Charred Shishito Peppers

Have you seen Shishito Peppers at the market yet? They’re a very interesting variety of pepper. They have a very thin skin and, when charred, they develop a lovely smokey flavor. Every time I purchase them, someone stops to ask me if they’re spicy. The answer, for the most part, is no. I will say though, about 1 out of every 10 or so is a bit spicy, but I think it’s a moderate level of spice. Char a bunch of whole shishito peppers for your next gathering and serve them family style right out of the skillet. The stem end can be used as a handle - just open your mouth bite the pepper off the stem.

Charred Shishito Peppers

makes as many as you like

Printable Recipe

Ingredients

• whole Shishito peppers, washed

• olive oil

• flaked salt

Directions

1. Preheat a large skillet over medium-high heat with a tablespoon or two of cooking oil.

2. Add the whole peppers and allow to skin to brown and char all over, tossing frequently.

3. Remove from heat and sprinkle well with flaked salt. Enjoy!

Lemon Ricotta Cake

Today I have for you a really moist, really delicious single-layer lemon ricotta cake. Dressed with a lemon glaze and a few fresh berries, you won’t be disappointed. Simple and elegant.

Items used to make this recipe:

(affiliate links)

• professional cake pan https://amzn.to/3KJAdKs

• precut parchment circles https://amzn.to/3KM871k

• Baker’s Joy baking spray https://amzn.to/3kIJMi2

• pure vanilla extract https://amzn.to/3EKS8ge

• microplane zester https://amzn.to/3y396me

• citrus press https://amzn.to/3EKDCoy

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Lemon Ricotta Cake

makes a single layer 9-inch cake

Printable Recipe

Ingredients

For the Cake:

• 1/2 cup (8 tablespoons) unsalted butter, room temperature

• 1 cup granulated sugar

• 2 tablespoons grated lemon zest (from 1-2 lemons)

• 3 large eggs, room temperature

• 15 ounces whole milk ricotta

• 1/2 teaspoon pure vanilla extract

• 1 1/3 cups all purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine sea salt

For the Glaze:

• 2 cups confectioners sugar

• 3 tablespoons freshly squeezed lemon juice

• 2-3 tablespoons whole milk or half and half

For the Garnish:

• fresh berries (optional)

Directions

1. Preheat oven to 350F and place rack in center position.

2. Prepare a 9-inch professional cake pan with a parchment circle and Baker’s Joy baking spray.

3. In a medium bowl, combine the flour, baking powder, and salt set aside until needed.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and lemon zest together for 2 minutes.

5. Add the eggs, one at a time, beating for 20 seconds after each; followed by the ricotta cheese.

6. Add the flour mixture until no traces of dry ingredients remain, scrape down sides of bowl to ensure ingredients are well incorporated.

7. Pour batter into prepared cake pan and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.

8. Rest 10 minutes before turning cake out of pan; cool completely right side up.

9. Whisk glaze ingredients together and our over cake.

10. Garnish with fresh berries (optional).

recipe adapted from Lands and Byerley