Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu
Kensington Park’s Annual Speaker Series: Local Author Spotlight
Tuesday, June 18th at 2pm: Philip Padgett, Author of Advocating Overlord: The D-Day Strategy and the Atomic Bomb
Spots are limited. Click HERE & RSVP Today!
Open Mobile Menu

Live with Chef Morissa: Raspberry Lemon Ricotta Cake & Heirloom Tomato Salad

Kensington Park invites you to a series of virtual culinary experiences to inspire you from the comfort of your own kitchen. Thanks to our Executive Chef, Morissa Harris, you can learn to prepare her original recipes. They’ll ignite your taste buds and encourage your creativity. Want to join us live? Click here to register.

 

March Episode

Raspberry Lemon Ricotta Cake & Heirloom Tomato Salad

PRINT RECIPES HERE

 

HEIRLOOM TOMATO SALAD

1/4 cup EVOO

4 anchovies

1 garlic clove, minced 2 tsp. lemon zest

1 shallot, thinly sliced Kosher salt

2 tbsp. red wine vinegar Pepper

4-5 heirloom tomatoes, sliced

Fresh parsley for garnish, chopped

In a small skillet, combine EVOO, anchovies, garlic and lemon zest. In a bowl, mix shallot and vinegar. Arrange tomatoes on plate and season with salt and pepper, then scatter shallot and vinegar over top. Warm the anchovy dressing in skillet then pour over tomatoes. Garnish with parsley.

 

RASPBERRY LEMON RICOTTA CAKE

1 ½ cups all-purpose flour

1 cup sugar

2 tsp. baking powder

¾ tsp. Kosher salt

3 large eggs

1 lemon, zested

1/2 lemon, squeezed

1 ½ cups ricotta cheese

½ tsp. vanilla extract

½ stick unsalted butter, melted

1 cup raspberries

Nonstick spray

Preheat oven to 350 degrees. Line a 9” cake pan with parchment paper and lightly coat with nonstick spray. Whisk flour, sugar, baking powder and salt in a large bowl. Whisk eggs, ricotta, vanilla, lemon zest and lemon in another bowl until smooth. Fold into dry ingredients just until blended. Fold in butter followed by ½ of the raspberries, folding gently. Scrape batter into cake pan and scatter remaining raspberries over top. Bake 50-60 min., until golden and toothpick comes out clean. Let cool at least 20 minutes.

 

SALTED CARAMEL MARTINI

1 ½ oz. vanilla vodka

2 cups of ice

2 oz. Baileys Irish Cream

1 tbsp. salt

2 oz. caramel Sauce

Chill martini glass. Pour salt and caramel sauce onto separate plates. Dip rim of glass in caramel sauce then salt. Combine ice, Baileys and vodka in shaker. Shake, drain and pour into decorated glass.

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