Fennel and Citrus Salad


Fennel and Citrus Salad
Serves 4
1 head romaine lettuce, washed, spun dry and chopped
3 Navel oranges, peel and pith removed, and sliced in 1/2-inch slices
1 Oro Blanco grapefruit, peel and pith removed, separated into segments
1 fennel bulb, wispy ends removed, and thinly sliced
1/2 cup pitted Kalamata olives, sliced
1/2 cup extra virgin olive oil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons orange juice
Salt and pepper
1. Arrange the romaine on a large serving platter. Top with the oranges, grapefruit, fennel, and olives.
2. Drizzle with the oil, vinegar and orange juice. Season with salt and pepper, and serve.
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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Sumo Ricotta Cheesecake with Chocolate Crumb Crust



Sumo Ricotta Cheesecake with Chocolate Crumb Crust

Serves 8 to 10
For the Crust
1 1/2 cups finely ground Nabisco Famous Chocolate Wafer cookies (about 25 cookies) (ground in a food processor)
2 Tbs. granulated sugar
1/4 cup unsalted butter, melted
1. Preheat the oven to 350°F. Coat the inside of a 9-1/2-inch fluted tart pan with a removable bottom with nonstick cooking spray.
2. In a medium bowl, mix the cookie crumbs and sugar with a fork until well blended.
3. Drizzle the melted butter over the crumbs and mix with the fork or your fingers until the crumbs are evenly moistened.
4. Put the crumbs in the tart pan, use your hands to spread the crumbs so that they coat the bottom of the pan, and start to climb the sides.
5. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a wall a scant 1/4 inch thick. Redistribute the remaining crumbs evenly over the bottom of the pan and press firmly to make a compact layer.
6. Bake the crust until it smells nutty and fragrant, about 10 min.
7. Set the baked crust on a rack and let cool.
8. Do-Ahead: The crust can be made up to one day ahead of filling, and stored at room temperature, wrapped well in plastic.
For the Filling
15-oz. container (1 1/2 cups) whole-milk ricotta
3 oz. cream cheese, at room temperature
3/4 cup granulated sugar
2 Tbs. unbleached all-purpose flour
1/4 tsp. table salt
3 large egg yolks
1 Tbs. finely grated Sumo orange zest
2 Tablespoons Sumo orange juice
1 Chocolate Wafer cookie crust, baked and cooled
Sumo Orange Syrup, cooled
1. Preheat the oven to 350°F.
2. In a medium bowl, combine the ricotta and cream cheese.
3. Using an electric mixer beat on medium speed until well blended and no lumps remain, about 3 min.
4. Add the sugar, flour, and salt and continue beating until well blended, about 1 min.
5. Add the egg yolks, orange zest, and juice.
6. Beat until just incorporated. Use a rubber spatula to scrape the filling into the crust and spread the filling evenly.
7. Bake the tart until the filling just barely jiggles when the pan is nudged, 30 to 35 minutes.
8. Let cool completely on a rack.
9. Refrigerate the tart in the pan until chilled and firm, 2 to 3 hours. Serve the cheesecake at room temperature drizzled with Sumo Syrup.
Sumo Syrup
1 cup Sumo Juice
1 cup sugar
Grated zest of 1 Sumo citrus
1. In a small saucier, combine the ingredients and bring to a boil.
2. Simmer the mixture for 5 to 10 minutes, until it becomes thick and syrupy. Strain out the zest, and cool the syrup.
Learn more about Sumo Citrus Click HERE
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Recipes provided by:
Diane Phillips www.dianephillips.com and www.cucinadivina.blogspot.com
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What's HOT in the Cooler – Citrus!

Citrus is coming in!
Mandarin, Valencia Orange, Kaffir Lime, Yuzu, Meyer Lemon, Finger Lime, Calamondin Lime & an appearance by Starfruit!
(Sorry for the very loud refrigerator noises – we wanted to use the awesome produce wall for backdrop, but we’ll think twice next week, enjoy!)