RICOTTA CHEESE AND CHERRY TART 


Chef Matías by Romeo & Julieta

Ingredients:

Serves Four

10 tablespoons all-purpose flour.

7 tablespoons ricotta cheese.

5 tablespoons butter.

4 ounces whipping cream. 


5 tablespoons white sugar. 


5 ½ tablespoons powdered sugar.


1 ½  tablespoons almond flour.


24 ripe cherries. 


1 egg yolk. 


Zest of one orange.

Pinch of salt.

1. Sift the flour into a bowl and mix with the melted butter, 3 ½ tablespoons powdered sugar, salt, egg yolk and almond flour.
2. Mix until smooth, cover with plastic wrap and let stand in the refrigerator for at least 30 minutes. 

3. Meanwhile wash, dry and remove the seeds from the cherries. Place in a pot with two tablespoons of sugar, orange zest and half a tablespoon of water. Cook at a high heat for five minutes.
4. Turn off the heat and remove the cherries from the rest of the mixture. Allow to cool. 

5. On a floured flat surface, roll the dough to a thin sheet a ¼ inch or less thick. Form into a circle that will fit into a round tart mold or baking dish. Use the remaining butter to grease the bottom and sides of the mold and sprinkle lightly with flour. Press the dough into the bottom and push into the corners and up the sides.
6. Use a fork to lightly pierce the bottom of the dough. Add the cherry mixture and spread evenly. 

7. In a separate bowl, mix the ricotta with the heavy cream and remaining sugar. Distribute evenly into the mold covering the cherries and leaving a smooth surface. 

8. Cook in a hot oven (400°F) for about 20 minutes.
9. Let the tart cool before removing from the mold. 

10. Sprinkle each serving with remaining powdered sugar. Garnish with a few fresh cherries and a scoop of vanilla ice cream, if desired.
11. Time to enjoy the delicious RICOTTA CHEESE AND CHERRY TART. 

Please visit: http://restaurantromeoyjulieta.com/

3 Exquisite Bacon Recipes In Honor Of International Bacon Day 2014

Shrimp Wrapped with Bacon

Served with rice huitlacoche, pickled onions, corn kernels with serrano chile sauce and Seafood sauce.

Ingredients: 

•   2 Pieces U10 Shrimp 
• 50 Grs. Bacon 
• 50 Grs Rice 
• 25 Grs. Corn Kernels   
• 1 Pc. Serrano Chile 
• 10 Grs. Pickled Onion 
• 25 ml. Seafood Sauce 
• 25 ml Raw green sauce

How to: Peel the shrimp leaving the tail and cut through the top of the shrimp to remove the dirt, then completely wrapped in bacon and cooked on the grill or barbecue until cooked through, served on a mirror of seafood sauce and rice, served with corn sauteed with olive oil, pickled onions and avocado sauce

Roasted Fillet of Sea Bass

Served with chips plantains, crispy bacon, lentils stew and bacon sauce

Ingredients:

• 200 Grs. Fresh Sea Bass Fillet
•    50 Grs. Lentil stew
•    20 Grs. Tostones of plantain
•    20 Grs. Bacon Chips
•    25 ml. Bacon Sauce

How to: Sea Bass fillet seasoned with salt and pepper and cook in skillet with olive oil until half cook and finish cooking in the oven to keep their natural juices, served with golden bacon, croutons of plantains, lentils stew and bacon sauce.

  

Chiles Rellenos with Shrimp Wrapped with Bacon 

Served with tamarind sauce with avocado and tomatillo sauce

Ingredients:

•  2 Pcs Jalapeño white Chile
• 50 Gr. Raw Coctel Size Shrimp
• 25 Grs.Bacon
• 10 Grs. Cucumber
• 20 Grs. Mixed Lettuce
• 10 Ml.  Tamarind Salsa
• 10 Grs. Avocado Salsa

How to: Poach the peppers and remove the veins, filled with shrimp and caramelized onions, completely wrapped in bacon and cooked on the grill until thoroughly cooked, served with green salad, avocado sauce and tamarind sauce.

For more information about Solmar Hotels & Resorts, visit www.solmar.com, follow us on Twitter @SolmarResorts, Instagram and Pinterest and visit our Facebook page

Fajitas recipe by Solmar Resorts

Ingredients:

Canola oil

One green, red and yellow pepper

One garlic clove

1/2 red onion

Serrano chile

Chicken breast

Tablespoon soy sauce

Tablespoon Worcestershire sauce

Tablespoon lemon juice

Instructions:

Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil (or other high smoke point oil) to the pan. As soon as the oil begins to smoke, lay the chicken breast slices in the pan. Depending on the size of the pan, you may have to work in batches. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear. Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.

While the chicken is resting, cook the onions, chile and peppers. Add another tablespoon of oil to the frying pan. Heat on high. As soon as the oil is hot, add the onions and peppers to the pan. Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers with the oil and brown bits. Spread the onions and peppers in an even layer in the pan. Let them cook undisturbed for 2 minutes. You want them to sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.

Add the chicken to the pan with the vegetables, add the soy sauce and the Worcestershire sauce and the lemon juice to marinate.

Serve with guacamole, refried beans and mixed tortilla shells.