Batter Licker

August 10, 2011

honey-drizzled strawberry ricotta-goat cheesecake with polenta crust

At the very beginning of strawberry season, I try to steer clear of that fruit, especially in overpriced restaurant desserts. Let’s just say I’ve had too many bad experiences spanning from too-tart and unripe to utterly juiceless and flavorless. I’d much rather wait a week or two until the farmers market berries are deep red, plump, and gushing with sweetness. Then it’s time.

This year, while visiting Boston in the pre-humid days of early June, I took a risk ordering a “first of the season” strawberry-topped ricotta tart at Mistral Bistro. And for once, it paid off.

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From the decadent filling of creamy ricotta, infused with what I originally thought was thyme but have now come to believe was lavender, to the juicy strawberry topping drizzled in local honey, the dessert was one to remember. And to recreate. (more…)

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