Ed.’s note: A big part of Dish Danielle’s culinary life is her supperclub the Whisk & Ladle, which she’s mentioned multiple times on SLD. Today, we’re varying format just a bit to give readers a peak into that world – in video!
From Dish Danielle:
So you may recall a post I wrote last summer — when I was inspired to try my hand at Fried Green Tomatoes after dining at a local supperclub on the southside of Williamsburg. Since then, the duo behind Eat with Neighbor have become much more than their name implies. Last weekend I had the pleasure of not just Eat(ing) With Archie & Emily, (Neighbors), but I got to cook with them, supperclub colla-bo style: Whisk & Ladle met their Neighbors.
The menu we created together was definitely on the high maintenance/time consuming side, with each course composed of many different parts. With a lot of prep work in front of us, Emily & I decided to keep the dessert (somewhat) simple: Meyer Lemon Ricotta Ice Cream paired with Emily’s salty shortbread, drizzled with lavender infused honey.
Then we let the games begin.
(recipe adapted from Pastry Studio)
2½c ricotta cheese
1 tsp vanilla
liberal pinch of kosher salt
zest & juice of 2 meyer lemons
1c heavy cream
Start by plopping the ricotta into a food processor with its metal blade in place. Add the sugar, vanilla, salt, lemon zest & lemon juice. Puree until smooth. Add heavy cream and puree some more. Taste to ensure proper balance of sugar/salt/lemon. The recipe I used also called for a tablespoon of rum, which I omitted–so feel free to get crazy!
You are almost done. I know. So easy.
Allow the mixture to cool completely — pop it into the fridge for an hour or two — then run mixture through an ice cream maker to finish.
Cream of Oyster Mushroom, Parsnip, Pea, Basil, Ricotta
Duck Two Ways, Potato Gratin, Dandelion Greens, Rhubarb
Fried Strawberry Croutons
Meyer Lemon Ricotta Ice Cream, Shortbreads,
This will surely not be the last time I get cookin’ with my Neighbors. Happy Spring!