“Summer always ends with good memories”- anonymous
Can you feel it slipping away? Another summer is ending with the cool, crisp promise of autumn.
I had an unusual summer this year. What is typically the time of year to take things a little slower, ended up being the busiest it has been in a long time. I had so many unique projects on the go that filled me with anticipation and excitement.
The most interesting project of them all was shooting a wedding for a dear friend of mine. I never realized how much responsibility one takes on when agreeing to shoot a wedding. The thought of missing the special moments or having equipment glitches was enough to make me even more obsessive about planning than usual. Thankfully, the day went off without a hitch and the bride is very pleased with her photos; all 1475 of them.
Since I decided to add more lifestyle photos to my portfolio, I have been on a constant cycle of learning and planning and shooting and editing. It has really been wonderful and has helped me to feed my passion for photography.
I made this cake for a pre-wedding party by adapting two very different recipes from two different magazines. The cake is adapted from Bon Appetit and the Late-summer Fruit is adapted from Gourmet Traveller. I decided to use Niagara Ice wine instead of the Marsala wine in the original recipe. It was an easy decision because I had some on hand and I knew it would be a perfect pairing with the fresh Ontario stone fruit that was from the same region.
Ricotta Cheesecake with Late-Summer Fruit in Niagara Ice Wine
Makes 8-10 servings
2 900g (15 oz.) containers fresh ricotta
1 tbsp. unsalted butter, at room temperature
1 tbsp. plus 1 cup sugar
3 tbsp. unseasoned dry bead crumbs
2 450g (8 oz.) packages of cream cheese, at room temperature, cut into cubes
2 large eggs
2 tbsp. ground almonds
2½ tsp. lemon zest
1 tbsp. lemon juice
2 tsp. vanilla extract
1/8 tsp. kosher salt
icing sugar for dusting
Place ricotta in a large fine-mesh strainer set over a bowl. Drain for 30 minutes
Position the oven rack in the lower third of the oven and preheat to 350 degrees F.
Grease an 8 inch springform pan with butter.
Mix 1 tbsp. sugar and breadcrumbs and sprinkle over buttered pan. Tap out the excess crumbs.
Puree the ricotta in a food processor for 15 seconds. Scrape down the sides, puree until smooth. Add cream cheeses and puree until smooth. Add remaining sugar and all other ingredients, puree, scraping down the sides until smooth, about 30 seconds. Scrape batter into the springform pan.
Bake until golden brown and just set, about 1 hour 15 minutes. Transfer to a rack and let cool in the pan. The cake will fall slightly.
Refrigerate uncovered until cool, about 3 hours. Then cover and chill overnight.
To serve, remove from pan by releasing sides and dust with powdered sugar.
Recipe adapted from Bon Appetit- May 2011
Late-Summer Fruit in Ice Wine
250 ml white ice wine
100 g fine sugar
60 ml (1/4 cup) orange juice
6 (mixed) plums, peaches and nectarines cut into wedges
Combine ice wine, sugar and orange juice in a small saucepan. Stir over medium heat until sugar dissolves. Simmer until it thickens to a syrup, 15-20 minutes and set aside to cool.
In a medium sized bowl pour the cooled syrup over the fruit wedges and mix gently.
Set aside to macerate for 30 minutes.
Serve a slice of ricotta cheesecake topped with some late-summer fruit and syrup.
Recipe for Late-Summer fruit adapted from Gourmet Traveller-March 2014