Spanish Cheese Custard

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            FOOD FUNNY
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Thanks to Josephine Cavallo for passing this one along:

A new young bride calls her mother in tears. She sobs, "Robert
doesn't appreciate what I do for him."

"Now, now," her mother comforted, "I am sure it was all just a
misunderstanding."

"No, mother, you don't understand. I bought a frozen turkey and he
yelled and screamed at me about the price!"

"Well, the nerve of that lousy cheapskate!" says her mom. "Those
turkeys are only a few dollars."

"No, mother it wasn't the price of the turkey, it was the airplane
ticket."

"Airplane ticket? What did you need an airplane ticket for?"

"Well Mother, the directions on the package said 'Prepare from a
frozen state' so I flew to Alaska."

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            TODAY'S RECIPE
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The Spanish have several fresh, unfermented cheese similar to the
Italian ricotta and cottage cheese, either of which may be used in
this classic dessert.

Spanish Cheese Custard (Quesada Pasiega)

1 lb (450 g) ricotta or cottage cheese
4 oz (125 g) butter, melted
1 cup (250 ml) sugar
4 eggs
3 Tbs (45 ml) lemon juice
1 tsp (5 ml) grated lemon zest
2 cups (500 ml) all-purpose flour
1/4 cup (60 ml) bread crumbs mixed with
1 Tbs (15 ml) ground cinnamon

Beat the ricotta, butter, sugar, eggs, lemon juice, and lemon zest
until smooth. Add the flour and beat just until no lumps remain.
Grease a large cake pan (8x14 inches, 20x36 cm) and coat with the
bread crumb mixture. Pour the batter into the prepared pan and bake
in a preheated 350F (180C) oven until set and a toothpick inserted
in the center comes out clean, about 30 minutes. Cool to room
temperature before unmolding and cutting into squares. Makes about
24 servings.
Received on Fri Sep 9 08:40:46 2005