'F' St. NW
Washington, D.C. 20004
Pastry Chef Brooks Headley
1) 6 oz. Egg Yolks (about 12 Eggs)
2) 4 1/2 oz. Sugar
3) 4 1/2 oz. Marsala Wine (can be substituted with reduced white
wine, orange juice, etc.)
1) Set a pot of water over the fire and bring to a slow, light simmer.
2) Mix all ingredients together in a mixing bowl.
3) Place the mixing bowl over the simmering water and whisk constantly
for 5 to 10 minutes, or until the mixture is pale thick and creamy.
1) 1/2 lb. Butter
2) 1 1/2 cups Sugar
3) 6 large Eggs
4) 1 1/4 cup Cake Flour
5) Pinch of Salt
6) 1 tsp. Baking Powder
7) 1 Vanilla Bean (or 1 1/2 tsp. pure Vanilla Extract)
8) Zest of one Lemon
9) 1/3 cup Extra Virgin Olive Oil
1) Melt the butter and allow to cool.
2) Whip the eggs and sugar together for five minutes, or until fluffy.
3) Sift together the flour, baking powder, and salt, and add to the eggs
on a low mixer setting.
4) Add lemon zest and seeds from the vanilla bean.
5) Combine cooled butter with extra virgin olive oil and add to mixer.
6) Blend until fully incorporated.
7) Refrigerate batter for eight hours or over night.
8) Preheat oven to 350 degrees.
9) Grease miniature muffin tins, or use miniature petit four cups of a
flexible mold pan.
10) Bake in the oven until done.
Fresh Ricotta Cheesecake
1) 4 lb. imported fresh Ricotta
2) 12 oz. Sugar
3) 4 oz. all purpose Flour
4) 12 large Eggs
5) Pinch of Salt
6) Pinch of Cinnamon
7) 1 Vanilla Bean
1) Preheat oven to 300 degrees.
2) Prepare an 11x17 baking pan with parchment paper.
3) Using a rubber spatula, stir the ricotta until it is lump-free and smooth.
4) Sift the flour, sugar, and salt together, then stir into the ricotta.
5) Add the cinnamon and the seeds from the vanilla bean.
6) Stir in the eggs one at a time until fully incorporated, being careful not
7) Bake at 300 degrees for 45 minutes to 1 hour. Allow to cool at least 3