Excellent recipes from Gale Gand, from sugar-dusted vanilla ricotta fritters to wagon wheels with broccoli and parmesan cheese.
Food & Wine
February 18, 2015
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Port-Mulled Cherries with Ricotta
"I top fresh ricotta with cherries that I've picked in the spring and frozen. The cherries absorb the natural sweetness of the port," explains pastry chef Gale Gand about one of her favorite three-ingredient desserts.
In her version of lemon meringue pie, Gale Gand forgoes a traditional crust for quick-baked sheets of sugared phyllo dough, which she layers with house-made lemon curd and a brown-sugar meringue. The recipe, a classic, appears in Gand's book Butter Sugar Flour Eggs (Clarkson Potter).