2 navel oranges segmented (see note, below), juice reserved
1/2 cup orange marmalade
2 cups part-skim ricotta cheese
shortbread cookies for serving (optional)
Directions
In a small bowl, mix orange juice and marmalade to combine. Add orange segments; mix gently to coat. (To store sauce, cover and refrigerate up to 2 days.)
To serve, divide ricotta among four glasses; top with sauce. Serve with shortbread cookies, if desired.
SEGMENTING AN ORANGE: Using a sharp knife, slice off top and bottom of orange so it sits level on a work surface. Following its curve, cut away peel and white pith. Holding over a bowl, cut along both sides of each segment (close to membrane) to release. Squeeze membranes to collect additional juice.
Hi Morressa: We are sorry to hear you were disappointed with the holiday special. In the "Freedom and Independence" special of Lidia Celebrates America, Lidia participates in a Juneteeth celebration in Galveston, Texas. We hope you will take a look - http://www.pbs.org/food/featur... […]
I was really upset and bothered that there was not a view from the African American perspective. We struggled the most, I watched Lidia's show all the time and I am deeply offended. I will no longer watch any of her shows again. […]
Do you have a cheap-o hand-mixer? That could work too. If you'd like you can cream the butter with the sugar with a spatula - it'll take about 10 minutes by hand. […]
Hi Terrie: Chef Vivian Howard is responding to the questions in a special videos she is making. We will be sharing the video this week. Stay tuned and thank you for your interest! […]
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