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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Ricotta Pudding with a Strawberry-Rhubarb Compote Recipe

Brought to you by Camden Hartstone Inn

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Yield: 6 servings

Ingredients:
1 cup ricotta cheese
1 whole egg
1 egg yolk
1/4 cup sour cream
2 Tablespoons granulated sugar
2 Tablespoons heavy cream
2 Tablespoons honey
pinch salt
1/2 teaspoon lemon zest

1. Preheat oven to 350 degrees.
2. Whisk ingredients together until smooth.
3. Spread six pyrex bowls out on baking sheets and spray with cooking spray to coat evenly.
4. Divide the batter between the six bowls.
5. Bake in preheated oven for 55-60 minutes. Let rest for 5 minutes and gently remove with small spatula onto plates, right side up.

Instructions:
Strawberry-Rhubarb Compote
1 cup sliced fresh rhubarb
1/4 cup granulated sugar
1 cup of cleaned, sliced strawberries
2 Tablespoons fresh lemon juice
1 teaspoon lemon zest
2 Tablespoons Grand Marnier liqueurpinch of kosher salt

1. Place the rhubarb and sugar in a small sauce pan and cook over medium heat, stirring occasionally, for 5 minutes.
2. Place the cooked rhubarb in a medium bowl and add the strawberries, lemon juice, lemon zest and Grand Marnier. Stir to combine and add more sugar if necessary.
3. Let the compote stand at room temperature until juices form, at least 30 minutes