Juno drank a cup of nectar,
But the draught did not affect her.
Juno drank a cup of rye--
Then she bade herself good-bye.
J. G.
Recipe for: Scillian Cassata Cobbler
Lemon Cookie Crust: ( I suggest a double=batch)
1-1/3 cups all -purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/3 cup granulated sugar
1/2 cup melted butter or margarine (1/4lb.)
1-1/2 cup half and half or 2% lowfat milk
1-1/2 tablespoons grated lemon zest
Preheat oven to 350F
In a large bowl, combine crust ingredients. Using quick strokes of a fork or a handheld electric mixer set at medium speed, toss or swirl ingredients until soft cookie dough forms. Spoon dough onto an ungreased cookie sheet. Using the back of a spoon, or spatula, spread and flatten dough to 1/8 inch thick.
Bake 10-15 minutes or until crust is golden brown. Set crust aside to cool at least 30 minutes before handling.
Cassata Filling:
1 lb. ricotta cheese
2 tablespoons whipping cream or 2% lowfat milk
1/4 cup granulated sugar
3 tablespoons Grand Marnier or orange juice
1/3 cup semisweet chocolate chips
1/4 cup finely chopped candied fruit
3 tablespoons shredded coconut
Using fork or mixer, blend ricotta cheese, cram or milk, sugar and Grand Marnier or juice until smooth. Fold in chocolate chips, candied fruit and coconut. Spoon ricotta filling into a medium-sized glass dish. Using your thumbs and fingertips, crumble cooled cookie crust on top of cassata filling.
Chocolate-Espresso Topping:
12 oz. semisweet chocolate, cut into small pieces
3/4 cup hot espresso
1/2 lb. butter or margarine, chilled and cut into small pieces
In a small saucepan, melt chocolate in hot espresso over low heat. Whisk in butter or margarine until completely smooth.
Refrigerate until thickened. Suing a spatula, spread cooled topping over crumbled cooke crust. Makes 6 or 7 servings.
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