I’ve named these little gems cookies, but they are savory of course (with just a hint of sweetness) with the intent to snack on with a nice glass of white wine (or red, but I think that a nice white would be best with these). Also, it’s nice because you can actually make a couple logs, stash them in the freezer and bake them up as you see fit. The recipe makes about 100 little (1 1/2 inch) cookies, which is just enough for a handful for 4-6 people … great for a small gathering.
Apparently today is a holiday. Or a “holiday”, as it were. The first Friday in June is apparently National Doughnut Day in the US. Yes, just what we as a generally overweight nation need: a day in celebration of the doughnut. And yet, when I heard that Dunkin Donuts and Krispy Kreme were giving the little gems away, I decided that I could one up them by simply making my own, hence these Glazed Ricotta Doughnuts. For Breakfast. Before work. On a holiday.
The other day, I made this Ramp Chimichurri which is out of this world, and I mentioned that you can use it on a bunch of things besides just steak. Here is one of those things. The chimichurri moved this from “hey, I have a bunch of random ingredients that I need to use up before they go off” to “wow, this is one heck of a snack in just under 30 minutes of work (and would be much less except that you should salt the eggplant for a bit, lest they get soggy). Cheeky little snack in the middle of my Thursday.
I have leftover winter veggies from making my Tuscan Vegetable Tart that needed to be used up, and besides, it’s still cold and yucking here in the Northeast, which is always a good excuse to make comfort food. Note that this recipe can also be made as a regular lasagna (not the rollups) as it uses the exact same amount of ingredients, so if you don’t want to go through the effort of rolling, just assemble as you normally would a regular one.
