“We were such a nice surprise, you said, and a reminder that things could still keep popping up.” – Dear Mr. You, Mary-Louise Parker
I stare down at my long list of weekly groceries: bread, yogurt, milk, cream cheese, blueberry jam, ricotta (fresh)… I’ll stop there, it goes on until is reaches about $300. (Hard gulp as I swipe my card once at Stop N’ Shop, and again at Whole Foods.)
“Hey, Kelly.” I look up and there he is, my grocery store buddy, with a big, bright smile on his face, no kids in tow. I think: lucky, as I wrestle the belt around my chubby two year old’s waist, pleading with him to sit. Please. Just. Sit! We chat briefly about running while I reach for the cream cheese. (Generic or Philadelphia? Does it matter? Focus for a second on the conversation you are having with another human. Actually, Mr. Smiles I’d like to run right out of here. Will you take my toddler for a few hours?) We part ways, but I carry a little bit of that smile with me, as I grab a few boxes of whole grain pasta and make my way down the fluorescent lit aisles.
I stand in the check out line, methodically loading my groceries on the 10 inches of belt in front of me, hoping the bagger will keep the cold with the cold, while also stuffing a Kashi strawberry cereal bar in my toddler’s mouth. What is the hold up?! I feel stressed. I need to get out of here before N melts. Almost done Buddy! Deep breath.
Finally, the line moves. K., a pretty, middle-aged brunette, checks us out quickly. I see K. every week because I choose her, no matter how many people deep the check out line. I like her. She has kind eyes and a whole face smile, and I’m guessing a good story I could listen to for hours. She coos at N and offers him a high-five, asks about my weekend plans, though I am more interested in her plans. She has 2 boys, both grown. The weekend belongs to her; how liberating and I’m sure a little strange to be in that place again.
“See you next week,” she says with a laugh. She knows I don’t waiver much from my weekly routine. I smile back. Wave. On to the next store.
Blueberry Ricotta Turnovers
makes 6 large or 12 small
pastry dough recipe from Gourmet 2004
Filling inspired by Food 52 Baking Cookbook
2 sheets of an all butter pastry dough like Dufour or 1 recipe of rough puff pastry dough
6 ounces of whole milk ricotta drained and at room temperature
zest of 1 lemon
2 tablespoons confectioners’ sugar or to taste
1/4 teaspoon cardamom
pinch of ground ginger
pinch of kosher salt
1/2 cup wild blueberry jam ( I used Bonne Maman.)
1/4 cup raw sugar for coating
Pre-heat your oven to 375F. Line 2 baking sheets with parchment paper. Set aside.
Using a medium bowl, combine the ricotta, 1 egg, lemon zest, confectioners’ sugar, cardamom, ginger and salt. Whisk until completely incorporated and smooth. Set aside.
Flour a clean work surface and roll out one sheet of puff pastry (or the dough you made) to about an 1/8 of an inch. Cut into 6 rectangles.
If making small turnovers, spread a spoonful of the ricotta on the pastry, followed by a spoonful of the jam, leaving a small border around the edges, about 1/4 inch. Fold the pastry over to enclose the filling and press the edges firmly together with a fork. This will seal the turnover.
If making large turnovers, spread 2 spoonfuls of the ricotta on the pastry, followed by 2 scant spoonfuls of the jam, leaving a small border around the edges, about 1/4 inch. Roll out second sheet of puff pastry, cut into 6 rectangles of same size. Top the first pastry with the second, making a pastry sandwich. Press edges firmly together with a fork.
Carefully place turnovers on prepared baking sheets. Beat remaining egg with a splash of water just slightly to make an egg wash. Brush the egg wash over the pastries and sprinkle generously with raw sugar.
Bake until golden brown and puffy, about 25-30 minutes. Transfer to a wire rack to cool. Enjoy immediately because they taste best just out of the oven.
5 Turnover Links You Must Check Out!
Looking for a quick and easy sweet treat for your sweetheart this Valentine’s Day? Head to Averie Cooks for her cherry and cream cheese turnovers with vanilla cream cheese glaze. Wow!
Still have a bag of frozen cranberries left over from the holidays? Head to Fork Knife Swoon for Laura’s cranberry pear turnover recipe.
If you prefer a savory turnover check out Handmade Charlotte’s easy ham and cheese turnovers. This would be a great addition to any brunch!
Savory and sweet? Ok, Savory Simple has a recipe for apple, sweet potato and bacon turnovers that sounds divine!
One of my favorite blogs, Local Milk, has a recipe for lavender blueberry ricotta turnovers that is now on my must try list.