I just can’t contain our Boston vacation into one post. There were too many amazing moments packed into a 3 day weekend to keep them wrapped into one entry, not to mention the amazing food we tried throughout.
Aside from our amazing stay at the Four Seasons Boston, we had such a great time walking around the city, learning a little about America’s history and enjoying some truly incredible culinary treats.
One of my favorite parts about Boston is the ability to literally walk from one corner to the other, with lots to see and do in between.
The Frog Pond in the Boston Commons was probably our favorite part of the city.
Well, that and the beautiful carousel in the Boston Commons…
We even saw Mrs. Mallard and her ducklings!
I was able to try 10 different types of New England Clam Chowder at the Boston Chowder Festival (so good).
And of course, we made our way to the famous Mike’s Pastry for the best cannoli’s and tiramisu that I’ve easily ever had.
Still, it was the icing on the cake to get to go back to the Four Seasons to relax and just be together.
Chef Vosika of the Four Season Boston’s Bristol Lounge was kind enough to share his Lemon Ricotta Hotcakes recipe with me after I raved and raved about how amazing they were. The best part? I can share it with you!
Lemon Ricotta Hotcakes
3 whole eggs, separated
¾ cup Ricotta cheese
¼ cup Melted butter
¼ cup All-purpose flour
2 T Sugar
½ tsp Salt
1 T Grated lemon zest
Candied lemon zest
Separate eggs. In a bowl, combine egg yolks, ricotta cheese and melted butter. Combine flour, sugar, salt and lemon zest then slowly add to the above mixture. Whip egg whites to form firm peaks. Fold egg whites gently into batter. Lightly butter griddle or Teflon pan. Form small hot cakes and cook until golden brown on both sides. Top with powdered sugar and surround with blackberries and candied lemon zest.
1 Quart Frozen blackberry puree
Sweeten with simple syrup. Bring to a boil. Cool completely.
Serve 1 ounce with pancakes