Gaby Dalkin’s Breakfast Flatbread with Ricotta and Strawberry-Basil Jam

Makes 4 flatbreads

Ingredients:

For the ricotta:

2 quarts whole milk

1 cup heavy cream

½ cup plain 2-percent Greek yogurt

1½ teaspoons fresh lemon juice

1½ teaspoons white vinegar

1 teaspoon Maldon sea salt

For the jam:

1 quart fresh strawberries, hulled and halved

1/3 cup sugar

1 tablespoon fresh lemon juice

Pinch kosher salt

4 fresh basil leaves

For the flatbread:

1 pound store-bought pizza dough, divided into 4 equal pieces

All-purpose flour for rolling

3 tablespoons honey

Maldon sea salt

Freshly cracked black pepper

Directions:

To make the ricotta cheese: Line a colander with 4 or 5 layers of cheesecloth. Make sure there is enough draping over the edges so it doesn’t fall into the colander later in the process.
In a large, heavy-bottomed pot, combine the milk, cream, yogurt, lemon juice, vinegar and salt. Bring to a simmer over medium heat and cook until the mixture begins to curdle with the curds separating from the whey. Pour the mixture into the lined colander and let drain for about 10 minutes, until all the liquid has drained off and the ricotta remains. Lift the cheesecloth up by the edges and transfer the ricotta to an airtight container, where it will keep, refrigerated, for up to 2 weeks.
To make the strawberry-basil jam: In a medium saucepan, combine the strawberries, sugar, lemon juice and salt. Place over medium-high heat and cook, stirring often, until the strawberries are soft, bubbling, and syrupy, about 10 minutes. Toss in the basil, remove from heat and let cool. You can remove the basil before serving if you like, or keep it in. (The jam can be made in advance; it will keep, stored in an airtight container in the refrigerator, for up to a week. This recipe makes 2 cups. You will only need 1 cup for the flatbreads.)
Let the pizza dough rest at room temperature for 30 to 45 minutes before starting.
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Recipe: Strawberry Horchata

Makes 8 cups

Note: To make rice flour, place 3 to 4 tablespoons of white or brown rice in a spice grinder, and pulse until pulverized.

Ingredients:

2 tablespoons white or brown rice flour

1 small cinnamon stick or 1½ teaspoons ground cinnamon

1 cup almond milk

½ teaspoon vanilla extract

1¼ pounds strawberries, washed and hulled

¾ cup sweetened condensed milk

6 cups water, divided

Directions:

Place the rice flour, cinnamon stick and almond milk in a blender or food processor, and process until cinnamon is pulverized. Pour into a small saucepan and warm over medium-high heat until it starts to boil. Add vanilla extract, turn heat off and set aside.
In a food processor or blender, combine the strawberries (save a few extras for garnishing), condensed milk and 1 cup water. Mix until strawberries are well integrated and as smooth as possible.
Add water to a large pitcher. Using a fine-meshed strainer lined with cheesecloth or a coffee filter, strain the cooled rice flour mixture into the water. Pour in the strawberry-condensed milk mixture and mix well. Adjust for sweetness and chill.
Serve horchata over ice, garnished with sliced strawberries.

— Courtesy Silvia Martinez, www.mamalatinatips.com; this recipe was created for the California Strawberry Commission

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Source:: The Mercury News – Lifestyle

      

Letters: Medicare doesn’t cover this and it’s impoverishing families

Congress needs to fix Medicare

Re: “High cost of dementia” (Page A1, April 14):

My heart goes out to Linda Winter. My husband was diagnosed with Younger Onset Alzheimer’s disease at the age of 54, when our daughters were just 6 and 8 years old, and I managed his care for nearly 10 years. He lived in assisted living for the last five years of his life, and some months his care cost in excess of $25,000.

As your article suggests, Congress could easily help families like mine and the Winters’ by amending Medicare to include the home- and community-based care people with Alzheimer’s need.

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Alzheimer’s is an urgent public health crisis that must be prioritized by Congress. That’s why I’ve become an advocacy volunteer for the Alzheimer’s Association, and it’s why I want to thank Rep. Zoe Lofgren for working to improve Alzheimer’s care by co-sponsoring the BOLD Infrastructure for Alzheimer’s Act.

Kim Steppe
San Jose

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Source:: The Mercury News – Health

      

Letter: Yes vote on Measure J will keep Orinda library open all week

Yes vote on Measure J will
keep library open all week

I have had the privilege of serving on the Friends of the Orinda Library board for 25 years and have seen firsthand how our community has come together time and again in support of the library. The result is a vibrant center of learning serving multiple generations of Orindans and a source of community pride.

Last year, 140,000 patrons visited the library and borrowed nearly 200,000 books, videos and music CDs. Approximately 8,000 residents — preschoolers to retirees — attended a wide range of library programs.

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Next month, we’ll have the opportunity to show our support of the library by voting for an additional $30 tax to ensure that the library remains open seven days a week and that basic repairs and maintenance needs are met. A yes vote on Measure J should be one of the easier decisions on the June ballot.

Jane Zuercher
Orinda

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