So, A Cheesecake Walked Into A Cloud

... and became so much more than a ricotta cake!

Us being a little molto with the gesticulating.

The sun is shining, the birds are chirping, the daffodils are crumpling and the tulips are stretching up with perfect Dutch finishing school posture to take their place. Spring is underway and summer feels just (kind of?) within reach.

I can see them now, the paid subscribers to Treehouse, basking, luxuriating, as they flip through the first and most recent print zine.¹ Contained within: A recipe for a sort of leftover pie, traditionally made in Italy for Pasquetta, or Easter Monday, and enjoyed outdoors with friends. Double Grazie, the Midcoast Maine confectionary outfit and friends of the newsletter, not only introduced us to Pasquetta Pie, but made one for the zine.

But! Paid subscribers to Treehouse probably wondered, What is that other circular treat pictured? Well, that is precisely what I’m here to tell you: It is a ricotta cake. It is phenomenal. And Double Grazie has agreed to share the recipe below.

From Marcy Taubes, of DG: “Migliacio: Traditional pre-Lenten cake eaten in Naples, but, similar to the grand dame of Southern Italian treats, the cannoli, it is fun to eat anytime. It's a bit like a cheesecake that ran into a cloud. Very enchanting, and most enjoyable with pals!”

That time I tried to take a hip overhead shot of the table but instead ended up taking a picture of my shoes. But my goodness! Look at that delicious Migliacio!

Migliacio

• 2 cups fresh ricotta 

• 3 cups whole milk

• 1/2 teaspoon of salt

• 4 tablespoons of butter

• 1 cup of cornmeal 

• 4 eggs

• 1 1/2 cups sugar

• 1 tsp vanilla

• 2 lemons (one peeled, one zested)

• Confectioners' sugar

Butter and parchment a 9" round springform pan.  Preheat the oven to 350 degrees.

In a saucepan heat milk, salt, and lemon peel to a simmer.  Once it begins to boil, remove the pot from the heat and discard the peel.  Add the cornmeal, return the pan to the stove and whisk constantly.  Over low heat, whisk until a thick paste forms.  The paste will pull away from the sides of the pot, about 2 minutes.  Remove the pan from the heat, add the butter and mix until it is completely melted.  Set aside to cool.

Using a mixing bowl or an electric mixer, combine the eggs and sugar and mix until fully blended.  Add in the ricotta, vanilla, and lemon zest. Mix again. Add the cornmeal paste and mix until smooth.

Pour the batter into the baking pan.  Bake until golden, and firmed, about 50 minutes.  Cool completely, dust with confectioners' sugar before serving.

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Listings

Trying to find something on Instagram recently, I was reminded of a great account that needs updating/starting (Isaac! Bring back Domes of Zillow!)—and so, of course, a wormhole of Buckminster-inspired housing began. Vibey and Coachella-y in Texas (LINK). Tucked up in the trees in California (LINK). Lakeside with a dreamy California tile kitchen (LINK)—don’t @ me about grout. With a high drama entry-ramp in North Carolina (LINK). Also with an exciting assortment of ramps and out-buildings in Virginia (LINK).

If you’re looking to unload a car and acquire three boats, well, now you’re sorted. (LINK).

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Notes

The second issue of Treehouse is humming away! The cover is being printed ~presently~ and I’ve got the layout so very, very close to where I’d like it. I am aiming for/estimating a ship date of May 22nd, at which point all *new* subscriptions will begin with issue two.

You catching what I’m throwing? If you’d like the first issue to be *your* first issue, you’ll have to sign up in the next week-plus-ish. That’s all.

And if not, no sweat, go make some ricotta cake and get outside!

1. Have you sent me your mailing address? Many of you haven’t! Make sure you get in touch! Claim what’s yours!