Sirniki

2 lb (907 g) farmers’ cheese*

2 lg eggs

2 Tbsp (24 g) sugar

½ tsp (2.5 g) salt

1 C (125 g) flour, plus additional for dusting

Zest from each 1 orange and 1 lemon

1 Tbsp (15 ml) vegetable oil

½ C (96 g) sugar

½ C (118 ml) red wine

Juice from 1 orange

Juice from 1 lemon

½ tsp (1.5 g) cornstarch

2 C (320 g) strawberries, hulled and cut into quarters

1 Tbsp (15 ml) Amaretto

1 C (60 g) whipped cream

6 mint sprigs

Preheat oven to 140°F (60°C). Spray a baking sheet with nonstick cooking spray; set aside. In a large mixing bowl, place farmers’ cheese, eggs, sugar and salt; mix well. Add flour and zests, stirring to incorporate. Generously dust a plate with flour. Form pancakes about 2–3 inches (5–7.6 cm) across and dredge in flour, passing pancake from hand to hand to remove any excess; set aside. Place oil in skillet over medium-high and cook just until golden brown; transfer immediately to prepared baking sheet and bake 7–8 minutes.

*Or substitute small-curd cottage cheese, drained well in a fine strainer.

Meanwhile, place a small saucepan over medium heat and add sugar, wine, orange and lemon juice. Stir in cornstarch and strawberries and cook, stirring gently, until thickened. Stir in Amaretto; remove from heat.

Arrange sirniki on dessert plates, spoon ragout over the top, and garnish with whipped cream and mint.