The owners of Asti and Fino, some of my favorite restaurants in Austin, have given all of us an early holiday present!  Last week they published three recipes from the menus of Asti and Fino:

We were so lucky to enjoy the ricotta brulee on our Thanksgiving table this year.  My friend Nathan Russell made it according to Asti’s recipe, adding his own spiced cherry compote on top.  It was delicious! We joked during dinner that if cheesecake and creme brulee had a baby, it would taste just like Asti’s ricotta brulee. That joke didn’t last too long since eating babies is frowned upon in most circles.

In all seriousness, I can’t brag on this recipe or Nathan’s fantastic preparation enough.  Go check it out on Asti’s website, and consider adding it to your holiday party menu!