Just when I think I’ve had enough of beignets, James knocks my socks off with this much-appreciated variation of ricotta beignets breaded with coconut shreds and deep-fried. The ricotta mixture is lighter than regular dough. Drizzled with a refreshing red wine berry sauce, and accompanied by the delightful blueberries, the ricotta beignets make for an ingenious summer dessert. The beauty of the beignets is that they are ephemeral and I’m sure will taste just as good with other accompaniments once blueberry season is over.

See recipe for the ricotta beignets to the right in the Recipe Box.