Category: ricotta

Grilled peaches with ricotta cream & honey.

Grilled peaches with sweet ricotta cream and honey.

Well, that’s a mouthful, eh? Or it sounds like a mouthful. But it really is a mouthful: a mouthful of delicious.

Remember when I told you about those peaches I received from the Washington State Stone Fruit Commission? Well, obviously I couldn’t possibly get to canning every single one. Not only did I not have the time, but they began to get too soft/ripe for canning pretty quickly. But just in case you, too, have an overload of stone fruit… here’s a little secret: it’s excellent grilled.

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Snack time with Milton’s! A delicious ricotta dip… and a giveaway!

*****COMMENTS CLOSED! 1/25/13*****

*The winner is… EILEEN! Comment #21*

Eileen- Milton's Cracker winner!

 -Thanks to everyone who entered! -

***********************

Yep. Today I’m going to be giving away a TON of crackers from Milton’s Craft Bakers, but first, I’m going to give you an easy recipe idea. A really, really easy dip recipe for any party, football game- or even just for movie night!

Baked ricotta dip with mozzarella, garlic, olive oil & basil. Goes great with Milton's Craft Bakers gourmet crackers!

I love dip. I love any kind of dip; hot, cold, room temperature, cheese, onion, vegetable, sweet, salty, creamy, tangy, savory, etc. And I love any kind of vehicle to eat aforementioned dip. I’m a snack person. I can make a meal out of snack foods. But crackers? I looooove crackers. I love crackers with 5 o’s, that’s how much I love them. I eat crackers plain. I eat ‘em with cheese. I eat ‘em with dip… and this hot baked ricotta dip is just the thing.

It’s easy to make, bakes up quick and you can make it in as large or small a batch as you need!

Baked ricotta dip & Milton's gourmet crackers. (click for recipe)

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Ricotta me, ricotta you.

One of my favorite cheeses? Ricotta. I used to eat it plain, spread on a crusty piece of Italian bread when I was a kid. Or right out of the container. Yet in all my years of baking, I’d never made ricotta cake! I know, I know. So this week I changed that.

 

What’s that? Oh nothin’, just lemon ricotta cupcakes with powdered sugar.

 

Did you just fall off your chair? I know, ’cause I almost did myself. Ricotta is fuckin’ amazeballs. Pardon my French- er, Italian. But it seriously is. It can be sweet or savory, used as a condiment or a filling, mixed with sugar… never-ending possibilities.

Ricotta (Italian pronunciation: [riˈkɔtta]) is an Italian dairy product made from sheep (or cow, goat, buffalo) milk whey left over from the production of cheese. Although typically referred to as ricotta cheese, ricotta is not properly a cheese because it is not produced by coagulation of casein. Rather it is made by coagulating other milk proteins, notably albumin and globulin, left over in the whey that separates from the milk during the production of cheese. In fact, ricotta is safely eaten by individuals with casein intolerance.

Ricotta (literally meaning “recooked”) uses the whey, a limpid, low-fat, nutritious liquid that is a by-product of cheese production. Most of the milk protein (especially casein) is removed when cheese is made, but some protein remains in the whey, mostly albumin. This remaining protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate out, forming a fine curd. Once cooled, the curd is separated by passing through a fine cloth.

Ricotta curds are creamy white in appearance, slightly sweet in taste, and contain around 13% fat. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. It is highly perishable. Ricotta comes in other forms as well.

RICOTTA CUPCAKES

Ingredients:

  • 9 tablespoons unsalted butter, at room temperature
  • 1 cup plus 2 tablespoons sugar
  • 3 large eggs
  • 1 ¼ cup all-purpose flour
  • 1 pinch salt
  • 1 cup fresh ricotta
  • Zest of 1 (organic) lemon
  • 1 tablespoon baking powder
  • 2 tablespoons good quality Extra Virgin olive oil

Directions:

  1. Heat the oven to 400˚ and line a muffin tin with liners. Cream the butter and sugar in a standing mixer until light and fluffy.
  2. On the lowest speed, add the eggs one at a time. Then add the olive oil & beat. Slowly add the flour, salt, ricotta, lemon zest, & baking powder.
  3. Scrape the batter into the prepared liners about halfway and bake for 25 to 30 minutes, until a toothpick inserted in the middle comes out clean.
  4. Cool in the pan on a wire rack for 10 minutes. Turn cupcakes out and cool completely on the rack. Use a sifter to coat in powdered sugar.

I made the full recipe and got 12 cupcakes and one round 8″ cake. You can make two 8″ cakes & layer them with the cannoli filling (keep reading) or some fresh whipped cream & berries, or you make a full 2-dozen cupcakes, or you can fill a 9/10″ springform pan. I guess you could use a 10″ bundt pan too if you really wanted.

Now, if you really want to be daring… or if you just want to make it totally over the top, you can add a cannoli cream filling. I chose not to, mainly because I had limited fridge space and also because I was bringing these somewhere and didn’t want to risk the filling getting gross. But I am giving you the recipe, ’cause I’m cool like that. I’d recommend making the filling on the same day you’ll be using it, and also the same day you’re serving it.

CANNOLI CREAM FILLING
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Ingredients:
  • 3 cups ricotta cheese, drained as “dry” as possible
  • 1 cup powdered sugar
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • teaspoon lemon or orange zest, optional

Directions:

  1. Put the drained cheese in a food processor until smooth.
  2. Mix ingredients together with a hand mixer until smooth & thick. Chill for about 20 minutes.
  3. Fill cooled cupcakes. Finito!

You’ll definitely need to store these in the fridge. The frosting is not stable at all and has a high cheese content. Ricotta is very delicate and must be chilled or else all kinds of nasties can grow. If you need help figuring out how to drain the ricotta, this website explains it pretty well. It’s very similar to the “jelly bag” concept in canning. I should stress here that the fresher the ricotta, the better. Artisan ricotta is the best to use, especially for the filling. For the cupcake itself you can get away with using a good quality supermarket brand.

But they’re pretty freakin’ awesome just with some powdered sugar! The cake is light & fluffy, with a super delicate lemon flavor. Not overpowering or heavy. I ate two in a row without blinking. It would make a great base for a strawberry shortcake too, given that it’s so light. You can even serve the cupcakes with fresh berries on top, or maybe a spoonful of lemon curd & some whipped cream. Or, some candied lemon peel. It’s the best spring or summer cupcake ever.

Orange-Ricotta pancakes

I’ve been wanting to try these for a long time, I saw them on the show Everyday Food and I was intrigued. So I made them- for dinner! Yes, I have them listed under breakfast, because technically they’re pancakes, but who doesn’t love breakfast-for-dinner nights?

They’re really simple to make, almost brainless. If you can grate the zest off an orange, mix ingredients and use a skillet, you can make these. If you can’t do that then you shouldn’t even be reading a blog that involves cooking/baking. Be gone with you.

ORANGE-RICOTTA PANCAKES

Find, borrow or steal the following:

  • 1 ¾ cups part-skim ricotta cheese (15 ounces)
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons grated orange zest (1 orange)
  • 2/3 cup all-purpose flour
  • 3 tablespoons canola oil
  • Confectioners’ sugar or maple syrup

Then you have to:

  1. In a medium bowl, whisk together 1 ¾ cups (15 ounces) part-skim ricotta cheese, 1/3 cup granulated sugar, 2 large eggs, and 2 teaspoons grated orange zest (1 orange). Whisk in 2/3 cup all-purpose flour until just combined.
  2. Heat 3 tablespoons canola oil in a large nonstick skillet over medium-low heat. Working in batches (and adding more oil to skillet as needed), add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate to drain. Serve hot, dusted with confectioners’ sugar or drizzled with maple syrup.

Sprinkle sugar using one of these things, its easier & prettier


After sprinkling and drizzling- eat and enjoy!

Some slightly overdone ones… yummy nonetheless :)


They’re super light, but also super filling. Almost disarmingly so. Perfect for summer breakfasts or brunches. Put some orange slices on top after you sprinkle the sugar if you like that sort of thing. I don’t. Any kind of fresh fruit would be good; mango, melon, etc. The orange flavor is so subtle you could pull anything off. Like a summer fruit salad. Sip a Bellini, eat an orange-ricotta pancake, and pretend you’re on vacation.