ricotta – Audrey's 74 A blog by Giulia Doyle Tue, 31 Jan 2017 21:28:05 +0000 en-US hourly 1 https://wordpress.org/?v=5.1.17 Ricotta Toasts with Prosciutto and Nectarines /2014/09/03/ricotta-toasts-with-prosciutto-and-nectarines/ Wed, 03 Sep 2014 12:42:47 +0000 http://www.audrey74.com/?p=3236 ricotta Audrey'sI use ricotta here and there, mostly to make my white pizza or bread pudding. I usually default to buying a tub at the grocery store and calling it a day. Ricotta at the store can be pricey and usually has a bit of a grainy texture. I’ve been hearing that it’s super easy to make yourself, so I decided to try it this past weekend. And it turns out that it’s a cinch to make and tastes much better than any ricotta found in an expensive plastic tub.

Since nectarines are bountiful at the market, and Aran inspired me with her tartines, I decided to add a dollop of ricotta to fresh cranberry flax seed bread, top it with some fresh nectarines and a slice of prosciutto. I drizzled some with honey and others with balsamic vinegar. It’s the perfect late summer lunch!

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Ricotta

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 30 minutes

Yield: About 1 cup

Ingredients

  • 1 liter of whole milk (about a quart)
  • 1/4 cup of cream
  • 3 tablespoons of freshly squeezed lemon juice
  • 1 teaspoon of white wine vinegar
  • salt and pepper

Instructions

  1. Add milk and cream to a medium pan and bring to a simmer. This will take about five minutes and you'll notice bubbles around the edges and bubbles almost forming in the middle. Turn off heat.
  2. Add lemon juice and vinegar and stir gently. Let sit about 5 minutes.
  3. In the meantime set a large bowl on your counter, top with a fine mesh sieve and cover with cheese cloth, muslin or a clean thin kitchen towel.
  4. Gently pour milk mixture into sieve and let the whey drain. You can gently stir the cheese to drain the liquid faster. Let sit between 20 and 40 minutes, depending on how thick you want your cheese. The longer you wait, the thicker it gets.
  5. Scoop into bowl, season with salt and pepper, stir and let cool in fridge. Top pizza, bread or crackers and enjoy.
/2014/09/03/ricotta-toasts-with-prosciutto-and-nectarines/

* ricotta recipe inspired by Victoria,   Aimée  and Martha Stewart

ricotta audrey's

]]> Ricotta and Fruit Bread Pudding /2014/01/27/ricotta-bread-pudding/ Mon, 27 Jan 2014 11:03:59 +0000 http://www.audrey74.com/?p=2512 Ricotta Bread Pudding Audrey'sYes, it’s January and we’re supposed to cook healthy, detox and eat more vegetables. While I did that with my roasted red pepper soup and even the roasted mushrooms, I could not resist trying this take on a bread pudding. And it’s January 27th – four weeks into the new year – so we need a little indulgence, right? While I’ve made my croissant and panetone version a while back, this one spotted in the Donna Hay magazine got my attention because of the ricotta.Ricotta Bread Pudding Audrey'sLet me tell you – the tartness of the ricotta and the added lemon zest make this dessert/breakfast dish amazing! It’s sweet and comforting, but feels more grown up than other bread puddings I’ve had. I also loved making it in my small cake pans, which allowed me to give away some of it and not eat a big pan of it! As you can see, my little helper enjoyed it as well.

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Ricotta and Fruit Bread Pudding - adapted from Donna Hay

Yield: Makes 4 miniature loaf pans or 6 large muffin sized servings

Ingredients

  • 2 1/2 cups of whipping cream
  • 3 eggs
  • 1/3 cup of sugar
  • 1 tablespoon of vanilla extract
  • 2 tablespoons of finely grated lemon zest
  • 1/2 teaspoon of cinnamon
  • 1 small loaf of cranberry/raisin foccacia, thinly sliced. If you can't find it, use any fruit bread and tear it into large pieces
  • 1 cup of ricotta
  • cinnamon sugar:
  • 1/4 teaspoon of cinnamon
  • 2 tablespoons of white sugar

Instructions

  1. Preheat oven to 350 F. Combine 1/4 of cinnamon with 2 tablespoons of white sugar and set aside.
  2. Gently heat cream in a medium saucepan until it just comes to a boil. Remove from heat and set aside.
  3. Place eggs, sugar, vanilla, lemon zest and cinnamon in a bowl and whisk until well combined. Gradually add warm cream, whisking until combined.
  4. Place slices of focciacia into a greased miniature loaf pan (my slices fit right in). Top each slice with 1-2 tablespoons of ricotta and layer another piece of bread on top. Repeat and end with bread. If your bread doesn't fit, tear it into large pieces and layer with ricotta.
  5. Pour cream mixture over each mini loaf pan until all bread is covered. Sprinkle with sugar mixture. Allow to stand for 5-10 minutes. Bake for 30 minutes or until golden and set. Allow to stand for 10 minutes. Sprinkle with more sugar if you wish.
/2014/01/27/ricotta-bread-pudding/

Ricotta Bread Pudding Audrey's

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