fresh ricotta Archives - domenica dreams of calamari

for the caramelized figs:

7 figs
1 pat butter
2 tsp honey
splash balsamic

cut tops off figs and cut them into 1/4 inch pieces (or somewhere around there)
in a small sauce pan over medium temp melt butter then add figs, honey and balsamic
stir occasionally and gently, taking care not to break down the figs
when figs have absorbed the honey and balsamic and are are looking glazed, remove from heat

for the ricotta:

4 cups goat milk
3/4 kosher salt
2 1/2 tbsp distilled white vinegar or lemon juice
4 sprigs thyme (optional)

bring milk and salt to a boil in a medium saucepan. Remove from heat. Add lemon juice or vinegar; stir gently until mixture starts to curdle. let stand 5 minutes.
pour mixture into a fine-mesh sieve lined with 2 layers of cheesecloth set over a medium bowl. chill until cheese is spreadable, at least 20 minutes and up to 12 hours (the longer it strains, the thicker it will be).
mix thyme in later if desired
Original recipe: http://www.bonappetit.com/recipe/fresh-ricotta*you can also make ricotta with plain old cows milk and it’s delicious

Nothing says fall like apple desserts. Except maybe pumpkin desserts. Which I will broach later this week/weekend. Here is an easy apple turnover recipe I threw together for an impromptu dessert tonight. To top off this seasonal dessert, already made with love, I used apples that we picked with my parents in the Cal Poly orchards last weekend.

serves 2 (heaping servings though)

1 apple
1 cup walnuts
1/2 sheet puff pastry
2 tsp cardamom
2 tsp cinnamon
1 tbsp raw brown sugar
3 tbsp coconut oil
1/2 cup honey
1 cup ricotta

thaw a puff pastry sheet, dice apple and grind or slice walnuts
heat 1 tbsp coconut oil in pan and add the apple, cardamom, cinnamon and a drizzle of honey
cover and let simmer over medium low heat for 10 minutes
pre-heat oven to 350°F and cut the puff pastry in half then cut that half in triangles
once apple start softening, take off heat and let cook a minute
then fill one half of each triangle with just enough of the apple mixture, making sure you can still fold dough over and seal them and that there is some leftover for topping
then fold dough in half and push sides down with a fork, sealing the triangles
brush with remaining melted coconut oil and sprinkle with sugar
place on lined baking sheet and bake for 15 minutes or until golden brown and puffy
while baking, whip ricotta and 1/4 cup honey in a food processor
serve each turnover with a spoonful of whipped honey ricotta and the remaining apple/walnut mixture and a drizzle of the remaining honey

Tag: fresh ricotta

Goat Ricotta with Fresh Caramelized Figs

Apple Turnovers