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Ricotta Panna Cotta with Nectarines and Honey

Ricotta Panna Cotta with Nectarines and Honey

Treat this spoonable dessert as a vehicle for piles of your favorite peak-season fruit. Swap out nectarines for plums, peaches, cherries, or blackberries. Using a food processor makes the ricotta ultra smooth and airy.

Ingredients

  • 1 envelope unflavored powdered gelatin (about 2½ tsp.)
  • Extra-virgin olive oil (for pan and drizzling)
  • 2 cups whole-milk fresh ricotta
  • 1½ cups half-and-half, divided
  • 2 large or 3 medium nectarines, cut into ½"-thick wedges

Recipe Preparation

  • Pour ¼ cup cold water into a small saucepan and sprinkle gelatin evenly over; let sit 10 minutes to soften.

  • Meanwhile, coat a 9"-diameter pie or cake pan with a thin film of oil; set aside. Combine ricotta, powdered sugar, vanilla, salt, and 1 cup half-and-half in a food processor.

  • When gelatin is softened, add remaining ½ cup half-and-half to saucepan and set over low heat. Cook, stirring with a heatproof spatula, until gelatin is completely dissolved (do not let mixture boil). Scrape mixture into food processor and process until completely smooth, about 30 seconds. Pour into prepared pan and chill until set, at least 4 hours (cover loosely with plastic wrap after 1 hour).

  • Run a butter knife or small offset spatula around sides of panna cotta to loosen the edge and break the suction.

  • Fill a baking dish or similar vessel with hot water. Lower bottom of mold into water 5 seconds, then lift it back out.

  • Press a serving plate firmly over top. Quickly invert in one motion; set plate down. Use knife or spatula to gently lift up mold.

  • Top with nectarines; drizzle with honey and oil.

  • Do Ahead: Panna cotta (without nectarines, honey, and oil) can be made 2 days ahead. Keep chilled.

Reviews SectionJust made this last night! Blended with a Vitamix on smoothie function and poured into individual dessert bowls. Topped with honey and pistachios because we had no berries or stonefruit in the house. We LOVED IT!!! Super smooth and fluffy; not grainy at all. Will definitely make this again!I loved this recipe. Yes, it did have a bit of a grainy ricotta texture (despite blending the mixture really vigorously in the Vitamix), but that was fine because I love ricotta. The sugar level was perfect -- most of the sweetness came from the honey drizzled on top.AnonymousSan Francisco, CA02/03/19Made it last night for a family dinner and it got rave reviews from a picky group. I used our delicious Colorado Palisade peaches and strawberries. Only thing i would do differently is use more fruit. Followed directions and panna cotta was not grainy at all...did use a high end ricotta though so maybe that made it creamier.TheHossesDenver Colorado07/30/18I liked this, and it was reasonably easy to make, but everyone else in my family objected to the texture, even when forewarned it was ricotta (and all of them like ricotta). The flavor is mild and creamy and wonderful but the graininess imparted by the ricotta was not well received. I couldn't get good peaches so first let them sit in the honey a few hours, and I did not use olive oil, avocado oil to grease the pan and no oil for topping. I can't quite wrap my mind around olive oil and peaches.I would make it again, but a single serving size for me! And even less sweet, would reduce the sugar, and probably use cream not half and half. But for this go-round I did follow the recipe, except for the olive oil.Anonymousfarther south than the south07/30/18We made this for a small dinner party this evening and it was fabulous! Rave reviews from all our guests! Yes, the ricotta gave the dessert a very slight grainy texture unlike most smooth panna cottas, however it was light, creamy and just perfectly balanced with the sweet honey and peaches. I will most certainly make this again. We also used individual ramekins which might have made it easier to remove from the dishes.AnonymousNew Jersey07/22/18I took this to a dinner party. My friends liked it but I thought the texture was not as luscious as I expected given how long I blitzed it to get it smooth. I also found it salty, and it came out of the mold terribly. If I were to make this again, I'd up the sugar to better balance the salt.aerieBainbridge Island, Washington07/21/18I followed the recipe to a T. Not sure why after a day of refrigeration I was left with a lot of pricey milk product in soup form. Could you clarify about how long the gelatin needs to be heated on low with the half and half? Perhaps I needed more gelatin? Either way I'm peeved.AnonymousDenver, Co07/15/18This was delicious. It was like a cloud. I used a vitamix instead of a food processor and really whipped everything super smooth, then poured in the gelatin mix at the end. Insanely good. It did come out of the pan terribly, but as my partner says “hooray! you’ll have to make this all the time until you get good at getting it out the pan so we can serve it to guests.” The evoo/honey drizzle at the end was perfection.AnonymousRichmond, VA07/14/18I thought this sounded delicious but the final texture is very weird - it has the graininess of the ricotta still, not the luscious, silky texture of most Panna Cotta. Very disappointing.Can I swap half and half for 3.25% milk or maybe 15% cream.AnonymousQuébec city, Canada07/12/18

Ricotta Panna Cotta with Nectarines and Honey - Recipes

Desserts aren’t off-limits if you’re aiming for a heart-healthy diet. You just have to choose carefully. The high fat content of some desserts, particularly if made with saturated fat—can cause higher cholesterol levels in the body. Over time, elevated cholesterol can lead to heart attacks, strokes, sluggish circulation and kidney problems. If you stick with healthier recipes, have dessert only a few times a week and keep it to reasonable portions—you can have dessert.

Some tips in making good tasting, healthy desserts:

Paying a little extra for high-quality products, like premium chocolate and pure vanilla extract, can pay off. More-flavorful ingredients make lower calorie desserts taste better.

Use two egg whites or a quarter cup of refrigerated egg substitute in place of one egg and you’ll trim about 60 calories and six grams of fat from your treats. In my experience, baked goods turn out really well when using egg substitutes.

Most chocolate chip cookies are much larger than what is considered a healthy portion. Use a tablespoon to measure out the dough. For brownies and sheet cakes, cut them into two-inch squares before serving. Pie slices should be about one and a half inches across at the widest part.

Replacing one cup of white flour with white whole wheat flour adds 10 grams of heart-healthy fiber to your baked goods. Because whole grains are coarser than refined ones, it is better to use no more than a fifty-fifty mix in your recipe.

You can also make graham cracker crusts that will hold together without melted butter. Pulse 10 honey graham cracker sheets (six ounces) into fine crumbs in a food processor. Add two tablespoons of low-fat milk and process for another 30 seconds, or until the crumbs stick when pressed together. Press the mixture into a nine-inch pie dish and bake at 350°F for 10 to 12 minutes.

Sugar substitutes have a different chemical consistency and are often sweeter than sugar, meaning you’ll need less. For best results, use sweetener-sugar hybrids developed specifically for baking, like Domino Light or Truvia Baking Blend and follow the directions on the package.

You can use less fat and sugar in a recipe by substituting a portion of the fat and sugar with fruit or vegetable purees. They make desserts denser, so try a 25 to 50 percent trade to find the right combination.

Here are some suggestions:

1. Applesauce

The mild flavor of unsweetened applesauce works particularly well in muffins and cakes. Use an equal amount to replace butter, oil or shortening in your recipe.

2. Canned pumpkin or sweet potato puree

Substitute either one for fat in a one-to-one ratio in spice breads, spice cakes or chocolate desserts. You can also add a can of pumpkin to a box of brownie mix in place of the eggs and oil.

3. Prunes or dates

These add richness and deepen the color of gingerbread and brownies. Blend a half cup with six tablespoons of water until smooth, then use the puree to replace an equal amount of fat.

Try substituting half the amount of the oil called for with the same amount of mashed banana.


Sugar plum crepes with ricotta and honey

One of the things that has surprised me the most as I’m chugging my way along to my manuscript’s finish line is how little clear my vision was for it from the beginning, and how little I’ve erred from my original list of recipe ideas, as in real life, I am a bafflingly indecisive person. “What should we order for dinner?” can send me into a tailspin. “Which colander looks best from Amazon?” will lead me to read 30 minutes of reviews. And yet, half the recipes that are lined up for the book right now (except the breakfast section we should definitely not discuss that again) are pretty much as I scribbled the ideas while my then-newborn was napping in the fall of 2009. It’s probably for the best I jotted it all down then because my brain has probably not been so centered for 5 minutes since.


Outside of the book, however, I’m in a huge rut. The idea that I should still be clever, or have inspiration to spare or enthusiasm to return to the kitchen after finally getting it clean from the last cooking cycle (day 10 without a dishwasher!) after working on this book is well beyond my capability, as sadly evidence by the trickling pace of updates this summer. And when I do cook, I only want one of three things: 1. Dishes that involve corn (see also: corn pancakes, corn pie, corn popovers, corn tacos and that’s just the tip of the iceberg for my corn plans, so help us all), 2. Crepes and crepe family members. Did you know that popovers, Dutch babies, canneles and blintzes are more or less crepe batters at their base? So, yes, all those as well. 3. Things with ricotta. I’ll occasionally throw in cherries, stone fruit or tomatoes, but more or less, my brain is like that raven in Game of Thrones: “CORN! CORN!”

This week, the last two urges won. I didn’t know what I was looking for wandering around the market on Wednesday — well, besides everything because is there a more blissful sight for heat-bleary eyes in August than the pops of color off every stand? — but when I saw baskets of sugar plums (which evoke fairies, winter, pretty dancers and all sorts of good stuff) I knew that was the start. From there, I found excuse to use more ricotta (like I need one, besides a spoon, really), honey (another theme), mint (more of this is coming, you’ll see) and … whoops. I had no pistachios. The vibrant green and almost minty flavor of crushed pistachios would be dreamy with these plums, but the cupboards were empty (no, I don’t want to talk about it) and there was just no way I was hauling my way back to the store for more. As it turns out, almonds work as well. But promise you’ll use pistachios if you have them.



And together, this makes a fine assembly of summer. Technically, it’s probably a dessert. Or an Italian/Mediterranean blintz. But if you are nearly two whole years old, in practice or at heart, you are totally given as pass to have it for dinner.


Sugar Plum Crepes with Ricotta and Honey

One of the many things I love about crepes is that the batter can be made a day or even two (some say longer) in advance. You can make crepes as needed. But even if you make two dozen crepes (don’t worry, this recipe won’t), they keep surprisingly well. You can stack them while they’re still hot — they don’t stick to each other — and take them out of the fridge the next day and warm them again. Savory or sweet, the filling possibilities are endless but you know, I mostly made these sweet. Not overly so, I hope.

These crepes would be equally good with any other stone fruit, from white peaches to nectarines to apricots. I sauteed the fruit in butter and honey (because nothing bad can happen there, can it?) but will fully confess that I found it unnecessary. Thinly sliced, insanely ripe stone fruit needs no cooking time, so consider the sauteeing optional, unless you’re making this in the fall with apples or pears. In that case, I’d double the fruit cooking time and possibly even the butter and honey to make a lovely filling. But fall is terribly far off, isn’t it?

Yield: I made 6 8.5-inch crepes but felt they were a little large for the dish I had in mind I’d make this next time in a smaller skillet (using less batter, of course)

Crepes
2 tablespoons butter, melted and cooled slightly (I browned this first, which probably won’t surprise you)
1/2 cup milk (fat level shouldn’t matter, but I use whole)
2 large eggs
1/2 cup all-purpose flour
Two pinches of salt
Few gratings fresh nutmeg
2 tablespoons honey

Plums
1 pound sugar or other plums, pitted and cut into quarters if tiny, eighths if larger
1 tablespoon unsalted butter
1 tablespoon honey
Pinch of ground cinnamon
Juice of half a lemon

Assembly
1 cup ricotta (ever wanted to make your own?)
3 tablespoons slivered fresh mint leaves
Toasted and chopped pistachios or almonds
Additional honey, if desired

Make crepes: In a blender, combine crepe ingredients. (Alternately, in a bowl with an immersion blender, or whisked vigorously by hand.) Cover with plastic wrap and refrigerate for an hour or up to two days.

Preheat a medium skillet or crepe pan over medium-high heat. Once heated, brush pan lightly with melted butter or oil. Pour 1/4 cup batter into skillet, swirling it until it evenly coats the bottom and cook, undisturbed, until the bottom is golden and the top is set, about 2 minutes. Carefully flip and cook on other side for 5 to 10 seconds. Transfer wrapper to paper towel covered plate. Continue with remaining batter.

Prepare filling: (Optional, see Note up top.) Melt the butter in heavy, large skillet (or, the one you just used for crepes, because I’m on day 9 of a broken dishwasher and will not create additional work for myself) over moderately high heat. Add the plums and cook them for 2 minutes, tossing them about until they’re warmed through. Add the honey and cinnamon and cook them for 1 minute more. Squeeze the juice of half a lemon over them and transfer to a bowl. Cover the bowl with foil if you’re looking to keep them warm for a while.

Assemble: Lay a crepe on a plate. Dollop a couple spoonfuls of ricotta down middle of crepe. Add a spoonful or two of warm plums. Sprinkle with pistachios and mint, if using. Drizzle with extra honey, if desired (it otherwise won’t be very sweet). Fold crepe sides over each other, so that they slightly overlap. Garnish with extra mint. Close your eyes pretend you’re eating them on a boat in the Mediterranean, watching the sun slip behind the sea. Try not to impale your foot with a wooden racecar while you do, as it’s bad for morale.

Do ahead: Fully cooked, crepes can be kept stacked and wrapped in the fridge for two days, if needed. The sauteed fruit can be cooked ahead of time, gently rewarmed when needed.


Easy Summer Fruit Recipes

For this flame-fired dish, shrimp and ripe peaches (great on the grill, because the honeyed juices caramelize and char) are seasoned with a smoky cumin-and-chile-powder rub.

Combine the favorite dessert pairing of strawberries and balsamic vinegar with creamy ricotta and toasted bread, and you have a perfect appetizer. In the test kitchens, we thought these were delicious for breakfast, and they would make a pretty addition to any summer party.

Grilling adds a delicious charred flavor to prosciutto-wrapped fresh figs stuffed with tangy goat cheese. Serving them atop a bed of lightly dressed greens cuts the richness of the dish.


Tashcakes!

My oven died this week. Which means no bakes for a while – but doesn't mean no more recipes until I have a working oven again. This week's recipe is super simple and only needs a hob and griddle pan: ie, no oven required.


It's just as well I came up with something simple this week, because I've been studying hard for the HSK 4 Chinese exam and it's been taking a lot of time and energy. If you fancy something, well, fancy, but only have a few minutes, this is a recipe for you.

1 tbsp honey
2 tsp balsamic vinegar
1 ripe nectarine, de-stoned and sliced
1 small burrata (100g), drained
Raspberries (to serve)

1. Stir the honey and vinegar together in a bowl, and toss the nectarine slices in the mixture.

2. Brush a griddle pan with a little oil and heat on a medium heat. Shake off the excess honey mixture the nectarine slices and griddle on each side until caramelised.

3. Serve the nectarine slices still warm with the burrata, a few raspberries and an extra drizzle of the balsamic honey mixture.


Moist Coffee Cake

Adding soft cheese won’t harm the taste and sweetness of this dish, instead, its texture will become lighter with a lovely moist. Perfect for tea or coffee!

This ricotta dessert recipe will take some time but believe us, it’s worth it!

  • 2 ⅓ cups all-purpose flour
  • 1 ⅓ cups sugar
  • ¾ teaspoon salt
  • 2 teaspoons baking powder
  • ¾ cup milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup Italian curd cheese
  • 1 large egg
  • 175g softened butter
  • 2 tablespoons sugar
  • 1 tablespoon grated lemon peel
  • 1 cup fresh or frozen blueberries, drained

Combine your dry ingredients together. Mingle butter and sugar in one with a mixer. Add the cheese, milk, and eggs to the butter and sugar blend. Slowly incorporate the dry ingredients.

Finally, add your blueberries, and transfer the dough into a generously greased baking pan. Bake for 60 min in a preheated oven at 350 F.


Honey, rosewater & cinnamon panna cotta

This honey, rosewater and cinnamon panna cotta recipes is one of the most delicious I’ve ever tasted. It comes from Ilse van der Merwe and her stunning new cookbook called Cape Mediterranean. It has a delectable silky texture with a very slight cinnamon note and a strong hit of exotic rosewater. Reminiscent of Turkish delight, this is the perfect dessert to make in advance and serve in summer. It is definitely one that will impress.

I tasted this along with about 14 other dishes from the book at Ilse’s launch a little while ago. Everything was totally delicious and made me want to dive right into the kitchen immediately. She has taken a collection of her favourite recipes that are strongly Mediterranean inspired but using local ingredients and packed them between the pages of this wonderful book. Since the climate in the Western Cape is a Mediterranean one, the whole premise of the book makes total sense. This is definitely the book you will want to whip out when you invite friends over to enjoy a relaxed and convivial meal on a lazy weekend day.

The photography in this book is absolutely brilliant and shot by the ultra-talented food photographer Tasha Seccombe. It can proudly take up residence on your coffee table as much as it can in your kitchen. The opening chapter is on loaves, flatbreads an pizza, so you could say Ilse had me at bread. It then moves into dips, spreads and pates and we all know how I feel about drizzling and dipping. The third chapter focuses on tapas, terrines and pates and having tried a number of these dishes, its a goodie. I have earmarked the country-style pork & port terrine with pistachios for this coming Christmas.

Then follows soups, chowders, and stews which will happily see you through a wet rainy Cape winter although the Cape seafood Bouillabaisse will be one you want to eat in summer too. Chapter 5 is all about salads, vegetables and legumes and I would 100% be making every single one of these. Chapter 6 is probably my favourite as its carb heaven central with pasta, potato and rice dishes. Think butternut gnocchi with Gorgonzola cream sauce and Greek-style youvetsi with Karoo lamb, lemon and origanum. This recipe is the one I want to make the most in the in book the. Ilse then has a chapter on grills, roasts, and braises followed by her final delicious chapter on desserts.

I honestly want to cook and eat this entire book.

I have known Ilse for a long time as we have been both been blogging for what’s seems like eons and I know she is an exceptionally talented cook with wide experience as a professional in this field. Her debut cookbook is a delight and a triumph as well as a celebration of local and sustainable ingredients.

Honey, rose water & cinnamon panna cotta

Ilse says if you don’t like rosewater you can just as easily leave it out. She garnished it with a scattering of chopped up Crunchie bars and fresh raspberries and these worked so unbelievably well together along with a light drizzle of honey over the top of the panna cotta. You could just use any berries if you prefer.

  • 500ml cream
  • 10 ml (2 tsp) powdered gelatin
  • 60ml (1/4 cup) sugar
  • 10ml (2 teaspoons) rose water
  • 20ml (4tsp) honey, plus more for drizzling
  • 1 cinnamon stick
  • Fresh raspberries (any berry) & chopped crunchie to serve (optional)

Lightly spray 4 small ramekins or serving glasses with cooking spray and set aside.

Pour 45ml (3 tablespoons) of the cream into a cup with the powdered gelatin. Leave the mixture for 10 minutes to sponge (bloom).

In the meantime heat the rest of the cream, sugar honey, cinnamon stick, and rosewater into a small pot on the stove. Stirring until the sugar has melted (do not boil). Add the sponged gelatin mixture and stir gently to dissolve. Remove from the heat, remove the cinnamon stick and pour the liquid into a jug. Measure this out between the 4 ramekins or glasses. Refrigerate until set (about an hour).

Serve with a light drizzle of honey over the surface and garnish with the chopped crunchie and fresh raspberries.

Cape Mediterranean in publishd by Penguin Random House and is available at all good book shops in South Africa.


Ricotta Panna Cotta with Nectarines and Honey - Recipes

Ricotta can be so much more than the main ingredient in lasagna. Its fresh and creamy flavor can shine in many other recipes. The vegetables of spring — green peas, tender green beans, earthy beets — make companionable partners.The key to the best flavors is the same in any recipe – buy the best you can find. In the case of ricotta, look for a fresh aroma and taste and creamy texture. Traditionally, ricotta is made from whey leftover from making other cheeses, but it should still taste of milk. Hand-dipped is a good phrase to look for because it is handled more gently a lightness to it that ricotta absolutely should have. It shouldn’t be dense. Traditional basket-drained ricotta almost quivers like panna cotta or a custard. If you have a cheese shop nearby, it might carry ricotta from an artisan maker. Italian grocery stores and supermarkets with a good cheese selection often have fresh, hand-dipped ricotta.

Homemade Ricotta Cheese

Line a large sieve with cheesecloth (about 4 or 5 large layers) or a thin kitchen towel and set it over a medium bowl.

To make about 1-1/2 pounds of cheese: pour 3 quarts, plus 3 cups whole milk into a stainless steel pot with 1 cup heavy cream (not ultra pasteurized). If possible make them both organic.

Bring the milk and cream to a very gentle simmer, stir in 2 teaspoons salt and 1/3 cup lemon juice (fresh squeezed). Simmer 1 or 2 minutes or until you have cloud-like clumps floating in almost clear liquid. Do not let the liquid boil and don’t let the clumps cook until they are hard.

Scoop them up with a slotted spoon and into the cheesecloth lined sieve. Gently pull together and twist the top of the cheesecloth so that it compacts the curds.Put the bowl in the refrigerator. Refrigerate for at least 6 hours and then your ricotta is ready to be used. Note: I do not throw away the liquid that remains. I use it for baking.

Some ways to serve ricotta cheese:

On fresh melon : Mix ricotta with a little sugar and a little milk to loosen it, then dollop it on melon slices along with fresh mint.

On pizza: Drop tablespoons on the top of the pizza. It will soften in the oven, spreading out, but won’t melt. Mix in fresh chopped herbs first, if you like. Basil is especially good.

On vegetables: Serve on top of roasted asparagus, with a little extra-virgin olive oil and pepper. Also zucchini, green beans or artichokes. Add another cheese for saltiness, if you like, such as Pecorino or Parmesan.

Stuff pancakes with ricotta or use it to replace some of the milk in your pancake recipe.

Crostini: Small slices of toasted bread are a great base for ricotta with some additional ingredients: ricotta with olives and pistachios or roasted cherry tomatoes with ricotta. Whip ricotta cheese with honey, spread on crostini and top with sliced fresh figs and toasted sliced almonds.

Dip: Place 1 cup drained ricotta in a bowl stir in 2 tablespoons finely chopped herbs (a mix of any of these: basil, thyme, parsley, chives), 1 to 2 tablespoons fruity extra-virgin olive oil, and coarse salt and freshly ground pepper to taste. Allow to rest at least 30 minutes for the flavors to mingle. Serve with sliced vegetables, crackers or toasted bread.

Sugar Snap Peas with Ricotta

Place 1/2 cup whole milk ricotta in a fine mesh sieve lined with cheesecloth or a clean kitchen towel set over a bowl and refrigerate overnight. The ricotta will lose much of its water content and thicken.

Whisk the drained ricotta in a small bowl with 2 tablespoons extra-virgin olive oil until smooth. Whisk in kosher salt and pepper, to taste. Continue to whisk until the ricotta is fluffy and creamy.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water.

Blanch 2 cups sugar snap peas (about ½ pound) in the boiling water until bright green, 30-40 seconds. Drain immediately transfer peas to the ice bath. Let stand until chilled. Drain the peas spread them on a clean dish towel to dry.

Combine the peas in a bowl with 2 tablespoons thinly sliced green onions, 2 tablespoons coarsely chopped flat-leaf parsley, 3 tablespoons coarsely chopped mint, 2 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil and pepper to taste.

Spread 2 tablespoons ricotta on each of four plates. Mound 1/2 cup of the peas on top of the ricotta. Drizzle with more olive oil and add a sprinkle of parsley.

Baked Ricotta Pudding

Heat the oven to 375 degrees F. Soak 1/2 cup yellow raisins in hot water (or sweet Marsala or rum) to cover until plumped, about 15 minutes.

Butter a 9-inch glass or ceramic pie plate with 1 tablespoon melted butter spread 1 to 2 tablespoons fine cookie crumbs, such as amaretti, in the plate to coat.

Blend 1 2/3 cups whole-milk ricotta, 2 large eggs, 1/4 teaspoon cinnamon, 1/4 teaspoon salt and 3 tablespoons sugar in a blender until very smooth, about 2 minutes.

Stir in the drained raisins and 2 tablespoons coarsely chopped toasted pistachios. Pour the batter into the cookie lined pie plate.

Bake in middle of the oven until puffed, golden and just set, about 25 minutes. Cool pudding on a rack. Dust with powdered sugar, if desired.

Rice and Ricotta Cakes

Serves 2 as a main course 4 as an appetizer

  • 1 and 1/3 cups cooked wild rice or any leftover rice, cooled to room temperature
  • 1 large egg
  • 3 shallots or 6 scallions, white and green parts, thinly sliced
  • 2/3 cup whole-milk ricotta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup unbleached all-purpose flour
  • 4 teaspoons extra-virgin olive oil, divided

In a bowl, combine the cooked rice with the egg, shallots, ricotta, salt, pepper and flour. Mix thoroughly.

Heat a 12-inch nonstick skillet over medium-high heat and add half the olive oil. After 1 minute, spoon in half of the rice mixture in small mounds, making 4 fritters. Flatten with a spatula. Cook until golden on the bottom, about 3 minutes, then turn and cook until the other side is also golden and the fritters are set. Remove to a plate.

Repeat with the remaining wild rice mixture and olive oil. Serve hot.

Ricotta, Broccoli Rabe and Mushroom Pizza

  • 1 pound broccoli rabe, tough stems removed
  • 1/3 cup golden raisins
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 6 kalamata olives, pitted and finely chopped
  • 8 ounces cremini mushrooms, sliced (about 3 cups)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 crust (half a recipe) Pizza Dough, see below
  • 3/4 cup ricotta cheese
  • 1 cup grated Pecorino-Romano cheese

Place a baking stone in the oven and preheat the oven to 500 degrees F. If you don’t have a baking stone, use a large inverted baking sheet placed on an oven rack. Fill a large bowl with ice water.

Bring a large pot of salted water to boiling. Add broccoli rabe and cook for 4 minutes. Using tongs, remove broccoli rabe from the boiling water and quickly plunge it into the bowl of ice water to cool it and stop the cooking process. Transfer broccoli rabe to a colander set in the sink drain well. Chop broccoli rabe into bite-size pieces. Set aside. (This can be done up to 24 hours ahead and stored in an airtight container in the refrigerator.)

In a small bowl pour enough hot water over raisins to cover set aside.

In a large skillet heat oil over low heat. Add garlic cook about 2 minutes or just until garlic is light golden brown, stirring occasionally. Add olives. Increase heat to medium-high. Add mushrooms and crushed red pepper. Cook about 3 minutes or just until mushrooms soften. Remove from the heat stir in broccoli rabe.

Drain raisins in a colander set in the sink, pressing to remove excess water. Add raisins to broccoli rabe mixture toss to mix well.

Using a slotted spoon, place broccoli rabe mixture onto the pizza crust. Drop small dollops of the ricotta cheese onto the pizza. Sprinkle with the Pecorino-Romano cheese.

Bake on the pizza stone or inverted baking sheet for 15 minutes or until the crust is golden brown and ingredients hot.

Pizza Dough

  • 4 cups all-purpose flour
  • 1 package active dry yeast
  • 2 teaspoons honey
  • 2 teaspoon Kosher salt
  • 1/4 cup olive oil
  • 1 ½ cups warm water (105 degrees F to 115 degrees F)
  • Cornmeal

Brush a large bowl with olive oil set aside.

In the bowl of an electric mixer fitted with a dough hook or in a food processor, combine flour, yeast and salt. Combine the honey, olive oil and warm water in a measuring cup.

With the mixer on low-speed or the food processor running, pour in the olive oil, honey and warm water. Mix or process until all of the ingredients are combined. If using a mixer, increase the speed to medium and continue to knead about 2 minutes or until a soft dough forms. If using a food processor, continue to process until dough forms a wet ball.

Place dough in the prepared bowl turn once to coat dough surface. Cover with plastic wrap, making sure the dough does not touch plastic wrap. Let rise at room temperature for 1 hour and 30 minutes until nearly doubled in size.

Lightly coat a baking sheet with olive oil. Cut dough into two portions. On a lightly floured surface, use floured hands to stretch one ball of dough into a circle 10 to 12 inches in diameter (1/4 to 1/2-inch thick). Sprinkle a baking peel with cornmeal place dough circle on the peel. Reserve the remaining dough portion for another pizza. Follow directions above for toppings and baking.

Ricotta Omelets

  • 2 tablespoons unsalted butter, divided
  • 4 large eggs, divided
  • Kosher salt, freshly ground pepper
  • 4 tablespoons ricotta, divided
  • 2 tablespoons grated Parmesan, divided
  • 2 tablespoons chopped fresh basil, divided
  • 1 tablespoon chopped fresh chives, divided
  • Cherry Tomato Vinaigrette, recipe below

Melt 1 tablespoon butter in an 8-inch nonstick skillet over medium heat.

Season 2 eggs with salt and pepper and blend. Add to the skillet. Cook eggs, stirring gently with a heat proof spatula, until eggs are lightly scrambled and almost cooked, about 3 minutes. Spread eggs out to evenly cover the bottom of the skillet.

Top eggs with half of the ricotta, Parmesan, basil and chives. Using the spatula, fold up one-third of the omelet. Roll omelet over onto itself, then slide omelet onto a plate.

Repeat with remaining ingredients to make a second omelet. Top with Cherry Tomato Vinaigrette.

Cherry Tomato Vinaigrette

  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1 shallot, finely chopped
  • 1 tablespoon red wine vinegar
  • Kosher salt, freshly ground pepper
  • 2 tablespoons chopped fresh chives

Cut half of the cherry tomatoes in half. Heat 1 tablespoon oil in a medium saucepan over medium heat. Add the shallot and cook, stirring often, until softened, about 4 minutes.

Add halved and whole tomatoes and cook, stirring occasionally, until they begin to release juices, 4–6 minutes. Mash some of the tomatoes with a spoon.

Add 1 tablespoon vinegar and the remaining 2 tablespoons oil season with salt and pepper. Serve warm or room temperature add chives just before serving.

DO AHEAD: Vinaigrette can be made (without chives) 2 days ahead. Cover and chill. Bring to room temperature and stir in chives.


Refreshing and healthy, these popsicles are made with just four ingredients—honey, lavender, milk, and Greek yogurt. The lavender and honey together bring fragrance and sweetness while the milk and yogurt make an excellent creamy base. We wouldn’t mind cooling down with one of these!

Seems fitting to use lavender in a classic French recipe, the Madeleine. This soft cookie in its classic form brings citrus and lavender together and would make a perfect addition to your morning tea or coffee.


Ricotta Panna Cotta with Nectarines and Honey - Recipes

Welcome to KATZ Farm's web-site collection of seasonal tips and cooking suggestions. All of the following recipes are meant to highlight our product offerings and reflect our many years of experience as both chefs and restaurateurs. As well, it is our intention to provide our customers with fun and inspiring recipes for simple, elegant dishes.

All of these recipes are available in a format which can be easily viewed and printed. More recipes will be added each season&hellipso please come back and visit us soon!

Shipping & Delivery Notice

Our KATZ team carefully
packs each order by hand&hellip
and we monitor
the weather so a shipment
may be delayed at times.

Also, please provide
accurate and complete
shipping addresses.

Stay safe and well,
The KATZ Team

Note:
Our Napa Kitchen/Office facility is closed during this time. Please call to set-up an order for pickup.


Watch the video: Panna Cotta (November 2021).