Ricottabakedwithglazedberries Recipes

Steps:

• Place the Homemade Ricotta in a medium bowl and stir in the sugar, honey, and vanilla. Set aside at room temperature for up to 2 hours. In another bowl, combine the strawberries, raspberries, and blueberries.
• When ready to serve, divide the berries among 6 bowls. With an ice cream scoop, place a large dollop of the ricotta in each bowl and drizzle with lots of the Fresh Raspberry Sauce. Sprinkle with the lemon zest and serve.
• Set a fine-mesh sieve over a deep bowl. Dampen 2 pieces of cheesecloth with water and line the sieve with a double layer of the cheesecloth.
• Pour the milk and cream into a medium stainless-steel or enameled pot, such as Le Creuset, and stir in the salt. Bring to a full rolling boil over medium heat, stirring occasionally. Turn off the heat and pour in the vinegar. Allow the mixture to stand for one minute, until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 minutes (for soft ricotta) to 25 minutes (for firmer ricotta), occasionally discarding the liquid that collects in the bowl. Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate.
• The ricotta will keep, refrigerated, for 4 to 5 days.
• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate.
• Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl.
• Whisk ricotta cheese and milk together in a small bowl until smooth.
• Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition.
• Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl.
• Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.

Steps:

• Boil the vinegar, honey and mint sprig in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over strawberries and/or blackberries and ricotta.

Steps:

• Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
• Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
• Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
• Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

Steps:

• Purée strawberries with apple juice in a blender until smooth. Spoon equal amounts of berry sauce into 4 cocktail or parfait glasses. Combine ricotta cream ingredients in a blender or food processor. Process until mixture is smooth, about 30 seconds. Spoon 1/4 of the ricotta cream into each glass and top with 1/4 cup strawberry slices. Refrigerate until ready to serve. Garnish each with a mint sprig and an edible flower, if desired, before serving.

Steps:

• Blend ricotta cheese, cream cheese, 2 Tablespoons sugar, honey and vanilla in processor until very smooth.
• Transfer to bowl.
• Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.
• Combine berries, lemon juice and remaining 2 Tablespoons sugar in a large bowl; toss to coat.
• Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses & then top with berries.
• Serve and enjoy!

Steps:

• In a large bowl, beat ricotta, cream and honey until combined. Divide berries among 6 dessert dishes. Top with cream and hazelnuts. Refrigerate until serving.

Steps:

• Day before serving.
• Preheat the oven to 325 degrees F.
• In a large bowl, whisk together the ricotta and the eggs. Split the vanilla bean and scrape in the seeds and cinnamon.
• Sift in the icing sugar and mix in thoroughly.
• Spray a loaf pan and place parchment paper in pan.
• Spoon the ricotta mixture into the loaf pan and cover with aluminum kitchen foil.
• Place the pan into a slightly larger baking pan. Carefully place the baking pan in the oven. Then pour in enough boiling water to come about half-way up the side of the loaf pan.
• Bake the ricotta for 45-60 minutes, or until firm.
• Remove the loaf pan from the water bath and remove the foil. Let the ricotta cool, then cover it with plastic wrap and refrigerate. When it is thoroughly cold you can turn it out of the pan remove parchment paper and slice, arrange ricotta slices on a plate.
• While bringing to room temperature.
• Make the Glazed berries:.Unless you want the glaze chilled make from a couple hours to the day before.
• Cook all ingredients in a small saucepan over medium heat 5 minutes, stirring until jam melts. Makes about 2 cups.
• Spoon glazed berries over sliced cheese loaf and dust with powdered sugar.

Steps:

• Blend ricotta, cream cheese, 2 tablespoons sugar, honey, and vanilla in processor until smooth. Transfer to bowl. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours. (Can be made 1 day ahead. Keep refrigerated. Stir before using.)
• Combine berries, lemon juice and remaining 2 tablespoons sugar in large bowl; toss to coat. Let stand 30 minutes at room temperature.
• Divide ricotta mixture among 6 wineglasses. Top with berries and serve.

Steps:

• Mix ricotta cheese, parmesan, beaten egg, seasonings together and place in a oven proof dish.
• Pour marinara on top and top with mozzarella cheese.
• Bake it in the oven @ 450 for about 20-25 minutes (best) or nuke it till hot and bubbly.
• Shelly suggests to first make it in the oven and heat the leftovers in the microwave.