Ricottabreadabm Recipes

Steps:

• Place all ingredients in the bread machine following manufacturer's instructions.
• I place them in this order: ricotta, milk, butter, egg, sugar, salt, flour, and yeast on top (making sure yeast doesn't touch any liquid ingredient).
• Don't drain the ricotta!
• Start the machine on the basic cycle; since this is a rather dry mixture, I watch it for the first few minutes, eventually using a spatula to scrape down the sides if needed to ensure everything gets combined.
• After that, you can leave it on it's own!

Steps:

• Melt the butter in a small saute pan over medium heat. Stir in the almonds and saute, tossing frequently, for 2 to 3 minutes, until the almonds are a golden brown. Sprinkle with the fleur de sel, add the maple syrup and keep warm.
• Meanwhile, combine the ricotta, honey and vanilla and divide it among breakfast plates. Surround the ricotta with the berries and spoon the almond and maple syrup mixture over the ricotta. Place a slice of toasted brioche on each plate and serve warm.
• Set a medium-meshed sieve over a deep bowl. Line the sieve with two double layers of cheesecloth and dampen the cheesecloth.
• Pour the milk and cream into a large 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 (a full rolling boil means that the bubbles have expanded in the pot). Turn off the heat and stir in the vinegar. Allow the mixture to stand for one minute until it curdles.
• Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl, discarding the liquid as it collects in the bowl. Allow it to drain at room temperature for 20 to 25 minutes. The longer you let the mixture drain, the thicker it will be. Transfer the ricotta to another bowl, discarding the cheesecloth and any remaining liquid. Use immediately or cover with plastic wrap and refrigerate. Yield: about 2 cups

Steps:

• 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.

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:

• Finely chop garlic, sprinkle with a pinch of salt, then mash with the side of knife to a fine paste. Transfer to a medium bowl and whisk in vinegar and 2 tablespoons oil. Add tomatoes; season with salt and pepper and toss to coat. Let sit, tossing occasionally, at least 15 minutes.
• Meanwhile, prepare grill for mediumhigh heat. Brush both sides of bread with remaining 4 tablespoons oil and grill until lightly charred, about 2 minutes per side.
• Just before serving, toss herbs with tomato mixture. Spread ricotta on toast and top with tomato mixture; cut toast in half.
• Do ahead: Tomato mixture (without herbs) can be made 12 hours ahead. Cover and chill.

Steps:

• Line a mesh strainer with cheesecloth and set over a deep bowl or pot.
• Combine milk, cream, and salt in a heavy-bottomed saucepan and place over medium-high heat. Cook the mixture, stirring occasionally in a "figure eight" motion, until it reaches a temperature of 195 degrees F (90 degrees C). If you don't have a thermometer, this will be right before it starts to simmer. You'll see steam rising from the surface, and tiny bubbles forming around the edges of the pan.
• Turn off the heat, pour in the vinegar, and stir slowly in a "figure eight" motion for 3 or 4 seconds.
• Let the mixture sit, untouched, for 6 minutes.
• Carefully ladle into the cheesecloth-lined mesh strainer so that the dripping whey drains into the pot or bowl. Let the ricotta drain into the pot for between 20 and 45 minutes, depending on how soft or firm you want your cheese. The longer it drains, the firmer the texture will be once chilled.
• Grab the ends of the cheesecloth and lift the drained ricotta out of the strainer and place in a bowl. Let cool on the counter to room temperature, then wrap and chill thoroughly.
• Remove cheesecloth and serve. Ricotta usually needs an additional pinch of salt when serving.

Steps:

• In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).