Ricottacheeselittlesnack Recipes

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FRESH RICOTTA CHEESE

Provided by Andrew Carmellini

Categories     Milk/Cream     Lemon     Chill     Simmer     Bon Appétit

Yield Makes 1 1/2 cups

Number Of Ingredients 3



Fresh Ricotta Cheese image

Steps:

  • Line colander with 4 layers of cheesecloth; set in sink. Bring milk and salt to simmer in heavy large saucepan over medium-high heat. Stir in lemon juice. Let simmer until curds form, 1 to 2 minutes.
  • Using finely slotted spoon or skimmer, scoop curds from pan and transfer to cheesecloth-lined colander. Let drain 1 minute (curds will still be a little wet). Transfer curds to medium bowl. Cover and chill until cold, about 3 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.

8 cups whole milk
1 teaspoon salt
3 tablespoons fresh lemon juice

RICOTTA LATKES

Provided by Alton Brown

Time 8h40m

Yield 10 latkes

Number Of Ingredients 12



Ricotta Latkes image

Steps:

  • Tightly wrap the ricotta in cheesecloth and drain in the fridge overnight.
  • Whisk the flour, salt, baking powder and baking soda together in a medium bowl and set aside.
  • Spin the ricotta in a food processor fitted with the standard S-blade for 2 minutes, scraping down the bowl as necessary, until completely smooth. Transfer to a large bowl and whisk in the buttermilk and eggs.
  • Sift the dry ingredients into the ricotta mixture and follow with the herbs, lemon zest and a few rasps of nutmeg. Fold with a rubber spatula until just combined.
  • Heat an electric griddle to 350 degrees F. Lightly apply nonstick cooking spray, then drop 1/4 cup of the batter on the griddle for each latke. Working in 2 batches, cook until browned, flipping only once, 5 minutes per side.

15 ounces whole-milk ricotta
70 grams all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 cup low-fat buttermilk
2 large eggs
1/4 cup parsley leaves, roughly chopped
2 tablespoons chives, chopped
1 1/2 teaspoons lemon zest
Freshly grated nutmeg
Nonstick cooking spray, for the griddle

RICOTTA CHEESE LITTLE SNACK

Are you in the mood for a little something after a meal but don't want a full-blown dessert? Indulge in this healthy snack instead, and get some calcium for your bones, while you're at it. If you want to make it sweeter, drizzle on a little bit of Hershey's chocolate syrup.

Provided by Little Mimi

Categories     Dessert

Time 1m

Yield 1 serving(s)

Number Of Ingredients 3



Ricotta Cheese Little Snack image

Steps:

  • Spoon ricotta cheese into a bowl.
  • Top with vanilla extract, cherry brandy, or amaretto.
  • If desired, drizzle on some Hershey's chocolate syrup.

Nutrition Facts : Calories 226.1, Fat 16, SaturatedFat 10.2, Cholesterol 62.7, Sodium 103.7, Carbohydrate 4.3, Sugar 0.9, Protein 13.8

1/2 cup ricotta cheese
1 teaspoon cherry brandy or 1 teaspoon Amaretto
1 teaspoon Hersheys Chocolate Syrup (optional)

RICOTTA LATKES

Provided by Florence Fabricant

Time 15m

Yield 30 small pancakes

Number Of Ingredients 8



Ricotta Latkes image

Steps:

  • Place cheese, eggs, flour, melted butter, sugar and vanilla in the container of a food processor, and process until smooth. The batter can also be mixed in a blender, but it may have to be done in two batches.
  • Heat a heavy skillet or griddle over medium-low heat, and lightly grease it with butter or oil.
  • Spoon batter by rounded tablespoons into the skillet or onto the griddle. Leave room for pancakes to spread. Allow them to cook slowly, about 6 minutes, until underside is golden and bubbles have appeared on the surface. Carefully turn them to brown the other side. Serve with preserves or sour cream.

1 15-ounce container ricotta cheese
4 eggs
6 tablespoons all-purpose flour
2 tablespoons butter, melted and cooled
2 tablespoons sugar
1 teaspoon vanilla extract
Butter or vegetable oil for frying
Preserves or sour cream

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