You are not going to believe this but homemade ricotta is easyyyy! In the world we live the word “homemade” is daunting to many. This homemade means lightly boiling some milk and then letting it sit for a couple hours while you make everything else. Not daunting, right? And the best part; when you use that magically word “homemade” your guests will be so impressed! (It’ll be our little secret.)
Now onto something else that frightens the masses.. what wine do I serve?! dun, dun, dun. Don’t fret my pets, the wine you are going to serve at your party for appetizers is a wine that everyone loves – good ol’ Chardonnay. Patz and Hall Sonoma Coast Chardonnay 2009 packs a punch for being a $30 bottle of wine. With a refreshing structure and natural richness, it’s inviting with just the right amount of heavy body to compliment your impressive rich homemade ricotta and light, airy corn fritters. Welcome friends and family!
6 cups whole milk
2 cups heavy cream
3 tablespoons distilled white vinegar
1 teaspoon kosher salt
1 tablespoon good quality extra virgin olive oil
Salt and black pepper to taste
- In a medium saucepan, add milk, heavy cream, vinegar and salt. Place over a medium heat and slowly bring to a simmer. Simmer for 1 to 2 minutes, until you see curds beginning to form.
- Place a mesh strainer over a large bowl. Line the strainer with several layers of damp cheesecloth. Gently pour the milk mixture through the strainer and let drain for 15 minutes. Gather the cheesecloth together and gently squeeze any excess liquid from the ricotta.
- Transfer the ricotta to a serving dish and drizzle with extra virgin olive oil, salt and freshly cracked black pepper.
4 cups water
2 teaspoons salt
1 cup polenta
1/2 teaspoon freshly grated nutmeg
1 cup grated Parmesan
Fresh ground black pepper
1 tablespoon fresh thyme, minced
- In a medium saucepan, bring the water to a boil over high heat. Add salt, reduce heat to the medium.
- Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Remove from heat, switch to a wooden spoon and continue to stir until the mixture pulls away from the sides, about 5 minutes. Add nutmeg, 1/2 cup Parmesan cheese, thyme and 1/2 teaspoon pepper. Stir to combine.
- Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. Refrigerate for at least 1 hour or up to overnight.
- Remove the top baking sheet and the top layer of parchment paper. Cut the polenta into triangles (about 2 inches long and 1 1/2 inches wide). Sprinkle with remaining Parmesan cheese.
- Preheat a non-stick pan over medium heat with 1 tablespoon olive oil. Add triangles to pan, a few at a time and allow to cook until golden brown and crispy, 3-4 minutes per side. Carefully remove triangles from pan and lay on cooling rack to cool.