Baked Fresh Ricotta With Stewed Cherries Food

RICOTTA CHEESECAKE WITH WARMED CHERRIES

Steps:

• Cheesecake: Preheat the oven to 325 degrees F. Lightly butter or oil a 4-cup glass loaf pan. Line the bottom and ends of the pan with a long piece of parchment paper.
• Blend the ricotta, milk, sour cream, eggs, yolks, sugar, flour, salt and lemon zest in the blender or food processor, until smooth, about 1 minute. Pour into the prepared loaf pan. Bake until just set and barely golden, about 40 minutes. Turn the oven off and let cool in the oven for 10 minutes, then cool completely on a wire rack. Refrigerate for at least 2 hours or overnight.
• Cherries: Toss the cherries, sugar and salt in a bowl and set aside for 30 minutes. Cook cherry mixture over medium-high heat until they soften and the juice gets syrupy, about 10 minutes. Remove from heat and stir in the rum and lemon juice.
• Lift cheesecake out of the pan by the paper and transfer to a cutting board. Slice into serving pieces and place on a platter. Spoon the warm or room temperature cherries on top. Serve.
• Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved.

BAKED RICOTTA WITH LEMON AND HERBS

Steps:

• Preheat the oven to 375 degrees F. Whisk the ricotta, lemon zest, thyme, rosemary, 1/4 teaspoon kosher salt and the red pepper flakes in a medium bowl until smooth and creamy.
• Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

HONEY RICOTTA WITH CHERRIES

Steps:

• Whole wheat crackers, for serving
• Combine the cheese, cherries, sour cream and honey in a bowl. Fold the ingredients together so as not to discolor the ricotta from the cherries. Season with salt.
• Place the mixture in a serving container and top with the chopped almonds. Serve with whole wheat crackers.

BAKED FRESH RICOTTA WITH STEWED CHERRIES

Steps:

• Preheat oven to 305 Put the ricotta in a fine mesh strainer set over a bowl and let stand 10 minutes to remove excess liquid. Transfer the cheese to a bowl, add the egg, 1 tbsp honey, salt, half the lemon zest and stir until well combined. Transfer to an 8 ounce shallow baking dish and place on a baking sheet, ake in he center of the oven until puffed & beginning to brown , about 35 minutes. Remove from the oven and let stand 10 minutes. Put the cherries, lemon juice & remaining zest and 2 tbsp honey in a small saucepan. Simmer over med heat and cook until thickened & the cherries are broken down, about 15 minutes. Serve the ricotta spread over toast or English muffins and top with stewed cherries.

BAKED RICOTTA CHEESE AN STEWED CHERRIES

Steps:

• place ricotta cheese in fine-mesh strainer set over a bowl an stand 10 min to remove excess liquid. then place cheese in a bowl add the egg, 1 tablespoon honey, salt, an half the lemon zest an stir until well combined. then put in a 8-ounce shallow baking dish place on baking sheet. bake on center of oven till puffed an beginning to brown about 30 min remove from oven let stand 12 min
• meanwhile place cherries, lemon juice an rest of zest, an two tablspoons honey in a saucepan. bring to simmer over med heat an cook until thickened an cherries are broken down about 12 min. serve over toast top with cooked cherries