Honey Ricotta With Cherries Food
RICOTTA WITH HONEY AND RASPBERRIES
Steps:
- In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.
CHERRY RICOTTA TURNOVERS
Working with phyllo dough is the perfect occasion for letting go of any judgment about yourself and your skills. First, it must be said that buying frozen phyllo, instead of making it from scratch, is perfectly acceptable. You'll never catch any shade from me. Second, it is exceptionally forgiving. Yes, it rips. It folds over onto itself. It looks messy. But if you just slather each layer with butter, the whole thing will come together like a dream. And the ragged bits only add to the beauty of the final product. Just let the praise roll in. You deserve it.
Provided by Samantha Seneviratne
Time 1h5m
Yield 8 turnovers
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F. Line 2 rimmed baking sheets with parchment paper.
- In a small bowl, fold together the ricotta, confectioners' sugar, egg yolk, vanilla, cinnamon, and cloves.
- Cut the 16 phyllo sheets lengthwise into 4 1/2-inch-wide strips. Cover with a barely damp towel while you work.
- Set a strip on a work surface, with the long side facing you, and brush the entire strip with melted butter. Sprinkle evenly with granulated sugar, then top with another strip.
- Brush the top with butter. Top with 1 tablespoon of the ricotta filling and 1 tablespoon of the cherries in the center about 1 inch from the left-side end. Gently pull the top left corner down, over the filling, to meet the bottom edge and form a triangle. Butter the top of the triangle.
- Now, gently grab the bottom left corner and lift it up to meet the top edge and wrap the triangle one more time.
- Brush the top with butter. Continue to fold the corners, as you would fold a flag, buttering every dry surface, until the sheet is completely folded into a large triangle. Transfer to 1 of the prepared baking sheets. Repeat with the remaining phyllo, butter, sugar and filling.
- Sprinkle the turnovers with granulated sugar. With a sharp paring knife, cut a small slit in the top of each turnover, taking care not to pierce through to the other side. Bake until puffed and deep golden brown, about 25 minutes. Let cool for a few minutes before serving. Drizzle with honey to serve, if you like.
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
Cool, refreshing, pretty and wonderfully appetizing. Originally, Bon Appetit - 2001. We added cream cheese to the ricotta to make this a smooth, luscious dessert.Why not use this with cranberries for Thanksgiving? Haven't done it as yet but why not? If you can find fresh ricotta, which is less grainy, then use it and omit the cream cheese. Can be made 1 day ahead, keep refrigerated and stir before using. It is very easy - time involved is refrigerator time. Update...03/2006 Serve with Amaretti cookies, coarsely chopped and add 3 tbsp. Amaretto liqueur.
Provided by Manami
Categories Breakfast
Time 3h30m
Yield 6 serving(s)
Number Of Ingredients 7
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!
Nutrition Facts : Calories 275, Fat 17.2, SaturatedFat 10.9, Cholesterol 62.6, Sodium 125.3, Carbohydrate 20.2, Sugar 17.4, Protein 10.7
WHIPPED RICOTTA WITH HONEY AND MIXED BERRIES
Categories Berry Dessert Ricotta Summer Honey Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
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.
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HONEY ROASTED CHERRY & RICOTTA TOAST - THE BAKERMAMA
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Reviews 6Category AppetizerServings 12Estimated Reading Time 3 mins
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray.
- Remove the stems from the cherries. Do not remove the pits as this will release too much of the juice. Toss the cherries with 2 tablespoons honey and then spread them out evenly on the prepared baking sheet. Roast in the oven for about 15 minutes or until the cherries start to release their juices and the skins of the cherries start to wrinkle a bit.
- Meanwhile, place the bread slices in an even layer on a baking sheet. Beat the ricotta in a large mixing bowl with a whisk or in a stand mixer fitted with the whisk attachment until as creamy as desired.
- When you remove the cherries from the oven, put the bread slices in the oven and toast for 4 minutes per side until golden on each side.
RICOTTA CROSTINI WITH ROASTED CHERRIES - THE LAST FOOD …
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- In a mixing bowl add the cherries, lemon juice, honey and thyme and mix well.Transfer the cherries onto the tray and make sure they are spread out evenly.Bake in the oven on the middle shelf for 15 - 20 minutes. Give the tray a little shake halfway through cooking. They should be soft and the skin a little wrinkled. Carefully transfer the cherries and juice to a serving bowl and discard the thyme sprigs.
- Place the slices of baguette on another baking tray then brush a little oil over each slice. Place on the top shelf of the oven and bake for 10 minutes, turning each slice halfway through cooking. They should be a light golden colour. Once cooked remove from the oven and leave to cool.
- Add the ricotta to a serving bowl, stir in the lemon zest and vanilla, leave in the fridge until you are ready to serve.
HONEY-ROASTED CHERRY & RICOTTA TARTINE - EATINGWELL
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Servings 4Calories 320 per servingTotal Time 35 mins
- Toss cherries with honey, lemon juice, oil and salt. Roast on the prepared pan, shaking it once or twice during cooking, until the cherries are warm and very soft, about 15 minutes.
- Toast bread. Top with ricotta cheese, lemon zest, the roasted cherries, thyme, almonds and sea salt. Drizzle with more honey, if desired.
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