From Timeless Entertaining: Four Generations of Creative Kosher Cuisine
This makes a refreshing starter or dessert. The cheese is best eaten the day you make it, but it can be preserved in the refrigerator for several days.
More about Timeless Entertaining:
“Good food, lovingly prepared, fuels the body and feeds the soul. Delightful aromas and delectable tastes evoke memories of our past and nourish us for the future. A well-cooked meal draws us together and encourages us to share stories and relay news. Food is the centerpiece of our life-style events and celebrations. When we extend our hospitality, we become engaged in the wider world. Gatherings around the family table link one generation to the next.” - Phyllis Finkelstein and Marlene Green, Cookbook Editors and Project Co-Chairs
Ricotta with Honey and Roasted Figs
by Judith Stern, Food Consultant
Makes 10-12 servings
12 fresh figs
1 quart whole milk
1 cup heavy cream
Juice and zest of 4 lemons
½ teaspoon salt
½ teaspoon sugar
1. Preheat oven to 350 degrees.
2. Remove stalk from figs and cut each fig in half. Place figs on a nonstick baking sheet and drizzle with honey. Bake 12 minutes; set aside.
3. In a glass saucepan, bring milk and cream to a boil. Remove from heat and stir in lemon juice and zest, salt, and sugar. Let mixture rest 20 minutes.
4. Line a cone-shaped fine sieve with cheesecloth. Pour milk mixture through sieve, allowing liquid whey to drain through; discard whey.
5. Allow cheese to rest in sieve at room temperature for 2 hours. Press cheese into sieve to form a cone shape. Turn cheese out onto a plate and cover with wax paper until ready to serve.
6. To serve, surround cheese with toasted figs and drizzle honey over all.