Fresh Homemade Ricotta

Yep, that's right - we made cheese!  Be impressed...

• 2 quarts whole milk
• 1 cup heavy cream
• 1/2 teaspoon salt
• 3 tablespoons fresh lemon juice
  
• Special equipment: large sieve, fine-mesh cheesecloth

Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.

Slowly bring milk, cream, and salt to a rolling boil in a 6-quart heavy pot over moderate heat, stirring occasionally to prevent scorching. Add lemon juice, then reduce heat to low and simmer, stirring constantly, until the mixture curdles, about 2 minutes.

Pour the mixture into the lined sieve and let it drain 1 hour. After discarding the liquid, chill the ricotta, covered; it will keep in the refrigerator 2 days.

 

Stuffed Zucchini

Ingredients:
2 large zucchinis
1 tablespoon oil
2 Italian Sausage (casings removed)
1 small onion (chopped)
2 cloves garlic (chopped)
2 tablespoons white wine
2 tomatoes (diced)
1/2 teaspoon oregano
salt and pepper to taste
1 tablespoon basil (chopped)
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)

Directions:
1. Cut the zucchini in half lengthwise and scoop out the middle.
2. Chop the zucchini that was scooped out and set aside.
3. Heat the oil in a pan.
4. Add the sausage and brown.
5. Add the onion and saute until tender.
6. Add the garlic and saute until fragrant.
7. Add the wine and deglaze the bottom of the pan.
8. Add the chopped zucchini, tomato, oregano, salt and pepper and cook until most of the liquid has evaporated.
9. Remove from the heat and stir in the basil.
10. Let the stuffing cool.
11. Mix in half of the cheese.
12. Stuff the zucchinis with the stuffing and top with the remaining cheese.
13. Bake in a preheated 400F oven until the zucchinis are tender and the cheese is golden brown, about 20 minutes.

Apricot Chambord Brie

Ingredients:

• 3/4 cup chopped fresh apricots
• 1/3 cup chopped baking apple
• 4 teaspoons chopped pecans, toasted
• 1 tablespoon seedless raspberry jam
• 1 8-ounce Brie round
• 2 sheets frozen puff pastry, thawed
• 1 egg
• 1 tablespoon milk
• 3 tablespoons Chambord (raspberry brandy)
• 2 tablespoon apple cider or strong apple juice
• Toasted baguette slices for serving

Preparation:

Heat an oven to 425F. Arrange the chopped apricots and apples in a single layer on a lightly greased baking sheet. Roast the fruit in the oven for 15 to 20 minutes, or until it turns light brown and caramelizes. Allow the roasted fruit to cool for 5 minutes.

Gently toss the roasted apricots and apples with the toasted pecans and raspberry jam until they are thoroughly mixed.

Reduce the oven heat to 400F. Cut the Brie in half, crosswise, and evenly spread the roasted apricot filling across the cut surface of the bottom half. Replace the top half of the Brie so it resembles a sandwich.

Roll each sheet of dough into a 13-inch square. Trim the edges of each pastry sheet so that it forms a circle. Carefully place the filled Brie into the center of one pastry circle and gather up the edges of the dough on top of the Brie. Place the second pastry circle on top of the Brie and tuck the edges of it under the bottom of the wrapped cheese. Beat the egg and milk together and brush it over the surface of the pastry.

Place the Brie en croûte on a clean, lightly greased baking sheet and bake it for 35 to 40 minutes, until the pastry is puffed and golden brown.

While the Brie is baking, make the Chambord glaze. Stir the Chambord and apple cider together over medium heat. The mixture will come to a simmer quickly; continue cooking and stirring it until it reduces in volume and is thick enough to coat the back of a spoon. Set the glaze aside to cool to room temperature.

Allow the Brie to cool at room temperature for 15 minutes before serving with the Chambord glaze brushed or drizzled over it.

This apricot Chambord Brie recipe makes 8 to 10 servings.