Homemade Ricotta and a Birthday Dinner

Catherine came over for her birthday dinner on Friday night, and I decided to go with a late-summer-bounty theme. Here was our menu:

Crostini with Homemade Ricotta, Caramelized Onions, Basil Oil, and Sea Salt

Grilled Red, Yellow, and Orange Peppers with Grilled Tomatoes and Onions

Sweet Corn Pudding

Crash Hot Potatoes

Baltimore Crab Cakes with Basil Aioli

Summer Fruit Crostata with Vanilla Ice Cream

I was happy with everything, though the crostata cooked unevenly - burnt on the edges (I knocked them off) and a little underdone in the middle. I loved the combination of plums, peaches, and blueberries at their peak, though!

I've been wanting to try to make ricotta for a while, so I incorporated it into the appetizer. I put out a platter of toasted crostini (slice a very thin baguette into 1/2 inch rounds; bake at 400 for 8-10 minutes) and bowls of ricotta, basil oil (1/2 cup of oil; 1 cup of basil leaves, packed; and a pinch of salt whirred in a processor), caramelized onions, and sea salt. Guests could make whatever combination suited them.

Making ricotta was incredibly easy, and it tastes so much better than store-bought. It's creamy rather than gritty.

Homemade Ricotta

1/2 gallon whole milk

1 cup cream

1 t. salt

1/4 cup freshly squeezed lemon juice

Cook milk, cream, and salt on medium low to just under a boil. Add lemon juice and turn heat to low. Stir mixture until curds form - about 2 minutes.

Pour ricotta into a pasta strainer lined with a clean cloth napkin or cheesecake. If you want to save the whey, put a bowl under the strainer. Drain the ricotta for a few minutes, then transfer to a bowl and chill in the refrigerator until ready to use.