RECIPES

Ingredients

Gnudi

• 8 oz. fresh spinach
• 1, 12 oz. tub Crooked Face Creamery Lemon Fennel Ricotta
• 1 cup finely shredded Pecorino or Parmesan cheese
• 3 eggs
• Pinch of salt and pepper
• 1 cup all-purpose flour
• Semolina flour, for dusting

Bolognese sauce

• 1 tbsp olive oil +1 tbsp
• 1 medium yellow onion, thinly sliced
• 2 garlic cloves, minced
• ½ tsp Italian seasoning
• 1 28oz. can crushed tomatoes
• ½ tsp. sweetener of choice
• 1 lb. ground meat of your choice
• Salt and pepper to taste 

Instructions

1. In a pot of salted boiling water, add the fresh spinach and blanch for 3 minutes then remove. Run under cold water until cooled and squeeze out excess water and roughly chop. Place in the fridge to cool further, about 15 minutes.
2. In a large bowl stir together the Lemon Fennel Ricotta, spinach, pecorino, eggs, and salt and pepper until combined. Add the flour and fold until just combined. Be sure not to overmix or the dumplings will be chewy. Using your hands or a cookie scoop, shape into 1 ½” balls and place on a baking sheet dusted with a thin layer of semolina. Cover with a sprinkle semolina then place in the fridge until ready to cook.
3. For the bolognese: In a large skillet, over medium-high heat, warm olive oil then add the onion and cook for 5 minutes or until the onion is slightly translucent, stirring occasionally. Stir in garlic and cook for an additional minute. Then add the Italian seasoning and cook for 1 more minute. Add crushed tomatoes; stir until combined. Reduce heat to low and simmer for 10-15 minutes, stirring occasionally. Add sugar and salt and pepper to taste. Transfer sauce to a bowl, scraping out as much as you can. Return the pan to medium heat and add olive oil. Once hot, add the ground meat of your choice; cook until browned. Return the sauce back to the skillet and stir until combined. Reduce heat and season to taste. 
4. In a pot of salted boiling water, add the gnudi working in batches. Cook for 4-5 minutes or until they float. Remove using a slotted spoon and serve on a bed of the bolognese sauce with more pecorino and Lemon Fennel Ricotta.

Lemon Ricotta Muffins are such a lovely sweet way to start any day, or accompany a mid day cup of coffee or tea. Our lemon Ricotta is one of my favorite delicacies, so this special treat just enhances the experience of devouring this light heavenly cheese.

Ingredients

• Zest from 1 large lemon organic
• 3/4 c granulated sugar
• 1 1/2 c all purpose flour
• 2 1/2 tsp baking powder
• 2 tbsp lemon juice freshly squeezed
• The seeds from 1 vanilla bean
• 3/4 c whole milk ricotta cheese + 2 tbsp
• 4 tbsp whole milk
• 1/3 c extra light olive oil
• 1 large egg
• 12 leaves small lemon balm or mint for garnish

Lemon Glaze/Icing

• 1/2 c powder sugar
• 2-3 tbsp lemon juice freshly squeezed
• Zest from 1 lemon

Directions

1. Preheat oven to 375”F. Have a baking sheet set up with the muffins cups on top.
2. In a large bowl whisk together the flour, sugar, lemon zest and baking powder and set aside.
3. In a separate bowl stir together the egg, ricotta cheese, milk, olive oil, 2 tablespoons of lemon juice and the vanilla seeds. Pour the wet ingredients over the dry and using a large spatula fold to combine until incorporated. It will be a thick batter.
4. Using two teaspoons, divide the muffin batter between the 12 muffin paper cups filling them 3/4 of the way up.
5. Bake them for 18-20 minutes in the preheated oven, until a toothpick inserted in the center comes out almost clean. Transfer them to a cooling rack and let them rest until cold.
6. Meanwhile prepare the Lemon Glaze by whisking the powder sugar and lemon juice together until smooth. Spoon over the cooled muffins and sprinkle with the reserved lemon zest. Garnish each muffin with a tiny mint leaf or lemon balm if available.

Recipe adapted from ciaoflorentina.com

Our smoked gouda risotto recipe is a potluck favorite. Easy, healthy, filling and such a nice side to just about anything. Our smoked gouda gives it just the right savory touch. 

Ingredients

Risotto

• 2 cups water
• 4 cups chicken or vegetable stock
• 1 T butter
• 1/3 c chopped shallots
• 2 c Arborio rice
• 1⁄2 cup dry white wine
• 1⁄2 tsp salt
• 1 1⁄2 cups shredded Crooked Face Creamery smoked gouda
• 5 cups chopped fresh spinach

Mushrooms

• 8 cups sliced assorted mushrooms
• 1/3 cup chopped shallots
• 1⁄4 cup dry white wine
• Thyme, rosemary, garlic, S&P to taste

Directions

Risotto

1. Melt the butter in a large saucepan.
2. Add shallots, cook 2 minutes
3. Add the rice, cook 2 minutes, stirring constantly.
4. Stir in the wine, cook 30 seconds or until the liquid is nearly absorbed, stirring constantly.
5. Add the stock and water combined, 1⁄2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
6. Stir in the smoked CFC gouda and cook until just melted.
7. Stir in the spinach until just wilted.

Mushrooms

1. Heat the olive oil in another pan.
2. Add mushrooms and sauté until they begin to brown
3. Add shallots, herbs, garlic, wine and sauté until wine is absorbed.
4. Mix mushrooms in with risotto.

This spinach ricotta recipe did recommend 12 ounces of low fat ricotta, but we crossed that off and used our whole milk Ricotta, turning this quiche into something memorable. You can't go wrong with the plain whole milk ricotta if you're using spinach and kale but the roasted red pepper Ricotta is also a fun twist! 

Ingredients

• 1 cup sliced onions
• 12 ounces coarsely chopped greens, like spinach or kale
• 6 large eggs
• 1/2 teaspoon kosher salt
• 1 cup freshly grated Parmesan cheese, divided
• 12 ounces whole milk Crooked Face Creamery ricotta cheese (about 1 3/4 cups)
• 1 tablespoon olive oil
• Pie crust or puff pastry (optional)

Directions

1. Partially pre-bake the pie crust according to direction, if using a crust.
2. Heat olive oil in large skillet or Dutch oven. Add onions and saute until golden, about 4 minutes Add greens; saute until wilted, tender & dry (~ 15 min.) Allow onions/greens mixture to cool.
3. Beat eggs and salt to blend in large bowl. Whisk in 3/4 cup Parmesan, then greens. Stir in ricotta, leaving some clumps.
4. Pour in egg mixture into pie crust--or into a ceramic pie plate if not using a crust--spreading evenly. Sprinkle remaining 1/4 cup Parmesan over eggs.
5. Bake until pie is set, about 20-30 minutes, covering crusts if browning too quickly. Let cool 10 minutes. Slice into wedges and serve.

Torta Rustica Vegetarian is seriously the most comfortable of comfort foods. We recommend the garlic rosemary Ricotta with this recipe, or even just going with the plain Ricotta as the sun dried tomatoes and parsley herb this dish up just fine. 

Ingredients

Crust

• 2 1⁄4 cups flour
• 3⁄4 cups cornmeal
• 1⁄2 tsp salt
• 3⁄4 cup butter, diced
• 2 eggs
• 4T cold water

Filling

• 1 1⁄2 cups Crooked Face Creamery herbed pressed ricotta
• 1 cup grated Parmesan
• 1⁄4 cup parsley
• Other herbs as desires - oregano and/or fresh basil
• 2 cups mozzarella cheese
• 1 package spinach (10 oz)
• Small jar sun dried tomatoes, oil removed
• 2 eggs

Directions

Crust

1. Mix flour, cornmeal, and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
2. Beat 2 eggs with 3T cold water, stir into flour mixture until dough holds together. Add more water if needed. Divide dough into 1/3 and 2/3.
3. Wrap each with plastic wrap and refrigerate at least 30 minutes.
4. In another bowl, combine CFC ricotta, parmesan, 1 egg, parsley, other herbs like basil and/or oregano until well blended.
5. Have an 8-9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim. 
6. Scatter half of the mozzarella over the bottom of the crust. Then spread with CFC ricotta cheese mixture then sprinkle with spinach. 
7. Press down gently to pack layers. Add sun dried tomatoes in a single layer and top with the remaining mozzarella. Press down again. 
8. Roll out remaining dough to 8 or 9 inches. Place over filling to cover. Moisten edges, and seal crusts together. Crimp edges. Crust should not extend above pan rim. Beat remaining egg, and brush over crust. Cut several small vents in top of crust for steam to escape. 
9. Bake at 375 degrees F for 1 hour, or wait until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack for 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges.
10. Serve at room temperature and enjoy! 

Once you have stuff shells with Crooked Face Creamery Ricotta, you'll be hard pressed to find another Ricotta to match the creaminess, texture and full body flavor that CFC ricotta adds to this simple recipe. We recommend our pesto or plain Ricotta but if you want to take a walk on the wild side, try our Applewood Smoked. 

Ingredients:

• 18 jumbo pasta shells
• 1 x 16-ounce container Crooked Face Creamery ricotta
• 2 large eggs
• 1 cup grated Parmesan cheese
• 2 cups grated mozzarella cheese
• 1/4 cup parsley, finely chopped
• 1 26-ounce jar good tomato sauce

Directions: 

1. Preheat oven to 350 degrees.
2. Bring a large pot of generously salted water to boil over high heat. Add pasta shells and cook for about 10 minutes, or until al dente. 
3. While the pasta is cooking, mix together ricotta, eggs, parmesan, mozzarella and parsley in a large bowl. 
4. Drain shells and run under cold water to stop the cooking process. 
5. Spoon about 3 tablespoons of the ricotta mixture into each cooked shell and arrange on a baking sheet.
6. Pour 1 cup of pasta sauce into a 9 x 12 casserole dish and spread so that it covers the bottom of the dish. Transfer stuffed shells to the casserole dish, arranging them side-by-side, and pour the remaining sauce on top of the shells.  
7. Bake uncovered for 30 minutes or until bubbly. 

Our Applewood Smoked Ricotta lasagna recipe is one to write home about, especially if you use our ground beef as well as our Whole Milk Ricotta. It's my mom's go to for big family dinners because she can get the key ingredients right from us! Enjoy with the ones you love, it's comfort food at it's finest.

Ingredients

• 1 lb ground beef (at least 90/10) - all our own ground beef is 90/10 from Rowbottom Farm sold at Crooked Face Creamery retail location 
• 3 cups marinara sauce (or 1 (28 oz) jar)
• 1 (16 oz) package lasagna noodles
• 3 cups UpNorth Applewood Smoked Ricotta cheese from Crooked Face Creamery
• 1 cup cottage cheese
• 2 cups Mozzarella cheese, shredded (reserve 1/2 cup)
• 1/4 cup Parmesan cheese, grated
• 1 Tbsp fresh parsley, chopped
• 1 tsp kosher salt
• 1/4 tsp black pepper
• 2 eggs

Directions

1. Brown beef in large saucepan over medium-high heat; drain the rendered fat. Add sauce and simmer 10 minutes.
2. Meanwhile, cook lasagna according to package instructions. Separate lasagna and lay out on wax paper or aluminum foil to keep pieces from sticking together as they cool.
3. Combine cheeses (reserving 1/2 cup mozzarella for topping), eggs, parsley, salt and pepper for filling.
4. Pour about 1/2 cup meat sauce in bottom of (13×9) pan. Arrange 3 pieces of lasagna lengthwise over sauce, overlapping edges. Spread 1/3 of cheese filling over lasagna and cover with about 1 cup of meat sauce.
5. Repeat layers of lasagna, cheese and meat twice. Top with layer of lasagna, cheese and meat sauce; top with reserved mozzarella and additional parmesan, if desired.
6. Cover with aluminum foil; bake at 350 degrees for 45 minutes or until hot and bubbly. Remove foil; bake about 10 minutes longer of until lightly browned. Allow to stand 10 minutes before cutting for easier handling.

My mom never follows a recipe, so this was tough to pull together. She made this incredible salad for a family gathering and it received rave reviews. We recommend the plain Ricotta with this recipe, as the vinaigrette adds so much flavor that the Ricotta can soak up. Enjoy!

For the Vinaigrette

• 1/2 cup extra virgin olive oil
• 1 tablespoon grapeseed oil
• 1/2 teaspoon finely grated lemon zest
• 3 tablespoons fresh lemon juice
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon granulated sugar
• Sea salt
• Freshly ground black pepper

For the Salad

• 2 peaches, very thinly sliced
• 2 tomatoes, very thinly sliced
• 2 avocados, very thinly sliced
• 1/3 cup Crooked Face Creamery whole milk ricotta 
• 20 basil leaves, cut into chiffonade

Directions

1. In a glass jar with a lid or in a small mixing bowl, combine the oils, lemon zest, lemon juice, mustard, sugar, 1 / 8 teaspoon of salt, and a pinch of pepper.
2. Shake the jar vigorously, or whisk to emulsify.
3. Divide the sliced peaches, tomatoes, and avocados among 4 plates, add the crumbled ricotta salata, the basil, and drizzle with the lemon vinaigrette.
4. Sprinkle on a pinch of salt and pepper to taste.

This is my favorite recipe on this page, folks. A good friend of mine made it for me just after I had my daughter, and I have such a fond memory of that dinner together. The ultimate food for the soul, can be the main entree or a side, whatever you chose. If you can get your hands on our garlic rosemary Ricotta, we recommend it. 

Ingredients

• 1 pound Crooked Face Creamery whole-milk or garlic rosemary ricotta
• 1 egg
• 1/4 cup Parmesan cheese, grated
• ½ tsp salt
• ½ tsp pepper
• 1½ cups all purpose flour, plus more for rolling
• ½ stick unsalted butter - I recommend Casco Bay Butter also sold at our retail shop
• Sage, 8-10 leaves

Directions

1. Stir together the ricotta, eggs, and Parmesan cheese. Add flour, stirring carefully to form a soft, wet dough.
2. Gently shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes. Be careful not to press too hard as the dough is quite delicate. Cut the dough crosswise into 1-inch pieces with sharp knife and place on a lightly floured parchment-lined baking sheet until ready to cook.
3. Put a large pot of water on over medium-high heat with a dash of salt. Once water has come to a boil, cook gnocchi, adding a few at a time to pot and stirring occasionally, until cooked through, 3 to 4 minutes per batch. At this point, gnocchi should float to the top of the water. Lift out with a slotted spoon and drain in colander.
4. Meanwhile, cook butter with in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes. About 2 minutes in, add sage leaves to the butter and fry until crisp, about 45 seconds.
5. Serve gnocchi with brown butter drizzle and sage garnish. 

My personal favorite herbed Ricotta for this new twist on an old favorite is our basil pesto ricotta. The garlic and basil heighten the whole experience, especially melted within a fresh local sourdough. 

Ingredients

• Your favorite bread, sliced
• Butter or olive oil
• Crooked Face Creamery pressed herbed ricotta
• Optional: Tomatoes, Pear, Peach, etc.

Directions

The point of this recipe is to let you know that Crooked Face Creamery pressed ricotta is delicious in grilled cheese sandwiches and that the cheese holds up well to the heat of the process.

The sandwich is delicious with only the cheese, but you can add a favorite ingredient, such as one or more that are listed above.

A new twist on an old favorite!!!