RECIPES

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

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!