Homemade Ricotta with Caramelized Peaches or Sauteed Mushrooms

Recipe by Lucie Monk Carter

Method for Ricotta:

1. Line a large sieve with a layer of heavy-duty (fine-mesh) cheesecloth and place it over a large bowl.
2. 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.
3. 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.

Method for Caramelized Peaches:

1. In a medium bowl, toss together peaches, lemon juice, salt, and cinnamon; set aside.
2. Melt butter and sugar in a large skillet over medium-high heat. Add peach mixture and cook, stirring occasionally, until caramelized, about 5 minutes. If using bourbon or rum, add to skillet, and cook until reduced, about 1 minute.
3. Serve immediately over ice cream, if desired.

Method for Mushrooms:

1. Melt butter in a skillet over medium-high heat. Add mushrooms and sauté for 6 to 8 minutes, until caramelized.
2. Add white wine and allow to reduce for 30 seconds. Stir in garlic and thyme and cook for another minute, until fragrant.
3. Remove from heat and season with salt and pepper.

Note: The caramelized peaches and sautéed mushrooms will make terrific toppings for toasts spread with your homemade ricotta. Optional garnishes for mushroom toast: chives, parsley, microgreens, fresh herbs; and for peach toast: honey, crushed pecans.

Photo by Lucie Monk Carter

• crostini
• mushrooms
• peaches
• ricotta
• toasts