Mustard (Fruit Mustard’s/Mostarda)
Buratta is a fresh Italian cheese made from mozzarella and fresh cream. The curds are softened in a hot whey solution, stretched like typical mozzarella, then a pouch is formed and filled with mozzarella scrap and fresh cream, then sealed at the top. It is a typically found in southern Italy, considered an artisan style cheese, and when cut open a rich buttery cream is released. The cheese is very volatile and does not last long at all, I have found it very hard to get the product on the west coast unless I am in California. The cheese is best consumed with in 24 hours of being made and is considered past its prime after 48 hours. This cheese goes great with risotto, fresh tomatoes and olive oil, or on olive oil toasted bread, aged balsamic, and sea salt.
We recently had two very cold frosts out at Black Butte Ranch, which seems a little early, we lost our tomatoes but I was able to pick a bunch of squash and I picked all of the blossoms for stuffing. Squash blossoms have great flavor and are very easy to deal with, they can be stuffed, tempura fried, or my staffs favorite, folded in a cheese quesadilla. My favorite preparation is stuffed then tempura fried, a light tempura batter is key so you don’t mask any of the flavors, which can be very light. For this recipe, I stuffed it with two types of cheeses and some strong spices to help the filling stand out, as well as some cocoa nibs to balance and add crunch to the filling.
Squash Blossom Stuffing
Yields approximately 12 stuffed blossoms
1/8t Mushroom Powder
1/8t Fennel Pollen
1ea Egg yolk
2t Orange Zest
1.5t Cocoa Nibs
1/2C Garbanzo Bean Flour
AN Soda Water
Garbanzo Bean Tempura
I used them as a garnish on our pork chop dish.
Since the day I first made ricotta, I vowed never to buy it in the store again. I have recently discovered that my specialty foods vendor carries a much better ricotta than most of the other ricotta on the market but I still like to make it myself, and let me tell you, it’s easy!
1/2 gallon Whole milk
1/2 quart Buttermilk
1 tsp Salt
Stainless steel pot
•Combine whole milk and buttermilk in a stainless steel pot.
•Heat on low-med until the mixture registers 175° F.
•While this is heating, remember to use a rubber spatula to scrap the bottom of the pot, I usually just make one stroke through each time I stir.
•Cheesecloth usually comes folded, you will need to un-fold it and cut it double the size that’s needed, I usually cut a rectangle 10″x20″, fold it in half so it’s 10″x10″. Place it in the colander.
•Once the milk has reached 100°F do not stir. Once it gets to 170 it should pull away from the sides of the pot; if not, let it cook another few minutes. The whey should be yellowish and beginning to clarify. At this point turn it off and let it sit off the heat for one hour.
•Using a ladle, scoop the curds into the cheesecloth, half way through, sprinkle half the salt on the curds then continue to ladle the remaining curds. Pour remaining curds and whey out of the pot and into the cheesecloth, then sprinkle with the remaining salt.
•Bring the corners of the cheesecloth together and tie them together with twine. Tie the other end to a large spoon or dowel and hang over a bucket to store in the refrigerator. Hang for 2-3 hours, then remove the cheese from the cheesecloth and place it into a bowl. Wrap well and cool overnight. The longer it hangs, the stiffer the cheese will get.
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