Ricotta with Pickled Strawberries and Spring Onions
Source: Lev Delany, Chop Bar
This recipe was demonstrated for CUESA’s Market to Table program on May 28, 2017.
Makes about 2 cups ricotta and 2 quarts pickles
½ gallon whole milk (best quality available)
½ cup freshly squeezed lemon juice
1 quart red wine vinegar
1 quart water
1 lemon, halved
½ cup sugar
2 ounces kosher salt
4 to 6 tablespoons aromatic pickling spices (like allspice, star anise, and juniper berries)
1 pint strawberries, hulled
1 pint spring onions, whites only, quartered (or cut into 6 or 8 pieces through the root, depending on size)
To prepare the ricotta: Bring milk to a simmer in a non-reactive medium pot over medium-high heat. Reduce heat to low and add lemon juice. Continue heating until curds separate, about 5 minutes. Strain through a cheesecloth-lined mesh strainer over a bowl, and allow the ricotta to drain for at least 10 minutes. Ricotta will keep in an airtight container in the refrigerator for 5 to 7 days.
To prepare the pickles: Combine all ingredients for the pickle brine together in a medium pot. Boil for a few minutes on high heat Pack the strawberries and onions into 2 separate pint-sized canning jars. Divide the brine equally, pouring it over the jar of strawberries and the jar of onions. Cool the pickles down at room temperature. They are ready when cool and pickled after a day. Refrigerate once pickled. Pickles will keep for a month in the refrigerator.
Serve a dollop of ricotta along with a few berries and onions.