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  • All Year
  • 4 hours
  • Serves 6

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Recipe Products

Fig Balsamic Vinegar

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Blood Orange Olive Oil

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Hawaiian Alaea Red Sea Salt

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Fresh Ricotta Cheese with Figs and Fig Glaze

Fresh Ricotta Cheese with Figs and Fig Glaze

Ingredients

  • 2 QT whole milk
  • 1 C heavy cream
  • 3 T white wine vinegar
  • ½ t SOOC Sicilian Sea Salt
  • 1 container fresh figs, cut in half
  • 1 C SOOC Fig Balsamic Vinegar
  • 1 T SOOC Blood Orange Fused Olive Oil
  • SOOC Hawaiian Alaea Red Sea Salt, to taste

Directions

  • 1. In a medium pot, heat the milk & cream until the surface becomes foamy & steamy, but not boiling (reads 185°F on an instant thermometer). Remove from heat, add white wine vinegar & stir gently for 30 seconds; the mixture will curdle quickly. Add Sicilian Sea Salt & stir for another 30 seconds.
  • 2. Cover the pot with a clean towel & let stand at room temperature for 2 hours. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth & close with a rubber band. Let stand for 30 minutes, gently pressing & squeezing the cheesecloth occasionally to drain off the whey. Transfer to a bowl & cover (can be refrigerated for up to 4 days).
  • 3. Pour the Fig Balsamic Vinegar into a saucepan over medium heat. Bring to a boil then lower to a simmer until the sauce is reduced by half.
  • 4. Place 2 fig halves onto a plate & top with a teaspoon of the ricotta. Drizzle with the balsamic glaze & Blood Orange Olive Oil. Finish with the Hawaiian Alaea Red Sea Salt.

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Fresh Ricotta Cheese with Figs and Fig Glaze

  • All Year
  • 4 hours
  • Serves 6

Fresh Ricotta Cheese with Figs and Fig Glaze

Ingredients

  • 2 QT whole milk
  • 1 C heavy cream
  • 3 T white wine vinegar
  • ½ t SOOC Sicilian Sea Salt
  • 1 container fresh figs, cut in half
  • 1 C SOOC Fig Balsamic Vinegar
  • 1 T SOOC Blood Orange Fused Olive Oil
  • SOOC Hawaiian Alaea Red Sea Salt, to taste

Directions

  • 1. In a medium pot, heat the milk & cream until the surface becomes foamy & steamy, but not boiling (reads 185°F on an instant thermometer). Remove from heat, add white wine vinegar & stir gently for 30 seconds; the mixture will curdle quickly. Add Sicilian Sea Salt & stir for another 30 seconds.
  • 2. Cover the pot with a clean towel & let stand at room temperature for 2 hours. Line a large colander with several layers of cheesecloth, allowing several inches of overhang. Set the colander in a large bowl. Using a slotted spoon, transfer the curds to the colander. Carefully gather the corners of the cheesecloth & close with a rubber band. Let stand for 30 minutes, gently pressing & squeezing the cheesecloth occasionally to drain off the whey. Transfer to a bowl & cover (can be refrigerated for up to 4 days).
  • 3. Pour the Fig Balsamic Vinegar into a saucepan over medium heat. Bring to a boil then lower to a simmer until the sauce is reduced by half.
  • 4. Place 2 fig halves onto a plate & top with a teaspoon of the ricotta. Drizzle with the balsamic glaze & Blood Orange Olive Oil. Finish with the Hawaiian Alaea Red Sea Salt.