A ‘Gourmande’ is a person who has a steep inclination towards gourmet food and can speak with eloquence and savvy concerning fine food and its accoutraments, in other foods a food snob or a foodie.
Christmas very usually brings that side out in me. For those who know me more than casually, it’s known that I love food, more than just eating it but I really like food! One in a line of varied career desires before settling on missionary was a professional chef. I did come somewhat close to entering a culinary arts school…
It’s still a hobby of mine and Christmas usually brings an abundance of opportunities to try new things. This year was no exception, and carrying on a Potter family tradition of an Italian colored Christmas Eve meal, I made something very simple, baked Ziti, but the catch of making that here is the cheese. While you can get part skim mozzerella, ricotta is another difficultly answered question. So this year, not willing to let tradition pass by, I tried out a recipe for homemade ricotta.
32oz of whole milk
½ cup heavy or whipping cream
pinch of salt
2 tbps fresh lemon juice or 3tbps lemon juice from concentrate
Basically, you bring the dairy ingr. and the salt to a rolling boil (being careful to not scald it) and then at the boiling point add the juice and turn down the heat to a simmer, stirring until the mixture curdles to a fine curd.
Pour the mixture into a collander lined with a piece of cotton t-shirt over a pot so that liquid drains off and you have left a nice perfect flavored ricotta.
You do have to be persistant in stirring it and if you’re really a gourmande you’ll have a large sieve and fine cheese-cloth instead of a colander and ripped t-shirt but one must make do.
So, with that, I sip my french pressed coffee (thanks to my wife) and eat some lovely white Lindt choclate…
How was your Christmas culinarally?