MACADAMIA NUT "RICOTTA"
Provided by Michelle Tam
Categories Food Processor Vegetarian Wheat/Gluten-Free Macadamia Nut Healthy Vegan Raw
Yield Makes 1 1/2 cups
Number Of Ingredients 4
Steps:
- DO THIS:
- In a food processor or a high powered blender, purée the ingredients together until smooth.
- If necessary, scrape down the sides with a spatula and/or add a bit more water. The resulting texture should resemble-you guessed it!-ricotta cheese.
- KA-POW!
- Amplify the color and flavor by mixing in 1/4 teaspoon of smoked paprika. Or add minced sundried tomatoes and fresh basil.
GRILLED FIGS WITH HONEY RICOTTA
Sprinkled with brown sugar, the figs are grilled for several minutes until they are tender and exploding with flavor and then paired with a dollop of creamy honey ricotta. Adapted from About.com.
Provided by Sharon123
Categories Cheese
Time 15m
Yield 4-5
Number Of Ingredients 7
Steps:
- Pre-heat the grill.
- Trim fig stems, if any, and cut figs in half length-ways.
- Lightly butter a shallow baking dish. Place the figs curved side down in the dish. Sprinkle each fig with a little brown sugar. Sprinkle nuts over figs, if using.
- Grill figs for about 3-4 minutes or until the sugar starts to bubble.
- Meanwhile, combine ricotta and honey in a bowl and stir until smooth and creamy.
- Remove figs from the oven and gently place on serving plates with a dollop of honey ricotta.
- Garnish with mint leaves and serve. Enjoy!
SAMBUCA POACHED FIGS WITH RICOTTA AND PINE NUTS
Categories Fruit Dessert Poach Quick & Easy Ricotta Fig Pine Nut Summer Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat oil in a small skillet over moderately high heat until hot but not smoking, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer to paper towels and season with salt.
- Simmer Sambuca with sugar in a saucepan (pan should be just large enough to hold figs upright), stirring until sugar is dissolved. Cut a very thin slice from bottom of each fig and stand figs in liquid in saucepan (figs will not be covered by liquid).
- Poach figs at a bare simmer, covered, 5 minutes. Cool slightly in liquid.
- Season ricotta with salt and pepper. Divide figs among 4 plates alongside mounds of ricotta and drizzle figs with some of poaching liquid, then sprinkle with pine nuts and serve.
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