Well hello again. I am writing to you after finally handing in the manuscript for my cookbook Modern Homestead (this past Sunday in fact.) After working on it for 18 months (including the proposal), it feels simultaneously exciting, liberating, and also a lingering sense of “so, now what?” As someone who loves a big project, I’m refocusing my attention back to this space. I’ve missed it sorely, as I’ve missed my virtual conversations with all of you. So consider this my re-entry to the digital fold after a lengthy sabbatical. And what better way to show up than with dessert in tow! This is as easy a sweet as they come, and is essentially just a mixture of ricotta, macsarpone, honey, and walnuts.
I did add a bit of orange and vanilla to the mix, as well as fresh cara cara oranges on top, because I love the combination of orange, cream, and vanilla. It’s a classic for a reason! This dish is actually heavily inspired by one I had a few years ago at a taverna in Croatia after a photography workshop I’d hosted there. It was made with a local farmer’s cheese, covered in honey, and topped with toasted walnuts. The equivalent of farmer’s cheese isn’t really readily available stateside (although I did find this recipe and it seems pretty doable), but I found that a combination of ricotta and mascarpone were a wonderful match for both flavor and texture. It takes less than 15 minutes from start to finish, and is profoundly refreshing in the summer heat. It is a bit decadent, what with all the ricotta and honey and everything, but in my experience the best things usually are. It just means it’s meant to be savored.
Also, big thanks to Errer surfaces for the lovely vinyl backdrop! I think this one is peach fuzz, I absolutely love the color. Very spring!
Ricotta with Honey, Toasted Walnuts, and Oranges
This light and creamy dessert combines cream ricotta and mascarpone with bright oranges, vanilla, toasted walnuts, and honey. It's easy and quick, perfect for those lazy hot summer nights when all you want is to lounge with a sweet treat.
Ingredients
- 4 ounces walnut pieces
- 8 ounces ricotta cheese
- 8 ounces mascarpone room temperature
- 6 tablespoons honey
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- finely grated zest of two oranges
- 2 cara cara oranges cut into eighths with the peel cut off
Instructions
-
Preheat the oven to 350 degrees Fahrenheit. Place the walnuts on a lipped baking sheet in an even layer and toast in the oven until fragrant and slightly warmer in color, about 6 to 9 minutes, stirring halfway through. Remove and set aside.
-
In a large bowl, fold together the ricotta, mascarpone, 2 tablespoons of the honey, milk, vanilla extract and orange zest until combined. Distribute the ricotta mixture between 4 small bowls, then sprinkle them with the toasted walnuts, drizzle the bowls with 1 tablespoon of honey each, and top with 4 slices of orange each. Serve immediately.
-
You can also make the ricotta filling ahead of time and keep in the refrigerator for up to 3 days before topping and serving.
