Plenty Sweet Life

Grandma's Recipes One By One!

Lingonberry Ricotta Toasts

on November 1, 2019

I’m celebrating my Scandinavian heritage today, sharing an incredibly easy and delicious recipe for Lingonberry Ricotta Toasts. In August I tried to make homemade ricotta for the first time, and wrote a post for Homemade Ricotta on Toasts with Tomatoes. It was so easy and so tasty, I just knew I would make it again, and I came up with a totally different idea for when I do. For the Thanksgiving/Christmas/holiday season (and beyond) I think you should make this snack or appetizer. If you’ve never tried lingonberries, they taste a lot like cranberries – with a Scandinavian twist. It might seem so strange to make the Italian ricotta and pair it with the Scandinavian lingonberries, but it really isn’t. If you’ve ever tasted the Scandinavian dish called Ost Kaka, you know what I’m talkin’ about. It’s made a bit like ricotta, only there are eggs and sugar in it. Someday I will try and make Grandma’s recipe for Ost Kaka the real way, with rennet tablets dissolved in milk to make the curdled cheese needed to make it, but until then, you can read how I make Ost Kaka – the Easy Kind, which uses cottage cheese instead of having to make the cheese from scratch. As I said in August when I made the first batch of ricotta, I used beautiful, unbleached cheesecloth by Cheesecloth.com to make it. I love it so much – no bleachy smell, and you can use it for so many things in the kitchen.

Here is the recipe as I made it:

Lingonberry Ricotta Toasts

Set over a large bowl:

a sieve lined with a double layer of dampened cheesecloth (if you don’t dampen the cheesecloth, it may spill out over the top of the sieve instead of draining properly – I also gave the cloth a good shake to get any bits of thread out of it)

Pour into a large stainless steel pot:

4 cups whole milk
2 cups heavy cream

Stir in:

1 teaspoon kosher salt

Bring to a full boil, stirring occasionally.

Turn off the heat and add:

3 Tablespoons white wine vinegar or lemon juice (I used white wine vinegar)

Allow to stand one minute (I did give it a little stir), until the vinegar causes it to curdle and separate.
Pour the mixture into the cheesecloth lined sieve, and allow to drain about 20 minutes (the longer your let it drain, the firmer the ricotta will be).
Discard the liquid that collects in the bottom of the bowl.
Transfer ricotta from the sieve to another bowl.
Discard remaining liquid and cheesecloth.
Use immediately (if you like it nice and warm) or refrigerate for up to 4 days.

I’m going to use the same photos and instruction for making the ricotta that I used when I first made it in August. This is just one more way to use that delicious and amazing homemade ricotta cheese.

Here is the beautiful, unbleached cheesecloth that I got from Cheesecloth.com. Love it!

Line a sieve with the dampened cheesecloth and put the sieve over a bowl.

Here are the ridiculously simple ingredients. It never ceases to amaze me how the simplest ingredients can make something so delicious. Amazing.

After you’re done heating the ingredients, pour the mixture into the cheesecloth lined sieve. I used two because I didn’t know if it would all fit into one – turns out it wouldn’t have all fit into one sieve.

After draining 20 minutes – this is how the amazing, creamy cheese comes out!

I toasted slices of baguette (drizzle with olive oil if you want) in the oven at 350 degrees for 8-10 minutes, or until they’re as toasted as you like them. You can also use any kind of crackers you want – even graham crackers would be nice.

All I did was spread some ricotta on the toasts, put a dollop of lingonberry jam on top of that, and sprinkle toasted, sliced almonds over all. Another option would be to stir the jam and sliced almonds right into the ricotta – maybe use it as a dip!

Lingonberry jam is just the best. Our family uses it all the time, especially during the holidays. It’s so festive and delicious, with an almost cranberry taste and tang. The jam goes so well with the creaminess of the ricotta, and I know you’re going to love it. This would make a perfect appetizer for your Thanksgiving celebration, your Christmas celebration, or any holiday celebration you have coming up. Maybe even New Year’s Eve! Try making your own ricotta – even though the holidays are coming up and everyone is so busy, this is easy to make, and is a very special treat for the very special people you’ll be entertaining. It’s a snap to make with the help of the beautiful cheesecloth from Cheesecloth.com, so there’s really no excuse to NOT make these tangy, tasty, tremendously delicious Lingonberry Ricotta Toasts!

 


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