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Featured Cookbook
Book Description The popularity of restaurant cheese platters, offered after the main course and before dessert, leads many of us to consider a similar home presentation. But how to go about it? Part guide, part recipe book, Janet Fletcher's The Cheese Course offers a deft introduction to choosing and presenting cheese for mealtime enjoyment. The book doesn't pretend to be comprehensive Authors: Janet Fletcher Date: July 2000 ISBN: 0811825418 Publisher: Chronicle Books Hardcover |
Fresh Sheep's Milk Ricotta with
Peaches and Pistachio-Currant Biscotti Recipe from: The Cheese Course by Janet Fletcher Cookbook Heaven at Recipelink.com
At a summer picnic or lunch al fresco, serve fresh ricotta for dessert with the best farmers' market fruit and some small, crunchy biscotti. Sheep's-milk ricotta has a more compelling flavor, but cow's-milk ricotta will do. If you can't find dead-ripe peaches, substitute berries, apricots, cherries, or, later in the season, figs, apples, or pears. Serve the dessert with a knife and fork so that diners can spread the ricotta on the fruit. A sweet white wine or a sparkling wine would make a nice accompaniment. Store leftover biscotti in an airtight container. Servings: 8 (makes 7 dozen biscotti)
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