We're thrilled to announce that our next release, Volume 16, features everyone's favorite summer fruit, Peaches! Authored by Beth Lipton, the issue celebrates the summer fruit in brilliant ways, from a peach Bloody Mary riff to an entirely new take on peach pie. Click here to pre-order the edition.
In advance of the publication, we're excited to share this bonus recipe that we couldn't fit into the final pages of the book. Seasoned peaches paired with ricotta cheese make the ultimate warm-weather snack; try it out for your next summer picnic or dinner party.
Make the ricotta: Place a fine-mesh sieve over a large, deep bowl. Line the sieve with a double layer of lightly moistened cheesecloth (leave some overhang on all sides). In a saucepan, stir together the milk, cream and salt. Bring to a full boil over medium-high heat, stirring occasionally. Remove the mixture from the heat, stir in the lemon juice and let stand for 1 to 2 minutes, until the milk mixture separates (the more solid bits are the curds, the liquid is the whey).
Slowly pour the mixture into the sieve, taking care to make sure it doesn't overflow. Let stand at room temperature for 25 to 30 minutes, until the whey has drained off and you're left with a thick, soft cheese. You may need to pour out the whey occasionally to keep it from touching the bottom of the sieve. (You can discard the whey or place it in a container, cover and refrigerate and use it in smoothies and sauces.) The longer you drain the ricotta, the firmer it will be. Transfer the ricotta to a bowl, scraping off as much from the cheesecloth as possible, and cover.
Make the peaches: Add 1 tablespoon of oil to a medium skillet over medium heat. Add the peaches, salt and 2 teaspoons of honey and cook, stirring, until the peaches are beginning to soften, about 3 minutes. Stir in ¼ cup of water and let the mixture reduce until you're left with about 1 tablespoon of syrupy liquid, about 1 to 2 minutes. Transfer to a bowl.
You can cover and refrigerate the ricotta and peaches separately to serve cold, or serve them right away. To serve, place the ricotta in a serving bowl and top with the peaches and their liquid. Drizzle the remaining teaspoon of oil and honey over the top and sprinkle with thyme. Sprinkle lightly with sea salt flakes and black pepper, if desired. Serve with crackers or toasted baguette slices.
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