sundaysuppers

The Hunger :: Radish + Black Sea Salt Butter and House Made Ricotta

Monday, July 12, 2010 Recipes  Sunday Suppers  

The Amuse from our dinner was so delicious, and so lovely to look at as well. Camille made a gorgeous black sea salt butter, and served it alongside french radishes. She also created homemade ricotta with cumin & red peppercorn. The result was a perfectly decadent but summery starter. We served both with a lovely french bread, family style. Click on the recipe card below for both recipes. Bon Appétit !

Photography by Karen Mordechai
Recipes Courtesy of Camille Becerra

recipe card
15 comments 
  • Tweets that mention The Hunger :: Radish + Black Sea Salt Butter and House Made Ricotta « sundaysuppers -- Topsy.com writes:

    [...] This post was mentioned on Twitter by ABCD Design. ABCD Design said: RT @sundaysuppers: New Post: Radish + Black Sea Salt Butter and House Made Ricotta with cumin and red peppercorn http://sunday-suppers.com/?p=2636 [...]

  • monica writes:

    I can’t wait to try these recipes. The photography is absolutely beautiful, I just want to dive right in!

  • Lorraine writes:

    I’ve stumbled across your blog via Snippet and Ink and have to say your recipes are totally inspiring, I love to cook and will definitely be trying out some of these. Thanks so much!

  • shellie writes:

    what is butter muslin…what if i cant find it…can i use cheesecloth?

  • Camille Becerra writes:

    butter muslin is a type cheesecloth with a finer weave… if using cheesecloth be sure the weave isn’t so wide that you loose a lot of the essential curd.

    thanks,
    camille

  • a tasteful garden writes:

    lovely post. i’ve been wanting to try my hand at homemade ricotta for some time. thanks for the recipe!

  • Ljonja writes:

    I want to quote your post in my blog. It can?
    And you et an account on Twitter?

  • shellie writes:

    thanks!

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    [...] The Hunger :: Radish + Black Sea Salt Butter and House Made Ricotta « sundaysuppers [...]

  • seymura writes:

    it was very interesting to read.
    I want to quote your post in my blog. It can?
    And you et an account on Twitter?

  • amelia writes:

    love the black sea salt on the home-made ricotta!
    Amelia from http://www.ztastylife.com/

  • Lorraine writes:

    made this at the weekend all I can say is I’m never going to purchase store ricotta again – totally different texture and flavour. THANK YOU.

  • Enila writes:

    OMG, your blog is amazing, i hadn’t ever seen yet your new design ( shame on me !!!!) BRAVO !

  • The Dog's Breakfast - home-made ricotta writes:

    [...] didn’t work out? We’ve been curious about home-made Ricotta since tasting some a year ago at a Sunday Suppers event, and being told how simple and quick it is to make. After looking at a few recipes, we tried [...]

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Recipe :: Black Sea Salt Butter
2 sticks of butter
Zest of 1 lemon[SundaySuppers_hunger_007]
1 tbl black Hawaiian sea salt

Using room temp butter mix in the lemon zest. Spread a sheet of clear wrap about 2 feet wide, place the mixture on it lengthwise. Make a canal within and sprinkle the sea salt. Work quickly otherwise the charcoal from the salt will begin to smear. Pull plastic over to fold and roll to form. Puncture a few holes to release air bubbles. Twist the ends. Chill.

Recipe :: House Made Ricotta with cumin & red peppercorn
1 gallon good quality fresh whole milk
1 cup heavy cream
2 tsp tsp citric acid
1 tsp sea salt

1. Put all ingredients in a non-reactive pot.
2. Heat to 195 degrees. Stir often to avoid scorching.
3. When curds and whey separate turn heat off and let set for 5 minutes.
4. Line a colander with butter muslin. Ladle the curds gently into cloth.
5. Tie the cloth into a bag and hang to drain for ½ hour or more depending on the desired consistency.
6. Upon serving drizzle with primo olive oil, freshly crushed red peppercorn and cumin.

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