❄️It’s beginning to look a lot like…🍷Mastronardi Pinot Noir this stay safe @home holiday season🎄
A medium bodied Pinot Noir that is elegant and fruit forward, this vintage offers a noticeable cherry and red berry flavours with just a touch of spice and oak. This wine is a delightful addition to meals of meaty lasagna, mushroom risotto and veal dishes.
Apple Ricotta Dip
- 1 cup 35% cream
- 8 cup whole milk
- ½ tsp salt and cracked pepper each to taste
- 2 tbsp white vinegar
- 2 tbsp lemon juice fresh (squeezed)
- 2 whole apples or pears, sliced very thin
- 1 tsp olive oil we used Dressed by an olive butter
- 2 tbsp raw honey
- Bring cream and milk to an "almost boil" over med/low heat stirring often so it doesn't burn. You can use goat milk in lieu of whole milk but you still need the cream.
- Once it comes to an almost boil, turn to low heat and add white vinegar and lemon juice. This will curdle the milk.
- Keep on heat for another 2 mins and then remove from heat source and let sit off the heat source for 15 mins.
- Strain either with a slotted spoon (leftover mixture/watery substance is called whey and can but used for pastas or tossed). Add the curds to a tightly meshed colander or use cheese cloth to line the bigger hole style colander. The curds need to sit anywhere from 5-20 minutes … draining. 5 mins is sufficient for creamier spread
- Fry apple or pears, sliced very thin, in butter oil until brown and soft. Add cracked pepper to the pan.
- Line a pie dish with the cooked pear/apple and add more cracked pepper and drizzle with honey.
- Add the ricotta in the middle. Add sea salt to the ricotta stirring carefully to taste.