Thursday, February 3, 2011

A dare to Super Bowl manly men: Lavender Ricotta Cheese



I know the Super Bowl is coming up and only a man 200% secure in his masculinity (ready for this stereotype to be disproved!) would even consider serving lavender ricotta cheese at a testosterone overflowing sausage fest Super Bowl party, but I am ready to be surprised. Also, I know the above doesn't look like full on lavender ricotta cheese, but I couldn't wait for another round of a food blogger photo shoot to post for this recipe, because, well, I'm itching to get this out before you make the mistake of buying low grade dip and Doritos for the big day. Maybe it's just a dream hearing something to the tune of,


"Throw me a Coors Light man, oh, and can you pass the lavender ricotta cheese?"


Maybe in Portland?


Regardless, lavender cheese is so versatile and so, hot right now (in my world which is spent half the time in front of a computer, at least). I used my go-to dried culinary lavender from Sundance Lavender Farm in this cheese which makes for a simple appetizer or even a way great to fill omelettes, crepes or ravioli (something I would like to do!). 




You can make your own cheese or use a high quality store bought ricotta to make this. I piped the cheese onto some herb salad mix with blueberries for an Oregonian style salad for my Brews and Bites pairing I held last week. This cheese was hands down my favorite part of the entire menu. 


Lavender Ricotta Cheese


2 cups or 16 ounces ricotta cheese (recipe here if you want to DIY)
1/2 garlic clove, minced
1 teaspoon dried lavender
1/2 teaspoon fleur de sel


In a food processor (or by hand), blend all ingredients. Chill, allowing the flavors to blend for at least a day before serving. 

15 comments:

My Little Expat Kitchen said...

I have never tried lavender cheese before. Sounds interesting. I wonder how it tastes actually, I'm going to try it!
Magda

Heather said...

I love cooking with lavender. I made some lavendercello last summer that was pretty divine, and added some to a batch of Meyer lemon marmalade I made recently. Wonderful stuff.

JustinM said...

Sure, I would try it if it were there... but I've already got something else planned for the game. You'll see.

Peter G @ Souvlaki For The Soul said...

Looks interesting Anna...not sure how many "manly" men would go for this though...LOL! Love the salad with the blueberries too!

elra said...

Ohhhh, the sounding alone has made me drool !

Anna A. said...

Magda - I hope you do! (And I hope you like it).

Heather - You had me a lavendercello...

JustinM - I will be on the lookout. High expectations ;-)

Peter - Haha, I know, but they would secretly love it i bet!

Elra - Thanks. I am drooling now also!

Ivy said...

I've bought some lavender and never used it so I don't know the flavour. I'll have to try it with anthotyro.

Mary said...

I've used lavender in cheesecake squares this past summer and while it was not your intent, I came back to your post a second time because it dawned on me that your lavender ricotta would make a terrific Italian-style cheese cake. I hope you enjoy the game and have a great weekend. Blessings...Mary

tasteofbeirut said...

Haha! You are right! Well, not being a man, I can clamour for more of that delicate lavender cheese please! Great idea, by the way.

Anna A. said...

Ivy - it would go excellent with anthoyro! Wish I had some of that cheese with me.

Mary - I am loving your idea about the lavender ricotta cheesecake. Can I come over when you make this? ;-)

Taste of Beirut - I can clamour to the lavender cheese! Holler!

Kung Food Panda said...

Lavender sounds good to me!

Anna A. said...

Danny - Plus 5 for the Panda!

Helen said...

mmm, lavender ricotta cheese sounds too good to be true! I'm sold! I'd probably pipe the cheese right into my mouth, and forget the crostinis or the salad LOL!

emiglia said...

Thanks for stopping by my blog!

What else would you use the lavender ricotta on, aside from salad? I'm very curious... it looks incredible!

Anna A. said...

Helen - You are a animal! Haha I would do the same, especially since my jaw is still sore and couldn't face the powerful crunch of a crostini. Yow!

Emiglia - It would be great on crackers, bruschetta, even some fancy raviolis or a little on an omlette? Daring?