This may be my favorite accompaniment in the book. It's wonderful on pretty much everything, especiallyBuckwheat Crepesor Whole-Grain Buttermilk Pancakes, or stirred into The Very Best Oatmeal. Ricotta is traditionally made from the whey that's left over from the cheese-making process, and it's often extremely mild. This recipe brightens the simple cheese with a combination of honey, vanilla, and lemon zest¿transforming it into a light morning topping that could rival any high-end yogurt or jam.
Ingredients
Makes about 2 cups
15 ounces / 425 g part-skim ricotta
2 tablespoons honey
1/4 teaspoon pure vanilla extract
1/4 teaspoon grated lemon zest
In a small bowl, use a whisk to whip all the ingredients together until light and creamy, 1 to 2 minutes. Store in an airtight container in the refrigerator for up to 5 days.
Reprinted with permission fromWhole-Grain Mornings: New Breakfast Recipes to Span the Seasonsby Megan Gordon. Copyright © 2013 by Megan Gordon; photographs copyright © 2013 by Clare Barboza. Published by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc.Megan Gordonis a food writer and recipe developer; she writes regularly for The Kitchn and on her own blog,A Sweet Spoonful. Her work has appeared in numerous national magazines, includingBetter Homes and Gardensand theEdiblepublications. Megan owns and runs a Seattle-based granola company, Marge, which is distributed nationally and has been recognized by theWall Street JournalandSunsetmagazine.
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