Culture Magazine

C O O K I N G W I T H C H E E S E 202 3 culturecheesemag.com 57 BAKED RICOTTA PUDDINGS WITH PLUM COMPOTE Written by Molly Shuster Serve these refined little puddings at room temperature or chilled—they're lovely either way. Makes 4 puddings PUDDING: 1½ cups ricotta ½ cup heavy cream ½ cup sugar ½ lemon, zested and juiced 3 egg yolks 2 tablespoons all-purpose flour COMPOTE: 1 pound plums, pitted and sliced into wedges (about 5 plums) ¼ cup sugar PUDDING: Heat oven to 325°F. Bring a kettle of water to boil. Mix all ingredients in a medium bowl until well combined. Divide evenly among 4 1-cup ramekins. Place ramekins in a roasting pan and add hot water from the kettle until it comes about halfway up the sides of the ramekins. Place in the oven and bake just until set, 35 to 40 minutes. The puddings will still be slightly jiggly in the center. Remove ramekins from water bath and cool. COMPOTE: Meanwhile, place the plums and sugar in a medium saucepan over medium heat. Cook, stirring occasionally, until plums have released their juices and have thickened slightly, about 10 minutes. Set aside to cool. Serve puddings at room temperature or chilled (for at least 1 hour in the refrigerator) with compote on top. SMOKED CHEDDAR ICE CREAM Written by Cassy Vires This unique ice cream goes gangbusters with apple pie, but it's also delicious drizzled with a rich caramel sauce. You'll need an immersion blender and an ice cream maker for this recipe. Makes 1 pint 1½ cups half-and-half 3 large egg yolks ¼ cup granulated sugar ½ teaspoon kosher salt 3 ounces smoked cheddar, grated Set up an ice bath by placing a 2-quart bowl inside a larger bowl partially filled with ice and water. Set a strainer over smaller bowl. Warm half-and-half in a medium saucepan over low heat. Meanwhile, whisk together egg yolks, sugar, and salt in a separate bowl. Slowly pour warm half-and-half into egg mixture while continuously whisking. Scrape mixture back into saucepan. Increase heat to medium-low and cook, whisking frequently, until custard reaches 170°F. (If you don't have a thermometer, run your finger along the back of a coated spoon—if it leaves a clean line, custard is ready.) Remove custard from heat and add smoked cheddar. Let sit for 1 minute, then whisk to combine. Use an immersion blender to blend until completely smooth, about 30 seconds. Pour custard through strainer into bowl set in ice bath. Stir until cool, then cover and refrigerate to chill thoroughly, preferably overnight. Freeze ice cream base in an ice cream maker according to manufacturer's instructions. PORT-POACHED PEARS WITH STILTON Written by Jackie Botto The ruby port makes this a brilliantly vibrant dessert. Serves 4 2 cups ruby port ½ cup sugar 4 peeled pears (Bartlett or Bosc variety) 2 cinnamon sticks 6 whole cloves 2 tablespoons unsalted butter, softened ¹⁄ ³ cup golden raisins ¼ cup candied pecans, chopped 4 ounces Stilton, crumbled In a 4-quart saucepan, combine port, sugar, and 2 cups water. Cook and stir over medium-high heat, until sugar dissolves, about 3 minutes. Remove from heat. Cut pears in half, lengthwise. Spoon out core and seeds to make a shallow indentation in each half. Return port mixture to burner over medium-high heat, add pears, and bring to a boil. Add cinnamon and cloves. Reduce heat and simmer, covered, until a knife easily slides into middle of pears, about 30 minutes. Gently rotate pears during cooking to ensure port is evenly absorbed. Set aside to cool slightly. Melt butter in a saucepan. Remove from heat and add pecans and raisins. Remove pears from port and place 2 halves on each plate. Fill pear indentations with a heaping spoonful of nuts and raisins, and top with Stilton crumbles.

• Cover