Cooking Classics: Sweet Pea-Ricotta Spread


Cooking Classics

The Technique

Sweet Pea-Ricotta Spread

An effortless spring appetizer that mimics the fresh green color from the outdoors brightens tables & palates flawlessly. Sweet Pea-Ricotta Spread can be blended quickly in the food processor & served with slices of Rustic Country Boule, assorted crudités or crostini toasts to begin festivities when hosting friends & family for beautiful gatherings. Fresh lemon juice & lemon zest brighten the appetizer by adding a bit of zing & balance. Learn how to juice them quickly to use in a variety of recipe applications for this nibble & others.

Cooking Classics. Sweet Pea-Ricotta Spread By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Brand How To Make Sweet Pea Ricotta Spread Cooking & Baking Techniques Pastry Chef Writer Food Stylist Tv Cooking Personality Digital Culinary Photo Journalist Editorial Director Modern Southern Parties Game Day Entertaining

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makes 2 cups

2 1/4 cups frozen sweet peas, thawed
1/2 cup ricotta cheese
1/4 cup packed fresh mint leaves
1 scallion, cut into 6 pieces
1/4 tsp lemon zest
1 1/2 Tbsp fresh lemon juice
1 tsp kosher salt
Freshly ground pepper
Rustic Country Boule
Assorted Crudités

Pulse the first seven ingredients in a food processor until smooth. Season with pepper to taste. Serve with Rustic Country Boule slices & assorted crudités.

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{testing notes}

How To Juice Fresh Lemons

Lemons can be used in both sweet & savory foods pairing well with just about anything making them extremely versatile. When choosing them from produce bins, select fruit with a bright, uniform color. Pick them up & gently press them in your hand. They should feel firm with a slight give to them. If the zest is desired, take care of that task first by running the outer portion over a microplane grater, then slice the lemons in half for juicing. Extracting it from the citrus is simple when the correct tool is used.


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The Technique

 When fresh lemon juice is needed for recipe applications, it’s important to have the right device that will release every bit. A glass juicer where the reamer is set over a small bowl to collect the juice can be used or my preferred choice is a lemon press. These valuable tools are generally coated with a non-reactive finish to prevent the acid from producing off flavors. Citrus halves can be placed in the custom fit compartment then the handles pressed together to extract the juice over a small bowl. It’s efficient enough to press every bit of juice quickly. Once the task is complete, the pulp & seeds will be left behind. Simply remove the used lemon halves & discard them. Before adding the juice to recipe applications, pour it through a small fine wire mesh sieve to collect any seeds or unwanted bits of pulp that may be in the bowl.

The Tune
“So Easy To Love” Billie Holiday

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Be sweet.

About Rebecca Gordon

* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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