Ricotta Pie with CandiedTangerines (Christmas Recipes)

[bholus10]

Prep Time: 30 minutes - 1 hour | Cook Time: 2 - 3 hours | Serves: 12

Dessert » Pies » American

Ingredients:

For this, we�re gonna make some ricotta. Yeah, make some. Come to find out, it�s wicked easy.

How to make Ricotta Cheese

You�ll need:
1/2 gallon whole milk
1 pint ****ermilk
cheesecloth, a colander or large sieve, a heatproof bowl to rest the colander in, and a meat thermometer would be handy.

Note that I had made 2 versions of homemade ricotta � 1 with milk, cream and lemon juice, which gave me a very low yield. This method, with ****ermilk, was much easier and yielded more ricotta. However, this recipe on its own did not give me enough to make the pie later (this will yield about a pound), so you�ll probably want to increase this by half if you want to make enough ricotta for the pie.

Here�s a picture of the milks, seems unnecessary but meh.

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[bholus10]

Step 1:





Heat milk and ****ermilk in a 6 quart saucepan over medium heat, stirring/s****ing occasionally. Ready your bowl � place the colander in/over the large bowl, and place the cheesecloth in the colander, folded several times over to make multiple layers. When the mixture hits around 180 degrees, it will start to separate into curds and whey. Stop stirring.

[bholus10]

Step 2:





Once it looks like everything is well separated, remove from heat. Gently scoop out the whey into the cheesecloth-lined colander. Be gentle with the curds, and let them drain for an hour. Dump out the whey as needed, and you can pick up and gently tilt the curds in the cheesecloth, but do not press to drain.

Refrigerate until ready to use. This will keep for 2 days in the fridge.

Now onto making the rest of the pie:

[bholus10]

Step 3:





For the pie:
1.5 lbs fresh ricotta
1 recipe pie crust (you can use store-bought in the refrigerator section, this is extra pie dough I had in my freezer)
5 eggs
1/2 cup granulated sugar
1/4 cup honey
2 tsp vanilla
pinch of cardamom (optional � you could also use anise or nutmeg)
1/4 cup minced candied citrus (recipe follows)

For the candied tangerines:
Sugar (2 cups)
2 tangerines (or oranges, or lemons)

Bring 1 cup water and 2 cups sugar to a low simmer in a medium saucepan over low heat. DO NOT let it turn amber, you are not making caramel.

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Step 4:





Thinly slice your tangerines however you like. The rounds are hard to keep their shape once they simmer � the slices keep their shape better