Picnic Recipe: Platte Kaas
Jun. 22nd, 2008 08:00 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fabrisseI got my recipe originally from the book Everybody Eats Well in Belgium. If you know Emanuelle's method for making fresh cheese and have the time, it's a great start. I generally use ricotta. It can be a dip for vegetables or spread on crackers or bread.
1 cup ricotta cheese
2 Tablespoons of fresh thyme chopped
2 Tablespoons of fresh parsley chopped
2 scallions or 1 shallot or 1 larger green onion
1 Tablespoon of vinegar (champagne, white wine, or thyme)
Salt and pepper to taste
Chopped radish
Chopped carrot
Mix it all together at least three hours before serving. Add a teaspoon of hazelnut or walnut oil, if you like the flavor.
Variations:
Substitute buttermilk for the vinegar
Substitute lemon or lime juice for the vinegar and use lemon or lime zest instead of thyme.
Substitute dill for both the parsley and the thyme
Use truffle oil for the optional oil.
1 cup ricotta cheese
2 Tablespoons of fresh thyme chopped
2 Tablespoons of fresh parsley chopped
2 scallions or 1 shallot or 1 larger green onion
1 Tablespoon of vinegar (champagne, white wine, or thyme)
Salt and pepper to taste
Chopped radish
Chopped carrot
Mix it all together at least three hours before serving. Add a teaspoon of hazelnut or walnut oil, if you like the flavor.
Variations:
Substitute buttermilk for the vinegar
Substitute lemon or lime juice for the vinegar and use lemon or lime zest instead of thyme.
Substitute dill for both the parsley and the thyme
Use truffle oil for the optional oil.
