Tag Archives: home made mozzarella

Serrano Ham Tapas – A FEAST for your eyes and your tummy!

By Chef Lippe

Serrano ham at market

Serrano ham is one of Spain’s favorite meats. When you walk into any tapas bar, restaurant or little shop you will see the hams hanging from the wall or a wall decorated with the ropes from the ham. I have included the recipe for one tapa and pictures from many others. It has also become a favorite at my Farmers Market stands.

I hope you have fun making and eating these!

Chef Lippe

stuffed-endives

Ham and Chicken Stuffed Endives

Left over chicken

Serrano Ham

Alioli

Salt and Pepper to taste

Directions

Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on plate.

Spoon 1 teaspoon of alioli along the bottom of each leaf.

Arrange shredded chicken on alioli and top with Serrano ham

Drizzle with good olive oil and server with tomatoes and fresh bread.

Enjoy the rest of my many uses of Serrano Ham or better yet come and visit our market stand and try a taste!

Asapargus-Wrapped

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Filed under Artisan Cheese, asparagus, Avocados, Bread, Cheese, Cheese Crisps, Chef Lippe, figs, Food, Food blog, fruit, Manchego, Membrillo, olive oil, peach, pineapple, Quince Paste, recipes, Serrano Ham, spices, Tapa, tomatoes

Stuffed, Baked Lemons

By Chef Lippe

For to nights Farmers Market in Orlando I am making my favorite! Baked Stuffed Lemons. If your in the area come and get a taste!

stuffed lemon

  • 3 nice yellow juicy lemons
  • 4 oz. Fresh Mozzarella cheese
  • 12 oven-roasted or soft sun-dried tomatoes
  • 12 black olives
  • 12 large or 24 small Basil leaves
  • 6 slivers of anchovies
  • 1 – 2 dried red chilies, crumbled (optional)
  • French bread to make crostini
  • Olive oil
  1.  Line an oven tray with grease proof paper and preheat your oven to 400 degrees. Wash and dry lemons and slice pointy ends off the top and base, being careful not to slice right through – you want the lemons to collect the cooking juices and not leak away.
  2. Slice each lemon in the middle to give two halves. Using a knife, cut round the edge of the lemon and try your best to scoop out the inside being careful not to pierce the base (Keep the excised innards for other lemony delights)
  3. In each lemon half, place a slice of mozzarella in. Add 2 large or 4 small basil leaves on top. Follow that with 2 pieces of oven-roasted tomatoes and stud with 2 olives. Add a sliver of the anchovies, a sprinkling of crumbled dried chilies and finish off with another layer of mozzarella.
  4. Set all the lemon halves on the tray and place in the center of your oven.
  5. Bake for 10 – 15 minutes till the cheese melts………eat with some delicious French bread drizzled with olive oil and toasted.

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Peach and Homemade Mozzarella Salad

Peach and Homemade Mozzarella Salad

By Chef Lippe

With the weather sooooo HOT we have been making use of the great summer fruits and vegetables. We start with our homemade mozzarella cheese (see last week’s blog http://wp.me/p2n8ji-86) and I usually sever this salad with two dressings one sweet and vinegar based.

Ingredients:

1 fresh peach per serving

8 to 10 pieces of your favorite bread cubed

Fresh salad greens (we love spinach)

Slices of fig salami or prosciutto

Mozzarella balls or chunks

 

Peach and Cinnamon Dressing:

½ cup canned peach juice

½ teaspoon Saigon cinnamon

1/8 cup of chopped walnuts or pecans

Mix and drizzle over salad.

 

Lemon and Vinegar Dressing:

3 Tablespoons lemon juice

1 Tablespoon red wine vinegar

1/3 cup Olive Oil

Mix and drizzle over salad

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Homemade Mozzarella

Homemade Mozzarella

by Chef Lippe

It’s summer time and the kids are home from school and this is a great project that you can make in the kitchen with their help.  If at all possible a nice ride into the countryside, where you visit a local dairy farm and they get to see how cows are milked makes a great start to this adventure.

To make fresh mozzarella you can use either raw milk if available or store bought milk and a few hours.  I have also made this same recipe with goats milk and 2% milk. Raw milk is my favorite.

EQUIPMENT needed:

  • 8 quart pan stainless steel (do not use cast iron, or aluminum)
  • Candy thermometer
  • 2 measuring cups or glass bowls to dissolve the citric acid and rennet in.
  • Large and small strainer
  • Long knife
  • Slotted spoon
  • Large glass bowl
  • Small glass bowl
  • Microwave
  • Nylon netting (optional)
  • Plain white cloth if you want to make Ricotta Cheese with the Whey that is left.

Ingredients:

1 gallon of milk (only restriction is do not use ultra-homogenized milk)

1 Rennet tablet (found at Trader Joe’s)

2 teaspoons Citric Acid divided. (1 teaspoon is dissolved in water and the other sprinkled directly into the milk)

½ cup water (bottled is best) Do not use chlorinated water.

1 – 2 teaspoons salt.

Directions:

Pour 1 teaspoon Citric Acid into ¼ cup bottled water and stir.  Crush the rennet tablet and pour into another ¼ cup of bottled water.

Pour milk into your pot.  Milk should be at least 50 degrees when you pour in the Citric Acid.

Pour in Citric Acid and stir for a minute.

Sprinkle the other teaspoon Citric Acid in the mild and stir for another minute. You should see milk start to curdle.

Heat milk to 88-90 degrees stirring occasionally. Use low heat to heat slowly.   DO NOT go past 90 degrees.  (This step should take 10 to 15 minutes)

TEMPATURE IS IMPORTANT!  If you get the milk to hot or too cold, the Rennet will not make curds.

At 88 degrees turn off the heat and stir in the Rennet solution for 15-20 seconds

This is not an error. You are not trying to pasteurize the milk. If you get it too hot or too cold, the Rennet will not make curds. Use a low heat so it doesn’t go past the 88-90 degrees. It should take about 10-15 minutes.

Cover the pot and LEAVE IT UNDISTURBED FOR AT LEAST 20 MINUTES (I do mine 30 minutes and most instructions say 15-20 minutes) Time is not critical here as long as when you get a clean break.

Wait for a clean break. This is when you poke your finger into it and move it for an inch or so and lift it out, the curd and whey should separate and not stick to your finger.  If the line you make with your finger does not hold its shape for few seconds or it looks to runny let it sit for a few more minutes.

Cut the curd into ½ inch cubes and then cut the cubes into 45 degree triangles.

Let the curds set undisturbed for another 5 to 10 minutes.

Apply low heat and gently stir the curds occasionally to keep them separated until they reach 108 degrees. This will take about 15 minutes. The curds will shrink and start to sink as the whey is expelled from them.

Turn off the heat and continue to stir every few minutes for an additional 20 minutes, while the curds keep shrinking.

Drain the curds into a strainer or colander and let set for about 15 minutes. If you put the strainer over a bigger bowl and save the whey you can make Ricotta cheese with it.  Let the strainer sit in a dry pan until no more whey comes out of them.

Pour the curd into a smaller bow and break them up with your hand (should look like cottage cheese).

This is the tricky part because every microwave oven heats a little different depending on size. So it is better to heat less and keep checking. I use a microwave that is 1100 watts and it takes 30-45 seconds. (If you overcook here the curds turn to mush).

To check squeeze the curds with a spoon and pull them to the side of the bowl, pour any whey into your collection of whey.

Repeat heating and squeezing until you can pull curds out in a soft ball form. Microwave for 20 seconds more.

Now for the part the kids can help with!

STRETCHING!

At this point if it is warm enough it should become pliable and stretchy.  Add salt and herb (optional). Grab 1/3 to ½ and lift. It should stretch with its own weight. If not put back into microwave for a few more seconds. As you work through the stretching process knead it like bread a couple of times.  Keep lifting and stretching and kneading until you get a nice firm thick stretch of cheese that is a soft ball that does not stick to your hands is nice and smooth and shiny.  It’s done!

You should get about 12 ounces of cheese. Wrap in plastic or a zip lock bag and store in your refrigerator. It should keep for about 6 days, mine never lasts this long.

If this is your first time we offer a kit that includes everything you will need to make 4 batches of cheese for $25.00 per kit. All you need is the fresh milk. If you already have the candy thermometer order our refill kit for $14.00. 

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Too Hot To Cook?

Too Hot To Cook?

By Chef Lippe

First thing this morning we used one of mozzarella kits to make fresh cheese. We placed one of our Himalayan salt plates in the freezer and then we went out to the garden and picked some nice ripe cherry tomatoes and some strawberries. Now the fun part!

We clean the strawberries and add them to the blender with 1 can of frozen pink lemonade, add 1 cup tequila and ¼ cup triple sec and ice. Blend and pour! See I told you the fun part.

 

Now we get our fresh tomatoes and freshly made cheese and make lunch.

Ingredients
1 pt. cherry tomatoes, halved
10 to 14 fresh small mozzarella cheese balls, cut into thirds*
32 (4-inch) wooden skewers**
1/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon kosher salt
1/4 teaspoon pepper
6 thinly sliced fresh basil leaves
Kosher salt and pepper to taste

Preparation

Thread 1 tomato half, 1 piece of cheese, and another tomato half onto each skewer. Place skewers in a shallow serving dish.

Whisk together oil and next 3 ingredients. Drizzle oil mixture over skewers; sprinkle with basil and salt and pepper to taste.

Enjoy the heat!

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