Component: Smoked Lemon/Pepper Ricotta Cheese

Today, I put the finishing touches on a new dish I’ve been tinkering with. You’ll see the finished dish in a day or so. For now, I wanted to focus on one of it’s components, which ended up being smoked lemon/pepper ricotta cheese. There are a number of ways to go about smoking cheese. I decided to use my Polyscience Smoking Gun (seen below being used to smoke sardines).

polyscience smoking gun

 

If you don’t have a smoking gun, I’d recommend spending the $20 to get a pellet tube smoker and cold smoke it on the grill. Smoking soft cheese takes a little practice. It’s really easy to over-do it. I let the cheese smoke around 4 minutes.

Next, I added lemon zest from 1 lemon, and half the juice. I also threw in a pinch of kosher salt and some freshly cracked black pepper.It worked out just as I’d hoped. A little smoky, creamy and tangy. While I had a certain dish in mind while making this, I can see a long list of dishes. Obviously pasta dishes….I think it would be a nice ravioli filling. What about a dessert? Ricotta cannoli filling anyone?

smoked ricotta cheese with lemon and pepper

If you like what you see, please consider hiring me for an in-home dinner or cooking lesson. I run a personal chef business based out of Frederick, MD. Get more information here. Thank you.

Chris Spear

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3 thoughts on “Component: Smoked Lemon/Pepper Ricotta Cheese

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