Homemade Ricotta

Overview

Light, airy, and packed with flavor, Whipped Ricotta Crostini is the ideal starter for any holiday gathering. It’s simple yet sophisticated, with creamy ricotta spread over crispy crostini, topped with herbs or seasonal veggies. This dish is the epitome of “easy entertaining”—you can whip up the ricotta ahead of time, leaving just the assembly for when guests arrive. Pair it with a glass of Bread & Butter Chardonnay, and you’ll have a crowd-pleasing appetizer that sets the tone for the delicious evening ahead.

Equipment

1 cooking thermometer
1 cheesecloth

Sammy’s tip: serve with Bread and Butter Chardonnay.

Ingredients

• 4 cups whole milk, pasteurized, not ultra pasteurized
• 2 cups heavy cream
• 3 tbsp lemon juice
• 1 tsp salt (or more to taste)
• Crostini on the side, for serving
• Olive oil for topping

Instructions

1. Add a large fine-mesh sieve over a deep bowl and line the sieve with the folded cheesecloth (you will need 3-4 layers).
2. Pour the milk and cream into a heavy bottom pot.
3. Set to low/medium heat, stirring often to ensure the milk/cream doesn’t burn.
4. Once the milk/cream reaches a temperature of 190 degrees (a light simmer), remove the pot from the heat.
5. Add the lemon juice and salt, gently stir and let sit for 15-20 minutes undisturbed.
6. After about 15-20 minutes, the milk/cream should separate into clumps of curds.
7. If you still see a lot of unseparated milk/cream, add another tablespoon of lemon juice or white vinegar and wait another 5-10 minutes.
8. Pour (or ladle) the mixture into the cheesecloth-lined sieve and let drain into the bowl for 20-45 minutes (depending on how wet/dry you want the ricotta).
9. Sammy’s tip: if the bottom of the bowl fills with liquid (whey), discard and continue to let drain.
10. Remove the ricotta from the cheesecloth and transfer to an airtight container.
11. Discard the cheesecloth.
12. Refrigerate until ready to use.
13. Before serving sprinkle with flaky salt and olive oil.

House Vinaigrette

Overview

Sammy’s notes: homemade vinaigrette keeps well for about 7 days in the fridge. If your vinaigrette solidifies in the fridge, let come to room temperature before serving. This is totally normal, real olive oil does that!
Sammy’s tip: serve with Bread and Butter Chardonnay.

Ingredients

• 1 cup olive oil, extra virgin
• 1/4 cup lemon juice
• 1/4 cup white vinegar
• 1 clove garlic, minced
• 2 tsp sugar
• 1 tsp salt
• 1/2 tsp dry mustard
• 1/2 tsp onion salt
• 1/2 tsp paprika
• 1/2 tsp oregano
• 1/8 tsp dried thyme

Instructions

1. In a liquid measuring cup or bowl, combine all of the ingredients.
2. Whisk until the ingredients are well combined.
3. Use immediately, or cover and refrigerate for future use.
4. Enjoy!

Lasagna Roll Ups with Sausage, Spinach and Ricotta

Overview

Lasagna is the ultimate comfort food, and this make-ahead version is perfect for holiday entertaining. Layers of rich tomato sauce, creamy cheese, and tender pasta come together in a dish that only gets better after sitting for a day or two. You can prepare it in advance, then simply pop it in the oven when you’re ready to serve. Paired with Bread & Butter Cabernet Sauvignon, this hearty, flavorful entrée will keep your guests coming back for seconds—no one will even notice how easy it was to pull off!

Sammy’s tip: serve with a glass of Bread and Butter Cabernet Sauvignon

Ingredients

• Tomato Sauce:
• 2 tbsp olive oil, extra virgin
• 2 garlic cloves, whole and peeled
• 1 carrot, peeled
• 1/2 red bell pepper
• 1 can tomato paste (156mL)
• 1/2 tsp red pepper flakes
• 1/2 tsp dried oregano
• 2 Mutti passata jars (680mL each)
• Salt to taste
• Lasagna Roll-Ups:
• 1.5 boxes lasagna – or about 32 pieces
• 4 Italian sausage links, ground
• 1  package frozen spinach (500 grams) frozen spinach, thawed
• 3 garlic, minced
• 1 egg, whisked
• 1/4 cup fresh basil, chopped
• 3/4 cup parmesan
• 1 cup mozzarella, shredded
• 1 tub ricotta (475 grams)
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes
• 1 tsp Italian seasoning

Instructions

1. Tomato Sauce:
2. To a large deep pot, add the olive oil and set to medium heat.
3. Add the carrot and red pepper and let fry for 3-4 minutes.
4. Add the garlic and red pepper flakes and let fry for another minute or so. Be sure not to burn the garlic.
5. Add the tomato paste and cook for 1-2 minutes, or until it becomes a deep red color.
6. Add the jars of tomatoes, stir, and let simmer for at least 30 minutes.
7. Add salt (about 1 tsp) and taste to adjust to your preference.
8. Set aside until ready to use.
9. Lasagna Roll Ups
10. Bring a large pot of salted water to boil and cook lasagna 2 minutes under cook time. Strain and set aside until ready to use. Sammy’s tip: drizzle the lasagna with olive oil to prevent them from sticking together.
11. Cook the Italian sausage, breaking it with a wooden spoon until it’s ground.
12. Using a slotted spoon, remove the ground Italian sausage and set aside until ready to use.
13. Squeeze as much water out of the spinach as you can and set aside.
14. To the same pan you cooked the Italian sausage in, add a tsp of olive oil and the minced garlic, and let fry for 1 minute.
15. Add the spinach, salt, pepper, onion powder, red pepper flakes and Italian seasoning. Let cook another minute, and remove from the heat until ready to use.
16. To a large bowl add the ricotta, Italian sausage, spinach mixture, egg, basil, parmesan, and mozzarella. Mix to combine.
17. To a 9×13 baking dish, add about 1 cup of the tomato sauce to the bottom.
18. To each piece of lasagna add a few tbsp of the ricotta mixture, spread evenly, and roll.
19. Add each rolled piece to the baking dish, end side down.
20. Cover with tomato sauce and top with more shredded mozzarella.
21. Cover with foil and bake at 350 degrees for 20-25 minutes.
22. During the last 2 minutes of cook time, remove foil and broil until golden and bubbly.
23. Enjoy!

Aunty Tata’s Tiramisu

Overview

What better way to finish off a festive meal than with Tiramisu? This classic Italian dessert is luxurious yet light, with layers of espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa. The best part? It’s a no-bake dessert that you can make well in advance, meaning it’s ready to go when you are. Serve it with a glass of Bread & Butter Pinot Noir to complement the richness of the mascarpone and espresso—it’s a match made in holiday heaven!

Equipment

1  9×13 baking pan
1 hand mixer

Sammy’s note: you want the coffee at room temperature so that the ladyfingers don’t break down when you dunk them.

Sammy’s tip: serve with a glass of Bread and Butter Cabernet Sauvignon

Ingredients

• 2 boxes lady fingers (400 grams total)
• 5 eggs, yolks and whites separated
• 1 tub mascarpone  (475 grams)
• 1 brick of cream cheese (250 grams) room temperature
• 1/2 cup white sugar
• 1/2 teaspoon vanilla
• 4 cups coffee (ratio: 4 cups water to 6 tsp ground coffee)
• 3 tbsp khalua
• Cocoa powder, for topping

Instructions

1. Begin by brewing the coffee. Once it’s finished brewing, pour it into a large bowl followed by the kahlua and let cool for at least 20 minutes.
2. Separate both the egg whites and yolks. Set aside until ready to use.
3. To a medium sized mixing bowl add the egg whites and using a hand mixer, beat continuously on low/medium speed until they form stiff peaks. About 3 minutes.
4. To a separate large mixing bowl, cream together the cream cheese, white sugar and vanilla until it reaches a smooth and creamy consistency.
5. Add the egg yolks and gently mix until incorporated well.
6. Fold in the mascarpone (do not beat) and mix until combined.
7. Fold the egg whites into the mixture and mix until just combined.
8. Dip the ladyfingers one at a time into the coffee mixture (don’t let soak, just a quick dunk) and lay evenly, side by side in your baking dish.
9. Repeat until the entire base of the baking dish is full.
10. Add half of the cream cheese/mascarpone mixture onto the ladyfingers and spread evenly.
11. Add another layer of dipped ladyfingers and finish with the remaining cream cheese/mascarpone mixture.
12. Dust with coca powder, cover with a lid or plastic wrap and refrigerate overnight.
13. Slice, serve, and enjoy!