Erik Valdez's Ricotta and Strawberries & Cristina's Lemon Thyme Shortbread

Erik Valdez's Ricotta and Strawberries & Cristina's Lemon Thyme Shortbread

Recipe Adapted From Jen's Favorite Cookies

Ingredients for Ricotta and Strawberries:
• 8oz of whole milk ricotta
• 1 pint of strawberries, washed stemmed and halved • 6 cracks of pink peppercorn • Chiffonade of 3 fresh basil leaves • 2 teaspoons of local honey

  1. Scoop ricotta into the center of a round serving platter.
  2. Arrange strawberries around ricotta.
  3. Top with basil, pink peppercorn, and drizzled honey.

Lemon Thyme Shortbread Ingredients:
• ¾ cup butter
• ½ cup powdered sugar • ½ teaspoon salt • 1 tablespoon lemon zest • 1 teaspoon fresh lemon juice • 1 teaspoon fresh thyme, (leaves removed from stems) • 1½ cups flour

  1. Cream butter and powdered sugar. Add salt, zest, lemon juice, and thyme. Mix well.
  2. Add flour and mix well.
  3. Wrap dough tightly in plastic wrap and chill for 1-2 hours, until firm.
  4. Roll dough on a floured surface to ¼-inch thickness.
  5. Use cookie cutters or a knife to cut shapes approximately 2 inches in width.
  6. Place shapes on a baking sheet and bake at 350F for 8-10 minutes.
  7. Let cool before eating.
Erik Valdez Cooks Ricotta and Strawberries

Make sure you watch Erik on " Graceland," Wednesdays on USA 10/9c.

And be sure to follow Erik on twitter @erikvaldez.

Garden to Table Recipes
Garden to Table Recipes