Red, White, and Blue Dunk & Slather Board
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- Yield: 6-8 servings 1x
Ingredients
Scale
Homemade Small Batch Ricotta Cheese
- (makes approximately 1 - 1/2 cups ricotta)
- 1-quart organic whole milk
- 1/2 cup organic heavy cream
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons freshly squeezed lemon juice
Small batch blueberry lavender jam
- (Makes approximately 2 pints jam)
- 4 cups blueberries
- 2 1/2 tablespoons dried lavender buds
- 1 can frozen white grape juice concentrate
Small batch strawberry rose jam
- (Makes approximately 3 pints jam)
- 2 pounds strawberries, hulled and sliced
- 2 cups sugar
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon rose water
- 1 vanilla bean, split in half lengthwise
To build the Red, White, and Blue Dunk and Slather Board
- Crunchmaster Original Multi-seed Crackers and Multi-Grain Sea Salt Crackers
- honey
Instructions
For the ricotta
- Line a fine mesh sieve with 2 layers of cheesecloth and place it over a large bowl. Set aside.
- In a large heavy-bottomed pot slowly bring the milk, cream, and salt to a rolling boil over moderate heat, stirring occasionally.
- Add the lemon juice, reduce the heat to low, and simmer, stirring constantly until curdled, about 2 minutes.
- Carefully pour the mixture into the cheesecloth-lined sieve to serrate the curds from the whey. Allow to drain at room temperature for an hour before transferring to an airtight container. Homemade ricotta can be stored in the refrigerator for up to 2 days.
For the blueberry lavender jam
- Make a sachet for the lavender by cutting a 6-inch square out of cheesecloth. Then place the lavender buds in the center of the square, gather the corners into a bundle, and tie off with kitchen twine.
- Place a large saucepan over medium heat and add the blueberries, lavender sachet, and grape juice concentrate. Bring to a boil, stirring frequently to prevent scorching, until the mixture jells, about 30-35 minutes.
- To see if the jam has jelled yet or not place a tablespoon full of jam onto a plate. Allow to cool to room temperature. Touch the jam with your finger, if it has the consistency of jelly it's done if its still a bit runny cook for 5 more minutes and test again.
- To store, remove the lavender sachet and transfer the jam to jars. Cover and store in the refrigerator for up to a month.
For the strawberry rose jam
- Combine the sliced berries, sugar, lemon juice, and rose water in a large saucepan over medium heat. Bring to a boil over medium heat.
- Reduce to a simmer, add the vanilla bean, and cook stirring frequently to prevent scorching for 30-35 minutes or until the mixture has jelled.
- To see if the jam has jelled yet or not place a tablespoon full of jam onto a plate. Allow to cool to room temperature. Touch the jam with your finger, if it has the consistency of jelly it's done if its still a bit runny cook for 5 more minutes and test again.
- Once jelled remove the vanilla bean and transfer the jam to jars. Cover and store in the refrigerator for up to a month.
To serve
- Place a bowl of ricotta, honey, and jars with both jams on a serving board. Fill the board with Crunchmaster crackers. Serve immediately.
