Oregon Recipes: Grilled Peach Salad with Fresh Ricotta and Fermented Corn

MANZANITA / Blackbird

Oregon recipes by chef Lee Vance

When Oregon peaches are in season, grilled peach salad is a must for your outdoor cooking menu. It’s simple to prepare and sure to impress when served at your backyard dinner parties. When you spend the time preparing the homemade ricotta and fermented corn beforehand, you’ll elevate this rustic dish into one of the most memorable meals your guests have ever had. Either way, grilled peach salad is a defining Oregon recipe.

 

Fresh Ricotta

Category, DifficultyBeginner

Making ricotta from scratch is easier than you think!

Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins

 ½ gal whole milk
 ½ qt heavy cream
 3 cups buttermilk
 ¼ cup salt

1

In a large pot, add milk, cream and buttermilk in that order. Set the flame to
a low-medium heat.

2

Stir ingredients. As the mix heats, use a rubber spatula to stir, scraping along the bottom to keep any cheese from sticking to the bottom of the pot.

3

The tenderness of the ricotta depends on a lower, slower heat, so do not allow the mixture to reach boiling point.

4

A raft of cheese curd should start to form at the top. Continue to run the spatula along the bottom of the pan occasionally.After 30 minutes or so, your mix may begin
to simmer slightly, which is OK. Watch as the raft forms and the whey begins to clarify. Once the raft is formed and the whey is relatively clear, turn the flame off and let it set
for at least an hour.

5

Line a chinois with cheesecloth and set over a large container. Pour whey into the cheesecloth, holding the cheese back to be placed in the cheesecloth last. Let drain overnight.

Ingredients

 ½ gal whole milk
 ½ qt heavy cream
 3 cups buttermilk
 ¼ cup salt

Directions

1

In a large pot, add milk, cream and buttermilk in that order. Set the flame to
a low-medium heat.

2

Stir ingredients. As the mix heats, use a rubber spatula to stir, scraping along the bottom to keep any cheese from sticking to the bottom of the pot.

3

The tenderness of the ricotta depends on a lower, slower heat, so do not allow the mixture to reach boiling point.

4

A raft of cheese curd should start to form at the top. Continue to run the spatula along the bottom of the pan occasionally.After 30 minutes or so, your mix may begin
to simmer slightly, which is OK. Watch as the raft forms and the whey begins to clarify. Once the raft is formed and the whey is relatively clear, turn the flame off and let it set
for at least an hour.

5

Line a chinois with cheesecloth and set over a large container. Pour whey into the cheesecloth, holding the cheese back to be placed in the cheesecloth last. Let drain overnight.

Fresh Ricotta

 

Fermented Corn

CategoryDifficultyBeginner

Fermented corn is a tasty addition to any salad, and doesn't take long to prepare. Impress your guests with this simple dish. Note, this recipe calls for whey from our homemade ricotta. If you'd like to make it without whey, simply substitute salt water.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 2 fresh ears of corn
 1 cup strained whey (reserved from homemade ricotta) or saltwater
 1 tsp chili flakes
 ¼ cup diced shallots

1

Cut corn from the cob, mix with chili flakes and shallots and place in a small jar.

2

Heat whey salt until the salt dissolves. Pour the liquid over the corn, making sure the corn is completely covered.

3

Put a lid on the jar, turn upside down and mix so that any
air pockets have been removed.

4

Take the lid off and replace with cheesecloth, using a
rubber band to secure the cheesecloth. Place in a moderately warm place away from the sun for one to two days. The warmer it is the faster it will ferment. Taste occasionally and place a lid on top and refrigerate once it reaches your desired level of sourness.

Ingredients

 2 fresh ears of corn
 1 cup strained whey (reserved from homemade ricotta) or saltwater
 1 tsp chili flakes
 ¼ cup diced shallots

Directions

1

Cut corn from the cob, mix with chili flakes and shallots and place in a small jar.

2

Heat whey salt until the salt dissolves. Pour the liquid over the corn, making sure the corn is completely covered.

3

Put a lid on the jar, turn upside down and mix so that any
air pockets have been removed.

4

Take the lid off and replace with cheesecloth, using a
rubber band to secure the cheesecloth. Place in a moderately warm place away from the sun for one to two days. The warmer it is the faster it will ferment. Taste occasionally and place a lid on top and refrigerate once it reaches your desired level of sourness.

Fermented Corn

 

Grilled Peach Salad with Ricotta and Fermented Corn

CategoryDifficultyBeginner

This recipe works best in concert with two others: homemade ricotta and fermented corn. It's definitely incredible with store-bought ricotta and corn salsa from Trader Joe's, if you prefer to substitute. When Oregon peaches are in season, this grilled peach salad belongs on your summer cookout menu.

Yields1 Serving
Prep Time15 minsCook Time15 minsTotal Time30 mins

 1 slice levain or any rustic bread
 ½ peach (grilled)
 1 small handful of arugula
  red onion, thinly sliced
 ¼ cup fermented corn (or corn salsa)
 1 tbsp ricotta
 ½ oz apple cider vinegar
 ½ oz olive oil
 black pepper

1

Turn on the grill, then gather and prep your ingredients.

2

Butter the bread and place it on the grill butter side down.

3

Lightly coat the peach in olive oil and place face-down on
the grill.

4

While grilled items are cooking, place corn and onion in a mixing bowl.

5

When the grilled items are good and marked, remove from the grill.

6

Cut the peach into bite-size pieces and add it to the mixing bowl.

7

Add arugula and season with salt and black pepper.

8

Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.

9

Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.

Ingredients

 1 slice levain or any rustic bread
 ½ peach (grilled)
 1 small handful of arugula
  red onion, thinly sliced
 ¼ cup fermented corn (or corn salsa)
 1 tbsp ricotta
 ½ oz apple cider vinegar
 ½ oz olive oil
 black pepper

Directions

1

Turn on the grill, then gather and prep your ingredients.

2

Butter the bread and place it on the grill butter side down.

3

Lightly coat the peach in olive oil and place face-down on
the grill.

4

While grilled items are cooking, place corn and onion in a mixing bowl.

5

When the grilled items are good and marked, remove from the grill.

6

Cut the peach into bite-size pieces and add it to the mixing bowl.

7

Add arugula and season with salt and black pepper.

8

Toss ingredients together, then add enough olive oil to coat. Add apple cider vinegar to taste.

9

Spread ricotta onto the grilled bread, season with flake salt and black pepper. Drizzle with honey.

Grilled Peach Salad with Ricotta and Fermented Corn

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