Monday night I hosted a cheese making party for some friends. We gathered together with lots of wine, loads of milk and cream, and some old-fashioned entertainment.
We made butter, mozzarella, and ricotta and made them into a three-course meal. The butter we paired with radishes and sea salt as a simple appetizer. Then the mozzarella was made into a caprese style pasta tossed with cherry tomatoes, basil, extra virgin olive oil, and Parmesan. Finally we used the ricotta to create dessert by serving it on top of toasted bread topped off with a pear and honey compote.
To have something to start the evening off and nibble on while we made the butter and cheese I decided to make cocktail cookies. I had read about Dorie Greenspan's versions and had them pinned to my Pinterest to try out for my next party. They sounded perfect: barely sweet with a lingering salty flavor on the end. The ideal pairing to nibble along with wine and cocktails. The version I used is from Pierre Herme, posted on the lovely Fresh From Eva's Kitchen blog. Find the recipe here.
To make your own butter check out Saveur's directions here.
For homemade ricotta find a recipe at Smitten Kitchen here.
To make mozzarella get Ricky's 30 Minute Mozzarella and Ricotta Kit here.