RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cake: Hungarian Yeast/Cheese Bread: Turos Lepeny - dairy
This is from the New York Times Magazine of May 9, 1999; just in time for Shavuot. Molly O'Neill (not quite a Jewish name, but who knows nowadays <g>) recommends making one's own ricotta cheese for the recipes she includes. "What's important is how malleable they [dairy desserts] are, and how profoundly affected they become by the aromas around them -- nuts or honey, sugar, flower water or spice. Fresh cheese desserts are simple enough for improvisation and whimsy. Causing milk to clot and thicken requires more from nature than the cook; it almost makes itself. The resulting fresh cheese should be eaten with abandon." Turos Lepeny (Hungarian Yeast Bread With Cheese Topping) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ For the dough: 1/2 cup milk 1 packet (1/4 ounce) dry yeast 1 teaspoon sugar 3 cups plus 1 teaspoon flour 1/2 cup unsalted butter, at room temperature 3 large egg yolks For the topping: 3 cups rich fresh ricotta (see recipe) 3/4 cup sugar 3 large eggs, lightly beaten 1/4 cup sour cream 3 tablespoons chopped fresh dill. 1. To make the dough, warm the milk in a small saucepan over low heat until lukewarm. Add the yeast, sugar and 1 teaspoon of the flour. Set aside until very foamy, about 8 minutes. Place the remaining 3 cups flour, the butter, yolks and yeast mixture in a large bowl and knead until smooth. Gather the dough into a ball, lightly coat with flour and return it to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough doubles in bulk, 30 to 60 minutes. 2. Meanwhile, to make the topping, place the cheese in a large bowl and whisk until very smooth. Whisk in the sugar, eggs and sour cream. Stir in the dill and set aside. 3. When the dough has risen, preheat the oven to 350 degrees and butter a 10-by-14-inch baking sheet. Turn the dough out onto the baking sheet and press evenly across the bottom and up the sides. Spread the topping over the dough and bake in the top part of the oven until golden, about 40 minutes. Cool on a rack, cut into squares and serve. Yield: 16 servings. Rich Fresh Ricotta ~~~~~~~~~~~~~~~~~~ 12 cups (3 quarts) whole milk 1-1/2 cups whole-milk yogurt 1-1/2 cups heavy cream Pinch salt Pinch nutmeg 1. In a large kettle, combine the milk, yogurt and cream and bring to a boil over medium-high heat. Boil for 2 minutes, or until the milk is very curdled. 2. Line a large mesh strainer with a damp kitchen towel or several layers of damp cheesecloth, making sure the cloth extends well over the sides of the strainer. Place the strainer over a deep bowl and pour the milk through the strainer. Drain 30 minutes, making sure the strainer doesn't rest in liquid. 3. Gather up the loose ends of the cloth and twist gently to extract more liquid. Transfer the curds to a bowl and stir in the salt and nutmeg. The cheese will keep, refrigerated, up to 3 days. Yield: 3 cups.
