I spent last night on an airplane, struggling to get comfortable in a narrow seat, in the very back row. When I got back to Philly earlier this morning, on very few hours of sleep, my brain was slow and I felt a little squishy in the stomach. After a shower, I headed into work and proceeded to spend the rest of the day gazed blearily in the general direction of my computer.
I haven’t done much in the way of cooking since Christmas day, and I’m certainly not in any state to be operating a cooktop right now (I’m not to be trusted with a stove on less than four hours of sleep). But knowing that I wanted to keep up my Dark Days participation, I wandered into Sue’s Produce on my way home and bought three lovely local apples (that one up there is a Fuji) and a scant pint of wonderful, creamy ricotta cheese.
However, this isn’t just any ricotta. This is Claudio’s ricotta, made daily in their Italian Market cheese factory (it’s made with Lancaster milk, just blocks from my own 20th floor home). It is luscious cheese, and when combined with slices of apple, becomes something akin to a tangy whipped cream. Putting out a generous bowl of this ricotta along with slivers of sweet-tart apple is one of my favorite party food tricks (just make sure to toss the apples with a bit of lemon juice first, to keep them from browning badly). It is incredibly easy and is so, so good to eat.