MERRIMAN'S MONKEYPOD KITCHEN

MERRIMAN'S MONKEYPOD KITCHEN | HOUSE MADE RICOTTA

Chef Peter Merriman, one of the founders of the Hawaii Regional Cuisine movement, and is the visionary behind restaurants here on Maui in Kapalua and on the Big Island as well.  His mission statement guides the restaurant:  Master the craft of food, drink, and merrymaking with Aloha.  He is passionate about using local ingredients: the food is fresh, supporting local farmers and fisherman.  And merrymaking is easy--with a wide array of island microbrewed beers, fantastic wines, and island inspired cocktails. 

I'm thrilled that they are sharing their recipe for their house made ricotta.  It's wildly popular at Monkeypod Kitchen, and is featured on their caprese salad (I've ordered this several times), which is also served with local tomatoes, local basil, and a balsamic reduction. Some restaurant recipes are hard to make, but this one is perfect for a home cook and you can use local tomatoes from your nearest farmer's market to start your own regional cuisine movement!

House-made Ricotta

INGREDIENTS

  • 1 gallon whole milk
  • 1/4 cup white wine vinegar
  • salt and pepper to taste

METHOD

  • Bring seasoned milk to 195
  • Add vinegar
  • Remove from heat and let sit 4 hours
  • Pour the mixture into the lined sieve and let drain for 1 hour.  After discarding the liquid, chill the ricotta, covered.  It will keep in the refrigerator for two days.

Serve with fresh, local tomatoes, basil and your favorite aged vinegar.

Monkeypod Kitchen is also known for their homemade pies, made from scratch daily with local ingredients and fruit. This one is the Kula Strawberry Cream Pie, and they also feature Chocolate Cream, Coconut Cream and Banana Cream.  Be sure to save room the next time you are there!

 

House-made Ricotta courtesy of 
Monkeypod Kitchen
10 Gateway Place in the Gateway Shops 
Wailea, Hawaii 96753
808.891.2322
www.MonkeypodKitchen.com