Trader Joe's Copycat Grilled Honey Meyer Lemon Ricotta, Shallot Parmesan Bread, and Salad in 90 Minutes

Dear Turkey,

It actually took

Me 70 minutes, but

I don't want to brag

Trader Joe's Copycat Grilled Honey Meyer Lemon Ricotta, Shallot Parmesan Bread, and Salad in 90 Minutes

For the cheese:

Ingredients:

- 1 gallon whole milk, preferably organic (yes, it tastes different!), not ultra-pasteurized

- 6 meyer lemons, juiced, or 1 c lemon juice (bottled is fine), or a combo for at least 1 c juice in case you need extra 

- 1 t salt

- 3 T butter 

- 2 T honey

Instructions:

- Heat the milk and 1 c lemon juice to 190 F. Some coagulation will happen as soon as you combine. Stir to make sure it doesn't stick and burn. 

- When it gets to 190, turn off the heat and stir gently. Let stand for 10 minutes. If the whey isn't clear-ish after 10 minutes, heat it up a little past 190 and add another 1/4 c juice. You'll know when the magic happens. If it doesn't, add more juice and keep heating it. 

- Pour through a cheesecloth-lined colander (save the whey!) and let drain for about 10 minutes. Gently stir/work in the salt and add more to taste.

- In an oven safe pan, heat the butter and honey until melted. Swirl it around the pan and then pour off the excess into a bowl.

- Gently press the cheese into the pan and pour the excess honey butter over it.

- Bake at 450 F for 10-15 minutes -- the bottom should brown but not burn, and finish under the broiler if the top isn't brown at that point. You may be able to turn it out of the pan after it cools, but don't worry if you can't.

For the bread:

Ingredients:

- 1.5 c whey (or water), cooled to 110 F

- 3-6 c flour (I used white)

- 1 shallot, sliced thin

- 1/3 c grated parm

- 1 T honey

- 1 t salt

- 2 t or 1 pkg yeast (instant or regular is fine)

- 1 t herbs of your choice (I used freeze dried Italian herbs)

- olive oil, salt, and honey to drizzle

Instructions:

- As soon as your whey is ready and cooled, add the yeast and honey to it and let stand for a minute or two. Knead in remaining ingredients, trying not to let the salt touch the yeast directly, adding enough flour to make a workable dough. Knead 5 minutes.

- Form the dough into a ball and place it on a parchment-covered baking stone. Drizzle with oil, honey, and sprinkle with salt. 

- Let the dough rise while you bake the cheese, even if it's only 15 or 20 minutes.

- Bake at 450 F for 20-25 minutes, or until the top of the ball is starting to turn a nice brown and the loaf sounds hollow when tapped. If you're not sure, bake it more. Cool as long as you can before slicing. 

For the salad:

Ingredients:

- 4 c arugula or greens of your choice

- 1/2 c canned mandarin oranges 

- 1/3 c grated parm

- 3 T slivered almonds

- For the dressing: 1 T olive oil, 1 T lemon juice (bottled is fine), salt and pepper to taste

- Figs, fresh or dried, for garnish

Instructions:

- Serve bread, salad, figs, and cheese together. People can make sandwiches or eat everything separate. You do you. 

Enjoy,

Tofu