Are you wondering if it’s possible to store lemon ricotta cookies by freezing them? These delightful treats can be enjoyed long after they are baked if frozen properly. The unique combination of lemon and ricotta in these cookies creates a burst of flavor that is worth savoring.
There are a few different items, some times paired together, and sometimes I combine them with other course.
Marinara with meat – I start with 50% lean ground beef & 50% ground turkey. I start with my Mise en Place, which consists of sweet yellow onion, fresh garlic, and sometimes crimini mushroom, simmered in EVO . Once the mise en place is finished I add the beef & turkey. I season the meat with salt, fresh oregano and thyme, let it finish cooking, drain and set aside. The tomato base uses oven roasted Roma tomatoes, that have been seasoned with EVO, oregano, sweet basil, and sea salt. I combined the oven roasted Romas with tomato sauce (canned – yes I know, but haven’t gotten the time to make fresh) into a crock pot. I add 3 bay leaves, more fresh oregano and basil, then combine the meat. The key is to leave it cook for at least 10 hours. The longer it cooks the sweeter the tomatoes get. You will be hard pressed to find a better sauce! It also freezes well for use later.
Risotto – Being that I’ve been to Italy dozens of times, and have sampled many different dishes, I will say risotto is my favorite, so why not try to replicate it? Over the last couple of years I’ve slowly changed the recipe and I’ve just about got it dialed in. Same as the Marinara, I start with mise en place, using sweet yellow onion (or shallots), pressed garlic, simmered in EVO, when its translucent, add Crimini or baby bella mushrooms. Once the mise en place is finished I set it aside. Generally I use fresh pork broth saved from “One pot Tenderloin” cooked previously, to start the risotto. I start by adding 1/4 stick of salted butter, add 1 cup of aborio rice, and heat on low/medium heat until it starts turning translucent. I add 1 cup of dry white wine, such as Pinot Grigio. I use Pinot Grigio so that I can have something refreshing to sip while I stir…… Once I flash off the wine, I begin ladling in warm broth, while continuing to stir the rice. Around the 15 minute mark, when the rice is just starting to get soft, I add the mise en place. Some people wait towards the end, but I found the flavor is much better when its added near the middle of the process. If I run out of pork broth, I just add water. The trick to risotto is to finish it just a tiny bit al dente, and with enough moisture so that is settles out on the plate. If it “ stands” there is not enough moisture. Tasting continuously towards the end is key. I always add fresh Parmesan to give it a creamy texture and increase the salt level. I’ve recently tried Ricotta cheese to get it a little creamier. I like to let it rest for 3 or 4 minutes while I get the plates ready, then enjoy!
Bruschette – Something that drives me nuts, go into a fine dining Italian restaurant and they can’t pronounce “Brus K ette” “ch” is enunciated as “K”. I digress, I always start with fresh bakery baguette or some other type of bread with the same basic shape and size. Remember, Bruschette is suppose to be one or two bites, not a slice of bread. Once again, I start off with my mise en place, which consists of Roma tomatoes, Sweet yellow onions, and fresh pressed garlic. I toss this into a container, add EVO, Sea salt, Oregano, and Basil. Gently mix the mise en place and let sit. Sometimes I will do this hours ahead so the the favors have time to mix. Cut the baguette into 1/2 – 5/8 slices. Keep the slices close in size so that they toast evenly. I place the bread on a cookie sheet and sprinkle EVO over them, then into the broiler on low. Once the toast is golden brown, I add a slice of mozzarella cheese and back into the oven to melt. Remember, if the mozzarella isn’t packed in water, then don’t use it! Once the bread/cheese is out of the oven, quickly add the mise en place, pinch of sea salt, thinly sliced fresh basil, and drizzled with balsamic reduction. Serve immediately so that the toast has crunch!! Guaranteed to be a crowd pleaser!!
Hybrid Smoked Chicken – I call it Hybrid Smoked, because its not a truly smoked chicken, but indirectly charcoal grilled with apple or pecan smoke added for flavor. You can use just about any marinade, but one of my favorites is tablespoon yellow mustard & whole grain mustard, 1/4 soy sauce, splash of Worcester, splash of Balsamic, 1/4 cup of EVO. I generally use skinless boneless breasts, which I salt liberally with Garlic salt and let sit for 5 minutes. I heat the marinade up and stir until fully mixed. Place the breast in a container (I use glass) then pour a little on one side, then flip and pour the remaining onto the other side. Place a lid on the container and put if the Fridge for at least 1 day. Try to flip the breasts halfway thought the marinade time. Get the grill ready and up to temp (205 – 230 F) and place the chicken on the grate next to the coals. I place the thicker part of the breast closer to the coals. Throw some apple or pecan wood into the smoke box and let her go! I use a remote thermometer, so I really watch temps not time. Generally around 15 – 20 minutes, but once the chicken reaches 155 – 160 in the thickest part, pull it off and wrap in foil. I let it sit for 10 – 15 minutes, then cut and serve! The flavor is to die for, super moist and even people like my mother that does not like chicken, says its awesome!! BTW – The chicken continues to cook and hits 165 F……
So the second part of the question is what makes it so special. The time, effort and love that goes into each dish makes a delicious healthy memorable meal! All are incredibly simple to do and does not take too much time!
The last one is Tri-tip street tacos, cilantro lime rice and beans. The drink is hand squeezed Orange, Lemon, lime margaritas, with Gold Tequila, Local Distilled Orange and Peach Brandy!
By understanding the process of freezing lemon ricotta cookies, you can ensure that they maintain their texture and taste when thawed. Freezing cookies can be a convenient way to have a batch ready for unexpected guests or for satisfying sudden sweet cravings without the need for immediate baking.
Whether you want to make a large batch in advance or save some leftover cookies, freezing lemon ricotta cookies can be a handy solution. With the right techniques and tips, you can enjoy these delicious cookies at your convenience.
Benefits of Freezing Lemon Ricotta Cookies
Freezing lemon ricotta cookies is a great way to extend their shelf life and enjoy these delicious treats for a longer period of time. By freezing the cookies, you can preserve their freshness and flavor, making them a convenient snack or dessert option whenever you crave a sweet treat.
One of the main benefits of freezing lemon ricotta cookies is that it allows you to prepare a large batch of cookies in advance and store them for future use. This is especially useful if you are planning to serve the cookies at a party or gathering, as you can easily defrost them and have a ready-made dessert option on hand.
Another advantage of freezing lemon ricotta cookies is that it helps to maintain their soft and chewy texture. When you freeze the cookies properly, they will retain their moisture and taste just as delicious as when they were first baked. This makes them a great option for those times when you want a freshly baked cookie but don’t have the time to make them from scratch.
Additionally, freezing lemon ricotta cookies can help to prevent food waste. If you have leftover cookies that you are unable to finish, you can simply freeze them for later consumption rather than letting them go to waste. This allows you to enjoy the cookies at a later date without having to worry about them spoiling.
In conclusion, freezing lemon ricotta cookies is a convenient and practical way to enjoy these delightful treats whenever you want. By following proper freezing techniques, you can preserve the cookies’ freshness and flavor, making them a versatile and delicious dessert option.
Extend the Longevity of Lemon Ricotta Cookies
If you’re wondering about ways to prolong the shelf life of your lemon ricotta cookies, freezing them is a great option. By storing these delectable treats in the freezer, you can ensure that they maintain their freshness and flavor for an extended period. Freezing your cookies is a simple and effective way to prevent them from going bad and to enjoy them at a later time.
To freeze lemon ricotta cookies, follow these easy steps:
1. Allow the cookies to cool completely before freezing to prevent condensation and sogginess.
2. Place the cookies in a single layer on a baking sheet lined with parchment paper.
3. Place the baking sheet in the freezer and let the cookies freeze for about 1-2 hours, or until they are firm.
4. Once frozen, transfer the cookies to an airtight container or a freezer-safe bag. Be sure to label the container with the date of freezing.
5. When you’re ready to enjoy the cookies, simply take them out of the freezer and let them thaw at room temperature for about 15-20 minutes.
By following these steps, you can ensure that your lemon ricotta cookies stay fresh and delicious for weeks or even months. This method allows you to enjoy these tasty treats whenever you crave them without worrying about them losing their quality. So go ahead and freeze your lemon ricotta cookies for a longer-lasting treat!
Table: Steps to Freeze Lemon Ricotta Cookies
| Step | Instructions |
|——|———————————————————————|
| 1 | Cool cookies completely before freezing |
| 2 | Place cookies in a single layer on a lined baking sheet |
| 3 | Freeze cookies for 1-2 hours until firm |
| 4 | Transfer cookies to an airtight container or freezer-safe bag |
| 5 | Label container with freezing date |
| 6 | Thaw cookies at room temperature for 15-20 minutes before serving |
Convenient for future use
Freezing lemon ricotta cookies can be a convenient way to ensure you have a sweet treat on hand whenever you need it. These delicious cookies can be frozen either before or after baking, depending on your preference. If you want to have fresh-baked cookies at a moment’s notice, you can freeze the cookie dough and then simply bake them off when you’re ready. Alternatively, you can bake the cookies first and then freeze them for later enjoyment.
To freeze lemon ricotta cookie dough, start by scooping the dough onto a baking sheet lined with parchment paper. Place the baking sheet in the freezer and allow the cookie dough to freeze until solid. Once frozen, transfer the cookie dough balls to a resealable plastic bag or airtight container. Label the container with the date and baking instructions, so you know how to bake them when you’re ready.
If you prefer to freeze baked lemon ricotta cookies, allow them to cool completely after baking. Once cooled, place the cookies in a single layer on a baking sheet and freeze until solid. Transfer the frozen cookies to a resealable plastic bag or airtight container, making sure to separate the layers with parchment paper to prevent sticking. When you’re ready to enjoy the cookies, simply thaw them at room temperature or reheat them in the oven for a few minutes to enjoy them warm and fresh.
By freezing lemon ricotta cookies, you can easily have a batch of these delightful treats on hand for impromptu gatherings, unexpected guests, or just to satisfy your sweet tooth whenever the craving strikes. Whether you freeze the dough or the baked cookies themselves, you’ll appreciate the convenience of having these delicious treats ready to enjoy at a moment’s notice.
Ready-to-eat treats anytime
Lemon ricotta cookies are a delightful treat that can be enjoyed at any time of day. The soft and tangy flavor of lemon combined with the creamy richness of ricotta cheese creates a perfect balance of sweet and tart flavors. These cookies are perfect for a quick snack, a mid-afternoon pick-me-up, or a light dessert after a meal.
One of the great things about lemon ricotta cookies is that they can be easily frozen for later enjoyment. Freezing these cookies allows you to have a batch on hand whenever a craving strikes. To freeze lemon ricotta cookies, first, allow them to cool completely after baking. Once cooled, place the cookies in a single layer on a baking sheet and place them in the freezer. Once frozen solid, transfer the cookies to an airtight container or a freezer bag, and store them in the freezer for up to three months.
When you’re ready to enjoy your frozen lemon ricotta cookies, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes. Alternatively, you can warm them up in the oven at a low temperature for a few minutes to bring out their fresh-baked flavor. These cookies are perfect for any occasion and can be enjoyed with a cup of tea, coffee, or as a sweet treat on their own.
Having a stash of frozen lemon ricotta cookies on hand ensures that you always have a delicious treat ready to enjoy whenever you need a little something sweet. Whether you’re entertaining guests, craving a midnight snack, or simply want to treat yourself to a tasty dessert, these cookies are a perfect choice. Freeze a batch today and enjoy the convenience of having ready-to-eat treats anytime.
Proper freezing methods for lemon ricotta cookies
When it comes to freezing lemon ricotta cookies, it’s important to follow the proper methods to ensure that the cookies maintain their texture and flavor. Here are some tips to help you freeze lemon ricotta cookies effectively:
First, make sure that the cookies are completely cooled before you attempt to freeze them. This will help prevent condensation from forming on the cookies, which can lead to freezer burn.
Next, you can either freeze the cookies individually or in batches. If you choose to freeze them individually, place them on a baking sheet lined with parchment paper and place them in the freezer until they are firm. Once they are firm, transfer the cookies to a resealable plastic bag or airtight container for long-term storage.
If you prefer to freeze the cookies in batches, layer them between sheets of parchment paper in a container with a tight-fitting lid. This will help prevent the cookies from sticking together and make it easier to thaw only the amount you need.
When storing the cookies in the freezer, be sure to label the container with the date so you can keep track of how long they have been stored. Lemon ricotta cookies can be stored in the freezer for up to 2-3 months without losing their quality.
When you are ready to enjoy your frozen lemon ricotta cookies, simply remove them from the freezer and let them thaw at room temperature for about 15-20 minutes. You can also reheat the cookies in a preheated oven at 350°F for a few minutes to revive their freshness.
By following these proper freezing methods, you can enjoy delicious lemon ricotta cookies whenever you crave them, whether they are freshly baked or stored in the freezer for later enjoyment.
Allow cookies to cool completely
Once you have baked your delicious lemon ricotta cookies, it’s crucial to allow them to cool completely before attempting to freeze them. This step is essential to ensure that the cookies maintain their texture and flavor when frozen and thawed later on. Let the cookies sit on a cooling rack for at least 30 minutes, or until they have reached room temperature.
Allowing the cookies to cool completely will also prevent them from becoming soggy or developing ice crystals when frozen. This step is especially important for delicate cookies like lemon ricotta cookies, which can easily lose their texture if not properly cooled before freezing.
By taking the time to allow your cookies to cool completely, you can ensure that they remain fresh and delicious when you are ready to enjoy them later on. So be patient and let your lemon ricotta cookies cool before popping them in the freezer for future enjoyment.
Individually wrap cookies
When freezing lemon ricotta cookies, it’s essential to ensure that each cookie is individually wrapped before placing them in the freezer. This step is crucial to prevent the cookies from sticking together during the freezing process. By wrapping each cookie individually, you create a barrier that helps maintain their shape and texture when they are thawed.
To individually wrap the cookies, you can use parchment paper, plastic wrap, or aluminum foil. Simply place a cookie on a piece of parchment paper, then fold the paper over the cookie and tuck the edges underneath to secure it. Alternatively, you can wrap each cookie in plastic wrap by placing the cookie in the center of the wrap and folding the sides over to enclose it. Make sure to twist the ends to seal the cookie securely.
By individually wrapping the cookies before freezing them, you not only preserve their freshness and flavor but also make it easier to grab a single cookie when you’re ready to enjoy them. This method prevents the cookies from clumping together, allowing you to defrost only the number of cookies you need at a time without having to thaw the entire batch.
Overall, taking the time to individually wrap lemon ricotta cookies before freezing them ensures that they retain their delicious taste and texture, making them a convenient and delightful treat to have on hand whenever a sweet craving strikes.
How to Freeze Lemon Ricotta Cookies
When it comes to preserving the freshness and flavor of your lemon ricotta cookies, freezing can be a convenient option. To ensure that your cookies stay delicious and retain their texture when thawed, it’s important to follow the right steps. One key aspect of freezing cookies is storing them properly in an airtight container or freezer bag.
After baking and cooling your lemon ricotta cookies, make sure they are completely cooled before attempting to freeze them. Once cooled, place the cookies in a single layer on a baking sheet and place the sheet in the freezer. Allow the cookies to freeze for about an hour or until they are firm to the touch.
Once the cookies are frozen, transfer them to an airtight container or freezer bag. It’s crucial to remove as much air as possible from the container or bag to prevent freezer burn and maintain the cookies’ freshness. Seal the container or bag tightly and label it with the date of freezing to keep track of their storage time.
When you’re ready to enjoy your frozen lemon ricotta cookies, simply remove the desired amount from the freezer and let them thaw at room temperature for about 30 minutes. You can also reheat the cookies in a preheated oven for a few minutes to restore their crispness and warmth. By storing your cookies in an airtight container or freezer bag, you can ensure that they stay fresh and delicious even after being frozen.
Tips for Thawing and Serving Frozen Lemon Ricotta Cookies
Thawing and serving frozen lemon ricotta cookies can be a breeze with the right techniques. Here are some tips to help you enjoy these delicious treats:
- Thawing:
- Remove the cookies from the freezer and place them in the refrigerator overnight to thaw slowly.
- For a quicker thaw, you can also leave the cookies at room temperature for a few hours.
- Serving:
- Once the cookies are thawed, you can enjoy them as is or warm them up in the oven for a fresh-baked taste.
- Sprinkle some powdered sugar or drizzle a lemon glaze on top for extra sweetness.
- Storing:
- After thawing, store any leftover cookies in an airtight container at room temperature for up to a week.
- For longer storage, you can freeze the cookies again, following the same freezing and thawing process.
Lemon Ricotta Cookies
FAQ
Can lemon ricotta cookies be frozen?
Yes, Lemon Ricotta Cookies can be frozen for up to 3 months. To freeze Lemon Ricotta Cookies correctly, simply allow them to cool completely after baking, lay them out on a baking sheet to prevent them from sticking together, and then place them in an airtight container with waxed paper between layers. After these steps, place them in the freezer.
What are lemon ricotta cookies made of?
Plus, they are fun to have around for the holidays or any celebration. The ingredients for Lemon Ricotta Cookies are: all purpose flour, baking powder, salt, butter, granulated sugar, lemon zest and juice, egg, ricotta cheese, and powdered sugar.
Can you use skim ricotta in cookies?
If your ricotta appears wet, let it drain in a fine mesh sieve to remove the excess liquid before using. Part skim ricotta will work in a pinch, the cookies just may not be as fluffy. Lemon: whenever you are using lemon zest in a recipe, always use an organic lemon. Here, zest and juice the lemon ahead of time.
Can ricotta cookie dough be refrigerated?
Store in a cool dry place You can make and refrigerate ricotta cookie dough up to two days in advance or freeze it for up to 3 months. Wrap securely to avoid moisture loss and freezer burn. Thaw the cookie balls overnight in the fridge and bake as directed.
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