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I realized this past weekend that strawberries have been way too absent around here.
Well, they have been a little absent from the blog, but not my life. I love strawberries and I probably eat too many… nah that’s not possible. Although this summer I do have to say that I have probably been consuming more cherries. I think that is only because they are a new to me fruit (which is crazy), and I feel like I have to make up for the nineteen years of my life that did not involve cherries.
But let’s just talk about strawberries, ricotta and seeded nuts today.
Or actually, since I really cannot focus at all at the moment, let’s talk about the barn.
As you have probably guessed, it’s moving along as slow as molasses. Or at least not as fast as I would like, but I am thinking that is just the way it goes with home renovations. SLOW. Somehow the builder is still saying the barn will be finished by November, but as more and more time passes I am having my doubts.
The fun news is that I have already picked out a lot of my appliances and a few other items. Counters and cabinets are next on the list. And by next, I really mean like tomorrow. I am so behind on that one. The problem is, I hate making these decisions. One, there are so many and I am definitely overwhelmed. Two, I like too many things, and I sort of want them all. Three, what if I choose countertops and end up hating them, then I just have to live with them? Really, that would sort of stink.
So…what’s your favorite countertops?
Really, I would love to hear about what works great for you – marble, concrete, soapstone? These are just some of the options I am considering.
Ok, back to Ricotta cream? Have you guys ever had it?
If not then you do not know just how good it is. Forget about yogurt, ricotta cream is my new go to. It’s light and whipped and when sweetened with a little maple syrup it makes the perfect sweet snack or breakfast. Pair it with these balsamic strawberries and quick maple nuts and you’ve got the perfect healthy four o’clock snack or easy weekday breakfast. This dish literally takes only a few minutes to make, and there is no baking involved! Yeah!
Oh, and if you happen to be out of strawberries you can totally sub another fruit in. Blackberries, blueberries, cherries, peaches – I think they’d all work great.
Sweet Balsamic Strawberries w/Whipped Ricotta Cream and Maple Glazed Seeded Nuts.
Servings: 4 Bowls
Calories Per Serving: 725 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Whipped Ricotta Cream
- 2 cups part skim or whole milk ricotta cheese
- 2 tablespoons pure maple syrup (or honey but I really like the maple flavor)
- 1 teaspoon vanilla extract
Balsamic Strawberries
- 2 cups strawberries halved
- 1/4 cup balsamic vinegar
- 1/4 cup pure maple syrup
- 1 teaspoon vanilla extract
Maple Glazed Seeded Nuts
- 1 1/2 cups mixed whole nuts (I used equal amounts pistachios almonds, cashews + pecans)
- 2 tablespoons sunflower seeds or pepitas pumpkin seeds
- 2 tablespoons chia seeds or flax seeds
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
Instructions
- To make the ricotta cream: Place the ricotta cheese, pure maple syrup (make sure there is no added sugar in your syrup) and vanilla in a food processor or blender. Puree until completely smooth and whipped, about 1 minute. Scoop the ricotta cream into a bowl and refrigerate until cold, at least 15 minutes or until ready to eat.
- Meanwhile make the balsamic strawberries: Place the strawberries, balsamic vinegar and maple syrup in a small pot. Bring to a boil and cook for 3 minutes or until the strawberries are just beginning to soften. Using a slotted spoon remove only the strawberries and place them in a bowl. Bring the remaining sauce to a boil, boil for another 3-5 minutes or until the sauce has thickened into a thin syrup. You do not want it to thicken too much so watch it closely. Pour the sauce over the strawberries. Allow the berries to cool a little before serving.
- To make the maple glazed seeded nuts, add the nuts and seeds to a skillet set over medium heat. Toast the nuts until fragrant, about 5 minutes. Once the nuts are toasted remove from the heat and stir in the maple syrup, vanilla and a pinch of sea salt. Spoon the mixture out onto a baking sheet lined with parchment. Allow to cool and then store in an airtight container.
- To assemble, spoon the strawberries into the bottom of four small bowls or jars. Next add the ricotta cream and then add the nuts on top. Lastly, drizzle with more balsamic syrup. Grab a spoon!
Have a berry delicious Tuesday! Oh, and don’t forget to let me know your opinions on countertop options!
Teaghan-
I would first like to say that I absolutely adore your blog, your outlook and most of all, your wonderful recipes! I think I’ve made close to 50 of them now and every time has been such a treat! Of all the recipes, this has to be my all time favorite. I’ve made it about 4 times now and the creamy whipped ricotta offset by the sweet stewed berries is the perfect brunch starter, afternoon snack and light dessert. Thank you for your love of good food and inspiring me to share so many memorable meals with my loved ones!
-Lauren
WOW! Lauren, this might be the nicest comment ever! Thank you so so much! I couldn’t be happier you have liked everything! The fact that you have made that so many of my recipes make me smile right here in my seat! haha! Thank you for making my day! Im so happy you liked this and everything else (:
I have just made this. Assembly is left. So excited! I love maple syrup.
I’m definitely giving this one a go asap! By the way, beautiful blog, glad I came across it!! x
Awe! Thank you so much! Hope you love this!
Hey Tieghan! I recently discovered your blog (well, I’ve seen it around for awhile, but just recently started exploring.) Your recipes are so unique and refreshing! I hope you are planning on opening a gourmet restaurant someday, because I’d so be there!
So, countertops…..well, I have a lot of opinions on this lately since I am helping my sis-in-law, Tammy, (who actually blogs with me at FoodApparel) with a new home build and have done a lot of home renovations in my line of work. The kitchen is our haven so it has been a hot topic.
She’s personally going with quartz because it is very hard, durable and non-porous. Since it’s a manufactured stone, you can basically get it in any color or style you want as well.
But because we are in love with the idea of making doughs, crusts and candies, she’s doing a marble slab on the island. However, big concern with marble is that is scratches and stains easily. In fact, I was just at a stone yard the other day ordering a kitchen slab for another house I’m working on, and the fabricator absolutely cringed at the idea of marble in the kitchen at all. So Tam’s solution is to have a dedicated cutting board on the corner of the slab (with rubber footings) so that there is never a temptation to cut directly on the slab. Also with a marble slab, you’ll want to research great sealing products and use them diligently.
I personally have granite. It’s great, too. Once again, just be consistent with sealing about every 6 months.
Wow, thank you so much for all this information!! I am thinking marble so I will research sealing products. Thanks!
That looks scrumptious Tieghan! Love the idea of jazzing up the strawberries.
Have a great Wednesday!
Thanks Melanie! Hope you had a great Wednesday too!
Best looking strawberries on the whole dang internet!! Gah! All these images are so pinnable 🙂
wel thank ya!
Ricotta cream sounds like heaven with those gorgeous strawberries! I would love marble counters…. one day in my dream kitchen!
Thanks Laura and I am leaning towards marble, but there are so many different kinds!
I don’t know if you could have made a more gorgeous or delicious jar.
Thank you! You are the sweetest!
Looks delicious. Wondering how much maple syrup should be used for nuts?
Thanks so much and it is 2-3 tablespoons (depending on how sweet you like it). Thanks so much!
Gorgeous photography… delicious recipe. Tieghan, when are you going to publish a cookbook?! You are amazing!
Thank you so much and honestly, I have not thought about a book much. Thank you though! 🙂
Big fan of whipped ricotta. I love the flavor combinations you have going on here. Yum!
Thanks Nathalie!
I love all the flavors and textures you have going on here, and serving it in a little mason jar is just inspired!
Thanks Mary!
Ricotta cream sounds like the perfect snack right now – and balsamic with strawberries? Yup – I’m officially hungry. And your photos are always so perfect, Tieghan!
Goodluck on finishing the barn!
Thank you so much, Sarah!
So funny, had already planned a balsamic strawberry dessert tonight, but yours looked better. Had already made the meringues for the other one, so just serving all yours on the meringues!! guessed at maple syrup on nuts, they look great! We have had granite for 15 years, guess we have the right kind, because I’ve never done a thing to it, and it looks like the day we got it!, love it for dough!
Awesome! Hoping you love it!
I will be thinking about granite for sure!
Woah Tieghan! Looks SO amazing! I’m (sadly!) allergic to strawberries, but I bet raspberries would be amazing too! Those maple glazed seeded nuts sound absolutely incredibly – in fact, I’m going to make them tonight! I’m sure the barn will be ready by November, and you’ll have the most amazing Christmas in that gorgeous barn! As for countertops, I love our granite ones, but make sure you get the glazed ones because our ones aren’t glazed and it’s a pain when you spill water/food on them because it leaves a mark!
Allergic to strawberries! 🙁 I am so sorry!
Thanks for the advice!