Michigan Flavors Charity Dinner Sept. 23

- "Great Lakes, great tastes" is the theme of an upcoming charity dinner to benefit Michigan's Make-A-Wish Foundation. The dinner features a taste from cityies across Michigan.

The Michigan Flavors Charity Dinner is Friday, September 23 at The Great Lakes Culinary Center in Southfield. Dinner includes an open bar and wine pairings during your meal. It starts at 5 p.m.

Food will be created by Chefs Steven Grostick and Jeremy Paquin. Chef Steven Grostick joined us in the FOX 2 Cooking School to tell us more about the event and give us a peek at some of the food. You can watch in the video player above, and get his recipe for homemade ricotta cheese below.

Tickets are $80 or $150 per couple. You can get more information or order tickets online at www.michiganflavorsdinner.com.

Whole Milk Ricotta Cheese
Makes:  2+ Cups

7 Cups Whole Milk (Not Ultra Pasteurized)
1 Cup Heavy Whipping Cream (Not Ultra Pasteurized)
1/3 Cup Fresh Lemon Juice
1 tsp. Kosher Salt

*In a heavy bottomed Stock pot, bring the milk and cream to 200 degrees (check the temperature using a candy thermometer)
*While the Milk and Cream are coming to temperature, set a strainer over a bowl and line with 2 layers of cheese cloth. 
*Once the Milk & Cream have reached 200 degrees, remove from the stove and add the lemon juice and salt to the pot.  Stir gently to combine.
*Allow the mixture to sit for 15 - 20 minutes, untouched.  The curds should separate from the whey and you will see clumps in the mixture. 
*Remove the larger clumps of curd from the pot with a slotted spoon and place into the cheesecloth lined strainer.  Once the large curds are removed, pour the remaining mixture through the strainer. 
*Allow the cheese to drain for 30 minutes.  If you prefer the cheese to be more moist, add some of the whey to the mixture.
*Use the whey in place of water for baking recipes.

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