Food Recipes Appetizers Baked Sheep’s Milk Ricotta with Dried Persimmons 2.0 (1) 1 Review Spike Gjerde showcases locally sourced ingredients to support farmers in dishes like this at A Rake’s Progress. By Spike Gjerde Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Greg DuPree Active Time: 15 mins Total Time: 1 hr Yield: 6 Jump to recipe Spike Gjerde, the James Beard Award–winning chef at restaurants like A Rake’s Progress in Washington, D.C., and Woodberry Kitchen in Baltimore, approaches local sourcing with religious fervor. He forgoes olive oil and lemons, using locally grown and pressed oils and vinegars in their place. His team dries mint, lavender, peaches, and cherries — and even makes garlic powder. He refuses to buy from distributors, even when they buy from local growers, because he wants every penny to go the farm. “A lot of people say, ‘Wow, this is harder than I thought.’ Then they just call [a giant distributor]. But it’s why we’re doing it,” Gjerde says. “Our job is to get more value back to growers.” This recipe, from A Rake’s Progress, is inspired by Gjerde’s relationship with local makers and purveyors. Hoshigaki are Japanese persimmons that have been dried and massaged to evenly distribute their sugars. Gjerde shaves them and scatters them over baked ricotta to make an indulgent but healthy snack. Order hoshigaki from penrynorchardspecialties.com. Cook Mode (Keep screen awake) Ingredients 1 1/2 cups sheep’s milk ricotta cheese 1 large egg 1 teaspoon medium-grind sea salt (such as J.Q. Dickinson) 2 tablespoons Herb Oil 1/4 ounce hoshigaki (Japanese dried persimmons), shaved on a mandoline (about 2 tablespoons) Grilled bread, for serving Directions Preheat oven to 350°F. Stir together ricotta, egg, and salt in a medium bowl. Transfer ricotta mixture to a small (3-cup) crock or gratin dish. Bake in preheated oven until ricotta mixture is puffed and golden brown in spots, 45 to 50 minutes. Drizzle herb oil over baked ricotta, and top with shaved hoshigaki. Serve hot with grilled bread. Suggested Pairing Creamy, full-bodied Rhône-style white. Originally appeared: March 2019 Rate It Print