Archive for 2012
Sonoma County food columnist and cookbook author Michele Anna Jordan has created this beautiful savory tart recipe using our goat cheeses. Aged cheddar melds with the herbs, peppers and onion in a custardy filling inside a tart shell made with our Chevre. Use a 9″ tart pan with removeable bottom for an impressive presentation!
Enjoy the bold Mediterranean flavors in this classic quiche, which uses both our goat milk cheddar and yogurt in the custard.
Simple to make, creamy & delcious Gelato! Enjoy one of our favorite recipes for summer developed with Redwood Hill Farm plain goat yogurt from one of our favorite Sonoma County chef’s, Duske Estes, Zazu Restaurant.
Fresh fava beans, apples and goat cheddar fill buttery layers of filo dough pastry in this impressive fresh Spring tart.
Redwood Hill Farm Plain Chèvre sweetened to perfection is an elegant dessert, delicious filling for crepes and blintzes or a low calorie alternative to cream cheese frosting. We also love it simply served with slices of fresh fruit such as poached pears, mango or strawberries!
Try molding it for a simple, elegant presentation that is fun and easy to put together. Pictured here, we’ve set it in a heart shape cheese mold. Click here for more recipe ideas with fresh, versatile Redwood Hill Farm Chèvre.
If you can possibly wait, this cake is best served the day after baking. It’s moist tender crumb is due to the yogurt.