This is the ultimate pumpkin cheesecake recipe! It has a unique gingersnap crust and rich, luscious swirls of cream cheese and chèvre cheesecake plus pumpkin. If you want something extra special for the holidays, you must try this recipe. This recipe was tested and then adapted from a favorite cheesecake recipe I’ve loved making at Taste of Home.
This bread was developed as a request from Jennifer Bice and Steven Schack of Redwood Hill Farm for the annual Goat Milk Producers Convention which was held in Santa Rosa in 1990 at the Landmark Winery. It first appeared in print in Brother Juniper’s Bread Book: Slow Rise as Method and Metaphor by Peter Reinhart. At that time we made a goat milk ricotta, or as we liked to call it “rigoatta”, and the original recipe was developed using that ricotta goat cheese.
A creamy, naturally sweet goat yogurt popsicle—with flavors of your favorite mango lassi yogurt drink. Fresh mango is paired with coconut milk and drained Redwood Hill Farm Goat Yogurt for a warm weather, low sugar and healthful treat that kids of all ages will love to make as well as eat.
Donuts… deliciously crispy on the outside and fluffy on the inside.
This donut recipe uses a lucky Chinese ingredient eaten on New Year’s Day: orange. The recipe calls for yuzu jam, made with Asian citrus, but you can use any citrus jam that is readily available such as orange marmalade. Oranges and tangerines bring luck, wealth and success to all those that eat them during the New Year.
Redwood Hill Farm plain kefir is the secret ingredient here. The batter should be slightly thick and donuts fried over a low-medium heat to make sure they are completely cooked and fluffy on the inside. You can either mix the yuzu jam in the batter or drizzle over the donuts while still warm. Sprinkle generously with powdered sugar (optional) for extra sweetness.
Happy Year of The Goat, we hope it is filled with luck and delicious new recipes for you!
“Goat people” love to collect all kinds of goaty items. Enjoy this collection of some of Jennifer’s favorite art pieces collected over her 45+ years of owning and loving dairy goats.
We’ve set our annual Farm Tour dates and hope to see you
Mark your calendars and please join us this year as we celebrate life on our goat farm. Our dates have been set, and we hope you will be able to join us in beautiful west Sonoma County, a truly magical place in springtime.
We’d like to wish our customers,
friends and colleagues all the best in 2015.
Thanks for being part of our fun and success in 2014. From our annual Spring Farm Tours to all the community and national events we shared with you,
it was a great year.
Please visit us online often in the upcoming year for the latest news from our farm and creamery. Also, if you haven’t already, we invite you to join our “Goat Club” by signing up for the Redwood Hill Farm newsletter and be the very first to receive special recipes, images, and promotions all year long…enjoy!
The winter “eating” holidays are all about sharing with family and friends. Entertaining, a house full of party guests or perhaps simply a few intimate friends. Perhaps enjoying a few extra days at home with family and friends, or garnering “oohs and aahs” when you bring a platter of your favorites to a holiday potluck.
Whether you’re serving cheese as an appetizer or as part of your dessert course, have fun by using Redwood Hill Farm’s unique, delicious artisan cheeses and along with a few simple suggestions we’ve discovered over our more than 25+ years of crafting goat milk cheeses in the farmstead tradition.
Redwood Hill Farm & Creamery owner Jennifer Bice has made many trips to France to study goat cheese making techniques. Her experiences resulted in the development of our beautiful French-style goat cheeses right here in Northern California.
The Cameo, California Crottin, and Bucheret artisan goat cheese pictured are all handmade with
imported French cheese cultures, and paired with classic French accompaniments. Bon appétit!
Redwood Hill Farm Plain Goat Yogurt was chosen as 2014 FOODIE AWARD WINNER runner-up by Vegetarian Times Magazine editors and readers.
We are proud to share the exciting news that Redwood Hill Farm Plain Yogurt was selected as a runner-up of VEGETARIAN TIMES (VT) Magazine’s 6th Annual Foodie Awards, which were announced in the October 2014 issue now available on newsstands. VT editors nominated 100 of their favorite products in 25 categories, covering all sorts of eating situations from breakfast, lunch and dinner to snacks and treats.
Readers were asked to vote for their favorite products at vegetariantimes.com, where nearly 5,000 votes were cast. Redwood Hill Farm Plain Goat Yogurt was a runner-up in the “plain yogurt” breakfast category.