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Redwood Hill Farm Recipes

Recipe-Box-SmallGoat milk products are a natural in cooking! Enjoy these wonderful recipes, many courtesy of local Bay Area chefs, or experiment on your own. Try using Redwood Hill Farm goat milk yogurt or kefir in almost any recipe that calls for milk, cream, sour cream or buttermilk. The live cultures and lactic acid in yogurt and kefir helps marinate all types of meat. Commonly used to tenderize chicken (tandoori is fabulous, as is leg of lamb,) it would also be great for beef or chicken kabobs.

Recipe: Chèvre Lemon Cakes with Powdered Sugar

Written by Redwood Hill on . Posted in Recipes

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This is a classic lemon cake recipe that owner Jennifer Bice has been making with her award-winning chèvre for years. Arrange your tiny lemon cakes on a pretty serving platter, dust with powdered sugar and garnish with slices of lemon. Based on a recipe from Judith Maguire, pastry chef at Lalime’s Restaurant in Berkeley, CA, this simple recipe is sure to become one of your favorites, too.

 

 

Recipe: Rosemary Honey Yogurt

Written by Sharon Bice on . Posted in Recipes

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Created for Redwood Hill Farm by Sabrina Modelle, The Tomato Tart

(TheTomatoTart.com, @thetomatotart.com, facebook.com/sabrinamodelle.thetomatotart)

I just love this simple yet elegant flavor pairing of Rosemary Honey and creamy, Redwood Hill Farm Plain Goat Yogurt created for us by the Tomato Tart, I think you will too.

The recipe calls for 24 oz. of Redwood Hill Farm Goat Milk Yogurt but as Redwood Hill Fans know, our tubs of yogurt are in the one quart size. Reserve the additional 8 oz. of yogurt for another recipe.

Very easy and satisfying…enjoy!

Recipe: Make Your Own Greek Yogurt With Roasted Rhubarb

Written by Sharon Bice on . Posted in Recipes

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Created for Redwood Hill Farm by Deb Smith, Smith Bites (smithbites.com)

Here’s a recipe for roasting rhubarb and using as a flavor add-in with Redwood Hill Farm Plain Goat Yogurt. I was excited to get this recipe as I’ve been growing fresh rhubarb in my Sonoma County garden for a couple of years now…and love using it in recipes! We hope you love it too. In addition, you can view Deb’s video for this recipe, SELECT HERE.

Enjoy!  ~ Sharon

Recipe: Scott’s “No Kidding Around” chore-time energy smoothie

Written by Nancy Lorenz on . Posted in Recipes

Redwood Hill Farm Manager Scott Bice

Where does this goat farmer get his energy?

Managing a goat dairy requires long days and stamina to keep everything running smoothly. This means getting up before dawn and working all day – and, during spring “kidding season,” into the night as well, welcoming new baby kids into the world. Where does Farm Manager Scott Bice get all his energy?

His secret weapon is his “No Kidding Around” Chore-Time Energy Smoothie.” This special concoction, featuring our wholesome goat milk kefir and Scott’s own custom nutrient-rich add-ins, will energize you in the morning and sustain you through work or play.

Recipe: Feta & Chive Sour Cream Scones

Written by Sharon Bice on . Posted in Recipes

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When we discovered Joy the Baker and these Feta & Sour Cream Scones from her website, I simply could not resist testing this recipe and sharing. I brought these little gems into the office this morning, warm out of the oven all buttery and flaky—yum! Needless to say they were gone in a flash! This is a great recipe. I used our sister-brand Green Valley Organics Lactose Free Sour Cream and fresh chives from my garden.

Recipe: Chèvre Orange Pound Cake

Written by Sharon Bice on . Posted in Recipes

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I am always eager to try new pound cake recipe AND really love the recipe ideas and videos online at IFood TV. So when I saw a pound cake recipe in their newsletter recently, made with ricotta cheese, I immediately knew I had to try the recipe with our fresh chevre. Creamy and smooth with a similar texture to ricotta, I had a feeling Redwood Hill Farm Plain Chèvre would be a good swap.

And was it ever! The cake was dense, moist, with a lovely bright orange fragrance. The flavor was unique and rich and had me longing for a second piece. I brought the cake into the creamery office for a taste test and everyone agreed, soooooo good!

That cake was gone almost immediately.

 Nutrition Information Per Serving:

Calories 373, Calories from Fat 150, Total Fat 17 g, (26.1% DV), Saturated Fat 10.2 g (50.8% DV), Trans Fat 0 g, Cholesterol 98.8 mg, Sodium 264.6 mg (11% DV), Total Carbohydrates 49 g (16.4% DV), Dietary Fiber 2.1 g (8.5% DV), Sugars 32.7 g, Protein 8 g, Vitamin A 11.1%, Vitamin C 3.8%, Calcium 16.6%, Iron 2.7%

Percent Daily Values are based on a 2,000 calorie diet.

Recipe: Vanilla Rainbow Yogurt Parfait

Written by Sharon Bice on . Posted in Recipes

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Creamy Redwood Hill Farm Vanilla Goat Milk Yogurt is layered with every color-of-the-rainbow fresh fruit for this fresh and juicy yogurt parfait.

Nutrition Information Per Serving:

Calories 320, Fat Cal. 110, Total Fat 16g (25% DV), Sat Fat 5g (25% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 70mg (3% DV), Total Carb. 39g (13% DV), Fiber 6g, Sugars 19g, Protein 10g, Vitamin A 7%, Vitamin C 116%, Calcium 24%, Iron 6%.

Percent Daily Values are based on a 2,000 calorie diet.

 

Recipe: Tropical Getaway Frozen Yogurt Parfait

Written by Sharon Bice on . Posted in Recipes

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Catch the cool, tropical breeze with this special frozen yogurt parfait made with Redwood Hill Farm Apricot Mango Goat Yogurt, topped with tropical fruits and nuts.

Nutrition Information Per Serving:

Calories 290, Fat Cal. 110, Total Fat 13g (20% DV), Sat Fat 7g (35% DV), Trans Fat 0g, Cholest. 18mg (6% DV), Sodium 120mg (5% DV), Total Carb. 35g (12% DV), Fiber 3g, Sugars 17g, Protein 6g, Vitamin A 7%, Vitamin C 113%, Calcium 14%, Iron 10%.

Percent Daily Values are based on a 2,000 calorie diet.