Redwood Hill Farm Recipes
Goat 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.
Summer is for salads!
Try this fresh, crisp salad topped with a creamy, cultured goat milk cheese and kefir dressing. Sprinkle poppy seeds just before serving for a colorful finish. If you cannot find favas, try edamame or simply double up on peas. Use Mâche or baby spinach if you cannot find pea shoots at your farmer’s market or grocery store produce aisle. The fava beans and peas as well as dressing can all be prepared up to a day ahead, making this a nice recipe for summer entertaining.
Recipe by Lou Lambert and Larry McGuire and first appeared on bonappetit.com
Calories (kcal) 219, Fat (g) 4, Sodium (mg) 42, Carbohydrates (g) 32, Dietary Fiber (g) 13, Total Sugars (g) 7, Protein (g) 15, Saturated Fat (g) 2, Cholesterol (mg) 13
We’ve discovered an inventive recipe pairing the brassica superfood cauliflower with a savory goat cheese sauce. If you visit New Orleans, you’ll find this signature dish by chef Alon Shaya on the menu at Domenica restaurant, www.domenicarestaurant.com. We have tested it here using Redwood Hill Farm cheeses and our Green Valley Organics Lactose-Free Cream Cheese and the results are lovely! Chef Shaya precooks the cauliflower in seasoned liquid infusing it with flavor, and roasts the whole head at the finish crisping the cauliflower and creating a colorful, textural contrast to the silky whipped goat cheese.
Nutritional Content Per Serving:
Calories(kcal) 480, Fat (g) 37, Saturated Fat (g) 15, Cholesterol (mg) 60, Carbohydrates (g) 11, Dietary Fiber (g) 3, Total Sugars (g) 4, Protein (g) 10, Sodium (mg) 1320
Surprise your family with a different breakfast idea: the savory muffin. It will fill your kitchen with the warm and earthy fragrances of basil, feta cheese and freshly baked bread, welcoming late risers as they pile out of bed. We suggest serving these muffins with honey butter, which creates a beautiful combination of sweet and savory and enhances the contrast of the tender crumb with the crunchy, seeded muffin top. This recipe was inspired by the Hummingbird Bakery Cook Book, which was published by the legendary Hummingbird Cupcake Shops in London, where it first appeared.
Baked egg in puff pastry on a bed of fragrant, roasted vegetables and a creamy base of savory feta, heavenly! And quite easy to make. Serve this savory pastry as an appetizer, or alternatively, with a lightly dressed green salad as a perfect spring brunch entree. We suggest pairing it with Champagne or other dry sparkling wine. Your guests will be delighted.
We’ve adapted this recipe from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi to include our feta.
Cheers to a fresh and healthy
Here is a way to pump up your intake of health-boosting vegetables and probiotics: Pair your leafy greens with homemade Ranch dressing. Originally calling for buttermilk, we’ve substituted our Plain
Goat Milk Kefir in this Ranch dressing recipe and love the result. Use over fresh lettuce greens, as a dip for raw vegetables, or as a dressing for potato salad and coleslaw.
This recipe was adapted from one at Huffingtonpost.com
Fudge for the holidays, with a twist: made with cultured goat milk kefir
We’ve added pistachios to a classic peanut butter fudge recipe using our fresh, award-winning, plain goat milk kefir instead of evaporated milk. The goat milk kefir works beautifully—the resulting fudge is smooth, creamy with a nice peanut-butter flavor and a hint of tartness. Chopped, unsalted pistachios give just the right amount of contrasting “crunch” to the creamy confection and are very pretty sprinkled over the top as a garnish. Adapted from goat milk fudge recipe on food.com.
This fudge makes a great homemade gift—just be sure to save some for yourself.
Incredibly flavorful, crisp, yet full of chewy fruit and tasty seeds, these crackers have it all! Wonderful when paired with our artisan cheeses on your holiday cheese tray or floated in your favorite soup. Adapted from Rosemary Raisin Pecan Crisps recipe from Dinner With Julie.
New research finds that eating an avocado per day, as part of an overall diet rich in healthy fats, may help cut the bad kind of cholesterol, known as LDL. “The avocado is this nutrient-rich, power-packed fruit that’s full of monounsaturated fat,” CBS News medical contributor Dr. Tara Narula, a cardiologist at Lenox Hill Hospital in New York, says. “It also has fiber and antioxidants in it. It’s high in potassium, and vitamins. It’s low in sodium, cholesterol and sugars.” Plus, she noted, “the ancient Aztecs thought it was an aphrodisiac, if you need another reason to eat them.”
Creamy, probiotic-rich goat milk kefir provides the perfect base for this thick, nutrient packed green smoothie. You’ll get the benefits of goat milk, plus the powerful nutritional boosts from avocado, quinoa, banana and cucumber.
This rustic recipe has been a favorite of mine since my long-time friend and goat cheese lover, Helen Jackson, gave it to me a few years ago. It makes a great vegetarian dinner or side dish and shows off how versatile cooking with fresh chèvre can be. Tip: do use a mandoline for slicing vegetables if you have one—this recipe is best when the vegetables are sliced very thin.
We’ve combined fresh-from-the-garden rhubarb with a yogurt-vanilla cake batter, for a new dessert recipe that is as pretty to look at as it is delicious to eat. Enjoy this seasonal, easy upside-down cake with a scoop of homemade goat milk ice-cream for easy living! This recipe was adapted from a favorite of ours published by the New York Times. It’s a classic.