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.
Update your classic holiday green bean casserole, using our cheddar goat cheese, lactose free sour cream, and fresh, in-season fennel and green beans.
“As a kid, my very favorite Thanksgiving dish was the green bean casserole. It still is, come to think of it. I suppose it’s one of the formative flavors from my childhood. Fast forward a few decades, and now that I’m pushing forty (gah!) and have changed how I eat, the notorious canned-soup version doesn’t really hold the same appeal for me. So what to do? Make a new dish that kicks the old one’s butt, that’s what!”
– Andrew Wilder, Eating Rules
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The following recipe is from the Ceres Project’s “Nourishing Connections Cookbook”. Fresh and delicious because it’s made with Redwood Hill Farm Goat Milk Yogurt and Goat Milk Kefir, this dip pairs equally well with crackers or crudite!
“Nourishing Connections Cookbook” is available!
We have a copy at Redwood Hill and I find myself picking it up often when looking to be inspired for a creative nourishing meal or from the heartwarming writing on improving my own diet. The links & resource section are wonderful as well.
This lovely cake was adapted from a favorite cookbook of mine, The Heritage of Southern Cooking by Camille Glenn. It is a family heirloom cake of hers and we think it will become a favorite with your family too! The original recipe calls for chopped, cooked, pitted prunes but the spices in it begs for trying pineapple or even cooked, chopped peaches as an alternative. The fruit may vary in the amount of moisture it gives to the batter, so if the batter looks a little loose after adding the fruit of your choice, add a tablespoon or so of flour.
I am showing the cake here with a delicious goat cheese Cream Cheese Frosting which is a perfect complement. This recipe, along with the original recipes suggested frosting, Caramel Kefir, are both in our dessert section. Remember: Redwood Hill Farm plain goat milk kefir is a perfect substitute for buttermilk in any recipe! The original recipe states that this cake is delicious served without frosting if desired.
If you see plump ripe tomatoes hanging on the vine, seize the moment of the tomato!
Local Sonoma County cookbook author and Press Democrat columnist Michele Anna Jordan knows how to make the most of the season. Tomatoes, bacon and our goat cheese aged cheddar peeking out of a toasty galette-style crust– how can you go wrong?
Note: For instructions on making the galette dough, click here.
Cream Cheese Frosting is a classic for spice or carrot cakes. An alternative we love is substituting Redwood Hill Farm Plain Chèvre goat cheese for the cream cheese.
Chèvre is a fresh, light-textured, rindless goat cheese that is similar to cream cheese but softer and fluffier with only 1/3 of the fat and calories and it’s delicious in recipes like this one! Try this recipe with award-winning Redwood Hill Farm Plain Chèvre the next time you’d like a delicious and unique frosting for your special cake.
Has your get up and go, got up and gone? Juice up your day with goat milk kefir and nourishing greens, bursting with energy to spare. We added a kiss of apple and a handful of strawberries for sweetness and recommend including a frozen banana for an extra creamy texture. Our Redwood Hill Farm Plain Kefir packs a punch of protein and has Flourish® – a proprietary blend of 10 live active probiotic cultures. Make enough to share as family and friends will be green with envy of your renewed vim and vigor.
For more on how to get creative with kefir and yogurt smoothies, check out our…
When food author Michele Anna Jordan’s students tell her they can’t make dough, she often uses this recipe to teach them how. “It’s mostly lack of confidence that gets in the way of a good dough. As long as you use chilled butter, cold water and don’t overwork the mixture, you should have excellent results every time.” says Michele.
Use this recipe for Michele’s Tomato Galette with Bacon.
For sweet galettes, see the variation at the end of this recipe.
Variation: For sweet galettes, use 1/4 teaspoon salt and add 1 teaspoon sugar at the same time.
Who says holiday dishes can’t be healthy? By adding kefir and fibrous parsnips to traditional mashed potatoes your guests will enjoy up to a whopping 10 grams of fiber per serving without missing a beat. A tummy-taming pour of Redwood Hill Farm Goat Milk Kefir adds creaminess, a delightful tang and beneficial bacteria to boot. For a lactose free option use our Green Valley Organics kefir. Try our tempting add-ons to take this showstopper over the top.
Switch It Up, Switch It Out
We whipped up our Parsnip-Tater Mash with goat’s milk kefir because we love its creamy texture and rich tanginess. But if you’re out of Redwood Hill Farm Plain Goat Kefir or have a hankerin’ for cow’s milk products, our Green Valley Organics Lactose Free Kefir, Yogurt or Sour Cream make fine alternatives. Each adds an exceptional creaminess and nutty flavor without any lactose. Substitute the kefir and yogurt 1:1 and the sour cream 3/4 cup per every one cup of kefir. Substitute Redwood Hill Farm Plain Goat Yogurt 1:1 too!
Redwood Hill Farm owner Jennifer Lynn Bice likes to make this lighter version of the classic southern pumpkin pie. In this recipe, she uses our plain goat milk kefir in place of the usual heavy cream or evaporated milk. Modified from a recipe in “The Heritage of Southern Cooking”, by Camille Glenn. Makes one pie.
We’re lucky to have an abundant supply of beautiful Meyer lemons at the farm. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sherbet. We replaced the buttermilk with an equal amount of Redwood Hill Farm Goat Milk Kefir for a bright refreshing treat. It can be made 3 days ahead. Keep frozen.