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.
Our buttery-rich Redwood Hill Farm Bucheret tops this simple spinach salad with a fresh apple cider-based vinaigrette. Thanks to Sheana Davis for this recipe.
This simple salad topped with warmed goat cheese is a popular menu item in France. Use either our fresh Chevre or California Crottin.
Sondra Bernstein’s first restaurant, the Girl and the Fig, is an institution and from the beginning of her culinary career in Sonoma County, Sondra’s been an enthusiastic fan of Redwood Hill Farm artisan goat cheese. Over the years she’s developed a number of recipes showcasing our goat milk cheese and has included Redwood Hill Farm in her cookbooks. Enjoy her easy and fabulous fondue recipe using our Smoked Goat or Aged Goat Cheddar.
A robust potato & feta salad loaded with raw vegetables, and a lemony, fresh herb/anchovy vinaigrette. This recipe comes to us from Chef Rene Madrid, and the San Francisco Yacht Club in Belvedere.
Don’t buy bottled blue cheese dressing, when it’s so easy to make your own!
Raita is traditionally served with Indian curries as a cooling compliment to the spiciness of the curry. It is also good served as a cooling summer dish on a hot day.