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.
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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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!
A Redwood Hill Farm favorite
This recipe has been a favorite for as long as we can remember. We recently learned that it first appeared in print in SF Gate on January 2, 2003 in an article by Lynne Char Bennett. CLICK HERE for the link to the original recipe and article which includes wine pairings too.
There is an amazing persimmon tree on the farm, each year it gifts us such an abundance of fruit AND the fall color is spectacular (it’s fall and I must get a picture soon and post it here). This tart has it all, great contrast of tart and sweet, the creamy chèvre just shines and it’s beautiful to look at before slicing for your family or guests.
Baking with the seasonal harvest is such a great way to celebrate! One of our many Redwood Hill Farm customers sent this recipe to us, and after trying it, we knew we had to include it here. If you have a favorite recipe with any of our artisan goat milk products please send it along—we’d love to share it too.
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.
Sonoma County food columnist and cookbook author Michele Anna Jordan has created this beautiful savory tart recipe using our goat cheeses. Aged cheddar melds with the herbs, peppers and onion in a custardy filling inside a tart shell made with our Chevre. Use a 9″ tart pan with removeable bottom for an impressive presentation!
No rise time needed – just mix the ingredients together and bake for this beautiful fragrant herb bread.
The live cultures and lactic acid in yogurt helps marinate all kinds of meat. Our savory marinade adds a nice tangy touch to the finished dish and keeps it moist.
Dairy products, like kefir and yogurt, are preferred methods for tenderizing, as they are mildly acid so they don’t toughen proteins like highly acidic marinades, such as papaya, pineapple, vinegar and full strength citrus juices. Perfect for any kind of meat or vegetables!