from John Ash, Chef Consultant:
“I’ve always loved fondues but they can be a little rich. Here’s a version that cuts down on the fat but still provides the flavor. I love the goat cheeses from Redwood Hill Farm.”
This recipe was originally developed using Redwood Hill Farm Teleme, which we no longer make. Our aged cheddar is a great substitute…melting wonderfully in the bath of the tomatoes.
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.
Any fine olive oil will work well in this salad – we love the extra citrus kick from “O Lime.” This salad comes together quickly, and will make a perfect first course.
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.