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.
Thanksgiving is upon us…
and right on cue are blustery days, intense fall colors, and a sprinkling of rain showers to green up the fields on the farm. Recently on an extraordinarily fine day, I spent the afternoon with Jennifer and we made pie. Jennifer and I share a passion for cooking, along with Scott, David, Shelley and a few other siblings! As a large family growing up together on Redwood Hill Farm, cooking with fresh goat milk and seasonal produce from the garden each year became a natural part of our life. Now, some 45 years later, we all have favorite recipes when it comes to gathering for holiday meals and this pie is very special.
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 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 year-round at the farm. This recipe was adapted from Bon Appetit’s Lemon-Buttermilk Sherbet, June 2001. 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.
This is a classic lemon cake recipe that owner Jennifer Bice has been making with her award-winning chèvre for years. Arrange your tiny lemon cakes on a pretty serving platter, dust with powdered sugar and garnish with slices of lemon. Based on a recipe from Judith Maguire, pastry chef at Lalime’s Restaurant in Berkeley, CA, this simple recipe is sure to become one of your favorites, too.
Tres Leches Cakes is a classic Mexican dessert traditionally made with yellow cake drenched with sweetened condensed milk, evaporated milk and cream; topped with whipped cream and a cherry. We make ours in individual dessert cups (no sharing required!) and switch out the milks for our creamy goat’s milk yogurt and tangy kefir mixed with a splash of evaporated milk and vanilla. The result is a light and refreshing fruity dessert that’s a feast for the eyes and taste buds.
Make it Lactose Free: Substitute Earth Balance Buttery Spread for the butter, Green Valley Organic’s Lactose Free Blueberry Pomegranate Acai Kefir for the Redwood Hill Farm Kefir, Green Valley Organics Lactose Free Honey or Vanilla Yogurt for the Redwood Hill Farm Yogurt, and Soy Whipped Cream for the regular whipped cream.