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.
Our ultra-creamy Green Valley Organics® lactose free sour cream mixed with capers and zesty lemon adds the perfect touch to these savory appetizer bites. Make the batter a day ahead, or go a step further and make the blinis a day ahead, refrigerate and reheat on a baking sheet in a 300°F oven until warm. Got some gluten-free guests? Simply substitute your favorite gluten-free all-purpose baking flour blend and one teaspoon xanthan gum for the all-purpose flour. Buckwheat is gluten free. Be sure to have a thermometer on hand to assure the proper water and milk temperature.
Our CFO, Darlene Brazil, contributed this delicious chocolate cake recipe at the peak of zucchini season this year. It was a big hit in the office. If you’re looking for moist, rustic, doubly-chocolatey comfort-food, here you go. Top this irrestible chocolate cake simply with sifted powdered sugar, or go rich with your favorite buttercream or cream cheese frosting. For a ‘better-for-you’ cream cheese frosting, try this favorite of the chef’s at Redwood Hill Farm: Classic Cream Cheese Frosting Using Chèvre.
Cool, creamy and velvety on the tongue, our chilled avocado soup refreshes with a satisfying tanginess from our Redwood Hill Farm Kefir…even on the hottest summer days. It’s perfect for a quick entree soup for the family, or portioned into shot glasses and topped with grilled shrimp for a party-worthy appetizer.
This very pale caramel frosting is a bit sticky, but it has an exquisite flavor! Of course we prefer it made with Redwood Hill Farm Goat Milk Kefir but you can substitute buttermilk as well. Delicious on Fruit and Spice Cake.
Who brought in those luscious brownies to work today? I can smell them from my desk, All chocolatey, chewy goodness! And chocolate, coupled with February means that Valentines Day is near. Naturally, sweet treats come to mind. But very special doesn’t have to be about sweet. Luscious, savory goat cheese just as is or in a simple recipe that showcases it’s unique flavor, aromas, and texture, can be a very special offering for your favorite someone.
Our vanilla goat milk yogurt is a wonderful ingredient in the Valentines Day cake here, and can be used in nearly any recipe calling for milk, buttermilk, or sour cream. Yogurt or kefir will lend a delicious, tender crumb to your baked goods and delicious, mild tang to cream pies and puddings. And possibly best of all? You will be able to enjoy a sweet treat with your loved ones that is truly of the “heart”: heart healthy!
This past Thanksgiving, our family gathered around more than just a dining room table. We also gathered around an olive grove for our very first harvest of the beautiful Tuscan olive trees planted two and a half years earlier.
In Italy there are many festivals in November to celebrate the olive harvest, when family and friends gather to harvest the plump green and purple fruit by hand. On a cold but sunny morning, we started a new Bice family tradition: picking the fruit to make “green gold”—the buttery, peppery, and delicious olive oil.