Baked egg in puff pastry on a bed of fragrant, roasted vegetables and a creamy base of savory feta, heavenly! And quite easy to make. Serve this savory pastry as an appetizer, or alternatively, with a lightly dressed green salad as a perfect spring brunch entree. We suggest pairing it with Champagne or other dry sparkling wine. Your guests will be delighted.
We’ve adapted this recipe from the cookbook “Jerusalem” by Yotam Ottolenghi and Sami Tamimi to include our feta.
Fudge for the holidays, with a twist: made with cultured goat milk kefir
We’ve added pistachios to a classic peanut butter fudge recipe using our fresh, award-winning, plain goat milk kefir instead of evaporated milk. The goat milk kefir works beautifully—the resulting fudge is smooth, creamy with a nice peanut-butter flavor and a hint of tartness. Chopped, unsalted pistachios give just the right amount of contrasting “crunch” to the creamy confection and are very pretty sprinkled over the top as a garnish. Adapted from goat milk fudge recipe on food.com.
This fudge makes a great homemade gift—just be sure to save some for yourself.
Incredibly flavorful, crisp, yet full of chewy fruit and tasty seeds, these crackers have it all! Wonderful when paired with our artisan cheeses on your holiday cheese tray or floated in your favorite soup. Adapted from Rosemary Raisin Pecan Crisps recipe from Dinner With Julie.
This is the ultimate pumpkin cheesecake recipe! It has a unique gingersnap crust and rich, luscious swirls of cream cheese and chèvre cheesecake plus pumpkin. If you want something extra special for the holidays, you must try this recipe. This recipe was tested and then adapted from a favorite cheesecake recipe I’ve loved making at Taste of Home.
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.
Goat kefir and lemon cookies? Find yourself a goat cookie cutter, and make up a whole herd! These lovely cookies are made with our Redwood Hill Farm Goat Milk Kefir. They are fun to decorate, and have a delicious buttery-lemon flavor.
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 goat milk 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.
Use a squeeze bottle to create the heart-shape of these savory blini made with goat milk kefir. For the topping, 0ur sister brand, Green Valley Organics® ultra-creamy lactose free sour cream mixed with capers and zesty lemon adds the perfect touch. 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. It was a big hit in the office. If you’re looking for moist, rustic, doubly-chocolatey comfort-food, here you go. You will love the rich flavor of the cake made with goat milk kefir. 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.