Posts Tagged ‘chevre’
The “Perfect Bite” winner at the first West Coast Cheesemonger Invitational (CMI) at Public Works in San Francisco on January 19 was an unlikely, but delicious combination of flavors and texture that just worked. “The Perpetual Goatstopper” was the creation of Cheesemonger Perry Soulos of Arrowine and Cheese in Arlington, VA, who paired our award-winning plain chèvre with grapes, candied ginger and Burstin’ Berry Poppin’ Pebbles™ breakfast cereal to create his unique, eye-catchingly delicious perfect bite.
“I really wanted to do something different and fun with my perfect bite,” said Soulos. “When we first received the list of cheeses to choose from, I went right for Redwood Hill Farms’ Traditional Plain Chèvre. I knew the product very well from my years behind the cheese counter and thought it would be the perfect choice for a California-inspired cheese bite. Its decadent and rich flavor and clean lemony tang make it very versatile in the kitchen.
Drum roll please…
Official results for the 2013 Sonoma County Harvest Fair are in! We’re thrilled to announce Redwood Hill Farm Artisan Goat Cheeses once again were awarded top honors with Three Peppercorn Chevre AND Raw Milk Feta both taking away DOUBLE GOLD awards!
For over 38 years, attending the Harvest Fair has been a tradition for both local and out of town guests. Wine and food lovers from as far abroad as South America, India and even Australia, plan their visit to Santa Rosa each October, to sample the county’s bounty. This is our local celebration of the best Sonoma County has to offer in food, wine, and beer. To be awarded top honors in a field of amazing food producers is exciting for all of us at the creamery and farm.
Other Awards for Redwood Hill Cheese
Two of our newest cheeses, Redwood Hill Farm Cameo and Redwood Hill Farm Terra also brought home Gold medals. Redwood Hill Farm Bucheret was awarded Silver. Congratulations to all Sonoma County winners! And a big congratulations to the Redwood Hill Farm Cheese Team, well done!
The Harvest Fair takes place October 4, 5 & 6 at the Sonoma County Fairgrounds, Santa Rosa, CA. Redwood Hill Farm will be in attendance for one of the three Grand Tastings, check back right here or on facebook for the which night and all the details. Check out HarvestFair.org for more info on the 2013 Sonoma County Harvest Fair.
This lovely cake was adapted from a favorite cookbook of mine, The Heritage of Southern Cooking by Camille Glenn. It is a family heirloom cake of hers and we think it will become a favorite with your family too! The original recipe calls for chopped, cooked, pitted prunes but the spices in it begs for trying pineapple or even cooked, chopped peaches as an alternative. The fruit may vary in the amount of moisture it gives to the batter, so if the batter looks a little loose after adding the fruit of your choice, add a tablespoon or so of flour.
I am showing the cake here with a delicious Cream Cheese Frosting which is a perfect complement. This recipe, along with the original recipes suggested frosting, Caramel Kefir, are both in our dessert section. Remember: Redwood Hill Farm plain kefir is a perfect substitute for buttermilk in any recipe! The original recipe states that this cake is delicious served without frosting if desired.
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.
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.
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.