Posts Tagged ‘goat cheese’
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 goat cheese 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 goat milk kefir is a perfect substitute for buttermilk in any recipe! The original recipe states that this cake is delicious served without frosting if desired.
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.
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.
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 recipes with goat cheese with unique flavor, aromas, and texture, can be very special offerings 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!
by Scott Bice, Farm Manager Redwood Hill Farm
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.
Buy Local: An Array of Farm Products Are Just a Click Away
From goat milk caramels to herb-infused soap, find out about America’s homespun harvest.
“It’s a locavore age, with many consumers deeply invested in the source and story behind everything from their face cream to their goat’s milk gouda. As food trends shift back to the land, farm-fresh products are gaining more traction. Family-owned farms offer a remedy to faceless corporations, and offer products crafted with consideration and care. From the old-world Italian “pork butter” (aka spallacia) created at Iowa’s La Quercia to the natural beauty products concocted by high-end Rhode Island apothecary Farmaesthetics, it’s a good time to celebrate the homegrown goodness offered up at farms across the country.”
Read the entire article at HGTV Gardens
Jennifer Bice of Redwood Hill Farm & Green Valley Organics
by Kathleen Thompson Hill
How many 4-H or Future Farmers of America members dream of making their childhood interest, adolescent affinity or high school passion into a full-fledged business? Many future farmers grow up on farms or in rural areas, and some know no other lifestyle. Animals become their best friends. Jennifer Lynn Bice’s story is a little different…
Read all about Jennifer’s dream here! (PDF download)
Redwood Hill Farm & Creamery Inc. Backgrounder – Sustainably Farmed & Family Owned Since 1968
(Sebastopol, Calif.) In 1968, Kenneth and Cynthia Bice moved their family from Southern California to Sebastopol, 60 miles north of San Francisco among the picturesque redwoods of western Sonoma County. They were seeking a “back to the land” lifestyle. The Bice kids were in culture shock at first, but got involved raising and showing goats in 4-H, learning to love the land and goats in the process. Soon there was an excess of goat milk that the family began selling to local health food stores and Redwood Hill Farm® was born. Today, first-born Jennifer Bice owns and guides the goat dairy and creamery her parents founded as an exemplary ecopreneur in a style that is better described as “giving back to the land.”
Read the entire press release (PDF download).
Looking for a quick and simple appetizer using raw milk cheese and showcasing our Raw Milk Feta?
Here we present two options – hot or cold. For the hot, guests scoop up the oozy goodness of roasted feta with herbs and olive oil with slices of crusty bread. The cold version is simply cubed feta in olive oil with fresh ground black pepper, herbs and curls of lemon zest, served with toothpicks. C’est Simple!
This recipe call for the perfect combination of fresh herbs and young salad greens to compliment the bursts of flavor from diced Redwood Hill Raw Feta and Kalamata olives. Adapted by Michelle Anna Jordan from Rosemary Barrons, Flavors of Greece