Recipes

August is National Goat Cheese month!

Here is a great article on why summer i the perfect time to make and enjoy goat cheeses:
http://blog.artisanalcheese.com/national-goat-cheese-month/301

In honor of this wonderful holiday (yes… we’re a little bit biased), we are asking you to send in your best goat cheese recipes! We would love any recipes for making goat milk cheese, or those that include goat milk cheese as an ingredient. All entries will be posted here on the blog, and our favorites will be published in the fall newsletter.

Recipes can be sent to sue@jabeck.com. Please feel free to send as many recipes as you’d like… more is definitely better when it comes to goat milk cheese!

4 eggs slightly beaten
1/2 cup of sugar
1/2 tsp. salt
1 tsp. vanilla
2 1/2 c. milk, scalded
9 inch unbaked pie shell
Dash of nutmeg

Thoroughly mix eggs, sugar, salt and vanilla. Slowly pour in hot milk. Pour into shell at once. Sprinkle nutmeg over the top and bake in preheated oven at 475 degrees for 5 minutes. Reduce heat to 425 degrees and bake for 10 minutes or longer if necessary.

2/3 c sugar
3 T (heaping) cornstarch
3 T baking cocoa
3 c Kinder milk
1 egg, slightly beaten
2 T (heaping) butter
1 tsp vanilla
Combine sugar, cornstarch and cocoa in a sauce pan. Gradually add Kinder milk and beaten egg. Cook stirring often over medium heat until thick and bubbly. Remove from heat, add butter and vanilla. Beat until creamy. Cool. Enjoy!!

Take some of that fresh goat cheese mix it with some basil, dried tomato’s and garlic then enjoy it on some crusty bread or crackers.

Just a little reminder.

1 1/2 lbs. zucchini
1 1/2 lbs. ground chevon
1 medium onion
1/2 lb. cheddar cheese, shredded
1 can cream of mushroom soup
1/2 cup goat milk
salt and pepper

Trim and slice zucchini (do not peel); cook in small amount of boiling water until just crispy tender; drain. Cook chevon in skillet until lightly brown, add chopped onion, cover, and cook over low heat until onion is barely tender. Season to taste.

In a lightly buttered two-quart casserole, arrange layers of zucchini, meat ,and cheese; repeat, ending with cheese. Combine mushroom soup and milk; pour over all. Sprinkle top with cheese. Bake in moderate oven (350 degrees) about 35 minutes, or until bubbly.

Nice served with a side of slice tomatoes and crusty bread.

1 cup chopped pecans
1/3 cup of sugar
2 T. butter

Since Kinder milk is so rich I just used all milk in the recipe.(no half and half and whipping cream) A total of 6 cups of milk.

2 cups whole milk
1 1/2 cups brown sugar
4 egg yolks
Pinch of salt
2 T. butter (use goat butter if you have it)
2 cups half and half
2 cups whipping cream
2 t. vanilla

In a heavy skillet over medium heat, combine sugar, butter and pecans, stirring constantly for about 6 minutes or until sugar has melted and browned. Remove from heat;spread nuts on foil. Once nuts have cooled, break into bit-size pieces and reserve.

In a medium saucepan, whisk together milk, brown sugar, egg yolks, and salt. Place pan over medium-high heat until mixture reaches a simmer. Lower heat to medium and whisk mixture for 5 minutes or until it begins to thicken. Strain mixture into a large bowl and whisk in butter until combined; then incorporate half and half and cream and vanilla. Cover with plastic wrap and refrigerate until chilled, about 2 hours.

Pour mixture into ice-cream maker; process as directed. When the ice cream is made stir in the reserved pecans.

Enjoy!