INGREDIENTS: 1 tablespoon freshly grated blood orange zest 1 cup sugar 1/8 teaspoon salt 2 cups freshly squeezed blood orange juice* 4 tablespoons freshly squeezed lemon juice 2 teaspoons vodka or triple sec 2/3 cup heavy cream METHOD: Place grated zest in a mixing bowl and add sugar. Rub the zest and sugar together with...Read More
Here’s a sweet-tangy Southern version of coleslaw that goes well with grilled steaks, barbecued brisket or ribs. INGREDIENTS: 1 cup honey 1 cup white wine vinegar 1/2 cup chopped onion 1/2 teaspoon salt 1/2 teaspoon celery seed 1 large head cabbage, finely chopped 1 cup diced celery 1/2 cup diced green pepper METHOD: In a...Read More
A minty yogurt dressing refreshes this versatile salad of peas, toasted almonds, celery, and green onions. It’s finger food when you spoon the mixture into tender butter lettuce leaves or a side salad for a picnic. INGREDIENTS: 1 cup slivered almonds, toasted 1 1/3 cup mayonnaise 1/4 cup plain Greek yogurt or sour cream 1...Read More
INGREDIENTS: 4 (about 1 pound) very ripe roma tomatoes, chopped 1 small white onion, finely chopped 1-2 serrano chiles, minced 2 tablespoons cilantro, chopped 2 tablespoon lime juice 1/2 teaspoon salt (or to taste) METHOD: Mix all ingredients. Check flavor and adjust if needed with more lime, salt, chile. Great with chips, but also over...Read More
One of the easiest and most flavorful jams to make — enjoy this delectable, tangy preserve on toast, scones, or stir into your favorite yogurt. INGREDIENTS: 4 cups prepared blueberries (about 1 1/2 quarts fully ripe blueberries) 1 (1.75 oz.) package powdered pectin 1/2 teaspoon butter 4 cups sugar, measured into a separate bowl METHOD:...Read More
One way to extend the enjoyment of our local cherry season is to make cordials that can be enjoyed later in the fall or bottled for special homemade gifts during the holidays. Brandied cherries are delicious added to drinks or spooned over ice cream. INGREDIENTS: 1 cup sugar 1 cup water 1 cup pitted cherries...Read More
INGREDIENTS: 1 recipe for a 9-inch double pie crust 4 tablespoons quick-cooking tapioca 1/8 teaspoon salt 1 cup sugar 4 cups pitted cherries* 1/4 teaspoon almond extract 1/2 teaspoon pure vanilla extract 1 1/2 tablespoons butter METHOD: Preheat oven to 400°F. Place bottom crust in pie pan. Set top crust aside, covered. In a large...Read More
INGREDIENTS: Cheese 2-3 gallons goat milk or cow milk 1 packet mesophilic DVI Culture – OR – 4 oz. mesophilic culture from a mother culture 1 teaspoon liquid rennet dissolved in 1/2 cup water* Brine: 1/2 cup Kosher salt per 1/2 gallon of water (boiled and cooled to below room temperature) * NOTE: I use...Read More
MILK Make sure the milk you use for this cheese is NOT ULTRA- PASTEURIZED. Homogenized milk will work fine. Fresh farm milk will also work well but we encourage you to make first batch of cheese with 1 gallon of store bought whole milk. Low-fat milk will work but the cheese will be drier and...Read More
