Recipe of the Month
Toasted Overnight Oats with Fresh Blueberries
Prep time: 10 minutes
Cook time: 5 minutes
Serves: 2 to 4
3 tablespoons Graziers Salted Butter
2 cups old-fashioned rolled oats
2 cups Graziers Plain or Blueberry Kefir
2 tablespoons honey
1 teaspoon vanilla
Pinch of salt
2 cups fresh Blueberries
¼ cup toasted pecans
Honey, for drizzling
The night before, heat butter over medium-low heat in a large skillet. Once melted, add the oats. Stir to coat the oats with butter and allow to cook for 2 to 3 minutes, stirring occasionally, until oats are fragrant and lightly toasted. Remove from heat, place in a bowl and let cool.
To the cooled oats, stir in the original or blueberry kefir, honey, vanilla, and salt. Cover and refrigerate overnight.
The next morning, divide the cold oats into separate bowls and top with fresh blueberries, pecans, and a drizzle of honey. Also, if desired, serve with an extra drizzle of the kefir.
If you would like a warm component to the oats, place the blueberries in a saucepan with 1 tablespoon of butter and 2 teaspoons honey. Cook, smashing the blueberries as they warm, to create a sauce. This also works well if you would like to use frozen berries.
Serves: 6 to 8 as an appetizer
Prep time: 20 minutes
Cook time: 5 minutes
- 2 cups pitted and quartered red cherries
- ¼ cup each minced flat-leaf parsley
- ¼ cup toasted walnut pieces
- ¼ cup minced shallot
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 French Baguette, about 16 ½” slices of bread
- 4 to 6 tablespoons softened SNCC Organic Butter
- 8 ounces SNCC Crème Kefir
- In a bowl, combine the cherries, parsley, walnut pieces, and shallots, toss to combine. In a small bowl, using a fork, whisk together the olive oil, lemon juice, honey, lemon zest, salt and pepper. Pour over the cherry mixture and stir until cherries are coated. Set aside and let marinate while making the crostini base.
- Preheat oven broiler and lay out the 16 pieces of French bread on a baking tray. Place under the broiler for 30 to 60 seconds until the bread is lightly browning and crisp. Be sure to keep an eye on the b read as it will burn quickly if left unattended. Remove from oven and spread a small bit of a butter on the tops of each piece.
- To assemble the crostini, spoon about a half-ounce of the crème kefir over each slice of toasted bread and spoon 2 tablespoons of the cherry mixture on top. Serve with an extra sprinkle of parsley if desired.
If you prefer the crème kefir to be a bit sweeter and less tangy, stir in 2 to 3 teaspoons of honey to the crème kefir before spread on the toasted bread pieces.
April - Asparagus and Pea FrittataServes 3-4
Prep time: 10 minutes
Cook time: 25 minutes
- 2 tablespoons butter or olive oil, divided
- 1 1/2 cup 1/2” diced asparagus (about 1/2 pound)
- 1/2 cup peas, fresh or frozen
- 8 large eggs
- 3/4 cup plain SNCC KEFIR
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded SNCC ORGANIC GARLIC & HERB
- Preheat oven to 400˚. In a 10” skillet oven-safe skillet, heat 1 tablespoon butter over medium-low heat. Add in diced asparagus and sauté until starting to soften, 5 to 6 minutes. Stir in peas and continue to cook for another 2 to 3 minutes, just to heat the peas through. Remove from heat and transfer asparagus mixture to a bowl.
- Whisk the eggs, kefir, salt and pepper together. Heat the remaining tablespoon of butter in the 10” skillet and let melt. Add egg mixture and cook for 4 to 5 minutes to allow the bottom to set. Alternate sprinkling the asparagus and cheese a couple times over the egg mixture, ending with about half the cheese on top.
- Transfer the frittata to the oven and continue to bake until the frittata has puffed up, doesn’t look wet in the middle and cheese is browning, 14 to 16 minutes. Remove and let cool slightly before serving.
Organic Jack Cheese Recipes
Ham and Monterey Jack Puff Pastry PieServes 6
- 1 package (2 sheets) all-butter puff pastry, defrosted but still cold
- 1 large egg, beaten
- 1/4 cup whole grain mustard
- 1/2 pound thinly sliced Black Forest Ham
- 1/4 to 1/2 pound to taste, sliced SNCC ORGANIC MONTEREY JACK CHEESE
Unfold or unroll one sheet of puff pastry on a lightly floured surface. Gently roll with a rolling pin until each side is increased by about 1/2-inch. This is just a light rolling. Place the pastry on the prepared baking sheet. Brush pastry, from edge to edge with egg wash. Spread mustard atop the egg wash, leaving 1/2-inch of space between the mustard and the edge of pastry. Layer on ham slices. Top with sliced Monterey Jack cheese.
Gently roll out the second piece of puff pastry. Layer on top of the ham and cheese pastry. Press the edges together with your fingers. Gently fold about 1/2-inch of the edges over, creating and thick crust. Press with the tines of a fork. Dip the fork in flour if the fork sticks to the puff pastry during pressing.
Brush with egg wash from edge to edge. Use a sharp knife to cut three venting holes through the top pastry. Bake for 20 to 25 minutes or until puffed and golden brown. Allow to cool for 10 minutes before serving. Serve warm.
Baked Jalapeno Jack Ranchero EggsServes 8-10
- 1 jalapeño pepper, seeded and chopped
- 3 cups (1 28-ounce can) whole tomatoes, preferably fire-roasted
- 1 medium yellow onion, roughly chopped
- 1 clove garlic, peeled and crushed
- Salt and pepper, to taste
- 1 1/2 cups (1 15-ounce can) black beans, drained and rinsed
- 2 tablespoons olive oil, divided
- 4 small (6-inch) corn tortillas, cut into ½-inch wide strips
- Coarse salt, to taste
- 12 large eggs
- 1 1/4 cups freshly shredded SNCC ORGANIC JALAPEÑO JACK CHEESE
- 1 cup SNCC CAPRETTA GREEK GOAT YOGURT or sour cream
- 2 tablespoon freshly squeezed lime juice
- 1/4 cup minced fresh cilantro
Meanwhile, brush a baking sheet with 1 tablespoon of the oil. Arrange the tortilla strips in a single layer on the baking sheet and brush the tops with the remaining tablespoon of oil. Sprinkle with coarse salt. Bake about 6 minutes, tossing once or twice, until lightly browned and crisp. Set aside. Once the sauce has thickened slightly, remove the pan from the heat. Carefully crack the eggs over the surface of the sauce, distributing them as evenly as possible. Return the pan to the heat, cover and let simmer gently about 10-12 minutes, until the egg whites are partially but not completely opaque.
While the eggs are cooking, make the crema. Combine the Greek Goat Yogurt (or sour cream) and lime juice in a small bowl and stir to combine. Add salt and pepper to taste. Set aside.
Heat the broiler. Sprinkle the Jalapeño Jack Cheese over the top over the eggs and cook until the cheese is browned and bubbling and the egg whites are opaque, just a few minutes. Remove the pan from the oven, add dollops of the lime crema, crumble on the tortilla strips and sprinkle with cilantro. Serve immediately, passing extra crema on the side.
Monterey Jack Flatbread with Blue Cheese & FigsServes 6
Red Wine Reduced Vinaigrette:
- 1 cup fruity dry red wine
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 4 sprigs fresh thyme
- 3 tablespoons rice wine vinegar
- Kosher salt
- 1/2 cup extra-virgin California olive oil
- 2 tablespoons honey, or as needed
- 2 1/4 teaspoons active dry yeast (one 1/4-ounce envelope)
- 2 cups warm water (105 to 115 degrees F)
- 5 to 5 1/2 cups unbleached all-purpose flour, plus more for dusting, preferably organic
- 2 teaspoons fine sea salt
- Extra-virgin olive oil
- 1 1/4 cups grated SNCC ORGANIC MONTEREY JACK CHEESE
- 8 fresh ripe figs, quartered
- 4 ounces blue cheese (preferably from Northern CA, Sonoma or Napa), crumbled
- Fresh flat-leaf parsley leaves
Add the vinegar and salt to taste and blend to combine. With the motor running, slowly add the olive oil until emulsified; add the honey to taste.
For the dough: Dissolve the yeast in the warm water in a large bowl and let stand for 5 minutes. Stir in 3 cups flour and the salt, stirring until smooth. Stir in an additional 2 cups flour. Continue adding the flour (up to 1/2 cup), 1 tablespoon at a time, stirring until the dough comes away from the bowl but is still sticky.
Turn the dough out onto a lightly floured work surface and knead with lightly floured hands. Start by slapping the dough onto the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape the dough from the surface). Repeat until it's easier to handle, about 10 times. Finish kneading normally until the dough is smooth, elastic and soft, but a little tacky, about 10 minutes. Shape the dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic and let rise in a warm place until it doubles in volume, 3 hours. Press it with your finger to see if it's done; an indent should remain.
Prepare the charcoal in a chimney starter (allowing the charcoal to burn until all the charcoal is covered with a thin layer of gray ash). Add to the grill and create a two-level fire by spreading the coals out over half the grill bottom, piling them up in a mound 3 briquettes high, leaving the other half with no coals.
Remove the dough from the bowl, divide in half and shape each half into a ball. Brush with oil and set aside for 30 minutes.
Stretch and shape each ball of dough into a 12 by 10-inch rectangle or round on a flat surface. Brush the tops of each with oil and sprinkle with salt and pepper. Let rest for 15 minutes. Place on the grill directly over the coals, oiled side down, and grill until lightly golden brown, about 1 minute. Flip over and grill for 1 minute longer.
Place the flatbreads on a flat surface and divide the Monterey Jack cheese evenly over the top. Arrange the cut figs on top and the blue cheese around the figs. Return to the grill on the opposite side of the coals, for indirect heat, close the cover and cook until the cheese has melted and the figs are heated through, about 5 minutes. Remove from the grill and drizzle with some of the red wine vinaigrette and garnish with parsley leaves. Cut and serve immediately. Read more here »
Organic Cheddar Cheese Recipes
Grilled Cheese Sandwich with spinach and artichokeServes 2
- splash of olive oil
- 1 small clove garlic
- 3 cups (or 3 big handfuls) baby spinach
- 4 slices bread (sourdough is good)
- 1/3-1/2 cup grated or crumbled SNCC ORGANIC WHITE CHEDDAR CHEESE
- 1/2 cup coarsely chopped canned artichoke hearts, drained
- 1 heaping tablespoon sour cream
- 1/2 to 1 teaspoon sriracha
- Large pinch of sea salt
- 1 tablespoon butter, for grilling the sandwiches
Spread each slice of bread with a bit of Cream Cheese. Squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel. To the bowl of sautéed spinach add, Cheddar Cheese, chopped artichoke hearts, sour cream, sriracha, and salt. Stir until combined.
Top two slices of bread with spinach and artichoke filling. Make sandwiches with the two remaining slices of bread. Heat butter in a skillet over medium-low heat. Add sandwiches and grill until each side is golden and the insides are melty warm. Serve immediately.
Cheddar Black Pepper Biscuits10 to 12 biscuits
- 2 cups all-purpose flour
- 1 small clove garlic
- 1 cup white whole wheat flour (use all-purpose if you don’t have whole wheat)
- 2 Tablespoons sugar
- 4 1/2 teaspoons baking powder
- 3/4 teaspoon cream of tartar/li>
- 3/4 teaspoon salt
- 1/2 cup shortening, cold and cut into cubes
- 1/4 cup, cold and cut into cubes SNCC ORGANIC SALTED BUTTER
- 1 egg, beaten
- 3/4 cup buttermilk, cold
- 3/4 cup grated SNCC ORGANIC WHITE CHEDDAR CHEESE
- 1/2 teaspoon freshly ground black pepper
- a touch of heavy cream and black pepper for topping the biscuits before baking
Turn out onto a floured board and knead about 15 times. Roll or pat out into a 1-inch thickness. Cut into 2-inch rounds using a biscuit cutter or cut into 2×2-inch squares. Reshape and roll dough to create more biscuits with excess scraps. Brush tops with a bit of heavy cream and a sprinkle of fresh ground black pepper. Place on an ungreased baking sheet and bake at 425 degrees F for 12-15 minutes. Serve immediately with softened butter or top with bacon and a fried egg as breakfast sandwiches.
Peanut Butter and Cheddar CookiesMakes 3 dozen cookies
- 2 cups all-purpose flour
- 1/4 cup bread flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 eggs
- 1 egg yolk
- 1 tablespoon whole milk
- 1 tablespoon pure vanilla extract
- 1 cup SNCC ORGANIC UNSALTED BUTTER
- 1 cup dark brown sugar
- 3/4 cups granulated sugar
- 1 1/2 cup chunky peanut butter (not natural)
- 1 ounce finely shredded SNCC ORGANIC WHITE CHEDDAR CHEESE
- 1 cup pre-roasted and salted peanuts, ground to breadcrumb texture
- 8 ounces shredded SNCC ORGANIC WHITE CHEDDAR CHEESE
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1/4 cup chunky peanut butter (not natural)
In large bowl combine flours, baking powder, baking soda, and salt. Stir with a fork to combine and set aside. In a small bowl, combine eggs, egg yolk, milk, and vanilla extract. Stir to combine and set aside. In a large bowl mix butter, brown sugar, and granulated sugar with a mixer (on high) until light and fluffy, approximately 4 minutes. Add peanut butter to butter/sugar mixture and beat an additional 2 minutes until mixture is combined. Add Cheddar Cheese to peanut butter mixture and beat on low just until combined. Slowly incorporate egg, milk, and vanilla mixture to peanut butter/cheese mixture with beaters on low until combined. Stir peanuts into peanut butter mixture by hand with spoon or rubber spatula until combined.
Stir flour mixture into peanut butter mixture by hand with spoon or rubber spatula until combined. Cover this final mixture and put it in the refrigerator for at least an hour, though longer is better.
When you are ready to bake the cookies, remove batter from the refrigerator and drop by rounded tablespoons into your hands and roll batter into a ball for reach cookie. Place dough balls on cookie sheet and flatten with your palm. Make an indent in the middle of the cookie with your thumb. Fill each indent in each cookie with cheese/peanut butter mixture until it just goes over the top of the indent, approximately 1/8 teaspoon. If you have extra cheese/peanut butter mixture leftover, use it to spread on crackers.
Bake for 12 minutes, rotating the cookie sheet once halfway through. The cookies will puff up and be slightly brown but will look undercooked. Let cool and serve.
Organic Cream Cheese Recipes
Garlic & Herb Artichoke DipServes 8-10
- 1 8-ounce package frozen artichoke hearts, thawed
- 3/4 cup (packed) fresh basil leaves plus additional (for garnish)
- 1 cup finely grated Parmesan cheese
- 3/4 cup green-olive tapenade
- 1 5.2-ounce SNCC ORGANIC GARLIC & HERB CREAM CHEESE
- Assorted sliced crusty breads
Pumpkin Cheese CakeServes 8-10
- 12 tablespoons melted SNCC ORGANIC UNSALTED BUTTER
- 2 1/2 cups graham cracker crumbs
- 2 3/4 cups sugar
- 2 pounds at room temperature SNCC ORGANIC CREAM CHEESE
- 1/4 cup SNCC CAPRETTA GREEK GOAT YOGURT or sour cream
- 1 15 -ounce can pure pumpkin
- 6 large eggs, at room temperature, lightly beaten
- 1 tablespoon vanilla extract
- 2 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 cups sweetened whipped cream
- 1/3 cup toasted pecans, roughly chopped
Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
Bring a medium pot of water to a boil. Meanwhile, beat the Cream Cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the Goat Yogurt (or sour cream), then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
Cream Cheese Biscuit Chicken Pot PieMakes one 9×13-inch dish with 12 biscuits
- 2 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 to 1 teaspoon coarsely ground black pepper (depending on how spicy you like your biscuits)
- 1/4 cup chopped fresh chives
- 1/4 cup (2 ounces) cold and cut into cubes SNCC ORGANIC UNSALTED BUTTER
- 4 ounces (half of a brick) cream cheese, cold
- 3/4 cup buttermilk, cold
- 4 tablespoons SNCC ORGANIC UNSALTED BUTTER
- 1/2 cup all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups whole milk
- 4 ounces SNCC ORGANIC CREAM CHEESE
- Salt and pepper to taste
- 1 tablespoon fresh lemon juice
- 1/8 teaspoon fresh ground nutmeg
- 3 cups shredded chicken meat
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 1 small garlic clove, minced
- 1 1/2 cup thinly diced carrots
- 1 cup diced zucchini (optional)
- 1 1/2 cup frozen peas, thawed
Make a small well in the center of the fat and flour mixture. Add the buttermilk. Using a fork, combine the wet and dry ingredients. Try to moisten all of the flour bits with the liquid. Dump the shaggy biscuit dough onto a lightly floured work surface. Knead together until dough forms a disk about 1 1/2 inches thick.
Use a round, 1 1/2-inch biscuit cutter to cut biscuits. Gather the dough scraps, knead for a few turns, and cut out more biscuits until no dough remains. Place biscuits on a small cookie sheet and place in the fridge until ready to bake. Next, make the filling. Place a rack in the center of the oven and preheat oven to 375 degrees F. Dice onion, garlic, carrots, zucchini, and thaw the frozen peas. Set aside.
In a medium saucepan over medium heat, melt butter. Whisk in the flour. Mixture will be very thick. Heat for 1 minute. Turn flame to low and add the chicken stock. Whisk until no flour bits remain. Whisk in the milk and add the cream cheese. Heat over medium low heat, stirring often, untilcream cheese has melted and the mixture is the consistency of warm, thick pudding. Add chicken, lemon, and nutmeg. Stir. Add salt and pepper to taste. Remove mixture from heat and set aside.
In a medium skillet over medium heat, melt butter (or olive oil, if using). Add onions and saute until translucent, about 3 minutes. Add minced garlic and saute for one minute more. Add carrots, zucchini, and peas. Cook for about 3 minutes. The vegetables will not be entirely cooked through. Remove from heat and add vegetable mixture to the creamy chicken mixture. Stir to combine.
Spoon filling into a 9×13-inch pan. Remove the biscuits from the fridge and place them on top of the filling. Brush the tops of the biscuits with heavy cream, buttermilk, or egg wash.
Bake for 20-23 minutes, or until biscuits are puffed and golden, and the sides of the pot pie are bubbling. Remove from the oven and allow to cool slightly before serving. To reheat, preheat the oven to 300 degrees F. Cover dish with foil and bake until warmed through, about 15 minutes. Serve. Chicken Pot Pie will last, well wrapped in the refrigerator, for up to 4 days.
Capretta Goat Yogurt Recipes
Goat Yogurt CakeOne 10-inch cake, about 12 servings
- 2 cups all-purpose flourr
- 1 Tablespoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 3/4 cup granulated sugar
- 1 cup SNCC CAPRETTA RICH & CREAMY GOAT YOGURT
- 1/3 cup vegetable oil
- Juice and zest of 1 pink grapefruit. This ends up being about 1/2 cup of juice and 1 Tablespoon of zest.
- 1 teaspoon vanilla extract
- 3 Tablespoons powdered sugar
On a clean surface, or in a large bowl, combine the granulated sugar and zest. With the back of a spoon or a flexible bench knife, rub the grapefruit zest into the sugar. The essential oils will release into the sugar creating a beautifully fragrant sugar. In a large bowl, beat the eggs and grapefruit sugar until the eggs are thick and pale yellow. Add the Goat Yogurt, oil, 1 Tablespoon of grapefruit juice and vanilla extract. Stir well to combine. Add the flour mixture and stir to combine.
Pour the batter into the prepared pan, smoothing the top with a rubber spatula. Bake for 30-40 minutes, or until the top is golden brown and a wooden skewer comes out clean when inserted near the center. Place the pan on a wire rack for 10 minutes to cool. Run a knife around the edge of the pan to loosen the cake Release and remove the pan sides. Coo completely on the wire rack.
In a small saucepan, combine the powdered sugar and the remaining grapefruit juice and bring to a boil Reduce the heat to a simmer and cook, stirring, for 10 minutes, or until the glaze is slightly thickened. My glaze didn’t thicken significantly, but still seemed to do a great job on the cake. Remove from heat.
To finish the cake, invert the cooled cake and remove the pan bottom. Carefully peel away the parchment paper if you used it. Reinvert the cake onto a serving plate. Pierce the cake all over the top with a skewer and pour the warm grapefruit slowly over the cake. I did this with the help of a pastry brush. Store at room temperature, wrapped well for 2 days.
Goat’s Milk Yogurt and Raspberry PopsiclesQuantity depends on the size of your popsicle molds
- 2 cups fresh raspberries (or thawed and drained frozen raspberries)
- 1/4 cup sugar
- 2 Tablespoons water
- 1 teaspoon lemon juice
- 1 cup SNCC CAPRETTA RICH & CREAMY GOAT YOGURT
Greek Goat Yogurt Scones with Grapefruit, and honeyServes 6
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar, divided
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold SNCC ORGANIC UNSALTED BUTTER
- 1 Ruby Red grapefruit, zested and segmented
- 1/2 cup plain SNCC CAPRETTA GREEK GOAT YOGURT
- Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
Segment the grapefruit next. Slice off the bottom and top of the grapefruit, exposing the wheel of grapefruit flesh inside. Use a sharp knife to cut away the peel and pith of the grapefruit, exposing the pink grapefruit flesh. Slice in between the white skin segments to the center of the fruit, at a slight angel, circling the grapefruit. Little grapefruit segments should fall from the fruit as you slice. Set segments aside.
Dice cold butter into small chunks and add to the dry ingredients. Using your fingers, and working quickly, break the butter down into the flour mixture until butter chunks are the size of oat flakes or small peas. The butter and flour combined will resemble coarse meal. Add the honey, plain greek goat yogurt and grapefruit segments. Toss together with a fork until all of the dry ingredients are moistened by the Goat Yogurt and honey.
Turn the scone dough out onto a lightly floured surface. Form into an 8 inch circle, about 1 inch thick. Use a knife or a bench scraper to cut the dough into six scone triangles. Place on the prepared baking sheet. Lightly brush the tops of the scones with milk or buttermilk, and sprinkle generously with grapefruit sugar. Bake for 15 to 17 minutes, until golden brown on top and firm but soft in the center. Allow to cool on the pan for 10 minutes before serving. Serve warm with butter and jam.
Capretta Goat Cheese Recipes
Monterey Jacques Goat Cheese EnchiladasServes 4
- 3 tablespoons vegetable oil
- 1 1/2 pounds skinless boneless chicken breast
- Salt and pepper
- 2 teaspoons cumin powder
- 2 teaspoons garlic powder
- 1 teaspoon Mexican Spice Blend
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup frozen corn, thawed
- 5 canned whole green chiles, seeded and coarsely chopped
- 4 canned chipotle chiles, seeded and minced
- 1 (28-ounce) can stewed tomatoes
- 1/2 teaspoon all-purpose flour
- 16 corn tortillas
- 1 1/2 cups enchilada sauce, canned
- 1 cup shredded SNCC CAPRAE MONTEREY JACQUES GOAT CHEESE
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.
Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.
Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and Monterey Jacques Goat Cheese.
Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.
Goat Cheddar CrackersMakes about 70 crackers
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 8 ounces SNCC CAPRAE CHEDDAR GOAT CHEESE, finely grated
- 1/2 teaspoon salt
- 1/4 teaspoon coarsely ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons cold water
- 1/8 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 1/8 teaspoon ancho chili powder
- 1/8 teaspoon smoked paprika
Divide the dough in half and add chili seasoning to half of the dough. Knead the spices into the dough. Leaving streaks of the seasoning is just fine. Wrap each disk of cracker dough in plastic wrap and refrigerate for at least 30 minutes (an hour is better). The dough can also be frozen for future use.
While dough chills, place a rack in the center and upper third of the oven and preheat oven to 375 degrees F. Line two baking sheets with parchment paper and set aside.
On a lightly floured work surface, roll dough very thin, about an eighth of an inch thick. Dot center of cracker with a fork or the end of a paint brush. Place crackers on prepared baking sheets. The pieces can be close together as they won’t expand much when baking. Bake for 13 to 15 minutes until fragrant, golden brown, and crisp. Allow to cool before serving. The crackers can be stored in an airtight container for two or three days.
Crustless Goat QuicheServes 6
- 1 10-12 ounce bag of spinach, stems trimmed
- 2 Tablespoons extra virgin olive oil
- 2 cups chopped mushrooms
- 1 garlic clove, minced
- Salt and pepper
- 3 large eggs
- 1 cup half and half
- 1 cup SNCC CAPRAE MONTEREY JACQUES GOAT CHEESE
- 3 Tablespoons chopped walnuts or lightly toasted pine nuts
- Butter for greasing the pie plate
Place the spinach in a large pot, cover and cook over medium heat just until wilted, about 3 minutes. Remove from the heat and spoon into a strainer set over a bowl. Let cool.
Press hard on the spinach in the strainer with the back of a spoon to remove most of the moisture, then squeeze in your hands to remove more. Turn out onto a cutting board and coarsely chop Place between two layers of paper towels or wrap in a clean kitchen towel and press to remove more moisture. You should have about 1 cup packed spinach. Set aside.
Heat the oil in a large skillet over medium heat. Add the mushrooms and cook, stirring until tender, about 5 minutes. Add the garlic and cook for 1 minutes more. Add the spinach and cook, stirring, until any remaining moisture has evaporated, about 2 minutes. Remove from heat. Add a pinch of salt (the cheese is salty, so you won’t need much) and pepper to taste.
In a large bowl, whisk the eggs until light. Stir in the half and half. Spoon the spinach mixture evenly into the buttered pie dish. Sprinkle with the Monterey Jacques Goat Cheese and nuts. Pour in the egg mixture.
Bake the quiche until puffed and golden brown, about 35 minutes. Serve warm or at room temperature, cut into generous wedges.
Feta Cheese Recipes
Skillet Scones with Feta and Red PepperServes 6
- 4 to 4 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 tablespoons cold and cut into cubes SNCC ORGANIC UNSALTED BUTTER
- 1 large egg, beaten
- 1 3/4 cup buttermilk, cold
- 1 cup coarsely chopped roasted red peppers*
- Heaping 1/2 cup coarsely crumbled SNCC BELLA CAPRA FETA CHEESE
- 3 tablespoons coarsely chopped fresh basil
- 1 teaspoon coarsely ground black pepper
Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Grease a large (9 or 10-inch) cast iron skillet with either olive oil or vegetable shortening and set aside. Alternately you can use a greased round cake pan if your don’t have a cast iron skillet.
In a large bowl, whisk together flour, sugar, salt, and baking soda. Add the cold butter and, using your fingers, quickly break the butter down into the dry ingredients. Some bits of butter will be the size of small peas, others the size of oat flakes.
In a small bowl, beat together egg and buttermilk. Add the wet ingredients all at once to the dry ingredients. Stir with a wooden spoon, working to moisten every bit of flour with the buttermilk mixture. Before the mixture is entirely incorporated, add red pepper, Feta Cheese, and basil. Dump mixture out onto a clean work surface and gently knead together. If the dough is too sticky, add a bit more flour. The dough should be moist but still shaggy. Gather into a 1 1/2-inch thick about 8-inch round. The dough will be shaggy, that’s better than over-kneading the dough.
Transfer dough to prepared pan. Use a serrated knife to mark an inch deep X into the dough. Brush generously with buttermilk and top with cracked black peppercorns. Place in the oven and allow to bake for 35 to 45 minutes, or until the top is a deep golden color and a skewer inserted in the center comes out clean. If you’re using a regular cake pan instead of cast iron, check the scones after 30 minutes.
Let bread rest in the pan for 10 minutes before removing. Serve warm. This bread is best served straight from the oven or warm. It is best the day it is made.
Roasted Beet & Feta TartServes 4-6 as an appetizer
- 1 puff pastry, thawed
- 7 ounces softened SNCC BELLA CAPRA FETA CHEESE
- 1 ounce fresh basil, chopped
- 3-4 medium beets, sliced thin (I recommend using a mandolin if you have one)
- 1 ounce fresh rosemary, chopped
- 1-2 tablespoons olive oil
- 1-2 tablespoons balsamic vinegar (the good, thick stuff)
- Salt & pepper
Feta Stuffed DatesMakes 24 stuffed dates (easily doubled)
- Candied pecans:
- 2 teaspoons Chinese five-spice powder
- 1/4-1/2 teaspoon cayenne (depending on heat preference)
- 1/4 cup light agave
- 1 cup pecan halves
- Pinches sea salt
- 1 teaspoon dried thyme
- 1 teaspoon orange or tangerine zest
- 1/2 cup softened SNCC BELLA CAPRA FETA CHEESE
- 24 Medjool dates, pitted by making a slit down the center and removing the pit, keeping the date as intact as possible
Cook in the oven for 10 minutes, checking and stirring (agave should be bubbling) once or twice with a wooden spoon. Pecans should be fragrant and golden brown. Be careful not to burn the pecans. Remove pan from oven. As they cool, sprinkle pecans with a pinch of sea salt. Slowly begin separate the pecans from the parchment. If the pecans seem sticky, let them cool a little longer. When finished they should have a hard shell and a nice crunch.
Mix thyme and orange zest into softened goat cheese, stirring to combine evenly. Stuff dates with about 1/2 teaspoon of Feta Cheese, give or take some to fill the date. Top each stuffed date with a candied pecan. Arrange on serving platter and watch them disappear