Summer Breeze Grade A Dairy
24225 Reynolds Hwy Willits, CA 95490
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Summer Pudding with Gingered Fresh Chevre Goat Cheese and Grilled Eggplant Sanwiches Shamrock Chevre Cheesecake with Fresh Jam The Best Chicken Tortilla Soup Roasted Red Pepper and Walnut Spread Savory Onion, Tomato, and Goat Cheese Pizza Marinated California Olives stuffed with Goat Cheese
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Ingredients 6 center-cut Pork Chops or 8 chicken pieces, breaded & fried 1 can Cream of Mushroom Soup 4 oz. Garlic Flavored fresh soft Chevre Preparation Combine cream of mushroom soup with Chevre and heat until steamy to make sauce. Pour over pork chops or chicken pieces on a bed of rice or pasta. Delicious!
Ingredients 1 lb fettucine or egg noodles 4 Tbsp butter or 1/4 cup olive oil 6 cloves garlic, pressed 2 Tbsp chives 2 Tbsp fresh parsley (1 Tbsp dried parsley) 1 cup milk 8 oz fresh soft Chevre 3/4 cup dry, aged Romano or Parmesan cheese, grated Sautéed mushrooms and peas Preparation Cook fettucine al dente. Melt butter or oil over low heat, add garlic, chives, and parsley. Sauté two minutes. Heat milk in a saucepan over low heat and stir in soft chevre until dissolved. Do not boil! When hot, add the butter, chives, and parsley mixture, the drained noodles, 1/2 cup of the grated cheese, and the mushrooms and peas. Toss well and place in an oiled casserole dish. Bake covered at 350 degrees for 45 minutes. Uncover, top with the remaining grated cheese, and bake another 15 minutes or until top is golden. Serve immediately.
Summer Pudding with Gingered Fresh Chevre As featured with Shamrock Artisan at the Pudding Ingredients 6 cups blackberries, raspberries or blueberries Soft white bread slices, crusts removed 1 cup sugar 2-qt. Pudding bowl or soufflé bowl Preparation Line pudding mold with bread slices. Cook berries with sugar for 3 minutes to make syrup. Ladle half the mixture into the lined mold, add a layer of bread and a layer of berries, finishing with a bread cap. Cover with plastic wrap, then weight with a small saucer of and a container of water, compressing into a pudding. Chill weighted overnight. Unmold onto a serving dish and cut into wedges. Garnish with Gingered Fresh Chevre. Gingered Fresh Chevre Ingredients 8 oz. fresh soft chevre, at room temp 1/3 cup chopped candied ginger 1 1/2 tsp. lime zest 2 tbsp. Powdered sugar 1/4 cup sour cream Preparation Mix chevre, ginger, powdered sugar and lime zest. Fold in sour cream.
Crust Ingredients 1 1/4 cups graham crackers, crushed 4 Tbsp butter 1 Tbsp honey 1 Tbsp flour Preparation Combine and press firmly into bottom of 9-inch springform pan. Filling Ingredients 16 oz fresh soft Shamrock Plain Chevre 1/3 cup sugar 4 eggs 1 tsp vanilla 1 lemon, juice & zest Preparation Blend until smooth and creamy. Pour on top of crust and bake at 375 degrees for 25 minutes, or until set. Cool. Topping Ingredients 2 cups sour cream 1/2 cup sugar 1 tsp vanilla
Preparation Blend and pour on top of cooled filling. Bake at 375 degrees for 5 to 8 minutes. Refrigerate for at least 12 hours before slicing. Garnish with fresh fruit.
Serves 16 as an appetizer From Sheilah Rogers Ingredients 4 oz. Shamrock Chevre, with or w/o added flavors 2 T. olive oil 1 large onion, small dice 3-4 garlic cloves, minced 32 oz. diced plum tomatoes 1 tsp. Herbes de Provence (basil, thyme, rosemary) Black olives - optional Tomato Purée Preparation Under low flame, and using an acid-proof pan, caramelize onions and garlic in olive oil. Add tomatoes. Simmer 20-30 minutes until tomatoes break down. Stir in Herbes de Provence, salt and pepper to taste. Soften cheese at room temperature and mound in a serving bowl that can go in the oven. Put island of cheese in the middle. Add a moat of the tomato puree. Warm in 350 degree oven for 15-20 minutes. Serve with bruschetta, crackers and/or raw vegetables.
Goat Cheese and Grilled Eggplant Sandwiches from Linda Gates Ingredients Sliced baguette Chevre with Chives 1 Peeled Eggplant Watercress or lettuce Preparation Slice peeled eggplant lenghtwise in 1/4" slices. Saute in olive oil until browned or grill.) Spread goat cheese on baguette, add eggplant (6 to 8 slices), top with watercress or lettuce. Add a little mayonaise and enjoy!
Shamrock Chevre Cheesecake with Fresh Jam Serves 10 Crust Ingredients Butter for greasing the pan 1 stick unsalted butter 1 1/2 cups graham cracker crumbs (1) 1/2 cup sifted confectioners' sugar 1/2 teaspoon cinnamon 1/2 teaspoon fresh ginger A simple way to make graham craker crumbs is to place about 10 whole graham crackers into the bowl of a food processor and process until finely ground Cheesecake Ingredients 1 pound plain Shamrock Chevre, at room temperature 1 pound cream cheese, at room temperature 1 1/2 cups sugar 4 fresh eggs, at room temperature The grated zest from 1 large lemon, about 1 tablespoon (2) Juice from 1 large lemon, about 2 1/2 to 3 tablespoons (2) 1/2 teaspoon vanilla extract 1 teaspoon grated fresh ginger Confectioners' sugar, for decorating About 1/2 c. of your favorite jam for topping edible flowers for garnish (optional) Grate the zest from a large lemon and then cut that lemon in half and squeeze the juice out, making sure to strain any seeds Preparation Grease the bottom and sides of a 10-inch spring form pan. In a small skillet, heat the butter over low heat. In a small bowl, mix the graham cracker crumbs, confectioners' sugar, melted butter, cinnamon, and ginger, stirring until the mixture comes together. Press the crust evenly into the bottom of the prepared pan and chill while you make the filling. You can also make the crust the day before by covering it and chilling it overnight. Preheat the oven to 350F degrees. In a mixer, using a paddle attachment if you have one, cream goat cheese and the cream cheese until softened, using a spatula to make sure the cream cheese doesn't get stuck inside the paddle. Gradually add the sugar and then the eggs, one at a time, beating well, until the filling is light and fluffy, about 5 minutes. Add the lemon zest and juice, vanilla, and ginger and mix another minute or two. The mixture should be light, fluffy and fully incorporated. Remove the mixture and gently stir with a spatula to make sure the lemon zest and ginger is fully incorporated and that there isn't any cream cheese sticking to the bottom of the bowl. Place back in the mixer and mix if necessary. Wrap the bottom of the cake pan in aluminum foil and place on a large baking sheet. Pour the filling into the chilled crust and bake the cake on the middle shelf for about 55 minutes to 1 hour. The cake is done when ii is still soft in the center; when gently jiggled, the cake should move as one. Let cool at least one hour. Remove the outer ring of the pan and place the cake on a serving plate. Just before serving, sprinkle lightly with sifted confectioners' sugar and surround with the jam.
The Best Chicken Tortilla Soup Serves 6 Ingredients 1 (46 ounce) cans chicken broth 1 (15 ounce) cans tomato sauce 1 (15 ounce) cans diced tomatoes 3 cups cooked chicken, shredded ( I use rotisserie from the deli) 2 anaheim chilies, diced 1 jalapeno peppers, diced 1/2 cup diced onions 3 -4 large tomatoes, diced 2 garlic cloves, minced 2 tablespoons minced cilantro 1 tablespoon chili powder 2 teaspoons cumin 2 teaspoons pepper 1 teaspoon salt 2 teaspoons Tabasco sauce ( I use the chipotle flavor) 1/2 teaspoon chipotle peppers (optional) Garnish 1 cup Shamrock Garlic Chevre 1 avacado, chopped 1/4 cup cilantro, pulled from stem 1 lime, cut into wedges 1/2 cup tomatillos, chopped 1/4 cup olives, chopped 2 cups crushed tortilla chips Directions Throw everything except the garnishes in your crock pot and let it cook on high for 5-6 hours. Dress with garnishes and give it a squeeze of lime (a must:-) and you're good to go! Enjoy! If you are not using a crock pot, saute the garlic and onion in 2 tablespoons olive oil before adding the remaining ingredients. Simmer for at least an hour so that the flavors mix together
Roasted Red Pepper and Walnut Spread Makes about 3 cups A take on muhammara, a Turkish and Syrian red pepper spread thickened with bread crumbs and walnuts, this sunset-hued condiment comes together in minutes and does double duty as an accompaniment to both the kebabs and the grilled pita. Ingredients 2 (7-to 8-ounces) jars roasted red peppers, rinsed and drained 1 cup coarse fresh bread crumbs (from a baguette) 1 cup walnuts (4 ounces), toasted 1 tablespoon red-wine vinegar 1/2 teaspoon cumin 1/8 teaspoon cayenne 1/4 cup extra-virgin olive oil Preparation Purée roasted red peppers, bread crumbs, walnuts, vinegar, cumin, cayenne, and 1/4 teaspoon salt in a food processor until almost smooth. With motor running, add oil in a slow stream, blending until incorporated. Cooks' notes: Spread on fresh flatbread, add chopped fresh cucumbers, crumble Shamrock Garlic Chevre, and two pieces of crispy fried prosciutto Spread can be made 3 days ahead and chilled. Bring to room temperature before serving. MMMH!!!
Makes 4 servings Ingredients 1 medium onion, chopped 2 garlic cloves, finely chopped 3 tablespoon extra-virgin olive oil 1/2 teaspoon hot red-pepper flakes 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1 (28-ounce) can whole tomatoes in juice, drained, reserving juice, and chopped Pinch of sugar 1 1/4 pound large peeled and deveined shrimp 1/4 pound Shamrock Artisan Goat Cheese Feta, crumbled (2/3 cup) 2 tablespoons chopped dill Preparation Preheat oven to 375°F with rack in middle. Cook onion and garlic in oil with 1/4 teaspoon salt in a 4-quart heavy saucepan over medium heat until softened, about 5 minutes. Stir in spices and cook, stirring, 30 seconds. Add chopped tomatoes with juice and sugar and simmer, uncovered, stirring occasionally, until slightly thickened, about 20 minutes. Remove from heat. Season shrimp with 1/8 teaspoon salt, then stir into tomato sauce. Transfer to a 2-quart shallow baking dish and top with feta. Bake until just cooked through, 18 to 20 minutes. Serve sprinkled with dill. Accompaniments Crusty bread or steamed white rice; a green salad.
Savory Onion, Tomato, and Goat Cheese Pizza From John Cesano of McFadden Farm Stand and Tasting Room in Hopland Crust Ingredients 2 Cups Bread Flour 2/3 Cup Lukewarm Water 1 Tbsp Olive Oil 1 Tbsp Onion Powder 1 Tsp Active Dry Yeast 1 Tsp Garlic Flakes 1 Tsp Oregano 1 Tsp Basil 1/4 Tsp Freshly Cracked Pepper Salt and Pepper to taste Dissolve yeast in 1/2 cup plus 2 Tbsp water, room temperature. Place flour in a mixing boal and add yeast, ovlive oil, water, garlic flakes, oregano, basil, onion powder, salt and pepper. Using dough hook, mix well at medium low speed until all ingredients are mixed well. Increase speed to high and mix dough for 4 to 5 minutes. Lightly brush dough ball with olive oil and place in a large bowl covered with plastic wrap. Let rise in a warm, draft free area for 1 to 3 hours. Place pizza stone on bottom rack of oven and preheat to 425 degrees for 20 minutes. Shape pizza dough onto a pizza peel (for easy transfer onto the stone). Topping Ingredients Olive Oil 4 Tbsp freshly grated Parmigiano-Reggiano Cheese, plus 6 to 8 shards using a vegetable peeler 2 Large Onions, sliced thin 4 Cloves Garlic, sliced razor thin 4 Ounces Shamrock Garlic Chevre 2 Roma Tomatoes, sliced 1/4 inch thick 1/4 Cup Chardonnay 1 Tbsp Basil 3/4 Tsp Thyme 1/2 Tsp Salt 1/4 Tsp freshly cracked Pepper Preparation Heat 3 tablespoons of olive oil in a large skillet over medium low heat and add the onions and garlic. Aute for 15 to 20 minutes, stirring frequently, until the onions are limp and there is almost no mosture remaining in the skillet. Add the salt, pepper, Chardonnay, and thyme. Continue to cook for another 10 minutes, until the onions are lightly browned. Remove from heat. In oreder, spread the grated Parmigiano-Reggiano cheese on the pizza dough, then the onion mixture, then the spread bits of the Shamrock Garlic Chevre evenly, then the tomato slices. Brush the tomato slices lightly with olive oil. Sprinkle the salt, pepper, and basil. Finally, scatter the Parmigiano-Reggiano shards on top of the pizza. Transfer pizza from the pizza peel to the preheated pizza stone. Bake until pizza is finished, crust will be golden brown and crispy, about 20 to 23 minutes.
Ingredients 1 can Pin quitos beans, rinsed and drained 1 can Black beans, rinsed and drained 1 can White beans, rinsed and drained 1/4 cup fresh lime juice 1/4 cup fresh lemon juice 1/3 cup Stella Cadente Meyer Lemon Olive Oil 1/3 cup Stella Cadente Blood Orange Olive Oil 1/3 cup Stella Cadente Persian Lime Olive Oil 1 bunch cilantro, stemmed and finely chopped 1 bunch green onions, thinly sliced 1/2 teaspoon ground cumin 1 teaspoon dried chipotle chile powder 2 cloves garlic, peeled and crushed Salt and pepper to taste Shredded romaine lettuce Crumbled Shamrock Artisan Goat Cheese Freshly prepared corn tortilla strips or whole toasted tortillas Preparation Place beans in a large bowl and mix gently. In another bowl, combine juices and drizzle in olive oils while whisking to incorporate. Pour dressing over the beans and stir. Add cilantro, onion and spices, and mix well. Season to taste with salt and pepper. Marinate bean mixture overnight. To serve, spoon bean mixture over whole crisp tortillas or tortilla strips. Top bean mixture with shredded lettuce and crumbled goat cheese. Drizzle with a little additional bean marinade and serve at room temperature.
Marinated California Olives Stuffed with Goat Cheese 4 appetizer servings Ingredients 1/2 cup olives, pitted 1 tablespoon fresh Shamrock Plain Chevre, at room temperature zest from half a lemon zest from a quarter of an orange 1 sprig rosemary 1/2 red bell pepper 2 teaspoons fresh lemon juice
1 clove garlic 1 tablespoon slivered almonds, toasted 2 tablespoons olive oil 1/4 teaspoon sea salt 1/2 teaspoon black peppercorns Special equipment Pastry bag with small round tip Preparation Preheat the oven to 450 degrees. Infuse the olive oil with garlic: In a sauté pan over medium heat, roast the garlic with the olive oil until the garlic turns light brown. Turn the heat down to low and let the garlic cook gently until it is a little soft. Remove the garlic from the olive oil, chop it finely, and reserve the garlic infused olive oil for the marinade. Prepare the filling for the olives: In a medium bowl, mix the finely chopped garlic and the fresh goat cheese, then add the lemon and orange zest. Add salt and freshly ground black pepper to taste. Roast the red pepper: Rub a little bit of olive oil on the red pepper, place it on a baking sheet, and roast the pepper. Using tongs, turn the pepper as it's roasting 2 to 3 times until it's nearly black on all sides – about 10 minutes. While it's hot, place the red pepper in a brown paper bag and fold down the top to seal in the steam. After 10 minutes, take it out of the bag and use your fingers to peel off the peppers' charred outer skin. Discard the seeds and the char, finely dice the pepper and mix it into the goat cheese filling. Stuff and marinate the olives: Put the goat cheese filling into a pastry bag with a small round tip. Place the tip of your finger at one end of the olive to create a "plug", then insert the tip of the pastry bag into the other end. Press on the bag to stuff the olive with the goat cheese, then insert a piece of almond. After repeating the stuffing process with the rest of the olives, pour the garlic infused olive oil over the olives and add the rosemary sprig and lemon juice. Marinate for 1 to 2 hours in the refrigerator. Note: These olives can be made spicier by using Shamrock Jalapeño Chevre instead of the Plain variety.
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