Goat Cheese Making

My dream is to one day have a goat (or goats) and a small bit of land. Until then, it’s quite easy to make fresh goat cheese with pasteurized (not ultra-pasteurized) store bought goat’s milk. I started out with this Chevre Kit from The Beverage People but you could also buy the ingredients and make-shift your drying rack + draining containers. Here’s their recipe too. It was delicious on the bagels with cured fish. Happy home cheese making!

IMG_4278

IMG_4279

IMG_4280

IMG_4282

IMG_5739

h.

Advertisements

Sunchoke-Kale-Oyster Mushroom Hash

I’ve been looking for different ways to cook sunchokes rather then just roasted or in soup (both of which are delicious). This recipe for a hardy winter Sunchoke-Kale Hash was calling my name. I used quinoa instead of farro and added some purple kale along with Tuscan kale. Yum!

IMG_3980

h.

Dark Chocolate Peanut Butter Cups

I made a very small last minute batch of peanut butter cups for a holiday gift. I will definitely being making a giant batch soon! Caution: they are very addicting. I used this recipe from sproutedkitchen.com which also happens to be vegan. I didn’t have any almonds to make them with almond butter but will definitely try it next time. I winged it with whatever nut butter and dark chocolate I had at home. Peanut butter + dark chocolate + sea salt (on top) = THE BEST! The process is pretty quick and simple…

IMG_3919
Melt chocolate down in a double boiler (mean is makeshift with two pots).
IMG_3920
Pour a small amount of chocolate and swirl to line bottom of cupcake liners.
IMG_3921
Mix nut butter filling ingredients, roll in small balls and place in center of liners.
IMG_3922
Pour chocolate to cover filling, top with sea salt, and place in fridge to harden for about 30 minutes.
IMG_3931
Then eat.

h.

Preserved Meyer Lemons

It’s the beginning of citrus season and tiny meyer lemons are starting to make an appearance at the farmer’s market. They are a sweeter cousin of the lemon and are said to be a hybrid of lemon and mandarin orange. I brought back preserved lemons from the holiday food swap last year and used them all so I was time to give it a-go myself. It’s an easy process but takes about 3 weeks until they are ready to use. I used this recipe from foodinjars.com.

IMG_3779

IMG_3780

IMG_3785

IMG_3838

h.

Miniature Pumpkin Pies

I like small things. So instead of making one pumpkin pie for Thanksgiving, I made several small ones. You can use pretty much any pie recipe you like (I used this recipe since it didn’t call for evaporated/condensed milk), then divide the crust dough/pie filling into a greased muffin tin. I topped each pie with homemade whipped cream. So easy and delicious!

IMG_3735

IMG_3736

IMG_3743

IMG_3744

IMG_3745

IMG_3746

IMG_3747

Cranberry Curd Goodness

It’s that cranberry time of year. Instead of making cranberry sauce/jam for Thanksgiving, I went a different route and made cranberry curd. I could just eat it by the spoonful but will refrain. Recipe here.

dsc_10601
Waiting for the cranberries to “pop.”
IMG_3676
Strained blood red pulp.
IMG_3677
Egg, sugar mixture. Start the continuous whisking.
IMG_3678
Gels up after about 8 minutes then add the butter cubes.
IMG_3679

IMG_3682
Flamingo pink curd.

h.

Fruit Crisp for One

Sometimes I just want a few bites of dessert. Single serving fruit crisps are super easy and satisfy my sweet tooth. I’m on an apple and persimmon kick so I made one of each.
IMG_3424

IMG_3425

IMG_3426

IMG_3443

h.

Dried Persimmon Snacking

I still have a bounty of persimmons from my recent trip persimmon picking so I decided to try drying them as a way to preserve them. My new favorite snack! I just slice them thinly and put in the oven at 200-250 degrees for an hour. I tend to add spices to most things so I added a dash of cinnamon to some and left the others plain.

IMG_3297

IMG_3298

IMG_3302

IMG_3335

h.

Juice Sans Juicer – Green Juice

I don’t have a juicer (nor do I have room in my tiny kitchen for another contraption) but that doesn’t stop me from making juice. If you have a blender and cheese cloth you’re good to go. My go-to lately is kale-apple-ginger-cucumber. The apple’s sweetness masks the bitterness of the kale but the bright green color reminds you that it’s in there. Ingredients: 1/2 cucumber, 2 small apples (or 1 big one) cored and roughly chopped, 1/2 a bunch of kale, about 1 Tbl. chopped ginger. If you like cinnamon add a pinch. I start with 1-2 cups of water than add ingredients and blend for a few minutes to make sure everything is broken down well. I also add a few ice cubes since I like to drink it chilled immediately. Then place cheese cloth over strainer (enough to gather up the sides and squeeze) then slowly pour in green mixture. Let drain for a bit and then squeeze to get every last ounce of juice. I have a small strainer so I always have to do this a few times. Voilà, juice!

IMG_3330

IMG_3331

IMG_3333

IMG_3334

IMG_3339

IMG_3340

Spiced Apple Butter

I came home with 12 lbs. of apples (a variety of pink ladies, granny smith, roma beauties, and fuji) that were, “cosmetically off.” Meaning they were fine apples but didn’t look perfect. I had intended on making apple butter so appearances didn’t matter. I’m still going through Canning For a New Generation’s seasonally recipes so that’s been my staple when canning + my own take on spice editions etc. Apple Butter is pretty labor intensive (especially when you don’t have an apple peeler/corer and a crock pot) but I enjoy the different steps which include using my food mill that doesn’t get pulled out very often. Here’s an online version of the recipe. Full disclosure: I pretty much ate a whole jar by the spoonful.

IMG_3080

IMG_3082

IMG_3084

IMG_3086

IMG_3088

IMG_3089

IMG_3094