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Sun Fun & Tomato Goat Cheese

chickenbreast-goatcheese

Sun Fun & Tomato
Goat Cheese Recipes
1 5oz Sun Fun &  tomato Chèvre
2 1/2 tablespoons balsamic vinegar, divided
1/3 cup of shallots & 2 teaspoons fresh chopped basil
2 minced garlic gloves
3/4 teaspoon salt, divided
4 (6 ounce) skinless, boneless chicken breast halves
1/8 teaspoon freshly ground black pepper
3/4 cup fat-free, less sodium chicken broth
1/4 teaspoon dried Thyme
2 teaspoons cornstarch
2 teaspoons of water

In large skillet place shallots, basil, garlic and 1/3 c sugar on medium heat. Stirring frequently until lightly brown. Spoon in 1.5 teaspoons of vinegar. Place in a bowl & Combine with goat cheese.

Take chicken breasts and cut a horizontal slit to
form a pocket. Stuff 2 tablespoons of  goat cheese mixture in the beast. Sprinkle with 1/2 tsp of salt and pepper.

On medium-high heat 1 teaspoon of oil in skillet. Cook chicken breast for 6 minutes on each side or until done. Remove chicken from the pan and keep warm. In the same skillet add chicken broth, thyme, 2 tablespoons of vinegar and bring to a boil. Add cornstarch mixed in water, whisking this mixture in to the pan until the sauce thickens. Cook for 1 minute
Serve chicken breast with sauce on top.Sun Fun & Tomato

Goat Cheese Recipes
Serving Suggestions

Add Sun Fun & Tomatoes to homemade pizza

Spoon it into a salad

Use in a bake potato instead of sour cream

Use in Frittata

top grilled vegetable

bake inside pillsbury croissant with grilled
onions or your favorite steamed vegetable

bake inside a portobello mushrooms with your favorite medley of vegetable or sausage.

add to your favorite soup

Use as a spread in a sandwich

serve on top of a cucumber slice

 

Goat Cheese Brownies

whitechocolatechevrebrownies

 

1. Velvet Brownie Mix

2. Reduce water and oil by 1/3 amount

3. Add one package of Old Windmill Dairy “Heavenly White Clouds of White Chocolate Chevre with Raspberry.”

goatcheesebrownies

Stir all together with the eggs and bake as directed on package.

Be prepared for moist delicious goodness.

Goat Cheese Mac & Cheese

mac_cheese gradedcheese

I make a mean delicious gourmet Macaroni and cheese. It is easy with Old Windmill Dairy cheese from Estancia, New Mexico. You can find their awesome cheeses at the Santa Fe Farmers market (Railyard), Albuqeruqe Growers Market and Railyard Market.

1. 1 lb of cooked macaroni

2 5oz tubs of any goat cheese from Old Windmill Dairy. I like using their Country Thyme (Sage, Time and Garlic Goat Cheese or Sundried Tomatoe or Pesto and Pine Nuts).

or

2 5oz tubs of their cream cheese/fromage. I recommend either Fromage Blanc with herbs (Rosemary and Garlic) or Heart of Chile which has Artichoke hearts and Green Chile.

1/2 of lb of graded cheese. Old Windmill Dairy makes a really nice goat cheddar called McIntosh. The other option to consider is either their Sandia Sunrise Goat Milk Smoked Gouda or their Smoked Cows Milk gouda.

casserole

1/3 cup of milk

4 tablespoons of butter. Old Windmill Dairy has awesome butter too.

Mix up the cream cheese or chevre into the warm cooked pasta. Even out in a 9 x 10′ baking dish. Poor the milk evenly over the top. Place dolups of butter over the tub. Cover with your choice of graded cheese.

Bake at 350 degrees Fahrenheit for 30 minutes or until golden bubbly brown. Then serve.

Turtle Supreme Chevre Pie

TurtleSupremeGoatCheesepie

If you visited the farm over Easter weekend you may have wondered what is in that amazing pie. It is simple as the Old Windmill Dairy has made it easy with Turtle Supreme. It is an amazing desert chevre that has white chocolate, goat cheese, milk chocolate, caramel and pecans. Just put the chevre in a graham cracker crust, garnish with more pecans and serve. No baking required.

Easter Egg Hunt and Farm Tour

Easter&Ed     It is a special time of year to see families come together and share the joy of their children.  It is an honor for us to put this on every year. Michael and I enjoy seeing the children scatter as they off to find their treats at the Easter Egg Hunt. We bring baby chicks to the farm so children can have the experience of petting baby chickens. Last year we started a simple hay ride, which lit up children faces.

I am going to try and make these cute deviled eggs:

Hatching-Chick-Deviled-Eggs

You can add a tablespoon of Fromage Blanc or Country Thyme in the egg yolk with mayonaise to make  a different deviled egg. I am going to try to make these for our Easter Event.

Something fun to do with your children.

Cheese Blintz

sweetcheeseblintz             Cheese Blintz

 

Crepe Recipe

2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
Butter, for coating the pan
Combine all ingredients in a blender. Pulse several times until well blended. Place batter in the refrigerator and let rest for an hour to allow all the air to escape. Then Cook in non stick skillet like you would a pancake until they are golden brown
Sweet Cheese Blintz
We suggest using The Old Windmill Dairy Cheese.
Pumpkin Pie Chevre with Cooked Apples, topped with whipped cream and powdered sugar
Heavenly White Clouds of White Chocolate and Raspberry, topped with whipped cream and powdered sugar
Savory Cheese Blintz
Using Old Windmill Dairy Products
Filled with Pesto N Pine Nuts Chevre, topped with fresh basil and diced tomatoes
Using Country Thyme Chevre, topped with fresh cut pairs
Stuffed with Great Capers Chevre and grilled shrimp, topped with freshly chopped parsely

Read more at: http://www.foodnetwork.com/recipes/alton-brown/crepes-recipe.html?oc=linkback

Lime and de Coconut Dessert

DSC_0335     Lime and de Coconut Tart

This was smashing hit at this years “Cooking with Men” in Las Cruces a fundraiser for Mesilla Valley Hospice.

1 5oz Container of Lime and De Coconut Chevre

6   1 oz prepacked shortbread pastry

1/8 of cup toasted coconut

2 medium strawberries washed and sliced

6 medium blue berries

1 tablespoon of fudge chocolate

IMG_3929

Smear smudge chocolate on the plate to adhere pastry into place. Dollop 1 oz of Lime and De Coconut chevre. Garnish with a wedge or two of strawberry slices and one blue berry. Sprinkle toasted coconut on top.

Serves 5 to 6

Figs and Goat Cheese

fig-and-goat-cheese-salad          1. 1 lbs of Figs

2. 5oz of goat cheese

3. 1/3 llb of prosciutto

4. 1/2 cup of olive oil

 

Core our your figs. Roll Chevre into a ball. Place the chevre in the fig. Wrap the fig with prosciutto  Based the prosciutto with olive oil Bake at 350 degrees Farenheit for 10 minutes.

 

Serves 5.

Thanks Elizabeth for this simple but great receipe.

Spring Salad with Deep Fried Goat Cheese Medallions

Our creamy ExtraOrdinaire chevre is great fried and placed on a salad.
Recipe of the Week.

Spring Salad

ingredients

serves 4
2 5 oz ExtraOrdinaire Chevre
1 lb of mixed greens
1 Cup diced fresh strawberries
1 Cup of washed fresh blueberries
1/4 cup of corn meal
1/2 cup of flour
1/8 tsp of pepper
1/8 tsp of salt
1 pint of olive oil

Method

1. Wash and prepare greens

2. Wash and prepare berries

3. In separate bowl mix flour, corn meal, salt and pepper

4. Remove ExtraOrdinaire goat cheese and roll in a ball.

5. Roll the goat cheese in corn meal flour mix

7. Place goat cheese balls in freezer for 30 min

6. In skillet place olive oil and heat to 400 degrees

7. Place goat cheese in to deep fry. This only take a few seconds to minutes.

8. Remove fried goat cheese and place on plate with paper towel.

9. Place fried goat cheese balls on salad.

10. For added touch add pecans and drizzle with balsamic vinegar before serving.

Serves 4 to 6.goatcheesemedallion

Creamy Spinach Soup with Fromage Frais

Creamy Spinach Soup

ingredients

serves 4
1 3/4lbs farm fresh spinach
1 tbsp olive oil
1 large onion, chopped
1 oz wholemeal flour
1 1/2 pints whole milk
Freshly ground sea salt and black pepper
Pinch ground nutmeg
1/4 pint 2 5oz containers of  Old Windmill Dairy “Great Plains.”

method

1. Wash the spinach thoroughly and trim away any tough stalks. Shred the spinach finely.2. Caramelize the onions in the frying pan by adding oil and onions to medium heat skillet.

3. Add in flour to the onion mix. Slowly add the milk while stirring to create a cream gravy like stalk.

4. Stir the spinach into the onion and milk mixture and cook for 5 minutes over a gentle heat, adding a little water or milk, if the mixture becomes too thick.

5. Season with salt, pepper and nutmeg to taste.

6. Put the soup into a liquidizer or food processor and blend for about 30 seconds, until the spinach has been roughly chopped.

7. Return the soup to the saucepan, cover and cook for a further 5 minutes.

8. Stir all but 2 tbsps of the fromage frais or yoghurt into the soup and reheat gently without boiling.

9. Pour the soup into individual bowls and garnish with a swirl of the remaining fromage frais or yoghurt.

Queso Fondido Old Windmill Dairy Style


Recipe of the Week.
Queso Fondido Old Windmill Dairy Style

Real quick, just a couple of tips/reminders:

* The skillet will be very hot, so be sure to wrap the handle in a cloth and tell your guests that it’s a hottie.

* Be sure to watch it in the oven to make sure the cheese doesn’t “overcook.”

* I can’t emphasize enough the importance of serving this piping hot right out of the oven! It changes pretty quickly as it starts to cool, and you want to experience maximum meltiness.

You’ll love this, guys!

Here’s the handy dandy printable.

Recipe

Queso Fundido

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Servings:  12

Ingredients

  • 1/2 pound Hot Breakfast Green Chile Sausage from Red Mesa Meats (Santa Fe Farmers Market)
  • 1 whole Medium Onion, Finely Diced
  • 2 whole SMALL Bell Peppers (any Color Combination), Seeded And Finely Diced
  • 3/4 pound Old Windmill Dairy Cheddar
  • 1 tub of Old Windmill Dairy Heart of Chile Cream cheese
  • Sprinkle Of Chili Powder
  • 3 whole Roma Tomatoes, Diced
  • 1/4 cup Cilantro, Chopped
  • Tortilla Chips For Serving

Preparation Instructions

Preheat oven to 400 degrees.

In a large skillet, cook and crumble the sausage until brown. Remove from skillet and drain on a paper towel. Pour off any excess fat. Add onions and bell peppers to the skillet and cook over medium-high heat until the veggies are soft and golden brown, about 7-8 minutes. Remove from heat and set aside.

To build the skillet, place 1/3 of the cheese in a medium-sized ovenproof skillet. Add half the sausage. Add another third of the cheese, then as much of the veggie mixture as you’d like (you may have a little left over.) Add almost all of the remaining cheese, the rest of the sausage, then whatever cheese you have left. Sprinkle the top very lightly with chili powder.

NOTE: Depending on the size of your skillet or baking dish, you may have some ingredients left over. Just build so that the ingredients roughly reach the top of the skillet; they’ll shrink quite a bit once the cheese melts!

Place into the oven and start watching it about 4 to 5 minutes in. You want to bake it until the cheese is totally melted, hot, and slightly bubbling…but before the cheese starts to firm up/harden. Its best when the cheese is slightly brown on the edge of the skillet and ooey gooey!

Remove from the oven, top with the diced tomatoes, sprinkle on the tomatoes, and serve immediately with blue corn chips!

NOTE: Be sure to have everything ready so you can serve the queso fundido pretty much right out of the oven. It’s best when piping hot!

IMPORTANT: Use a pot holder to remove skillet

Holiday Delight Turkey Panini

HolidayDelight         turkeypanini

 

Recipe of the Week.
Cranberry Turkey Panini

  1. 5oz Holiday Delight
  2. Slices of Turkey
  3. Mayonnaise
  4. Chopped Celery
  5. Ciabatta Bread

Slice the Ciabatta bread in half. Spread Holiday delight on one side of the ciabatta. Sprinkle a few diced celery pieces on to the cheese. Layer sliced turkey on top. Spread a thin coat of mayonnaise on the other slice of bread. Put the sandwich together and press in a panini sandwich maker. If you do not have a panini press use a black skilled to grill the sandwich.

Serves: 1

Pumpkin Pie Tart

pumpkinchevre

 

pumpkintart    Pumpkin Pie Appetizer

Here is a beautiful delicious hors d’oeuvre recipe for your next party.

  1. 1 Local French baguette
  2. 1 lb The Old Windmill Dairy ExtraOrdinaire
  3. 3 oz of fresh basil
  4. 8 oz Sundried tomatoes
  5. 4 tablespoons of olive oil
  6. 1 garlic clove crushed
  7. 1/4 tsp of sea salt.

In a skillet caramelize crush garlic with a 4 tablespoons of olive oil and salt .  Slice your baguet into 1/4 inch crostini. Base the sliced baguettes. Toast in the in the broiler until golden and crisp. Remove the crostini from the oven. Chop fresh basil finally. Keep a few whole leaves to garnish the finished crostini. Mix the fresh basil in the goat cheese. Top the crostini with an once of The Old Windmill Dairy ExtraOrdinaire (plain goat cheese). Then add minced sundried tomatoes 1/2 once. Drizzel to taste olive oil with minced garlic and salt. Garnish with a leaf of fresh basil.

Makes about 16 crostini.

– See more at: http://theoldwindmilldairy.com/category/blogs/recipes-blog/#sthash.7HOjicpx.dpuf

 

  1. 5oz Pumpkin Pie chevre
  2. Small prebaked tart shells
  3. Whip Cream
  4. 1 apple

Remove tart shells from package. Dollop Pumpkin pie chevre into shells. Wedge apple into small wedges or you may use apple crisp. Top the chevre with whip cream. Garnish tart with apple wedge or apple crisp.

Serves: 6

Panini Goat Cheese Sandwich

panini1a

  1. 5oz Savory Pig Chevre
  2. Panini Bread
  3. Sliced Farm Fresh Tomatoes
  4. Ice berg lettuce

Slice the bread to open for a sandwich. Wash and slice tomatoes thinly. Wash and shred ice berg lettuce.  Spread Savory Pig cheese over open slice hoagie bread/panini bread. Then layer tomatoes. Top the sandwich with panini bread. Place in Panini grill and cook for 8 minutes. If you do not have a panini grill leave the sandwich open and place on a cookie sheet. Grill in the broiler for 8 minutes. Top with shredded ice berg and serve.

Serve warm.
Serves: 2

Stuffed Poblanos

RB0112 Grilled Stuffed Poblanos       Stuffed Poblanos

  1. 5oz Sun Fun & Tomatoes – Old Windmill Dairy goat chevre
  2. Whole Foods Quinoa Chile Salad
  3. 1 cup of peeled and cooked popcorn shrimp
  4. 6 peppers either Poblanos, Green Chile or Bell Peppers
  5. Cover with either cheddar or McIntosh Cave Age goat cheese from The Old Windmill Dairy

Prepare peppers by removing the seeds. With Poblanos or green chile you can slit down the side and remove the seeds. Mix prepared quinoa salad with shrimp and 5 oz of goat cheese. Stuff the peppers and bake at 350 degrees Fahrenheit for about 30 minutes.

Serve warm.
Serves: 6

Toasted Cheese Curds

Toasted Cheese Curds

Delicious Appetizer

  1. 8oz of The Old Windmill Dairy Cheese Curds

Heat up a non stick skillet to about 350 degrees Fahrenheit. Add the cheese curds to the skillet. Allow them to heat up. Sometimes they will melt and then begin to toast. If they melt fast continue to cook for a few minutes. Then turn down the heat and allow to solidify.

Serve warm.
For an extra treat grill a a portobello mushroom and a a slice of tomato. Layer the portobellos mushroom with the cooked cheese curds and roasted tomato slice. Drizzle balsamic vinegar over the tomato and serve. It is a delicious treat that is so satisfying.

Serves: 2

cheesecurd

Spinach, Feta, Croissant

spinachcroissant
Spinach Feta Croissant

Delicious Appetizer

  1. 1 package of Pillsbury crescent rolls
  2. 8 oz container of The Old Windmill Dairy Feta
  3. 8 oz of fresh Spinach
  4. 1 Lemon

Wash spinach thoroughly and dry. Preheat oven to 350 Farenheit.Remove crescent dough from package. Separate triangle pieces. Place a small amount of feta and a few leafs of spinach on the surface of the crescent dough. Roll the dough up into a croissant so that the spinach and feta are inside the croissant. Place the 10 spinach, feta stuffed croissants on to a clean baking sheet. Bake until golden brown approximately 15 min. Remove from the oven. Serve warm with a wedge of lemon to be squeezed onto the croissant just before serving.

Serves: 8

Dairy Internship Program

The Old Windmill Dairy is a 30 acre farmstead goat & cow dairy located on the out skirts of Albuquerque and Santa Fe. Since our opening on July 5th, 2007 we have increased sales at least 15% per year. We are grateful to participate in 6 state wide farmers markets each week, distribute through our local coop, supply 20 grocery/cheese stores and over 40 restaurants in the state. Our product line is intense and reflects our level of expertise in making artisan cheeses: brie, bloomy rinds, aged cheeses, goudas, cheddars and our own proprietary cheeses. All in all there are 42 styles of cheeses. Many of them have placed in the top 8% at the United States Champion Cheese Contest. Other cheese have earned gold medals and blue ribbons in national cheese contest.

Applicants can send resume to: info@towdairy.com
52 Paso Ranch Rd, Estancia, NM 87032
Phone: 505-384-0033
website: theoldwindmilldairy.com

The selected intern will receive experience in herd management, milk production, sales, marketing, cheese making and production. Average work week ranges between 35 and 40 hours per week. The intern will received days off, room and board and weekly pay.

Requirements:
Applicant should be self motivated organized and eager to help, a drivers license, High School Graduate or GED. Farm or Dairy experienced preferred. Pursued or completed degrees in culinary arts, agriculture or herd management prefered. The farm is a non-smoking, drug free environement. We are seeking applicants that want to learn the craft and committ to a minimum of 6 months. Prefer applicants that can stay 9 to 12 months.

Responsibilities include but are not limited to:
Primary Responsibilities
Making Cheese
Tending to Aging Cheeses
Packaging of cheeses
tracking of production
tracking pars
assisting staff
Secondary duties
Feeding Animals
Watering Animals
Milking Goats and Cows
Tending to animal needs
Hoof trimming
Vaccinations
Birthing
Feeding Baby Goats
Selling at Farmers Markets
Customer Service
Helping with Farm Events
Helping with Cheese Production

Goat Cheese Pizza with Figs

Recipe of the Week- September 16, 2014
Figs N Cream Goat Cheese PIzza

figs-goatcheese-pizza

This has become my favorite pizza.

  1. 1 medium onion
  2. 5 oz Container Figs N Cream (The Old Windmill Dairy Chevre)
  3. 1oz of arugula
  4. Balsamic Vinegar
  5. 4 tablespoons of olive oil
  6. pre-made pizza crust

In a skillet sauted sliced onions in olive oil. Roll out your pizza dough onto a pizza stone. Spread sauteed onions onto the pizza dough. Stir the fig preserve into the goat cheese as the fruit is on the bottom of the Figs N Cream. Place spoonfuls of cheese all over the cheese. Bake PIzza at 500 degrees Fahrenheit for 25 to 30 minutes or until crust is golden brown.  Dice Arugula finely. Pull out the pizza 5 minutes before it is done and sprinkle arugula. When the pizza is done remove from the oven and drizzle a modest (or to taste) balsamic vinegar on the pizza and serve.

Makes  1 personalized pizza

Poutine with fresh cheese curds.

poutine

INGREDIENTS

4 lb. russet potatoes, skin-on, washed and dried
4 tbsp. unsalted butter
¼ cup flour
1 shallot, minced
1 clove garlic, minced
4 cups beef stock
2 tbsp. ketchup
1 tbsp. cider vinegar
1 tbsp. whole green peppercorns
1/4 tsp of red chile pepper
½ tsp. Worcestershire sauce
Kosher salt and freshly ground black pepper
Canola oil, for frying
2 cups The Old Windmill Dairy Cheese Curds.

INSTRUCTIONS
1. Cut potatoes into lengths of about ¼” x ¼” x 4″. Place in a large bowl, cover with cold water, and refrigerate for about 2 hours.

2. Meanwhile, heat butter in a 2-qt. saucepan over medium-high heat. Add flour, and cook, stirring, until smooth, about 2 minutes. Add shallot and garlic, and cook, until soft, about 2 minutes. Add stock, ketchup, vinegar, peppercorns, red chile pepper, Worcestershire, and salt and pepper, and bring to a boil; cook, stirring, until thickened, about 6 minutes. Remove from heat, and keep gravy warm.

3. Pour oil to a depth of 3″ in a 6-qt. Dutch oven, and heat over medium heat until a deep-fry thermometer reads 325°. Drain potatoes, and dry thoroughly with paper towels. Working in small batches, add potatoes and fry, tossing occasionally, until tender and slightly crisp, about 4 minutes.

4. Drain on paper towels, and let cool for 20 minutes. Increase temperature to medium-high, and heat oil until it reads 375°. Working in small batches, return potatoes to oil, and fry, tossing occasionally, until crisp and golden brown, about 2 minutes. Transfer fries to paper towels to drain briefly, and then divide among serving bowls. Pour gravy over each serving of fries, and top with cheese curds; serve immediately.

Watermelon Feta Salad

watermelon-fetasalad

 

1/3 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
One 8-pound seedless watermelon, scooped into balls with a melon baller or cut into 1 1/2-        inch chunks (10 cups), chilled
1/2 pound The Old Windmill Dairy (goat milk) feta cheese, crumbled (8 oz.)
1 small sweet onion, cut into 1/2-inch dice (carmalized in olive oil)
1 cup coarsely chopped mint leaves

In a large bowl, whisk the oil, lemon juice, salt and pepper. Add the watermelon, feta, sweet carmalzed onion and toss gently. Garnish with the mint and serve.

Goat Cheese Crostini

ExtraOrdinaireherbedgoatcheese

Here is a beautiful delicious hors d’oeuvre recipe for your next party.

  1. 1 Local French baguette
  2. 1 lb The Old Windmill Dairy ExtraOrdinaire
  3. 3 oz of fresh basil
  4. 8 oz Sundried tomatoes
  5. 4 tablespoons of olive oil
  6. 1 garlic clove crushed
  7. 1/4 tsp of sea salt.

In a skillet caramelize crush garlic with a 4 tablespoons of olive oil and salt .  Slice your baguet into 1/4 inch crostini. Base the sliced baguettes. Toast in the in the broiler until golden and crisp. Remove the crostini from the oven. Chop fresh basil finally. Keep a few whole leaves to garnish the finished crostini. Mix the fresh basil in the goat cheese. Top the crostini with an once of The Old Windmill Dairy ExtraOrdinaire (plain goat cheese). Then add minced sundried tomatoes 1/2 once. Drizzel to taste olive oil with minced garlic and salt. Garnish with a leaf of fresh basil.

Makes about 16 crostini.

 

Scrambled Eggs and Cheese Curds

Cheese CurdWhat could make Sundays better you ask? Scrambled eggs, fresh cheese curds and New Mexico Green Chile. In a non stick skillet on high heat cook your cheese curds till they start melting. Add your eggs scrambled with a dollup of fresh cream. After the eggs start to cook add a little New Mexico Green chile and cook the eggs to the texture you like. Salt and Pepper as you desire.

Fried Cheese Curds

Cheese CurdCheese curds are so delightful. They make your heart sing. For a extra treat try cooking them on high heat in a non stick skillet. Do not add oil. Cook them till they crisp on both sides. Then top a grilled Portobello Mushroom and a slice of tomato. Add a drizzle of balsamic vinegar for an extra snap.

Fried Cheese Curds

Cheese CurdMy favorite way to have cheese curds is when they are warm and toasty. Take a container of these wonderful curds and put them in a non-stick skilet. Turn the heat to high. Do not add oil.  Melt them down to they become almost watery. Turn down the heat to crisp them up.

For an extra treat, grill a portabella mushroom and a slice of tomatoe. Layer the toasted cheese curds on your roasted portabela mushroom than a grilled slice of garden fresh tomatoe. Drizzle a little balsamic vinegar on top then serve.

It’s out of this world.

911 Cheese Emergency

We recently heard from a client that is having a crisis because she is addicted to our fresh, squeaky, buttery, salty and delightful cheese curds.

Ever Popular cheese Curds

Ever Popular cheese Curdsrds.  Don’t laugh this could happen to you.

At festivals like the Bernalillo / New Mexico Wine Festival we fry them up so the hot, squeaky and every satisfying. The delightful aroma is enough to make your mouth water.

If you have had them, you can get them fresh at the Los Ranchos de Albuquerque Farmers Market, Downtown Growers Market, Eldorado Farmers Market, Los Ranchos Farmers Market and Santa Fe Farmers Market while Farmers market is in season till the end of Ocotober.

Don’t panic you can still get them in the winter! Sign up on our website for our cheese club. When you receive our email select cheese curds and other items to be delivered to a shop near you.

Darn they are good!

Harvest Pie using The Old Windmill Dairy’s Pumpkin Pie Chèvre

  • 9” Pie Shell
  • 2 containers of The Old Windmill Dairy’s Pumpkin Pie chèvre
  • ¼ cup sugar
  • 1 tsp. vanilla
  • 1 egg, beaten
  • 1 15oz. canned pumpkin
  • 1 cup evaporated milk
  • 2 eggs, beaten
  • ¼ cup brown sugar
  • ¼ cup sugar
  • 1 tsp. cinnamon
  • ¼ tsp. nutmeg
  • ¼ tsp. salt
  • 2 tbsp. flour
  • 2 tbsp. brown sugar
  • 2 tbsp. softened butter
  • ½ cup chopped pecans

Preheat oven to 350 degrees.  In a medium bowl and using a spatula, blend the Pumpkin chèvre until smooth.  Mix in ¼ sugar, then add vanilla and 1beaten egg, mixing with the spatula.  Pour into the pie shell.

In a large bowl, combine the canned pumpkin, evaporated milk, 2 beaten eggs, ¼ cup brown sugar, ¼ cup sugar, cinnamon, nutmeg and salt.  Mix until all ingredients are combined and smooth.  Pour this mixture over the pumpkin chèvre mixture in the pie shell.

Bake in the oven for approximately 1 hour, or until the center of the pie is firm.

While the pie is baking, combine the flour and 2 tbsp. brown sugar in a bowl, mixing well.  Add the softened butter and stir until the ingredients are smooth.  Blend in the pecans.

Approximately 10 minutes before the pie is to come out of the oven, sprinkle the pecan mixture over the top of the pie and then continue baking for the remaining time.

Let the pie cool until it reaches room- temperature, or refrigerate until ready to serve.

Cucumber – Avocado Salsa Hors d’oeuvre using The Old Windmill Dairy’s Holy Chipotle Chèvre

  • 1 Lemon Cucumber, chopped*
  • 2 Avocadoes, chopped
  • ¼ cup cilantro
  • ¼ cup red onion
  • Jalapeños, chopped to taste
  • Juice of 3 limes
  • 1 container of Holy Chipotle chèvre, crumbled

Gently stir together the cucumber, avocados, cilantro, red onion, Jalapeños and The Old Windmill Dairy’s Holy Chipotle chèvre.  Squeeze the Juice of the limes, gently stirring the ingredients one last time.  Serve immediately, or refrigerate until ready to serve.  Serve with tortilla chips.

*Lemon cucumbers are the best, but if these are not available, you may use english cucumbers.  Your local farmers market will be the best place to find lemon cucumbers.

Farmers Market Scramble using The Old Windmill Dairy’s Pesto ‘n Pine Nuts Chèvre

  • 10 Farm Fresh Eggs
  • 1 container of Pesto ‘n Pine Nuts Chèvre from The Old Windmill Dairy
  • 1 medium sized Farm Fresh Green Pepper (chopped)
  • 4 Farm Fresh Roma Tomatoes (chopped)
  • Ground Pepper to taste
  • 2 tbsp. bacon fat

In a cast-iron skillet, heat 2 tbsp. bacon fat.

In a medium-to-large bowl, whisk the Farm Fresh Eggs

To the egg mixture, add The Old Windmill Dairy’s of Pesto ‘n Pine Nuts Chèvre, ‘mushing’ it into the eggs.  Then whisk the eggs and chèvre until fluffy.  Add the green pepper, tomatoes and ground pepper.  Pour the ingredients into the cast-iron skillet, stirring until the desired consistency is reached.

With the Fall Season approaching, camping, hunting and other activities will bring New Mexicans outdoors.  Whether camping or enjoying brunch on the deck on a cool Fall day, one activity that should be included in any planning is a trip to the local Farmers Market.  With the exception of the bacon fat, the Farmers Market Scramble pictured below is from all fresh ingredients from the Downtown Growers Market in Albuquerque.  Check the Farmers Markets where you will find The Old Windmill Dairy’s products!

No Bake Blueberry Apricot & Pineapple Tart, Using The Old Windmill Dairy’s Figs & Cream and Extra Ordinaire Chèvre

  • 1 single pie crust for a 9” pie plate.  If the crust is frozen, follow the baking directions for baking the crust only, or use your own recipe for a homemade crust.
  • 2 Figs & Cream Chèvre from The Old Windmill Dairy
  • 2 Extra Ordinaire Chèvre from The Old Windmill Dairy
  • 1 pint fresh blueberries
  • ¾ cup apricot – pineapple preserves

Mix the Figs & Cream and Extra Ordinaire Chèvre until blended and smooth.  Spread the mixture on the bottom of the prepared single pie crust.  Layer blueberries on top of the cheese layer.

Next, heat the ¾ cup apricot – pineapple preserves until  just warm and broken down, taking care not to boil them.  It should look like a glaze.

Spoon the glaze over the blueberries and garnish with grapes before placing the Tart in the refrigerator.  Refrigerate at least 4 hours before serving.

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The Old Windmill Dairy® 52 Paso Ranch Rd, Estancia, NM 87016

PO Box 834, McIntosh, NM 87032 | (505) 384-0033 | info@towdairy.com
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