Sun Fun & Tomato Goat Cheese
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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.
Cheese Blintz
This year we are having a smashing event for the entire family. Come dressed up for the party and share your favorite costume. We will be trick or treating on the farm, visiting the goats and enjoying good treats.
Lime and de Coconut Tart
1. 1 lbs of Figs|
Spring Salad
ingredientsserves 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 Method1. 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. |
Easter Festivities
It is that time of year when the bunny comes to visit the farm. We are excited to offer three Easter Egg Hunts this year; Easter Eve, Saturday April 4th, Easter Sunday April 5th at 11am and 2pm. Word has it the Bunny will be hiding lots of toys and treats. As our guests there will be cheese trays out and other Easter treats to enjoy. While you are on the farm come play with the goats and visit our petting area. There will be baby chicks and ducks to pet. We have dogs and cows on the farm.
To reserve your space see our Shopping area under farm events. Children must be accompanied by adults. Adults are required to purchase a ticket as well. All proceeds go to pay for the expense of hosting this exciting event.
Creamy Spinach Soup with Fromage Frais
Creamy Spinach Soup |
 ingredientsserves 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.” method1. 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.
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
Recipe of the Week.
Cranberry Turkey Panini
- 5oz Holiday Delight
- Slices of Turkey
- Mayonnaise
- Chopped Celery
- 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
Pumpkin Pie Appetizer
Here is a beautiful delicious hors d’oeuvre recipe for your next party.
- 1 Local French baguette
- 1 lb The Old Windmill Dairy ExtraOrdinaire
- 3 oz of fresh basil
- 8 oz Sundried tomatoes
- 4 tablespoons of olive oil
- 1 garlic clove crushed
- 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: https://theoldwindmilldairy.com/category/blogs/recipes-blog/#sthash.7HOjicpx.dpuf
- 5oz Pumpkin Pie chevre
- Small prebaked tart shells
- Whip Cream
- 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
Beer & Cheese Pairing
It is that time of year again were we launch our Beer and Cheese pairing at local artisan breweries. It is amazing to me how beer and cheese pair so well together. For instance our McIntosh cave aged goat cheese pairs fantastically with an IPA. When the flavors combine the hoppyness of the beer is refined and the citrus tones of the cheese become robust. Other natural pairing include smoked gouda and stouts. I can’t wait to see what Devan I put together for your tasting. We are sure not to disappoint.
Panini Goat Cheese Sandwich
- 5oz Savory Pig Chevre
- Panini Bread
- Sliced Farm Fresh Tomatoes
- 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
Stuffed Poblanos
- 5oz Sun Fun & Tomatoes - Old Windmill Dairy goat chevre
- Whole Foods Quinoa Chile Salad
- 1 cup of peeled and cooked popcorn shrimp
- 6 peppers either Poblanos, Green Chile or Bell Peppers
- 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
- 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
Announcing Educational Farm Tours
In celebration of knowledge and education The Old Windmill Dairy has begun Educational Tours for schools at very reasonable rates. The tours allows kids of kindergarten age and up to go on a guided tour and play with the animals. Scheduled activities include making butter, cheese tasting, facility tour, a creative art project, and a chance to play with the goats.
In an effort to be flexible we ask that you email us at info@towdairy.com to coordinate a time for your school visit to the farm.
The fee is $5.00 per person.
$5.00 Read More
Spinach, Feta, Croissant
Spinach Feta Croissant
Delicious Appetizer
- 1 package of Pillsbury crescent rolls
- 8 oz container of The Old Windmill Dairy Feta
- 8 oz of fresh Spinach
- 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
This has become my favorite pizza.
- 1 medium onion
- 5 oz Container Figs N Cream (The Old Windmill Dairy Chevre)
- 1oz of arugula
- Balsamic Vinegar
- 4 tablespoons of olive oil
- 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.
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
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.
Recent Posts
- Sun Fun & Tomato Goat Cheese
- Cheese Club Sales Representative
- Goat Cheese Brownies
- Goat Cheese Mac & Cheese
- Turtle Supreme Chevre Pie
Food and Wine Events
August 2017 |
||||||
|---|---|---|---|---|---|---|
| M | T | W | T | F | S | S |
|
1
|
2
|
3
|
4
|
5
|
6
|
|
|
7
|
8
|
9
|
10
|
11
|
12
|
13
|
|
14
|
15
|
16
|
17
|
18
|
19
|
20
|
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
|
28
|
29
|
30
|
31
|
|||
Baby Feeding, Tours, other Events
August 2017 |
||||||
|---|---|---|---|---|---|---|
| M | T | W | T | F | S | S |
|
1
|
2
|
3
|
4
|
5
|
6
|
|
|
7
|
8
|
9
|
10
|
11
|
12
|
13
|
|
14
|
15
|
16
|
17
|
18
|
19
|
20
|
|
21
|
22
|
23
|
24
|
25
|
26
|
27
|
|
28
|
29
|
30
|
31
|
|||
