Fantastic Grassfed Dairy Recipes

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• Panna Cotta (Creme Custard)
  
• Cheese Pie
  
• Summer time Cherry/ Dairy Clafoutis
  
• Grassfed Goat Cheese Salad
  
• Rice Pudding

Panna Cotta (Cream Custard)

AGA Executive Director and Executive Chef ~ Carrie Balkcom

2 tsp. unflavored gelatin

1/2 cup whole milk

2 1/2 cups heavy cream

1/2 cup sugar

1 vanilla bean or 2 teaspoons  vanilla extract    (do not use imitation vanilla flavoring)

1 cup fresh berries, gently washed, drained, and sweetened to taste (or any fresh fruit in season)

Directions:

In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes.

In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean  or vanilla extract.. Add the softened gelatin mixture and whisk to completely dissolve the gelatin.

Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly.   Refrigerate for at least 4 hours or overnight.

To unmold and serve, carefully dip bottom of each ramekin in a  pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (shake gently to release). Garnish with berries or fruit of your choice.

CHEESE PIE

Carrie Balkcom ~ AGA Executive Director and Certified Executive Chef 

Serves 4 to 6

1 pie shell, baked1 3/4 cups scalded whole Grassfed milk or creamReduce heat to a simmer and add   1 cup grated Grassfed cheeseStir until the cheese is meltedAdd:   1/2 tsp. coarse salt   1/2 tsp. sweet or roasted paprika   1/2 tsp. finely grated onion   Splash of your favorite hot sauceRemove the mixture from the heat and beat in one at a time   3 large eggsFill the piecrust and bake at 325º for about 45 minutes.  Remove from oven and let rest for about 20 minutes or more. 

Good warm or cold.

Summer time Cherry/Dairy Clafoutis

AGA Executive Director and Executive Chef Carrie Balkcom 

Clafoutis is a traditional French homestyle dessert.  Celebrate Cherry or other local berry and Fresh Farm milk or cream 1 3/4 cups  whole or  farm fresh milk  or 1 cup milk and 3/4 cup cream mixed 2 tsp. vanilla extract 3 large eggs 1 3/ cup sugar 1 tbsp. flour 2 cups pitted cherries or other local berry   Preheat oven to 350 degrees. Coat a 9" quiche dish or other dish with cooking spray or butter Place the milk in a small saucepan.  Add the vanilla.  Cook over medium heat for 3 minutes, or until milk is hot, but not boiling.  Remove from heat, set aside.   In a medium bowl, combine the eggs and sugar.  Whisk well to combine.  Whisk in the flour, mixing until no lumps are visible.  Whisking constantly, slowly add about 1/2 cup of the milk.  Then whisk in the rest of the milk.   Place the cherries or other berries over the bottom of the oiled dish.  Pour the batter over the cherries. ( If there are any lumps in the batter,strain through a medium sieve)  Bake for 30 minutes or until batter puffs up and set.  Cool slightly.  Cut into wedges and serve with sugar cookies for a wonderful summer time dessert. Can be made ahead.  Chill until ready to serve.  Before serving remove from refrigerator and let stand at room temp for 30 minutes.  

Serves 6

Grassfed Goat Cheese Salad

Ed Boyle, Director of Culinary Operations at the Seaport Hotel and World Trade Center in Boston

Can be prepared in 45 minutes or less.

Ingredients:
For the vinaigrette
1 tablespoon fresh lemon juice, or to taste
1 small shallot, minced
1 garlic clove, minced
1 teaspoon Dijon-style mustard, or to taste
1 tablespoon minced fresh parsley leaves
1/4 cup olive oil

a 1/2- pound log of soft mild grassfed goat cheese, cut    crosswise into 6 pieces
an egg wash made by beating 1 large egg with 1 tablespoon water
1 cup fine dry bread crumbs
2 small heads of Boston lettuce, washed well, spun dry, and shredded fine
1 small head of radicchio, washed well, spun dry, and shredded fine

Preparation:

Make the vinaigrette:
In a small bowl whisk together the lemon juice, the shallot, the garlic, the mustard, the parsley, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified.

Preheat the oven to 400°F. Dip the goat cheese pieces into the egg wash, dredge them in the bread crumbs, and transfer them to a lightly oiled baking sheet. Bake the goat cheese pieces in the middle of the oven for 6 minutes. While the goat cheese is baking, in a large bowl toss the lettuce and the radicchio with the vinaigrette and salt and pepper to taste.

Divide the salad among 6 plates, arrange 1 goat cheese piece on each plate, and serve the salads immediately.

Serves 6.

RICE PUDDING

Chef Stan Frankenthaler

1 cup Japanese sushi rice or short-grain rice 

1 1/2 cups sugar

8 cups whole milk

4 cardamon pods

1 cup heavy cream

2 large eggs

4 large egg yolks

1 teaspoon kosher salt

Place the rice, sugar, milk, and cardamom pods in a heavy stainless-steel saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the rice is tender, 20 to 25 minutes.

Place the cream, eggs, egg yolks, and salt in a large mixing bowl and whisk together. Ladle 1 cup of the hot cooked rice into the egg mixture and whisk together to temper the egg mixture. Add the tempered egg mixture to the rice 

mixture and care­fully bring just barely to a boil over medium heat, stirring continually.

Immediately transfer the pudding to a ceramic or glass container, and lay plastic wrap directly on the top of the pudding (to prevent a skin from forming while the pudding cools. Refrigerate for at least 2 hours and up to 2 days. 

Remove the cardamom pods before serving.

~~

Puddings delight the kid in us all, no matter what age we are. When I had food shops  in Boston and Cambridge, we always sold the homiest desserts: crumb cakes, individual pies, butter­scotch pudding, chocolate pudding, and, of course, rice pudding. This is a very simple and basic recipe, although many variations come to mind: Try adding golden raisins, dried cranberries, almonds, pistachios. I also like to brulee (brown) the top for a little extra touch.

Recipe compliments of Chef Stan Frankenthaler, Stan has been nominated three times for a James Beard Award as best Chef in the Northeast.  His recipes, combining American taste and creativity with Asian flavors and refinement have earned him National accolades.  Stan is originally from Savannah, Georgia, and now makes his home outside of Boston, MA. Additional Recipes can be found in Stan's book: The Occidental Tourist, by Stan Frankenthaler and Sally Sampson.They both make their homes in the Boston area.