Fall is finally in the air. We are in the middle of breeding season here on the farm. This is also the time of year when we have gotten most of the winter garden planted and are starting to evaluate what we’ve accomplished this year. Yoga with Goats was a huge success. So many new people came out to experience the farm and enjoy the goats that we’ve decided to continue offering these seasonal fun “farm-fit” classes when baby goats arrive again (starting Feb ’19 weather permitting). We still welcome folks to come for goat therapy as well so give us a call and check availability.
The doelings that were born this spring are still awaiting buyers and the opportunity to reach their potential as milkers providing sweet milk for their new families. Clancy the Alpine buck is also for sale as he has accomplished his purpose here and needs to move on to a new herd allowing us room to bring on a new junior herd sire.
The guinea keats are growing out nicely and will be freed to join the flock and keep the parasite load down as soon as they are big enough to fly to roost above the barn. We now have 3 small chicken tractors working the pastures and gardens enriching the soil as they go.
Ive been experimenting with new recipes in our cheese classes and cant get enough of the
Rosemary Pecan Goat Cheese Truffles
Ingredients
- 6 ounces plain goat cheese softened for an hour at room temperature
- 4 ounces cream cheese softened for an hour at room temperature
- ¾ cup chopped pecans
- 1 teaspoon extra virgin olive oil
- 1 teaspoon honey
- ½ teaspoon Sriracha
- ¼ teaspoon kosher salt
- 2 tablespoons currants*
- 2 tablespoons dried cranberries*
- 2 tablespoons golden raisins*
- 1 tablespoon finely chopped fresh rosemary
- 3 tablespoons finely chopped fresh parsley
Instructions
- Combine softened goat cheese and cream cheese in a medium size bowl. Whisk together until smooth and creamy, then refrigerate for at least one hour or place mixture in the freezer for 15-20 minutes.
- While cheese is chilling, preheat oven to 325˚F. Line a small sheet pan with parchment paper.
- Combine pecans, oil, honey and Sriracha on the prepared pan. Bake for 3 minutes then remove pan from oven and stir well. Return to oven and bake another 3-5 minutes or until pecans are golden brown. Remove from oven and sprinkle with kosher salt. Toss and set aside to cool.
- Combine cooled pecans, dried fruit, chopped rosemary and chopped parsley on a dinner plate. Set aside.
- Scoop up 1 tablespoon size portions of the chilled cheese mixture** and roll into balls (the balls will be a bit sticky, but chilling helps make it less sticky). Drop the ball onto the plate with the pecan coating and gently roll the cheese ball around in the mixture, patting it into the cheese, until it is fully coated. At this point you can reshape your balls into nicer circles, if they have become misshapen. Place on a clean dinner plate and place in the refrigerator until 30 minutes prior to serving. Serve with crackers, crostini or pita wedges or on their own for a low carb appetizer.
Recipe Notes:
Adapted from Amy in the Kitchen
Makes about 24 truffles
* Use any combination of dried fruit that you like or all the same kind. Dried cherries are wonderful too!
** I use a cookie scoop for making the truffles. It makes the job really easy and the truffles all uniform size.