Goat Milk

The meal is not supposed to look perfect. It is just supposed to taste really good and it does.

Turkey leftovers can be turned into delicious, creamy pot pie –  the ultimate in comfort food. Comfort foods are my favorite part of the Fall and Winter seasons. It is the perfect time of the year for meals like this. You kind of have this excuse to curl up in front of the fire with a bowl of something that was prepared by hand and cooked all day.

The recipe makes enough 6 individual pot pies.

You will need only half for 6 individual pot pies, so freeze the remaining dough for a single-crust pie, or future pot pies. Pot pies may be assembled 4 hours in advance. Cover and refrigerate until it is time to bake.

Ingredients for crust:

• 2 1/2 cups flour
• 1 tsp. salt
• 1 cup/2 sticks. unsalted butter, cold, cut in 16 pieces
• 1 egg yolk
• 1/2 cup goat milk, or more if needed

Ingredients for filling:

• 3 to 4 cups. diced turkey, from leftover turkey or roasted half-breast
• Vegetable oil
• 2 slices bacon (not thick-cut)
• 1/2 cup/1 stick. unsalted butter
• 1 1/2 cup. finely chopped yellow onion
• 4 cups. chicken or turkey stock
• 1 cup. small red potatoes, cut in roughly 3/4-in. dice
• 1 cup. carrots, peeled, cut in roughly 3/4-in. dice
• 1/2 cup. flour
• 1 1/2 tsp. salt
• Several grinds of freshly ground pepper
• 1/4 cup heavy cream
• 1 cup. frozen peas
• 1/2 cup. minced fresh parsley leaves

*A roasted half-breast makes about 3 to 4 cups of diced turkey. You also can substitute chicken, or use more vegetables. whatever is in your fridge, just make sure your total ingredients add up to 6 to 7 cups. The bacon is optional.

Ingredients for glaze:

• 1 egg yolk
• 2 tsp. heavy cream
• 1/2 tsp. Paprika

Directions for crust:

• In a large bowl, whisk together the flour and salt. With a pastry blender, cut the butter into the flour until the larger remaining chunks are the size of small peas.
• Drop the egg yolk into a liquid measuring cup and add milk until you reach exactly 2/3 cup (you’ll use about 1/2 cup plus 1 tablespoon). Mix the egg yolk and goat milk with a fork until combined, then add it to the flour mixture all at once. Mix the dough with a fork until you can gather most of it into a ball. This is most easily done in the bowl, like packing a large snowball; if it seems any drier or more difficult than that, add another tablespoon of goat milk.
• Divide the dough in half and pat each half into a 1-inch-thick disk. Wrap each disk in plastic wrap and chill in the refrigerator for at least 1 hour and as long as 2 days. Let dough come to room temperature for 30 minutes before rolling it.

Directions for filling:

• If you are roasting a half-breast of turkey, preheat oven to 325 degrees. Lightly rub turkey with oil and roast in shallow pan until temperature probe registers 170 degrees, 50-60 minutes. When cool enough to handle, remove meat from bones and cut into 3/4 inch dice. If not using immediately, keep refrigerated.
• Cook bacon, if using, until crisp. Remove to paper towels to cool, then crumble.
• In a large saucepan, melt butter, then add onion and sauté over medium-low heat for 10 to 15 minutes, stirring occasionally, until soft and translucent.
• While the onions are cooking, heat the stock to just boiling. Add potatoes and carrots to the stock and cook for 2 to 3 minutes, until slightly tender. Turn off heat. With a slotted spoon, remove vegetables to a bowl and set aside.
• To the softened onions, add flour and cook, stirring constantly, for 2 minutes.
• Add the hot stock to the onions and simmer until thick, stirring constantly, about 1 minute.
• Stir in salt, pepper and 1/4 cup heavy cream. Add turkey, potatoes, carrots, peas and parsley, stirring to mix well. Check for proper seasoning. Remove from heat.

To assemble pot pies:

Divide the filling among 6 (8-ounce) ovenproof ramekins or straight-sided dishes no more than 4 inches wide. Crumble bacon and divide among the pies. If there is any leftover filling, serve it on toast!

Directions for glaze:

• In a small bowl, beat egg yolk with 2 teaspoons cream. Set aside.
• Remove crust dough from plastic wrap – Remember: you took it out of the refrigerator 30 minutes ago, and place on lightly floured surface. Roll dough into a 10- by 16-inch rectangle. With a knife or pizza cutter, cut six (5-inch) squares. You will use the remaining inch of pastry to make decorative leaves.
• With a small brush or your finger, brush the rim of each bowl with beaten egg yolk, then drape pastry over the filling, pressing gently on rim to seal. Brush the entire surface of pastry with egg glaze.
• With a sharp paring knife, cut small leaf shapes from the remaining dough, using the blade to press “veins” into the surface. Arrange 2 or 3 leaves on each pie. Stir paprika into the remaining egg glaze, then paint the leaves with this tinted mixture.
• Place pies on a rimmed baking sheet; this will catch any possible drips. Bake in a preheated 350-degree oven for 30 to 40 minutes, or until the tops are golden and the filling is bubbling hot.

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*Nutritional facts:

Per serving contains 481 Calories; – Protein 13.9g, Carbohydrates 45.4g, Fat 27.3g, Cholesterol 38.2mg, Sodium 668.9mg.

A real classic, and yet so easy to cook in the oven on the weekend. The perfect comfort food. With less than 30 mins preparation time and 1 – 2 hours cooking time, the recipe can serves 4.

Ingredients:

• 1¾ pints goat milk
• 3½ fluid oz. pudding rice
• 1½ oz. butter
• 2½ oz. super fine sugar
• 5fl oz. double cream
• 1 tsp vanilla extract
• pinch of salt
• plenty freshly grated nutmeg

Directions:

• Preheat the oven to 285°F.
• Melt the butter in a heavy-based casserole dish over a medium heat. Add the rice and stir to coat. Add the sugar, stirring until dissolved. Continue stirring until the rice swells and becomes sticky with sugar.
• Now, pour in the milk and keep stirring until no lumps remain. Add the cream and vanilla extract and bring the mixture to a simmer. Once this is reached, give the mixture a final stir and grate at least a third of a nutmeg over the surface. Bake for 1-1½ hours and cover with foil if the surfaces browns too quickly.
• Once there is a thin, tarpaulin-like skin on the surface, and the pudding only just wobbles in the center, it is ready.
• Serve at room temperature.

More suggestions:

You can add fruit, raisins or jam to the mixture if you prefer, besides plain rice pudding.

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Nutritional facts

Per serving contains 148 Calories; – Fat 3.5g, Carbs 26.9g,  Fiber 4.9g, Sugars 12.8g, Protein 4.3g, Sodium 114.3 mg.

The best thing about the warm weather is definitely frozen desserts!

Making sherbet at home is easy, way easier than figuring out the correct way to spell it. The sherbet recipe uses only goat milk and water for the liquids, making it lower in fat and calories than traditional goat milk ice cream. The recipe is for a 4-quart freezer. 

Ingredients:

• 2 quarts whole goat milk

• 6 oz. sweetened orange gelatin mix

• 1/4 cup lemon juice or the juice from two lemons

• 2 cups water

• 2 cups sugar

*Optional – 1 can mandarin oranges, finely chopped

Directions:

• Bring water to a boil in a saucepan. Remove from heat, and add gelatin and sugar, stirring well with a whisk until dissolved. Add lemon juice, and let mixture cool in the refrigerator, or by placing in a larger pan of ice water.
• Add goat milk, stir well, and freeze according to your ice cream maker’s directions.

• A fresh mint leaf, orange slice, or curled orange peel makes a beautiful garnish for this simple, but divine dessert.

The next time you want a lighter ice cream recipe, think sherbet! You can easily substitute other flavored gelatin and fruit to make your favorite; cherry, strawberry, lime and lemon are all great choices.

I assure you would not regret it!

Nutritional facts:

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