Goat Milk

 

 

 

A new favorite holiday tradition!

 

Make your holidays even happier with warm, goat milk crepes on Christmas morning.

 

 

Ingredients:

 

• 2 cups Summerhill Goat Milk
• 1 cup flour
• ½ teaspoon baking powder
• 1 egg
• Dash of salt

 

 

 

Directions:

 

 

• Whisk all ingredients together.

 

• Butter an 8 inch pan, scoop about 3- 4 tablespoons of batter into the pan. Crepe is supposed to be thin, and around 7 inches in diameter.

 

• Cook 1-2 minutes. When the bottom is set, rebutter the pan and flip.

 

• Cook for about a minute more, checking that it is cooked to your liking.

 

• Repeat cooking process until you have made the number of crepes desired.

 

• Roll up and serve with Christmas colored sprinkles, butter and syrup. (You can serve with any toppings you enjoy- berries sprinkled with powdered sugar is always delicious.)

 

 

You can store the leftover batter in the refrigerator for one day. Enjoy!!

 

 

Related Topics;

 

 

Christmas Cauliflower Casserole                   

 

Bread Sauce using Goat Milk

The bread sauce recipe is an easy extra for Christmas Day.

 

 

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Try these simple to make biscuits straight out of the oven. Goat Milk Biscuits are sure to be a crowd favorite.

 

The recipe requires 12-18 minutes baking time, and makes 13 biscuits.

 

 

Ingredients:

 

• 2 ½ cups all purpose flour

 

• 1 tablespoon baking powder

 

• 2 teaspoon granulated sugar

 

• ½ teaspoon salt

 

• ½ cup cold unsalted butter

 

• 1 cup goat milk

 

 

 

Directions:

 

• Preheat oven to 425 degrees with a rack on the upper third of the oven. Line a baking sheet with parchment paper

 

• In a large bowl combine flour, baking powder, sugar, and salt. Whisk together until well combined.

 

• Cut the butter into small cubes. Add the butter to the bowl and mix it into the dry ingredients.

 

• Pour the milk into the bowl and stir until the dough comes together.

 

• Once it is well combined, turn the dough onto a lightly floured work surface. Knead the dough no more than 10 times.

 

• Press into a ¾ inch thick rectangle. Using your biscuit cutter (approx. 2- 2 ½ inch width) press into the dough to cut out your biscuits. Gather the scraps and repeat process until the dough is gone

 

• Place them on a prepared baking sheet. Bake for 13- 16 minutes until the tops are lightly golden brown.

 

• Serve warm, and top with butter and local honey. Enjoy!!

 

 

 

 

 

 

Sea bass with new potatoes cooked in milk and watercress salsa.

 

The recipe requires less than 30 mins preparation time, 10 to 30 minutes cooking time, and Serves 2

 

 

 

Ingredients:

  

• 2 x 150–200g/5½–7oz sea bass fillets
• olive oil, for frying
• knob of butter
• squeeze lemon juice
• salt and freshly ground black pepper

For the watercress salsa

• 100g/3½oz watercress, torn into leaves
• 1 tbsp baby capers
• handful flatleaf parsley leaves
• small bunch dill, roughly chopped
• 6 anchovy fillets, drained
• 1 garlic clove, roughly chopped
• 1 tsp Dijon mustard
• 1 tbsp red wine vinegar
• 4–8 tbsp olive oil

For the new potatoes in milk

• 50g/1¾oz unsalted butter, softened
• 1kg/2lb 4oz new potatoes, scrubbed
• 500ml/18fl oz goats milk
• 2 bay leaves
• ½ fennel bulb

 

 

Directions:

 

• Blend the salsa ingredients together in a food processor until roughly chopped, then set aside.

 

• To make the potatoes in milk, spread the butter onto the base of a wide, heavy-bottomed saucepan. Put in the potatoes, season well and cover with the milk. Add the bay leaves and fennel. Cut a circle of baking paper the size of your pan and place it on the milk. Cook over a medium heat for 20 minutes. Remove the paper and turn up the heat until the milk has reduced and the potatoes have slightly caramelized. Set aside to rest.

 

• Meanwhile, to cook the fish, heat a dash of oil in a frying pan over a medium heat. Lightly score the fish skin and season with salt. Fry the fish skin-side down for 3–4 minutes. Turn the fish over and cook flesh-side down for 2 minutes, or until cooked through. Add a knob of butter and a squeeze of lemon.

 

• Divide the fish between two plates, drizzle with the salsa and serve with the potatoes.

 

 

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