Lemon Curd
by fig + fauna farm on 12/21/11
When life gives me lemons, I say: make Lemon Curd. This year, we are hosting small, intimate gatherings to celebrate the season and the end of an incredible year. Our gifts are simple and home made. Among them there is one that may not last past Christmas Day.
Lemon Curd, would be the one - a perfect way to use up an abundance of eggs and a reason to fall deeply in love with the motion of zesting a lemon.
In this recipe, I use a combination of clarified butter (ghee) and unrefined coconut oil - but you can use either or. Just a heads up on unrefined coconut oil: it does carry a coconut flavor, which I believe compliments the lemon.
/// PHOTOS BY ROSE E MARTIN
LEMON CURD
You will need ~
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6 free range egg yolks
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1/3 cup light honey
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1 tbsp lemon zest (one lemon)
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1/2 cup lemon juice
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3 tbsp ghee (or butter)
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3 tbsp coconut oil
In a saucepan, combine the egg yolks, honey and zest with a whisk. Slowly add the oil or butter and lemon zest while whisking. After thorougly mixed, add the lemon juice on turn on the heat to medium. Continue stirring the mixture as it cooks, until a few bubbles are seen at the surface. You will see the consistency thicken quite a bit. Once the curd has the desired thickness, remove from heat and spoon into a mason jar. Keep refrigerated for up to one week.
* Makes approx 1/2 pint (a jelly canning jar)
Simple Goat Cheese
by fig + fauna farm on 12/18/11
In another life, I must have been a goat. There's a certain kinship that I have with them that I just can't deny. If they don't grab your heart at first, try sipping your morning coffee with a touch of the creamy milk of a dear goat. I know, the taste is something "you have to wrap your head around" as my husband says. It is a bit complex in flavor once it's heated - which is why making it yourself might ease a bit of apprehension, as you know exactly what it is, through and through.
I call this "simple goat cheese", because it requires few ingredients and it's less time consuming than most cheeses. The flavor is not as powerful as a store purchased Chevre, it's more like a farm cheese - semi soft with hints of tang and full of that distinct goat creaminess. You can find goat milk at most health food stores, but to find raw milk ~ try locating a farm near you: HERE
/// PHOTOS BY ROSE E MARTIN
In the past, I have enjoyed rolling the fresh cheese into a bed of minced herbs, though this batch was calling for a drizzle of local orange blossom honey, chopped pumpkin seeds, shaved almonds and a sprinkle of sea salt.
SIMPLE GOAT CHEESE
You will need:
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1 gallon of whole goats milk ( we use raw)
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1 cup cider vinegar
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1 package of cheesecloth (double folded)
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colander
Pour the milk in a large pot and warm slowly over medium/low heat until it reaches 175 to 180 degrees F. Stir often to prevent scorching and check the temperature with a food thermometer frequently. Keep the temperature between 175 and 180 F for approximately ten minutes. Stir the vinegar into the milk slowly. The milk will begin to break up and small curds form. Remove the pot from heat and ladle the curds into a muslin-lined colander. Tie the corners of the cloth into a knot, forming a bag. Slide a long wooden spoon into the knot of the bag and suspend over the inside of the pot, to drain for 2-5 hours. The longer the cheese drains, the thicker the consistency of the cheese. If you want a spreadable cheese, two hours may do the trick. Form the cheese into a desired shape and season as you wish. Cover and refrigerate for up to two days.
* Makes about 1 pound of cheese
This recipe is adapted from The Home Creamery - Kathy Farrell-Kingsley
Christmas Scented Salt-Dough Ornaments
by fig + fauna farm on 12/16/11
Every year, we make Christmas ornaments for friends and family. Salt dough ornaments are by far a favorite, as they can be painted, molded or cut in any style and they won't break the bank either! This year, we scented our dough with cinnamon, nutmeg and ginger - all the gentle aromas that say "Merry Christmas".
We began by making impressions with semi "conventional" items, like wildflowers and sage leaves, but as we got into it and ideas arose, we found ourselves trying out something a little different...
/// PHOTOS BY ROSE E MARTIN
Some ideas came through better than others, but the imprints of chicken feet, toddler fingers and the seasonal flora was a way of marking the time we had - a wonderful time indeed.
SCENTED SALT DOUGH ORNAMENTS
You will need:
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1 cup all purpose flour
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Spices of your choice
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1/2 cups warm water
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1/2 cup salt
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Rolling pin or large bottle
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Cookie cutters and items for impressions
Preheat oven to 200 degrees F. Mix flour, salt and spices well in a large mixing bowl. Gradually add warm water with a spoon. Then, knead the dough until soft and pliable. Roll out the dough on a floured surface until dough is about 1/8 inch thick. Cut shapes and make impressions in the dough. With a toothpick or drinking straw, make holes on the tops of the ornaments to string later. Gently place the ornaments on a cookie sheet and bake for about one hour or until dry and hard. Let cool before painting and varnishing.
