this week is a whirlwind of activity thus far. i've been working in my garden, working on getting allegan stuff priced (tubs and tubs and tubs of vintage linens) and just trying to get ready for the weekend and getting things in order before we leave for st. thomas.
last night i had to use up about 2 weeks of goat milk before i let it go to waste. and i certainly didn't want to do that. i made 2 hunks of ricotta and 4 jars of cajeta.
cajeta for those who are unfamiliar (as was i before i saw it on the beekman boys about 2 months ago) is a very light and runny caramel sauce made from goats milk.
i received many requests for the recipes i used last night so here they are!
seared scallops with herbed butter and orzo
cooking light magazine
ingredients:
3/4 cups of uncooked orzo
2 tbsp chopped parsley
2 tbsp chopped chives
2 tsp olive oil
dash sea salt
1.5 pounds of sea scallops (i used bay scallops, less expensive)
black pepper
cooking spray
1/3 cup dry white wine
1 tbsp chopped shallot
1 tbsp white wine vinegar
3 tbsp cold butter chopped into cubes
1 tsp chopped fresh thyme
prep:
cook orzo according to directions. when finished drain and add olive oil and 1 tbsp of chives and parsley with a dash of salt. throw a towel over top to keep warm.
season scallops with salt and pepper. spray with cooking spray and sear until browned keep warm
combine wine shallots and vinegar into a saucepan until it comes to a boil about 5 minutes.
reduce heat to low and add butter one block at a time until each is melted.
stir in remaining herbs and scallops
serve over orzo
enjoy!
Goat Cheese Ricotta with Coriander
Homemade: Summer
ingredients
juice of 1 lemon
tsp salt
tbsp coriander seeds
4 cups goat milk
prep:
mix all the ingredients in large saucepan and heat over medium high until the curds and whey seperate
sounds gross but there will be chunks floating in the yellowish liquid.
once they seperate bring to a slow boil for three minutes.
place a sieve or strainer lined with a cheese cloth over a bowl and pour the entire pan through the strainer and cheese cloth. let sit about 20 minutes.
tie up the corners of the cheese cloth around a wooden spoon and squeeze out excess liquid. suspend spoon handle over a bowl so the cheese sack can continue to drain and form a ball shape.
let sit 30 minutes.
remove cheese cloth and refrigerate or enjoy!
Cajeta
Molly Moon's Ice Cream
ingredients
4 cups of goat milk
2 cups of sugar
1/4 cup of honey
1/2 tsp of baking soda
* you will want a candy thermometer
combine all ingredients together and bring to a simmer. DO NOT MAKE THE MISTAKE OF LEAVING IT UNATTENDED IT WILL BOIL OVER AND YOU WILL HAVE A HOT STICKY MESS TO CLEAN . i did that for the first time last night and it sucked.
it will take about an hour to two hours for the caramel sauce to reach the right consistency and temperature. once it does (it will turn brown over time)
once it reaches 225 degrees remove from heat and let sit. it will thicken as it cools but it still meant to have a runnier consistency.
i usually pour it into jars while it's still hot so it cools faster.
this will keep 1 month and can be served hot, cold or at room temp.
enjoy!
