Recipes

BAKED CAMEMBERT

 

Baked Camembert

Prep time: 10 mins (without defrosting puff pastry)

Bake time: 30 mins

Eating time: ours was gobbled down in a record 4.25 minutes

Can’t think of what to serve as an hors d'oeuvre this evening? Our Foster Lake Camembert is one of those delectable and versatile cheeses that can be enjoyed either plain or baked. What is a Camembert you might ask? Camembert, like Brie, hails from France and both are originally cow’s milk cheeses. Although they have very similar processes, one has a higher fat content than the other. Any guesses? With a name like “Triple-Cream-Brie,” which has cream added to the milk during production, the Brie takes the cake for higher fat content, giving it an extremely gooey texture & buttery taste. Our Foster Lake Camembert, which does not have any added cream, achieves its creaminess by using whole milk from our Alpine goat herd whom are naturally high butterfat producers. In addition to butterfat content, the two cheeses have subtle taste differences—both have edible “bloomy” rinds, which have a nutty & mushroom-like flavor, but the Camembert has more richness and intensity, especially as you let the wheel ripen. We allow our Camembert to ripen at least 10 days before packaging so that the mold has time to develop on the outside and break down the interior of the cheese. The breakdown of the cheese provides a stronger depth of flavor and a creamier (almost liquid) interior. 

All this talk of cheese is making my hunger unbearable; let’s get to the recipe! The foodie team here at Fraga Farmstead Creamery has perfected our baked Camembert recipe and is willing to share. Serve hot & enjoy with friends. 

 

What you’ll need:

Small earthenware or ceramic dish with lid (one that measures 6” in diameter is just about perfect to fit the cheese & surrounding puff pastry)

One whole wheel of our Foster Lake Camembert (medium age, not too soft or it will melt)

1 sheet of puff pastry

1 egg for and egg wash

Optional: jam or preserves to bake with cheese (Quince jam from our neighbors at Gales Meadow Farm is our favorite!), and roasted nuts (walnuts or pecans are fabulous) to sprinkle on top.

To make:

Thaw your puff pastry sheet well in advance

When ready to make, preheat oven to 350 F

Butter baking dish

Lay puff pastry on cutting board and place Camembert in the middle. Cut off about 1.5” on two sides of the puff pastry, making a smaller square.

Take the excess dough and form a square underneath the cheese wheel. This will double the thickness underneath the camembert so the bottom will not overcook.

Optional step: slather jam or preserves on the top of the cheese wheel, under the puff pastry.

Take a corner of the puff pastry and lay across the top of your cheese. Moving circularly, wrap the puff pastry over the cheese, bringing each piece to the center on the top of the wheel (similar to how we have packaged the Camembert!)

Once you have brought all pieces to the center, give it a quick egg wash.

Put on lid and place in oven on the center rack. Bake for 20 minutes, checking occasionally under the lid for doneness.

Once it is mostly cooked, remove the lid for the last 5-10 minutes. Once it’s brown, it’s ready! If some Camembert leaked out don’t worry, it will still be delicious! 

Feeling like experimenting with our Foster Lake Camembert ?

Send us your recipes to be featured on the website

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*** Goat Cheese Forever! ***

GOAT'S MILK CARAMEL CANDY & DULCE DE LECHE

 

Some people at the Farmer's Markets have asked us what else can be made with goat's milk apart from cheese. Well, here at Fraga Farm, we spend our off time experimenting in the kitchen. What do you do when you have some sugar, butter, and creamy goat's milk? Make caramel, of course! We adapted a caramel recipe from the folks at Culture Magazine and added some local roasted hazelnuts to the candies. As far as the Dulce de Leche, this was a family recipe from one of our WWOOFers, and it's a secret! Just kidding, the recipe for the caramel sauce is below. Enjoy! 

 

Goat's Milk Caramel Candies

What you'll need (Supplies): 

 

Baking dish (we used 11 x 17) 

Stainless steel or copper pot

Candy thermometer

Wooden spoon for stirring 

Parchment & wax paper

Scissors 

And some serious time! We stirred this candy for 3 hours straight! (so worth it)

What you'll need (Ingredients): 

 

½ cup butter, cut into pieces

1 cup brown sugar

½ cup white sugar

1¼ cups goat’s milk

1¼ cups heavy cream

1 cups hazelnuts, finely chopped 

Flaky sea salt, to finish

To Make: 

 

Line the baking dish with parchment paper and set off to the side. 

In a pot over high heat, combine butter, brown sugar, white sugar, goat's milk, and heavy cream. Reduce heat until the mixture is at a low simmer. You don't want the caramel bubbling too much or it will begin to splatter-- and let me tell you, hot candy burns are the worst! 

Stir mixture constantly while keeping candy thermometer partly submerged. Remove from heat when the mixture reaches 248°F. On low heat, our caramel took 3 hours of stirring, so listen to a few podcasts while you wait. 

 

Pour the mixture into the parchment paper lined baking dish, sprinkle with a bit of sea salt. Let cool for 30 minutes on counter, then into the refrigerator until you are ready to wrap them. 

 

While the caramel is cooling, chop the hazelnuts and lay out your wax paper. 

 

remove caramel from the fridge and cut into 1x1 inch pieces. Take each piece and roll it into a tube, then roll in the hazelnuts. Place on sheet of wax paper evenly spaced at 2 inches apart. When you have the wax paper filled, cut in between your caramels so that they are on their own square of wax paper. Roll caramel tubes in paper and twist sides closed. 

 

Eat 'em up! These are great stocking stuffers too. 

 

Dulce de Leche / Cajeta -  Goat's Milk Caramel Sauce 

What you'll need :

 

Clean mason jars (for storage) 

Copper or stainless steel pot 

Wooden spoon 

1 quart (4 cups) goat's milk

1 cup packed brown sugar 

1/4 tsp baking soda dissolved in 1/2 tbsp goat's milk

a sprinkle of salt 

What you'll do: 

 

Place milk & sugar in a large saucepan over med-med high heat, reserving a small amount of goat's milk to be mixed with the baking soda. Simmer on medium heat for a few hours, stirring constantly. We had two of our WWOOFers making caramel at the same time so the 3 hours of stirring flew by. 

Once simmering, add the baking soda and goat's milk. The mixture will immediately froth, remove it from the heat and continue stirring. Once the foaming subsides, replace on the stove and bring back to a simmer. 

Stir, stir, stir. Make sure to scrape the caramel from the bottom of the pot so it won't burn. 

The cajeta is ready when it is an amber color and has the consistency of syrup. Pour into a jar and keep it in your fridge. To reheat and re-soften, place it in the jar in a pot of warm water or place in the microwave for a few seconds. 

Use on top of ice cream, or as the sweet to your savory (chevre on toast with drizzled cajeta is divine). The goat's milk gives it a wonderful tang! 

  

CHÉVRE BREAD PUDDING

Customer: "Are there other ways to use chévre? I just spread mine on toast."

Me: "So many things! Bake with it! Anything requiring cream cheese can be substituted for goat chévre. Mix it into your pasta sauces-- a red sauce becomes even better with a little chévre mixed in. Spread a little on your pizza dough and top with caramelized onions and figs before throwing in the oven. We have put goat cheese in just about everything at the farm...so experiment and tell us what you find!"

 

Not to say spreading cheese on toast isn't divine in its own right, but the best thing about cheese is its versatility. Savory or sweet, our chévre does not disappoint. Below is the recipe for our famous Bread Pudding, made with (you guessed it) chévre! This particular recipe was the culmination of numerous testing hours in the kitchen-- including parts of favorite recipes, making alterations to make sure it wasn't too dense, and including seasonal walnuts, pears, and apples found on our farm. The entire recipe took one long winter season to perfect, and by the end of the experimentation everyone in the house needed pants with larger waistlines. The result is the best bread pudding I have ever tasted-- nutty, sweet, and a little tart-- it is the perfect addition to a rustic, farm-style feast. Enjoy! 

 

What you'll need:

7-8 cups day old bread, cubed (we got ours from Tabor breads in Portland, a favorite!)

6 cups whole milk

 

2 cups dried apples

3/4 cup hard apple cider

1 tbs. rum

1 cup walnuts, chopped (and more for topping) 

 

12 oz. plain chévre (2 tubs of our chévre is the equivalent) 

7 eggs

1 cup suger & more for topping

1 pinch salt

2 tsp. cinnamon

2 tsp. vanilla

1/4 tsp. nutmeg

1 large chunk fresh ginger, finely chopped

 

To make:

 

Slice the bread into 1" cubes and combine with whole milk in 11"x15" glass baking dish, making sure the bread is completely covered. Let sit for 4-6 hours. 

Roughly chop dried apples. Soak in hard apple cider and run for 1 hour. 

Preheat oven to 375 degrees F. 

Whisk eggs in medium bowl. Add sugar, cinnamon, vanilla, nutmeg, ginger, and mix thoroughly. Mix in reconstituited apples and chopped walnuts. 

Add above mixture and 6 oz. (1 container) chévre to bread/milk in the baking dish. Stir to combine. 

Top with 2nd 6oz. container of chévre, using a spoon to portion in quarter sized dollops. (Optional: add more nuts for topping)

Cover the top with foil and place inside larger roasting pan filled with water. Bake for 1 hour at 375F. Remove foil, sprinkle with additional 2 tsp. sugar and continue to bake for another hour. 

Remove from the oven and allow to cool. Make a vanilla sauce if you have some time or enjoy plain. 

 

 

LENTIL SOUP WITH FRAGA FARMSTEAD FETA

 

Soup season has arrived and what better way to get in the spirit of this wet winter than by making your own pot-o-lentils! Add in your favorite root vegetables, garnish with roasted delicata squash, and top with our Feta for a hearty and nourishing treat. 

 

You will need: 

1 package Fraga Feta Goat Cheese  

carrots 1/2 cup 

celery 1/2 cup 

onion 1/2 cup  

green/French lentils 1 cup (serves approx. 4 people)

water 3 cups

salt & pepper to taste

1 tbsp olive oil 

 

To prepare: 

1. In a medium pot, sauté chpped onions in olive oil until translucent. 

2. Add lentils & chopped veggies to     onion and continue to sauté for one minute. 

3. Cover with water at medium to low simmer uncovered for 40-45 minutes. 

4. salt to taste and add crumbled Fraga Farmstead Creamery Feta to the top. Enjoy! 

 

Share your own Fraga recipe on Instagram or Facebook & tag us! @fragafarmsteadcreamery

 

CLASSIC CHÈVRE POPOVERS

 

Ever wonder what is the most delicious, melt-in-your-mouth, super easy fall treat? Ponder no further—the team here at Fraga Farm has discovered what your mouth is missing, Chèvre Popovers! Savory or sweet, this bouffant butterball is simple to make (use a muffin tin if you don’t have a popover pan) and absolutely scrumptious. Even better, we are having a CHEVRE POPOVER RECIPE CONTEST! Enter your best variation to our classic for a chance to win a beautiful & well-seasoned pan.

You will need:

 

-       1 cup all-purpose flour (put through the sifter for best results)

 

-       ½ tsp salt

 

-       2 large eggs

 

-       1 ¼ cups milk (try different kinds!)

 

-       1 tablespoon melted butter

 

-       2 oz goat cheese (our Fraga Farms tubs are 6oz, so make lots of popovers!)

 

-       OPTIONAL: make them savory with herbs! Thyme, Oregano, Sage, Rosemary… and try with the Chef’s Blend Chevre & grated Rio Santiam on top!

 

To Bake:

 

1.     Make sure all ingredients are at room temperature.

 

2.     Move rack to center of oven and preheat to 450 deg F.

 

3.     Butter muffin or popover pan (melt butter & brush for even coating)

 

4.     In a bowl, combine the flour & salt.

 

5.     In a second bowl, combine the eggs, milk, & butter—mix thoroughly.

 

6.     Pour the liquid mixture over the flour and fold until smooth.

 

7.     Pour half of the mixture into the muffin tins until 1/3 full.

 

8.     Spoon a dollop of goat cheese into the batter and cover with remaining mixture.

 

9.     Bake for 15 mins at 450 deg F, then reduce temperature to 350 deg F and bake for 20 additional minutes. Make sure you keep the oven closed the entire time.

 

10.  After 35 mins of baking, check done-ness – they should be crispy & brown and very voluminous!

 

11.  Remove from pan (they should pop-out) and serve immediately! Eat them with honey for something sweet, or enjoy with sprinkled herbs for a savory bite. And then send us your recipes for a CHANCE TO WIN!  This email address is being protected from spambots. You need JavaScript enabled to view it.

 

 

CABBAGE WITH FRIKEH AND FARMHOUSE CHEESE

 

I love a recipe that has only four or five ingredients.  Then again I don’t count olive oil, balsamic, garlic or salt and pepper in the tally.

 

Ingredients

 

1 head of red or green cabbage-or you can use half a head of each, shredded into half inch or larger strips.

 

2 carrots cut into thick sticks to cook quickly with the cabbage.

 

1 Cup dried chickpeas -I use Ayers Creek Farm’s Chickpea of Spello, they are lovely.  

 

4-6 oz Farmhouse cheese, either plain or the chipotle version for some added heat.

 

Garlic, Olive Oil, Balsamic Vinegar, Salt and Pepper.

 

 

Cook the chickpeas in plenty of lightly salted water-check them after 15 minutes for doneness.  I like them firm but fully cooked-this may take another 10 minutes.  Drain and reserve 1/2 cup of the cooking liquid.  

 

Heat two to three tbsp olive oil in a deep (preferably cast iron) pan.   Add chopped garlic, carrots and cabbage and stir for several minutes.  Add 2-3 Tbsp balsamic vinegar; add a bit of the reserved cooking liquid if the cabbage mix seems too dry.  Add the cooked chickpeas and enough liquid to moisten the dish.  Crumble most of the farm house cheese in the cabbage mixture and let it warm up for a few minutes with the lid closed, off the heat.  Sprinkle any leftover farmhouse cheese over the individual portions once you have plated the dish.  Done!

 

 

CHOCOLATE CHEVRE TRUFFLES

 

     Ingredients

 

       6 ounces chocolate

 

       6 ounces Fraga Chevre Cheese

 

       2 tablespoons liquor like whisky or rum (optional)

 

       Chopped nuts or shaved coconut (optional)

 

     Preparation Instructions

 

        In double boiler melt chocolate until smooth.

 

        Stir in Fraga Chevre cheese and stir until melted. The mixture may seize up a

 

        little but keep on stirring and it will become smooth.

 

         Mix in your choice of liquor if desired.

 

         Let mixture cool until able to handle.

 

         Form into small balls.

 

         Roll into chopped nuts or coconut if desired.

 

         Enjoy!