Ornery Goat Dairy

Grade A Goat Dairy
Edinburg, Ohio

Deborah Durkee
debby@ornerygoat.com

(330) 474-1565

Ornery Goat Dairy suggested recipes

Please enjoy these recipes. To select a recipe just click on the title in the box on the left.

More delicious recipes available at Epicurean, Cooking websites.

Jalapeño Pepper Jelly & Chevre

Festive red or green pepper jelly is great for the holidays, or try your favorite wine jelly for any time of year!

Jalapeno Jelly

Ingredients

  1. 4 oz. Ornery Goat Dairy Plain Chevre, room temperature
  2. 2-3 Tbs. Jalapeno Pepper Jelly
  3. Crostini, 6–8 slices, brushed with olive oil, and warmed in the oven until´┐Żlightly toasted

Instructions

  1. Invert your OGD Plain Chevre on a small plate
  2. Arrange crostini around the cheese
  3. Press a well in the center of the cheese and fill with slightly warmed Jalapeño
  4. Pepper jelly, allowing some to drizzle over the bread

For a special jelly treat, try Auntie Wen's Wicked Jams & Jellies featuring wine jellies like Merlot, Blackberry Chardonnay, Raspberry Champagne, pepper jellies, fruit butters and spreads. E-mail wen6646@yahoo.com with "JellyJam" in the subject line. They are delicious on top of our Ornery Goat Dairy Plain Chevre!

Cubed Feta and Pepper Appetizer

Cubed Feta

Ingredients

  1. 4 oz. Ornery Goat Dairy Fresh Feta
  2. 2 Tbs. thinly sliced red onion
  3. 1/2 C. thinly sliced pepper rings (mild to hot, your choice)
  4. 1 tsp. Cilantro, snipped
  5. Herb or herb blend of your choice
  6. Salt and Cracked pepper, to taste
  7. Olive Oil
  8. 1-2 Firm Tomatoes, sliced
  9. Ciabiatta Rolls, warmed and sliced

Instructions

  1. Toss everything except the tomatoes and Ciabiatta rolls in a bowl with enough olive oil to coat and place in the refrigerator to marinate at least 1 hour.
  2. When ready to serve, arrange tomato slices on a serving plate and pour the OGD Feta and Pepper mix in the center. Serve with a spoon to scoop onto the warm Ciabiatta slices.

Ricotta Ice Cream by Casey Meyers

Ingredients

  1. 2 1/2 C whole-milk ricotta
  2. 1 C sugar
  3. Pulp of 1 vanilla bean
  4. Zest of 1 lemon
  5. Pinch of kosher salt
  6. 1 C heavy cream, preferably not ultra-pasteurized
  7. 1 T Strega liqueur or rum
  8. 2 to 3 T each of chopped pistachios, candied orange peel and
  9. bittersweet chocolate, or any combination (optional)

Instructions

  1. Place fresh ricotta, sugar, vanilla, lemon zest and salt in a food processor and blend until smooth. Add cream and blend. Taste for the important balance of salt. Add Strega or rum to taste. Refrigerate until completely chilled.
  2. Freeze in an ice cream machine. Add the chopped pistachios, orange peel and chocolate at the end. Transfer the ice cream to a freezer container, top with a piece of plastic wrap pressed into the surface and freeze until firm.
  3. Makes 1 1/2 Quarts