Tag Archives: dairymaking

Caramel Torte with Cajeta, Chocolate and Pecans

Posted on August 21, 2013 | 7 comments

As I add photos to this post, I have to get up and grab another slice of the Caramel Torte. It is deceptively simple to make with just four ingredients: cajeta (or another form of caramel), wafers, melted dark chocolate and salted, toasted pecans.

Caramel Torte Recipe with Chocolate and Pecans

I have been making cajeta out of our extra goat’s milk for some time in the form of a syrup. Click here to read more about cajeta and see a recipe with step by step photos and directions. But I have been wanting to experiment with making it thicker, more like candy, and when I stumbled upon torte-sized wafers in a local ethnic store, I thought they would be a perfect vehicle for cajeta. I reduced the cajeta down further than I usually do (from 2 quarts of milk to 2 cups of caramel instead of 3-4 cups of syrup) and added a pinch of salt. It was pretty delicious layered between the wafers, but I had to take the caramel torte to the next level by pouring dark chocolate and sprinkling on toasted, salted pecans on top.

Caramel Wafer Torte Recipe

Caramel Torte Recipe

  • 2 cups of caramel, dulce de leche or cajeta
  • 1 package of torte-sized wafers
  • 3 oz. of dark chocolate
  • 2 handfuls of salted pecans

Step 1:

(If making cajeta. Otherwise, store bought is fine.) Use the recipe and instructions for cajeta. Cook further until dark and thick, or reduced to approximately 2 cups, and stir in a pinch of salt.

Step 2:

Chop the chocolate and melt in a double boiler. Allow to cool. Toast the pecans in a dry pan and allow to cool. (I keep my nuts in the freezer. If yours are room temperature and roasted, you can skip toasting.)

Step 3:

Assembling. Spread the caramel or cajeta on top of a wafer. Continue to alternate layers of caramel and wafers until one or both are used up. Finish with a wafer. Spread the melted chocolate on top. Finally, sprinkle the pecans over the top. Chill in the fridge for at least one hour before cutting and serving.

Caramel Torte Recipe with Chocolate and Pecans

Click on any of the thumbnails in the gallery below to see enlarged, step by step pictures.

I hope you enjoy it and share!

Caramel Torte with Cajeta, Chocolate and Pecans

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Posted in Backyard Goats, Dessert, Entertaining, Food, Home Dairy, Urban Homesteading

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Part Two: Making Cheese with Young Kids

Posted on July 11, 2013 | 1 comment

Thought I’d share some quick pictures I took on the second day of making chèvre with my daughter. Check out my original post on making goat cheese for step by step instructions and the recipe. I recently shared how she liked to sprinkle in the chèvre starter and stir the pot. Today she spontaneously played cheesemaking with her toy pot and spoon, saying, “Stir milky.” She also enjoyed putting salt on a plate for rolling the logs. (Check out this post for more ideas on cooking with babies and toddlers.)

homemade chèvre hand formed logs

Here are some of the logs we made out of the goat cheese. Shown are one plain, two with black truffle salt and Little Bird’s cranberry. This batch came out a little dry, so I mixed in a few splashes of fresh milk along with some salt before shaping the logs. Can you guess which one Little Bird helped shape? She loved getting the cranberries ready, but once we formed the log she had a minor temper tantrum when I wouldn’t let her stuff the entire log into her mouth, squeezing it in both hands like a burrito.

Homemade goat cheese with cranberries.

She finally got to enjoy the fruits of her labor during her after-dinner cheese course. She’s Euro like that.

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Posted in Backyard Goats, Food, Home Dairy, Our Family, Parenting, Recipes for the Whole Family, Recipes to Make with the Kids, Urban Homesteading

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Making Cheese with Kids

Posted on July 8, 2013 | Leave a comment

Making fresh goat cheese (chèvre) at home is so easy even a young child can do it! My toddler LOVES to be involved in the kitchen and we believe it helps teach her healthy habits and attitudes about food. It is time to make a fresh batch of chèvre and here are some quick shots of Little Bird demonstrating how we enjoy making cheese with kids.

Making Cheese with Kids

In the above picture, Little Bird is holding a digital thermometer in the milk to make sure it is the right temperature. (I accidentally overshot 86°, and had to put it in a cold water bath to bring it back down. I learned the hard way, do not put your starter in milk that is too hot, i.e. over 90°, or it won’t set. It won’t “go bad” or make you sick but it will be more like buttermilk or runny sour cream than nice, sweet cheese.) Below she is sprinkling in chèvre starter.

making cheese with kids - adding chèvre starter

For all the details of how to make chèvre, including step by step instructions with pictures, please click here. And for more on how to involve very young children and babies in cooking, please read this post.

 

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Posted in Backyard Goats, Food, Home Dairy, Parenting, Recipes to Make with the Kids, Urban Homesteading

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Raw Cashew “Horchata”

Posted on January 16, 2013 | 3 comments

Horchata is a sweet rice drink found in most Mexican restaurants around here. I love it, but it is so sweet and not that good for you. Let’s just say I wouldn’t give it to Baby Bird. My husband the other day made a comment about how I should honor myself enough to eat as well as I feed her. Hmmm, something to think about.

Anyway, I’ve had this bag of raw cashews that I have been wanting to use. The other day I threw a few in a version of this puréed butternut squash soup, which was good, but I was still wanting to try out a nut milk with our new blender. I was inspired today to try making a horchata-inspired cashew milk.

raw cashew horchata

Forgive the poor photo quality and any typos as I’m blasting this off from my phone.

Raw Cashew Horchata Recipe

  • 1 cup of raw cashews
  • 1 Tablespoon of agave, golden syrup or sweetener of your choice, or to taste
  • 1 Tablespoon vanilla extract
  • 2 teaspoons cinnamon
  • 3 cups of water
  • Ice

Place first 5 ingredients in a blender and blend very well. Serving chilled over ice vastly improves the flavor.

Variation: This would probably be delicious with raw almonds as well.

And the verdict? Two sippy cups quickly drained and baby sign for “more.”

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Posted in Food, Healthy Recipes, How To, Recipes for the Whole Family

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Chocolate and Goat Cheese Truffles

Posted on September 26, 2012 | 4 comments

I love chocolate. And these chocolate and goat cheese truffles are one of my favorites.

Goat cheese and chocolate truffles

Goat cheese sounds like an odd ingredient to have in truffles. But having made these at a time when traditional truffles, made with cream and butter, were in my home, I can honestly say that these are a billion times better. The cheese balances the sweetness of the sugar and compliments the richness of the chocolate with a subtle tang. If using a mild cheese, it almost disappears into a “secret ingredient.”

Since I have been making homemade chèvre, I measure and reserve 6 oz before rolling logs, however, “store bought is fine.”

I usually cut a little extra chocolate to allow for “shrinkage” from nibbling.

I do recommend paying a little extra for quality chocolate. When making a recipe, such as this, where chocolate is such a high percentage of the finished product, you will really be able to taste the quality. How can you tell if your chocolate is good enough? If you enjoy eating it straight, then it will work.

Chocolate and goat cheese truffles

Tip: If you don’t have a double broiler to melt the chocolate, use a stainless steel bowl that fits well over a pot.

Chocolate and goat cheese truffles

Whip the cheese with a little powdered sugar.

Goat cheese and chocolate truffles

Add in the melted and cooled chocolate.

Goat cheese and chocolate truffles

Mix until well combined.

Chocolate and Goat Cheese Truffles

Let the mixture chill in the fridge for an hour.

Chocolate and Goat Cheese Truffles

 Form walnut-sized balls with a spoon and then roll in shifted cocoa powder.

Goat cheese and chocolate truffles

Goat cheese and chocolate truffles

Here’s my idea of a perfect dessert:

Goat cheese and chocolate truffles

Check out Parsonage Village Vineyard for more of my favorite wines.

Chocolate and Goat Cheese Truffles Recipe

Recipe from foodnetwork.com

  • 6 ounces bittersweet chocolate, chopped
  • 6 ounces fresh (mild) goat cheese, at room temperature
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup sweetened cocoa powder, sifted

In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.

In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least 1 hour.

To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to 3 days.

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Posted in Dessert, Food, Home Dairy, Step by Step with Pictures

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