Milk Braised Pork

- Posted in Dessert

2½ lbs. boneless pork loin
4-5 cups whole milk
2 Tbsp. unsalted butter
1 Tbsp. olive oil
1 clove garlic, minced
4 tsp. sage
1½ tsp. rosemary
1 tsp. salt
½ tsp. pepper

Combine minced garlic, sage, rosemary, salt and pepper and rub onto pork loin 1 hour before cooking. Tie the pork with string to form an even roll. Using a medium sized Dutch Oven or 3½-quart dish, heat olive oil and butter over medium-high heat. When mixture begins to foam, add pork loin and brown, rotating until golden brown on all sides. Add milk until the loin is covered halfway. Partially cover with lid to keep milk from boiling over and bring to a slow rolling boil. Rotate pork every 20 minutes, adding milk if needed to maintain depth, until internal temperature reaches 145°. The milk will coagulate while you cook to help form the base of the pan sauce. Remove cooked pork from milk, wrap with foil and set aside. Increase flame to medium-high and reduce to form a sauce like country gravy. (Add milk if needed to thin.) Pour pan sauce over sliced pork loin and serve.

Recipe developed by Jason Bridgeman and his mom
Mooo News, October 2014

Creamy Breakfast Fruit Salad

- Posted in Breakfast

This unique breakfast recipe adds a twist to a traditional fruit salad using your favorite LDF milk. Makes 4 servings. For best results, start the night before so that the fruit thoroughly sweetens the  milk.

2 cups Longmont Dairy Milk
1 tbsp. lime juice
1 apricot
1 red apple
1 orange, peeled
1 pear
Optional sugar 1 or 2 tablespoons
(taste test after adding milk)

Wash and cut fruits into one inch cubes, removing all seeds and cores (skins may be left on all fruits other than orange). Place into glass bowl and add lime juice and sugar. Cover with milk and mix thoroughly. Chill in refrigerator at least 5 hours. Serve cold.

Longmont Dairy Farm
MoooNews, September 2014

Creamy Breakfast Fruit Salad

- Posted in Miscellaneous, Side Dish

This unique breakfast recipe adds a twist to a traditional fruit salad using your favorite LDF milk. Makes 4 servings. For best results, start the night before so that the fruit thoroughly sweetens the milk.

2 cups Longmont Dairy Milk
1 apricot
1 orange, peeled
Optional sugar 1 or 2 tablespoons
1 tbsp. lime juice
1 red apple
1 pear
(taste test after adding milk)

Wash and cut fruits into one inch cubes, removing all seeds and cores (skins may be left on all fruits other than orange). Place into glass bowl and add lime juice and sugar. Cover with milk and mix thoroughly. Chill in refrigerator at least 5 hours. Serve cold.

Cheesy Veggie Breakfast Strata

- Posted in Casserole

This simple casserole is a delicious and healthy way to start your day. Prepare the night before and put in the oven in the morning for a complete breakfast that is also quick for busy families. Makes 6 servings.
1½ cups Longmont Dairy Farm milk
½ cup Parmesan cheese, grated
½ cup Tillamook shredded cheddar cheese
4 large eggs
1½ tablespoons butter
½ small yellow onion, chopped
1 small zucchini, chopped
5 medium button mushrooms, chopped
½ loaf (5 cups) French Begette, cubed
Prepare all ingredients according to specifications above. Using a large skillet, sauté chopped onions in butter over medium heat until translucent, about 3 minutes. Add chopped mushrooms and zucchini stirring occasionally, about 10 minutes. Remove from heat.
Mix cooked vegetables with Parmesan cheese, Tillamook shredded cheddar cheese and bread cubes.
Pour mixture into a medium casserole baking dish and set aside. Using a large mixing bowl, whisk eggs with milk until fluffy. Pour evenly over ingredients in casserole dish and cover with foil. Place in refrigerator and chill overnight.
When ready to bake, remove from refrigerator and keep dish covered. Preheat oven to 350 degrees F and bake for 45 minutes. Remove foil cover and bake an additional 15 minutes or until top is golden brown. Allow strata to cool for 15 minutes before serving.

Labor Day Picnic Potato Salad

- Posted in Casserole, Side Dish

Tart and refreshing. Carries well to picnics without eggs and celery, and is fast to make.
Serves 4, but easy to double.

5 Red potatoes – medium to large size
2 slices bacon, cooked crisp and chopped to small bits
1/3 cup sour cream or plain Noosa yoghurt
1/3 cup mayonnaise
1/4 cup green onions-chopped
1 Tbsp. chopped chives
Salt and pepper to taste.
Optional: top with shredded cheese

Scrub potatoes, cut in half and sliced to ¼” medallions. Cover with water in a medium sauce pan and bring to a boil. Boil gently for about 15 minutes, until a fork just pierces the slice. Drain and rinse with cold water. Mix the sour cream with mayonnaise. Layer 1/3rd of the potatoes in a bowl. Sprinkle with 1/3 of the bacon, chives and green onions. Salt and pepper lightly. Top with 1/3rd of the dressing. Mix gently. Repeat layering until all ingredients are gently mixed. Chill and serve.

Longmont Dairy Farm
September 2014

Fruity Milk Pops

- Posted in Dessert, Drinks, Frozen Treats

Looking for a fun and unique snack? Trade out your classic ice pop for this healthy recipe using LDF milk and fresh local fruits.

1 cup strawberries
3 cups Longmont Dairy milk
1 tablespoon granulated sugar

Place strawberries in blender and purée until smooth. Add milk and sugar to strawberry mix, and blend. Pour mixture into ice pop molds and place in freezer overnight or until frozen. Makes 8 milk pops.

Variation: Substitute 1 cup LDF half and half for 1 cup LDF milk for a thicker treat. Try with your favorite fruits.

Very Berry Pudding Milk Shake

- Posted in Dessert, Drinks, Frozen Treats

Change up the routine and add excitement back into your next glass of milk with this deliciously healthy drink recipe that you and your family will be sure to love. It’s fast and easy to prepare as a snack or dessert. Serves 4.

1¼ cups raspberries, strawberries or your favorite fruit
3½ cups Longmont Dairy milk
1 pkg. vanilla instant pudding (4 serving size)

Pulse berries for 10 seconds in a blender with lid on. Add milk and vanilla pudding mix. Blend for about a minute. Serve immediately.

Variation: Try it with our chocolate milk and cherries (pitted) for an irresistibly tasty treat with a chocolate twist.

Lemon Cream Ice Cream

- Posted in Dessert, Frozen Treats

Makes about 10 servings / 1 ½ quarts
Start the night before.

2 cups Longmont Dairy whipping cream
1 cup Longmont Dairy half-and-half
1 cup sugar
2 Tbsp. grated lemon zest
5 egg yolks
1/2 cup fresh lemon juice

Mix the creams, sugar and lemon zest in a 2 quart sauce pan. Bring to a simmer over low heat, stirring frequently until sugar is dissolved. Remove from heat and cover for 10 minutes.

Uncover pan and Bring back to a simmer. Beat egg yolks in a large bowl and very slowly add 1 cup of the hot cream mixture a few tablespoons at a time into the egg yolks, mixing constantly.
Add the yolks and cream mixture back into the saucepan. Cook on low, stirring constantly, until the mixture coats the back of a spoon (8-10 minutes). Transfer to a bowl, Cover and refrigerate overnight.

When ready To freeze, strain the cream mixture. Stir the lemon juice into the cold cream mixture. Freeze in a 4-5 quart ice cream maker following the manufacturer’s instructions. Transfer to a freezer container and freeze for 2 to 4 hours to improve the flavors, or serve immediately.

Adapted from Allrecipes.com

Chocolate Milk Ice Cream

- Posted in Dessert, Frozen Treats

Our Longmont Dairy Chocolate Milk tastes like dessert, so it’s a natural to turn it into dessert. And our Chocolate milk makes this recipe a little easier. Makes 4-6 servings / 1 quart plus of ice cream

Suggestions:  Prepare and chill the mixture the night before needed. This recipe is not as sweet as typical, store bought ice cream. You can add up to a half cup more sugar (to taste) before adding the eggs.

3 cups Longmont Dairy Chocolate Milk
Optional sugar up to ½ cup (taste test before adding eggs)
3 large eggs
1 cup Longmont Dairy Whipping Cream
1 tsp. vanilla (or try almond or peppermint flavoring instead)

In a 2 quart sauce pan, add 3 cups chocolate milk. Adjust sugar, if desired., and check taste.

Separate whites from yolks of 3 eggs. Save whites, covered, to add to scrambled eggs. In a small bowl, Whisk the 3 egg yolks until blended. Add to chocolate milk in sauce pan and mix.

Bring milk mixture to just a boil over medium heat, stirring frequently to avoid burning. Remove immediately, and Chill in refrigerator for 2-3 hours.

After chilled, pour through strainer (to removed layer on top), add 1 cup cream and 1 tsp. vanilla, mix and keep chilled. Prepare your ice cream maker based on the manufacturer’s instructions, add mixture and churn.

For 1 quart it takes from 20 to 30 minutes to make ice cream.
Best if served immediately. Remember to let the kids lick the paddle.

Mother’s Day French Toast

- Posted in Breakfast

6 slices bread (thick bread is best)
2 eggs
⅔ cup of Longmont Dairy milk
½ teaspoon cinnamon
¼ teaspoon nutmeg (ground)
1 teaspoon vanilla extract
A pinch of salt
Fresh fruit for topping (blueberries, strawberries, bananas) washed, drained and sliced
Butter and maple syrup

Beat the eggs until mixed. Add the milk, desired spices, salt and vanilla.

Heat a lightly oiled griddle or skillet on medium heat.

Dunk each slice of bread in egg mixture, soaking both sides. Place in pan, and cook on both sides until golden. Serve hot topped, as desired, with butter, fruit and syrup.

Adapted from Allrecipes.com
Mooo News, May 2014