Irish Fish with Cream

- Posted in International, Main Dish

4 cod or white fish filets
2 Tbsp fresh parsley, minced
seasoning salt
2 tsp strong Irish mustard
½ c fine Panko crumbs
2 tsp minced green onions
2 Tbsp Country Cream butter, melted
6 oz Tillamook sharp cheddar cheese, shredded
1½ c Longmont Dairy whipping cream

Preheat the oven to 375° F. Butter a casserole dish and set aside. Sprinkle fish with seasoning salt.
Combine bread crumbs, butter, mustard, onions, and parsley in a bowl. Add cheese and mix well. Pat mixture on top of filets to form crust.

Pour cream over and around fish. Bake until fish is cooked through and crust is golden brown, about 20 minutes. Serve immediately.

Tsourkei

- Posted in Baked Goods, International

1 envelope active dry yeast
1 tsp. fine salt
5½ c. all-purpose flour
3 First Light white eggs, divided
½ c. sugar
2 tsp. ground fennel seed
1⅓ c. Longmont Dairy milk
¾ tsp. mahlep, or almond extract
5 tbsp. Country Cream butter
3 First Light eggs, dyed red

Pour ⅓ cup hot water (about 110° F) into the bowl of a stand mixer. Gently whisk in yeast, 1 tablespoon of the flour and 1 tablespoon of the sugar. Cover with a towel and set aside until foamy, 5 to 10 minutes.

Heat milk in a small saucepan over medium heat until bubbles start to form at edges, about 6 minutes. Remove from heat and stir in butter, remaining sugar, and salt. Set aside to cool, about 5 minutes.
With paddle attachment, stir milk mixture into yeast mixture. Add two beaten eggs. Gradually mix in remaining flour, fennel seed, and mahlep. Beat until a soft dough forms. Increase speed and beat until dough pulls away from sides and forms a ball, about 5 minutes (dough will be sticky).

Place dough on lightly floured surface. Knead, adding more flour if necessary, until smooth, about 5 minutes. Put into a greased bowl, cover, and place somewhere warm to rise until doubled in size, about 1½ hours.

Punch down dough, place on a floured surface, and divide into three parts, rolling each into a 16” rope. Transfer to a parchment-lined, wide-lipped cookie sheet. Braid ropes together, pinching ends to seal, and tucking them underneath. Cover and let rise until doubled in size, about 1 hour.
Rub the dyed eggs with vegetable oil, then buff with a paper towel. Gently press into dough. Cover and set aside until doubled in size, about 1 hour.

Preheat oven to 350° F. Beat remaining egg and brush onto bread. Bake 45 minutes, until golden brown. Cool about 30 minutes before slicing.

New Orleans Beignets

- Posted in Dessert

Originally from France and brought to New Orleans in the 18th century by French colonists, beignets have become a large part of home-style Creole cooking. Makes 16 beignets.

3 cups all-purpose flour
¾ teaspoon kosher salt
3 tablespoons sugar, divided
1 cup warm Longmont Dairy whole milk
2 teaspoons active dry yeast
1 large First Light White Egg
3 tablespoons Country Cream butter
1½ to 2 quarts vegetable oil
3 cups powdered sugar, sifted

Mix flour, salt, and 2 tablespoons sugar in the bowl of a stand mixer. Warm milk to 100°F, add remaining tablespoon of sugar and yeast, and let sit 5 minutes, until foamy.

Beat egg into the foamy milk mixture and add to the mixing bowl of flour. Mix by hand, or with the paddle attachment of your stand mixer set to low about 1 minute, until you get a wet dough with dry bits throughout. Melt butter and, with a dough hook, incorporate on low about 1 minute. Knead on medium-high for about 6 minutes. The dough should be tacky to the touch but not so wet that you can’t handle it. Shape into a ball and place in a greased bowl. Cover and allow to rise until doubled in size, 1-2 hours.

Turn the risen dough onto a floured surface and roll into an oblong shape about 10” x 14” and ¼” thick. Cut into 16 rough rectangles and cover with a tea towel to rest while you heat the oil to 325°F in a large 4-quart pot. Fry the beignets in batches until golden, about 2 minutes per side. Use tongs to remove beignets out and place on a cooling rack over a baking sheet.

Let some of the fat drain off for about a minute before dropping into a bowl with the sifted powdered sugar. Turn to coat. Repeat with remaining beignets. Serve warm with hot coffee on the side.

Risalamande (Danish Rice Pudding)

- Posted in Dessert, International

This creamy rice pudding is sure to become a beautiful and scrumptious addition to your festive holiday table. Makes 6 servings.

½ c Arborio rice
¾ c almonds chopped
¼ c water
1 almond whole
2 c Longmont Dairy milk
1 c Longmont Dairy whipping cream
1 tsp vanilla extract
1 tbsp sugar
2 tbsp powdered sugar
¼ tsp salt

For the cherry sauce:
15 oz frozen cherries
2 tsp cornstarch
3 tbsp sugar
2 tsp lemon juice
½ c water

In a medium saucepan combine rice and water, and put on medium heat. When water starts to boil, add milk, vanilla extract, sugar and salt.

Reduce the heat to medium-low and, stirring occasionally, cook until rice absorbs all water and is soft, about 30 minutes. Remove rice from heat, stir in chopped almonds and cool completely.
In a large bowl, combine whipping cream and powdered sugar. Using an electric mixer, beat the whipping cream on medium speed until stiff peaks. Fold whipped cream into the cooled rice and almond mixture.

For the cherry sauce

In a small sauce pan combine frozen cherries, sugar and water. In a separate small bowl dissolve corn starch in lemon juice. When cherries start to boil, add corn starch mixture and cook until the sauce slightly thickens, about 3-5 minutes. If you wish to thicken your cherry sauce even more, dissolve additional ½ teaspoon of corn starch in ½ teaspoon of cherry sauce and add it back into the pot with the sauce.

Place a whole almond in one of the serving glasses. (Whoever finds the nut can expect 12 months of good fortune). Spoon a few tablespoons of Risalamande into each serving glass and drizzle with cherry sauce.

Sugar-Free Oatmeal Cups

- Posted in Breakfast

A convenient, delicious breakfast treat for a busy morning. Makes 12 cups.

5 c. water
2 c. regular rolled oats
1 Tbsp. Country Cream butter
1 tsp. cinnamon
½ c. dried fruit, chopped
1 c. fresh or frozen berries, cut to blueberry size
½ c. chopped nuts
Longmont Dairy Milk or Pro‑to‑Go (optional topping)

Bring water to a boil and add oats. Cook 5 minutes. Remove from stove and add butter and cinnamon. Cover until warm. Add dried fruit, stir, cover and cool.

Grease twelve 2½-inch muffin cups. Fill each cup with about a half cup of oatmeal. Top with berries and nuts. Press in gently.

Cover and freeze for at least six hours. Remove cups from muffin tin and store in a freezer container. Freeze until needed.

To serve, place in a bowl and microwave for about 2 minutes until heated. Top with milk, Pro-to-Go, or yogurt.

Cinnamon Rum Eggnog

- Posted in Drinks

Fill a large glass with three ounces spiced rum and eight ounces Cinnamon Eggnog (or add two teaspoons cinnamon to Classic Eggnog). Stir to combine and divide between serving glasses. Garnish with whipped cream and cinnamon if desired.

Mocha Latte Cold Brew Martini

- Posted in Drinks

Swirl two martini glasses, from the bottom up, with chocolate sauce. In a cocktail shaker, add one cup Mocha Latte Cold Brew and two ounces vanilla vodka. Add ice and shake until cold. Pour into glasses. Can also be served over ice in regular glasses.

Autumn Ice Cream Sandwiches

- Posted in Dessert

Here is an easy way to use seasonal cookie dough to enjoy the fantastic flavors of Fall. With a few cute decorations they also make fun Halloween treats for kids of all ages. Makes 12 ice cream sandwiches.

1 3-pound tub Mary’s Mountain Pumpkin Chocolate Chip Cookie Dough
½ gallon vanilla ice cream (or experiment with other flavors!)
2-3 c. mini chocolate chips or Halloween Candy Eyeballs (optional)

Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.

Scoop 2 tablespoons cookie dough, placing about 2 inches apart, onto prepared cookie sheet. Bake 10-12 minutes, or until slightly golden and just set on the top. You should end up with 48 baked individual cookies.

Allow baked cookies to cool on the baking sheet for 2-3 minutes then transfer to a baking rack to cool completely.

Once cooled completely, flip cookies upside down so bottom is facing up. Scoop ½ cup of the ice cream on top of one cookie. Place another cookie bottom-down on top of the scoop of ice cream and press down gently to make a sandwich.If desired, cover exposed ice cream with mini chocolate chips or Halloween Candy eyes. Repeat with all baked cookies.

Make ahead tip: wrap each ice cream sandwich individually in foil and place in the freezer for up to 3 months.

Apple Cider Muffins

- Posted in Baked Goods

These muffins are great energy bites and can be frozen for a quick snack on-the-go. Makes 8 muffins.

¼ c. Country Cream butter at room temperature
1 ⅔ c. flour
2 tsp. baking powder
¼ c. butter-flavored shortening
1 tsp. cinnamon
⅔ c. white sugar
½ tsp. salt
1 c. Talbott’s apple cider
2 Egg-Land’s Best eggs
⅛ tsp. ground nutmeg
2 apples – peeled, cored, and diced small

Preheat oven to 350° F. Grease 8 muffin cups, or line with paper liners.
Cream butter, shortening, and sugar with an electric mixer at medium-high speed. Add eggs, one at a time, mixing well after each addition and scraping the sides of the bowl as necessary.
Whisk flour, baking powder, cinnamon, salt, and nutmeg together in a separate bowl. Turning the mixer to low, alternate adding the flour mixture and cider, starting with flour and ending with cider. Mix well, then stir in apples.

Spoon batter into prepared muffin cups, using about 2 generous tablespoons for each.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool before serving.

Ripe Peach Pavlova

- Posted in Baked Goods, Dessert, International

Pavlova

4 egg whites, room temperature
¼ c. granulated sugar
¾ c. packed light-brown sugar
1 tsp. distilled white vinegar
Pinch of kosher salt
1 tsp. pure vanilla extract

Preheat oven to 300° F. Line a baking sheet with parchment paper. Use a cake pan as a guide to trace an 8” circle on it. Turn marked side down.

Place egg whites, brown sugar, and salt in the bowl of a mixer fitted with the whisk attachment. Beat on low speed until well combined and no lumps of sugar remain. Increase speed to medium; beat until soft peaks form, about 9 minutes. With mixer running, gradually add granulated sugar. Continue beating until peaks are stiff and glossy, about 2 minutes more. Beat in vinegar and vanilla.

Secure marked parchment paper to baking sheet with a bit of meringue under each corner. Spread remaining meringue onto marked 8” circle; form peaks around edge and a well in center. Bake until meringue is crisp around edges and just set in center, about 1 hour and 15 minutes. Turn off oven and let cool inside 2 hours. Transfer sheet to a wire rack; let stand until meringue is cool enough to handle. Carefully peel meringue off parchment paper and cool completely on rack.

Poached Peaches

1 c. granulated sugar
1 tsp. pure vanilla paste or extract
¼ c. fresh lemon juice
3 peaches (1 pound), halved

Meanwhile, prepare an ice-water bath. In a saucepan, combine granulated sugar, lemon juice, vanilla, and 2¼ cups water. Bring to a simmer over medium-high heat and cook, stirring, until sugar has dissolved. Remove peach pits and add (cut-sides up), covering with a parchment round to keep them submerged. Reduce heat to low and simmer until peaches are tender when pierced with the tip of a knife, 8 to 10 minutes.

Transfer peaches to a plate with a slotted spoon. When cool enough to handle, peel, and discard skins. Bring poaching liquid to a boil; cook until thickened and reduced by half (you should have 1 cup), about 10 minutes. Transfer to a medium bowl and chill in ice bath until cold.

Topping

1 c. heavy cream
1 Tbsp. granulated sugar

In a bowl, beat heavy cream with granulated sugar on medium speed until stiff peaks form. To assemble, carefully place meringue on a serving platter. Spoon whipped cream on top, spreading to edges; then add peaches, cut- sides down. Drizzle with syrup, slice into wedges, and serve immediately.