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Lucky Penny News

Dedicated to Food, Family, Living Simply & Sustainably

Filtering by Category: Cheese

Lucky Penny Feta, Sweet Potato & Local Pear Bruschetta Recipe

estelle

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INGREDIENTS:3 large sweet potatoes, peeled and diced 2 large pears, peeled and diced 1 large red onion, peeled and diced 6 oz apple butter 4 oz Lucky Penny Feta crumbles 3T apple cider vinegar 3T honey 2T kosher salt  1T black pepper  Hot sauce (Tabasco) to taste  3 T extra-virgin olive oil 2 loaves French bread, split in half lengthways and toasted in oven 

METHOD: Step #1: In a small mixing bowl, toss sweet potato and pears in 3 tablespoons of extra-virgin olive oil and roast in oven until tender; approximately 15 to 20 minutes.

Step #2: In a medium sized mixing bowl, combine roasted pear, sweet potato and diced onion with remaining ingredients and season accordingly.   Step #3: Serve on French bread or cracker with Feta crumbles on top. Enjoy!

Andrew Racin  Lucky Penny Creamery 

A Quick Bite of Mozzarrella!

estelle

Share a Quick Bite with Abbe and 89.7-WKSU NPR radio host Vivian Goodman, as Abbe demonstrates how to make mozzarrella cheese. This radio interview, first aired on October 17, 2014, is part of a special series of shows highlighting what's happening in the Northeast Ohio food scene.http://www.wksu.org/news/feature/quickbites/40701

Sausage Apple Tartlets with Goat Cheese

Abbe Turner

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  • Heat oil or butter in a skillet over medium heat and add onions.
  • Add salt so that onions will 'sweat.'
  • Cook until onions are translucent, stirring occasionally.
  • Add sausage, breaking up with the back of a spoon into very small pieces.
  • When the sausage had just lost its pink color, add the apples. Cook, stirring occasionally, until the apples are crisp-tender.
  • Remove the pan from the heat.
  • Stir in the honey and the goat cheese, stirring to thoroughly mix.
  • Fill tart shells with mixture and serve warm.
  • 1 tsp. vegetable oil or butter
  • 1 medium onion, diced small
  • ½ pound mild sausage
  • 1 sweet cooking apple (such as Golden Delicious), peeled and diced small
  • 4 oz. goat cheese (chevre)
  • 2 tsp. honey
  • Tostitos Scoops tortilla chips or other tart shells

 

Optional Garnish: If you want to create a fancy garnish for these tartlets, you can finish them with fried sage leaves. Heat 1/3 cup olive oil in a large pan over medium heat. Test the oil temperature by placing one sage leaf in the oil – if it sizzles, the oil is ready. Drop 1/3 cup whole fresh sage leaves into the oil. Cook until the leaves are speckled and begin to turn very dark green. Scoop out the leaves and let them drain on a paper towel.

Pumpkin Soup with Curry and Goat Cheese

Abbe Turner

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  • Melt butter in a large saucepan or dutch oven over medium heat.
  • Add leek, salt and pepper and cook, covered, until very soft, about 10 minutes, stirring occasionally.
  • Add garlic and curry powder and cook for another minute.
  • Add vegetable stock and pumpkin puree and mix well.
  • Bring to a boil, cover and turn down the heat. Cook for 10 minutes.
  • Remove soup from the heat and add goat cheese.
  • Puree soup in a food processor, blender or with an immersion blender.
  • You may need to puree the soup in batches.
  • Make sure to vent the food processor or blender while processing.
  • Return the soup to the pot. Adjust seasoning with salt and pepper if necessary.
  • Serve warm.
  • 4 oz. goat cheese (chevre)
  • 2 Tbsp. unsalted butter
  • 1 leek, washed and sliced
  • 2 cloves garlic, finely minced
  • 1 tsp. sweet curry powder
  • 3 cups vegetable stock
  • 2 cups pumpkin puree

Optional Garnish: Thin additional goat cheese with milk until it is the consistency of whipped cream. Place a dollop of goat cheese in the center of each bowl before serving.

Note: Do not boil the soup once the goat cheese has been added. You may make the soup a couple of days ahead of time, up to the point that the goat cheese is added. To finish soup, bring to a boil, then add goat cheese and continue with the recipe. Finished soup may be re-heated gently to desired temperature.

Lavender Cherries with Goat Cheese

Abbe Turner

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  • Mix softened goat cheese with lavender in small bowl and set aside.
  • Chop dried cherries into small pieces and combine with honey, compress and set aside.
  • Retrieve goat cheese/lavender mixture and roll cheese into two equal balls.
  • Slightly flatten balls and place on top of each an equally divided amount of cherry/honey mixture.
  • Add lavender sprigs for garnish.
  • Chill if not serving immediately. Will keep for one week in refrigerator.
  • 8 oz. goat cheese (chevre)
  • 2 tablespoons dried culinary lavender
  • 4 oz. dried cherries
  • 2 teaspoons honey

 

Lucky Penny Cranberry Waldorf Salad with Goat Cheese

Abbe Turner

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This salad is a variation on the traditional Waldorf salad, but is much lighter with the sparkling tang of cranberries. Try to use local produce if you can, and make sure the apples are crisp and sweet. Good, local Red Delicious apples go very well in this salad, as do many other sweet varieties. Toast nuts by placing them on a baking sheet and heating in a 375-degree oven for 5 minutes.

  • For dressing:
  • 1 can jellied cranberry sauce
  • 4 oz. goat cheese (chèvre)
  • 1/4 cup sour cream
  • 1/4 cup orange juice
  • For salad:
  • 2 crisp apples, diced medium
  • 2 stalks celery, diced
  • 1 cup grapes
  • 1 cup dried cranberries
  • 1 cup pecans or walnuts, toasted
  • 2 Tbsp. fresh mint (optional)

Arugula Salad with Baked Goat Cheese

Abbe Turner

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Preheat the oven to 400 degrees Fahrenheit. Blend the dressing ingredients together until smooth.

Mix the goat cheese with dill until smooth.

Make balls of the cheese mixture using 2-3 teaspoons each.

Mix the pecans and breadcrumbs in a shallow pan.

Coat the cheese balls with the pecan breadcrumb mixture.

Bake the cheese on a lightly oiled cookie sheet.

Toss the arugula with your preferred amount of dressing.

Place a baked goat cheese ball on top.

Garnish with breadcrumbs and olives.