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Lucky Penny News

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Filtering by Category: Recipes

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 

Lucky Penny Chèvre Danish 

estelle

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Yield: 8Prep time: 40 min

Equipment: 3 small mixing bowls 1 pastry brush 1 whisk 1 baking sheet tray, lined with wax paper  1 rolling pin 1 pizza cutter 2 spoons

Ingredients: 1 9x12" sheet of purchased Danish dough 1 egg 1T milk .5c granulated sugar 1T cinnamon  4 oz Lucky Penny Chèvre 1 oz orange marmalade 

Method:  1. Preheat oven to 350 degrees F 2. Place thawed Danish dough on a table so that it's taller than wider  3. Place egg and milk in mixing bowl and mix well 4. Brush egg wash over dough 5. Mix cinnamon and sugar in mixing bowl and sprinkle generously onto dough 6. Fold dough downward in half and gently roll with pin 7. Using pizza cutter, cut dough vertically into 8 even portions  8. Take the first of the eight portions and place it horizontally in front of you 9. Place your left hand on the end closest to it and spiral the dough with your right hand, so it resembles a candy cane 10. With your left hand still on the dough, have your right hand swing the dough counter clock wise until you swirl the dough around the center until it looks like a snail shell. Place the end in the center and press it tight. Repeat until complete.  11. Place the snail upside down on the baking sheet. Let it proof for 30 minutes or until it doubles in size. 12 Mix chèvre and marmalade in a bowl and place about 1T in the center of each Danish. Tip: Make a little pouch with your finger first. 13. Brush with the rest of the milk and egg mixture, than sprinkle with cinnamon & sugar.  14. Bake for 15-20 minutes or until delicious golden brown. Cool and Enjoy!

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)

Lucky Penny Chevre Cookies

Abbe Turner

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These cookies are based on a recipe for Italian ricotta cookies. They are cakey and light, and made without eggs. They are also quick to make and you can get the whole family involved. They are wonderful with chocolate, orange or lemon icing, and increase the citrus flavor by adding the zest of one orange or lemon to the batter. Use your imagination! Preheat the oven to 350 degrees. Mix all cookie ingredients together until the dough comes together into a ball. The dough will be sticky. Place teaspoon-sized balls on ungreased baking sheet, about 2 inches apart. Bake for about 12 minutes or until the bottoms are brown. Let cool for one minute on the baking sheet, and then remove to a rack to cool completely.

In a small saucepan, combine the powdered sugar with enough orange juice to make a glaze to spread on the cookies (a couple of tablespoons or so). Stir over low heat until smooth and glossy, then spread over the cookies. Quickly top with sprinkles or colored sugar.

Makes approximately 3-dozen cookies

  • For the cookies:
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 8 oz. soft goat cheese (chèvre)
  • ¼ cup milk
  • 2 tsp. vanilla
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 cups all-purpose flour
  • For the icing:
  • ½ cup powdered sugar
  • Orange juice
  • Sprinkles or colored sugar

 

Lavender Jelly

Abbe Turner

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In a large saucepan over high heat, bring water just to a boil. Remove from heat, stir in dried lavender flowers, and let steep for 20 minutes. After 20 minutes, strain the mixture into a deep kettle or pot, discarding the lavender flowers. Stir in lemon juice and pectin; continue stirring until the pectin is dissolved. Over high heat, bring the mixture to a boil; add sugar. When the jelly solution returns to a hard rolling boil, let it boil for 2-4 minutes (see below), stirring occasionally.

  • 3 1/2 cups water
  • 1/2 cup dried lavender flowers*
  • Juice of 1 lemon (approximately 1/4 cup)
  • 1 (1 3/4-ounces) box powdered pectin or 1 pouch (3-ounces) liquid pectin
  • 4 cups sugar

Boil Times: 2 minutes - soft gel 4 minutes - medium gel

Testing for "jell" or thickness: Keep a metal tablespoon sitting in a glass of ice water. Take the spoon and scoop up a half spoonful of the mix and let it cool to room temperature on the spoon. If it thickens up to the consistency you like, then you know the jelly is ready. If not, mix in a little more pectin (about 1 teaspoon to 1/2 of another package) and bring it to a boil again for 1 minute. After boiling, transfer the jelly into hot sterilized jars. Fill them to within 1/4 inch of the top, wipe any spilled jam off the top, seat the lid and tighten the ring around them.

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.