Lucky Penny News
Imagination was given to man to compensate him for what he is not, and a sense of humor was provided to console him for what he is.
Chefs in the City was a unique fundraising event and television program presented by WOSU Public Media. It was an innovative event focused on the theme of “Local Foods” and featuring an elite group of local chefs along with our celebrity chef, demonstrating signature dishes. The guests are served samples of these dishes in a spectacular multi-course taster meal. [youtube id="n4kUbr6TU7I" width="620" height="360"]
- 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.
- 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.
- 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
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)
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
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.
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.
- Rinse the flowers and spin them very dry in a salad spinner or pillowcase.
- Place half of the sugar into a small shallow bowl with a flat bottom.
- Spread the violets over the sugar.
- Top with the remaining sugar and lightly crush the sugar into the violets using the base of a heavy drinking glass or a mortar and pestle.
- Cover the bowl with a clean, thin, dry dish towel until the flowers are completely dried out, which could be a couple of days depending on the humidity in your area.
- Sift through an open strainer. Bottle the sugar and the sugared flowers separately.
- Cap and store in a cool dark place.
- 1/2 C flowers, harvested, rinsed, and spun dry
- 1 C white sugar
Debbie Whittaker, Herb Gourmet
From 'Ring Out Your Jewishness' by Binnie Williams
Peel the potatoes, grate them and put them in a bowl. Pick up a handful of potatoes and squeeze as much liquid as possible out of them, discarding the liquid. When you have squeezed all the potatoes, put them back in the bowl. Add the eggs, flour, salt, pepper and parsley and mix well. You can add the finely chopped onion if you want. Put a few tablespoons of oil in a large, heavy-bottomed frying pan and heat well over a medium-high flame. Put spoonfuls of the mixture into the oil and fry until the edges turn brown and crisp. Turn over and fry until golden brown. Place the cooked pancakes on a baking dish and keep in a warm oven until ready to serve with goat cheese.
- 1 1/2 pounds of old potatoes
- 4 oz. goat cheese (chevre)
- 2 eggs
- 2 tablespoons of flour
- 1 teaspoon salt
- 1 quarter teaspoon peeper
- 1 tablespoon chopped parsley
- 1 small onion (optional) finely chopped
- 2 tablespoons of vegetable oil
Put all the ingredients except the oranges into a large pan and simmer for 4-5 minutesRemove the lemon peel and cinnamon stick. Pour into a warmed punchbowl and add the orange slices. Serve with a ladle into warm glasses.
- 1 bottle port or sherry
- 1 carton orange juice (1 litre)
- 1 carton pineapple juice
- 1 pint white wine
- 1 tablespoon sugar
- 2 strips lemon peel
- 1 inch piece of stick cinnamon
- 1 half teaspoon ground cloves
- 2 sliced oranges
Studies show that when kids eat meals with their families, they’re more likely to have nutritious diets, healthy body weights and do better in school.
Thankfully, President Obama signed into law the Healthy, Hunger-Free Kids Act of 2010, providing funding to improve children’s access to healthy nutritious meals. Although this is landmark legislation, still more can be done.
Our local food banks are doing a heroic job providing more food to those in need, but often these homes lack the tools used to prepare and enjoy the food- pots, pans, plates forks and knives. The organization, Pots and Pans, was created to address this need.
The mission of Pots and Pans is to provide cooking tools to those in need through the recycling and re-distribution of commonly used kitchen items. The goal is to recycle and share tools needed for the easy preparation of meals enjoyed at the family table.
We need you! Clean out your kitchen cabinets, shop garage sales, attend auctions and help us collect, recycle and re-use commonly used kitchen items. Are you an empty nester? Do you have elderly parents moving to smaller homes? Changes of life often identify a surplus of stuff that others can benefit from, so recycle it and donate your kitchen items to Pots and Pans.
Help us keep the good stuff moving forward. Pots and Pans is a volunteer organization guided by community members dedicated to food and family. If you are interested in helping us grow through volunteering or to donate items or funds please contact us at (firstname.lastname@example.org). We will gladly pick up multiple items from homes and restaurants.
Come check out the new parking lot at the Creamery (632 Temple Avenue, Kent, Ohio)!Remember our retail business hours are Saturday 9-1. Hope to see you soon!
Sunday, September 18, 2011
Abbe received a visit from the President of The Ohio State University, Dr. Gordon Gee the other day. Abbe earned her masters degree from OSU. Thanks for the visit Dr. Gee!
Delaware, OH – August 15, 2011) Delaware County will play host to Sheep-O-Rama – a one-day educational event to promote the development of the Sheep Dairy Industry in Ohio. Set for Saturday, October 1, 2011, 10 a.m. to 4 p.m. at the Delaware County (OH) Fairgrounds, this event was organized by the Heart of Ohio RC&D and the Ohio Sheep Milk & Cheese Initiative and sponsored in part by Innovative Farmers of Ohio.
The day’s events will focus on the business of sheep milk production including financing, facility and equipment requirements, genetics and grazing. This event should be of interest to those already raising sheep for meat or fiber that want to add value to their herd or for those considering embarking on a new farming venture.
Keynote speaker will be Claire Mikolayunas, Ph.D., Dairy Sheep Specialist from the University of Wisconsin. She is also an advisor to the Wisconsin Dairy Sheep Initiative — a partnership with the Wisconsin Department of Agriculture and the Dairy Business Innovation Center which provides technical and business planning support to dairy sheep producers and processors and connects them with viable markets. She has also served as President of the Dairy Sheep Association of North America. Not only can Dr. Mikolayunas answer virtually any sheep-related question, she is well versed in the demands and requirements of establishing a successful sheep dairy.
Also scheduled to speak is Bob Hendershot, USDA/NRCS State Grazing Specialist and 2010 Charles Boyles Master Shepherd Award winner. He is a long-time member of the Ohio Sheep Improvement Association, of which he has served as president, and also currently serves as a representative for the Ohio Sheep and Wool Program. He can speak to many sheep production issues, but will focus mainly on management-intensive grazing and forage-based nutrition.
Other speakers will include Lisa Sippel, she and her husband, Ben, are owners of the first ODA licensed Sheep Dairy in the State of Ohio, who will outline their journey from business idea to working, inspected facility and Jim McGuire, Wichert Insurance, who will identify the risks inherent in a sheep dairy operation and how to effectively manage them using “Risk Management” techniques. Plans are in the works to have sheep dairy and sheep handling equipment on-site so that participants have a first-hand view. Artisan cheese makers from around the state will be on hand to offer samples of sheep cheeses and other sheep dairy products. There will also be a presentation on how to fund your farming venture and a discussion about how dairy by-products, such as whey, can be used as a supplement and improve your bottom line. Morning coffee, breakfast and lunch will be available for a small fee from the Fairgrounds concessionaire.
For more information, contact Traci Aquara, Heart of Ohio RC&D,email@example.com or visit www.heartofohiorcd.org or http://ohiosheepdairy.wordpress.com/. Cost is $20 in advance, $25 after 9/26/11. To register, please send check or money order for $20, payable to Heart of Ohio RC&D, and mail to 557 Sunbury Rd., Delaware OH 43015, ATTN: Sheep-O-Rama.
[vimeo id="40372312" width="500" height="281"]
First Aired - 01/09/2011 02:00PM
On the first Cutting the Curd of 2011 - Anne Saxelby resumes her state of the cheese series with the state of Ohio. She is joined by Abbe Turner of Lucky Penny Farm and Creamery who discusses everything from finding farm equipment on eBay to sheep's milk. Tune in and find out why distributors can be hard to work with at times and why Ohio was rated the 2nd best local food city in America.