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Lucky Penny News

Dedicated to Food, Family, Living Simply & Sustainably

Filtering by Category: Treats

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.

Violet Sugar

Abbe Turner

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  • 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