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Thank you for visiting our recipe page. Here you will find photos, links and some fantastic recipes created either by us or given to us by our beloved farmers' market customers. We do hope you will enjoy them.

Goat Cheese and Caramelized Onion Pizza

This pizza has a very thin crust that may be made a few hours ahead of time. It will always be crispier when cooked on a pizza slab but may be cooked on the oven racks also. A store bought crust may also be used.

Pizza Crust:
In a mixing bowl combine 1 1/4 cups flour and 1 packet of dry yeast. Using the dough hook attachment, blend together with 3/4 cup warm water, 1 1/2 tablespoon olive oil and 1 teaspoon salt. Mix at medium speed for 3 minutes, or until the dough comes away from the sides of the bowl. Knead the dough on a floured surface until smooth. Place in a greased bowl and cover. Leave for 1 hour in a warm place until the dough doubles in size. Punch down and leave 10 minutes. Roll out the dough to 12" diameter, prick and cook in a hot oven for 15 minutes.

Topping
1/4 cup olive oil
1 large red onion
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup red wine
1/2 lb. spinach
small tin sliced black olives
1 package Baetje Farms Goat Cheese (best with either plain, 3 pepper, or garlic and chives cheese)

Heat olive oil in a pan and add sliced onion. Cook for about 10 minutes until the onion is soft. Add the brown sugar, balsamic vinegar and red wine. Simmer for 20 minutes until syrupy. Spread onion mixture on cooked pizza crust, top with spinach, crumbled Baetje Farms Goat Cheese and olives. Bake in hot oven for 10 minutes.

Our cranberry and cinnamon cheese is on of our special holiday creations. One of our favorite ways to serve it is to broil a generous portion of it on top of a slice of your favorite bread. The cheese will melt, brown sugar will carmelize and it really brings out the full flavor of the cranberries. Delicious served as an appetizer before a special holiday meal.

One of our favorite customers, Chris Freeland, has a special website dedicated to cooking, he has developed several recipes featuring our cheese and we owe him a big THANK YOU!!! He has done it once again and you can visit the following link to see yet another one of his marvelous creations:

Salsiccia, goat cheese, and 'Mostarda di Beddu' on Crostini at Countrypolitan Cooking

Fresh Radish Sandwiches with Sunflower Sprouts and Goat Cheese

My grandfather, a farmer, had fresh radish sandwiches with butter whenever they were in season. Big, hearty, crunchy sandwiches - a far distant relative to those fussy little radish sandwiches served at teas.I thought of making this sandwich because Veronica Baetje of Baetje Farms introduced me to her latest goat's cheese offering, the Sainte Genevieve. When I sampled it, I immediately thought "Butter, but better." The cheese is creamy like softened butter, but has a nice tangy flavor you'd expect from a goat's milk cheese.

But since I had radishes on the brain, and a new buttery, tangy cheese to sample, I put them together with Black Bear Bakery's Pumpernickel bread and Claverach's Sunflower Shoots - sunflower sprouts are another new revelation - both of which I purchased at Local Harvest.

IngredientsFresh pumpernickel bread, lightly toastedBaetje Farms' "Sainte Genevieve" cheese, softened to room temperatureRed Radishes & White Radishes

Sunflower sproutsSalt and pepperSlice the radishes very thinly with a mandoline or slicer. Lightly toast the bread and spread liberally with the cheese. Place the radish slices in a single, overlapping layer on the bread, alternating colors. Top with sunflower sprouts, and a dash of salt and pepper to taste. Be sure to wipe the summer off your chin!

Recipe by Chris Freeland - cfreeland27@gmail.com
More local recipes at http://www.countrypolitancooking.com

Baetje Farms' "Coeur de la Creme" Tart with Kimker Hill Farm flour crust

Baetje Farms' "Coeur de la Creme" Tart with Kimker Hill Farm flour crust at Countrypolitan Cooking


Ingredients
For Crust
1/4 cup Oat Flour from Kimker Hill Farm
1 3/4 cup 10 Grain Flour from Kimker Hill Farm-or 2 cups all-purpose flour
1 tsp kosher salt
1/4 tsp sugar1
1/2 sticks chilled butter, cut in 1/2" pieces
4 T shortening
1/2 cup iced water, plus more as needed

Mix the dry ingredients in a large bowl. Place in a 2qt. or larger food processor with the slicing blade on. Pulse once or twice to smooth out the dry ingredients. Add the butter and shortening and pulse 4-5 times, until the flour mixture starts to pull together into small pearls. Turn the blade on and add the water in one fell swoop, stopping the blade just after and pulsing another 5-10 times until the dough just starts to come together around the blade. Do not overmix!

Pull the dough out onto a lightly floured surface and quickly form into a ball, working fast to stop the butter from melting due to heat from your hands. Wrap tightly in plastic and chill for at least 2 hours and up to a day in the refrigerator. The dough will freeze for quite some time if carefully wrapped.

Preheat oven to 400 degrees.

Remove the dough from the refrigerator and roll out on a lightly floured surface to just larger than 9". Carefully transfer the dough to an 8" tart pan rubbed with butter. Gently press the dough into the edge of the pan, forming the bottom and sides of the tart. Place a piece of aluminum foil on the tart and fill with beans to keep the tart from puffing during baking. Bake on a sheet at 400 degrees for 10 minutes.

Remove the crust from the oven and carefully remove the aluminum foil and beans. Use a fork to prick the bottom of the crust in several spots, then return to the oven for another 8-10 minutes. Remove when center is firm and edges are just starting to brown.

For Filling
1/2 lb. bacon lardons - I used Greenwood Farms' smoked bacon
1/2 cup sliced fresh green onions, green and white parts
4 cloves minced garlic
4 cups fresh spinach, washed and dried
9oz. Baetje Farm's "Coeur de la Creme" cheese (1 1/2 hearts)-substitute with your favorite chevre
2 T softened butter
3 T heavy cream
2 large eggspinch of Penzey's French Four Spice-substitute with fresh ground nutmegsalt & pepper to taste

Heat a dash of olive oil in a large skillet and add the bacon. Stir over med-high heat until the bacon pieces are browned and crispy. Remove to paper towels with a slotted spoon. Pour off all but 1 T drippings. Stirring quickly, add the green onions and the garlic. Heat for 30 seconds until the onions start to open up, then add the spinach. Cover and remove from heat. Let the spinach wilt for 1 minute, then stir to begin mixing in the onions, garlic, and oil. Cover again and wilt for 4 minutes. Stir again and let cool (preferably to room temperature but it can be a little warmer if you're rushed for time).

Mix the softened goat cheese, butter, and cream with a fork until lightly blended. Beat the eggs in a separate bowl, then add to the cheese and mix well until smooth. Season with a pinch of Penzey's French Four Spice and salt and pepper to taste.

Fold the wilted spinach into the cream mixture. Scatter bacon pieces on the bottom of the cooled tart crust, then gently spoon in the cream mixture, smoothing with a spatula. Bake uncovered for 25-30 minutes, until center is light and puffy and the top is just starting to brown. A knife to the middle should come out clean.

Cool on wire rack for 10 minutes, then gently remove the sides of the tart pan. Cool to room temperature, then slide the tart off the bottom of the tart pan. Serve at room temperature or cold. Keeps for 3-5 days covered and refrigerated.

Recipe by Chris Freeland - cfreeland27@gmail.com
More local recipes at http://countrypolitancooking.blogspot.com

Baetje Farms Easy Individual Cheesecakes

6 vanilla wafer or gingersnap cookies
1 package Baetje Farms Coeur de la Crème Plain goat cheese
1 egg
¼ cup sugar
1 tsp. orange or vanilla extract
Heat oven to 325F. Line 6 cups of a muffin pan with foil cupcake liners. Lay 1 cookie in each cup. Mix Baetje Farms Coeur de la Crème plain goat cheese with egg, sugar, and vanilla or orange extract. Beat until smooth. Pour mixture into each muffin cup.

Bake for 25-30 minutes until filling is set. Allow cakes to cool in the pan. Remove and refrigerate until chilled. Top each cheesecake with a generous spoonful of your favorite sugared berries.

Suggestions and Uses for Baetje Farms Coeur de la Crème cheeses:

Dill:
-serve as a garnish with smoked salmon or trout
-toss with steamed new potatoes
-mix with smoked salmon to make a delicious spread for your cheese tray

Herbs de Provence:
-good with roast pork or chicken
-use as a lower fat alternative instead of sour cream on baked potatoes
-spread over thin raw slices of pork or chicken, roll up and grill

Garlic & Chive Our number one best seller and 1st place winner in the 2008 American Dairy Goat Association National Contest.:
-mix into fresh boiled hot pasta for a delicious cream sauce
-use as a fantastic pizza topping
-wonderful by itself with crackers

Three Pepper Blend:
-crumble over steaks, salads, sandwiches

Plain:
-a lower fat substitute in recipes in which you would use cream cheese
-makes good cheese cakes
-use in any of the above applications mentioned

Orange Cranberry:
-use to stuff pork chops
-fruit salads
-stuff cannoli shells
-as a dip with chocolate coated biscotti

Raspberry Chutney over Lemon Goat Cheese

2c. Frozen or fresh raspberries
1/2 c. sugar
1/8 c. water (just enough to keep bottom pot moist so berries don’t burn- the berries will give off enough water for the sauce)

Mix the above ingredients in a saucepan and bring to low boil over med/low heat

Add:
1 red pear (chopped)
½ lemon juice squeezed and zest
½ tsp – 1 tsp almond or vanilla extract

Stir and cook additional 2 mins. Drain most of excess juices and pour hot over your cheese of
choice (I prefer the Baetje Farms Lemon Bavarian Goat Cheese)

Crostini with Lemon Goat Chesse, Walnuts, and Honey

16 1/3-inch thick diagonal baguette slices
2 tbsp olive oil
4 oz creamy Baetje Farms lemon Bavarian goat cheese (you can use cream cheese or gorgonzola
as well)
1/2c. Chopped walnuts
2 tbsp. honey

Preheat over to 375 degrees. Arrange baguette slices on a baking sheet in a single layer.
Mix cheese and walnuts in a small dish. Lightly Burch with olive oil and spoon mixture over bread,
press lightly to adhere. Drizzle with honey. Bake 8-12 mins until cheese slightly melted and golden.

Stuffed Mushrooms

2 (8oz) mushroom packages
2 T salted butter
Sea salt/ crushed pepper
1 T crushed garlic (or 2 large cloves chopped)
2/3 c fresh grated Parmesan cheese
3 oz. Baetje Farms lemon Bavarian goat cheese (can also use cream cheese)
4 thins slices prosciutto
4-5 slices Italian bread toasted and crumbled
1 tsp Italian seasoning
2 T fresh parsley

Preheat over to 350 degrees. Take mushrooms, remove stems and slightly hollow out. Set aside
approx 20 caps, chop half healthy steams and any remaining mushrooms.

Cook prosciutto in pan like you would bacon. Remove it and add 2 T butter to the same pan for
flavor. Add chopped mushrooms, salt, pepper, 1 T parsley, Italian seasoning, and garlic. Let cook
3-5 mins. Add the breadcrumbs and crumble the crispy prosciutto back to pan. After the
breadcrumbs have absorbed some of the butter add the 3 oz goat cheese and stir until mixed throughout. Remove from heat and toss in the Parmesan. Pour into a bowl and stuff the
mushrooms.

Pour approx 3 T water into baking dish and top mushrooms with parsley before baking 20-30 mins.
In over (15-20 in toaster over)

Spiced Plum Pastries

1 (8oz) pkg. refrigerated crescent rolls
4-5 fresh, ripe medium sized red plums, chopped
¼ c sugar
1 tsp cinnamon
2 Tbs butter
1 red pear, chopped
½ lemon juices and zest
3 oz. Baetje Farms lemon Bavarian goat cheese (optional)

In saucepan mix plums, sugar, cinnamon, pear, lemon juice and zest. Bring to low boil, add butter
and cheese and stir till melted and mixed throughout. Remove from heat and let thicken.

Preheat over to 400 degrees. Separate the crescent rolls into 8 triangles, stretch out so all ends long enough to fold over. Place 1 triangle into a cup of a (3inch) muffin tin, letting the corners hang
over the edge of the cup. Place generous Tb. of plum stuffing into each triangle. Sprinkle sugar and cinnamon with a dot of butter. Pull up the corners and fold over each opposite side.

Pour a little water into any unused muffin cups. Bake pastries on center rack until well browed and bubbling, 12-15 mins. The bottom of the pastries will still be soft. Let pan rest 2-3 mins. Slide a
fork underneath and remove pastries. Can service with vanilla ice cream if desire.

Makes 8 desserts

cheese@baetjefarms.com
Information: 573-483-9021 Fax: 573-483-2875

Pistachio and Goat Cheese Grapes
yield 40 servings

1/2 cup (2 1/2 ounces) shelled pistachios, salted or unsalted
Scant 1/2 teaspoon kosher salt, optional
6 ounces creamy goat cheese
1 1/2 tablespoons finely chopped mint, plus several springs for garnish
20 green seedless grapes, rinsed and patted dry

1. Place pistachios in a plastic bag and crush coarsely with a meat pounder or a rolling pin. If using unsalted nuts, add a scant 1/2 teaspoon salt to the bag and shake to mix. Spread the nuts on a dinner plate.

2. Place goat cheese in a medium bowl. Stir in mint with a table fork.

3. Scoop out about 1/2 tablespoon of the goat cheese mixture and press it evenly over a grape. Roll the grape for a few seconds in the palms of your hands until the coating is smooth and even. Roll the grape in pistachios and place it on a large plate. Repeat with the remaining grapes. (The grapes can be prepared 2 days ahead. Cover with plastic wrap and refrigerate. Bring to room temperature 15 minutes before serving.)

4. When ready to serve, use a sharp knife to halve the grape balls; arrange the halves on a serving tray. Garnish the platter with one or two mint sprigs. Pass a platter of grapes with small cocktail napkins.

Per serving: 25 calories; 2g fat; 1g saturated fat; 2mg cholesterol; 1g protein; 1g carbogydrate; 0.5g sugar; no fiber; 30mg sodium; 5mg calcium.

cheese@baetjefarms.com
Information: 573-483-9021 Fax: 573-483-2875