Ancho Chili Torte with cilantro pesto and toasted pumpkin seeds (serves 6, as an appetizer)

Make up the ancho paste and the anchiote oil ahead of time, if you like. You will have extras of both so store them in jam jars for future use. Use the leftovers over a slice of feta for an instant appetizer or serve it with smashed potatoes or in an omelet.. If you haven’t got any ancho chili paste or anchiote oil made up and you don’t want a fuss, just top the torte with your favorite salsa instead.

• 8-10 ounces Harley Farms chevre or fromage blanc
• 1 cup packed cilantro leaves
• 1/4 cup olive oil
• 1 large clove garlic
• 1/3 cup pumpkin seeds, toasted
• 1/2 teaspoon salt
• 2-3 ounces dried ancho or pasilla chilies
• 2 Tablespoons annatto seeds
• 1 cup olive oil
• 2 small clean jam jars, for storing extras

Make the torte: Line a 5”springform or a soup plate with plastic wrap, leaving extra wrap on each side. Press half the chevre or fromage into the bottom using the back of a spoon.

Combine the cilantro, the 1/4 cup olive oil, the garlic, half the pumpkin seeds and salt in a mini chop and pulse until combined. Spoon the mixture over the chevre in the springform. Top with the rest of the cheese and press into your form or bowl and flatten. Pull the edges of the plastic wrap over to tightly cover your cheese mold and chill.

Make the chili puree: Remove the stem and seeds from the peppers. Bake in the oven for 5 minutes at 325 degrees to bring out the flavor a bit. Place in a bowl and pour some boiling water over the chilies. Soak for about 20 minutes. Pour off the water and puree in the food processor. Spoon the puree into a small jam jar.

Make the anchiote oil: While the chilies are soaking, warm the cup of oil and the seeds together in a small saucepan. As it comes to a simmer, you will see the red color weeping into the oil. After a minute or so, remove from the heat and let the pan of oil cool down. Strain the oil into the second jar, discarding the seeds.

Shortly before you are ready to serve, unmold the torte onto a plate, discarding the plastic wrap. Spread some chili paste or salsa on the top like icing. Drizzle the anchiote oil over that and sprinkle the top with the remaining pumpkin seeds. Serve with thick, organic tortilla chips and your favorite cerveza or with Crispy Olive Oil Crackers and a rustic red wine.

© 2007 Maggie Foard

Farmhouse Crepes with lemon ricotta filling and roasted cherry jam (makes a dozen small crepes, serving 4-6)

This recipe looks a bit long but it’s really not time consuming. If you like, you can make both the crepes and the filling in advance and have them ready in the fridge. Let things come to room temperature while you prepare the warm cherry jam. These would make a nice special occasion brunch dish or even a light dessert.

The crepes:

• 1 cup milk
• *a handful of ice cubes
• 2 Tablespoons canola oil or melted butter
• 2 large eggs
• 1 cup flour
• 1 Tablespoon sugar
• 1/4 teaspoon salt

The filling:

• Zest & juice of 1 Meyer’s lemon
• 1/3 – 1/2 cup sugar
• 4 ounces Harley Farms goat ricotta
• 4 ounces Harley Farms fromage blanc or fresh chevre

The cherries:

• 2 Tablespoons butter
• 1 pound frozen, pitted dark cherries
• 1/3 cup brown sugar

Combine the milk and enough ice cubes to measure a total of 1-1/3 cups in the carafe of the blender . Add the oil or butter and then the eggs. Blend. Combine the flour, sugar and salt in a small bowl. Add to the blender and combine until you have a smooth batter. Chill until needed.

Prepare the filling and cherries. Set out the plates.

Combine the lemon zest and sugar in the food processor. Pulse until it’s finely mixed. Add the cheeses and the lemon juice. Process until smooth.

Heat the oven to 350 degrees. In a heavy skillet, on the stove, melt the butter. Add the cherries and let them begin to thaw. Sprinkle the brown sugar over them and raise the heat, stirring. Once all the sugar has melted and things begin to bubble, place the pan in the oven. Let the cherries roast for 15-20 minutes while you get everything else all ready to go. They can wait in the turned off oven, if necessary.

Warm an 8” non-stick or crepe pan with a very light coating of cooking spray. Once the pan is hot, swirl the pan by rotating your wrist and add a 1/4 cup of batter to the center. The batter will roll around and coat the entire pan forming a nice thin, round crepe. After about a minute, gently flip the crepe and let it finish cooking for about 25-30 seconds. Transfer the finished crepe to a plate, lined with a tea towel. Repeat with the remaining batter. Keep the crepes wrapped in the towel until you are ready to serve.

Assembling the crepes: Spoon 2-3 Tablespoons of the lemon filling onto each crepe and roll up, serving 2-3 per person. Spoon the hot cherry jam over the top of each and serve.

© 2007 Maggie Foard

Spinach & Feta Triangles (makes 24 appetizer size)

Spinach and goat cheese just seem to have been made for one another. These triangles are an easy make ahead item for a party or just something special to enjoy with a glass of good chardonnay. For about and hour’s worth of effort, in advance, you can have these waiting in the freezer all ready to be baked up at a moment’s notice.

• 2 Tablespoons olive oil
• 1 medium red onion, minced
• 6-8 cloves garlic, minced
• 8-10 ounces frozen spinach (the kind in the bag)
• 4 ounces Harley Farms feta zest of one lemon
• 1/4 teaspoon grated nutmeg
• Salt & pepper to taste
• 1 box (2 sheets) puff pastry dough, thawed in the fridge

Saute the onion in the olive oil until soft, about 5 minutes. Add the garlic, then the spinach. Stir to mix and sauté long enough to be rid of any excess water. Turn off the heat and let cool a bit.

In a medium bowl, crumble the cheese. Add the cooled spinach mixture, the lemon zest and nutmeg. Salt and pepper to taste. Cover & chill for at least an hour.

Keep the filling in the fridge until you have the dough rolled out and cut so that everything is as cold as possible. Remove the puff pastry from the freezer and unfold. Cut the dough in half lengthwise, wrap one half back up and put in the back in the fridge while you work with the other half. You don’t want anything coming to room temperature. On a lightly floured board, cut the dough in half again crosswise, forming 2 squares. Working quickly, roll each piece out until you have 2 rectangles about 8 x 12. Cut each into 6, leaving you with 12 squares approximately 4x4. Place a heaping tablespoon or so of chilled filling in the center of each square and fold corner to corner, forming little triangles. Press edges together firmly so that the filling won’t escape and flash freeze on an open plate for about 15- 20 minutes. Repeat with the other half of the dough.

Bake in a preheated 400 degree oven for 15 minutes or until nicely golden brown OR place in a freezer bag to be baked at a later time. They should go straight from the freezer into the preheated oven. Don’t thaw them! These will keep nicely in the freezer for weeks.

© 2007 Maggie Foard

Winter Squash Lasagne with portabella mushrooms and chicken Italian sausage (serves 8-10)

• 1 small butternut squash, diced small (about 3 -4 cups)
• 2 red bell peppers, quartered and sliced
• 1 small red onion, chopped
• 6 cloves garlic, minced
• 3 Tablespoons olive oil
• Salt & pepper to taste
• 12 ounces fresh lasagne or pasta sheets
• 1 pound Harley farms ricotta (or 8 ounces ricotta and 8 ounces chevre)
• 2 eggs
• grated nutmeg
• 4 chicken Italian sausage, spicy or mild (about a pound)
• 3 –4 cups marinara sauce, preferably homemade
• 12 ounces shredded goat gouda or mozzerella
• 4 ounces portabella mushrooms, sliced

Preheat the oven to 400 degrees. Combine the butternut squash, red peppers, onions, garlic, 2 Tablespoons olive oil, salt & pepper in an ovenproof dish or skillet. Let them roast until nicely brown, about 25 –30 minutes, stirring once halfway through the cooking. Meanwhile, bring a large pot of salted water to a boil. Partially cook the lasagne, 2-3 minutes. Drain and carefully lay them out onto a plate until ready to assemble the layers.

Combine the ricotta, eggs and a few grating of nutmeg in a bowl. A standing mixer works well for this but isn’t necessary. If doing by hand, you might soften the ricotta by warming it in the microwave for about a minute, making it easier to work. Set aside. Cut open the sausages, remove the skin and crumble the meat into a medium hot skillet with a tablespoon of olive oil and brown.

To assemble the lasagne, start with an oiled 10 x15 baking dish. Spread 1 cup of the marinara sauce evenly over the bottom. Then, layer 1/3 of the pasta sheets, about 4, the ricotta mixture, another third of the pasta, the browned sausage meat and the roasted butternut mixture, last third of pasta. Top with the rest of the marinara, then the grated cheese. Finally, arrange the sliced mushrooms over the top. Cover with foil.

Bake at 350 degrees for 45 minutes covered, then 15 minutes, uncovered to finish. Let rest 10 – 15 minutes before cutting.

© 2007 Maggie Foard

Harley Farms Holiday Turkey & Cranberry Wrap with rosemary walnuts (serves 4)

• 4-10” flour tortillas, burrito size, plain or whole wheat
• 1 – 7 ounce Harley Farms cranberry torte
• 2 –3 cups diced leftover mesquite roasted turkey or 8 ounces smoked deli turkey
• Handful of baby spinach leaves or mixed baby greens for each wrap
• 1 cup of toasted rosemary walnuts (*see note below)

Warm the tortillas for about 15 seconds in the microwave or in a dry skillet to soften. Spread a quarter of the cranberry chevre on each tortilla. Scatter the turkey over the cheese and top each with a small handful of greens. Divide the roasted walnuts between the 4 wraps. Fold the bottom third up, and then roll up burrito style to close. Serve immediately or wrap tightly in plastic wrap and refrigerate for up to 24 hours.

*to make the rosemary walnuts, preheat the oven to 325 degrees. Drizzle about a teaspoon of olive oil and some dried crumbled rosemary needles on the walnuts in a pie pan. Toss to coat thoroughly and bake for 5-7 minutes, until lightly toasted and fragrant. Cool briefly.

**to make bite sized turkey & cranberry rolls for hors d’huerves, proceed as above but slice the greens very thin. Roll the tortillas jelly roll style instead of burrito sytle and chill for at least an hour and up to 24 hours. When ready to serve, slice about 3/4” thick, arrange on a platter and garnish with the roasted walnuts. Makes about 2 dozen slices.

© 2007 Maggie Foard

Blueberry Ricotta Tarts ( makes 12 -3” tarts)

These tasty little tarts are wonderful for breakfast or teatime as they are not too heavy or too sweet. You can, however, splurge and top them with vanilla gelato for dessert!

• 1 – 1/2 cups whole wheat pastry flour, like Bob’s Red Mill
• 3 Tablespoons powdered sugar
• 1/2 teaspoon salt
• 6 Tablespoons cold butter, unsalted
• 3 or 4 Tablespoons ice water
• 2 large free range eggs
• 4 ounces Harley Farms ricotta or fromage blanc
• 1/3 cup honey
• 1 teaspoon vanilla
• 3 cups blueberries, fresh or frozen (frozen will work just fine- don’t thaw them!)
• 1/4 cup orange marmalade

Combine the flour, sugar and salt in a medium bowl. Slice the butter and cut it into the flour with a pastry blender until crumbly. Add ice water, a tablespoon at a time mixing with a fork. When the dough is moist enough to come together into a ball, turn out onto a floured surface. Knead a bit until it’s no longer sticky. Roll out and cut into 12 – 3” circles. Invert a muffin tin and push the 12 circles onto the pan, forming 12 little upside down tart shells. Freeze upside down like that for at least half an hour. Bake at 400, still upside down for about 15 minutes. Cool slightly. Turn the oven down to 325 degrees. Pick the shells carefully off the muffin tin and place right side up on a cookie sheet.

In a small bowl, whisk together the eggs, ricotta, honey and vanilla. Add 1 cup of the berries and gently stir. Spoon the mixture into the tart shells. Bake until slightly puffy and beginning to set up and brown, about 25-30 minutes. Let cool.

Warm the marmalade in a small saucepan and stir in the remaining berries. Let cool. Top the tarts with the berries just before serving.

© 2007 Maggie Foard

Kathleen’s Apricot Bars (makes 16 squares)

Every year, around the holidays, I keep my antennae up for Kathleen Downing’s apricot bars. They are legendary in these parts and it isn’t really the holidays until I‘ve had one of them! This classic recipe for apricot bars has been handed down from mother to daughter for several generations in this family of talented cooks, and I’m sure her two daughters are baking them now, too. Kathleen and I had a little fun with the traditional recipe and created this version topped with a little Harley Farms fromage blanc.

• 3/4 cup diced dried apricots, soaked in boiling water
• 1 cup all purpose flour
• 1 stick unsalted butter
• 1/4 cup powdered sugar
• 2 eggs
• 1 cup brown sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup flour
• 1 cup chopped pecans
• 3 ounces (about 1/2 a tub) Harley Farms fromage blanc

Preheat the oven to 350 degrees. Soak the apricots in boiling water and set aside. Oil or butter an 8x8 baking pan.

Melt the butter and combine it with the cup of flour and the powdered sugar. Press the dough evenly into the bottom of the pan using a fork or the back of a spoon. Bake for 15 minutes.

In a medium bowl, whisk together the eggs, brown sugar and vanilla. Add the baking powder, salt and 1/3 cup flour and stir. Finally add the drained apricots and about 2/3 of the nuts. Pour over the warm crust. Dot the top of the batter with tiny bits of the fromage and sprinkle the remaining nuts. Gently push them into the batter with the back of a spoon so they are not exposed. Bake 20 minutes until set. Cool completely in the pan. Cut into squares and dust with a little more powdered sugar, if you like.

© 2007 Maggie Foard

Grilled Lamb Tenderloins stuffed w/ eggplant & feta ( serves 6 )

• 2 – 1 pound boneless lamb tenderloins
• 2 Tablespoons Epiphany Mid East-West spice rub or your favorite lamb/chicken rub
• 2 Japanese eggplants, sliced 1/3” thick lengthwise (you’ll need 6 slices, three for each roll)
• 1 small red onion, diced
• 1 Tablespoon olive oil
• 6-8 cloves garlic
• 4-6 ounces Harley Farms feta
• 1/3 cup golden raisins
• 1/3 cup pine nuts
• freshly ground pepper
• kitchen string

Prepare your charcoal, gas or stovetop grill.

Pound the tenderloins to an even 1/2” thickness. Sprinkle the lamb with the spice rub and let sit in the fridge while you prepare the other ingredients. Brush the eggplant slices with a little oil and grill until nicely brown on both sides. Set aside for now.

Saute the onion in the oil for about 2 minutes. Add garlic and cook a minute longer. Cool slightly. In a small bowl, combine the onions & garlic, feta, raisins, pine nuts and some freshly ground pepper.

Assemble the rolls. Place several slices of eggplant on top of one side of each piece of the meat, spreading half of the feta mixture on each and fold them over. Tie them up with kitchen string like two miniature roasts to keep the filling contained.

Carefully, place on the hot grill. Cook approx. 10-12 minutes per side until medium rare/medium. (If you’ve chilled them after assembling, be sure to add a couple of extra minutes to the cooking time). Let them rest a few minutes, covered tightly in foil, while you prepare to serve dinner. When everything else is ready, cut each roll in thirds or slices, remove the string and serve immediately.

© 2007 Maggie Foard

Fresh Chard & Ricotta Omelette ( Serves 2)

Baby spinach leaves make a great substitute for the chard, if it’s not in season.

• 3 Tablespoons olive oil
• 1 small yellow onion, diced
• 3 to 4 cups washed & thinly sliced chard or spinach leaves
• 4 ounces Harley Farms Ricotta
• (1/4 round) or chevre, crumbled freshly grated nutmeg
• salt & freshly grated pepper, to taste
• 1 Tablespoon butter
• 4 or 5 free range eggs, whisked in a bowl with a Tablespoon of water
• 2-3 Tablespoons freshly grated Romano, optional

Warm an omelet pan and put in two tablespoons of the oil. Add the onion and sauté until soft. Add the chard and cook until the leaves shrink way down and are limp but still bright green. Scrape into a medium bowl, add the ricotta, a grinding of nutmeg, salt & pepper and combine with a fork. Set aside.

Wipe out the omelet pan with a paper towel. Warm the pan again, adding the remaining tablespoon of oil and the butter. When the pan is good and hot, add the eggs and swirl the pan to even distribute them. Turn the flame down to low now and watch carefully. After several minutes, the eggs will be set, turn off the flame, being careful not to overcook them. Carefully spoon the chard ricotta mixture onto one side and fold the other side over, closing your omelet. Slip the omelet onto a warm serving plate and sprinkle with the grated Romano.

© 2007 Maggie Foard

Biscuits with Chevre and Jam

• 3 cups all purpose flour
• 1-1/2 Tablespoons baking powder
• 3/4 teaspoon salt
• 1/2 cup cold butter
• 1 cup milk
• 4 ounce log Harley Farms chevre or tub of fromage blanc
• Strawberry or you favorite jam

Preheat the oven to 400 degrees.

Combine the flour, baking powder and salt in a large bowl. Slice the cold butter into the bowl. Cut the butter into the flour mixture using a pastry blender or work it in with your fingertips. (If you prefer, mix the dry ingredients in the food processor, add the butter and pulse until fine. Then, turn into a bowl to proceed). When the butter is evenly worked into the flour, pour in the milk and stir with a fork.

Knead for a few seconds right in the bowl to get the dough into a single ball. Add a sprinkle of flour only if needed to keep the ball of dough from being sticky. Turn the dough out onto a floured surface and divide into two equal pieces. Pat each half into a round or rectangle about 1/2” thick. You can do this with a rolling pin or just by hand. Then, with a large sharp knife, cut each piece of the dough into six squares or wedges.

Arrange them on an ungreased cookie sheet and bake for 15 minutes, or until just golden brown. Your nose will tell you that they are ready just as your timer goes off!

Serve warm or cooled, spread thickly with chevre and your favorite strawberry jam.

© 2007 Maggie Foard

Easy Chocolate Truffles (makes 24 small truffles)

Making truffles by hand is a little messy but surprisingly easy. You can enjoy them as is or roll them in one or more of the optional coatings. An assortment makes a great presentation as a festive dessert or as a gift.

For the truffles:

• 8 ounces good quality 70% bittersweet chocolate, chopped
• 4 ounces Harley Farms plain chevre, at room temperature
• (2 Tablespoons powdered sugar, or favorite liqueur), optional

For the optional coatings:

• 4 additional ounces of bittersweet chocolate, chopped and melted
• 1/2 cup cocoa powder, powdered sugar or finely chopped nuts

Melt the chocolate in the top of a double boiler over boiling water OR simply melt it in a glass bowl in the microwave on the defrost setting for several minutes. Whichever method you use, be sure to melt the chocolate slowly and remove from the heat before the chocolate is completely melted. Stirring will melt the last few chunks and prevent the chocolate from scorching. Cool for a couple of minutes. Meanwhile, add your sugar or liqueur, if using, to the chevre, and stir until smooth. Fold the chevre into the bowl of melted chocolate. When completely combined, transfer to a smaller bowl, cover with plastic wrap and chill for about an hour.

Using a melon baler, tiny ice cream scoop or a teaspoon, scoop out balls of chocolate and roll into smooth round balls in the palm of your hand. Chill the truffles on a tray lined with wax paper. If you are going to coat them in the additional chocolate, chill them briefly first, then, place a little of the warm, melted (but not hot!) chocolate in the palm of your hand and roll the truffle to coat. Chill briefly before rolling in the cocoa, powdered sugar or nuts. The truffles will keep nicely for up to a week in a tightly covered container, in the fridge. They taste their very best at room temperature so be sure to take them out a couple of hours before serving.

© 2007 Maggie Foard

Crispy Olive Oil Crackers (makes 2 dozen crackers)

Serve these with the Ancho Chili Torte, Feta with Chili Oil or add a little freshly minced rosemary to the dough and serve with Harley Farms Tomato & Basil fromage blanc.

• 2 cups all purpose flour, plus 1/4 cup for rolling
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 cup olive oil

Preheat the oven to 325 degrees. Combine the dry ingredients in a bowl. Add the olive oil and work into a ball of dough. Divide the dough in half. Set one aside and roll the other out to about 1/8” thick. Carefully cut into triangles and transfer to a parchment paper lined baking sheet. Bake for 15-20 or until the crackers turn golden brown and crisp. Remove from the baking sheet. Serve warm or store the cooled crackers in a tin where they will keep well for several days.

© 2007 Maggie Foard

Garlic & Rosemary Mashed Potatoes w/ fromage blanc (serves 6)

• 2 pounds organic Yukon golds
• 1 teaspoon salt
• 1/3 cup extra virgin olive oil
• 6 –8 cloves garlic, peeled
• 4 or 5 sprigs fresh rosemary (use the tender tips only, stems removed)
• 3 ounces Harley Farms fromage blanc

Peel the potatoes, if desired, and cut into large dice. Cover with fresh water, add the salt and bring to a boil. Reduce the heat and simmer for 10-12 minutes or until fork tender. Drain and return to the pot.

Meanwhile, simmer the peeled garlic in the olive oil in a small saucepan for 3-4 minutes. Add the rosemary and remove from the heat. The garlic will continue to cook for a few minutes longer and take on a lovely brown color.

Take a few serving spoonfuls of the potatoes and combine them with the olive oil mixture in the food processor or mini chop, or you may prefer to just mash them by hand to incorporate the garlic. Once smooth, return to the pot with the rest of the potatoes and mash, adding the fromage and salt & pepper to taste. Don’t worry about a few lumps. They improve the texture. Serve immediately.

© 2007 Maggie Foard

Buttermilk Mashed Potatoes w/ fromage blanc and chives
(serves 6)

• 2 lbs. organic Yellow Finn or Yukon Gold potatoes
• 1 teaspoon salt
• 2 Tablespoons unsalted butter
• 1/2 cup or so buttermilk
• 3 ounces Harley Farms fromage blanc, about half a small tub
• 1/4 cup chives, minced
• salt & pepper to taste

Peel the potatoes, if desired and cut them into large dice. Cover with fresh water, add the salt and bring to a boil. Reduce the heat and simmer for about 10-12 minutes or until fork tender. Drain.

Return the pot & potatoes to the stove over very low heat. Add the butter, stirring briefly to melt. Add the buttermilk, let warm for 1 minute and then turn off the heat. Mash the potatoes until somewhat smooth and then stir in the fromage blanc & chives. Add salt & pepper to taste. Don’t worry if they are a little lumpy. It adds to the texture. Serve immediately. Use leftovers to make Crispy Mashed Potato Pancakes!

© 2007 Maggie Foard

Warm Green Bean Salad with Feta and Lemon Basil Vinagrette (serves 6-8 as a side dish)

Eat this dish at room temp for full flavor! Makes a great picnic or potluck dish.

• 1 to- 1-1/2 pound green beans, like blue lake or haricot verts
• 8 ounces tricolor mini bell peppers, sliced
• 1 medium red onion, quartered and sliced
• 1 Tablespoon olive oil
• (1/2 pound small golden zucchini, sliced into rounds) in season
• 1/3 cup pine nuts
• 4 ounces Harley Farms feta cheese

Dressing:

• 3 Tablespoons Olive oil
• 1 Tablespoon good balsamic vinegar
• 1 clove garlic
• 1 handful basil leaves
• juice of one lemon, plus 1 Tablespoon zest
• salt & pepper to taste

Steam the green beans until they are crisp tender, about 5 minutes. Cool them down w/ an ice bath to stop the cooking.

In a heavy skillet or an oven proof dish, toss the pepper & onion slices in the tablespoon of olive oil. Roast in a 400 degree oven for about 15 minutes until beginning to soften and brown. Add the zucchini, if using, and pine nuts and cook for 5 minutes more. Cool.

Combine the dressing ingredients in a blender or small food processor. In a medium salad bowl, toss the beans with the cooled down pepper mixture. Toss in half the dressing. Crumble the feta over the top and garnish with any remaining lemon rind or basil. This can sit and wait for you while you prepare the rest of your meal. Drizzle on the remaining dressing just as you are about to eat and gently toss again.

© 2007 Maggie Foard