Here are a few of our most favorite recipes highlighting our farmstead goat's milk caramel sauces. Visit our farm blog for more delicious ideas.
Makes four, 8oz ramekins
For the Caramel:
4-oz (half jar) of your favorite flavor of Fat Toad Farm's Goat's Milk Caramel Sauce
For the Cakes:
2/3 cup (100 g.) bittersweet chocolate (70% cocoa solids)
1/4 cup (55 g.) unsalted butter
3 tbsp. (30 g.) all purpose flour
1/4 tsp. salt
1/3 cup (65 g.) granulated sugar
For the ramekins: 2 tbsp. softened butter and 2 tbsp. cocoa powder
Optional: whipped cream or vanilla ice cream, to accompany
Cook Time: 25 minutes Total Time: 2 hours
Yield: 16-18 gooey & delicious Caramel Cinnamon Rolls
To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
Unsalted butter, room temperature, for dish
1 can (15 ounces) pure pumpkin puree
1 cup goat’s milk (or whole milk)
1/2 cup heavy cream
2 large eggs, lightly beaten
1/4 cup light-brown sugar
1/2 teaspoon coarse salt
3/4 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
10 ounces day-old bread (we used a baguette, brioche or sourdough will also work) cut into 1/2-inch slices or 1-inch cubes
8oz (one cup) Fat Toad Farm Goat’s Milk Caramel Sauce (Cajeta), warmed – we used Salted Bourbon
Preheat oven to 350 degrees. Butter a 2-quart baking dish. In a large bowl, whisk together pumpkin puree, milk, cream, eggs, brown sugar, salt, vanilla, and cinnamon. Arrange bread in dish. Pour custard over bread and top with pecans (optional). Bake until custard is set, 45-55 minutes. Let cool slightly. Serve warm or at room temperature, drizzle with cajeta.
For the cake:
For the caramel drizzle:
Core 4 Macintosh or other baking apples.
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk (shaken)
1 teaspoon vanilla
1 stick unsalted butter, softened
1 cup packed brown sugar
1 large egg
1 stick unsalted butter, softened
1 cup confectioner’s sugar
2 cups Marshmallow Fluff
6 oz of your favorite Fat Toad Farm Goat’s Milk Caramel
Cakes: Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl. Beat together butter and brown sugar in mixer at medium-high speed until fluffy, then add egg, beat until combined. Add flour mixture and buttermilk alternately, mix until smooth. Spoon 1/8-cup mounds of batter onto greased baking sheet, 2 inches apart. Bake for 11 to 13 minutes. Allow to cool.
Filling: Beat together butter, confectioner’s sugar, marshmallow, and caramel in a bowl with electric mixer at medium speed until smooth. Refrigerate for at least one hour.
Assemble: Spread two tablespoons frosting between cake tops and bottoms.
1 round or wedge of your favorite Brie or Camembert cheese
1 sheet or 1/2 package thawed puff pastry
4 oz of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel (cajeta)
1 egg, beaten
Preheat oven to 425°F. Roll out puff pastry on a lightly greased baking sheet. Place cheese in the middle of puff pastry and create a small indent in top of the cheese with a spoon. Fill indent with caramel, then bundle puff pastry up and around cheese. Lightly brush pastry with egg mixture. Bake for 20-25 minutes. Let cool for 5 minutes before serving with your favorite crackers or French bread. Enjoy!
Directions: Preheat oven to 400°F. Roll dough out into one large or two small rounds on a baking sheet. Toss together apples and caramel. Mound caramel and apples in the middle of the dough leaving a 1-inch border. Fold dough up and over apples, to enclose fruit and prevent caramel from seeping out. . Brush edges of dough with egg wash, and sprinkle with sugar. Bake until apples are tender and crust is golden brown, about 35-40 minutes.
Makes one 9x13 pan
For bottom chocolate layer:
Thoroughly grease you baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.
Four nougat layer:
Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.
For caramel layer:
For top chocolate layer:
Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.
Refrigerate for at least one hour before serving, then cut as desired.
Preheat oven to 425ºF. Mix up a batch of your favorite pie crust dough, enough to cover a 9” pie pan. Our favorite crust recipes come from King Arthur Flour.
In a large mixing bowl, combine pumpkin, Fat Toad Farm Caramel and eggs. Add remaining ingredients and mix thoroughly. Pour pumpkin mixture into pie crust. Spread evenly and gently tap to remove any air bubbles. Bake for 15 minutes. Reduce oven temperature to 350ºF. Bake 45 to 50 minutes or until knife inserted near center is clean when removed. Allow pie to cool before serving with fresh whipped cream.
1. In a large pot mix the wine, water, sugar and cinnamon stick. Bring to a boil over high heat, reduce and simmer for 10 minutes, stirring occasionally.
2. Cut the bottom of each pear slightly, so it will stand up straight. Core pears be working a small knife up into the fruit from the bottom.
3. Place the pears in the simmering sugar syrup on their sides and cook approximately 30-45 minutes. Turn the pears every 10 minutes until the pears are tender. Remove pears with a slotted spoon. Refrigerate until ready to serve.
4. Just before serving, warm caramel on stove top or in microwave. Spoon several tablespoons of sauce over each pear and serve.
Peanut Shortbread Crust
Vanilla Pastry Cream
Equipment: A 9" pie dish
Peanut Crust: Preheat oven to 350 degrees. Pulse peanuts in a food processor until coarsely ground. Transfer 1/4 cup ground nuts to a small bowl; cover and set aside for garnish. Pulse remaining peanuts until peanut butter forms, about 2 minutes.
Whisk flour, salt, and baking soda in a medium bowl. Using an electric mixer, beat both sugars, peanut butter, and butter until well combined and mixture resembles wet sand, 2-3 minutes. Beat in egg yolk and vanilla, occasionally scraping down sides of bowl, until well blended, about 3 minutes (mixture will be clumpy). Gradually add dry ingredients; beat just to combine (mixture will be crumbly; do not overmix or crust will be tough). Gather dough with your hands, place in pie dish, and press evenly onto bottom and up sides of dish. Bake until edges are deep golden brown, 15-17 minutes. Let cool on a wire rack. Can be made up to 2 days ahead. Cover tightly.
Vanilla Pastry Cream: Bring milk and cream to a simmer in a medium saucepan. Meanwhile, whisk sugar, cornstarch, flour, and salt in a large mixing bowl. Add egg yolks; whisk until smooth (mixture will be very thick). Whisking constantly, gradually add milk mixture to yolk mixture. Return to saucepan and cook over medium-low heat, whisking constantly, until thick, 2-3 minutes. Transfer to a blender with butter and vanilla. Puree until smooth, 1-2 minutes. Transfer to a medium bowl; press plastic wrap directly onto surface of pastry cream. Chill until set, at least 2 hours. Can be made up to 2 days ahead.
Assembly: Using an electric mixer or whisk, beat 1/2 cup cream and powdered sugar until medium-stiff peaks form. Cover and chill.
Spread 1/4 cup vanilla pastry cream evenly over bottom of peanut crust. Slice bananas into 1/4"-thick rounds. Layer half of the bananas over pastry cream. Top with 1 1/2 cups pastry cream. Arrange remaining bananas over; top bananas with remaining pastry cream. Whip remaining cream and put on top with reserved ground peanuts. Drizzle with Salted Bourbon Caramel.
1. To make sugar caramel mixture: Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Bring sugar water mixture to a boil, swirling pan occasionally without stirring (which prevents liquid from coloring unevenly) until liquid turns a dark amber color. Immediately divide liquid among 6 ramekins and swirl each ramekin to coat bottom and about halfway up the sides.
2. Preheat oven to 350°F with rack in middle. Put Fat Toad Farm Caramel and half-and-half in a heavy medium saucepan. Bring to a simmer, stirring until smooth. Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid. This is very important - do not talk to anyone about what pasture the goats are going to at this stage or your eggs will curdle! :)
3. Ladle or pour custard into ramekins.
4. Bake in a hot water bath that reaches half way up the ramekins until the edges are set but a small area in the center is still wobbly, 30 to 40 minutes.
5. Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Un-mold just before serving. Serve warm or at room temperature
To find this and other fabulous recipes and gorgeous food photography, follow Aubergine's blog http://www.kitchenvignettes.blogspot.com/
Goat's Milk Caramel Drizzled Over Vanilla Ice Cream