EEECK I just agreed to host Christmas Eve celebrations at my house. What was I thinking? Well, it actually makes sense. Being dairy farmers whose cows do not take the holiday off, it is just easier if the party comes to us. Instead of: chores, milking, drive, party, drive, chores, milking…which often results in crabby kids, crabby parents and annoyed cows (since we are often late). There will be more Falalala in our holiday.
With Thanksgiving about a week away, it is a good time to start making those holiday cooking plans. I never need an excuse to bake, but my baking goes in high gear this time of year. Thankfully, Organic Valley has a great website full of delicious, healthy and organic recipes. Organic Valley’s Holiday Food Guide
click for source
I have heard great things about Organic Valley’s eggnog. Since I am FINALLY not pregnant this year, I think I will indulge a bit.
Check out this fabulous recipe: Spice Eggnog Cheesecake with Gingersnap Crust
Flavors of eggnog, gingerbread and spices cheer on the season in this delicious cheesecake.
1. Crust: Heat oven to 350 degrees F. Combine ground gingersnaps and melted butter. Reserve 1/4 cup of the mixture. Press the remaining mixture into the bottom and partially up the sides of a 9-inch spring form pan. Bake 10 minutes. Set crust aside to cool (but leave the oven on).
2. Filling: Use electric beaters at medium speed to cream cheese for 4 minutes, occasionally scraping down the sides of the bowl with a rubber spatula. Gradually beat in sugar and flour and continue beating 3 minutes, scraping sides occasionally. Grate 1/2 of a whole nutmeg over surface of batter, add cloves and blend the spices into the mixture. Beat in eggs one at a time. Beat in egg nog, spiced rum and vanilla.
3. To bake: Gently pour filling into crust. Bake until cheesecake is lightly browned and instant thermometer inserted in center reads 160 degrees, 60 to 70 minutes. Turn off oven, open the door halfway and leave cheesecake inside until the oven has cooled off, 20-30 minutes. Transfer cheesecake to a cooling rack and run a thin-bladed knife around and inside its outer edges. (This will help prevent a crack from forming on the surface.) Cool cheesecake to room temperature. Sprinkle reserved gingersnaps over the cake. Chill cheesecake thoroughly before serving.
Copyright by Terese Allen
Leave a comment with your favorite recipe for the holiday season. I am always looking to try something new.
I am a sucker for old cookbooks. To me they are like treasure chests waiting to be opened. My Grandma Baregi, knows I have this love and will pick up cookbooks for me from residents in her senior community. These are the best, because only the best cookbooks stay with you that long (the rest you have re-gifted long ago).
This past week I pulled one of these gems off my bookshelf and flipped through the pages for inspiration. I spotted a recipe for baked pork chops that I must share with you. I also had a few leftover apples picked at my parents’ farm. My parents were generous enough to give me a huge bushel basket full.
Baked Pork Chops from The Cook’s Color Treasury
- 4 Pork Chops (I used Zweber Farms of course)
- 2 tbsp oil
- 1 lb tart apples
- 2 tbsp butter (I used Organic Valley Salted Butter)
- 1 tbsp chopped fresh rosemary (I used about 1 tsp dried rosemary from our garden)
- 1/2 broth (I used my homemade broth)
- Salt and pepper
- Preheat the over 400 degrees
- Season chops with salt and pepper. Heat oil in a flameproof casserole and brown the chops for two minutes on each side.
- Peel, core and slice apples. Arrange in casserole around the chops and dot with the butter.
- Sprinkle with rosemary, add broth and cover casserole. Bake in the oven for about 30 minutes, removing lid for last 10 minutes of cooking time.
This was a great recipe that didn’t take too much thought or pre-planning. I paired with brown rice and a glass of Organic Valley milk.
Enjoy other Hunk of Meat Monday recipes this week here:
It is squash time! This year both at Zweber Farms and my parents’ farm, we grew several types of squashes. The most interesting squash to me is the Spaghetti Squash. I love squash of all kinds and thought it intriguing that the flesh when baked looks like noodles. After, doing some quick searches for recipes on the internet, I formed a simple yet tasty recipe using the spaghetti squash and Zweber Farms ground pork.
- 1- 4lb spaghetti squash
- 1lb Zweber Farms ground pork (Italian style)
- 1 small onion chopped
- 4 tomatoes pureed or 1 jar spaghetti sauce
- 1/2 cup mushrooms chopped
- 1 sweet pepper chopped
- 1 cup shredded Organic Valley cheese
Preheat oven to 375. Cut squash in half and scoop out seeds and pulp. Bake rind side up for 25-35 minutes.
While squash is baking, chop onion, pepper and mushrooms. Brown pork sausage in skillet then add onion, pepper, mushrooms and 1/3 cup of tomato puree or spaghetti sauce. Simmer for 5 minutes
When squash is done, take it out of the oven (leave oven on) and let it cool for 5 minutes. Then scrape out flesh into a large mixing bowl. Add sausage mixture and 1/2 cup cheese.
Place into baking dish and top with additional cheese. Bake uncovered for 15-20 minutes.
Take out of oven and let rest for 10 minutes
Serve with crunchy garlic bread topped with Organic Valley butter and a tall glass of Organic Valley milk.
I hope you enjoy. Need some pork sausage? Call us today to order a half or quarter of a hog. Pork will be ready in October and November. We have a few spaces left, but they will not last long. Call: 952-461-3428 or visit the Zweber Farms website for details.
Yesterday, I cooked a Zweber Farm Chicken in the crockpot. Then today, I was looking for something interesting to do with the leftovers. I was growing tired of chicken noodle soup (Tim’s favorite). I stumbled upon a good recipe to use up leftover chicken.
The Chicken ‘n’ Biscuit recipe on Allrecipes was a winner. I did change it a bit and added a can of cream of celery and used 1/2 cup of milk when making the biscuits (the author forgot to put the milk amount).
Don’t have any Zweber Farm chickens in your freezer? Give us a call or visit our website (www.zweberfarms.com). We still have plenty left, but be warned, we usually sell out in late winter/early spring.