Southwest Mac and Cheese: add some bits of pimento, peas, and some strips of chicken. Photo courtesy of DairyMAX.com.
Two Favorite “Comfort Foods” Made Even More Delicious With Goat Butter
We’ve already raved about Meyenberg Goat Milk Butter and everything you can spread it on. You can also cook with it. There are many recipes on the company website, Meyenberg.com. Here are three of our favorites:
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Southwest Mac ‘N Cheese
If you love macaroni and cheese as much as we do and love to try new ways to make this classic exciting, try it with goat butter and milk.
- 2 cups elbow macaroni*, cooked and drained
- 3 tablespoons Meyenberg Goat Milk Butter
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 teaspoon red chili pepper flakes
- 1 tablespoon finely minced onion
- 2 cups shredded cheddar cheese (we use
Meyenberg goat cheddar, Cornish Country
goat cheddar or Cypress Grove goat
- 3 cups Meyenberg Goat Milk
- Strips of broiled chicken (optional)
- Garnish with minced green onion or green
bell pepper; diced pimento, red pepper
or tomato; and your favorite fresh herbs
*Or other favorite shape. Elbows are a good size for small children, but you can use any small tube or other shape with grooves to catch the cheese sauce. We like rotini, penne, corkscrews, small shells, and orecchiette, “little ears.”
Cypress Grove Goat Cheddar
Cornish Country Goat Cheddar
- Preheat oven to 350°F. In a buttered 2-1/2 to 3-quart casserole dish, alternate layers of cooked macaroni with cheese, ending with a layer of cheese on top.
- Mix the butter, pepper flakes and onion together. Pour the mixture over the macaroni. Slowly pour the milk into the casserole dish at one corner.
- Bake uncovered for 50 minutes or until golden brown on top.
- Top with chicken strips and garnish.
Photo courtesy of DairyMax.com.
- Instead of Southwest Mac and Cheese, you can go Cajun-style by substituting andouille sausage for the chicken.
- Or, add peas, cubed ham, sliced olives...whatever appeals to you. You can even toss in diced apples—after all, apples and cheddar are a “natural.”
- There’s no better garnish than a sprinkling of your favorite fresh herbs: basil, chives, rosemary, oregano. We grow them on our windowsill so there’s always something at hand.
If you like chocolate fudge, wait until you try it with goat butter and goat evaporated milk. It’s extra-creamy.
- 2 ounces unsweetened chocolate*
- 3/4 cup Meyenberg Evaporated Milk (undiluted)
- 2 cups sugar
- 1 teaspoon light corn syrup
- 2 tablespoons Meyenberg Goat Milk Butter
- 1 teaspoon real vanilla extract
- Optional mix-ins: 1/2 cup coarsely chopped nuts, raisins, dried cherries or cranberries
*The better the chocolate, the better the fudge. Instead of supermarket baking chocolate, we use 99% or 100% cacao chocolate from Plantations Arriba, Valrhona, or Scharffen Berger.
- Grease an 8-inch-square pan with butter.
- Slowly melt the chocolate in hot but not boiling milk over a double boiler, stirring frequently.
- Add the sugar and corn syrup. Cook slowly, stirring until the sugar dissolves.
- Cook gently to a soft ball stage (234° on a candy thermometer).
- Remove from the heat and add butter. Cool at room temperature until lukewarm (110°F) without stirring.
- Add the vanilla and the optional mix-ins.
- Beat vigorously until the fudge becomes very thick and loses its gloss. Quickly spread in the greased pan.
- Let set. When cool, cut into squares. Makes about 2 dozen pieces.
Don’t feel like cooking? You can always send for some delicious [cow’s milk] fudge from Bissinger’s (at right).
Peanut Butter Fudge
- 1 cup firmly packed golden brown
- 1 cup granulated sugar
- 3/4 cup Meyenberg Evaporated
Goat Milk (undiluted)
- 1 tablespoon light corn syrup
- Dash salt
- 1/2 cup creamy peanut butter
- 1 tablespoon Meyenberg Goat Milk Butter
- 1/2 teaspoon real vanilla extract
- Grease an 8-inch square pan with butter.
- Combine the sugars, evaporated goat milk, corn syrup, and salt. Mix well. Place in a sauce pan over medium heat and bring to a boil.
- Place a candy thermometer into the mixture and cook, stirring occasionally, to 236°F (soft ball stage). Remove from the heat and add the peanut butter and butter.
- Cool to lukewarm (115°F) without stirring. Add the vanilla and beat the mixture until it thickens and begins to lose its gloss. Pour into the greased pan.
- Cool and cut into squares. Makes about 49 pieces (about 1-1/4 lbs.).
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