Old Windmill Dairy


Edition 12, November 23, 2008 Old Windmill Dairy CSA, Pumpkin Cheese Cake

The Old Windmill Dairy

 

Edition 12; November 23, 2008

 

In this weeks Gourmet CSA bag:

Ross’ Garden Vine Ripened Tomatoes

Simply Delicious Pumpkin Butter

Pasta Divina Fresh Organic Pasta

Potatoes

Fat Boy Coffee or New Mexico Tea Company Tea

2 Old Windmill Dairy Cheeses

Check out our New Flavors Pumpkin Cheese Cake, Holy Chipotle and Holiday Delight.

pumpkin_cheesecake2_lg

Pumpkin Cheese Cake
2 lbs Old Windmill Dairy ExtraOrdinaire
3 eggs
1  8-10oz can sweetened condensed milk or

1 4oz jar cajeta mixed with ½ cup of cream

3 tablespoons flour

1 tsp vanilla

1 16 oz can pumpkin

1 tsp pumpkin spice
1 cup sugar
1 1/4 cups milk

¼ cup of butter

Preheat oven to 350 degrees F.

Mix sugar, butter, spices, vanilla and cheese together thoroughly using electric mixer. Then add eggs and blend. Than condensed sweetened milk or cajeta and cream. If you are using cajeta and cream, first warm the cajeta up by setting jar in warm water bath. Once the cajeta is pourable mix the cream into the cajeta than add to the cream cheese mix. Add the remaining ingredients and blend.

 

Cheese Cake Crust

 

¼ cup of butter

3 cups of crushed graham cracker or approximately 30 ginger snap cookies

¼ cup pecans.

¼ Sugar

 

Melt butter in a skillet. Then warm up pecans in skillet. Add graham crackers in skillet to slightly toast. Remove mixture from pan and press into 9 inch spring form pan.

 

Pour cream cheese cake mix into pan. Bake for 350 for approximately 1 hour. At approximately ½ check cake to see if the top is turning brown and the sides are pulling away. If the cake is doing this, shake the cake slightly to see if the center is thickening up. If the cake is thick the top is brown and the side are pulling away the cake is done. I find this cheese cake is better if it is made at least 1 day ahead of time.

 

To improve appearance use apricot jelly to glaze the top and sprinkle toasted sliced almond. The cake will look amazing.

 

Food for Thought

“Thanksgiving Day comes, by statute, once a year; to the honest man it comes as frequently as the heart of gratitude will allow.”
Edward Sandford Martin

 

He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart.

J.A. Shedd

 

He who thanks but with the lips
Thanks but in part;
The full, the true Thanksgiving
Comes from the heart.

J.A. Shedd

 

 

Farm Happenings

As winter becomes more evident, milk production slows down. Half the does are now on maternity leave. They are expected to deliver around February 15, 2009. We are continuing to make cheese from the remaining milking herd. Because the volume of milk is dropping we are only making Chevre, Gouda, Cheddar and Feta.

 

Mozzarella will be available next year. We will probably have a few wheels of Manzano Blue Moon and Prarie Cloud Reserve left for this year.

 

Please come visit us at the Santa Fe Farmers Market December 20 through the 21st this year. Sunda, Monday and Tuesday we will be there from 11am till 6pm. We will have cheese, goat milk lotions and soaps beautifully packaged for Gift giving.

 

Respectfully and wishing a Happy Thanksgiving,

Dairyman Ed

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