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  • Recipe of the Month

Gluten Free Pear Pumpkin Cake

10/11/2017

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Ingredients:

  • 450g pumpkin flesh
  • 150-180ml milk
  • 270g rice flour 
  • 225g soft Meadow Butter
  • 220g sugar 
  • 4-5 eggs (depends on the size)
  • 2.5 tsp organic baking powder
  • 2-3 tsp cinnamon
  • 1 pinch ground nutmeg
  • 1 pinch ground ginger
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 6 pears, firm and not ripe
  • a bit powdered sugar
  • springform pan 11-12 inches
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Method

Pre-heat oven to 360 degrees F. Mix milk and pumpkin flesh to make puree. Prepare dough by beating the soft butter together with the cane sugar, vanilla and salt for 5 minutes, then beat in the eggs one by one – each for 20-30 seconds. Beat in the pumpkin puree. Blend the rice flour, baking powder, cinnamon, ginger and nutmeg and stir into the batter by hand using a whisk or the dough hook of your hand mixer. Fill the batter into the springform pan, place the pears (wash and pat dry them before) into the batter and bake for 60-65 minutes (cover the cake for the last 20 minutes with foil – and make the toothpick test in the end to check, if the cake is done). Let the  cake cool down on a cooling rack for 1 hour before serving. Dust with powdered sugar.

adapted from ourfoodstories.com
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Baked Falafels with Tzatziki

9/15/2017

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Tzatziki: 
  • ​1 cup of crème fraîche
  • Pinch of salt
  • 1 tsp finely chopped garlic
  • 1 tsp olive oil
  • ½ of one large cucumber

​Falafel:
  •  2 tins chickpeas
  • ½ red onion, chopped
  • 2 tsp garlic
  • 1 tsp cumin
  • 2-3 small dried chillies
  • 2 tbs chopped fresh coriander
  • 2 tbs olive oil
  • 3 tbs flour​​
For the FALAFEL:
 
Preheat oven to 180 degrees and grease two mini-muffin trays.  Mix all ingredients except the flour, and either blitz in a food processor or mash by hand.Mix in the flour, adding extra if it’s too sticky. Roll the mixture into ping pong sized balls between your palms. There’s definitely a knack to this, so don’t worry if you start with a few weirdly-shaped ones. Put them into your muffin tins: if you have too many leftover, it’s fine to cook some on a baking tray Bake for about 40 mins, turning half-way through. 

For the TZATZIKI: 

Finely chop the cucumber: if you have time, it’s best to gather it in a clean tea-towel and squeeze out some liquid for a few minutes. Mix all the ingredients and keep it cool.
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Mustard-Braised Rabbit/Chicken with leeks, peas, and radishes

7/7/2017

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Ingredients:
  • 1 tablespoon vegetable oil
  • 1 teaspoon chopped fresh thyme
  • 3 tablespoons Dijon mustard
  • 1 3-pound rabbit or chicken, cut into pieces.  
  • Kosher salt and coarsely ground black pepper
  • 3 tablespoons unsalted butter
  • 6-8 scallions thinly sliced and washed
  • 2 cloves garlic, chopped
  • ¼ cup + 2 teaspoons champagne vinegar
  • 1½ cups chicken stock
  • 1 tablespoon chopped tarragon
  • ½ cup creme fraîche
  • 1 cup fresh or frozen peas, blanched
  • 5 ounces radishes, cut into quarters + leaves, rinsed
  • 1 tablespoon honey

Instructions:
Combine vegetable oil, thyme, and Dijon mustard in a large bowl  and mix together.  Season the meat with salt and pepper and toss in the marinade, cover and refrigerate 4 hours or overnight. Remove the meat from the marinade. Reserve the marinade. Heat 1 tablespoon butter in large, deep-sided sauté pan over medium heat. Add the scallions and garlic. Season with salt and pepper and cook until tender, about 5 minutes. Remove from the pan. Add a tablespoon of butter, and brown the meat pieces on both sides, about 2 minutes per side. Deglaze the pan with the champagne vinegar. Add the chicken stock and the residual marinade in the bowl.  Cover with a piece of parchment paper and then a lid. Cook over the lowest heat , about 20 minutes. Flip the meat over.  Cover with parchment and lid and continue cooking 10 minutes.  Add the scallions.  Then cook until the meat is done, about 20 minutes.  Remove the meat from the pan and cover to keep warm. Reduce the sauce until it coats the back of a spoon. Stir in half the tarragon and creme fraîche. If the sauce seems too watery, put the pan back on the heat and reduce it until it is thick.  While the sauce is reducing, heat the remaining tablespoon of butter in a small sauté pan over medium heat.  Add the radishes and brown all over.  Season with salt and pepper.  Add the radish leaves, toss and then add the peas, honey, the remaining teaspoons of vinegar and remaining tarragon and toss to coat.
Recipe adapted from hegarumfactory.net
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Rosemary Shortbread

6/2/2017

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INGREDIENTS
  • 2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 sticks (3/4 cup) unsalted Meadow butter, softened
  • 2 tablespoons mild honey
  • 1/2 cup confectioners sugar
  • 1 tablespoon granulated sugar
  • Garnish: small rosemary sprigs
  • Special equipment: parchment paper

Preheat oven to 300°F. Whisk together flour, salt, baking powder, and rosemary in a bowl. Mix together butter, honey, and confectioners sugar in a large bowl with an electric mixer at low speed. Add flour mixture and mix until dough resembles coarse meal with some small, pea-sized butter lumps. Gather dough into a ball. Knead dough on a lightly floured surface until it just comes together, about 8 times. Halve dough and form each into a 5-inch disk. Roll out 1 disk between 2 sheets of parchment paper into a 9-inch round. Remove top sheet of parchment and transfer dough on bottom sheet of parchment to a baking sheet. Score dough into 8 wedges by pricking dotted lines with a fork. mark edges decoratively. Arrange rosemary sprigs decoratively on top of dough. Sprinkle dough with 1/2 tablespoon granulated sugar. Bake shortbread in middle of oven until golden brown, 20-25 minutes. Slide shortbread on parchment to a rack and cool 5 minutes. Transfer with a metal spatula to a cutting board and cut along score marks with a large heavy knife. Make another shortbread with remaining dough. 

From Epicurious.com
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Strawberry-Rhubarb Creamsicles

5/26/2017

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Ingredients
  • 2 1/2 cups rhubarb, coarsely chopped
  • 2 cups strawberries (fresh or frozen, no need to chop)
  • 1/2 cup crème fraîche
  • 3 tsp pure maple syrup
  • 1/2 tsp vanilla extract

Place rhubarb, strawberries, and 3 tbsp of water in small sauce pan, bring heat up to medium high. Use potato masher to squish strawberries. Keep the mixture at low simmer until the rhubarb is softened - shouldn't be more than 5 minutes. Pour cooked mixture into blender and puree - if it's too tart, add 2 tbsp of raw honey. Transfer puree to freezer, chill for a half hour. Once mixture is cooled, whip crème fraîche, maple syrup, and vanilla extract for 2 minutes to make whipped cream. Fold the whipped cream gently into the strawberry rhubarb mixture, and pour into popsicle molds to freeze.

From Raisinggenerationnourished.com 


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The Kriemhild Kupboard - Expanding Your Culinary Culture Since 2016

5/22/2017

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Stocking our farm store, the Kriemhild Kupboard, was an evolutionary process. There are so many great retail establishments in the surrounding area that carry equally-great local products (including our own), and we also set the goal of supporting our local farmers and food artisans. Although we wanted your shopping experience at the Kupboard to be familiar, we did not want it to feel redundant.

With that vision, we set out with the intent to build on what we make at Kriemhild and see where that road would take us. So, naturally, we started with your favorite - Meadow Butter.
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Made with Kriemhild Butter

Butter may be our end-product, but for some of our wholesale customers, it’s just the beginning of their culinary creations.

We often get asked by our customers if we make flavored butter, which is a fair question. Although Kriemhild doesn’t, we know someone who does - and does so with our butter to boot. D’Arcy Butters is a food business just a skip and hop over in Hudson, NY who mixes our Meadow Butter with locally sourced herbs and spices to make unique flavored butters.

And flavored butter is not the only food where our butter acts as the main ingredient. Black and Bolyard, food crafters in Brooklyn, NY cook and caramelize our Meadow Butter, and then they infuse, season, and whip the final product to create a butter with intense, deep flavors that can be used in place of plain butter in almost any dish.

We admire these fellow food crafters for their creativity and commitment to wholesome, flavorful and nutrient dense food. Carrying their products in the Kriemhild Kupboard felt like a natural extension of our company values, with the additional positive of introducing our customers to different flavors and methods of applying butter to their meals.
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Better with Butter

When you step into the Kupboard, it may appear at first glance that the selection of food we carry is incidental. Yet, if you look closely enough, you’ll find that the food collection is carefully curated to complement our Meadow Butter. For instance, Mosher Farm’s popcorn -- better with butter; Johnston’s Honey Bee Farm Honey -- make your own flavored butter; Eggs -- because if you’re still cooking your eggs in some sort of oil then you’re being severely deprived; even Fojo Coffee, which may seem a like an odd one out, but add a dab of unsalted butter and you just turned your cup of joe into an energy drink!
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Keep it Crème Fraîche

Don’t worry, we didn’t forgot about your favorite crème fraîche. Many of the non-dairy foods we sell pair perfectly with our cultured cream. With some Mizrahi Manor Granola and Maple Syrup, crème fraîche can act as a perfect base for a parfait. We carry a wide variety of spice and cheesecake mixes from Halladay’s Harvest Barn for those who want to dip (pun definitely intended) their toes into the world of crème fraîche, or those seasoned crème consumers who want to whip up a quick dish. Grab a bag of Fruit of the Fungi dried Mushrooms and Flour City Pasta and you have yourself a fantastic creamy pasta entree.

Dairy Good

There is an obvious theme that strikes most people when they visit the Kupboard: we stock many forms of dairy. Since we’re only able to produce Meadow Butter and Creme Fraiche at this time, we feel having the Kriemhild's Kupboard is a good opportunity to feature other regional dairy processors whose work complements our own, and perhaps share some attention with a few of the lesser-known producers or there.

For instance, Jones Family Farms Gelato is a dessert gaining traction in the area, and we can certainly understand why. They offer a great selection of unique flavors and even more interesting, they make their Gelato from the milk of multiple animals. You can choose whether to have flavors made in traditional cow milk gelato, or branch out into goat or sheep milk. There’s even Sorbetto for those who may enjoy a dairy-free treat.

You may have seen that we carry Grassy Cow cheese curds and East Hill Farms cheese because, first of all, they’re really good tasting cheeses, and secondly, we identify with them as a fellow small, grass-based dairy producers.

If you've stopped by a farmers market lately, you may learn that we connected with Trimona Organic Yogurt through our wonderful co-packer, Sunrise Family Farms. This bulgarian yogurt is made with the milk from several farms across Chenango County. We loved the its taste, its imaginative flavors, and its cultural roots. We felt it would be similar to a yogurt we would have liked to make. For those attending the Hamilton Farmer’s Market, Cazenovia Farmer’s Market, and the Pleasantville Farmer’s Market, we will be carrying Trimona Yogurt for sale alongside our own Meadow Butter and crème fraîche.
We’re hoping you’ll find that, with its selection of responsibly-made and regionally-sourced food, the Kupboard will be a place of culinary introduction or inspiration for those who drop in. If you stop to shop, you’ll definitely find something a little different than you would at a larger grocer, and a bit more unique than every other farm store. We searched far and wide to make sure that would be the case.
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Dutch Baby Breakfast Pancake - Crème Fraîche for Breakfast - Day 30 of 30 #CremeFast

3/15/2017

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Dutch Baby Pancake | adapted from dashandbella.blogspot.com

Ingredients:
  • 4 eggs
  • 1 cup whole milk
  • 1/4 cup crème fraîche
  • 3/4 cup all-purpose flour
  • pinch salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons salted butter
  • powdered sugar
  • lemon
  • maple syrup

Directions:
  • Put an 8 or 9 inch cast iron pan (or ovenproof dish) into the oven. Preheat oven to 425°F. You want your pan to be very hot.
  • In a food processor or a blender, blend the out of the eggs, milk, crème fraîche, flour, salt, and vanilla very well (30 seconds or so). If you mix it by hand, add the flour in a few batches and mix really well.
  • Add butter to the hot pan in the oven.  The butter will brown very fast. When just melted, remove pan from the oven, quickly pour in the batter, and put the pan back in the oven. Resist the urge to open the oven. After a few minutes the pancake will start to climb up the sides of the pan and puff up in the middle. It's done when the edges start to turn brown and the batter is just set in the middle.
  • Serve with powdered sugar, berries, maple syrup, and crème fraîche.
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Savory Sausage Gravy over Buttermilk Biscuits - Crème Fraîche for Breakfast - Day 29 of 30 #CremeFast

3/14/2017

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Sawmill Sausage Gravy Over Buttermilk Biscuits |
Adapted from Ina Garten's Chicken Stew with Biscuits @ www.foodnetwork.com

Ingredients:

For the Gravy:
  • 2 sausage links, minced
  • 1/2 small onion, minced
  • 2 teaspoons dried thyme
  • 3 tablespoons meadow butter (2 TB held in reserve)
  • 1/4 cup flour
  • 1 cup milk
  • 3 tablespoons creme fraîche

For the Buttermilk Biscuits:
  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 stick(4 ounces) of cold meadow butter
  • 3/4 milk
  • 2 teaspoons lemon juice
  • 1 egg, lightly beaten for egg wash

Instructions:

Biscuits:
  • Preheat oven to 375 degrees F. Line a sheet pan with parchment paper. Combine milk and lemon juice, to make the buttermilk, and set aside. Mix flour, soda, salt, and sugar into a medium sized mixing bowl.
  • Break the meadow butter up in the flour, working with your fingers, until the butter is in pea-sized pieces.
  • Mix in the buttermilk with a wooden spoon until combined. If too wet to work with dust in more flour.
  • Transfer to a well floured surface to roll out the dough. Roll into a roughly 8"x11" rectangle. Then, fold the left 1/3 of the dough towards the center, followed by the right 1/3 towards the center. This is just like folding a letter to stuff into an envelope.
  • Roll the dough back out to 8"x11", repeat folding process, and do this 4 or 5 times to develop a lot of flaky layers in your biscuits. Return the dough to the fridge to rest for 5 minutes to allow the gluten to relax, otherwise, as you attempt to roll the dough out to cut the biscuits, it will keep pulling back to a smaller size.
  • Roll out the final dough to about 1/4" thick. Egg wash, into desired shapes, and place on the sheet pan.
  • ​Bake for 15-20 minutes or until golden brown.

Gravy:
  • Heat 1 tablespoon of butter in a pan on medium heat. Add onion, sausage, and thyme. Sauté until the sausage is lightly browned, about 4 minutes.
  • Add the 2 tablespoons of reserve butter. Once melted, stir in the flour to make a roux. Cook, stirring frequently, for 2 minutes.
  • Add the milk and creme fraîche and stir until the roux is incorporated with the dairy products. Stir in more milk if you want a thinner consistency for the gravy.
  • Add salt and pepper to taste. Serve with additional sausage links. 

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"Golden Milk" aka Easy Creamy Tumeric Smoothie- Crème Fraîche for Breakfast - Day 28 of 30 #CremeFast

3/13/2017

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Golden Milk: The Easy Creamy Turmeric Smoothie

Makes: 1 smoothie

Ingredients:
  • 1 banana
  • 1 cup cubed mango
  • ¾ cup crème fraîche
  • ½ - 1 teaspoon turmeric
  • 3-4 ice cubes

Instructions:
  • Add all ingredients into the blender and pulse until smooth.
  • Drink liquid gold ;-)
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Sublime Scrambled Eggs - Crème Fraîche for Breakfast - Day 27 of 30 #CremeFast

3/12/2017

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Sublime Scrambled Eggs

Ingredients:
  • ​6 large eggs 
  • 3 tablespoons butter, diced (ice-cold) 
  • 2 tablespoons creme fraiche 
  • freshly ground sea salt and pepper (you can use regular salt if you need to) 
  • 3 chives, snipped (substitute with green onion if necessary) 
  • 3 slices , rustic bread to serve (such aspain Polaà ne)

Directions
  • Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites. 
  • As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble – they should still be soft and quite lumpy. Don’t let them get too hot – keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove). 
  • Meanwhile, toast the bread. He used sourdough bread. 
  • Add the crème fraîche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
  • I added ground mustard and green peppers for taste.


Alternative Prep: Place eggs in wrap; added green peppers, shredded cheese and topped with Creme Fraiche. 
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