Recipes from

Whey-Good Sage Sausage, Egg & Belford Muffins with Coconut Flour

(Makes 12 muffins)

• 6 Golden Yolk eggs                           
• 2 TBS sausage drippings
• 1/2 tsp sea salt
• 6 TBS coconut flour
• 1/2 tsp baking powder
• 1 lb. of Whey-Good Sage Sausage
• 1/2 cup (4 oz) Mature Belford
• Butter or lard (if you are greasing your muffin tin)

 Instructions

1. Preheat oven to 400 degrees.
2. Cook sausage in a skillet until fully cooked. Drain drippings and set aside.
3. Blend eggs, sausage drippings and salt in a mixing bowl.
4. Add coconut flour and baking powder — mix until there are no lumps.
5. Throw the sausage and cheese into the food processor and pulse until crumbled. Stir into batter.
6. Either grease your muffin tin with butter or lard or use the paper inserts.
7. Pour batter into muffin tin and bake for 15 minutes. 

Cinnamon-Rhubarb Muffins

Yields 12 muffins

For the muffins: 

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2-1/2 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. baking soda
• 1/2 tsp. kosher salt
• 1 cup sour cream
• 4 oz. (8 Tbs.) unsalted butter melted and cooled slightly
• 2 large eggs
• 1 tsp. pure vanilla extract
• 1-1/2 cups 1/4-inch-diced rhubarb

 For the topping: 

• 3 Tbs. granulated sugar
• 1/2 tsp. ground cinnamon

Instructions:

1. Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.
2. In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.
3. In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not over mix. Gently stir in the diced rhubarb. The batter will be really thick.
4. Divide the batter among the muffin cups, using the back of a spoon or a small spatula to settle the batter into the cups. The batter should mound a bit higher than the tops of the cups.
5. In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.
6. Bake the muffins until they’re golden brown, spring back most of the way when gently pressed, and a pick inserted in the center comes out clean, 18 to 22 minutes. 
7. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan—if necessary, loosen them with the tip of a paring knife—and let them cool somewhat. Serve warm.

(via Fine Cooking Magazine)

Spaghetti Squash with Sausage Filling

Serves 4

• 1 3 3/4- to 4-pound spaghetti squash, halved lengthwise, seeded
• 1 pound Whey-Good Pork Mild or Spicy Italian sausage
• 1 cup chopped green or thinly sliced roasted bell peppers 
• 1 cup chopped onion
• 2 garlic cloves, minced
• 1 1/2 cups marinara sauce (homemade for best results)
• 1/2 cup grated Andalo cheese

Instructions

1. Preheat oven to 375 degrees.  Brush olive oil on flesh side of squash and place face down on oiled jellyroll pan.  Bake for 45-60 minutes. Cool.
2. Meanwhile, sauté sausage, bell pepper, onion and garlic in heavy large skillet over medium-high heat until sausage browns and vegetables are tender, breaking up sausage with back of spoon, about 12 minutes. Mix in marinara sauce.
3. Using fork, pull out squash strands from shells and place in bowl, leaving shells intact. Season squash to taste with salt and pepper. Spoon squash back into squash shells. (Can be prepared 1 day ahead. Cover; refrigerate.)  If your shells break, spoon squash into a casserole dish.  Either way, pour sausage mixture over squash and sprinkle each with ¼ cup of shredded Andalo cheese.
4. Preheat oven to 400°F. Arrange filled squash halves on baking sheet. Bake uncovered until heated through, about 20 minutes (30 minutes if previously chilled). Cut each squash half in two and serve.

(via adapted from Bon Appetit September 1998 issue)

Winter Squash Soup with Fried Sage Leaves

Serves 4 to 6

• 2 ½ to 3 lbs. winter squash                                                      
• ¼ cup olive oil, plus extra for squash                            
• 6 garlic cloves, unpeeled                                              
• 12 whole sage leaves, plus 2 Tbls. chopped                 
• 2 onions chopped
• Chopped leaves from 4 thyme sprigs or ¼ teaspoon dried
• ¼ cup chopped parsley
• Salt and freshly milled pepper
• 2 quarts water or stock
• ½ cup Young Belford cheese, diced

 Instructions

1. Preheat the oven to 375°F.  Halve the squash and scoop out the seeds. Brush the surfaces with oil, stuff the cavities with the garlic and place them cut sides down on a baking sheet.  Bake until tender when pressed with a finger, about 30 minutes.
2. Meanwhile, in a small skillet, heat the ¼ cup oil until nearly smoking, then drop in the whole sage leaves and fry until speckled and dark, about 1 minute.  Set the leaves aside on a paper towel and transfer the oil to a wide soup pot.  Add the onions, chopped sage, thyme, and parsley and cook over medium heat until the onions have begun to brown around the edges, 12 to 15 minutes.  Scoop the squash flesh into the pot along with any juices that have accumulated in the pan.  Peel the garlic and add it to the pot along with 1 ½ teaspoons salt and the water (or broth) and bring to a boil.  Lower the heat and simmer, partially covered, for 25 minutes.  If the soup becomes too thick, simply add more water to thin it out.  Taste for salt.
3.  Depending on the type of squash you’ve used, the soup will be smooth or rough.  Puree or pass it through a food mill if you want a more refined soup.  Ladle into bowls and distribute cheese over the top.  Garnish each bowl with the fried sage leaves, add pepper and serve.

Classic Pot Roast with Garlic-Thyme Gravy

Serves from 6 to 8

• 1  3-4 lb. James Ranch chuck roast                  
• 3  tablespoons vegetable oil or beef fat
• ¼  cup all purpose flour
• 2  Tbsp. tomato paste
• ½  cup dry white wine
• 2  cups of low-sodium beef broth (preferably homemade)
• 1  Tbsp. Worcestershire sauce
• 2  cups sliced onions
• 6  garlic cloves chopped          
• 6  medium carrots, peeled and cut into 2 to 3 inch pieces
• 3  large celery ribs, cut into 2 to 3 inch pieces
• 3-4  sprigs of fresh thyme                                
• 2  bay leaves                                                   

1. Heat oil in a sauté pan over medium-high heat.  Brown roast on all sides, 10 minutes total.  Transfer roast to a 4 to 6 qt. slow cooker.
2. Stir flour into pan; cook 1 minute.  Add tomato paste and cook 1 minute more.
3. Deglaze sauté pan with wine, cooking until liquid evaporates.  Stir in broth and Worcestershire; bring mixture to a simmer, scraping up any browned bits.
4. Transfer broth mixture to the slow cooker; add onions, carrots, celery garlic, thyme, and bay leaves.  Cover and cook until meat is fork-tender on high-heat setting for 4 hours or on low-heat setting for 7 hours. 
5. Discard thyme sprigs and bay leaves before serving.

(via adjusted from Cuisine at Home magazine)

Breakfast Strata with Sausage, Belford and Asparagus

This recipe doubles easily; use a 9 by 13-inch baking dish greased with only 1 1/2 tablespoons butter and increase the baking time as directed in step 4.

Serves 6

• 8 slices French bread (1/2 “ thick) 
• 5 tablespoons unsalted butter, softened
• 5 medium shallots, minced (1/2 cup)
• 1 lb Garden’s fresh asparagus
• 8 oz Whey Good Pork bulk sage sausage
•  ½  cup medium-dry white wine              
• 6 oz Mature Belford cheese, grated (1½ cups)
•  6 large James Ranch eggs
• 1 cup half-and half 

Instructions

1. Adjust oven rack to middle position and heat oven to 225 degrees. Arrange bread in single layer on large baking sheet and bake until dry and crisp, about 40 minutes, turning slices over halfway through drying time. (Alternatively, leave slices out overnight to dry.) When cooled, butter slices on one side with 2 tablespoons butter; set aside.
2. Fry sausage in medium nonstick skillet over medium heat, breaking sausage apart with wooden spoon, until sausage has lost raw color and begins to brown, about 4 minutes; add shallots and cook, stirring frequently, until softened and translucent, about 1 minute longer. Add asparagus to skillet, and cook until asparagus is slightly brown about 6 minutes; transfer mixture to medium bowl and season to taste with salt and pepper.  Add wine to skillet, increase heat to medium-high, and simmer until reduced to 1/4 cup, 2 to 3 minutes; set aside.
3. Butter 8-inch square baking dish with remaining 1 tablespoon butter; arrange half the buttered bread slices, buttered-side up, in single layer in dish. Sprinkle half of mixture, then 1/2 cup grated cheese evenly over bread slices. Arrange remaining bread slices in single layer over cheese; sprinkle remaining mixture and another 1/2 cup cheese evenly over bread. Whisk eggs in medium bowl until combined; whisk in reduced wine, half-and-half, 1 teaspoon salt, and pepper to taste. Pour egg mixture evenly over bread layers; cover surface flush with plastic wrap, weigh down (see note, above), and refrigerate at least 1 hour or up to overnight.
4. Remove dish from refrigerator and let stand at room temperature 20 minutes. Meanwhile, adjust oven rack to middle position and heat oven to 325 degrees. Uncover strata and sprinkle remaining 1/2 cup cheese evenly over surface; bake until both edges and center are puffed and edges have pulled away slightly from sides of dish, 50 to 55 minutes (or about 60 minutes for doubled recipe). Cool on wire rack 5 minutes; serve.

(Adapted via Cooks Illustrated November 1, 2001)

Hearty Beef Stew

This recipe makes a lot so you can freeze the rest and have on a rainy/snowy day when you don’t want to cook.

Serves 6-8

• 5  pounds James Ranch stew meat
• 2  tablespoons vegetable oil
• 2  medium onions , chopped medium
• 3  medium garlic cloves , pressed through a garlic press
• 1 ½  cups dry red wine
• 3  cups low-sodium chicken broth
• 3  cups low-sodium beef broth
• 1  teaspoon dried thyme
• 2  bay leaves
• 2  lbs. Russet potatoes, cut into 1 ½  inch chunks
• 5  medium carrots, cut into 1-inch chunks
• ½ to ¾  cup all purpose flour
• 1  cup frozen peas, thawed
• 2  tablespoons minced fresh parsley

Instructions

1. Dry the beef thoroughly with paper towels, then season generously with salt and pepper. Heat 2 teaspoons of the oil in a Dutch oven over medium-high heat until just smoking. Braise meat in two batches until pieces are browned on all sides using more oil as needed. Transfer to a bowl.
2. Return the Dutch oven to medium heat and add more 2 teaspoons of oil until shimmering. Add the onions and ¼ teaspoon salt; cook, stirring occasionally, until the onions are softened and lightly browned, about 5 minutes. Reduce the heat to medium and add the garlic and cook until fragrant, about 30 seconds. Stir in flour; cook until lightly colored, 1 to 2 minutes.  Add the red wine; scraping the browned bits off the skillet bottom. Stir the broths, thyme, and bay leaves and bring to a simmer.  Add meat; return to a simmer.  Cover and place in oven; simmer for about 1 hour.
3. Remove Dutch oven from oven, add potatoes and carrots, cover and return to oven.  Simmer until meat is just tender about 1 hour.  Remove stew from oven. (Can be cooled, covered and refrigerated up to 3 days.)
4. Stir in the peas and parsley and allow to stand 5 minutes. 
5. Adjust seasonings, and serve.

Tomato Soup Concentrate

When winter arrives, we crave the fresh flavors of summer.  This recipe allows you to have summer tomato flavor in the winter.  The Gardens at James Ranch have wonderful Roma tomatoes that work great for this recipe.

Makes 2 quarts

• 1 large onion
• 3 carrots
• ¼ lb. butter (1 stick)
• ¼ cup flour
• 9 cups tomatoes, chopped
• 1 tablespoon salt
• ¼ teaspoon pepper
• 1 bay leaf
• 6-8 leaves of basil (2 tablespoon dried)
• 2 stalks parsley

Instructions

1. Sauté onions and carrots in butter until tender.  Blend in flour.  Add additional ingredients and simmer, stirring occasionally for 20-30 minutes.  
2. Put through food mill or blender.  Cool, then pour into freezer jars or plastic bags and freeze.  Can be served hot or cold.

To each quart of thawed concentrate add:

• For hot soup:   1 cup cream plus 1 cup of milk with the options of adding 1 cup cooked rice or pasta with dash of Tabasco )
• For cold soup: 1 cup cream plus 1 cup yogurt or sour cream with the option of adding 1 cup of cucumber or avocado

(via Mount Holyoke College Cookbook)

Carrot Soufflé

This soufflé isn’t nearly as touchy as a traditional soufflé. In fact it’s hard to mess up. It barely puffs up, which means it doesn’t deflate that much either. You might want to experiment a bit with the seasonings, such as some ground or fresh minced ginger, some thyme, a little orange zest, or a pinch of coriander.

Serves 8

• 2 lbs carrots, peeled, sliced into 1/2-inch rounds                   
• Salt for salting cooking water
• 1 cup whole milk                                                       
• 1 cup Saltine cracker crumbs
• 3/4 cup grated sharp cheddar cheese                         
• 1/3 cup minced onion
• 1 Tbsp room temperature unsalted butter                             
• 1 teaspoon Kosher salt
• 1/8 teaspoon cayenne                                               
• 1/4 teaspoon black pepper
• 3 large eggs

Five-Minute Beets

If you don’t mind the shocking color, you can stir in a tablespoon of yogurt or sour cream, always a good-tasting addition to beets.  Variation:  Cook the beets in fresh orange juice instead of water.  

• 4 beets, about 1 pound
• 1 tablespoon butter
• Salt and freshly milled pepper
• Lemon juice or vinegar to taste
• 2 tablespoons chopped parsley, tarragon, dill or other herb

 Instructions

1. Grate beets into coarse shreds.  Melt the butter in a skillet, add the beets, and toss them with ½ teaspoon salt and pepper to taste. 
2. Add ¼ cup water, then cover the pan and cook over medium heat until the beets are tender.  Remove the lid and raise the heat to boil off any excess water.  Taste for salt season with a little lemon juice or vinegar – balsamic or red wine is good – and toss with the herb.  

Corn-Tomato Relish

This is a great relish to serve over quesadillas using our Young Belford cheese.  

• Kernels from 2 ears corn, about 1 ½ cups
• 1 Roma tomato, seeded and diced
• ¼ small red or white onion, finely diced
• 1 or 2 Serrano chiles to taste, finely chopped
• Juice of 1 lime
• Salt
• 1 tablespoon chopped cilantro

 Instructions

     Blanch the corn for about 3o seconds – drain.  Toss the corn with the tomato, onion, and chile.  Add lime juice to taste, season with salt and stir in the cilantro.  Cover and refrigerate for 30 minutes or until ready to use (use the same day you make it). 

Tomatoes Glazed with Balsamic Vinegar

Serves 4 as a side dish   

• 1 ½ pounds ripe but firm tomatoes
• 2 tablespoons butter
• 3 tablespoons balsamic vinegar
• 1 plump shallot, finely diced
• Salt and fresh pepper

Tomatoes Provencal

• 4 medium or 8 small, firm, ripe tomatoes
• 3 to 4 garlic cloves to taste
• 1 cup parsley leaves, preferably flat-leaf
• 3 tablespoons chopped basil
• ¾ cup bread crumbs made from day-old bread
• Salt and freshly milled pepper
• Extra virgin olive oil

 Instructions

1.  Preheat oven to 400 degrees.  Lightly oil a gratin dish.  Cut the tomatoes in half around their equators and gently remove the seeds with your fingertips. 
2. Chop the garlic, parsley, and basil together, then mix them with the breadcrumbs and season well with salt and pepper. 
3. Lightly fill the tomatoes with this mixture, set them in the gratin dish and thread olive oil generously over their tops.  Bake for 30 minutes.  They’ll be soft, so remove them carefully from the dish.

Sear-Roasted Pork Chops with Balsamic-Fig Sauce

Serves 4

• 4 Whey-Good pork loin or rib chops
• Kosher salt and freshly ground black pepper
• 2 T. olive oil

 Sauce

• 1 cup homemade or low-salt chicken broth
• 3 T. Balsamic vinegar
• ¼ -1/3 cup finely chopped dried figs
• 1-1/2 T. honey
• 1 tsp chopped fresh thyme (or ½ tsp dried)
• 2 T. unsalted butter, cut into four pieces
• Kosher salt and freshly-ground black pepper

Instructions

1. Brine the pork chops for 1-2 hours if desired.  Heat the oven to 425 degrees.  Pat the chops dry with a paper towel.  Season both sides generously with salt (less salt if you brined the chops) and pepper. 
2. Heat a 12-inch, heavy-based, oven-proof, skillet over medium-high heat.  Add the oil, swirl it around the pan.  Add the meat, evenly spaced around the pan.  Cook without touching for 2-3 minutes.  Using tongs, lift a corner of the neat to check that it’s both well browned and easily released from the pan, and flip it over.  (If it sticks or isn’t well browned, cook for 1 to 2 minutes more before flipping.) Cook the second side for 1 minute and then transfer the skillet to the oven.
3. Roast until a meat thermometer reads 145 degrees.  Remove the pan from the oven using potholders.  Remove chops to a plate and let rest, covered with foil, while you make the sauce. 
4. Still using pot holders (that handle is hot!), pour off any excess fat from the skillet.  Return the pan to high heat and add the chicken broth and balsamic vinegar.  Cook, scraping the pan with a wooden spoon to incorporate and browned bits, until the broth is reduced to about ½ cup, about 5 minutes.  Stir in the figs, honey, and thyme and cook until the sauce in reduced by another 1 to 2 tablespoons, about 1 minute.  Add the butter and swirl it into the sauce until it’s completely melted. 
5. Season with salt and pepper to taste and serve immediately, drizzled over the sear-roasted pork chops.  

Baked Ham with Mustard Pineapple Glaze and Pan Sauce

This recipe is for a whole (approx. 16 pound) ham but may be reduced for a half ham.  If you cut the recipe all the way in half, you will not quite have enough glaze and sauce to go around.   Adjust cooking time as necessary.  

• 16 lb. whole Whey-Good Pork ham

 Glaze

• 2-3 cups water, chicken stock, or apple cider
• ½ cup Dijon mustard
• 1 cup finely chopped canned pineapple or other fruit
• ¾ cup packed light or dark brown sugar
• 1 cup gingersnaps or dried bread pulsed in a food processor to form crumbs

 Sauce

• Chicken stock
• 1 T molasses
• 1T dark brown sugar
• ¼ cup Dijon mustard
• Kosher salt
• Freshly ground black pepper
• 2 tsp. cornstarch dissolved in 2T water

 Instructions

1. Preheat oven to 325 degrees.
2. Lay ham fat side up in a sturdy roasting pan.  Place ham in the oven and roast until you reach an internal temperature of 130 degrees – about 2-1/2 hours (or 10 minutes per pound).  When the ham reaches 130 degrees it is time to apply the glaze. 
3. Remove the ham from the oven and turn the oven up to 425 degrees.  Pour the water, stock, or apple cider into the bottom of the roasting pan to a ½ inch depth.  The liquid will catch the melting glaze and prevent it from burning on the bottom of the pan as well as provide the base for a delicious sauce. 
4. Brush the mustard over the entire top of the ham.  In a small bowl, combine the pineapple and sugar and using a large spoon, spread a generous layer over the top of ham pressing down to make it stick.  Return ham to oven.  After 10 minutes, the sugar should begin to melt.  Sprinkle the gingersnap crumbs over the ham.  Press on with your hand.  Bake another 5 to 10 minutes or until the surface has begun to brown and the ham as reached an internal temperature of about 140 degrees.  Remove and let rest on a cutting board for 20 minutes or so. 
5. Scrape up any baked-on bits stuck to the bottom of the pan into the pan juices.  Pour this liquid into a 4 cup glass measuring cup.  Remove and discard any fat on the surface and add enough chicken stock to bring volume up to 2 cups.  Strain these juices into a saucepan and stir in molasses, brown sugar and mustard and bring to a boil.  Taste for salt and pepper and thicken with the cornstarch mixture.  Serve with sliced ham.