Recipes from
James Ranch

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HAPPY COOKING!

 

For more information about The James Ranch, please visit our website.

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. 

 | Posted 29 May 2011  |  1 note

Green Chile and Belford Cheese Quiche

Serves 4, with a side salad of The Gardens’ Salad mix tossed with olive oil and lemon juice.

  • 2-3 mild or medium green chilies, such as Anaheim, or poblano, roasted, peeled, seeded and coarsely chopped
  • ½ small onion, chopped
  • ½  sweet red pepper, diced
  • 1  Tbl olive oil
  • 1 clove garlic, finely chopped
  • 3  James Ranch eggs
  • 1 ½ cups heavy cream, milk or half cream and half milk
  • ½  teaspoon salt
  • Freshly grated black pepper
  • 1  cup grated Mature James Ranch Belford cheese
  • 8  inch pastry shell rolled into a French tart pan with removable side, or a standard pie dish
  • 2  Tbl chopped fresh cilantro (optional)

Instructions

  1. Partially bake the pastry shell: bake in middle of oven at 400 degrees F. for 8-9 minutes.  Remove and cool.
  2. Sauté onion and red pepper in olive oil about 8-10 minutes or until soft (do not brown), add green chiles and garlic, and stir for 1-2 minutes, remove from heat and cool. Preheat oven to 375 degrees F.
  3. Beat together eggs, cream or milk, salt, and pepper.  Stir in cheese. Check seasoning.
  4. Pour into pastry shell and place on baking sheet.  Bake 25-30 minutes or until puffed and browned.  If using French tart form, remove quiche and place on hot platter.  Serve sprinkled with fresh cilantro.

 | Posted 19 Aug 2010  |  1 note