Recipe: Caramel Martini

Goat’s Milk Caramel Martini
caramel cocktail
AKA – Congratulations! You survived another holiday, now sit back and have a drink. Try this delightful caramel cocktail inspired by Rene Matos of the NYC Marriott Marquis’ delightful recipe:
Ingredients: 
  • 2-1/2 oz Van Gogh Dutch Caramel Vodka
  • 1/2 oz Van Gough Double Espresso Vodka
  • 1/4 oz Fat Toad Farm Original Caramel sauce
  • 1 oz Vanilla ice cream, softened
  • Garnish with a cholive
Directions: 
Add all ingredients into a shaker and shake vigorously to ensure the caramel is well blended. Pour into a martini glass and enjoy!

Christmas Came Early

Christmas came early this year to Fat Toad Farm in the form of our veterinarian, Dr. Barry, performing ultrasounds on our goats to make sure that they’re pregnant.  The result?  Almost everyone is expecting, with a few that we will re-check because they were far enough along to show.  I wish we had had our camera for this one, but the summary would be that the picture looks like a lot of spirally donuts with the occasional hint of a tiny fetal goat.   Most of our does are due between March 1st and 15th, with a few stragglers through the middle of April.  We can’t wait!

If you’re interested, our does aren’t having one big baby shower, but they are registered at the Poulin Grain feed vendors and and Caprine Supply.  In the meantime, they’ll be relaxing in the barn, as we finished milking on Dec 15th.

By Katie Sullivan

I just ate an entire pot of caramel popcorn

My husband Tim helped, but mostly it was just me, stuffing my face.  This was my first attempt at caramel popcorn using our own Goat’s Milk Caramel and OHMYGOODNESS do we have a winner.  It’s fantastic!  I can’t believe I have only just discovered this delicious snack! (It’s probably really a dessert, but considering how much I just ate – it makes me feel better about myself to think of it as a snack.)

Anyway, here’s the final product and my super simple recipe for Fat Toad Farm Caramel Popcorn:

Ingredients:

  • 3 tablespoons olive oil or butter
  • 1/2 cup popcorn kernels
  •  1/4 – 1/3 cup Original Fat Toad Farm Caramel (depending on whether you want a border-line snack or undeniable dessert)

Directions:

  1. Heat olive oil or butter in a cooking pot over medium heat until warm, add popcorn kernels and cover
  2. As soon as the first kernels start to pop, continuously shake the pot (with the top on!) over the burner until all the the kernels have popped.  (If you keep in movin’ it won’t burn as easily.)  Remove from heat.
  3. Pour caramel over popcorn when it’s still warm and mix, mix, mix.
  4. EAT!

 

p.s. Why yes, that IS an empty quart jar of caramel you see there in the background – 32 delicious ounces in my belly.  Go quart or go home, baby.  That’s what I say.

Caramel Sauce Anyone? Lovely Blog Review by Simply Very Nice

Caramel sauce anyone?

I came across ‘cajeta’ the other day from a gift that I received from my friend Joyce.  She happens to be a foodie and she sent me a gift from Foodzie.  I immediately opened the gift and the first thing I tasted was the Fat Toad farm caramel sauce.  The background to their story is that it is made using goat’s milk and is derived from the name ‘cajeta’.  There are very few companies that produce this amazingly creamy sauce that is commonly sold in Mexico.  I LOVE caramel sauce but finding one with the right consistency is a challenge.  I use the organic Santa Cruz brand found in Whole Foods but I have to say that this new discovery of Fat Toad Farm takes it to another level.  It is by far the BEST that I have sampled.

Fat Toad Farm makes this caramel sauce in four delicious flavors (vanilla bean, original,cinnamon and coffee bean).  The members of Fat Toad farm make the caramel sauce in small batches using organic ingredients and hand stir this creamy mixture for 6 hours!  This alone describes the uniqueness and quality of the caramel sauce.  Visit their website for some great ideas on how to consume the sauce (www.fattoadfarm.com) .  I had the pleasure of placing SVN’s order with Judith who happens to be extremely helpful and SO kind.  It truly was a great experience despite the hectic nature of the holiday season.

Fat Toad farm is the best addition to any holiday dessert.  Think warm apple crisp drizzled with cajeta or even adding a dash of it to your eggnog.  We added ours to the holiday breakfast crate that is filled with all natural pancake mix,  organic chocolate chips, organic tea and hot cocoa.  It’s a fun way to spend Christmas morning with the family!

Recipe: Coffee Bean Caramel Tiramisu

Ingredients:

  • 3 egg yolks
  • ¼ + 1-2 Tablespoons Fat Toad Farm Coffee Bean Caramel
  • ½ cup sugar
  • 8oz Mascarpone cheese
  • ¾ Cup heavy cream
  • ½ cup coffee liqueur, or strong coffee or espresso
  • 2 pkg ladyfingers
  • chocolate shavings or 2 Tablespoons unsweetened cocoa

 Directions:

  1. Beat together yolks and ½ cup sugar with an electric mixer until thick and pale. Then heat mixture in a double boiler over boiling water, stirring constantly until mixture reaches 140 degrees Fahrenheit. Cool slightly, then mix in mascarpone and ¼ cup caramel.
  2. Whip cream, then fold into cheese-egg-caramel mixture.
  3. Brush ladyfingers with coffee or coffee liqueur. Place a layer of ladyfingers in a 2 quart casserole dish or decorative dessert dish. Line the sides of the dish with ladyfingers as well.
  4. Use half of the cheese/cream mixture to cover the bottom layer of ladyfingers, then add a second layer of ladyfingers and top with the second half of the cheese/cream mixture.
  5. Top with cocoa power or chocolate shavings, and 1-2 tablespoons of caramel.

Chill for 2 hours before serving.

Recipe: Great Grandma Filomena’s Strafoli

Growing up in an Italian family in New Jersey, Fat Toad Intern Christine’s Christmas memories center around a marathon of cooking.  While many delicious dishes flowed from the kitchen in the run-up to the holiday, making strafoli with Dad in Grandma’s kitchen remains one of her family’s most important traditions.  This simple, finger lickin’ dessert is the perfect homemade food gift for family, friends and neighbors alike. While this authentic southern Italian dish traditionally features honey, according to great grandmother Filomena, our Goat’s Milk Caramel version adds a delightfully creamy and earthy tang to this wonderful family tradition!
Ingredients: 
  • 3 eggs
  • Pinch of salt
  • 2 cups flour
  • 1 8oz jar original Fat Toad Farm Caramel
  • Canola Oil, for frying
  • 1 tbsp powdered sugar (optional)
Directions: 
  1. Start by whisking 3 eggs and salt in a large bowl until frothy. Once whisked, add 2 cups of flour gradually to egg mixture.  Knead dough until it no longer sticks to the side of bowl. Cover and let sit for ½ hour.
  2. Start heating up Canola oil in a saucepan on medium heat. Cut the dough into 6 equal-sized pieces. On a lightly floured surface, roll out each piece of dough into ¼ inch thick logs. Then cut into ¼ inch thick nuggets (about the size of a hazelnut).
  3. Place dough into oil (about 12 at a time) and remove once they have risen to the top and are golden brown. Place in a paper towel-lined bowl to drain.
  4. Heat Fat Toad Farm caramel in a medium sauce pan on low heat for 10 min. Stir constantly to avoid burning. After 10 min, add fried dough and mix until all the balls are coated.
  5. Wet hands with cold water and transfer struffoli to tin and arrange in a wreath shape. Let cool and sprinkle with powdered sugar.

Recipe: Roast Butternut Squash with Caramel

Ingredients:

  • 1 Winter squash, preferably butternut
  • 6 ounce Fresh Chèvre
  • 4 tablespoons butter
  • 4-6 ounce Fat Toad Farm Goat’s Milk Caramel, Original
  • 1 cup Coconut flakes, or to taste
  • Salt to taste

Directions:

Cut squash in half and scoop out seeds. Lay squash on a baking sheet face down with a 1/2 inch of water in the bottom Bake squash at 350 until you can pierce a fork through it (30-45 minutes). Let cool for 15 minutes. Scoop out squash. Cream in butter, chevre, caramel, salt. Leaving 1/4 cup of coconut flakes on the side, mix in the remaining 3/4 Cup. Sprinkle the rest of the coconut on top as a garnish. Serve hot.

Recipe: Salted Bourbon Caramel Flan

Fat Toad Farm Caramel Flan Lo-fi

Ingredients:

Directions:

1. To make sugar caramel mixture: Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved. Bring sugar water mixture to a boil, swirling pan occasionally without stirring (which prevents liquid from coloring unevenly) until liquid turns a dark amber color. Immediately divide liquid among 6 ramekins and swirl each ramekin to coat bottom and about halfway up the sides.

2. Preheat oven to 350°F with rack in middle. Put Fat Toad Farm Caramel and half-and-half in a heavy medium saucepan. Bring to a simmer, stirring until smooth. Whisk together whole eggs and yolks in a large bowl. Slowly whisk in hot liquid. This is very important – do not talk to anyone about what pasture the goats are going to at this stage or your eggs will curdle! :)

3. Ladle or pour custard into ramekins.

4. Bake in a hot water bath that reaches half way up the ramekins until the edges are set but a small area in the center is still wobbly, 30 to 40 minutes.

5. Remove ramekins from water and cool at least 30 minutes (custard will continue to set). Un-mold just before serving. Serve warm or at room temperature

A Big Event Week for Fat Toad Farm

We will be all over the place this week sharing our delicious goat’s milk goodies with fans in Vermont, Boston and Madison Wisconsin!

Just in time for the holidays!

Find us and our caramel sauces and cheeses at the following holiday events:

Thursday, December 8th,  10:00am-3:00pm
Fletcher Allen Holiday Farmer’s Market
McClure Lobby Level L
Burlington, Vermont

 

 

 Friday, December 9th, 10:00am-2:00pm
Fromagination, Madison Wisconsin

 

 
Saturday, December 10th
Eat Boutique Holiday Market
Eat_Boutique_Holiday_Local_Market_v4

 

 

 

 

 

 

Saturday, December 10th, 9:00am-4:00pm
“Gift Local” from the 7th Annual Touch of Vermont Holiday Gift Market at Montpelier City Hall

 

 

 

 

 

Saturday & Sunday, December 10 & 11th 9am-4pm
Floating Bridge Food & Farms Holiday Shop
Brookfield, Vermont