- 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
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
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:
- 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)
- Heat olive oil or butter in a cooking pot over medium heat until warm, add popcorn kernels and cover
- 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.
- Pour caramel over popcorn when it’s still warm and mix, mix, mix.
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.
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!
- 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
- 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.
- Whip cream, then fold into cheese-egg-caramel mixture.
- 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.
- 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.
- Top with cocoa power or chocolate shavings, and 1-2 tablespoons of caramel.
Chill for 2 hours before serving.
- 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)
- 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.
- 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).
- 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.
- 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.
- Wet hands with cold water and transfer struffoli to tin and arrange in a wreath shape. Let cool and sprinkle with powdered sugar.
- 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
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.