Tag Archives: Harpersfield Cheese

Black and Blue Skins

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Potato skins are a great appetizer, but when you cook up the pre-made frozen variety, you can never be quite sure what you are eating. Bake up these fresh potato skins, and you will be happy to see your family inhale them! Yes, that’s kind of the way my boys are eating these days….everything…and quickly!

Load these potato skins up with fresh Harpersfield Farmstead Cheese, I used the Lapsang Black Tea for a smoky flavor and Hickory Smoked Blue Cheese from Oscar’s Smoke House. Top off with some crispy bacon for a super simple make ahead appetizer. These skins will disappear, yet leave you with time to enjoy the game day!

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Tapas and Cocktails…This will be the best New Year Yet!

New Year’s Eve is the perfect holiday to plan a fun, relaxing tapas party. I love the small bites coupled with a great glass of wine or champagne. The informality of this type of get together lends itself to a flexible time schedule, and encourages your guests to mingle and have fun.

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Twice Baked Potatoes with Lavender Farmstead Cheese

On the off chance that you haven’t tried Harpersfield Farmstead cheese yet…I’m going to tempt you again….

The Catskill Mountains have been calling us lately. We just can’t seem to stay away from the fresh air, the open space and the lovely people. In case you missed my post on our “field trip” to the Brovetto family dairy, you can read it here.http://randsmeatmarket.com/2014/08/24/fresh-from-the-catskills-2/

I found these Harpersfield Farmstead cheeses at Barbers Farmstand near Cobleskill, NY. The Lavender Tilsen was the first flavor I brought home and it has remained a favorite. It may sound like a strange combination, but once you taste it ….you will be hooked!

These Lavender Twice Baked Potatoes are so mouth watering that the family will fight over the last one!
Serve them alongside a roast chicken….gourmet all the way!
‎(try this recipe for slow cooked chicken…it will melt in your mouth)

http://randsmeatmarket.com/2014/10/10/lazy-day-slow-cook-your-whole-chicken/

 

To make these loaded baked potatoes you will need:
Six Idaho Baking Potatoes
One Wedge of Lavender Farmstead Cheese ( about 6 oz.) shredded
Six tablespoons of butter, diced
One cup of half and half
Olive oil to coat potato skins
Half teaspoon of Salt and quarter teaspoon of pepper
Paprika

1.Pre-Heat your oven to 450 degrees fahrenheit.
2.Line a baking sheet or jelly roll pan with foil.
3.Scrub your potatoes, using a fork poke holes on all sides of each potato. Rub skins with olive oil and wrap each potato in foil. Place on baking tray in oven. Bake potatoes until they are fork tender, about sixty to seventy-five minutes.
4.While your potatoes are baking, dice the butter and shred the cheese.
5.When the potatoes are done, remove the tray from the oven and let them stand for ten minutes. Carefully unwrap each potato leaving foil around the base. (They will be piping hot!) By rolling the foil down around the potato,it will keep its shape once you scoop out the insides.
6. Slice the top third portion off of each potato;discard. Now you will scoop the insides of each potato into the bowl of an electric mixer fitted with the whisk attachment. Add the diced butter, shredded cheese, half & half, salt and pepper. Mix on low setting until the mashed potatoes look fluffy. (Do not over mix or the potatoes will become like glue!)
7. Using a baking scoop, mound the mashed potatoes back into the skins, sprinkle with paprika.
8.Lower oven temperature to 400 degrees fahrenheit and bake the stuffed potatoes, uncovered, for about twenty minutes.

The Butcher carries several different flavors of this Harpersfield cheese. If Lavender doesn’t suit you….try Lapsoung Black Tea, Raspberry Herbal Tea or  Basil and Tomato….just to name a few! I’m planning to use the Basil Tomato in a home-made Mac N Cheese… I’ll let you know how it turns out!

Fresh From the Catskills!

Over the past year our family has fallen in love with upstate New York.

When you have young children it is a wonderful escape, that doesn’t break the bank, and is simple to get to!

On many of our trips to the Catskills we have stopped at beautiful roadside farm stands. Each time bringing home fresh vegetables, syrups, jams, pickles and cheeses.

Below are photos from our “field trip” to the Brovetto family Dairy in Harpersfield NY. (Schoharie County). We couldn’t get enough of their cheese….so we went to visit the cheese house to see how its made and for some additional tasting! What fun! It didn’t take much convincing for the butcher to agree to carry Harpersfield Farmstead Cheese at R&S Meat Market. It’s simply delicious!

What’s even more wonderful than the taste of the cheese itself, is the story of how it began.

Corinne and Ron Brovetto were originally from Long Island, NY where they were raising their four children. While searching for a better way to spend more time as a family they were drawn to the Catskill mountains. With the help of family and friends they slowly built their barns and cheese house which includes a cheese cave built into the side of a mountain. Over the years their business has grown to include a herd of 68 dairy cows (30 of those are milkers).

Every Wednesday is cheese making day. Ron wakes up at 3am to start the process of cutting the curd. The cheese making process is a family affair and will last until 11pm. It takes 4000 lbs. of milk to make 400 lbs. of cheese. Wow!

Click on each photo below to see the cheese making process:

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