Redwood Hill Farm is a family-operated farm in California that produces an excellent quality goats milk products such as yogurts, kefirs, and cheeses. I was fortunate to receive samples of these products, and I will be posting my reviews throughout this week.
The goats milk kefir was one of our favorites. It was a lot thicker than the other kefirs I tried and very smooth. Both the intense and sweet blueberry-pomegranate flavor and the refreshing tangy mango-orange. we just drank as a smoothie.
The plain kefir, in addition to drinking, I also used in cooking. I made a kefir goats milk sauce with pine nuts and rosemary. served with grilled bison steak (also great with lamb) and butternut squash and Turkish apricot puree, a new unique side dish created at the last minute to accompany this dish.
Ingredients:
1 pound butternut squash, cubed
1/2 teaspoon coriander
1/4 teaspoon turmeric
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon cardamom
1 tablespoons olive oil
8 Turkish dried apricots
2 tablespoons butter
Salt to taste
2-3 tablespoons butter
1/3 cup pine nuts
1 tablespoon rosemary, chopped
1/2 cup plain kefir
2 fillet or sirloin steaks
Salt, pepper, turmeric
butter, oil
Directions:
Pre-heat the oven to 450 degrees. In a baking dish, place butternut squash, spices, and olive oil. Mix gently. Cook for about 25 minutes or until butternut squash is tender. Add dried apricots and cook for 5 minutes more. Place the butternut squash mixture into the food processor, add butter, and puree. Season with salt to taste.
Meanwhile, in a skillet, melt butter. Add pine nuts and rosemary and fry for a few minutes, stirring continuously, until the pine nuts are starting to turn golden. Swirl the pine nuts and rosemary into kefir.
In another skillet, heat oil and butter. Season steaks with turmeric, salt and pepper and sear to desired doneness.
To serve, place spiced butternut squash dried apricot puree on each plate, top with a steak, and pour kefir pine nut rosemary sauce over.
