In a barn in Brookfield all covered with vines, lived 65 goats in one straight line…
The ladies are loving their afternoon walks these days, despite their round bellies (get ready for baby goat madness in a couple of weeks!) and extreme fuzziness. They enjoy nibble on evergreens, tree bark, and any stubborn leaves that have managed to hang on to their branches.
They also enjoy synchronized staring across wintery pastoral landscapes, and best of all, returning (on the hussle) to their cozy warm barn and all-you-can-eat hay buffet. Right, Vicky?
Win the day with a duo of our best selling Salted Bourbon Caramel with adorable Valentine’s Day gift taggy-poos for your sweetums – now 20% off!
Click HERE to buy now. Not sure how to use them? Click HERE to find a boat load of our favorite caramel recipes.
To warm your soul on these cold winter days.
Spiced Caramel Chai Recipe
Inspired by this caramel chai recipe from one of our favorite food blogs, Not Without Salt
Total time: 20 minutes
1/3 cup of your favorite flavor of Fat Toad Farm Goat’s Milk Caramel, we used our Original
4 cups goat’s milk (or whole milk)
1 whole cinnamon stick
8 cardamom pods, smashed
8 whole cloves
1 vanilla bean, split
1 inch piece of ginger, peeled and sliced
1 tablespoon loose black tea or the contents from 2 black tea bags
- In a wide saucepan combine 1/3 cup caramel sauce and milk over medium heat, stirring until fully integrated.
- Add the cinnamon stick, cardamom pods, cloves, vanilla bean, peppercorns, sliced ginger and tea.
- Continue to stir until milk reaches a simmer. Turn off the heat and allow the spices to steep with the milk for 10 minutes.
- Strain and serve.
Leftover chai can be stored, covered, in the refrigerator for 1 week.
…is blowing in gales outside the farm kitchen window: http://www.youtube.com/watch?v=lek2jw6Llco
We are tending our trusty wood stove with even more love and affection than usual lest it die out and leave us to face the merciless wind alone. The weather has been completely ridiculous this week – even for Vermont. Yesterday it was 40 degrees outside and raining, 12 hours before that, -16 overnight and freezing my nose hairs. The temp is perilously close to zero again today – the mercury reports 7 degrees. Eeesh. A good day to stay inside! …or even better, head south to the Virgin Islands for two weeks on a warm beach like our fearless farm leaders, Judith & Steve, are doing as I type. A much, MUCH needed vacation from the farm chaos and that pervasive layer of ice now mischievously hidden under a a thin layer of snow.
Stay tuned for more entertaining updates from all of us Fat Toad Farmers as we flee the arctic for warmer climes during this brief break in the madness that is farming.
Need something easy, unique, delicious, and just a little bit boozy to bring to New Year’s festivities next week? Here’s your answer:
Goat’s Milk Caramel Irish Cream Recipe
Prep Time: 15 minutes
Yield: 1/2 gallon
- 1 cup heavy cream
- 1 cup whole milk
- 3 cups Irish whisky
- 8 oz (1 jar) Original Goat’s Milk Caramel
- 14 oz sweetened condensed milk
- ¼ cup chocolate syrup
- 2 tsp instant coffee
- 2 tsp vanilla extract
- 1 tsp almond extract
Put all ingredients in the blender and blend on high for 30 seconds. Bring to your holiday gathering and serve over ice or on its own.
Cheers & Happy New Year!
Prep Time: 20 minutes
Yield: 12 servings
- 8 ounces (1 jar) Fat Toad Farm Goat’s Milk Caramel Sauce – we used Original
- 10 large egg yokes
- 1 quart whole milk
- 1 quart heavy cream, lightly whipped
- 3 cups spiced rum
- 1 teaspoon vanilla extract
- Dash of nutmeg to garnish
- Directions Combine caramel & milk in a saucepan over low heat, whisking constantly until just mixed, 1-2 minutes. Mixture should be just lightly warmed but if it’s hot allow to cool to room temperature before next step.
- Beat yolks in a large mixing bowl. Gradually add milk & caramel mixture and beat until it starts to thicken. Whisk in rum and vanilla extract. Pour into a large punch bowl and chill for 1-2 hours.
- Fold in whip cream before serving. Garnish with freshly ground nutmeg. Serve and enjoy!
Recipe Inspired by This Original Recipe from the fabulous Half Baked Harvest food blog
Cook Time: 25 minutes Total Time: 2 hours
Yield: 16-18 gooey & delicious Caramel Cinnamon Rolls
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm water
- 2 tablespoons light brown sugar
- 1/2 cup (stick) unsalted butter, melted
- 1 cup warm goat milk (you can also use whole milk or eggnog if you want to be really festive!)
- 1/4 cup plain Greek yogurt
- 1 egg
- 4 cups all-purpose flour (I needed to add another 1/2 cup of flour to get the right consistency)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2- 3/4 cup brown sugar
- 2 tablespoons cinnamon
- 1 stick butter (1/2 cup), very, very soft (I like to place mine in the microwave for 15 seconds until extremely softened)
- To make the dough. Place yeast and sugar into a stand mixer with the dough hook attached. Add the warm water and gently stir. Let sit until yeast has doubled and is puffed and foamy on top, about 10 minutes.
- To the bowl add the melted butter, warm goat milk, greek yogurt, and egg, stir to combine. Add in the flour, salt, and vanilla extract. Knead the dough with the dough hook until the dough is smooth and forms a ball, about 5 minutes. Remove the dough from the bowl and oil the boil or use cooking spray. Place the dough back in the bowl and cover with plastic wrap. Let the dough rise in a warm area for about 1 hour or until doubled in size.
- To make the filling. Add the brown sugar and cinnamon to a bowl and mix well. Generously grease a 9×13 inch baking dish with butter.
- Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread about 6 tablespoons of the butter (softened almost to a melted stage) evenly over the dough. Spread the brown sugar + cinnamon evenly over the butter and lightly push the brown sugar into the butter. Starting with the long edge closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Place the dental floss (do it!! It works so well!) under the roll where you want to cut – roughly 3/4 to 1 inch thick. Take the ends of the floss in each hand and wrap them around the roll. Keeping the ends of the floss in each hand, don’t let go and then tighten the floss so it starts to cut through the roll. Again, don’t change hands. Tighten until the floss comes out and the individual roll is separated. Confused? Check out the original recipe from Half Baked Harvest for fabulous step-by-step photo directions HERE.
- Place rolls in the prepared pan. Cover with a damp cloth or plastic wrap and allow to rise in a warm place until doubled in size, about 30 minutes.
- Preheat oven to 350. Just before baking brush the remaining butter on top of the rolls. Bake the rolls for 25 minutes or until golden brown.
- Allow to cool for a few minutes. Drizzle with (drown in?) Fat Toad Farm’s Cinnamon Goat Milk Caramel Sauce (or your favorite flavor – any of our caramel sauces will be excellent substitutes), serve warm and enjoy!