• June
    15
    Day on the Farm
    Come and join us for a day on the farm and learn where your milk comes from. You will have a chance to learn how cows ar ...
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June
15
Day on the Farm
Come and join us for a day on the farm and learn where your milk comes from. You will have a chance to learn how cows are milked, pet a calf, see tractors, and eat ice cream! There will be a farmers market, vintage car show, live music, games and pancake breakfast!

Cauliflower Soup

In large saucepan, bring cauliflower, broth and water to boil over high heat. Cover; cook until cauliflower is very soft, about 10 to 15 minutes. Sprinkle with 1 tsp (5 mL) spice blend. Mash well with fork or potato masher. Return to simmer.
In medium saucepan, melt butter over medium. Stir in flour, remaining 1 tsp (5 mL) spice blend, salt and pepper. Cook, whisking constantly, 1 minute. Slowly whisk in milk. Cook, stirring constantly, until sauce is thick and smooth. Remove from heat. Stir into cauliflower mixture. Simmer for 5 minutes. (If a creamy texture is desired, puree with immersion blender or in batches in blender or food processor.)
Serve soup topped with dollop yogurt.
Makes about 8 cups (2L) for 4 large or 8 small servings.

Butterscotch Custard

Heat the oven to 325°F. Set eight 8-oz. ramekins or custard cups in a large 2- to 3-inch-deep pan. (If you don’t have one large pan, use two smaller ones; you want to leave a little space between the ramekins for even cooking.)

In a medium saucepan, melt the butter and brown sugar together over mediumlow heat, stirring occasionally, until the sugar is melted and emulsified (it will still be slightly grainy and look like wet sand), about 15 minutes. Remove the pan from the heat and stir in the Scotch—stand back and be careful; adding the whisky will make the mixture spatter. In a small saucepan, heat the cream and milk just until they start to boil; stir into the brown sugar mixture. In a medium bowl, lightly whisk the egg yolks. Add a ladleful or so of the cream mixture to the yolks, whisking to combine. Continue adding the cream a ladleful or so at a time, whisking. Pass the mixture through a fine sieve and then divide it evenly among the ramekins, leaving at least 1/2-inch space at the top. Position the pan on the oven rack and pour enough hot water into the pan to come halfway up the sides of-the ramekins. Cover the pan with foil, poking a couple of holes in the corners. Bake for 30 to 35 minutes, checking after 30 minutes, until there’s a slight jiggle in the center of each custard cup (not a wavelike motion) when nudged (ramekins baked in a glass baking dish will take more time than those in a metal pan). If the custards need more cooking, cover the pan again with foil, checking for doneness every 3 minutes or so. Remove the pan from the oven, take the ramekins out of the water bath right away, and let cool at room temperature. When cool, transfer to the refrigerator to chill for at least 2 hours or overnight.

Whip the 3/4 cup cream with the granulated sugar to medium peaks. Serve each custard with a dollop of the whipped cream and a sprig of mint.

Bourbon Milkshake

Instructions:
1. Place two glasses in the freezer to chill them.
2. Place the ingredients in a blender.
3. Blend until smooth.
4. Remove the glasses from the freezer and pour the milkshakes evenly into the two glasses.
5. Top with whipped cream, chocolate sauce and a bourbon shooter for an extra delicious milkshake.
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Ingredients

1 large head cauliflower, chopped (about 8 cups/2L)

1 cup (250 mL) each: chicken or vegetable broth, water

2 tsp (10 mL) roasted garlic & peppers spice blend (preferably Club House)

3 tbsp (45 mL) unsalted butter

3 tbsp (45 mL) all-purpose flour
Pinch each: salt, pepper

4 cups (1L) homogenized (whole) milk, warmed in microwave

1/4 cup (60 mL) plain yogurt
for the custard:
4 oz. (1/2 cup) unsalted butter
1-1/2 cups packed dark brown sugar
1/4 cup Scotch whisky
1-1/2 cups heavy cream
1 cup whole milk
1 dozen egg yolks

for the garnish:
3/4 cup heavy cream
1/2 tsp. granulated sugar
8 sprigs fresh mint

Thanks to http://www.finecooking.com/recipes/butterscotch_custard.aspx for this great recipe
Ingredients:
2 pints vanilla bean ice cream
4 ounces whole milk
4 ounces bourbon
Whipped cream, for topping
Chocolate sauce, for topping
Bourbon shooter, for topping
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