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October 29, 2010
Hi folks, reading all the wonderful recent posts about Suzanne's new goat kids (and especially the name goat burger) led me to realize I should ask this question here. At my church every year we participate in Heifer Project and choose a different animal each year. We have a month long project which includes doing craft projects related to the chosen animal, finding someone to bring in the animal to introduce the children to it and help them learn why one would want to raise the animal and have a special fellowship time using the animal as the theme for refreshments. Well this year the theme animal is, you guessed it, Goats.
I put together the curriculum and like to include some recipes for the Sunday School teachers to use with their students to make something for the spread but am finding it a bit more challenging this year. I have a few different recipes using Chevre (just mixing it with garlic and herbs for the little ones, baking it in a quiche/pie for older ones) and my husbands class (7-8th graders) will be sauteeing local goat sausage and serving it on toothpicks with homemade BBQ sauce.
Any other ideas? In the past we have had some people make cookies or chocolate canies in the shape of the animal (Bees, chickens, sheep) but I haven't been able to find any goat shaped cookie cutters or cany molds. I would welcome any recipes or food realted ideas you have that do not take long to prepare (they have about 40 minutes to prepare the items) and are easy enough for children to make.
Thanks so much for your ideas!
Ruth in snowy New Hampshire
May 31, 2010
February 10, 2009
I don't have any recipes for you but I did find a billy goat cookie cutter. http://cookiecutter.com/goat4inc1316.aspx Hope that helps a bit at least. There's lots of others there too, and they're not too terribly expensive.
May 3, 2011
Janice Spaulding of Stony Knolls Farm in Maine has written a great book, Goat School (available from Amazon), that is full of wonderful goat information and lots of recipes involving goat meat, cheese, milk, etc. We attended their Goat School and learned so much about goats. Janice and Ken are great people and are extremely helpful. They have several websites (here's one: http://www.mainegoats.com/) and may be a great resource for you.
October 29, 2010
thank you all for the great ideas. I think I am going to order the cookie cutter and will try to contact the fols in Maine, at least browse their website. I wonder where in maine they are. We are in NH so next to Maine, but Maine is a big state so it could be hundreds of miles away.
We are pretty excited to begin the project and I thank you all for the ideas, resources and inspiration!
May 3, 2011
April 17, 2013
What a wonderful idea! I hope your activity went well.
If you need any more fast, simple ideas, these are my favorites…
- Cajeta (kah-HEH-tah) w/apple slices to dip in it. It's goat milk caramel dip that is sooo yummy. Yes, it tastes different than other caramel dips. I have yet to find a recipe that worked well but I just buy it in jars at the Mexican grocery store, anyway. Goes good on ice cream, too.
- Goat milk ice cream. Go with a recipe or have the kids make their own in zip lock baggies – milk, sugar, and vanilla (no special measurements, just eye-ball it) in the inner baggie & ice and rock salt in the outer baggie. The kids shake it around or massage it until it turns into ice cream. Doesn't take long for single servings.
- Queso Blanco is "apple cider vinegar cheese" using goat milk instead of cow milk. LOVE it! It's so fast and easy, my children make it (at 8 yrs old) with just a little supervision. I like it fairly moist so I don't drain it but for a minute or two before we dig in. Sprinkle it generously on your favorite salad. I like mixed baby greens, walnuts, dried cherries (or cranberries), queso blanco, and a little poppy seed dressing.
I do a lot with the Queso Blanco. Keep it moist (don't let it drain long) and add various dried dip mixes (a tiny bit goes a looong way) and spread it on crackers. Or, add butter and baking soda to turn it into Ricotta and use as desired. OR add dried cranberries and walnuts, let it drain in the cheese cloth longer, and you get a flavorful cheese ball you can cut. Oh, and it goes wonderfully on corn on the cob w/butter, dipped in crema (thinned sour cream will do), sprinkled w/chili & lime, then cover the cob w/finely crumbled queso blanco and you've got some serious lip-smackin' Mexican border style goodness. However you use the Queso Blaco, just remember to salt it a bit or this very mild cheese will be a little bland.
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