Makes 2 cups
2 ea chile, roasted (your choice ‐ poblano, anaheim, etc)
8 oz goats milk feta
8 oz plain Greek yogurt (whole milk)
1/2 t ground cumin
1 ea lemon, zested & juiced
1 t kosher salt
1/4 c milk
Pita
- Remove the skin from the chile, deseed it, and chop finely.
- In a bowl, crumble the feta and combine the remaining ingredients. Adjust seasoning and consistency as needed. Serve with fried pita chips that have been dusted with chipotle‐lime salt.
Charred Eggplant Salsa
1 lb eggplant, charred/roasted (in Cory's roasting barrel)
1 ea tomato, medium‐large size, chopped
1 ea garlic clove, pasted
1 ea small red onion, diced
2 t red wine vinegar
1 t kosher salt
pinch crushed red pepper
3‐4 ea sprigs oregano, chopped
2‐5 ea basil leaves, chopped
**Optional: Remove the skin from your eggplant if desired**
- Combine all ingredients. Process in a food processor, blender, or with a stick blender to a chunky salsa consistency. Adjust seasoning as needed. The salsa will be best if made 1 day before using.
Goat's Milk Rosemary Cheddar Crackers
8 oz Rosemary goat’s milk cheddar, grated
4 oz butter, softened
6 oz cake flour
1/2 t kosher salt
1/4 t cayenne
- Sift together dry ingredients.
- In a mixing bowl, thoroughly combine butter & cheese. Add dry ingredients and mix.
- To shape the crackers: divide the dough into 2 equal portions. Roll with parchment into 1 1/2 "diameter logs. Place in the refrigerator until fully chilled.
- To bake: Preheat oven to 350. Slice log into 1/4" coins. Bake until crispy.
