Sunday May 26th: Dairy Disco
Anyone who knows me, knows it is no secret that I have a ‘thing’ for dairy products. Particularly butter, and fresh cheeses. When I traveled to England for the first time a few years ago I met the mother lode of all dairy products: clotted cream. I fell so hard for it, as soon as I returned home, I immediately went in search for a dairy farm that could supply me with raw milk in hopes of making all the clotted cream I could eat. I am not one to fall short on what I want, and to celebrate this, I want to share my love for raw milk with you. You don’t have to be a Slow Food member to attend; bring a partner, a friend, or come solo to learn about how to enjoy what our state has to offer, from an incredible farm that I truly believe in.
This class takes place in my (Jessica Bongard’s) home kitchen, located in Jericho, VT. I’ll be leading you in class which revolves around a couple of value added raw milk products: butter and ricotta. Don’t worry, we won’t be shaking the jar of cream for 45 minutes. Fresh butter=10 minutes, seriously.
Butter - salted & unsalted, yellow as a daffodil
Radishes & Butter - they are the best of friends you know, especially with herb salt
Ricotta - unless you’ve made it before, you have no idea how good this is
Roasted Broccolini & Chickpea Salad - with lemon juice, olive oil, red pepper flakes, & dollop of just-made ricotta
Fritelli di Ricotta - ricotta fritters, shallow-fried, honey, cinnamon, served warm with a lil’ ice cream
Check out Sweet Lime Cooking Studio’s Facebook page for photos of this class and previous classes
What you’ll get:
You’ll go home with recipe packets including photos of each dish taken by yours truly. And if you’re a Slow Food member, you’ll receive a $5 in-hand cash discount at the beginning of class!
Family Cow Farmstand in Hinesburg, VT is a micro dairy I found four years ago. I have had the pleasure of becoming part of the family as soon as I became interested in their product. Not only have I learned a lot about raw milk in general, I have found a couple who walks the walk and talks the talk. It’s an absolute honor to support their farm in every way I can, so we’ll be using Family Cow milk to make our butter and ricotta. This state is full of incredible people doing incredible things. Join the largest food-based organization in the world! Support Good, Clean, and Fair Food with Slow Food Vermont!