Red Onion Marmalade
1 1/2 pound small red onions
8 tablespoons Lucky Layla Farms Golden Butter
1/4 cup Golden organic sugar
1 cup dry red wine
1/4 cup balsamic vinegar, plus a dab more if you like it tart
(or Rice Vinegar)
1/4 teaspoon sea salt
1/4 teaspoon red pepper
Slice onions thinly. Heat Lucky Layla Farms Golden butter in a heavy skillet over medium heat. When melted, add onions and sugar. Stir occasionally until onions are soft and start to caramelize, about 10-15 minutes. Add wine and vinegar, stir until mixture almost comes to a boil. Reduce heat and simmer until liquids have evaporated and onion is shiny, about 15-20 minutes. Remove from heat and sprinkle with sea salt to taste. Maramalade can be made ahead and refrigerated for 7-10 days.
Pair this delicious red onion marmalade with Lucky Layla Farms creamy lightly sweetened yogurt cheese. Dollop the creamy cheese on a dish and pour marmalade over to create a wonderful appetizer with crackers or breads.
Kay T’s Lucky Layla French Onion Soup
6 medium white onions sliced thin
1 ½ cups Lucky Layla Golden Butter
1 teaspoon chopped garlic
2 cans Swanson beef broth
2 Tablespoons “Better than bouillon” beef base
2 cups sherry
Lucky Layla San Pedro or Boyaca cheese grated
Salt and pepper
Sauté onions and garlic in butter until translucent and slightly browned, add broth, beef base, and sherry. Simmer for 30 minutes until onions are tender. Salt and pepper to taste, you can also use ‘Natures seasoning’. Place soup in oven proof ramekins, put in 1 toast crouton, and cover with grated Lucky Layla cheese of choice. Place under broiler until cheese is melted and slightly browned.
Kay T’s Lucky Layla Creamy Apricot Cherry Nut Dip
8oz Lucky Layla yogurt cheese
1 cup dried apricots
½ cup dried tart cherries
1 teaspoon ‘organic raw sugar’
½ cup toasted salted pecans
Lightly salt pecans and toast under broiler, let cool. Coarsely chop apricots, cherries, nuts, and sugar in a food processor. Lightly toss all dry ingredients and then combine with the yogurt cheese. Chill. Serve over Town house topper crackers.In a small bowl, beat the yogurt cheese, apple butter, caramel milk, and vanilla until completely combined. Stir in ½ of the peanuts, and sprinkle remaining peanuts on top. Serve with sliced apples.
Kay T’s Lucky Layla Nutty Caramel Apple Dip
1 container Lucky Layla yogurt cheese
½ cup apple butter
¼ cup Lucky Layla Dulce de leche caramel milk
½ teaspoon vanilla extract
¾ cup chopped salted peanuts
3 medium sliced apples
B’s Famous Farm ‘Frapp’
6 Tablespoons Lucky Layla Farms Dulce de leche caramel milk
½ cup cold water
½ cup raw golden Guernsey and Jersey milk
2 cups ice
1 teaspoon instant coffee
Blend all ingredients in a blender until smooth. Serve topped with whipped cream and a drizzle of caramel. “I cannot start my day without one!” WP from Plano, TX
Slow Baked Honey Crisp Apples
½ tin of World Market Ginger Cookies
Handful of pecans
¼ cup of Domino’s Organic Sugar
¼ cup Lucky Layla Golden Butter
Put first 3 items in food processor and coarsely chop, then drizzle butter on the mixture to make the dough soft enough to spoon into a deep Pyrex pie dish. Form a crust on bottom and sides of dish.
3 Honey Crisp apples
½ cup Domino’s Organic sugar
2 Tablespoons Wondra flour
1 cup tart dried cherries
Handful of chopped pecans
Pinch of salt
Pinch of coriander
Pinch of ginger or cinnamon
½ cup Lucky Layla Golden Butter
Pare and core apples. Toss apples, ½ cup sugar, 2 Tablespoons flour, dried cherries, chopped pecans, salt, coriander, and ginger or cinnamon. Melt butter. Pour melted butter over mixture and toss. Place in Pyrex dish. Sprinkle with more crushed ginger snaps and bake at 350 degrees for 45 minutes until brown and bubbly.
2 cups Lucky Layla Yogurt cheese
2 cups Cool whip
Pinch of ginger or cinnamon
Mix all ingredients together and spoon over warm baked apples.
Lucky Layla Campesino and Bell Pepper Salad
2 red bell peppers
2 yellow bell peppers
2 rounds Lucky Layla Campesino cheese –sliced
½ cup extra virgin olive oil
½ teaspoon salt
¼ teaspoon pepper
4 fresh basil leaves –chopped
Preheat broiler. Place peppers under broiler, turning frequently, until blackened all over, about 12-15 minutes. Let cool in a paper bag. Remove skins, seeds, and stems.
Cut into 1/4 inch strips.
On a platter, arrange a slightly overlapping row of pepper strips, alternating colors. Arrange an overlapping row of Campesino cheese next to the peppers. Repeat until platter is full. Drizzle oil over peppers and cheese; evenly sprinkle with salt, pepper, and basil. Cover loosely and let marinate for ½ hour at room temperature before serving.
Lucky Layla Campesino and Parmesan Pasta Salad
5 cups dry medium shell pasta, cooked and drained
3 cups fresh mushrooms
2 cups (10 oz) Lucky Layla Campesino Cheese – cubed
1 cup patted ripe olives – sliced
1 cup green pepper, cut into 2” strips
1 cup cherry tomatoes, quartered
2 Tbsp sliced green onion
1 cup Italian salad dressing
¼ cup grated parmesan cheese
Green onion tops for garnish
In a large bowl, combine pasta, mushrooms, campesino cheese, olives, peppers, tomatoes, and onions. Pour salad dressing over ingredients and toss gently to coat. Cover and refrigerate for 3-4 hours. Just before serving, toss in grated parmesan and garnish with onion tops.
Lucky Layla Campesino Caprese Salad
Sliced vine-ripened large red and yellow tomatoes
Sliced Lucky Layla Campesino cheese
Fresh chopped basil
Top sliced tomatoes with campesino cheese rounds. Sprinkle with basil, salt, pepper, and olive oil.
1 Tbsp olive oil
1 cup diced onion
1 clove garlic, minced
2 tsp dried basil
½ tsp sugar
½ tsp black pepper
2 bay leaves
1 28oz can diced tomatoes with juice
1 19oz can white Italian beans, drained and rinsed
2 cups zucchini, diced
2 cups hot, cooked long grain rice
½ cup Lucky Layla San Pedro aged cheese, grated
Heat oil in large non-stick skillet, over med-high heat, until hot. Add onion and garlic. Sauté for 3 minutes. Add basil and next 5 ingredients. Bring to a boil, then reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in beans, cook for an additional 3 minutes. Add zucchini and rice, cook for 5 minutes. Remove from heat. Remove bay leaves. Top servings with grated San Pedro aged cheese.
Layla's Picante Omelet Pie
Prep:10 min or less with kids helping
1/2 cup picante sauce
1 cup shredded Lucky Layla Farms San Pedro cheese
1 cup Lucky Layla Farms Yogurt cheese
6 Lavon Farms pasture-raised eggs
Tomato slices and fresh cilantro, optional for garnish
Preheat oven to 375 degrees
Pour the picante sauce in a lightly greased 9in pie pan.
Sprinkle with cheese;set aside.
In blender, combine eggs and yogurt cheese; cover and blend until smooth.
Pour over shredded cheese.
Bake at 375 for 20-25 minutes. Until knife comes out clean, let stand 5 minutes before cutting, garnish for a fancy finish.