Foxwood Farm Magazine-March 2012 Visit us @ www.foxwoodfarm.com.au
What’s Happening @ Foxwood Cafe Easter Trading Hours-We are open every day over the Easter Break from 8am to 5 pm Daily. Public Holiday Menus will be in use throughout the weekend so we can make your visit fast and pleasant. We are happy to welcome Capertee Valley Saffron as a supplier. A boutique Saffron Farm located near Glen Davis they have provided us with Saffron Flavoured Fudge and Dessert Sauce, why not call in and try some. We also carry a wide range of locally made Jams – including Blackberry, but it sells fast. So get in early. Pukara Estate has also launched a Basil Pesto ideal for stirring through pasta or with our fresh Sourdough Bread. Call in and sample their range of Flavoured oils and vinegars.
Foxwood Babies This year we have plenty of new arrivals @ Foxwood Farm. Introducing Foxwood Coco Chanel-Pure Arabian Filly.
Foxwood Harmony-Part Arabian Filly
Jack, one of the rescued Eastern Grey Kangaroos- Playing with the hole in the hose.
Foxwood Recipes Its back for everyone that missed it the first time-This is also the recipe we use for our baked cheesecake, just add a biscuit base.
Foxwood Cheesecake Pops Cheesecake pops
(Makes 30-40 pops; from Sticky, Chewy, Messy, Gooey by Jill O’Connor) 5 x 226g packages cream cheese at room temperature 2 cups sugar ¼ cup all-purpose flour ¼ teaspoon salt 5 large eggs 2 egg yolks 2 teaspoons pure vanilla extract ¼ cup heavy cream453g dark chocolate, finely chopped 2 tablespoons vegetable shortening or oil Assorted decorations – optional [I used coloured sugar, strawberry jelly crystals, shredded coconut, hundreds and thousands, silver conchos] Position oven rack in the middle of the oven and preheat to 166′C. set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. Add the whole eggs and the egg yolks, one at a time, beating well after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 56g balls and place on a parchment paperlined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.
When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, heat half the chocolate and half the shortening or oil, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve. To make a Fabulous cheesecake just adds a biscuit base and fruit of your choice to the spring form pan.
Caramelized Balsamic Tomato & Bocconcini Salad 4 punnets of Cherry Tomatoes, 1 tub Baby Bocconcini, Pukara Estate Caramelised Balsamic to taste, Fresh Basil, Salt and pepper. SautĂŠ the whole cherry tomatoes in a fry pan with a little bit of olive oil until they begin to release juices. Transfer tomato mixture to a serving bowl. Add mozzarella and basil, toss and enjoy!
Order your Pukara Estate products from Foxwood Farm
Call: 0263588251 for deliveries ,details and postage.
Pan Seared Bruschet ta What you’ll need:
8 pieces of Foxwood Sourdough bread 1 tomato, finely chopped 1 large onion, chopped 1 garlic clove, finely chopped 1 basil leaf, chopped 2 tablespoons of Pukara Estate Garlic or Herb olive oil Chilli powder to taste 1/2 teaspoon sea salt 1 cup of finely chopped mushrooms Fresh mozzarella and Parmesan or Marinated Feta
How to Make It:
Heat one tablespoon of oil in a frying pan over medium high heat. Add onions,
garlic and
mushrooms and cook about 2 -3 minutes. Add tomatoes and cook until vegetables about 3 more minutes. Add spices, salt, pepper and basil and remove from heat.
are soft, Stir until
just mixed.
In the same pan, heat the second tablespoon of oil over medium heat. Add the bread and cook until browned on each side, about 3
– 4 minutes. Remove from heat. Repeat until all the bread is toasted. Add topping to bread. Grate fresh mozzarella and parmesan or marinated Feta over the vegetable topping and enjoy
Jack in training for the inaugural Running Stream Washing Boxing Championships. So far its Jack 10 , washing nil.
The End