Roasted Duck


INGREDIENTS
  • 1  duck (approx. 5-6 lbs)
  • 1 teaspoon salt, plus pepper to taste
  • 1 white onion, chopped
  • 1 cup pomegranate jelly
  • 1 tablespoon orange juice
  • 1 tablespoon orange zest

PREPARING THE DUCK
Preheat oven to 425 degrees.

Sprinkle the inside and outside of the duck with salt and pepper to taste. Chop the onion into medium-sized pieces, and place inside the bird. Truss the bird and prick the skin with a knife. Dry the bird thoroughly before placing in the oven.

ROASTING THE DUCK
With the breast-side facing upwards, place the duck in a roasting pan in the center rack of the oven for 15 minutes until lightly browned. Then, lower the temperature to 350 degrees and roast the duck for at least one hour, or up to one hour and 25 minutes. Using a bulb baster, occasionally baste extra fat from the roasting pan.

When cooking, juices from the fattest part of the thigh or drumstick run a faint rose color when the bird is pricked with a fork or knife. A faint rose color means the duck is cooked to medium rare. You can also tell it has reached this level when the duck is lifted and drained, and the last drops of juice from the vent are pale rose. If the bird is well done, these juices will be a pale yellow color.

SERVING THE DUCK
When the duck has reached the desired level of doneness, remove it from the oven. Remove the trussing strings. Move the bird from the roasting plan to a serving platter, and allow it to rest for at least 10 minutes prior to carving.

GARNISHING THE DUCK

While the duck rests, prepare the sauce to accompany it. In a small saucepan, combine the pomegranate jelly, orange juice, and orange zest. Bring the mixture to a boil, then strain and serve alongside the duck.

Don't forget to order your Duck, Goose, or Spiral Ham from SMC in time for the Holidays! Visit www.SouthMountainCreamery.com to view all of our Holiday Products. 

For more duck recipes, visit the Tasty Duck website.

date Tuesday, December 16, 2014
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Hot Spiced Cider


Hot Apple Cider


Add a little heat to your SMC cider with this simple recipe!


Ingredients
8 cups apple cider
1/4 cup brown sugar
6 cinnamon sticks (more for garnish if desired)
1 tsp whole allspice
1 tsp whole cloves
apple slices for garnish
cheesecloth for spices

Directions
Combine brown sugar and cider in a medium saucepan. Tie cinnamon, allspice and cloves in cheesecloth and place in saucepan with cider/cinnamon mixture. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes. Discard spice bag. Ladle into mugs. Serve with apple slice and cinnamon stick garnish and enjoy!

date Wednesday, October 22, 2014
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Bison Stuffed Peppers



Ingredients:
1 lb. Ground Bison
4 bell peppers (any color)
4-5 roma tomatoes
1 tsp. minced garlic
dash Worcestershire sauce
2 cups cooked rice
1 onion, diced
Manoli Canoli olive oil
salt, pepper, oregano, to taste
SMC extra sharp cheddar cheese, shredded

Directions:
Preheat oven to 350F. Bring a large pot of water to a boil over high heat. Cut tops off of bell peppers and remove seeds and insides. Add peppers to boiling water and keep completely under water for about 3 minutes. Drain and set aside.

Heat olive oil in a skillet over medium heat. Cook onions and garlic until onions are soft, about 5 minutes. Remove from heat. In a medium sized bowl, mix meat, rice, tomatoes, onion, garlic and seasonings until well blended.

Drizzle a small amount of olive oil inside the peppers and arrange in a baking dish. Stuff the peppers with prepared filling. Place peppers in oven and bake 40-50 minutes. Top with shredded cheese.

date Tuesday, September 2, 2014
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SMC Ice Cream Pie


Ice Cream Pie

Ingredients:
1 ½ cups Graham Cracker Crumbs
5 Tbsp. SMC unsalted butter, melted; more for greasing the pan
2 pints SMC chocolate ice cream, slightly softened
¾ cup Hot Fudge Sauce
1 pint SMC coffee ice cream, slightly softened
1 pint SMC vanilla ice cream, slightly softened

For the crust:
Preheat oven to 350°F. Grease a 9-inch pie plate.
Measure 1-1/2 cups of crumbs and put them in a bowl. Add the melted butter and stir until crumbs are evenly moistened. Transfer to the pie plate and press the mixture evenly into the bottom and sides. 
Bake for 10 minutes. Let cool completely on a wire rack.

For the pie:
Scoop 1 pint of the chocolate ice cream into the cooled crust and spread it evenly with a spatula. Place in the freezer for 30 min.
Remove the pie from the freezer and drizzle 1/2 cup of the room-temperature fudge sauce over the ice cream.
Using a small ice cream scoop, scoop round balls of the chocolate, coffee, and vanilla ice creams and arrange them over the fudge sauce layer. Drizzle with 1/4 cup of fudge sauce. Freeze until the ice cream is firm, about 2 hours.
Loosely cover the pie with waxed paper and then wrap with aluminum foil. Ice cream pie will freeze for up to two weeks.
To serve, let the pie soften for 15 to 30 min. Cut into wedges, serve, and enjoy!

Substitutions:
Substitute chocolate, coffee, and vanilla ice cream for your favorite SMC ice cream flavors!
Use wafer cookies or chocolate graham crackers to make a pie crust.

date Monday, August 18, 2014
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SMC-Style French Toast

SMC-Style French Toast



Try this French Toast recipe with a hint of SMC french vanilla dairy creamer! South Mountain Creamery's French Vanilla Dairy Creamer is made from the milk and cream from our very own cows!


Ingredients:
2 SMC Certified Humane eggs
1/2 cup SMC French Vanilla Dairy Creamer
4 slices Texas size toast or thick sliced bread

Directions:

  1. Beat eggs until slightly foamy. 
  2. Add creamer to eggs and whisk until well blended. 
  3. Dip Texas size toast in mixture; turn to coat and allow bread to soak up all mixture. 
  4. Cook bread in skillet, turning once, until brown on both sides.

date Monday, August 11, 2014
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Orchid Island Orange Juice Chicken

Orchid Island Orange Juice Chicken

This recipe uses ingredients you can buy from South Mountain Creamery: butter, chicken breasts, and Natalie's Orchid Island Orange Juice!


INGREDIENTS:
4 SMC boneless, skinless chicken breast halves
2 tablespoons prepared Dijon-style mustard
1/2 cup chopped onion
1/2 cup packed brown sugar, divided
2 cups Natalie’s Orchid Island Orange Juice
2 tablespoons SMC butter
2 tablespoons all-purpose flour

DIRECTIONS:
1. Preheat oven to 375 degrees F.
2. Place chicken in a 9x13 inch baking dish. Spread mustard evenly over the chicken and sprinkle with chopped onion. Coat lightly with 1/4 cup of the brown sugar and pour in enough orange juice to cover chicken. Add butter on top.
3. Bake in preheated oven for 45 minutes, then remove leftover sauce from baking dish and pour into a saucepan. Sprinkle chicken with remaining 1/4 cup brown sugar and return to oven.

4. Whisk flour into sauce in saucepan. Add leftover orange juice and heat on high until the sauce thickens. Remove chicken from oven and place on a serving dish; pour sauce over the chicken or into a gravy boat, and serve.

date Thursday, June 26, 2014
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Cheesecake with Sour Cream Topping


Cheesecake with Sour Cream Topping


INGREDIENTS:
1 1/2 cups graham cracker crumbs
1/4 cup SMC butter, melted
1 cup sugar, divided
2 SMC Certified Humane eggs, beaten
16 ounces SMC cream cheese, softened
1 dash salt
1 1/2 teaspoons vanilla divided use
1 cup SMC Sour Cream

DIRECTIONS:
For the Crust:
Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling.

For the Filling:
Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Let cool 30 minutes before adding the sour cream topping.

For the Sour Cream Topping:

While cheesecake is cooling, mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.

date Friday, June 6, 2014
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Mini Bacon Quiches


Mini Bacon Quiches
Adapted from All Recipes

Ingredients:
5 slices SMC bacon
8oz SMC cream cheese, softened
2 SMC tablespoons milk
2 SMC eggs
½ cup SMC Swiss cheese, shredded
2 tablespoons chopped green onion
1 (10 ounce) can refrigerated flaky biscuit dough

Directions:
  1. Preheat oven to 375 degrees F. Lightly grease 10 muffin cups.
  2. Place bacon in a large, deep skillet. Cook over medium high heat until crisp and evenly brown. Drain, crumble, and set aside.
  3. Place the cream cheese, milk, and eggs in a medium bowl, and beat until smooth with an electric mixer set on Low. Stir in Swiss cheese and green onion, set aside.
  4. Separate dough into 10 biscuits. Press into the bottom and sides of each muffin cup, forming 1/4 inch rims. Sprinkle half of the bacon into the bottoms of the dough-lined muffin cups. Spoon about 2 tablespoons of the cream cheese mixture into each cup.
  5. Bake 20 to 25 minutes in the preheated oven, until filling is set and rims of the tarts are golden brown. Sprinkle with the remaining bacon, and lightly press into the filling. Remove from pan
  6. Serve warm and enjoy!


date Monday, May 12, 2014
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Buffalo Party Wings with Blue Cheese Dressing

Picture www.pilgrims.com

A perfect addition to Monday Night Football, March Madness, a New Year's Eve party or a casual family dinner! These wings are from our friends at Fells Point and are raised to the same standards as SMC animals! There are no legs in this package

PRICE: Per Pound
AVG WEIGHT: 2LBS

Pair these wings with a homemade SMC Buffalo Wing Sauce & Blue Cheese Dressing!

CLASSIC BUFFALO WING SAUCE
2/3C hot pepper sauce
1/2 cup cold unsalted butter
1 1/2T white vinegar
1/4t Worcestershire sauce
1/4t cayenne pepper
1/8t garlic powder
salt to taste
1. Combine all ingredients over medium heat. Bring to a simmer while stirring with whisk. When liquid begins to bubble on sides of the pan, remove from heat!

BLUE CHEESE DRESSING:
Makes 1 cup.
  • 4 ounces SMC blue cheese, crumbled
  • 1/2 teaspoon sea salt
  • a few turns freshly ground black pepper
  • 1 tablespoon finely chopped chives , tarragon, chervil, or other fresh herbs as available
  • 1/4 cup SMC sour cream
  • 1/4 cup SMC buttermilk
  • 1 tablespoon cider vinegar
1. In a medium bowl, mash the blue cheese with the salt and pepper with the back of a fork until the pieces of cheese are finely broken up.
2. Stir in the herbs, sour cream, buttermilk, and cider vinegar until well mixed.
3. Taste and adjust any of the seasonings to your liking. If the dressing is too thick, add more buttermilk until it reaches the desired consistency.

Shop online at www.southmountaincreamery.com! 
 

date Wednesday, January 29, 2014
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