adapted from the Fannie Farmer Cookbook

Though this dish is traditionally prepared with lamb, it is a good way to use up leftover roasted goat meat.

Ingredients:
3 cups chopped cooked goat meat
1 clove garlic, peeled
1 medium onion
1 tsp rosemary, crumbled
4 tbsp butter
2 tbsp flour
3/4 cup broth
salt
freshly ground pepper
4 medium potatoes, cooked and mashed (about 3 cups)

Preheat oven to 375° F.

Combine meat, garlic, onion and rosemary. Chop until fine in a food processor. Melt butter in skillet and stir in flour. Cook for a few minutes until smooth and blended. Slowly add broth. Stir and cook until gravy is thickened, cooking at least 5 minutes to get rid of raw flour taste. Add meat mixture, stir to blend, and add salt & pepper to taste. Spoon into 1-1/2 quart casserole or deep pie dish. Spread the mashed potatoes on top and cover evenly to edge of casserole. Make a criss-cross design with at fork. Bake for 35-40 minutes or until meat is bubbling hot and potatoes are browned.

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Lydia's caprine adaptation of Al Roker's Chili

Ingredients:
2 lbs goat meat, cubed in bite-sized pieces
1 lb hot Italian sausage, removed from casings
2 large onions, diced
12 cloves garlic, diced
1 tbsp cumin
1 tbsp paprika
1 tbsp pure chili powder
2 cups water
1 32-oz can crushed tomatoes
1 16-oz can pinto beans
1 16-oz can northern beans
1 16-oz can dark red kidney beans

For garnish: chopped scallions, sour cream and shredded cheddar cheese.

Brown the goat and sausage in a large dutch oven. Remove the meat and reserve. Drain off the fat, reserving about two tablespoons. Saute the onions and garlic until translucent, about seven to eight minutes.

Add the cumin, paprika and chili powder. Then add the tomatoes, water and meat into the dutch oven. Stir the whole pot, and simmer on the stove for about an hour and a half.

At that point, add the three cans of beans and simmer for another 30 minutes.

Serve with dishes of chopped scallions, sour cream and shredded cheddar cheese. A nice warm corn bread would be good as well (with goat butter).

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(makes 4 servings)

Ingredients:
4 goat shoulders, 1 in. thick, round bone or blade
1 8-ounce can crushed pineapple in its own juice
1 t salt
1/2 c jalapeno jelly (may substitute apricot jam)
1/2 t ground pepper
1/4 c fresh lemon juice
1/2 t ground cinnamon
1 T prepared mustard

Sprinkle goat shoulders with a mixture of salt, pepper and cinnamon. Combine remaining ingredients in small saucepan. Bring to a boil, stirring until jelly is melted. Broil or grill chops 4 inches from heat source, 8-10 minutes on each side. Spoon sauce on goat least 5 minutes of cooking time.

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Ingredients:
1 leg of goat (5 to 7 lbs), boned
2 t salt
1 c wine or vinegar
1 t sage
1 c vegetable oil
3 large potatoes
2 cloves garlic, whole
3 onions
1 bay leaf, crumbled
3 large chilies
1 t rosemary
2 garlic cloves, skin removed
1/2 t crushed pepper

Combine vinegar, oil and seasonings and pour over goat. Cover and marinate in refrigerator 12 to 24 hours, turning often. Remove goat, strain marinade and reserve. Quarter potatoes and onions and place in shallow roasting pan along with chilies and garlic and pour 1/4 cup marinade over vegetables. Place goat on roasting rack over vegetables. Pour 1/4 cup marinade over goat. Roast at 325° F for approximately 25 minutes per pound of goat. Baste with 1/4 cup marinade every 20-30 minutes before carving. Serve with vegetables.

Use drippings for gravy if desired.

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A fun and easy recipe:
3 cups sugar
2/3 cup goat's milk
3/4 cup margarine
6 ounces chocolate chips
7 ounces marshmallow cream
1 teaspoon vanilla

Combine sugar, milk, and margarine in heavy quart sauce pain. Stirring constantly, bring to full rolling boil. Reduce heat to medium, and continue boiling for 5 minutes. Remove from heat, and stir in chocolate chips until melted. Add marshmallow cream and vanilla, beating until well blended. Pour into greased 9 x 13 pan. Cool at room temperature. You can add nuts if you wish also. The chocolate chips can be substituted with butterscotch chips, almond bark, etc., if you want to try out different flavors of fudge too. This one is so easy, the kids can do it!

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from Capri Herb Farm

Ingredients:
1 Gallon Milk (Preferably unpastuerized Goat milk, but other milk will work)
1/2 cup white vinegar or substitute 1/2 cup lime juice or 1/2 cup Lemon juice
Salt to taste (minimum is about 1 1/2 tablespoons, or 2 1/2 tablespoons for ricotta or cottage cheese)

Put milk into large stainless steel cook pot and slowly heat until milk is between 190 and 200 degrees. (In cheese making temperature is up there next to God, so the temperature has to be right!)

Slowly add the vinegar, lemon, or lime juice while stirring until all is added and mixed thoroughly into the milk, but only until it is added. Do not over-stir! It will curdle as it is supposed to do.

Let cool undisturbed until it is around 100 degrees (not too hot to handle with your hands) Add salt to taste, and SLOWLY either cut the curd or stir very gently to break up the curd into pieces. If you are wanting ricotta, you break it up into VERY small pieces. If you want a "cream cheese", you don't break it up into pieces smaller than quarter sized pieces.

Drain the cheese into a cheese cloth lined colander. (you can buy cheese cloth at most grocery stores in the laundry/cleanser sections). If you use fine cheesecloth, double or triple it in thickness. Take the 4 corners of the cheesecloth and bring them together and tie them together.

Hang the "dripping" cheese until it is the consistency you want. If you want ricotta or cottage cheese, only hang it for an hour and use less salt since salt pulls the whey from the curd. If you want a cream cheese, let it hang for 4 hours. If you want a white harder cheese, let it hang for 12 hours (and use a little more salt to get more whey out of the cheese). No aluminum utensils and rubber sometimes has a "smell" to it that will transfer to the cheese, so stainless steel is best!

Untie the cheese, mold it and chill until cold, molding it in whatever size container you want to use.

A great party cheese is to take a cookie press (battery kind) and make little tiny cheeses with the press and put them on waxed paper in an air tight container. If you want a very smooth cheese, like cream cheese, then put the cheese in a mixer after it is untied and mix until smooth consistency. If you are going for a hard cheese, then the cheese in the bag will be hard, with small air pockets.

Now, if you have made the "cream" type cheese, you can make a Torte by taking the cheese while it is still in the mixer and add 1/4 volume (approximately) pure butter. Then take a mold (a plastic container that is appropriate size) Put one layer cheese/torte mix sprinkle Black Olives, sun dried tomatoes, basil pesto sauce (my favorite!) or diced dates, then layer again to the top, alternating with your gastronomical preferences. On top decorate with pimento slices, bay leaves, or whatever your desire. Put in refrigerator until cold, and unmold.

Notes:
Mold the cheese while still warm, and then chill. Also, breaking up the curd as well as the salt as well as the hanging time determines the consistency of the cheese, and yes you can peek at it while it is hanging and draining!

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