Its complicated


Welcome all to the Jacobs Creamery cheesy newsie!

The title of the newsletter this week perfectly explains how The Wedge (not the Slice or the Wedgie) went last Saturday.
Complicated is organizing six markets a weekend, with a special order delivery and of course the need to drive two trucks at once.
Complicated? Yes! Thankfully my Dad was there (his wife was also very helpful but I am no longer allowed to discuss his wife due to law suit threat(not joking)).
So it all went off fairly easily thanks to all those that stepped in and helped me! The complications arrived halfway through the 8,000 people that attended the event came through. Which is why if you were there you heard us explain- why it was that we had the vanilla pudding to sample but only the chocolate for sale, and why the ricotta salata was available to taste but not for sale and so forth and so forth. There was a mass of people and all were very eager to be cheese enthusiasts until they got overwhelmed and came to the JC booth for some yummy creamy pudding! Pudding was by far the show stealer – which is kinda humorous since it was a cheese event. The entire event was very well organized and coordinated and was overly enjoyable for those that love cheese, I am greatly looking forward to the next one!
Since Jen and my Dad were so helpful I made them a special treat. Both are huge greek yogurt enthusiasts so I specially created a yummy coffee flavored Greek yogurt (of which one has your name on it Jen so you better come down to PSU and get it) and another special flavor- a particular favorite of mine Fig Greek yogurt.
Both are the new heaven via dairy products we are offering, it will likely not last the weekend so please come get your fill!
Next weeks heaven via dairy special will be the very new and outrageously yummy Heavenly Honey butter, which turns anything into scrumptious buttery treat!

You may have noticed that there has been a huge change in season lately. The warm summer nights are finished leaving crisp mornings and a slight chill in the air.
Some call this time of year fall but I call it BAKING SEASON!!! Yes this is the time when you have the oven on with yummy things coming out. Baking season means lots of things but there is certainly one ingredient that stands out amount the rest. Our specially promoted item this week will be BUTTER!!! YUM YUM YUM
There will be $2 given off of a pound of either the salted or unsalted so please come by and stock up.

Honk if you like butter in cake form!!!

I had a very interesting outing to the sheep creamery on Monday. I know I promised pictures but it didn’t happen. The pictures that is, I went out there.
I was so wooed by the sheep and their milk that I couldn’t manage to think of anything besides the gorgeous feta that the milk would allow me to make. So while I spent the day there, truly one thing was on my mind. Feta feta feta feta feta feta feta feta feta and the glorious taste that the feta would have with 11% fat and the richness and tangy-ness the sheep milk would give. So no pictures- so sorry. But the sheep bahhheddd and the hills were hilly and the driveway tree lined and the cheese was smelly so you can create a picture in your mind of what the delightful sheep creamery looked like.

Next week we have the Hood River harvest festival! Which is a charmingly long three day event which should be lots of fun since we are the only cheese vendor attending! Yeah go JC!!! The following week we have our fall cheese class scheduled. The class is looking pretty tight and cozy but- there is still room for you if you would like to join please send me your information.

The recipe this week comes from Epicurious via a friend they are called.
Lets make a date Muffins! What a lovely name for a muffin!

Here is what you will need!
Streusel Topping

* 2 tablespoons flour
* 3 tablespoons rolled oats
* 1/4 cup packed brown sugar
* 1/2 cup chopped toasted pecans
* 2 tablespoons unsalted butter, softened -JC butter must be used

Muffins!

* 9 ounces whole Medjool dates, pitted (about 14 dates or 2 cups)
* 3/4 cup boiling water
* 2 cups flour
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 4 tablespoons (1/2 stick) unsalted butter, softened from Jacobs Creamery
* 3/4 cup packed dark brown sugar
* 2 eggs also from JC
* 1 teaspoon vanilla


To make the streusel topping:

In a medium bowl, stir together the flour, oats, brown sugar, and pecans. Using a fork, cut in butter until well combined and mixture begins to hold together a bit. Set aside.

To make the muffins:

Preheat the oven to 375°F. Butter a 12-cup muffin tin. Place the dates in a shallow bowl (in a single layer if possible), pour the boiling water over them, and soak for 15 minutes. Transfer the dates and soaking liquid to a food processor and puree until almost smooth but a few pea-sized fruit pieces remain. Set aside to cool slightly.

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer, cream together the butter and brown sugar. With the motor running, mix in the eggs, one at a time. Add the vanilla. Add half of the flour mixture and mix until moistened. Follow with the date puree, and when thoroughly combined, mix in remainder of the flour mixture. Scrape down the sides and give a final stir with a spatula to make sure all ingredients are thoroughly combined. Divide the batter among the muffin cups. Top with the streusel and press down gently to adhere. Bake for 20 to 25 minutes.


Well that is all this week friends. Enjoy the lovely weekend that is ahead and I will look forward to seeing you at the markets!!
If you have time to kill and like to play a little cheesy knowledge game I have one for you (link)!
Its great if you need to dilly dally!

Much love to you all!
Cheese Czarina!