The Fading D Farm Store
We are Closed Saturday August 20th.
You can still get our delicious Water Buffalo products at your convenience. Just take advantage of our porch pickup program. Purchase through our Online Store and pick it up at the farm. Available most days.
WATER BUFFALO RECIPES
BUFFALO CHILI
1 lb. Ground Water Buffalo
1 lb. Water Buffalo Chorizo
1 onion diced
1 Tbsp. diced garlic
1 can seasoned diced tomatoes
1 can tomato sauce
¼ cup molasses
½ Tbsp. chili powder
1 Tsp Italian seasoning
Salt and pepper to taste
1 can Bush’s Chili Beans Kidney Bean type
Brown the meat, onion and garlic, (drain off any excess fat), add the remainder of the ingredients and simmer for 1-2 hrs, stir frequently. Top with shredded Roco Water Buffalo Cheese
BUFFALO BARLEY SOUP
1 ½ lb ground Water Buffalo
2 cups onion (chopped fine)
1 cup carrots (diced)
½ cup celery (chopped fine)
½ lb fresh mushrooms (optional)
2 cloves garlic (minced)
½ tsp thyme
2 cups beef broth
2 cups chicken broth
2 cups water
¾ cup medium pearled barley
1 tsp salt
½ tsp pepper
½ tsp parsley
Brown meat, drain any excess fat
In large pot add all ingredients. Bring to a boil.
Lower heat and simmer 1- 2 hours
ALTERATIVELY cook in a crockpot on low for 5 hrs
Breakfast Hash
2 links Zesty Italian Water Buffalo Sausage
½ tsp. minced garlic
½ onion diced
1 medium sized sweet potato
¼ tsp cumin
¼ tsp Italian seasoning
Salt and pepper to taste
Remove casing from sausage. Break apart and brown over medium heat. When partially browned, add garlic and onion. When onion is halfway cooked, add the sweet potato and seasonings. Turn burner to medium/low, cover, stir frequently until potato is tender.
Top with shredded Roco cheese.
Optional: serve with fried egg on the side.
Serves 2-3
2 links Zesty Italian Water Buffalo Sausage
½ tsp. minced garlic
½ onion diced
1 medium sized sweet potato
¼ tsp cumin
¼ tsp Italian seasoning
Salt and pepper to taste
Remove casing from sausage. Break apart and brown over medium heat. When partially browned, add garlic and onion. When onion is halfway cooked, add the sweet potato and seasonings. Turn burner to medium/low, cover, stir frequently until potato is tender.
Top with shredded Roco cheese.
Optional: serve with fried egg on the side.
Serves 2-3
Cheese Buffalo Dip
1 lb. ground Buffalo
1 lb. Buffalo Chorizo
2 packages Taco seasoning
1 cup water
2 (8oz) packages Cream Cheese
1 lb. Sharp Cheddar (shredded)
1 cup milk
1 cup salsa
3-4 pieces Bacon
Brown ground Buffalo and Chorizo. Drain excess fat. Add 2 packages of taco dip and 1 cup water. Simmer until water is reduced (approximately 15-20 min)
Add Cream Cheese, Cheddar, milk and salsa to the seasoned meat. Heat on Low until Cheese is melted. Stir frequently.
Cook Bacon and cut into small pieces and place on top of the dip
Serve with Tortilla chips
ITALIAN RICOTTA COOKIES
INGREDIENTS
1 Cup Butter
2 Cups Granulated Sugar
2 Eggs
15 oz. Water Buffalo Ricotta
1 tsp. Vanilla Extract
4 Cups All Purpose Flour
2 tsp. Baking Powderr
1 tsp. Salt
GLAZE
1 1/2 Cups Powdered Sugar
3 Tbs. Milk
1/4 tsp Vanilla Extract
Preheat oven to 350
Cream together butter, sugar, and eggs
Add Ricotta and mix until smooth.
Add vanilla and blend
In a separate bowl mix flour, baking powder, and salt
Combine dry and wet ingredients and mix at low speed
Drop spoonfuls of dough onto non greased cookie sheet
Bake 12 minutes
Remove to a cooling rack with parchment paper beneath to catch extra glaze
Allow to cool
Mix glaze ingredients and drizzle over cookies
ENJOY!
Buffaloburgers
INGREDIENTS
1 lb ground Water Buffalo
1/2 Cup Quick Oats
1 egg
1/4 Tsp Salt
1/4 Tsp Pepper
1/4 Tsp Garlic Powder
1/3 Cup Worcestershire Sauce
If you cook your burgers 'well done' add a tsp olive
oil for moisture
Mix Thoroughly
Work the mixture well into patties (the more you pat
them the better they hold together)
Grill and Eat
OSSO BUCO
3 pounds buffalo osso buco
flour for dusting
salt and freshly ground black pepper to taste
2 tablespoons olive oil or butter (more as needed)
2 medium onions, sliced
2 medium carrots, peeled and sliced
2 celery stalks, sliced
½ cup dry red wine
6 cloves garlic, minced
1 (28-ounce) can diced tomatoes, undrained
1½ cups low-sodium beef broth (more as needed)
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
3–4 whole tabasco peppers, crushed
¼ cup parsley, chopped
grated parmesan for garnish
1 lemon, cut into wedges
1.Preheat the oven to 350°F. Pat the buffalo
shanks dry with a paper towel. Season both
sides with salt and pepper and dust with the flour.
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2.Place a Dutch oven on the stovetop over high heat and add the olive oil. 3.When the oil or butter is hot, add the shanks and brown all sides, about 3 minutes per side. 4.Remove the browned shanks and set aside 5. Reduce the heat to medium-high and add the onions, carrots and celery to the pot. Season with salt and pepper and sauté until slightly tender, about 4–5 minutes. 6. Add the wine and deglaze the pan, scraping the delicious bits from the bottom of the pan. 7. Add the garlic, diced tomatoes, beef broth, thyme, oregano, basil, bay leaf and peppers and bring to a boil. 8.Return the shanks to the pan. If needed, add more beef broth to fully cover the shanks. 9. Cover with a lid and place in the oven for 2–3 hours, until the meat is falling off the bone. Or you can leave it on a low simmer on the stove. 10. Check the oven every 30 minutes, basting the shanks, and turn the shanks halfway through . 11. To serve, remove the shanks with a slotted spoon and place on individual plates. Spoon the sauce from the pot over the shanks and garnish with the parsley, Parmesan and a wedge of lemon.
Priscilla's Ground Buffalo and Peas
Ingredients:
- 1 pack of ground water buffalo beef (Fading D Farm)
- 1 bag of pink-eyed purple hull peas (Hot Pepper Herb Farm)
- 1 baby ginger root (Windcrest farm)
- 1 large green bell pepper
- 1 white onion
- olive oil
- garlic 4-5 cloves
- Thyme 2 sprigs (or equivalent of dry)
-Chili oil (ideally La Yu chinese chili oil) Optional
Recipe
- Heat oil in a pan
- Cut the onions and add to Pink-eyed purple hull peas
- Saute until onion is translucent
- Add ground buffalo and let cook until the meat is no
longer pink
- While the meat is cooking, grate a baby ginger root into the pan (if you want a stronger flavor then use a mature ginger root) and add minced cloves of garlic (add as many cloves to taste, I like garlic so I added 4-5 large cloves)
- When the meat is almost done, add cut green bell peppers
- Add thyme
- If you want a spicier taste then try adding some chili oil
- Serve hot over a bowl of rice!
Buffalo Choila (Nepali)
Ingredients:
-½ tbs Fenugreek Seed
-Red Chili to taste
-1 tbs Garlic & Ginger Mix
-5 ounces Red Onion
-3 ounces Tomato
-Cilantro to garnish
-Lime to taste
-Salt to taste -Black Pepper / Schezwan Pepper to taste
-2 lbs Round Top Buffalo Steak
-Green Chili to taste
-Broil the meat and cut it into small cubes.
-Add smashed garlic and ginger, salt and pepper, turmeric powder, cinnamon powder.
-Saute red chili pepper and fenugreek seed in olive/mustard oil, and grind and add in the mix.
-Add remaining chopped onions, green chilies, and red tomatoes, mix evenly
-Garnish with green cilantro and it is ready.
Nepali Momo
Ingredients:
-4 cups all-purpose flour*
*Alternatively use Won-Ton Wrappers
-2 1/2 pounds ground buffalo
-1 cup chopped fresh cilantro
-1 cup chopped onions
-4 tablespoons minced garlic
-4 tablespoons minced peeled ginger
-2 tablespoons ground cumin
-1 teaspoon ground cinnamon
-Salt and black pepper
-Nonstick cooking spray
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Mix together the flour and 1 1/2 cups room temperature water in a bowl. Knead the dough well until it is medium-firm and flexible. Cover and let rest for 1 hour*.
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Meanwhile, mix together the ground buffalo, cilantro, onions, garlic, ginger, cumin, cinnamon, 2 teaspoons salt and 1/2 teaspoon pepper in a bowl.
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To make the wrappers: Break off 1/2 ounce of dough and forming it into a ball. Place the ball on a flat surface and roll it into a 4-inch round with a rolling pin. Repeat with the remaining dough.
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Spray a steamer pan with cooking spray.
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Place a tablespoon of the ground buffalo filling in the middle of a wrapper. Holding the wrapper in your left hand. Use your right thumb and index finger to start pinching the edges of the wrapper together. Pinch and fold until the edges of the circle close up like a little satchel. Place the momo in the prepared steamer pan. Repeat with remaining wrappers and filling.
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Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with the momos on top of the pot and cover with a tight lid. Steam the momos until cooked, 8 to 9 minutes.
BUFALATTE COFFEE CAKE
Ingredients:
1 cup sugar
1/2 cup butter
2 eggs
1 cup Bufalatte (traditional)
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
FILLING
1/2 cup chopped walnuts
2 teaspoons cinnamon
1/2 cup brown sugar
1/4 teaspoon salt
Cream butter and sugar together, add eggs, Bufalatte and vanilla. Sift flour, baking powder,baking soda and salt. Add to butter mixture blending lightly. Pour half into a lightly greased square pan. Sprinkle 1/2 of the filling over the batter. Add remaining batter and and finish with the nut mixture on top. Bake at 350 degrees for 40+ minutes. It’s done when you can stick a toothpick in the middle and it comes out clean
Ricotta gnocchi with thyme Brown Butter
Ricotta Gnocchi
1 pound whole-Milk ricotta CHeese
1 large Egg, Beaten
1 Tablespoon unsalted Butter, Melted
1/2 cup freshly grated Parmigiano-Reggiano Cheese
1/8 teaspoon Freshly grated Nutmeg
1 teaspoon Sea Salt, plus more for simmering
1/2 teaspoon freshly ground black pepper
3/4 cup unbleached all-purpose flour, plus more for dusting
Thyme Brown Butter Sauce:
1/2 cup (1 Stick) unsalted Butter
2 tablespoons sherry vinegar
2 tablespoons chopped fresh thyme leaves
Sea salt and freshly ground black pepper
Freshly grated Parmigiano0Reggiano Cheese for serving
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1. To Prepare Gnocchi: In a medium bowl, combine ricotta, egg, butter, Parmesan, and Seasonings; stir until well combined. Sift flour over the mixture and, using a spatula, fold until a soft dough forms.
2. Place dough on a lightly floured work surface and cut into fourths with a bench scraper. Roll each portion into a long rope about 3/4 inch in diameter. Using the bench scrapper, cut the ropes into 1-inch long pieces and transfer gnocchi to a lightly floured baking sheet.
3. Bring a large pot of water to a gentile boil and season generously with salt.
4. To prepare brown butter sauce: Melt butter in a large skillet set over medium-high heat, stirring occasionally, until the milk solids turn golden brown and the butter takes on a nutty aroma. Stir in sherry vinegar and thyme. Taste and adjust seasoning with salt and pepper. reduce heat to low.
5 to cook gnocchi: Working in batches, add gnocchi to the boiling water and cook until they float to the surface 2-3 minutes. Using a slotted spoon or spider, drain gnocchi and transfer to the skillet with the sauce, gently stirring to coat with the butter and thym. Taste and adjust seasoning with salt and pepper.
6. To serve: transfer dumplings to a warmed shallow pasta bowls or large rimmed serving platter; garnish generously with grated Parmesan and serve immediately.
Blueberry Graham dessert
Ingredients:
3/4 cup graham cracker crumbs (about 12 squares)
1/4 Cup chopped Walnuts
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 tablespoons butter
3 oz of cream cheese, softened
1/3 cup confectioners sugar
1/2 cup ricotta cheese
2 teaspoons lemon juice
4 cups fresh blueberries
whipped cream, optional
1.In a large bowl, combine the cracker crumbs, walnuts, sugar and cinnamon. Stir in butter; set aside. In another large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in ricotta cheese and lemon juice.
2. Place 1/2 cup blueberries in each of 4 dessert dishes. Top with cream cheese mixture, crumbs and remaining blueberries. Garnish with whipped cream if desired. Refrigerate until serving.
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Amaretto Ricotta Cheesecake
Ingredients
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2-3/4 cups Fading D farm ricotta cheese
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1/3 cup cornstarch
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1/4 cup amaretto
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2 packages (8 ounces each) cream cheese, softened
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1-1/2 cups sugar
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1 cup sour cream
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5 large eggs, room temperature, lightly beaten
Topping
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1 cup sour cream
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2 tablespoons sugar
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2 tablespoons amaretto
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Use Fading D Farm Ricotta di Buffala or if you wish to substitute Line a strainer or colander with 4 layers of cheesecloth or 1 coffee filter; place over a bowl. Place ricotta in prepared strainer; cover ricotta with sides of cheesecloth. Refrigerate at least 8 hours or overnight. Remove ricotta from cheesecloth; discard liquid in bowl
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Preheat oven to 350°. In a small bowl, mix cornstarch and amaretto. In a large bowl, beat cream cheese, sugar, sour cream and drained ricotta until smooth. Beat in amaretto mixture. Add eggs; beat on low speed just until blended.
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Pour into a greased 10-in. springform pan. Place on a baking sheet. Bake until center is almost set, 1 to 1-1/4 hours. Let stand 5 minutes on a wire rack.
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In a small bowl, mix topping ingredients; spread over top of cheesecake. Bake 5 minutes longer.
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Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
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For garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, until warm, about 10 seconds. Add cranberries; toss to coat. Place sugar in a small bowl; add cranberries and toss to coat. Place on waxed paper and let stand until set, about 1 hour.
Sausage & Spinach Calzones
Ingredients:
1/2 pound fading D farm sausage
3 cups fresh baby spinach
1 tube (13.8 ounces) refrigerated pizza crust
3/4 cup shredded Water Buffalo Mozzarella
1/2 cup Water Buffalo ricotta cheese
1/4 teaspoon pepper
Pizza sauce, optional
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Preheat oven to 400°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes; drain. Add spinach; cook and stir until wilted. Remove from heat.
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On a lightly floured surface, unroll and pat dough into a 15x11-in. rectangle. Cut into 4 rectangles. Sprinkle mozzarella cheese on half of each rectangle to within 1 in. of edges.
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Stir ricotta cheese and pepper into sausage mixture; spoon over mozzarella cheese. Fold dough over filling; press edges with a fork to seal. Place on a greased baking sheet.
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Bake until light golden brown, 10-15 minutes. If desired, serve with pizza sauce.
**Freeze option: Freeze cooled calzones in an airtight freezer container. To use, microwave calzone on high until heated through.
