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 paper-
lined 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. Sauté 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 are soft,
about 3 more minutes. Add spices, salt, pepper and basil and remove from heat. 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
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