I love it when those memory foods resurrect and when Wendell Crow (the Master Cheese Maker at Crow's Famous Goat Dairy) brought us quark, I just about died. He has mastered the art of "Quark Making" using their amazing goat milk from their herd of Nubian Goats (Rhonda is the Herd Manager - who takes special, loving care of all those beautiful creatures).
Last week two women from Switzerland came to volunteer - I showed them around and of course took them to the market and the little black refrigerator full of Everything Goat.
Both lovely ladies also just about died when they saw Crow's Dairy Quark. I watched their faces as they did a taste test.....big smiles.....it passed.....it's like it is in Europe....they plan to tell all their European friends that The Simple Farm carries quark - really good quark.
So, what is quark? I like to tell people it's a combination of a yogurt/soft cheese/sour cream like taste. In Europe, quark is often used to make those delicious French cheese cakes. Quark is a staple in Germany and if you want to put a smile on someones face mix it up with Nutella like Jamie Oliver does. Use quark like you would yogurt - add granola and fruit (blueberries are our favorite).
This article here in the NY Times says to
Spread it over toast or a bagel.
Dollop it over potatoes or rich pasta dishes.
Lighten it up with a little whipped cream and a grating of fresh lemon zest and use it to fill crepes.
Use it as a filling for omelets, frittatas or ravioli - and quark is used as a filling in certain cheesecakes and strudels.
Mix it with a little paprika, chopped chives (we have these) - makes a perfect dip or spread.
Mix our Gourmet Goat (caramel) in with the quark and top it with strawberries. Delicious!
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