Ingredients

  • 1-1/3 cups flourThe Ultimate Brownie
  • 3/4 cup Dutch-process cocoa powder
  • 1/2 teaspoon sea salt
  • 1 cup (2 sticks) Darigold unsalted butter, at room temperature
  • 1-1/2 cups sugar
  • 1-1/2 cups brown sugar
  • 2 tablespoons Darigold sour cream
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • Coffee Syrup*
  • 1 cup Bittersweet Chocolate Ganache
  • Fruity or grassy extra-virgin olive oil, for drizzling
  • Flaky Sea Salt (such as Fleur de Sel or Maldon), for sprinkling

Instructions

Line 14 muffin cups with paper liners; set aside. Heat oven to 350ºF. Whisk together the flour, cocoa powder and salt in a medium-size bowl. In a separate medium-size bowl, beat the butter on medium-high speed until fluffy; scrape down sides of bowl as needed. Add sugars and beat on medium-high until well incorporated and the mixture is light and fluffy (about 2 minutes). Beat in the sour cream and vanilla. Then add in the eggs, one at a time, beating well after each addition. With the mixer on low, add the dry ingredients and beat just until combined.

Divide the batter equally among the muffin cups. Bake on the middle rack until edges are puffed and set and the centers look slightly undercooked but not raw (20 to 25 minutes). While brownies are still hot, brush them with the Coffee Syrup. Cool on a wire rack for at least 20 minutes. Brownies will fall a bit in the middle as they cool. Fill each hollow with about 1 tablespoon Bittersweet Chocolate Ganache. Drizzle each brownie with extra-virgin olive oil and sprinkle with fleur de sel. Serve warm. Makes 14 brownies.

* Coffee syrup: In a small saucepan, combine 1/2 cup strong coffee and 1/2 cup sugar and bring to a boil over high heat. Continue to boil for 1 to 2 minutes, or until slightly thickened.

 

Bittersweet Chocolate Ganache

Ingredients

  • 8 oz Dark Chocolate
  • 1 cup Darigold Heavy Cream
  • 2 oz Corn Syrup
  • 1/2 Stick Darigold Butter (unsalted)

Instructions
Chop dark chocolate in small chunks. Bring cream to a boil and pour over chocolate. Let sit one minute and using a whisk stir gently until chocolate is completely melted and ganache is smooth.

Add corn syrup and soft butter and mix until ganache is smooth.

Cool at room temperature for 2 hours or until ganache sets up smooth and soft.

 

Tags - Darigold, Fresh Volume 6

Roasted Onion Dip

Ingredients

  • 2 large yellow onions, halved, peeled and thinly sliced
  • 1 tablespoon vegetable oil
  • Salt to taste
  • 2 leeks, halved lengthwise, rinsed and thinly sliced (white and light-green parts only)
  • 1½ cups Darigold sour cream
  • ⅓ cup minced shallot
  • 2 tablespoons thinly sliced chives
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • Pinch cayenne pepper
  • Assorted vegetables
  • Pita chips

Instructions

Heat a large, heavy skillet over medium-high heat and add the onions. Cook until they soften and begin to brown (about 5 minutes). Add the oil, season with salt and continue cooking until the onions are very soft and caramelized (about 5 minutes). Stir in leeks and cook until softened (about 3 minutes). Transfer to a bowl to cool.

When cooled, stir in the sour cream, shallots, chives, lemon juice, Worcestershire and cayenne. Season with salt to taste. Serve with the vegetables and pita chips.  Makes about 10 servings.

 

Roasted Corn and Pepper Dip 

Ingredients

  • 2 cups fresh or frozen (thawed) corn kernels
  • 1 red bell pepper, seeded and chopped
  • 1 poblano pepper, seeded and chopped
  • 1 tablespoon olive oil
  • Salt to taste
  • 1 cup shredded Monterey jack cheese
  • 1 cup Darigold sour cream
  • ½ cup mayonnaise
  • ¼ teaspoon freshly ground black pepper
  • Pinch cayenne pepper
  • ½ teaspoon smoked paprika (optional)
  • Tortilla chips

Instructions

Preheat oven to 425°F. Toss the corn, peppers, olive oil and salt in a shallow baking sheet with sides. Spread out into a thin layer and roast until lightly browned (15-20 minutes).  Set aside.

Grease a shallow, 1-quart baking dish and set aside. In a medium-size bowl, stir together the cheese, sour cream, mayonnaise, pepper, cayenne, paprika and roasted vegetables. Place in the baking dish and bake until edges are bubbly (about 20 minutes). Serve with the chips.  Makes 4 to 6 servings.

 

Wasabi Whipped Cream Dip 

Ingredients

  • 2-3 teaspoons wasabi paste*
  • 1 tablespoon water
  • ½ cup Darigold heavy cream
  • ½ cup Darigold sour cream
  • 1 cup green beans, stemmed
  • ½ pound asparagus, ends trimmed
  • Cherry tomatoes
  • Radishes, trimmed
  • Baby carrots

Instructions

Mix the wasabi paste and water together in a small bowl. In a mixing bowl, whip the cream until it forms soft peaks. Fold in the wasabi and sour cream and transfer to a small serving bowl. Chill until serving time.

Pour 4 cups water into a large skillet and bring to a boil.  Add the beans and cook until bright green and crisp (about 5 minutes). Remove beans to a bowl of ice water and add the asparagus to the skillet. Cook until bright green and crisp (about 2 minutes, depending upon thickness). Remove to ice water.  When beans and asparagus are chilled, drain.

Arrange the vegetables around the dip on a large platter.  Makes 6 to 8 servings.

* available in the Asian foods section of larger supermarkets

Tip: This dip is delicious on smoked salmon layered on thin slices of rye or pumpernickel.

Tags - Darigold

Grilled Corn with Sour Cream and Cotija cheese 

Ingredients

  • 4 ears fresh corn, husked
  • 2 tablespoons Darigold butter, melted
  • Salt and ground black pepper to taste
  • ½ cup Darigold sour cream
  • 1 teaspoon grated lime peel
  • ⅛ teaspoon ground chipotle chile or ground cayenne pepper
  • ¼ cup crumbled cotija or grated Pecorino Romano cheese

Instructions

Preheat a grill. Brush the corn with the butter and sprinkle with salt and pepper. Grill, turning often, until lightly browned on all sides (15-20 minutes). Transfer to a platter. Combine the sour cream, lime peel and ground chile powder in a small bowl and brush on the corn. Sprinkle with the cheese and additional chile, if desired. Makes 4 servings.

 

Orange Cream Soda

Ingredients

  • ¼ Cup Darigold half & half or Darigold heavy cream
  • 2 oz. orange flavored syrup
  • Shaved ice
  • Carbonated water

Instructions

In the bottom of a 16 oz. glass, add ¼ cup Darigold half-and-half or heavy cream and 2 oz. orange flavored syrup. Add enough shaved ice to fill half the glass; stir to mix. (If available, use a shaker for a more authentic cream soda.) Slowly add enough carbonated water* to fill the glass. Top with a swirl of Darigold whipped cream (optional). Serve immediately.

*Club soda or sparkling water may be substituted.

 

 

Tags - Darigold

Ingredients

  • 12 eggs
  • 1/2 cup Darigold whole milk
  • 1/2 cup grated Parmesan cheese
  • 1 cup loosely packed fresh basil leaves, minced
  • 1/2 teaspoon salt
  • Freshly ground black pepper to taste
  • 3 tablespoons Darigold butter
  • 1-1/2 cups finely chopped scallions, including half of the green stems
  • 1 medium-size tomato, sliced into 6 (1/8-inch thick) pieces

Instructions

Place rack in top third of oven and preheat to 375°F. In a large mixing bowl, beat eggs with a whisk; add milk, Parmesan cheese, basil, salt and pepper and stir to mix. Melt butter in a large, ovenproof skillet over medium heat; add scallions and sauté until softened. Reduce heat to low and slowly pour in the egg mixture, stirring once to incorporate the scallions. Carefully arrange the tomato slices on top of the egg mixture in a single layer. Cook eggs without stirring until the edge just begins to set (about 3 minutes). Place skillet in oven and bake for 20 minutes, or until eggs are set in the center. Remove from oven and allow frittata to stand for 5 minutes. Cut into wedges and serve from the skillet. Makes 8 servings.

Tags - Darigold, Recipes

This Fourth of July, wow friends and family with homemade sweet treats that can only be rivaled by a spectacular fireworks show. Prepare these signature Darigold recipes with Darigold’s farm fresh dairy products and these tantalizing treats will make for an unforgettable Fourth of July.

From farm to table, Darigold ensure the best results with the most delicious, highest quality products. European churned butter for the perfect crust, thick sour cream to add zest to dessert, or perfectly whipped cream to finish any sweet treat, Darigold has something for all occasions.

For more recipes visit www.darigold.com.

Swedish Cream with Fresh Raspberry Sauce

Ingredients

  • 1 envelope (1/4 oz.) gelatin
  • 1/4 cup cold water
  • 2 cups Darigold Whipping Cream
  • 3/4 cup plus 3 tablespoons sugar, divided
  • 2 cups Darigold Sour Cream
  • 1 teaspoon vanilla extract or orange liqueur
  • 8 ounces fresh or frozen raspberries, plus additional for garnish
  • 1 teaspoon fresh lemon juice

Instructions

In a medium-size saucepan, sprinkle the gelatin over the cold water and let stand 1 minute. Stir in the cream and ¾ cup sugar and stir over medium heat until gelatin dissolves (about 5 minutes). Transfer to a large bowl and let cool 15 minutes. Whisk in the sour cream and vanilla; divide mixture among 6 to 8 serving dishes. Refrigerate until firm (about 3 hours).

Meanwhile, in a food processor or blender, combine the raspberries, remaining sugar and lemon juice; puree until smooth. Transfer to a fine sieve set over a bowl. With a rubber spatula, press mixture until all that is left in the sieve are the raspberry seeds.

Spoon sauce over the cream and sprinkle with more berries.

Makes 6-8 servings.

Napoleon

Ingredients

PUFF PASTRY DOUGH* 

  • 1/3 cup water
  • Dash salt
  • 3/4 cup (1-1/2 sticks) cold Darigold butter
  • 3/4 cup flour
  • 2 cups Darigold heavy cream, whipped and sweetened

Instructions

Dissolve salt in water; set aside.

Cut butter into flour with a pastry cutter or two knives until the mixture resembles coarse crumbs the size of peas. Stir 2 tablespoons of water mixture into flour and mix until water is absorbed. If flour mixture does not form a ball when gathered together, add remaining water, 1 tablespoon at a time, until a soft ball forms. (You may not need to use all of the water.) Do not over mix. Roll or pat the dough into a thin square on a heavily floured surface. Fold the dough over itself and let it rest for a few minutes. Repeat this process five times. Preheat oven to 350°F. Divide dough into thirds; using a rolling pin, roll out each third into a 9 x 6-inch rectangle. Fold rolled dough in half and lift onto cookie sheets; then unfold dough to form original rectangles. Prick dough all over with a fork to prevent it from rising. Bake 25 to 35 minutes, or until golden brown. Do not overbake. Makes three 9 x 6-inch pastries. Cool completely before constructing napoleon.

*Purchased frozen puff pastry, thawed and baked, may be substituted.

CONSTRUCTING THE NAPOLEON:

Whip 2 cups Darigold heavy cream until soft peaks form. Add desired amount of sugar and whip until stiff; set aside. Place a sheet of baked pastry on a cutting board. Spread or pipe half of whipped cream over pastry; arrange a layer of berries over cream. Top with second sheet of baked pastry and gently press to adhere to cream. Repeat layering of cream and berries and top with remaining sheet of pastry; garnish with berries. Drizzle top with a powdered sugar glaze (optional). Dust top of napoleon with powdered sugar. Using an electric or serrated knife, cut in half lengthwise. Then cut each half into four equal portions. Refrigerate until ready to serve. Make up to 4 hours before serving. Makes 8 servings.

Old-Fashioned Browned-Butter Pound Cake with Blueberries and Cream

Ingredients

  • 1 cup (2 sticks) Darigold butter
  • 2 cups sugar
  • 5 eggs
  • 2-1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup Darigold whipping cream
  • 2 teaspoons vanilla extract*
  • Blueberry Sauce

Instructions

Heat the butter in a saucepan over medium heat until it foams and turns brown (5 to 10 minutes). Set aside and cool until butter begins to solidify.

Add butter and sugar to the bowl of an electric mixer and beat 3 minutes. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder and salt in a small bowl. With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour. Stir in vanilla. Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.

Place in a cold oven and set the temperature to 325°F; bake for 75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely. Makes 16 servings.

*Lemon or almond extract may be substituted.

Blueberry Sauce

Combine 1/2 cup sugar, 4 teaspoons cornstarch, 1/2 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon (optional) in a medium saucepan; whisk to blend. Stir in 1 cup water and mix well. Add 2 cups fresh or frozen blueberries and bring mixture to a boil over medium-high heat; cook one minute, or until mixture thickens. Remove from heat; serve warm or cold. Makes about 2 cups.

Peach Sour Cream Ice Cream

Ingredients

  • 1-1/4 pounds peaches, pitted, peeled and thinly sliced
  • 3/4 cup sugar
  • 1 tablespoon bourbon or dark rum (optional)
  • 1 cup Darigold sour cream
  • 1 cup Darigold heavy cream
  • 1 teaspoon freshly squeezed lemon juice
  • 1/8 teaspoon salt

Instructions

Toss the peaches with the sugar and bourbon in a large bowl.

Let stand one-half hour at room temperature, stirring occasionally.

In a food processor or blender, combine the peaches with the remaining ingredients and pulse until almost smooth. Refrigerate 1 hour, or until thoroughly chilled. Freeze in an ice cream maker following manufacturer’s directions. Makes 1 quart.

Raspberry Parfait with Mango-Lime Curd

Ingredients

  • 2 large ripe mangos, pitted, peeled and cubed*
  • 1/2 cup (1 stick) Darigold butter
  • 1 teaspoon grated lime peel
  • 1/2 cup fresh lime juice
  • 1/2 cup sugar
  • 4 egg yolks
  • 2 cups Darigold vanilla yogurt
  • 1 pint fresh raspberries

Instructions

Puree the mangos. Melt the butter in a medium-size saucepan over medium-low heat. Stir in the mango puree, lime peel, lime juice, sugar and egg yolks. Stir with a whisk until the mixture thickens and coats the back of a spoon (about 10 minutes). Transfer to a bowl and refrigerate until chilled.

To serve, layer 4 glasses with raspberries, 2 tablespoons of the mango-lime curd and 1/4 cup of yogurt. Repeat and top with raspberries; chill. Makes 4 servings.

*For instructions on preparing mangos, visit http://www.mango.org.

Tags - Darigold