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Union Square Grill

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River Valley Ranch
Goat’s Milk Feta Pancakes with Citrus Syrup

Yields 4 Servings
Ingredients:

  • 1 cup goats milk Feta cheese
  • 1 teaspoon baking powder
  • 3 eggs
  • 2 tablespoons melted butter
  • 2 teaspoons sugar
  • 1/2 cup flour (sifted)


Instructions:
Combine ingredients and whisk until smooth.  Butter a grill on medium heat and pour out 2 in pancake.  Cook until golden brown and then flip.  Cook until golden brown and serve with citrus syrup.

Citrus syrup

Yields 1 Serving
Ingredients:

  • 1 cup water
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 1 teaspoon ginger (fresh and chopped)
  • 1 teaspoon orange zest
  • 1 teaspoon lime zest
  • 1 teaspoon lemon zest


Instructions:
combine ingredients and boil. Turn heat off and steep for 20 minutes.
Strain and serve warm.

 


Rancher Rob’s
Pepper Jack Mac-n-Cheese

Makes 4 Servings
Ingredients:

  • 4 Tablespoons flour
  • 1 quart of heavy cream
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chopped garlic
  • 1 teaspoon red pepper flakes
  • 1-cup egg yolk
  • 2 cups of River Valley Ranch’s Rancher Rob’s Pepper Jack cheese
  • 1/4 cup grated Parmesan
  • 2 Tablespoons butter

  • ½ lb Dry macaroni, cooked¼ cup grated Parmesan (reserve for baking)


Instructions:

Béchamel
Put first amount of butter (4 Tbls) in the bottom of a 2 qt saucepan over medium high heat. Melt and add in the flour. Continue stirring for 1
minute.  Slowly add in the next 5 ingredients stirring constantly until the
mixture comes to a boil. Turn your heat down to medium low. Take out 2
cups of béchamel and place it in a mixing bowl and whisk in the egg yolk
to temper it. When the yolk is fully incorporated add it back to the cream
sauce. Your sauce should no longer be at a boil.  It should be hot though.
Stir in the cheese and the remaining butter. 

Assembly
Take the cooked pasta and place it in a large bowl (it can be cool) and toss
it with the sauce. Put this mixture into a 5X9-loaf pan and cover with the
last of the grated Parmesan. Bake this in a 425-degree oven until the
cheese is brown and it is bubbling at the edges. Pull and serve.




River Valley Ranch
Goat’s Milk Feta Cheesecake
With grapes and red wine reduction

Makes 8 Orders
Ingredients:
  • 8 oz goat cheese feta (about one cup)
  • 24 oz cream cheese (softened)
  • 1 cup sugar
  • 1/3 cup all purpose flour
  • 3 large eggs
  • 8 oz sour cream
  • 2 teaspoons vanilla
  • 1 bunch of red grapes
  • 1 bottle red wine (reduced to 1 cup)


Instructions:

Beat the cheeses and sugar together until smooth, making sure you incorporate plenty of air. Add in the flour and one egg at a time until fully incorporated. Add in sour cream and vanilla. When fully mixed put in to cheesecake mold that has the crust on the bottom. Bake at 350 for 45min
to 1 hour’s pull and let cool at room temp (at least 1 hour). Then cool in the refrigerator for at least 2 more hours (overnight is best) then cut and
serve with grapes and red wine reduction.

 

Herbed Cracker Crust

Ingredients:
  • ½  cup cracker crumbs (your choice of brand or you can make them at home if you like)
  • 1 oz melted butter
  • 1 teaspoon dried thyme
  • 1 teaspoon salt


Instructions:

Mix well and place into a 9-inch spring form pan.
Push firmly to create a nice bottom crust.
Set aside until filling is ready.



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