One gallon Snowville Creamery Milk

1/3 cup white vinegar

1 tablespoon sea salt

In a heavy bottom saucepan, bring milk to 190° stirring constantly. Add vinegar, take off heat and add salt. Let stand for 40 minutes and strain. 

Any type of crisp, sweet apples (honeycrisps are good) sliced fairly thick. Wrap in thinly sliced prosciutto di Parma. Once all of the apples are wrapped, saute in butter over medium heat until prosciutto gets crispy, flipping to brown each side. Dress the arugula, place the apples on top and serve with a dollops of homemade ricotta

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1 egg beaten

¾ cup sour cream

4 oz. butter unsalted melted

1 teaspoons salt

2 cups all purpose flour

Mix all ingredients well, wrap tightly in plastic wrap and let rest in refrigerator for at least 45 minutes before rolling out.

 

1 pound Yukon Gold potatoes, peeled, cooked, and mashed

2 teaspoons chopped chives

8 oz. white cheddar cheese

2 tablespoons sour cream

1 teaspoon white pepper

2 teaspoons salt

Mix well.

 

1/2 yellow onion diced

2 cloves garlic sliced

2 cups sliced brussel sprouts, sliced lengthwise

3/4 c sliced andouille sausage

In a heavy bottom saute pan over medium heat, cook onion in olive oil until transparent, add sausage and brussels cook until brussel are a bit sweated and add garlic.