simple bites for the morning or midnight, as a main dish or snack, inspired by our farm, cows, and of course their milk. 

recipes with liquid gold


separate eggs, yokes in one bowl with the whites in another

whisk sugar and yokes till lighter in color

next whisk in milk, cream and alcohol

sprinkle in salt and spices

cover both bowls and refrigerate for at least an hour

remove eggnog and egg whites from the fridge

beat egg whites till they form peaks

fold in the egg whites gently, leaving some foam on the top

serve and enjoy getting in the holiday spirit

6 eggs - separated

1 cup brown sugar

1 1/2 cups milk 

1 1/2 cup cream  

1- 1 1/2 cups Skip Rock rum 

1/4 cup Skip Rock Nocino

2 dashes salt 

dash cinnamon 

dash nutmeg 


2 cups milk

1 cup cream

1/4 cup cocoa powder

1/4 cup sugar {raw cane is great or dark brown sugar}

1/4 tsp cinnamon

2 pinches salt

1 dash cayenne

pour milk and cream into a small saucepan

whisk together all the dry ingredients over medium-low heat

the cocoa and sugar will melt into each other to make a homogenous drink

once the hot cocoa is slightly foamy and steaming you know it is ready to enjoy

top with freshly whipped cherry valley cream to get into the holiday mood

*feel free to cut this drink with hot water or rum, whichever tickles your fancy



in a saucepan over medium-low heat combine the cream and milk

stir in the sugar and salt till sugar is fully dissolved

while the mixture warms up, beat egg yokes

pour one cup of sweet milk into the yokes while lightly beating

once combined pour the milky yokes into the saucepan

while stirring occasionally let the mixture to heat up; be sure to not boil {155-160F is a grand temp}

remove from stove and cover while your soon-to-be ice cream while cools down for about 10 minutes

once cooled down place in your fridge to set overnight

the following day churn your chilled cream mixture till it is thick

enjoy immediately; or for better results freeze ice cream overnight to be served the following day

top with Skip Rock Distillery’s walnut Nocino or caramel

2 1/4 cup cream

3/4 cup milk

4 egg yokes

1 cup brown sugar

2 pinches of salt


decadent chocolate ice cream - add 1/4 cup highest quality cocoa powder just after the sugar has dissolved

coffee - add 1/4 cup finely ground coffee grinds just after the sugar has dissolved

vanilla - stir in 1 Tablespoon vanilla extract when you transfer mixture to its container to chill




2 cups penne pasta

2/3 cup cherry valley dairy cream

4 oz blue cheese wedge

6-7 sun dried tomatoes

fresh parsley

salt & pepper

boil water and cook pasta for 8-10 minutes

while pasta cooks, crumble blue cheese into saucepan and add cream.

on low heat whisk together until smooth

pour cold rinsed pasta back into low heated pot and pour in cheese sauce, add sun dried tomatoes, salt and pepper

mix well

variety options: mix in sliced, baked chicken breast and toasted walnuts before serving, as well as adding less cream to serve as a drier plated pasta portion

serve in dish or bowl and garnish with fresh minced parsley

pairs well with merlot


recipe by Blain Hages - head cheesemaker



recipe from our head cheesemaker, Blain

1 3/4 cups bob’s red mill gluten free baking mix

1 T baking powder

1 T sugar

1 T salt 

4 eggs

8 oz cherry valley grey salt butter

1 1/2 cups cherry valley whole milk

1/2 cup cherry valley whey

4 drops vanilla

first, put on a happy face, coffee, and music

preheat waffle iron

whisk wet and dry ingredients in two different bowls

mix together wet and dry ingredients until batter looks like wet scone mix

batter should not be too runny

spoon and lightly press batter a half cup at a time onto the hot iron 

adjust iron levels to your crispiness preference

try substituting cherry valley dairy’s fresh buttermilk for either the whey or whole milk 




16oz semi-sweet chocolate 

8oz cherry valley cream 

1 T vanilla extract

1/4 cup {2 oz} grey salt butter 

5 drops pure lavender oil {food safe} 

1/2 cup cocoa powder

set up a double boiler on your stove per medium high heat

add the semi-sweet chocolate stirring often

make sure no water splashes into the chocolate 

meanwhile bring slowly to a simmer the cream and vanilla 

once the chocolate is completely melted remove from heat

fold in the lavender oil butter till incorporated then repeat with the cream

refrigerate for an hour or two till firm

remove the bowl from the chiller 

put the cocoa powder into a small bowl

drag a spoon facedown across the chocolate creating a curl

roll the curls, about a tablespoon, in the palm of your hand  

drop each ball into the cocoa and roll around till coated

pop one directly into your mouth or your fellow truffle roller

these delights, about 50 balls, are best served that day

if a few make it to the end of the day store in your fridge for two weeks or freeze for a month



homemade curry powder

4 T turmeric 

3 T cumin

2 T coriander 

2 T cardamon 

1 T brown mustard seeds

1 T crushed red pepper flakes

2 tsp salt  

1 tsp cinnamon 


spice ratio for one batch of soup

2 tsp turmeric 

1 1/2 tsp cumin

1 tsp coriander 

1 tsp cardamon 

1/2 tsp brown mustard seeds

1/2 tsp crushed red pepper flakes

dash of salt, then salt to taste 

dash cinnamon 

1 onion diced

3 cloves garlic minced

1 inch ginger peeled and minced 

2-3 serrano pepper diced


2 T of homemade curry powder or refer to ratio-ed spices

1 T garam masala 


1/4 cup vinegar or vodka 

1/4 cup cherry valley unsalted butter


3-4 cups squash {medium squash} peeled and diced into 1/2” cubes 

1 cup lentils 

2 cups cherry valley buttermilk

2 cups water  


prepare and set aside the onion, garlic, ginger, serrano peppers, and squash

mix up homemade curry powder or spices

toss onions into pot to dry cook for about 5 minutes on medium high

add the garlic, ginger, and peppers and cook till the onions just begin to brown, 3 minutes 

add squash and sprinkle in spices

allow to cook for 2 minutes 

stir in the vinegar/vodka to release stuck on spices

add the butter turning the heat down to medium

let the squash soften while the alcohol cooks off, about 5 minutes {a little water may be needed to avoid too much sticking}

stir in the buttermilk, lentils and water

let it all come to a boil before you set the temp to low 

cover to cook for at least an hour 

like most curries, this dish is best made a day in advance, allowing time for the spices to marry

serve hot with naan or any fresh bread



1 quart cherry valley milk

1 cup brown sugar 

1/2 tsp baking soda 

1 T vanilla extract


pour milk and brown sugar into a heavy saucepan

bring to a boil stirring often

reduce heat to low, keeping at just a slow simmer 

mix in baking soda

cook uncovered for 2 hours, stirring occasionally {do not incorporate foam}

once the mixture has reduced to about a cup and sports a deep tone it is done 

stir in vanilla then remove from heat

strain through a cheesecloth and/or a fine mesh strainer

allow it to cool to room temperature then refrigerate

enjoy for the next month in your coffee, over ice cream, or simply on a spoon…



3/4 cup cherry valley buttermilk 

1 cup fresh or frozen berries

1/2 frozen peeled banana (if fresh add ice) 

1 tsp cinnamon 

1 tsp turmeric


mix all ingredients in blender or using immersion blender till incorporated 

sip and feel the magic



1/2 cup cherry valley buttermilk 

1/3 yogurt 

1-2 garlic cloves minced 

1 T lemon juice 

1 T dijon mustard

2 T radish leaves chopped

1 tsp mint chopped 

salt and pepper to taste

mix all ingredients into a glass jar with a lid 

lid the jar to give it a good shake 

enjoy atop any salad or as a dip for fresh bread 

keep in your fridge for one week