Because of the diverse nature of the many different restaurants and chefs Brian Henry has worked under he is highly proficient at a wide range of cuisines.

Brian’s cooking is seasonal, inventive and smart, but in no way unapproachable or fussy. When he is coaxed out of the kitchen and starts talking about food, his passion and knowledge are instantly recognizable.

"Chef Brian Henry cooked a series of delicious appetizers for us as we sat around a table in the kitchen". Thanks

Tony Aspler, Wine writer

“Chef Brian Henry puts one hundred percent of his energy into going all the way.”

Birgit Moenke, Editor Stir Media Read More Reviews

Gastronomically yours,

Go(a)t Milk?

 

Goats are one of the earliest animals to be domesticated by humans in the mountains of Iran over 10 000 years ago. Since then goats have been harvested for a variety of purposes in the kitchen. Their flesh has been consumed in braised or roasted preparations. Their hides have been used for storing and transporting water and wine and on occasion for parchment. Their hair of course has given us mohair and cashmere sweaters.

Egyptian pharos respected the goat, goat milk and cheese with an almost holy reverence. Evidence found in Egyptian ruins has shown us that often pharaohs would have these food items placed among their treasures in their burial chambers. As well the ancient Greek and Roman civilizations consumed vast quantities of goat milk.

Today we have around 500 million goats being raised around the world in a variety of climates by numerous cultures. Globally these goats provide us with 1.5 million tons of meat and 5 million tons of milk annually.

Worldwide goat’s milk is the most consumed milk. Canadian’s mostly consume cow’s milk; in fact the average Canadian consumes over 70 liters of milk annually as milk, yogurt, and ice cream all from bovine sources.

Goat’s milk is slowly becoming more popular in Canada, mostly due to the increase in those individuals who are lactose intolerant. Although goat milk is not free of lactose it does have comparatively lower amounts of lactose than cow’s milk making it easier to digest. As well goat milk forms a softer curd and does not require to be homogenized as, the fat globules in goat’s milk are small and well-emulsified which means the cream remains suspended in the milk, instead of rising to the top, as in raw cow milk once again making goat milk easier to digest.

Milk producing goats average 3 to 4 liters of milk production daily which has an average butterfat content of 3.5% making it very smooth and creamy in texture and flavor.

Much of the goat milk available in Ontario grocery stores is commercially produced in Quebec. Recently I came across Crosswind Farm Goat Milk at the Lakefield Foodland. It comes in a nice cleanly labeled 1 liter jug which proudly displays the Kawartha Choice Farm Fresh logo. Naturally I had to try it as my family and I have taken to consuming goat milk recently as our youngest daughter became a year old and we are starting to incorporate dairy products into her diet. It is delicious milk with a rich creamy texture and a light refreshing taste.

Cajeta is a sweet milk caramel desert that I learned to make while travelling in Mexico. It is consumed throughout Latin America and is traditionally made from goat’s milk. Many of you may refer to this preparation as dulce de leche.

This recipe is so simple that all one has to do is combine one cup of sugar with one liter of milk in a heavy non-reactive pot. When the mixture starts to boil, immediately remove it from the heat and add a quarter teaspoon of baking soda. The liquid will froth up rather aggressively for about a minute. Return the pot to the stove and continue to simmer the mixture for about two hours. Be sure to stir the mixture regularly. It will slowly turn a light brown color and then keep getting darker. When the mixture is half of its original volume and somewhat sticky it is done.  Let it cool down and use it immediately or store it in the fridge for up to five days. It’s great on toast, ice cream or all on its own on the end of a spoon.

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