Relax with goat brat kabobs and a watermelon salad

During a normal fall, we’d all be think- ing about football — high school, collegiate and professional — and making predictions about who’s going to shine this season. We would thrill to “Friday night lights,” Saturday afternoon tail-gates,and Sunday afternoons at our favorite sports bar …. but this is 2020 and there has been nothing normal about the world since Covid 19 arrived from the Celes- tial Kingdom.

There are lots of things I’m missing during the pandemic; I have pretty much caught up with all my chores on the “to-do list,” and hate not getting together with family and friends. My yard looks great but we can’t invite anyone over to admire it. My new linen pants and shirt are hanging in my closet unworn because all the local restau- rants only have take-out. And the sad fact is, the high point of last week was a trip to town to pick up a prescription at the drive-up win- dow of the pharmacy. We have nowhere to go but up! It’s still really hot here in Texas, so this

month’s recipe requires a grill. I love a char- coal grill, but with just two of us at home now it is just faster and easier to use a gas grill.

These kabobs are great served with lit- tle foil packets filled with diced potatoes/onions/peppers or grilled ears of corn, shucked and slathered with butter and Mexican cheese. Serve with the salad below and something cool and decadent for dessert such as homemade ice cream sandwiches or lemon icebox cheesecake.

Goat Brat Kabobs

4 goat smoked bratwurst, each cut into five pieces

1 fresh pineapple, peeled and cored and cut into 2 inch chunks 1 large red or orange pepper, cored and cut into chunks

1 jar of large green olives with pimento 1 medium red or vidalia onion, cut into chunks

1 bottle of KC Masterpiece Honey Teri- yaki 30 Minute Marinade Wooden skewers, soaked in water for at

least 30 minutes

After soaking the wooden skewers for at least 30 minutes, assemble the kabobs by placing a piece of the brat, then a pineapple chunk, a piece of pepper, an olive, and a piece of onion; repeat until skewer is full, leaving about ½ inch on each end. When all kabobs are assembled, brush all sides with some of the Honey Teriyaki 30 Minute Mar- inade. (At this point you can cover the ka- bobs and store in the refrigerator or cook on the grill.) Use the remaining marinade as a dipping sauce at the table. Serves four. • • •

This recipe comes from Paula Lambert,

a famous Texas cheesemaker extraordinaire! I subscribe to her email newsletter and find her recipes to be both easy and delicious. Here is her recipe and description for your enjoyment:

“We begin by pasteurizing our farm- fresh milk; then we add cultures and enzymes. Once the curd has formed, we cut it into small pieces and stir it gently. After just a few hours, when matured to the proper acidity, we scoop the fragile little curds into baskets lined with cheese cloth. After most of the free whey has drained away, we place a weight atop the cheese, still in the baskets, and press it overnight. After drying for sev- eral days, the cheese is immersed in big vats of brine to mature. We mature the Feta made from cow’s milk for one month and the Goat’s Milk Feta is matured for two months and even longer. Our Feta is soft and creamy, yet dry enough to crumble.”

Watermelon Salad with Feta Recipe adapted by Paula Lambert

2 ½ to 3 cups cubed watermelon pieces, cut into about 1” cubes

1 ¼ to 1 ½ cups cubed ripe yellow toma- toes, cut into about ½” cubes ¼ pound fresh feta cut into ½” cubes ½ teaspoon salt

¼ teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil

September 2020 | Goat Rancher 13


6 large mint leaves, cut into a chiffonade, divided use

8 large basil leaves, cut into a chiffonade, divided use

Toss the watermelon, tomatoes, feta, salt, pepper, olive oil and half of each of the mint and basil leaves together. Top with the remaining mint and basil leaves. Serves 4.

Copyright © 2007 by Paula Lambert, Cheese, Glorious Cheese! all rights reserved.

(Suzanne Stemme lives with her hus-

band, Dr. Kraig Stemme, DVM, in Alba, Texas. The Stemmes raise Kiko breeding stock at Lake Fork Kikos. You can reach Suzanne via their website:

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