650-248-9796
2560 Wyandotte St. | Mountain View, CA 94040

Milk Pail Market: Recipes

Bacon Wrapped Dates

July 3, 2020

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

INGREDIENTS

  • 20 Medjool dates pits removed
  • 6 ounces goat cheese or cream cheese, softened
  • 10 slices bacon cut in half
  • 1/4 cup maple syrup
  • cooking spray
  • 1 tablespoon chopped parsley

INSTRUCTIONS

  • Preheat the oven to 400 degrees F. Coat a sheet pan with cooking spray.
  • Use a small spoon or a piping bag to stuff each date with about 1 teaspoon of goat cheese. Press each date shut.
  • Wrap each date in a piece of bacon and secure with a toothpick.
  • Brush the maple syrup all over the wrapped dates.
  • Bake for 15-20 minutes, turning occasionally, until bacon is browned and crispy.
  • Sprinkle with parsley then serve immediately.

Bacon Ricotta Bruschetta with Jam

July 3, 2020

Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Ingredients

  • 10 slices thick cut bacon cooked and cut into thirds
  • 1 baguette sliced 1/2″ and toasted
  • olive oil
  • 8 oz whole milk ricotta
  • fig jam
  • sea salt 
  • freshly ground pepper

Instructions

  1. Cook bacon until done but not too crispy, set aside. When cooled, cut each slice into three pieces.
  2. Preheat oven to 400 degrees and place rack in upper third of oven.
  3. Slice baguettes and brush each slice with olive oil, place on cookie sheet, toast for 3-4 minutes.
  4. When baguette slices a slightly golden, spoon ricotta onto each little toast and put back into the oven for 1-2 minutes, just until cheese is slightly warm. Remove from oven.
  5. Top each toast with a small spoonful of fig jam, top with bacon and sprinkle with sea salt and freshly ground pepper. Serve and enjoy!

Bacon Cheddar Twists

July 3, 2020

These cheese straws are so incredibly delicious, and so easy to make!

Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Ingredients

  • 1 large egg
  • 1 tablespoon good quality mustard (dijon, hot and spicy, whatever you like best!)
  • 1 teaspoon finely minced sage or ½ teaspoon finely minced rosemary
  • ½ cup shredded cheddar cheese
  • 12 pieces sliced bacon
  • 1 package Puff Pastry Dough

Directions

  • Preheat the oven to 400°F.
  • In a small bowl combine the egg with the mustard and sage or rosemary and season with salt and pepper.
  • Unroll the puff pastry onto its parchment on a rimmed baking sheet. Brush the egg mixture over the puff pastry all the way to the edges. Evenly dust half of the cheese over half of the puff pastry, on one side of the rectangle. Use the parchment to fold the side of the puff pastry without the cheese over the cheese dusted side so that the cheese is now inside the folded puff pastry, then peel off the top of the parchment and let it lay back on the baking sheet. Gently pinch the edges and press down lightly on the pastry to make it adhere to the cheese inside.
  • Slice the puff pastry into 12 strips. Brush the top of the strips with the remaining egg wash and sprinkle over the remaining cheese. Gently press down so the cheese adheres.
  • Place a piece of bacon on a flat surface, then place one of the strips on top of the bacon, allowing it to stretch very gently so that it is the same length as the piece of bacon. Twist the dough and bacon about 4 times to create a spiral, and place them onto the parchment on the baking sheet, leaving at least 1/2-inch between each straw.
  • Bake for 25 to 35 minutes, until the bacon is crisped and the puff pastry is golden brown and cooked through. Serve warm or at room temperature.

Mascarpone Stuffed French Toast with Peaches

June 20, 2020

Are you looking for some delicious brunch ideas for Father’s Day? Well, look no further than this AMAZING recipe!

Ingredients

  • 8 fresh peaches
  • ½ cup sugar
  • 4 pinches ground nutmeg
  • ½ teaspoon ground cinnamon
  • 4 thick slices of challah
  • 1 cup mascarpone cheese
  • 6 tablespoons confectioners’ sugar
  • 1 lemon, zested
  • 6 eggs
  • ¾ cup milk
  • ½ teaspoon vanilla extract
  • 2 teaspoons butter, or as needed
  • 2 teaspoons vegetable oil, or as needed

Step 1

Peel peaches, remove pits, and slice into a heavy saucepan, catching all the juices. Stir in sugar, nutmeg, and cinnamon, and cook over medium heat until bubbly. Continue cooking, stirring occasionally, until the sauce reaches a syrupy consistency, about 10 minutes. Remove from heat.

Step 2

Meanwhile, slice the challah into 1 1/4-inch-thick slices. Lay each slice of bread on a board, and with a sharp knife held parallel to the board, cut a pocket into each slice, leaving three sides intact. Set aside.

Step 3

Stir together the mascarpone, confectioners’ sugar, and lemon zest until smooth. Scoop this mixture into a small plastic bag. Cut off one corner of the bag, and pipe as much filling into the pocket in each slice of bread as will fit without overflowing.

Step 4

Whisk together the eggs, milk, and vanilla in a shallow bowl. Melt butter with oil over medium heat in a large nonstick skillet. Dip each stuffed piece of bread into the batter, add to the skillet, and cook until browned on both sides. Serve hot with the warm peach sauce.

Easy and Delicious Tiramisu

June 13, 2020

Ingredients

  • 1 1/2 cups heavy whipping cream
  • 8 ounce container mascarpone cheese ,room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups cold espresso
  • 3 Tablespoons coffee flavored liqueur ,optional (Kahlua or DaVinci brands)
  • 1 package Lady Fingers ,Savoiardi brand can be found in the cookie aisle at your local grocery store, or online
  • Cocoa powder for dusting the top

Instructions

  • Add whipping cream to a mixing bowl and beat on medium speed with electric mixers (or use a stand mixer). Slowly add sugar and vanilla and continue to beat until stiff peaks. Add mascarpone cheese and mix just until combined. Set aside.
  • Add coffee and liqueur to a shallow bowl. Dip the lady fingers in the coffee (Don’t soak them–just quickly dip them on both sides to get them wet) and lay them in a single layer on the bottom of an 8×8” or similar size pan. 
  • Smooth half of the mascarpone mixture over the top. Add another layer of dipped lady fingers. Smooth remaining mascarpone cream over the top.
  • Dust cocoa powder generously over the top (I use a fine mesh strainer to do this). Refrigerate for at least 3-4 hours or up to overnight before serving.

Notes

Alcohol:

Tiramisu can be made with or without alcohol. This recipe calls for coffee flavored liqueur because I like that it enhances the coffee flavor, but other options are marsala wine or brandy. 

Make ahead and Freezing Instructions: 

Tiramisu is even better when made in advance, allowing the flavors to blend! It will keep in the refrigerator for 2 to 3 days.To freeze, make completely, but don’t dust with cocoa powder. Cover tightly with plastic wrap and then tinfoil and freeze for up to 3 months. Thaw in the refrigerator overnight and dust with cocoa powder a few hours before serving.  

Black Bean Puff Pockets

June 6, 2020

Ingredients

  • 1 cup black beans , drained and rinsed
  • 1/2 bell pepper , finely diced
  • 1 teaspoon chili powder
  • 1 tablespoon cilantro leaves , chopped
  • 1 cup (4 oz) shredded cheese, such as cheddar or pepper jack
  • 2 frozen 9-inch square puff pastry sheets

Instructions

  • Preheat oven to 400F. Spray a large baking sheet with non-stick spray.
  • Remove the puff pastry sheets from the freezer and allow to thaw while preparing the black bean mixture.
  • In a large bowl, combine the black beans, diced bell pepper, chili powder, chopped cilantro leaves, and shredded cheese. Mix well.
  • On a large clean surface, unfold the thawed puff pastry. Cut each 9-inch puff pastry square into quarters to make a total of 8 puff pastry squares about 4 ½ inch each.
  • Place about 2 tablespoons of the bean mixture in the center of each puff pastry square (do not over-stuff!).
  • Fold each square in half to make a triangle and pinch the sides together taking care to not get any bean mixture onto the edges of the triangles. Use a fork to press down on the edges and seal the puff pastry triangles.
  • Gently place the puff pastry triangles onto the greased baking sheet and bake for 12-15 minutes at 400F, or until the puff pastry triangles are golden brown and flaky on top. Remove from heat and allow to cool 5-10 minutes before serving.
  • Serve warm with your favorite dip, such as salsa, guacamole, or sour cream.

Milk Pail Mac n’ Cheese

May 30, 2020

Serves 8 

INGREDIENTS

  • 1 lb. dried elbow pasta
  • 1/2 cup unsalted butter
  • 1/2 cup all purpose flour
  • 3 cups whole milk
  • 2 cups grated medium sharp cheddar cheese divided (measured after grating)
  • 2 cups grated Gruyere cheese divided (measured after grating)
  • 2 cups grated mozzarella cheese divided (measured after grating)
  • 1/2 Tbsp. salt
  • 1/2 tsp. black pepper
  • 1/4 tsp. paprika

DIRECTIONS

  1. Preheat oven to 350 degrees F and grease a 3 qt baking dish (9×13″).  Set aside.
  2. Bring a large pot of salted water to a boil.  When boiling, add pasta and cook 1 minute less than the package directs for al dente.  Drain and drizzle with a little bit of olive oil to keep from sticking.
  3. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.  Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping.
  4. Melt butter in a large saucepan over medium heat.  Sprinkle in flour and whisk to combine. Cook for approximately 1 minute, whisking often.  Slowly pour in about 2 cups or so of the milk, while whisking constantly, until smooth. Slowly pour in the remaining milk, while whisking constantly, until combined and smooth.
  5. Continue to heat over medium heat, whisking very often, until thickened to a very thick consistency. 
  6. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.  Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth.
  7. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.  Pour half of the pasta mixture into the prepared baking dish.  Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture.
  8. Sprinkle the top with the last 1 1/2 cups of cheese and Panko breadcrumbs (or homemade) and bake for 15 minutes, until cheese is bubbly and lightly golden brown. Enjoy! 

Contact Us

The Milk Pail Market
2560 Wyandotte St.
Mountain View, CA 94043
650-248-9796 cow@milkpail.com

Find Us

Pickup Hours

  • Pickup hours vary from week to week
  • Saturday, May 9 10AM - 6PM