Eat More Goat
Photo credit: StockFood
Fainting goats, pygmy goats, goats in a tree, kittens versus goats—you can’t get enough. And who can blame you? This week’s goaty new revelation, of goats dancing on a bendy sheet of steel, is totally mesmerizing.
But. (You probably know where this is going, right?) Yes, they are adorable, but they are also—forgive us—delicious.
So as you’re hunting for goat videos, don’t forget about all the mouth-watering ways to cook goat, or use goat cheese, or drizzle goat’s milk caramel on a sundae. Here are a few of our favorite ways to get our goat on.
Warning: Alternate goat consumption with viewing of adorable goat videos by at least 48 hours.
Cajeta (Goat’s Milk Caramel)
Photo credit: James Ransom, Food52
Goat’s milk caramel, sometimes called cajeta, adds panache to any sundae, especially those using high-quality vanilla bean or Mexican chocolate ice creams. It’s a little lighter than typical caramel, and a touch less sweet, in the best way. Fat Toad Farm makes a great one, but making your own is a simple lazy day cooking project.
Recipe adapted from Epicurious
- 2 quarts goat’s milk
- 2 cups sugar
- 1/8 teaspoon pure vanilla extract, preferably Mexican
- 1/2 teaspoon baking soda dissolved in 1 tablespoon water
In a large saucepan, combine milk, sugar, and vanilla over medium heat. Bring to a simmer, stirring constantly with a wooden spoon until sugar dissolves. Remove the pan from the heat and stir in the baking soda solution. When the bubbling stops, return the pan to the heat, bring back to a simmer, and cook, stirring frequently, for 1 hour, or until it starts to thicken and turn a golden color. Thickening will continue rapidly after this point, so don’t go check your email! Continue to cook, stirring constantly, for another 20 minutes, or until the cajeta is a rich brown color and thick enough to coat the back of the spoon. It should cool to a medium-thick caramel consistency. If it’s too thick, add a small amount of water; if it’s too thin, continue to cook until thickened.
Transfer to a container, let cool, then cover and refrigerate until ready to use. Warm slightly before serving. It will keep for about 1 month in the refrigerator.
Photo credit: StockFood
If you can get your paws on a goat leg—chat with your butcher, especially a halal butcher, or ask at the Mexican joint that just served you goat tacos—it’s an impressive thing to serve to a big crew. We love the looks of this Food & Wine recipe, which matches the aromatic, savory meat with a lime pickle and Swiss chard.