Recipes from Lasso the Moon's Gatherings and other family favorites.
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Taking a Class, Seminar or Workshop at Lasso the Moon Alpaca Farm
is about the "total experience". Your day in the beautiful surroundings of the north Georgia Mountains, begins with with hot beverages and homemade Kückin or pecan rolls as we introduce you to alpaca fiber and the art of felting. We will work up an appetite, so a Yummy farm fresh gourmet style lunch, served family style, will offer a welcome break in the action. Fuzzy alpaca kisses and a Gallery/ Farm store in the Studio above our birthing barn for your shopping pleasure as well as Lampwork glass demonstrations are all part of the experience.

Felting Classes
Summer 2011
Schedule of Classes & Shows

Late Fall and Winter Classes will be added to the schedule in September, 2011.

All materials are included. All you need to bring is a smile and your enthusiasm. Cost of a one day class which includes a warm, yummy lunch is $99.00. (*The yarn dyeing class is $75.00 but students must either bring own white alpaca yarn -up to 10 skeins or purchase them at class for a reasonable price sponsored by a local alpaca fiber mill) All classes start at 10:00 am and last all day (usually until 4:30 -5:30). Cost of a two day Class is $175.00 and includes Lunch on both days and a breakfast treat each morning. Please wear appropriate clothing for the farm.
Warm Yummy Lunch Included!
We use farm raised, many organic and locally grown ingredients in our lunch menu.
Following the lunch break we will visit with the alpacas. After class we can visit the glass studio where I will be glad to do a glass bead making demonstration.

May 19 - 21, 2011: AOBA Nationals, Denver, CO.

May 28 - 29, 2011, Exhibitor at: Villiage Square Arts and Crafts Festival, The Highlands, North Carolina. Contact Cythia Strain, at Cynthia Srain Photography and Gallery for show information. Mill Creek Gallery (828) 781-2021

June 10 - July 22 , 2011: Cria Due: Whipperwhill (June 5, bred to Archangel's Sabre ), Ingressa Gingebre (June 16 - bred to Archangel's Sabre) Snowmass Belladona ( June 23, bred to Archangel's Sabre), LMA Peruvian Honeysuckle Moon ( July 3, bred to Zion's Peruvian Alexzander) Espresso Moon (July 10, bred to Archangel's Sabre).

June 11, 2011: Nuno Felting an Alpaca Scarf Class, Lasso the Moon Alpaca Farm, Blairsville, GA.

June 18, 2011: Decorative Felting Techniques Class and Demos, Lasso the Moon Alpaca Farm, Blairsville, GA

June 25, 2011: Needle Felting a figure Class, Lasso the Moon Alpaca Farm, Blairsville, GA

July 9, 2011: Nuno Felting an Alpaca Scarf Class, Lasso the Moon Alpaca Farm, Blairsville, GA.

July 16, 2011: Decorative Felting Techniques Class and Demos, Lasso the Moon Alpaca Farm, Blairsville, GA

July 23, 2011: Nuno Felt a Alpaca Scarf Class, Magical Farms, Litchfield, Ohio, for fee and schedule, please contact Diane: Diane@alpacafarm.com

July 24, 2011: Decorative Felting Techniques Class and Demos, Magical Farms, Litchfield, Ohio, for fee and schedule, please contact Diane: Diane@alpacafarm.com

July 31 - Aug 5, 2011: Teaching "The Fire Monster" an introduction to sculpting with soft glass, John C. Campbell Folk School, Brasstown, NC http://www.folkschool.org/

August 13, 2011: Nuno Felt a Alpaca Scarf Class, Capon Bridge Fiber Works, Capon Bridge, WV, for fees and schedule, please contact Lynn: lynn@caponbridgefiberworks.com

August 14, 2011: Decorative Felting Techniques Class , Capon Bridge Fiber Works, Capon Bridge, WV, for fees and schedule, please contact Lynn: lynn@caponbridgefiberworks.com

August ?, 2011: GAA Annual Summer Meeting

August 27 -28, 2011: Breeders Edge Auction, Gainesville, VA 20155, www.breedersedge.info

September 3 - 4, 2011: Village Square Art & Craft Show, The Highlands, NC, Mill Creek Gallery (828) 781-2021, Contact Cythia Strain, at Cynthia Srain Photography for show information

September 10, 2011: Nuno Felting an Alpaca Scarf Class, Lasso the Moon Alpaca Farm, Blairsville, GA.

September 24 - 25, National Alpaca Farm Days Open House at Lasso the Moon Alpaca Farm, 11:00 - 3:00. For more informaion, click here.

October 1 - 2, 2011: The Fall Festival, John C. Campbell Folk School, Brasstown, NC http://www.folkschool.org/

October 8 - 9, 2011: Breeder's Choice Auction, Magical Farms, Litchfiel, Ohio, www.alpacafarm.com

October 14 - 15, Exhibitor at The Annual North Georgia Quilters Guild Show, Union County High School Gymnassium, Blairsville, GA.

November 5 - 6, 2011: The Royal Alpaca Challenge, The International Horse Park, Conyers, Ga

November 10 - 15, 2011: 2nd Annual New Orleans Bust Out, No you can't come. New Orleans, LA.

December 3, 2011: The Fire Side Sale, John C. Campbell Folk School, Brasstown, NC http://www.folkschool.org/

December 26, 2011 - January 1, 2012, 3rd Annual Alpaca Holidays Open House at Lasso the Moon Alpaca Farm, 11:00 - 3:00, daily. For more informaion, click here.

Please Check back for updates & additions:

Please Check back for updates & additions.

A fun thing to do with a group of friends:
if you have a group of at least four folks, we can schedule the class
around you...on a weekday or even a Sunday, whatever works for you!
For more information contact:

Holly Hartman Williams
info@alpacamoon.com
(706) 835-1837

Over the Moon Baked Beans

A sweet and hearty baked bean recipe

1 can of black beans
1 can of kidney beans
1 can of pinto beans
1 can of baked beans
1 can of roasted tomatoes, drained
1/2 cup of brown sugar
1/2 cup of barbecue sauce
1/2 cup of ketchup
1 large onion, diced
1 tsp of liquid smoke
1/2 tsp of ground pepper
1 tsp of mustard

Preheat oven to 350 degrees. In large bowl, mix all ingredients. Transfer mixture to desired baking pan(s). Bake for one hour.

For a printable Version, Click Here!

Cilantro Lime Slaw

Very light and refreshing summer slaw.

1 head of Savoy cabbage
4 scallions
1/2 bunch of fresh cilantro, torn
1/2 cup of sour cream
1/2 cup of mayonnaise
1 and 1/2 tbsp of sugar
2 limes
Kosher salt and freshly ground pepper

Shave the cabbage with a sharp knife or mandolin so you have thin ribbons. Cut the scallions long and on the bias so you have pieces similar in shape to the cabbage. Toss the cabbage, scallions and cilantro in a large salad bowl.

Make he dressing by combining the sour cream, mayonnaise, sugar and zest of the limes in a medium bowl. Season with salt and pepper and finish with a squeeze of lime juice. Pour the dressing over the cabbage mixture and toss.

For a printable version, click here.

Herb Rolls

OMG - buttery herb encrusted yeast rolls!

1 pkg of 24 frozen Parker rolls
1 tbsp of favorite dried herbs mixed (sage, basil, oregano, etc - - work well)
1 stick of butter (not margarine)

Melt the butter in saucepan, add herb mixture and stir. Grease a deep bunt pan and pour the frozen Parker rolls in the pan. Using a brush, coat the butter and herb mixture on the rolls. Set on top of stove with towel over them to rise over night. Bake in oven at 375 for @ 20 min. Turn upside down on plate and serve warm.

For a printable version, click here.

Pecan Sweet Rolls

Gooey, sweet heaven.

1 pkg of 24 frozen Parker rolls
1 stick of butter (not margarine)
1 box of vanilla or butter scotch pudding mix (NOT instant)
1/2 cup of brown sugar
1 cup of pecans, chopped

Grease a deep bunt pan and coat the bottom with the chopped pecans. Pour the frozen rolls evenly over the pecans. Melt the butter and pour over the rolls. In a baggie, mix the dry pudding mix and brown sugar and pour the dry mix over the rolls. Cover and let rise over night. Bake in oven at 375 for @ 20 min. Turn upside down on serving plant and serve warm.

For a printable version, click here.

Seafood Souffle

Fluffy, buttery and cheesy!

(make a day ahead) 1/4 lb sliced velveeta cheese
1 cup of shaved Guyere, Swiss, cheddar, Mozzarella (any combo to taste)
1 1/2lb cooked shrimp
6 slices cubed bread
4 well beaten eggs
1/2 cup melted butter
2 cups milk or ( cup of heavy cream and 1/2 cup of milk)
1/2 tsp. salt
1/2 cup sliced, caramelized onion
1/2 tsp. dry mustard
1 can crab meat

Place bread cubes in bottom of buttered casserole dish, add cheese, shrimp & crabmeat. In bowl add milk to eggs & butter then add dry ingredients. Pour over casserole, cover and place in refrigerator over night. Bake at 350 F for about 1 hour. ( spinach & mushrooms or chicken & ham may be substituted)

For a printable version, click here.
Moon Bean Salad

Hearty cold bean salad with loads of flavor.

1 can of large butter beans, drained and rinsed (or frozen and steamed)
1 bag of Edamame (soy beans), peeled and steamed
1 can of black beans, drained and rinsed
1/2 red onion, shaving thin and diced
1/2 package of Garlic Herb Dry mix Salad Dressing
2 Tbsp of Olive oil

Combine all ingredients and refrigerate. Serve cold.

For a printable version, click here.

Apricot white Chocolate Ice Box Bear Claw Cookies

Sweet and crunchy cookies, put dough in the freezer and pull out as needed.

2 1/2 cups of sifted all-purpose flour
1 tsp salt
1tsp pure vanilla extract
1/3 cup sliced pistachios (or sub pecans)
1/3 cup sliced white chocolate (or use chips)
3/4 cup granulated sugar
1 cup unsalted butter, room temp
1/4 cup diced dried apricots
1 large egg

In a medium bowl, cream butter and sugar with mixer on med speed. Add egg and vanilla and beat to mix. Add flour and salt and beat on low to mix. Fold in white chocolate chips, diced dried apricots and pistachios (or pecans). Place dough in fridge for an hour to firm. Place dough on clean floured surface and roll this into a long tube. Wrap dough in wax paper and twist ends closed. Freeze overnight. Preheat oven to 350 degrees. let dough stand at room temp for 15 minutes. Slice log into 1/4 inch thick rounds. Place about 1 inch apart on cookie sheet. Bake for 8 - 10 min.

For a printable version, click here.

Moon Garden Tomato Salad

This recipe works best when you have tomatoes plucked fresh from the garden.

4 slicing tomatoes
1 tbsp chopped fresh basil
1/2 cup of crumbled blue cheese or sliced fresh mozzarella
Fresh ground pepper
Sea Salt
A nice aged Balsamic Vinegar
Olive Oil

Slice tomatoes, sprinkle with fresh basil and cheese. Add pepper and salt to taste, Sprinkle with Balsamic Vinegar and Olive Oil (options- ad fresh diced peppers from garden or thin sliced onion).

For a printable version, click here.
Easy Chicken Apple Pecan Salad

Ahhh, the wonderful things you can do with rotisserie chicken.

1 rotisserie chicken
1/2 cup of pecans
1/2 cup of seedless grapes, sliced
1 apple diced
1/2 cup of mayonnaise
1/2 pouch of Italian Seasoning Dry Dressing mix
Salt and Pepper to taste
1/2 Red onion diced
1 Tsp of dried mustard

Combine ingredients in a bowl and refrigerate for a few hours. Serve in sandwiches or on a bed of Spinach and Arugula.

For a printable version, click here.
Brussels Sprouts even my Father N' Law will eat.

Toasty, glazed Savory Sweet.

1 bag of fresh Brussel sprouts
1/4 cup of pecans, toasted
1 tbsp of maple syrup
2 tbsp of olive oil
4 slices of cooked bacon, chopped or cooked, drained sausage
Salt and Pepper to taste

Slice brussels (like cabbage) into ribbons. Pour 1 tbsp of the Olive oil in skillet and add brussels sprouts. Stir and let soften (ad a tbsp of water if needed) . Turn up heat and slightly brown the brussels. Turn down heat, add the toasted pecans, bacon/sausage, pepper, salt and syrup as well as the other tbsp of olive oil, Stir and coat. Serve warm.

For a printable version, click here.
Watermelon Parfait

Way to easy, fun, cold and juicy!

1 large seedless watermelon
1 large container of french vanilla yogurt

Slice watermelon into chunks. Use a blender or food processor to make smooth. Pour into freezer bags and lay flat in freezer over night. Let thaw slightly, then mash with a fork. Place in cups alternately with vanilla yogurt and serve.

For a printable version, click here.

Garden Fresh Gazpacho

Lots of chopping and dicing, but if you make enough you can freeze it and use it as a fabulous marinara base!

1 Cucumber, peeled and diced
4 large ripe tomatoes
1/2 cup Bell/banana and/or hot peppers (to taste)
2 Cloves of garlic
1 tsp Lemon juice
1 tsp Lime juice
1/2 Sweet onion, diced
3 tbsp Red wine or balsamic vinegar
1/2 tsp Salt
Black pepper to taste
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1 tsp chopped fresh cilantro
1/4 tsp Cayenne pepper (optional)

Simply combine all ingredients, and leave chunky or put in a food processor or blender for a smoother version. If using a blender or processor, leave out the fresh herbs and combine last. Top each bowl served, with coutons and a dab of sour cream, serve cold.

For a printable version, click here.
Moon Spinach Grill

Our favorite way to eat spinach.

1 bag of fresh baby spinach
1/4 cup of pecans, toasted
1/2 cup of dried cranberries or cherries
2 tbsp of olive oil
Salt and Pepper to taste

Place olive oil in skillet, add pecans to toast. Add spinach and cranberries/cherries to soften, stir until Spinach is soft. Add pepper/salt to taste and serve warm.

For a printable version, click here.
Moon Mtn Morning Corn Pudding

Just a lovely texture and flavor.

3 eggs beatin
1/2 cup of cottage cheese
3/4 cup of caramelized onions
1/2 cup of sharp cheddar cheese
3/4 cup of Mountain Morning Pancake Mix (made right here in Blairsville, Ga at the old, authentic, Logan Turnpike Mill - loganturnpikemil@windstream.net)
1 can of corn (or four fresh ears cooked and shaven)
1 can creamed corn
2/3 cup of buttermilk
Salt and Pepper to taste

Beat eggs, add buttermilk and cottage cheese and mix well. Add salt/pepper, and pancake mix, stir. Fold in corn, cheddar cheese and onions. Place in deep baking dish and in preheated 350 degree oven for @ 50 min.

For a printable version, click here.
Sweet Potatoes Biscuits

Our good friend Teddy's favorite

3 cups of flour
2 heaping tblsp of baking powder
1 tsp of salt
1 cup shortening
2 cups mashed, cooked sweet potatoes
1/2 cup sugar
1/4 cup buttermilk
1/2 tsp cinnamon
1/2 tsp nutmeg

Sift together flour, baking powder, salt, cinnamon and nutmeg. Cut in shortening with fork or pastry cutter. Combine warm sweet potatoes and sugar, mixing well. Add milk. Combine sweet potato and flour mixtures. Blend well. Place on floured surface and roll to desired thickness or about 1/2 inch thick. Cut with biscuit cutter. Bake on lightly greased sheet at 400 degrees for 10 min.

For a printable version, click here.

White Chocolate Creme Brulee (to die for!)

4 cups of heavy cream
3/4 cup granulated sugar
6 ounces of white chocolate, chopped in small pieces
3/4 cup of egg yolks (about 10 large lightly beaten)
5 tablespoons granulated sugar

preheat oven to 300&Mac251;F. In a saucepan over medium heat, combine the cream and 3/4 cup sugar. Bring to a simmer, stirring frequently to prevent the sugar from burning. Place chocolate in a bowl. Pour the hot cream over the chocolate and whisk gently until all the chocolate melts. Slowly, add the warn cream mixture to the eggs, stirring constantly. Make sure that the liquid is not too hot before you add it or the yolks will cook too quickly. Pour mixture through a fine strainer. Carefully fill 6-once remekins with the mixture to just under the rim. Place the ramekins in a baking pan. Fill the pan halfway with warm water. Bake for about 45 minutes or until just set. The custard should jiggle slightly when shaken. Cool in the refrigerator for two or more hours. Sprinkle with sugar to coat the top, and caramelize the sugar with a hand-held kitchen torch until brown and bubbly.

For a printable version, click here.