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Archive for the december recipes 4 2014 Category

Blackberry BBQ Sliders

Ingredients for Sliders

  • 1 cup vinegar
  • 1 onion cut in quarters
  • 3-4 lb boston butt

Ingredients for Sauce

  • Hot dog buns
  • 1 cup ketchup
  • 1/2 cup Blackberry Syrup
  • 1/4 cup brown sugar
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon mustard powder
  • 1 tablespoon balsamic vinegar

Put vinegar, onions and boston butt in slow cooker on low for 8-10 hours. Remove shred with fork discarding fat.

Mix all ingredients for sauce and set aside.

Mini Slider buns:
Cut hot dog buns with small round cookie cutter.

Mix BBQ sauce with pork and fill mini buns.   Serve with Wickles Pickles.






Apple Butter Baked Acorn Squash

1 acorn squash (or other winter squash)
2 Tbsp apple butter (try Alstede Farms’ brand!)
2 pats of butter
pinch of nutmeg

1. Preheat oven to 350°. Cut your acorn squash in half lengthwise and scoop out the seeds and extra pulp.
2. Place your acorn squash pieces skin side down in a shallow baking dish. Fill each squash with a generous dollop of apple butter, top with a pat of butter. Add some water to the dish (about 1/4 inch). Bake on the middle rack for about an hour (or until nicely caramelized).  Sprinkle each with a pinch of nutmeg.
3. Serve hot. Use a fork to scoop out your yummy squash.



Pickled Butternut Squash with Sage and Cardamom

3 pound butternut squash, other winter squash, or pumpkin, peeled, seeded and cut into 3/4-inch cubes (about 5 cups)
1 1/2 tablespoons kosher or other coarse salt
8 whole sage leaves
1 teaspoon cardamom seeds (without pods) lightly crushed
2/3 cup brown sugar
1 2/3 cups cider vinegar
3/4 cup apple juice

In a non-reactive bowl, combine the squash and salt, toss to coat, and allow to stand at room temperature for about 4 hours. Drain, rinse well, and squeeze out extra moisture by the handfuls.
In a medium non-reactive pot, combine all remaining ingredients and bring to a boil over medium-high heat, stirring once or twice to dissolve the brown sugar. Add the squash, bring back just to a simmer, then remove from the heat and allow to cool to room temperature, uncovered.

When the mixture has cooled to room temperature, cover and refrigerate.  The squash will be tasty in about 2 hours, but will improve in flavor if allowed to sit overnight. This pickle will keep, covered and refrigerated, for about 2 months.


From: TheFoodNetwork




Pumpkin Spice Cake Doughnuts

2 Tbsp. butter, at room temperature
1/2 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup canned pure pumpkin
2 cups all- purpose flour
2 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. salt
1/4 cup buttermilk or sour milk
canola oil (for frying)

In a large bowl, beat the butter and sugar until well blended; beat in the egg and vanilla, then pumpkin puree. In a small bowl, stir together the flour, baking powder, cinnamon, ginger and salt and add half to the butter mixture, beating just until combined. Beat in the buttermilk, then the remaining flour mixture.

Cover and let the dough sit for an hour. When ready to make doughnuts, heat a couple inches of canola oil in a heavy pot until hot but not smoking (about 365ËšF on a candy or deep fry thermometer); on a floured surface roll or pat the dough out 1/2-inch thick and cut with a doughnut cutter. Cook a couple at a time for a minute per side, until golden. Transfer to paper towels to drain.

If you like, toss warm doughnuts in cinnamon-sugar, or dip in a glaze made with 1 cup icing sugar and 2 Tbsp. cream or maple syrup.


Adapted from; Bon Appétit



Sausage and Sweet Potato Bake

3 large sweet potatoes
2 lbs. sausage  
1 onion
1 apple
1/4 cup olive oil
1 tablespoon sugar
1 teaspoon cinnamon
1 teaspoon garlic powder
1/2 teaspoon chili powder
Salt and pepper

Preheat oven to 375.
Leave peels on sweet potatoes and chop them and apple, onion and sausage into bite sized chunks.  Place potatoes, onions and apples into ziploc bag.  Pour in olive oil and all seasoning (more or less of these taste.).  Shake bag until everything is coated well.  Pour into 13×9 in pan and toss with sausage.  Bake uncovered in 375 degree oven for 1-1 1/2 hours until sausage is browned and potatoes are tender.





Foil Baked Salmon with Leeks and Bell Peppers

1 1/2 to 2 pounds of salmon fillets, cut into 4 portions
1 Tbsp. butter
2 Tbsp. olive oil
2 large red, yellow, or orange bell peppers, cored and sliced (about 3 cups)
3 medium leeks, cleaned and sliced, white and light green parts only (see How to Clean Leeks)
1/2 teaspoon salt
1 teaspoon dried tarragon (can sub thyme)
4 teaspoons dry vermouth or dry white wine (optional)
4 lemon wedges

In a large sauté pan, heat the butter and olive oil on medium heat until the butter is melted and foamy.  Stir in the sliced leeks and bell peppers, sprinkle with salt and dried tarragon, and gently cook until completely soft, 10 to 15 minutes.

Preheat oven to 375°F. Prepare 12×12-inch foil pieces for each of the salmon fillets. Portion out the leek and bell pepper mixture evenly onto the centers of each of the foil pieces. Top with a salmon fillet. Sprinkle lightly with salt. Sprinkle each fillet with a teaspoon of dry vermouth or white wine if using. Fold up the foil packets to allow some room over the salmon, but seal so that steam is not allowed to escape. (There are many ways to fold the foil, do whichever way works best for you!)

Place the salmon filled foil packets on a baking sheet and place in the oven in the middle rack. Bake until the salmon is just cooked through, about 10 to 12 minutes. Sprinkle with lemon juice to serve or serve with lemon wedges.





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