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Archive for the december recipes 3 2016 Category

Braised Celery

1 celery & leaves
1 teaspoon chicken stock powder
1 ounce butter
1 cup boiling water
to taste ground black pepper
salt (if required)

Clean and chop celery into 1 inch pieces.

Blanch the celery for 1 minute in boiling salted water.

Drain and place in a buttered casserole with the butter and good grinding of pepper.

Mix the chicken stock in the cup of boiling water until dissolved, then pour over the celery.

Cover and bake at 325F for 1 hour. 

 

From: Food.com

 

 

 

 

Chicken with Lemon-Basil Sauce

3 tablespoons olive oil
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes Per- side. Transfer chicken to platter; tent with foil.

Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes.

Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.

Spoon sauce over chicken. 

 

From: Epicurious.com

 

 

 

Baked Brie with Apples and Salted Caramel

8-ounce wheel of brie
1 tablespoon butter
1 large apple, chopped
2 tablespoons brown sugar
3 tablespoons salted caramel sauce (find recipe below)
Stacy’s Salted Caramel Pita Chips if available or your favorite dippers

Directions:
1. Preheat the oven to 350 degrees F. Place the wheel of brie on a large baking sheet that has been lined with parchment paper. Bake for 10-12 minutes.
2. While the brie is baking, melt the butter in a small saucepan. Add the chopped apples and brown sugar. Cook until apples are soft, about 5 minutes.
3. Remove the brie from the oven and carefully move to a serving platter. Spoon the sautéed apples over the brie. Drizzle with salted caramel sauce. Serve immediately with pita chips.

Salted Caramel Sauce:

yield: 2 cups
prep time: 5 minutes
cook time: 10 minutes

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

Directions:
1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.

 

From: Twopeasandtheirpod

 

 

 

 

 

 

 

Green Mashed Potatoes

2 large starchy or all-purpose potatoes (about 1 pound), peeled and cut into quarters
Salt
1 pound dandelion or other greens, washed and trimmed of thick stems
1/4  to 1/2  cup extra virgin olive oil
Freshly ground black pepper
1 cup homemade bread crumbs

Put potatoes in a large, deep pot and cover them with cold water. Add a large pinch of salt and bring to a boil. Cook until soft but not falling apart, 15 to 30 minutes. Remove with a slotted spoon and drain; meanwhile, add greens to water and cook for about 1 minute. Rinse under cold water. Drain well, then chop.

Heat oven to 400 degrees. Rice potatoes, run them through a food mill, or mash them with a fork or potato masher, adding enough olive oil to moisten them well. Mash in the greens, adding more olive oil as needed. Sprinkle with salt and lots of pepper put mixture in an ovenproof dish and top with bread crumbs. Drizzle with more olive oil, sprinkle with salt and pepper, and bake until bread crumbs are golden brown, about 15 minutes. Serve hot or warm. 

 

From: NYTimes.com

 

 

 

 

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