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Archive for the recipes 27 2011 Category

Praline French Toast

½ c butter melted
1 c brown sugar
2 T corn syrup
¾ c coarsely chopped pecans (optional)

Melt the butter in a small sauce pan
Add the brown sugar
And the corn syrup, stir just to blend
Pour into the 13 x 9 pan
Cover the sugar mixture with 12 slices bread, Cut slices in ½, bread slices are in 2 layers

Beat together:
6 eggs
1 ½ c milk
1 t vanilla
¼ t salt

Pour this mixture over the bread. Sprinkle with cinnamon. Cover and store in the refrigerator overnight.  The next morning, Bake (uncovered) @ 350 for 40 minutes, serve

Garlic Yukon Gold Mashed Potatoes

2 pounds Yukon gold potatoes, washed and quartered
4 cloves garlic
Kosher salt
1 cup heavy cream, warm
1/2 stick cold butter cut into pats

Place the potatoes and garlic in a large sauce pan. Cover with 1 to 2 inches cold water and season generously with salt. The water should taste like the sea. TASTE IT! If the water is under seasoned at this point it will be hard to have a well-seasoned end product. Bring the pot of water to a boil and cook until the potatoes are fork-tender, about 20 to 25 minutes. Drain the potatoes and garlic well and pass through a food-mill or ricer. DO NOT use a food processor or blender. It will result in a very sticky and rubbery end product. While passing the potatoes, bring the heavy cream to a boil in a small saucepan. Once the cream has come to a boil remove from the heat. While the potatoes are still hot add 1/3 of the cream and butter and stir vigorously into the potatoes. Repeat this process 2 more times until all of the cream and butter has incorporated. Taste the potatoes for seasoning and add salt, if needed. Serve immediately or cover with foil and keep warm in an oven on low heat.

Crunch Top Apple Pie

Dough for a double crust 9-inch pie (homemade, frozen, or refrigerated)
3/4 cup tablespoon all-purpose flour
1 teaspoon ground cinnamon
Dash salt
3 1/2 cups peeled, chopped cooking apples
1 (16-ounce) jar applesauce or Home made apple butter
1 tablespoon lemon juice
2 tablespoons butter, chopped into small pieces

Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature

Preheat oven to 425 degrees F.

Line a 9-inch pie pan with half of dough. Combine sugar, flour, cinnamon, and salt in a bowl.  Stir in apples, applesauce, and lemon juice. Spoon apple mixture into pie pan and dot with butter. Cut remaining crust into strips; arrange in a lattice design over top of pie. For crunch
topping, combine flour, sugar, and salt in a bowl. Using a fork, cut in butter until mixture is crumbly. Sprinkle over top of crust. Bake for 10 minutes, then reduce heat to 350 degrees F and continue to bake for about 45 minutes, or until crust and topping are golden brown.

From the Paula Dean collection/Food Network

Broccoli Rabe with Garlic and Olive Oil

Broccoli rabe is a non-heading variety of broccoli. Broccoli Rabe has long, thin leafy stalks
that are topped with small florets. Broccoli rabe is sometimes referred to as rapini, broccoli
raab, or broccoli di rape. Broccoli Rabe is an Italian staple, bitter in comparison to “broccoli”

1-2 bunches broccoli rabe
2 tablespoons extra virgin olive oil
2-3 medium garlic cloves, peeled and minced
1/2 teaspoon crushed red pepper
Freshly ground black pepper (optional)
Sea salt, to taste

Boil several quarts of water to boiling. Remove any tough or damaged outer leaves of broccoli rabe. Peel thick, lower stems from broccoli rabe. Tear broccoli rabe into large pieces. Clean broccoli rabe in a large amount of cold water until all dirt is removed. When water is boiling, place broccoli rabe pieces in colander and pour boiling water over them to scald. Drain broccoli rabe well and set aside. Meanwhile, heat extra-virgin olive oil in a sauté pan over medium heat. Add garlic and crushed red pepper. Sauté garlic until browned. Be careful do not allow the garlic to burn. Add broccoli rabe to the pan and toss to coat with garlic/pepper mixture and heat through, around 2 to 3 minutes. Season to taste with salt and freshly ground black pepper, if desired.

If there are leftovers chop the sautéed broccoli rabe and serve with crostini for a simple Italian appetizer.

Breakfast Egg and Ham Braid

1/2 cup milk
4 ounces cream cheese, softened
8 eggs
salt and pepper to taste
2 (8 ounce) packages refrigerated
crescent roll dough
4 ounces cooked ham, thinly sliced
1 cup shredded Cheddar cheese

Preheat oven to 375 degrees F
Beat milk and cream cheese together until smooth. Mix in eggs, and season with salt and pepper.
Heat a lightly oiled skillet over medium high heat and cook egg mixture until eggs are almost set. Arrange the crescent rolls from one package into a rectangle shape on top of a lightly greased cookie sheet. Place rolls from remaining package along the edges of the two long sides of the rectangle, with the broad half of the rolls on top of the first layer of rolls, and the pointed ends extending over the sides of the pan.
Arrange the ham in a layer down the center of the dough. Spoon the cooked egg mixture on top of the ham and then sprinkle the cheddar cheese on top of the eggs. Bring the corners of the rolls together over the cheese to form a ‘braid’ shape. Bake in a preheated oven

All Day Apple Butter

This week we had a special surprise from one of our CSA members. They have some recipes to share with all of us. They have prepared this apple butter and canned it so that they will have it to give as a home-made gift. I tried this recipe this week. I started it on the stove yesterday and today it was in the crock pot for 9 hours. I have not gone on to puree yet. I hope that tomorrow I will be able to preserve it. Wait until you experience the aroma in your house while this is cooking. Here are two of the recipes the Maak family has shared with us.
Just a quick note. I did add a little (1/2 cup of apple cider) to start the recipe.

Yield 4 pints

5 1/2 pounds apples – peeled, cored and finely chopped –about 3 to a pound
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt

Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt. Pour the mixture over the apples in the slow cooker and mix well. Cover and cook on high 1 hour. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is
thickened and dark brown. Uncover and continue cooking on low 1 hour. Stir with a whisk, if desired, to increase smoothness. Spoon the mixture into sterile containers, cover and refrigerate or freeze.

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