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Archive for the recipes 7 2017 Category

Kale Salad with Raisins and Blue Cheese

1 bunch of Kale, chop and drizzle kale with
1 teaspoon each olive oil and sherry vinegar
Knead until tender.
Toss with 2 grated carrots, 1/2 cup raisins, 1/2 cup blue cheese
And honey-garlic vinaigrette, whisk together:
1/3 cup olive oil
2 tablespoons sherry vinegar
1 garlic clove
2 teaspoons honey

 

From: NYT.com

 

 

 

 

Asparagus Pesto

Toss with cooked pasta, or spread on crostini and top with chopped tomatoes and bacon.

1 pound fresh asparagus
1/2 cup freshly grated Parmesan cheese
1/2 cup pine nuts
1/2 cup olive oil
1 garlic clove
1 tablespoon lemon juice
3/4 teaspoon salt

Snap off and discard tough ends of asparagus. Cook asparagus in boiling water to cover 3 to 4 minutes or until crisp-tender; drain.

Plunge asparagus into ice water to stop the cooking process; drain. Coarsely chop asparagus.

Process asparagus, cheese, and remaining ingredients in a food processor 30 seconds to 1 minute or until smooth, stopping to scrape down sides as needed.

 

From: allrecipes.com

 

 

 

Lovage and Lemon Roasted Chicken

1 handful lovage, leaves and stems
1 lemon, sliced
4 whole chicken legs
1 onion, chopped
Several carrots and/or potatoes, chopped
Salt and pepper, to taste

Serves 4

Preheat oven to 350 degrees Fahrenheit.

Lay a bed of lovage in the bottom of a large baking pan. Tuck a lemon slice and lovage leaves under the skin of the chicken thighs. Place the thighs in the pan. Sprinkle with salt and pepper and drizzle with olive oil. Throw some chopped onion and carrots in around the chicken.

Bake, covered, for 30 minutes, and then uncovered for another 30 minutes, or until the skin of the chicken is crisp. 

 

From: gnowfglins.com

 

 

 

Strawberry Country Cake

3/4 cup unsalted butter (1-1/2 sticks) at room temperature
2 cups sugar
4 extra-large eggs at room temperature
3/4 cup sour cream at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the Filling for Each Cake:
1 cup heavy whipping cream (1/2 pint), chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans

Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops with a spatula, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

 

From: thebarefootcontessa.com

 

 

 

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