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Archive for the recipes 9 2014 Category

Chicken & Sugar Snap Pea Stir-Fry

1 lb.  skinless, boneless chicken breast halves, cut crosswise into thin strips
3 1/2 Tbsp. peanut oil
1 tsp. baking soda
2 tsp. cornstarch
1 Tbs. oyster sauce
3/4 lb. (375 g.) sugar snap peas, halved crosswise on the diagonal
Cooked white/brown rice for serving
Soy sauce for serving

In a bowl, toss the chicken strips with 1 1/2 tablespoons of the peanut oil, the baking soda, and the cornstarch. Cover and let marinate in the refrigerator for 1 hour. Remove from the refrigerator 15 minutes before cooking.

Heat a wok or large frying pan over high heat. Add the remaining 2 tablespoons oil. When it is hot, add the chicken, spreading it out as much as possible. Season with salt and sear for 1 minutes without stirring, then stir until opaque throughout, 2-3 minutes. Stir in the oyster sauce and cook for 30 seconds. Transfer to a bowl and set aside.

Return the wok to high heat, add the peas, and stir-fry until tender-crisp, about 1 minute. Stir in the chicken and stir-fry for 30 seconds. Transfer to a  platter and serve right away with rice and soy sauce. Serves 4.

From William Sonoma


Crock Pot Strawberry Jam

For a couple of weeks now I have been working on a recipe for Strawberry Jam in a Crock Pot.
This one is prepared without commercial pectin.  The first batch turned into the best strawberry sauce ever.  The second batch, great strawberry  jam is almost gone already!

Crock Pot Strawberry Jam:

2 Quarts of strawberries, cleaned, hulled and some are sliced, some are chopped, add any juice as well
Zest strips 1/2” wide, including pith from 1 ½ lemons
¼ cup lemon juice
2 granny smith apples, peeled cored and grated
3 ½ cups of sugar

All ingredients are put into the crock pot at the same time, stir well.
Place 2-3 saucers or small plates into the freezer to chill.

The crock pot should be turned to low for the first 2 hours stirring occasionally.  Switch the pot to high and cook for another 2-3 hours, continue to stir occasionally.   Do not leave home or prepare this recipe overnight.  You should be close by while this jam is processing.  Test the jam on the cold plate after two hours if the jam seems runny cook on high for the 3rd hour uncovered. The jam may need more time, continue to cook uncovered testing after each ½ hour.

Test the jam:
Take a heaping teaspoon of jam and put it out on the cold plate.  Let the jam sit for a minute or two and then gently prod the puddle of jam with your finger. If it’s formed a surface skin and seems to become solid, it is done. If it is runny and saucy, give it a while longer.

When the jam is the desired consistency remove the lemon zest strips use a canning funnel to fill hot jam jars.  Refrigerate jars.   If keeping the jam for a longer period of time use the Blue Book Canning Guide to complete preparation.

Why make jam in a crock pot?  I found the process to be very relaxing compared to preparation on top of the stove.   The jam did not have the foam form at the top during preparation.  I could stop the preparation and leave and turn it back on if I needed to.  I froze my berries and waited until I had all the ingredients and the time to complete the recipe.  In traditional recipes the fruit if chilled before the jam is made will float to the top.  Using this method the fruit pieces are all throughout the jam.  In the past when preparing jam without pectin I have had it burn on the stove top.  Thankfully that did not happen even cooking for extra time.  Time and results cannot be exact because all crock pots and slow cookers are different.


California BLT with Avocado and Basil Mayonnaise

Makes one sandwich:
3 slices bacon
2 slices good-quality white bread
1 tomato, the best you can find
1/2 ripe avocado
Iceberg lettuce
Basil Mayonnaise (recipe follows)

In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels.
Toast the bread. Slice the tomatoes and avocado.  Top with the lettuce, tomato, bacon
and as many avocado slices as you are happy to eat. Place the other slice of bread on top and cut in half if desired.

From: the

Basil Mayonnaise:
Makes about 1/2 cup
1/4 cup packed basil leaves
2 tablespoons olive oil
1/2 teaspoon lemon juice
1 medium garlic clove, chopped
Zest of one lemon
1/2 cup mayonnaise

In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (Large, tough basil leaves will probably stay fairly chunky, which is fine.)
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined. Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.

Adapted from Orangette


Radishes With Chive Butter

6 Tbsp.  Unsalted butter softened
2 Tbsp.   cream cheese, softened
1 Tbsp.   minced fresh chives
1/4 tsp.  freshly grated lemon zest
Tabasco to taste
18   radishes (about 2 bunches), the leaves trimmed, leaving 1 inch of the stem, and the radishes halved lengthwise
fresh flat-leafed parsley leaves for garnish
In a small bowl with a fork combine well the butter, the cream cheese, the chives, the zest, the Tabasco, and salt to taste and transfer the mixture to a pastry bag fitted with a medium-sized open-star tip. Arrange the radishes, cut sides up, on a platter, put a parsley leaf on each radish half, and pipe the chive butter onto it. Makes 36 hors d’oeuvres.

Gourmet, December 1993


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