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Posts Tagged apple cider

Apple Cider Roast Pork

From your share:
2 cups of apple cider
4-6 apples, cut into halves
Other veggies if desired (potatoes, carrots, etc.)

From your kitchen:
2 yellow onions
4 tablespoons of butter (optional)
Apple cider gravy sauce:
~2 cups of the juice/sauce from roasting (strained)
1/2 cup cream
2 tablespoons of balsamic vinegar
1-2 tablespoons of Calvados (can also use cognac or brandy)
1 tablespoon of cornstarch/tapioca starch – optional
1-2 of the baked apple halves, peeled and seeds removed – optional

Pre-heat oven to 400F.
Mix the seasoning rub ingredients together in a small bowl.
Stuff the pork loin with garlic cloves by making incisions into the meat and then pushing the clove into the meat. If the pork loin isn’t tied, use cooking twine to tie the meat.
Rub the pork loin roast with the seasoning mix, save a small amount for the vegetables. Place in the pork in a large roasting pan. Arrange the apples, onions and other vegetables around the pork loin. Pour about 2 cups of apple cider into the pan.
Bake at 400 F for 30 minutes.

Lower the oven temperature to 350F, baste the pork loin with the juices (add additional cider at any point if the juices start to dry up). Bake for about 1 hour, basting every 20-30 minutes, cover the pork loin with foil if needed. Bake for another 20-30 minutes, and add butter (cut in pieces) during the last 10 minutes. The interior temperature should be 145F.
Let the pork loin rest for about 10 minutes before cutting and serving.

For the apple cider gravy sauce:
Put the strained pan sauces into a small sauce pan and cook over high heat until it’s reduced by half, about 10-15 minutes.  Stir in the cream and let the sauce cook over medium/low heat until it starts to thicken. Add the balsamic vinegar and the calvados/cognac/brandy. If you want a thicker sauce, add a tablespoon of cornstarch (with the cognac), and cook/stir until the sauce thickens. Another option for a thicker sauce is to blend a couple of the baked apple pieces and mix the puree into the cream sauce.  Slice the roasted pork loin and serve with the sauce and baked apples/vegetables, plus your choice of side dishes.


Adapted from:




Acorn Squash Fondue

From your share:
1 Medium Acorn Squash
3/4 cup Apple Cider

From your kitchen:
6 ounces Cream Cheese
1/2 cup Heavy Cream
8 ounces Sharp Cheddar
1/2 teaspoon Freshly Grated Nutmeg
1 tablespoon Unsalted Butter
1/2 teaspoon Thyme
to taste Sea Salt

Preheat oven to 350 degrees.

Cut the top off the acorn squash and scoop out the seeds. Shave a small portion of the bottom of the squash off to make it sits flat. Add dash of cinnamon, dash of seasalt and the unsalted butter slice inside the squash. Bake squash for approximately 30 minutes. Remove and let cool for about 5 minutes.

Carefully scoop out the meat of the squash, leaving about 1/2” thick rim inside. The squash shell will be your serving bowl.

In a saucepan over medium heat, combine the squash and apple cider and cook
until immersed. You can use an immersion blender if desired. Once broken up, add
the heavy cream and cream cheese. Stir constantly until fully melted. Add the grated
sharp cheddar, nutmeg and thyme

Continue blending over medium heat until the fondue is complete.
Pour fondue into the acorn squash shell and sprinkle the top with sugared pecans
and a dash of nutmeg. Serve with french baguette pieces, apple slices, dried fruit
and anything else you love to dip.

From: Food



Apple Cider Braised Brisket

From your kitchen:
2 tablespoons butter
1 (4-5 lb.) beef brisket, outer fat trimmed
1 teaspoon salt
1/2 teaspoon pepper
2 yellow onions, cut into wedges
5 cloves garlic

From your garden:
3 sprigs rosemary

From your share:
3 cups unfiltered apple cider
3 apples, cored and sliced

Preheat oven to 325º F. On the stove top over a medium-high heat melt butter in a Dutch oven. Season brisket on both sides with salt and pepper, and then add to Dutch oven and sear on all sides until golden brown. Remove to a plate.
Add in the onions and garlic and sauté until softened. Pour a few tablespoons of the apple cider into the pan to deglaze. Stir until all caramelized bits are lifted from the pan. Add in brisket and herbs and pour remaining apple cider over the top.
Bring to a simmer, cover and move to the oven. Roast the brisket at 325º F for 2 1/2 to 3 hours or until tender, adding in apples 30 minutes prior to the end of cooking.
Remove Dutch oven and allow to cool. Drain fat from the top of the pot and discard. Remove meat, apples and onions and heat the remaining sauce over medium heat, stirring occasionally, until the mixture reduces and becomes a gravy. Add in brisket, apples and onions and cook until warm. Serve



Apple Cider Cupcakes and Brown Sugar Cinnamon Buttercream

From the share:
1 c apple cider

From your kitchen:
2 egg
1 2/3 C flour
2/3 C sugar
1/2 c unsalted butter, softened
2 t baking powder
1 t ground cinnamon
1/2 t salt
1 t vanilla
1 cup softened butter
3 c powdered sugar
1/2 c light brown sugar
1 t cinnamon
2 T milk
1 t vanilla

Cream together butter and sugar. Add the eggs and vanilla Mix until fully incorporated. Whisk together all of the dry ingredients in a separate bowl. Add the dry ingredients and the cider, alternating between the two, slowly incorporating them into the butter/sugar mixture. Line a muffin tin with paper or foil liners. Fill papers 2/3 full. Bake 17-19 minutes until a skewer inserted into the center comes out clean. Cool completely before frosting

Whip butter and brown sugar and vanilla together with mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add milk until you reach desired consistency. More for a thinner frosting. Transfer to a piping bag and frost cooled cupcakes. Garnish with apple slice if desired.  Cupcakes stay fresh at room temperature in an airtight container for up to 5 days.






Brined Herb-Crusted Turkey with Apple Cider Gravy


7 quarts water
1 quart apple cider
3/4 cup kosher salt
1/3 cup granulated sugar
1 large onion, diced
1 large or 2 small carrots, diced
3 ribs celery, diced
1 head garlic, cut in 1/2 equatorially
1/2 bunch fresh rosemary
1/2 bunch fresh sage
6 bay leaves
1 (12 to 14 pound) turkey, free range organic is great!

Herb crust: 

1 bunch fresh rosemary, leaves finely chopped
1 bunch fresh sage, leaves finely chopped
3 sticks butter, room temperature
Kosher salt


1 large onion, cut into 1/2-inch dice
1 large or 2 small carrots, peeled and cut into 1/2-inch dice
2 ribs celery, cut into 1/2-inch dice
4 cloves garlic, smashed
2 Granny Smith apples, cut into 1/2-inch dice
5 bay leaves
1 cinnamon stick
1 bunch thyme
Kosher salt
1 quart chicken stock, divided
2 cups apple cider, divided
1/2 to 3/4 cup all-purpose flour

Special equipment:

butcher’s twine

To brine the turkey:

Combine all of the ingredients for the brine in a large container. Add the turkey and let it brine in the refrigerator for 2 to 3 days.
To prepare the turkey for cooking: Remove the turkey from the brine the night before roasting and pat it thoroughly dry with paper towels. Combine the rosemary, sage, and butter for the herb crust in a small bowl. Season, to taste, with kosher salt. Work the butter under the skin of the turkey and massage it into the breasts and the legs. Massage the butter on the outside of the skin as well. Tie the legs together over the breast so they will protect it during cooking and help keep it moist and juicy.

Gravy preparation: Put the onions, carrots, celery, garlic, apples, bay leaves, cinnamon stick and thyme in a roasting pan and season with salt. Arrange the turkey on top of the veggies and refrigerate overnight UNCOVERED! Yes, that’s right, uncovered. This will help the skin dry out and become really brown and crispy. Make sure that there is no raw food near the turkey in the refrigerator. After refrigerating overnight, the turkey is ready to go in the oven.

Preheat the oven to 450 degrees F.

Put 2 cups chicken stock and 1 cup apple cider in the bottom of the roasting pan. Roast the turkey in the preheated oven until the skin gets really nice and brown, about 40 minutes. Lower the oven heat to 350 degrees F for the remainder of the cooking time. Baste the turkey every 30 minutes or so and add more stock to the roasting pan, if needed. Cook about 17 minutes per pound. Once it gets to the proper color, tent the turkey with aluminum foil to prevent it from getting too dark.

Remove the turkey from the oven when an instant-read thermometer inserted in the thickest part of the turkey registers 160 degrees F. Make sure that the thermometer is not touching a bone when doing the reading. When the turkey has reached the proper temperature, remove it from the roasting pan to a cutting board and let it rest for at least 30 minutes. Cover loosely with aluminum foil.
Strain all the veggies over a bowl to separate them from the stock/mixture. Discard the veggies. Skim off the fat and add it to the roasting pan. This is the fat for the roux. Put the roasting pan over 2 burners and over a low heat and whisk in the flour. Cook until the mixture looks like wet sand, about 4 to 5 minutes. Slowly whisk in the remaining 1 cup apple cider, remaining chicken stock and the stock/cider mixture. Cook until the mixture has thickened and reached a gravy consistency. Taste and adjust the seasoning. Pour into a serving pitcher or bowl.

Carve the turkey, transfer to a serving platter and serve with the gravy.






Apple Cider Donuts

2 1/2 cups apple cider, reduced down to 1/2 cup
1/4 cup butter
1 cup granulated sugar
1/2 cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
3/4 cup sour cream
4 cups flour
1 1/2 teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Canola oil for frying
Cinnamon sugar for coating

Bring apple cider to a boil over medium/high heat and reduce down to 1/2 cup. (takes about 20 to 25 minutes). Pour into a large glass measuring cup.  Add butter to hot cider and stir to melt. Set aside, cool.

In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.  In a large bowl, or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.  Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour. On a very well- floured surface, roll out the cooled dough to about 3/4-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.

Heat oil to 350˚F.  Fry donuts, 3 to 4 at a time, flipping occasionally until golden on both sides.  Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.  Enjoy!




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