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Posts Tagged apples

Sauteed Kale with Apples

From your share:
2 Empire apples, cored and cut itno bite-size pieces
2 teaspoons apple cider
4 cups of chopped kale leaves

From your kitchen:
1 teaspoon olive oil
1 white onion,
2 teaspoons apple cider vinegar
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper

Heat olive oil in a large skillet over medium heat; cook and stir onion until tender, about 4 minutes. Add apples, vinegar, salt, and pepper; cover skillet and cook until apples are tender, about 3 minutes. Add kale; cover and cook until kale is tender, 4 to 5 minutes.





Bloomin Baked Apples Recipe

From your shares:
2 Honeycrisp apples (or other crisp apples)
The Jonagold apples will work well here

From your kitchen:
2 tbsp. butter
3 tbsp. brown sugar, packed
1 tbsp. flour
1 tsp cinnamon
4 caramels, unwrapped

~~~Optional toppings~~~
Vanilla ice cream, caramel sauce and cinnamon

1. Preheat the oven to 375 degrees.

2. To get the blooming apple look, you need to cut the apples. Slice off the top 1/4 to 1/3 of the apples. Scoop out the core. If you don’t have an apple core use a metal 1/2 teaspoon measuring spoon. Then, use a thin knife to make two, deep circular cuts around the center of the apple. Next, turn the apple over and make narrow cuts all the way around the apple. Flip it back over and you can see all of the cuts.

3. Place the apples in an oven safe dish and put two unwrapped caramels into the center of each apple.

4. Heat butter and brown sugar in the microwave for 30 second, stir and continue heating for an additional 30 seconds. Remove from the microwave and stir in flour and cinnamon. Divide the mixture over the top of the two sliced apples.

5. Bake at 375 for 25-30 minutes. Remove from the oven and use a large spoon to move the apples into bowls.

6. Top with a scoop of ice cream, drizzle with caramel and sprinkle with cinnamon. The ice cream will cause the caramel in the center to harden so eat quickly or put the ice cream scoop on the side.


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



Broccoli Apple Soup Recipe

From your share:
1 large bunch of broccoli (about 3 heads with stems)
1 good cooking apple (a non-tart apple such as Jonagold, golden delicious, McIntosh), peeled, cored, chopped

From your kitchen:
3 Tbsp. butter
1 cup of thinly sliced or finely chopped yellow or white onion
1 cup of unfiltered apple juice or apple cider (not hard cider)
3 cups of chicken stock
2 strips of lemon peel

From your garden:
4 sprigs of lemon thyme or thyme
1 Tbsp. chopped fresh chives for garnish

Separate the broccoli florets from the stems. Peel the outer tough skin of the stems with a vegetable peeler. Slice the stems into rounds and chop finely (a mini chopper food processor works well for this step).

Heat a thick-bottomed medium large (4-quart) saucepan on medium heat. Melt the butter in the pan. Add the onion and the apple and lower the heat to low. Cover and cook for 10 minutes, until onions are translucent and apples are softened.

Add the broccoli florets and the chopped broccoli to the apple onion mixture. Add the stock and the cider. Tie up the thyme sprigs with kitchen string and add to the pot. Add strips of lemon peel to the pot as well. Increase the heat, bring to a boil, and reduce the heat to maintain a low simmer, covered. Cook for 20 to 25 minutes.

Remove from heat. Remove thyme and lemon peels from the soup and discard. Working in batches, filling up the blender bowl to no more than one third full at a time, purée the soup.
Return soup to the pot, reheat and adjust seasonings to taste. Garnish with chopped fresh chives to serve.







Apple-Stuffed, Maple-Pecan Chicken

From your share:
1 apple, peeled and sliced

From your kitchen:
2 chicken breasts (about 1 -1.5 lbs.)
1 egg, beaten
1 tbsp. whole grain Dijon mustard
1 tbsp. maple syrup or honey
⅔ cup breadcrumbs
⅔ cup pecans or walnuts
Sea salt and freshly ground black pepper
Butter or mildly flavored oil

Peel apple and slice it thinly.
Blend breadcrumbs*, pecans, salt and pepper together in a food processor until pecans are finely ground. Transfer to pie pan or other small, shallow dish.
Combine beaten egg, mustard and maple syrup together in another small, shallow dish.
Cut chicken breasts in half and cut pockets in the chicken. Add apple slices.
Coat with egg mixture and dip into bread mixture.
Refrigerate chicken for approximately 1 hour.
Heat butter or oil in a large skillet over medium-low heat. Add chicken pieces to the skillet and sauté approximately 3 minutes per side until juices run clear. It will become somewhat square when you stuff it with apples, so make sure every side gets cooked.)


From: Rachel’s Farm Table



Apple Chicken Salad

From your share:
8 cups spring greens (salad greens from your share)
4 fresh Michigan Gala apples, thin sliced (apples from the share)

From your kitchen:
4 cups grilled or roasted Chicken breast, diced
1 cup shredded Swiss cheese
1 cup glazed walnuts
1 cup apple cider vinaigrette dressing

Toss salad greens and apple cider vinaigrette together in bowl. Arrange diced chicken on top of greens. Sprinkle cheese to cover. Arrange apple slices in circular rows to cover (hint: apple will oxidize, these should be placed just before serving. You may want to drop in lemon juice and water to prevent browning.) Sprinkle glazed walnuts to finish.

Yield: 6-8 portions.

Apple Cider Vinaigrette Dressing

2 cups fresh apple cider
1/2 teaspoons cracked black pepper
1/4 cup apple cider vinegar
1/4 teaspoon salt
Sprinkle of ground clove to taste
1/4 teaspoon cinnamon
1/4 cup sugar
1 and 1/4 cup vegetable oil

Mix together all ingredients (except oil) until sugar is dissolved. Add oil and mix before serving.
Yield: 8 servings @ 2 and 1/2 cups. Will refrigerate up to one week.

Glazed Walnuts

1 cup walnut halves
1 tablespoon butter
2 tablespoons sugar

Melt butter in a sauté pan over medium heat. Sauté walnuts until slightly toasted. Sprinkle with sugar and toss over heat one minute.





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