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Posts Tagged apples

Fresh Apple Crumble

5-6 granny smith apples, peeled, cored and sliced
1/2 cup of fresh, frozen or dried cranberries
2 T arrowroot
1/2 t cinnamon
1 T coconut sugar (optional)

1 c rolled oats
1 c chopped walnuts
3/4 c oat flour

Pinch of sea salt
2/3 cup brown rice maple syrup
1/3 c olive oil

Preheat the oven to 375

Toss the apples with cranberries, arrowroot and cinnamon in a deep dish pie plate
In the bowl of a food processor mix together the topping ingredients. Pulse a few times to combine. The mixture will be moist. Cover the apples with the topping.

Bake 15 minutes and then reduce the heat to 350 and bake an additional 20-25 minutes.

Check to be sure the top is not browning too quickly. Cover with a sheet of parchment to prevent burning.
Serve warm!




Apple Crostata

For the Pastry (2 Tarts):
2 cups all-purpose flour
1/4 cup granulated or superfine sugar
1/2 teaspoon kosher salt
1/2 pound very cold unsalted butter, diced

For the Filling (1 Tart):
1-1/2 pounds McIntosh, Macoun, or Empire apples
1/4 teaspoon grated orange zest
1/4 cup all-purpose flour
1/4 cup granulated or superfine sugar
1/4 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
4 tablespoons cold unsalted butter (1/2 stick), diced

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine. Add the butter and toss quickly with your fingers to coat each cube of butter with the flour. Pulse 12 to 15 times, or until the butter is the size of peas. With the motor running, add the 1/4 cup ice water all at once through the feed tube. Keep hitting the pulse button to combine, but stop the machine just before the dough comes together. Turn the dough out onto a well-floured board and form into 2 disks. Wrap with plastic and refrigerate one of the disks for at least an hour. Freeze the rest of the pastry.

Preheat the oven to 450 degrees.  Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to a baking sheet lined with parchment paper.  For the filling, peel, core, and quarter the apples. Cut each quarter into 3 chunks. Toss the chunks with the orange zest. Cover the tart dough with the apple chunks, leaving a 1 1/2-inch border.   Combine the flour, sugar, salt, cinnamon, and allspice in the bowl of a food processor fitted with a steel blade. Add the butter and pulse until the mixture is crumbly. Pour into a bowl and rub it with your fingers until it starts holding together. Sprinkle evenly on the apples. Gently fold the border over the apples, pleating it to make a circle.  Bake the crostata for 20 to 25 minutes, or until the crust is golden and the apples are tender. Let the tart cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. 






Baked Brie with Apples and Salted Caramel

8-ounce wheel of brie
1 tablespoon butter
1 large apple, chopped
2 tablespoons brown sugar
3 tablespoons salted caramel sauce (find recipe below)
Stacy’s Salted Caramel Pita Chips if available or your favorite dippers

1. Preheat the oven to 350 degrees F. Place the wheel of brie on a large baking sheet that has been lined with parchment paper. Bake for 10-12 minutes.
2. While the brie is baking, melt the butter in a small saucepan. Add the chopped apples and brown sugar. Cook until apples are soft, about 5 minutes.
3. Remove the brie from the oven and carefully move to a serving platter. Spoon the sautéed apples over the brie. Drizzle with salted caramel sauce. Serve immediately with pita chips.

Salted Caramel Sauce:

yield: 2 cups
prep time: 5 minutes
cook time: 10 minutes

2 cups granulated sugar
12 tablespoons unsalted butter, at room temperature, cut into pieces
1 cup heavy cream, at room temperature
1 tablespoon fleur de sel or Maldon sea salt flakes

1. First, make sure you have all of the ingredients ready. Once you start the caramel sauce you have to pay close attention so you don’t burn it. To begin, heat the sugar over medium high-heat in the bottom of a heavy 2-3 quart saucepan. When the sugar starts to melt, start whisking the sugar. The sugar will clump up, but keep whisking. It will continue to melt. When the sugar is melted, stop whisking. You can swirl the pan to move the sugar around.
2. Continue cooking the sugar until it reaches a deep amber color. Make sure you watch the pan very closely. This is where it is easy to burn the caramel.
3. As soon as the sugar reaches the dark amber color, carefully add the butter. Whisk until butter is melted. If the sugar gets stuck to the whisk, you can switch to a wooden spoon.
4. Remove the pan from the heat and slowly pour in the heavy cream. Whisk until cream is incorporated and caramel is smooth. Whisk in the fleur de sel or Maldon sea salt flakes.
5. Let the caramel sauce cool for about 10 minutes in the pan. Pour the caramel into a large jar and cool to room temperature. Put the salted caramel sauce in the refrigerator. Store the salted caramel sauce in the refrigerator for about a month.


From: Twopeasandtheirpod








Brussels Sprouts Salad With Apples, Walnuts and Goat Cheese

1 cup chopped walnuts
8 ounces goat cheese
1 tablespoon plain Greek yogurt
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 teaspoon kosher salt
Freshly ground black pepper
1 pound Brussels sprouts, leaves separated
1 red apple, cored and thinly sliced

Preheat oven to 350°F. Spread walnuts on a baking sheet and toast until fragrant and golden, about 6 minutes. Transfer to a shallow dish and let cool.

Divide goat cheese into eight portions and roll into balls. Coat balls with toasted walnuts, pressing gently so that the nuts adhere.
Make the dressing: Combine Greek yogurt, olive oil, apple cider vinegar, Dijon mustard, honey and salt in a small bowl and whisk until smooth.

Combine Brussels sprouts and apple slices in a large bowl. Add dressing and toss. To serve, top salads with two goat cheese balls per serving.







Puff Pastry Caramel Apples

1/2 teaspoon ground cinnamon
2 tablespoons sugar
1 egg
1 tablespoon water
4 medium Rome or Granny Smith apples, peeled
1/2 cup caramel sauce
10 ounce package of Trader Joe’s puff pastry (or another brand of puff pastry may be substituted)
Vanilla ice cream
Heat the oven to 400º.

Stir the cinnamon and sugar together in a small bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact.  Coat the apples with the cinnamon mixture.   

Place the pastry sheets on a lightly floured surface. Roll each pastry sheet into a 10 x 9 inch rectangle. Cut each into 9 1-inch strips Moisten ends with water and then press 4 pastry strips together to make 1 strip. Repeat to make 4 long strips total. Cut 8 leaf shapes from the leftover pastry.  Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Spoon 2 tablespoons caramel sauce into each apple. Brush the apples with the egg wash.

Place the pastries onto a baking sheet covered with parchment or a Silpat. Chill briefly, 20-25 minutes.   Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream. Mine were dark enough, but not fully cooked at 25 minutes. You may want to lower the temp and bake another 10-15 minutes, depending on your oven and the size of your apples. 






Herb and Apple Stuffing

16 cups 1-inch bread cubes, white or whole wheat (2 baguettes)
4 tablespoons unsalted butter (1/2 stick)
2 cups medium-diced yellow onion (2 large)
2 cups medium-diced celery (3 large stalks)
2 Granny Smith apples, unpeeled, cored and large diced
2 tablespoons chopped flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary leaves
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 cup chicken stock
1/2 cup sliced blanched almonds, toasted, optional

Preheat oven to 300 degrees F.

Put the bread cubes on a 13 by 18 by 1-inch baking sheet and bake them in the oven for 7 minutes.
In a large sauté pan, melt the butter and add the onion, celery, apples, parsley, rosemary, salt, and pepper. Sauté for 10 minutes, until the mixture is soft.

Combine the bread cubes and cooked vegetables in a large bowl and add the chicken stock, and almonds, if desired.
Place the stuffing into the main cavity of the turkey and into the neck of the bird… I cook a 12-pound turkey for 2 1/2 hours at 350 degrees F in a preheated oven. Make sure the stuffing in the cavity is secured by wrapping the legs tightly with string.







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