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Posts Tagged raspberries

Bread and Butter Pudding with Fresh Currants and Raspberries

1 loaf challah bread
1/3 c. unsalted butter
3/4 c. fresh red currants
3/4 c. fresh raspberries
3 large eggs
2 large egg yolks
3/4 c. sugar
1 tbsp. sugar
1/4 tsp. salt
1½ tsp. vanilla extract
1c. whole milk
1 ¼ c. heavy cream

Heat the oven to 325° F. Brush each slice of bread on both sides with the softened butter and cut each piece in half. Arrange the bread in a 9-inch deep-dish pie plate, overlapping the slices in concentric circles to resemble a flower design.

Tuck 1/2 cup each of currants and raspberries between the bread slices. Whisk the eggs, yolks, 3/4 cup sugar, salt, vanilla, milk, and heavy cream together and pour over the bread.

Sprinkle the remaining 1/4 cup each of currants and raspberries on top, cover with 2 layers of aluminum foil, and seal around the rim. Press gently to help the bread absorb the liquid. Let sit for 30 minutes.

Bake for 40 minutes, remove the foil, sprinkle the pudding with the remaining 1 tablespoon sugar, and increase the oven temperature to 350° F. Bake until the pudding is set and the top is golden brown — 25 more minutes.  Cool on a wire rack.

 

From:  Country Living.com

 

 

 

 

Beet Smoothies

Yield: Serves 4

10 oz milk
10 oz fresh squeezed orange juice
1 cup peeled and shredded raw beets
1 fresh mango, cut into chunks
1 cup frozen raspberries
1 cup fresh pineapple chunks
1 cup fresh sliced strawberries
2 frozen bananas
1 avocado
2 tsp vanilla

Combine all ingredients in a blender. Puree until smooth and serve.

Recipe from: Eat Local Grown.com

 

 

Fruit Pizza

 Cookie Crust Pizza:

CRUST:

1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup
unsalted butter, softened
1/2 cup
granulated sugar
1/4 cup light
brown sugar
1 large egg
1 teaspoon vanilla extract

SPREAD:

1 (8-ounce) package cream cheese, softened
1/2 cup confectioners’ sugar
1 1/2 teaspoons
vanilla extract
1/2 teaspoon lemon zest (Optional)

GLAZE:

2 tablespoons Peach jam
2-3 Tablespoons orange juice

FRESH FRUIT:

1 cup blueberries
1 cup sliced
kiwi
1 cup sliced peaches or
nectarines
1 cup
raspberries
1 cup
strawberries, sliced

For the crust: Preheat the oven to 350 degrees F. Spray a 10 to 12-inch tart pan or pizza pan with nonstick cooking spray.

In a medium bowl, whisk together the flour, baking powder and salt. In a large mixing bowl cream together butter and sugars using a handheld mixer until smooth. Add in the egg and vanilla and mix until incorporated. Slowly incorporate the flour mixture into the creamed butter and mix until blended. Remove the dough from the bowl and press into the prepared pan. (You may need to dust your hands with some flour to prevent the dough from sticking to them. It is wet dough when it comes together.)

Bake until the edges just start to brown, 10 to 12 minutes. Remove from the oven and let cool.

For the spread: In a large mixing bowl, beat the cream cheese, sugar, vanilla, lemon zest.until smooth. Spread evenly on the cooled crust.

For the glaze: heat the preserves, orange juice in a small sauce pan and cook over low/medium heat until loosened and warm.

To assemble: Arrange the fresh fruit in the desired pattern on top of the pizza, brush the glaze over the fruit, slice and serve.

 

adapted from: The Cooking Channel/Kelsey Nixon

Beet and Berry Walnut Salad

Large bowl of mixed salad greens
1 cup of steamed or roasted beets
1 pint fresh strawberries, blueberries, or raspberries
1/2 cup walnut pieces (toasted)
1/2 cup raspberry vinaigrette salad dressing
1/4 cup crumbled feta cheese
In a large bowl, toss the salad greens top with the beets, berries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

 

Raspberry Vinaigrette

1/2 cup fresh raspberries
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
1 tablespoon honey
Pour all ingredients into a blender. Blend until smooth.
Add a pinch of kosher salt and a little fresh ground black pepper

Pear and Blue Cheese Salad with Toasted Pecans

¾ c pecan halves
6 cups mixed salad greens (such as red leaf, green leaf, Bibb)
1-2 ripe pears, thinly sliced
1-(4-ounce) package blue cheese, crumbled
Raspberry Vinaigrette

Place pecans on an ungreased jellyroll pan. Bake at 350° for 8-10 minutes.
Combine salad greens, sliced pears, pour Raspberry Vinaigrette over
salad just before serving; toss gently. Sprinkle with pecans and cheese.
Serve.

Raspberry Vinaigrette:
1/2 cup light olive oil
1/4 cup raspberry vinegar
1-2 tablespoons honey
1/4 teaspoon pepper
1/8 teaspoon salt

Combine all of the ingredients in a jar; cover tightly, and shake, chill until ready to serve.

Raspberry Vinaigrette

1/2 cup fresh raspberries

1/4 cup extra-virgin olive oil

2 tablespoons apple cider vinegar

1 tablespoon honey

 

Pour all ingredients into a blender.  Blend until smooth.

Add a pinch of kosher salt and a little fresh ground black pepper.

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