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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
Warehouse Address:
331 Centennial Ave.
Cranford, NJ 07016
Apple Crostata
Apple Crostata
Prepare Crust: In food processor, pulse flour, sugar, and salt until combined. Take off lid and add butter. With fingers, being careful of sharp blades, toss butter to coat with flour. Replace lid and pulse 12 to 15 times or until pea-size clumps form. With motor running, add ice water through feed tube. Pulse to combine, stopping just before dough comes together completely.
Transfer dough to floured surface; pat into 2 even disks. Wrap each with plastic wrap. Refrigerate 1 disk at least 1 hour; freeze other for another use.
Preheat oven to 450 degrees F. Line cookie sheet with parchment paper. On lightly floured surface, with rolling pin, roll dough into 11-inch round. Transfer to prepared cookie sheet.
Prepare Apple Filling: Peel, core, and cut apples into quarters. Cut each quarter into 3 or 4 chunks. In bowl, toss apples with orange peel. Arrange apples on dough round, leaving 1 1/2-inch border.
Prepare Topping: In food processor, combine cinnamon, allspice, and remaining 1/4-cup flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add remaining 1/4 cup butter, pulsing until mixture is crumbly. Transfer to medium bowl. With fingers, rub mixture until clumps form. Sprinkle evenly over apples. Gently fold edge of dough over apples, pleating and pressing to make circle.
Bake 20 to 25 minutes or until crust is golden brown and apples are tender. Let crostata cool on pan on wire rack 5 minutes. Slide parchment paper with crostata onto wire rack and cool completely.
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Garlic Mashed Potatoes
Garlic Mashed Potatoes
In 2-quart saucepan, heat garlic and oil on medium-high heat until bubbling. Reduce heat to low and cook 5 minutes or until garlic is lightly browned. Remove from heat.
Meanwhile, place potatoes in 6- to 7-quart sauce-pot of salted water; heat to boiling on high. Boil 15 to 20 minutes or until potatoes are very tender. With slotted spoon, remove potatoes from water and remove garlic from oil. Reserve cooking water and oil.
With food mill or potato masher, process potatoes and garlic until smooth.
In large bowl, with wooden spoon, combine potato mixture, reserved oil, cream, 2-teaspoon salt, and 1 teaspoon pepper. Stir in 1/2 to 3/4 cup reserved cooking water, adding more cooking water if necessary, until potatoes are creamy but not runny. Serve hot. To make ahead, transfer mashed potatoes to heatproof bowl. Cover with plastic wrap, pressing against surface of potatoes. To reheat, set bowl over small saucepot of simmering water for up to 2 hours.
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Herb and Apple Stuffing
Herb and Apple Stuffing
Preheat oven to 300 degrees F. Arrange bread cubes on 18 by 12-inch jelly-roll pan. Bake 7 minutes.
Meanwhile, in 12-inch skillet, heat butter on medium-high heat until melted. Add celery, onions, apples, parsley, rosemary, 2 teaspoons salt, and 1/2-teaspoon pepper. Cook 10 to 15 minutes or until softened, stirring occasionally.
In large bowl, toss bread with vegetable mixture, broth, and almonds, if using. Transfer to 3-quart baking dish. Cover with aluminum foil; bake 30 minutes. Uncover and bake another 15 to 20 minutes or until top is golden.
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