Latest News
Kitchen Chat and more…
Latest Recipies
Weather
Contact Us
General inquiries, billing questions, skip-a-week questions or to cancel your membership. Contact us here.
To sign up: Click here.
Mailing address:
317 Benson Place
Westfield NJ 07090
Crunchy Turnip, Apple and Brussels Sprouts Slaw
Crunchy Turnip, Apple and Brussels Sprouts Slaw
Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds
[print-me target=”.post-content”]
Brown Butter Apple Loaf
Brown Butter Apple Loaf
Preheat the oven to 350°F. Grease a loaf pan with butter or cooking spray. Place the butter in a medium skillet and melt over medium heat. Continue cooking, swirling occasionally to prevent burning, until the butter is bubbling and golden brown with a nutty aroma. Combine the butter in a large mixing bowl with the sugar, brown sugar, and eggs. Whisk to combine. Add the flours, baking soda, salt, and cinnamon, and stir with a wooden spoon until just combined. Follow with the crème fraîche, apple brandy, vanilla, apples, and pecans; the batter will be very thick. Transfer the batter to the prepared loaf pan and smooth the top. Bake loaf for 1 hour.
[print-me target=”.post-content”]
Weekend Apple Pancake
Weekend Apple Pancake
Heat the oven to 400°F. Peel, core, and quarter the apples, then cut them into medium slices (1/4-inch thick or less). Then cut the slices in halves or thirds. You should have about 3 cups of chopped apples. In a small bowl, mix 3 tablespoons of sugar with the cinnamon and ginger and set aside. Cut the butter into chunks and place them in a deep cast iron skillet or 8×8-inch baking dish. Put the skillet or baking dish in the oven for 3 to 4 minutes, or until the butter is melted. Take the pan out of the oven and sprinkle the 1/3 cup brown sugar over the melted butter. Carefully spread the apples on top of the brown sugar and sprinkle the cinnamon-sugar mixtureover the apples. Put the pan back in the oven to caramelize the apples and sugar. Whisk the flour with the remaining tablespoon of sugar, salt, and nutmeg. Gradually add the milk, whisking constantly with a large wire whisk to beat out any lumps. When the flour is smoothly incorporated into the milk, beat in the vanilla and the eggs, one by one. Beat by hand for 2 minutes, or until foamy. Let the batter rest for 5 minutes. By now the sugar should be bubbling around the apples. Take the pan out of the oven and pour the batter over the apples. Bake for about 20 more minutes, or until center is set and sides are lightly browned. The pancake will puff up dramatically but fall after a few minutes after you take it out of the oven. If you want, serve with powdered sugar or more cinnamon sugar; I usually find that it is just sweet enough as it is.
[print-me target=”.post-content”]