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730 Hyslip Avenue
Westfield NJ 07090
Flipside Farm address:
1500 Larger Cross Road N.
Far Hills, NJ 07931
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331 Centennial Ave.
Cranford, NJ 07016
Jewish Apple Cake
1 tablespoon cinnamon
5 tablespoons (62 grams) granulated sugar
FOR THE CAKE:
1 1/2 cups (297 grams) granulated sugar
1/4 cup (80 grams) apple cider or orange juice
1 tablespoon vanilla bean paste or vanilla extract
2 3/4 cup (330 grams) all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 large eggs
INSTRUCTIONS
Combine apples with cinnamon and sugar in a small bowl and set aside.
Whisk together the oil, apple cider, sugar, and vanilla paste or extract in a large bowl. Stir in the flour, baking powder, an salt. Mix together until combined (batter will be thick), then add the eggs, one at a time, stirring after each addition.
Spoon a few tablespoons of the batter into the bottom of the prepared pan. Cover the batter with a layer of apples. Spoon a few more tablespoons of batter into the pan, drizzling batter over the apples but not covering them completely. Add more apples to the pan. Repeat, ending with a layer of batter.
Bake for 1 hour and 30 minutes, or until a tester inserted into the cake comes out clean. Cool in the pan for 10 minutes, then remove from the pan and cool on a wire rack.
Classic Roasted Root Vegetables
3 pounds root vegetables, such as carrots, parsnips, sweet potatoes, turnips, rutabaga and beets
1 small red onion
1/4 cup olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons coarsely chopped fresh rosemary (or thyme, oregano, parsley) leaves
Arrange a rack in the middle of the oven and heat the oven to 425°F.
Peel (or just scrub) 3 pounds root vegetables, then cut them into rough 1-inch chunks. Cut 1 small red onion into 1-inch chunks. Place the root vegetables and red onion on a rimmed baking sheet. Drizzle with 1/4 cup olive oil, sprinkle with 1 1/2 teaspoons kosher salt and 1/4 teaspoon ground black pepper, and toss to evenly coat. Spread out in an even layer.
Roast for 30 minutes. Meanwhile, chop until you have 2 tablespoons coarsely chopped rosemary leaves.
Remove the baking sheet from the oven, sprinkle the vegetables with the rosemary, and toss to combine. Spread back out in an even layer. Continue to roast until the vegetables are tender and caramelized, 10 to 15 minutes more.
Pan Roasted Sunchokes
2 tablespoons olive oil
1 pound (about 6 -8) sunchokes, scrubbed and cut into ¼-inch slices
1 tablespoon coarse sea salt
¼ teaspoon fresh black pepper
3 tablespoons butter
1 tablespoon fresh lemon juice
2 tablespoons parsley, minced
In a large skillet, heat the olive oil on medium-high heat. Add the sunchokes and sprinkle with coarse salt and pepper. Sauté until tender and brown on both sides, about 5 minutes per side. Place the sunchokes on a serving plate.
Add the butter and lemon juice to the skillet and cook until the butter starts to brown a bit, about 1 minute (be careful not to burn!). Pour the butter/lemon juice over the sunchokes and sprinkle with parsley.
Serve immediately.