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Mailing address:
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
Cranberry Cobbler
1 cup cranberries partially thawed if frozen
⅓ cup plus 2 tablespoons sugar
1 cup all purpose flour
5 tablespoon unsalted butter
1 teaspoon vanilla extract
1 teaspoon baking powder
1 pinch salt
½ cup milk
1 egg
Preheat oven to 210.
In a mixing bowl, mix all purpose flour, baking powder, salt, sugar.
Take another bowl, and add milk and egg, melted butter.
Pour the milk mixture gradually into flour mixture and mix until combined.
Add vanilla extract and mix well.Butter a 6 inch cast-iron skillet and 2 small ramekins. You can use bigger skillet as well.
In a separate bowl take cranberries and sprinkle sugar.
Pour batter into skillet and spoon out cranberries and sugar mix on the top top.
Bake at 200c for 25 minutes.
Cool for 15-20 minutes before serving.
Honey Glazed Parsnips and Carrots
Honey Glazed Parsnips and Carrots
1 pound carrots
1 pound parsnips
2–3 tbsp olive oil
Few thyme sprigs
1 cinnamon stick, broken in two
3 star anise
Sea salt and freshly ground black pepper
1–2 tbsp honey
Splash of water
Few pats of butter
Peel and halve or quarter the parsnips and carrots so that the pieces are of a similar size.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning.
Cook over a medium heat for 15–20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Drizzle over the honey and cook until the vegetables start to caramelize. Deglaze the pan with the water and increase the heat. Cook for 2–3 minutes, until the liquid has evaporated and the carrots and parsnips are cooked through.
Stir through butter to glaze.
Fresh Broccoli Salad
½ pound bacon (chopped into very small pieces (about ¾ cup cooked))
2 heads fresh broccoli (cut into bite sized pieces with stems discarded (I had about 10 cups))
½ red onion (sliced thin)
¾ cup raisins (I used half raisins, half dried cherries)
¾ cup pepitas or sliced almonds
Dressing:
¾ cup mayonnaise
¼ cup sour cream
¼ cup white sugar
2 tablespoons apple cider vinegar
Place bacon pieces in a heavy bottom skillet or dutch oven and cook over medium high heat, stirring occasionally. Once the bacon starts to brown and the oil starts to bubble, reduce heat to medium. Continue to lower heat and stir bacon until all of the fat has rendered and it is fully cooked. Drain and set aside.
Cut the broccoli into bite-size pieces. Prepare a large bowl of ice water. Boil a large pot of water and cook the broccoli for about 30 seconds and immediately transfer to the ice water. Drain and set aside.
Cut the onion into very thin slices. This step is optional but encouraged: soak onion in a bowl of cold water for about 30 minutes. This will make it less intense but still give you that great onion flavor.
To prepare salad, combine blanched broccoli with cooked bacon, raisins, pepitas/nuts, onions and
broccoli in bowl.
Prepare the dressing by mixing the mayonnaise, sour cream, sugar and vinegar together until smooth.
Add the dressing to the salad. Toss to combine.