Welcome to Cobble Creek Farm! We are a family owned Adirondack farm just outside the village of North Creek, NY (407 Hardscrabble Rd. Olmstedville). Use this site to find out everything you need to know about the farm including our vegetable share options, organic growing, pig options, poultry, and maple syrup and canned goods!
While all of these recipes may not be the healthiest, they are DELICIOUS! This guide offers an appetizer dish, a salad, a soup, a main course, and of course a delightful dessert. This menu is perfect for a New Years party, a meal for family, or a great way to treat yourself this holiday season!
What you need:
-12 Oz bag of frozen shelled edamame
-3 Whole-Wheat pocket pitas (cut into 8 triangles each)
-3 garlic cloves
-3 tbsp tahini
-3 tbsp lemon juice
-2 tbsp olive oil
-3/4 tsp salt
-1/2 tsp ground cumin
-1/4 tsp black pepper
-2 large red bell peppers, cored, seeded and cut into 24 strips
1. Preheat oven to 450 degrees Fahrenheit.
2. Bring edamame to a boil in a medium saucepan with enough water to cover. Allow to cook, while stirring occasionally for approximately 3 minutes. Drain these in a colander and run under cold water.
3. Bake pita triangles on a baking sheet until golden (approximately 3-5 minutes).
4. Pulse edamame, garlic, tahini, juice, oil, salt, cumin, and pepper in a food processor until mixture is the consistency of guacamole.
5. Add 1 tbsp of water at a time, minding the consistency. Don't allow this mixture to become too thick.
6. Cover and refrigerate until serving time! Enjoy with toasted pita and/or peppers for dunkin!!
3. Enjoy with store bought salad dressing or by mixing olive oil, vinegar and rosemary together. Yum!
Fresh Rabbit Food!
What you need:
-1 1/4 lbs white mushrooms (1 lb. finely chopped and 1/4 lb. thinly sliced)
-1 tbsp lemon juice
-4 1/2 C chicken stock
-1 lb shiitake mushrooms (remove stems and chop caps finely)
-2 large garlic cloves (minced)
-2 tsp vegetable oil
-salt and ground pepper
-1/4 C creme fraiche
-1 1/2 tsp ground coriander
-chopped chervil or parsley (for topping)
1. Toss the chopped white mushrooms with the lemon juice in a bowl.
2. Combine chicken stock with the chopped white and shiitake mushrooms and garlic. Bring mixture to a boil and allow to simmer over medium low heat until the mushrooms are tender. Takes about 10 minutes.
3. Heat the oil in a medium nonstick skillet. Add in the sliced white mushrooms and cook over medium high heat. Continually stir mixture until golden brown and tender (approx. 4 minutes). Season this with salt and pepper.
4. Gradually puree small amounts of the soup in a blender or food processor until very smooth.
5. Whisk the creme fruit in the saucepan. Allow to simmer for 2 minutes. Add in coriander and season with salt and pepper. Ladle the soup into bowls. Garnish soup with the sautéed mushrooms and chervil. Serve warm!
-7-pound semi-boneless leg of lamb (remove: aitchbone, trim: fat 1/4 inch thick and tie: lamb)
-4 cloves of garlic
-1 tbsp sea salt
-2 tbsp chopped rosemary
-1/2 tsp pepper
-1/4 C dry red wine OR beef broth
1. Pat lamb dry and use a small knife to cut into the lamb's fat.
2. Use a mortar and pestle to pound garlic to a paste with sea salt. Stir in rosemary and pepper with the mashed meat. Place lamb on a lightly oiled roasting pan and rub paste all over lamb. Let sit at room temperature for half an hour.
3. Preheat oven to 350 degrees.
4. Roast lamb until an instant-read thermometer inserted 2 inches into the thickest part of the meat reads 130 degrees F (about 1 1/2 hrs or 1 3/4 hrs). Move the meat to a fitting board and allow to stand for 15 to 25 minutes.
5. Pour wine into pan and deglaze by boiling over moderately high heat, stirring and scraping up brown chunks.
6. Season pan juices with salt and pepper to serve with lamb. Allow to cool and serve immediately! YUM.
-1 C semisweet chocolate chips or chopped chocolate
-1/2 C unsalted butter
-3/4 C granulated sugar
-1/4 tsp salt
-1 tsp vanilla extract
-3 large eggs (slightly beaten)
-1/2 C Cocoa powder
1. Heat oven to 375 degrees Fahrenheit. Grease an 8-inch round cake pan with nonstick cooking spray. Cut a piece of parchment to fit the bottom of the pan. Place it in the bottom of the pan and spray with nonstick cooking spray. Place aside.
2. Put the chocolate and butter in a big microwave-safe bowl. Heat the butter until it melts and the chocolate chips are soft a squishy (approximately 1 minute). Stir until chocolate is melted and mixture looks smooth. If needed, add 10 seconds to further melt mixture.
3. Add in the sugar, salt and vanilla extract and mix together.
4. Add in the eggs and combine mixture until smooth. Add in the cocoa powder and combine, but do not over mix.
5. Pour the entire mixture into the greased pan and bake for 25 minutes (until the cake has a thin crust on the top and the center register 200 Fahrenheit on an instant-read thermometer.
6. Allow the cake to cool on a wire rack for about 10 minutes. Loosen the edges of the pan with a butter knife and carefully turn it upside down and onto a serving plate. Allow to fully cool.
7. While the cake cools, prepare the chocolate ganache topping. Combine the chocolate and cream in a microwave-safe bowl. Heat the chocolate and cream until until the chocolate has fully melted (begin with 30 seconds to make sure the chocolate doesn't burn. Add 10 seconds time increments.)
8. Spread the chocolate ganache glaze evenly over the cooled cake. All the glaze to set up for a few hours before cutting and serving.
9. Serve with powdered sugar, raspberries and maybe some whipped cream and/or ice cream. Go all in!
The most chocolatey cake you'll ever taste!
Source: Two Peas & Their Pod https://www.twopeasandtheirpod.com/flourless-chocolate-cake/print/