Located In Princeton, NJ
CUSTOMER SERVICE 908 359 5218

Entries for Featured Recipes

Mesclun Salad with Toasted Goat Cheese

Posted on October 6th in: Featured Recipes By:

1/2-1 lb. Mesclun Balsamic Vinaigrette (recipe follows) 8 1/4" thick slices French bread 2 tbsp. butter 1 tbsp. olive oil 2 cloves garlic, sliced 8 1/4" thick slices goat cheese Place mesclun in serving bowl. Prepare Vinaigrette.  Heat oven to 400 degrees. In saucepan, heat butter, olive oil and garlic until butter is melted and garlic golden. Remove garlic and discard.  Place bread slices on baking sheet. Brush half of butter mixture over bread slices. Bake 4 minutes or lightly browned. Turn slices over and brush with remaining butter mixture, bake 2-3 minutes longer. Both sides should be lightly browned.  Heat broiler, place goat cheese slices on greased baking sheet. Broil until goat cheese is warm and slightly browned. With metal spatula, carefully transfer cheese onto ...

Read More

Sorrel-Stuffed Lamb

Posted on September 30th in: Featured Recipes By:

Ingredients: 4-6 cloves garlic 1 (4 lb.) leg of lamb, boned 1 lg. bunch fresh sorrel 2 tbsp. sweet butter 1/4 c. dry vermouth 1 c. rich chicken stock Watercress for garnish Salt and pepper Directions: Put the whole unpeeled garlic cloves in a saucepan with cold water to cover well. Bring to a boil, then simmer for about 20-30 minutes, until soft. Drain and set aside. Wash the sorrel and discard the stems and ribs. Dry leaves, stack on a cutting board and slice across at 1/8 inch intervals to make thin ribbons. Melt butter in a saucepan and add sorrel. Keep heat low and stir it around the pan with a wooden spoon just until all of it has softened and turned darker in color. Spread lamb open so the meat cut from the bone is exposed and facing up. Squeeze the garlic from its peel ...

Read More

Sorrel Soup

Posted on September 30th in: Featured Recipes By:

Ingredients: 1 c. chopped onion 1 c. chopped carrot 2 tbsp. flour 1/4 c. chopped garlic chive 3 tbsp. butter 3-4 c. coarsely cut sorrel 1 qt. chicken stock, slowly simmering Directions: Saute onions and carrots in butter until wilted. Add flour and saute about 2 minutes. Add sorrel and garlic chive, saute until wilted. Add stock slowly while stirring, then simmer 3 to 4 minutes to develop the flavor. Grated Parmesan cheese may be added on top. Serves 4 to ...

Read More

Pumpkin Puree

Posted on September 30th in: Featured Recipes By:

Ingredients: 1 sugar, pie, or cheese pumpkin Directions: Preheat oven to 325 degrees F (165 degrees C).  Cut the pumpkin in half, stem to base. Remove seeds and pulp. Cover each half with foil.  Bake in the preheated oven, foil side up, 1 hour, or until tender.  Scrape pumpkin meat from shell halves and puree in a blender. Strain to remove any remaining stringy pieces. Store in the freezer in freezer safe bags, or use ...

Read More

Pumpkin Pie Pastry Shell

Posted on September 30th in: Featured Recipes By:

Ingredients: 1/3 cup plus 1 tbp. Shortening or 1/3 cup lard 1 cup all purpose flour ½ tsp. salt 2-3 tbp. cold water Directions: Cut shortening into flour and salt until particles are the size of small peas.  Sprinkle in water, 1 tbp. at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1-2 tbps. water can be added if necessary). Gather pastry into a ball; shape into flattened round on lightly floured cloth-covered board.  Roll pastry 2 inches larger than inverted pie plate with floured cloth-covered rolling pin.  Fold pastry into fourths; unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate.  Fold and roll pastry under, even with plate; flute.  Fill and bake ...

Read More

Roasted Pumpkin Seeds

Posted on September 30th in: Featured Recipes By:

Ingredients: Seeds of 1 pumpkin Directions: Preheat oven to 300 degrees F (150 degrees C).  Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir ...

Read More

Pumpkin Pie

Posted on September 30th in: Featured Recipes By:

Ingredients: 9-inch one-crust pie shell (see recipe) 2 eggs ¾ cup sugar 2 cups pumpkin puree (see recipe) 1 can (12 ounces) evaporated milk 1 tsp. ground cinnamon ½ tsp. salt ½ tsp. ground ginger ¼ tsp. ground cloves Directions: Heat oven to 425˚. Prepare pastry. Beat egges slightly with hand beater; beat in remaining ingredients.  Place pastry-lined pie plate on oven rack; pour in filling.  Bake 15 minutes. Reduce oven temperature to 350˚.  Bake until knife inserted in center comes out clean, approx. 45 minutes longer.  Refrigerate until chilled, at least 4 hours.  Serves ...

Read More

The Brothers Moon Muhammara – Hot Pepper Dip

Posted on September 23rd in: Featured Recipes By:

Ingredients 2 large red bell peppers 2 tablespoons hot pepper paste (Can substitute with a jalapeno pepper, seeded and finely chopped, or 1/8 to 1/4 teaspoon cayenne pepper.) 1 clove garlic, minced 3/4 cup bread crumbs, toasted 1 small onion, finely chopped 3/4 cup walnuts, ground 3 tablespoons lemon juice 2 teaspoons pomegranate syrup 1 tablespoon yogurt Turkish flat bread, or pide 1-2 teaspoons cumin seeds, coarsely ground Salt to taste 1/4 cup olive oil Directions Roast peppers over a flame until the skin is blackened. Put in a tightly closed paper bag for 10 minutes. Then remove the skin and seeds, and mash the peppers in a food processor. Set aside. Mix together the garlic, onion, hot pepper paste, ...

Read More

WHERE TO FIND US

Find Griggstown products at retail markets, farmers markets and restaurants.

FOLLOW US

Follow us to stay connected with what’s new at Griggstown.

STAY CONNECTED

Sign up for our newsletter for our latest news and updates

TWITTER