When a customer came in looking for a cast iron pan to make a special apple dessert, we just had to have the recipe. We were delighted to find out that it was probably also the easiest apple pie we'd ever heard of! Instead of writing the recipe down for us, the customer promised to send it along through the mail...and she did! It comes from the September 2011 Southern Living Magazine, and it looks delicious.
Easy Skillet Apple Pie
Makes: 8 to 10 servings
Hands-on Time: 20 minutes
Total Time: 1 hour 50 minutes
2 lb Granny Smith apples
2 lb Braeburn apples
1 tsp ground cinnamon
3/4 cup granulated sugar
1/2 cup butter
1 cup firmly packed brown sugar
1 (14.1-oz.) package refrigerated pie crusts
1 egg white
2 Tbsp. granulated sugar
Butter-pecan ice cream (optional)
1. Preheat oven to 350 degrees. Peel apples, and cut into 1/2-inch thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
2. Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved. Remove from heat, and place 1 piecrust in skillet over brown sugar mixture. Spoon apple mixture over piecrust, and top with remaining piecrust. Whisk egg white until foamy. Brush top of piecrust with egg whiet; sprinkle with 2 Tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
3. Bake at 350 degrees for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary. Cool on a wire rack 30 minutes before serving. Serve with butter-pecan ice cream.
For more apple dessert ideas, check out this Tempting Apple Desserts article from Southern Living: http://www.southernliving.com/food/entertaining/tempting-apple-dessert-recipes.
Fermentation is one of the oldest ways of preserving food. The Kilner Fermentation Set makes it easy to ferment at home!
Check out the easy recipe, then stop in or find us online to purchase your own fermentation jar.
Fermented Red Cabbage and Apple
1 head of purple cabbage, thinly sliced
3 apples (1/2 lb), cored and grated
15 Juniper berries, crushed
22 Coriander seeds, crushed
2 Tbsp Sea Salt
1. Add all ingredients into a large bowl, sprinkle with the salt.
2. Using a muddler, wooden spoon, or clean hands mix the cabbage, apple and spices for about 10 minutes. This releases liquid and creates a natural brine for the cabbage to ferment in. Continue until you have enough liquid to cover the mixture.
3. Pack mixture into the Kilner Fermentation Jar leaving about 2 1/2 inches headspace. Add the liquid. The liquid should cover the mixture. If it doesn't, create a salt brine using 2 tbsp sea salt to 1 litre of water. The mixture should be completely covered by at least 1 cm of the salt brine.
4. Add the ceramic stones included with the Kilner Fermentation Set. The weight of the stones will ensure the cabbage mixture stays submerged below the liquid. Now the anaerobic process can begin.
5. Clean the rim of the jar to remove any debris. Seal the jar with the lid, air lock and bung. Fill the airlock with water and leave to ferment for 4 - 6 weeks at room temperature.
6. After 2 weeks, we recommend tasting your produce every few days until you've achieved the desired flavor and texture. It can take up to 6 weeks for the desired flavor to be achieved, and external factors like room temperature and thickness of the cabbage can make the progress longer.
7. Once you're happy with your ferment, store in the fridge or transfer to jars. Consume within one month.
Are you looking for the perfect gift for someone who would appreciate a gift that isn't candy or chocolate? Let's face it, we're all on a bit of a sugar high during the holiday season! A gift box of Washington Apples is the perfect way to show you care. Easy to share, and delicious to snack on, you can can choose to send Red Delicious, Fuji, Gala or a variety! And if you do decide you want to sweeten it up a bit, you can add Papa Dave's Homemade Fudge to any of our apple gift packs!
In January, while at the Dallas Wholesale Gift Market, Dave and I walked the Gourmet Food section. We are always looking for new food products that taste good, work well in our custom gift baskets, and are convenient for entertaining. We were so pleased to discover a family owned business called Soberdough. We tasted six of their beer breads, and they were all delicious. As soon as we tasted them we knew our customers would love the flavors, and were already pairing them in our minds with soups, chilies and salads. They even had a breakfast/dessert beer bread that we loved: Apple Fritter! Of course, that was the one I chose to make first.
These are called beer breads, but you can use any sparkling beverage. In fact, for the Apple Fritter bread they recommend using a hard cider. Well, since we already love the sparkling hard cider from Lake Chelan Winery, we thought we'd use it in this recipe. The flavor was amazing with large chunks of apple and cinnamon swirled throughout. Next, I think I'll try the Honey Wheat, and might even try it with the hard cider again for a slight apple twist. There are several new businesses making their own beers and ciders in our valley. Stay tuned for a blog from Sally about one that she really loves!
Well, I've got good news and I've got bad news. The good news is, we are FINALLY remodeling our kitchen and upstairs living area!! The bad news is, we are currently living in our basement. The good news is that I have a hair dressing studio in my basement, so I have room for a makeshift kitchen space. The bad news is my husband did not like the idea of using my shampoo bowl for a sink, so I place a dish pan inside the sink for cleaning.
We really enjoy entertaining, and we also love to watch American Idol each week. Our good friends love to watch as well, and since good friends don't mind cramped quarters, we invited them over to watch the show with us. I planned to serve dessert, and then realized I don’t have an oven for baking!
Luckily, we have a local diner that makes delicious apple crisp, so I decided to purchase from The Apple Cup Café. I warmed them up in my microwave, served them with ice cream, and it was a huge hit. So, the moral of the story is, even if you don't have a kitchen, you can still have delicious apple desserts! Thank you Apple Cup Cafe!
Stay tuned for more ways we are trying to stay sane during our remodel. I'll share a few pictures of the progress, too!
This salad is delicious in the fall when Gala apples are in season. The dressing has just the right mix of tang and sweet, and the candied pecans add a crunch with just a bit of spice. This is a delicious fall salad!
1/4 cup red wine vinegar
2 garlic cloves
1/4 cup whole grain mustard
1/3 cup honey
3/4 cup canola oil
In a blender combine the first 4 ingredients and blend to combine. In a slow stream add the oil until it's fully incorporated. Season with salt and pepper to taste.
1 cup pecans
1/3 cup sugar
1 tablespoon Sriracha
Preheat oven to 350 degrees. Lightly coat a rimmed baking sheet with oil or cooking spray. Bring a small pot of water to a boil, add the pecans and cook for 2 minutes. Drain through a colander then toss with the sugar and Sriracha. Spread nut mixture onto prepared baking sheet, and bake for about 25 minutes. Stir the nuts several times while baking.
2 Gala apples, cored and chopped
2 pears, cored and chopped
1 head romaine lettuce, shredded
1/4 cup crumbled Gorgonzola cheese
Combine apples, pears and romaine in a bowl, then lightly toss with dressing--reserve some dressing to pass at the table for those who want more. Serve topped with the pecans and Gorgonzola. Serve immediately.
Dave and I live in East Wenatchee, which is 45 miles from our store in Chelan. We commute on the Link Transit Bus about three times per week, and drive the other days. We don't usually get home until about 7:00 pm. We both enjoy cooking and eating healthy, which means we usually eat a late dinner. The following Apple Kale Salad is a recipe I came up with, and has become one of our favorites. The secret ingredient is using an aged White Balsamic Vinegar. The one we use is aged 18 years, and has a sweet, mellow flavor that adds brightness to the salad.
1 Fuji apple - chopped
2 cups packed baby kale
2 cups angel hair cabbage
1/3 cup blue or gorgonzola cheese
1/2 cup sliced almonds (or whatever nut you like)
Drizzle lightly with aged white balsamic vinegar.
The above measurements are estimates. I don't really measure these ingredients exactly. Feel free to add more or less depending on how many you're serving. We pair this salad with baked, organic, boneless chicken breasts topped with homemade pesto.