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.
Created by Clay in Motion, Inc.
Dave's favorite dessert is apple pie, specifically his mom's recipe for apple pie. After almost 47 years of marriage, I have come to agree with him -- her recipe is the best! For his birthday this year I had planned to make his favorite dessert, but you know how the best laid plans can sometimes go awry. So, I ended up making his second favorite apple dessert recipe. This is one we've enjoyed many times over the years, and it's as quick as it is delicious!
A little background before I give you the recipe. When our store was called "The Harvest Tree," we carried absolutely everything apple shaped we could find. One of the items was an apple shaped pie dish from Clay in Motion. The pie dish came with a recipe for Apple Torte, and it's wonderful. I divided the recipe in half, since it was just the two of us sharing it that night, so the pictures reflect a half recipe. I've listed the ingredients for the full recipe below. Although it makes it pretty, you don't have to have an apple shaped dish for this recipe -- any glass or ceramic pie dish will work! I like to core the apples, then slice them in rounds, but you could also slice them into wedges.
1 cup sugar
1 cup flour
1 egg, lightly beaten
4 tablespoons melted butter
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1 tsp vanilla extract
3 - 4 thinly sliced apples
1. Preheat oven to 350 degrees
2. Grease a ceramic or glass pie dish.
3. Mix all the ingredients together, except the apples.
4. Place the unpeeled, sliced apples in the pie dish, then drop heaping spoonfuls of thick dough on top of the slices.
5. Bake for 40 - 45 minutes. The apples should be soft and the crust golden.
6. Serve with ice cream or freshly made whipped cream.
Living in the beautiful Lake Chelan Valley has so many benefits, one being an abundance of fresh juicy apples. I am always excited to find recipes that feature apples. This delicious apple and carrot slaw is colorful, crunchy and very refreshing. It is also very quick and easy to make. I prefer to use two different varietals of apples to give it more dimension.
You don’t need any special kitchen tools to make this, a knife works well to cut the apple and the carrot into matchstick pieces. However, if you have a mandolin or a julienne slicer, it makes the job a little quicker. I begin by washing all of the ingredients and letting them drip dry on a fruit and veggie drying mat.
Then I assemble my mandolin to cut matchstick size pieces. I begin with the apples, skin on, and slice into matchstick pieces. Immediately after, I squeeze fresh lemon juice to prevent the apple from turning brown.
Next I cut the carrots into matchstick pieces – again, you can use a knife or you can find small bags of pre-cut matchstick carrots at most grocery stores. Add the carrots to the apples and then add the chives. For this task I like to use my of my favorite kitchen gadgets – herb scissors. This makes the job so quick and easy and it provides uniform pieces as well.
Once the apples, carrots, and chives are combined it is time to drizzle the White Balsamic vinegar over. I like to taste along the way to get the perfect flavor.
This slaw holds well over night but I prefer serving it soon after preparation. This can be made year round and is always enjoyed by all.
Apple Carrot Slaw
Place apples in large bowl and toss with lemon juice. Add carrots and chives and mix together. Drizzle White Balsamic and mix in.