This is one of the first blog posts Mary ever wrote. It was published in August of 2015, and we still get customers coming in mentioning they made this salad, and stocking up on our aged while balsamic vineger: Bianco. With harvest season upon us, and so many beautiful apples to choose from, we thought we'd repost this recipe for even more to enjoy!
Original Blog Post:
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.
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.
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!
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.
Living in a resort community for 19 years has attracted family and friends to come visit. I love to cook and entertain, however because I work full time, I have had to come up with a few short cuts--especially when it comes to dessert. The Apple Cake mix from Canterbury Naturals is perfect for those occasions when I need a quick, tasty treat.
What you'll need:
1 box Apple Cake Mix
2 cups chopped apples (I prefer Fuji apples, unpeeled)
1 cup chopped walnuts
That's it! I know what you're thinking, "Where's the liquid?" The juicy apples will add all the needed moisture.
Preheat oven to 350 degrees. Combine all the ingredients and stir until blended. Spoon into an ungreased 8 x 8 baking dish. Bake for 45 - 55 minutes. Don't overbake!
For a breakfast treat, I take 1 tablespoon of butter and spread it all over the top of the cake while the cake is still hot out of the oven, then I sprinkle it with cinnamon sugar. For a dessert, I let the cake cool, and serve it with vanilla ice cream drizzled with chocolate sauce. Easy and delicious!
If you're looking for an easy, healthy snack, this apple recipe is for you.
We've been using the Microwave Potato Chip maker by Mastrad for years. We love it for potato chips--all the crisp flavor of a potato chip without all the fat.
I thought I'd try it with a Fuji apple to see just how versatile the chip maker can be. First we cored the apple, then sliced it into thin rounds. The Mastrad Chip Maker actually comes with a handheld slicer, so that part was easy. It definitely helps to have all the slices the same thickness, that way they all cook at the same rate. Because they are slices so thin, we got about 40 slices from one apple!
Then, sprinkle the cinnamon on the apple slices, and just lay them on the cooking tray. Don't overlap the slices, or they won't cook properly. You may need to do a couple batches. Microwave for about 3 minutes. Times may vary depending on the strength of your microwave, so start with less time than you think.
These are delicious, and the chips had the flavor of apple pie. So, it's an easy snack, but also a healthy dessert! I'm having fun trying new fruits on my chip maker. Next, I think I'll try pear or mango to see how those turn out!