It's a bumper year! Suggestions for using apples in all your culinary endeavors...
from our partners at Early Morning Farm!
6 kale leaves, stems removed, sliced thinly
3 stalks celery, sliced on an angle
handful of celery leaves – optional
1 apple, cored and sliced
1/2 a lemon
4 oz crumbled goat cheese
1/3 cup chopped walnuts
8 dried and pitted dates, chopped
1 tablespoon apple cider vinegar
1 tablespoon olive oil
pinch of kosher salt
1/4 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons maple syrup
1 teaspoon dijon mustard
salt and pepper
Squeeze the lemon over the apples and toss to coat them in lemon juice and prevent browning.
Massage the kale. Place the kale leaves in a large bowl with the apple cider vinegar, tablespoon of olive oil, and pinch of kosher salt. Squeeze the kale with your hands, and massage for 1 minute. Add the celery and celery leaves to the salad, toss with the dressing.
Make the dressing. Combine the dressing ingredients in a jar and whisk or shake to combine. Taste and add salt and pepper to your liking.
Make the salad. Toss the greens with the dressing, arrange the apples, dates, and cheese on top.
*can be made in advance, the salad will be fine pre-dressed, since kale is much sturdier than lettuce. Keep the toppings separate.
8 oz flat curly pasta
1 apple, cored and diced
1 lb Brussels sprouts, stems removed, sliced into shreds
1 lb sausage (T-burg Grillers recommended)
1/2 cup fresh grated Parmesan
juice from 1/2 a lemon
1-2 tablespoons olive oil
salt and pepper
Boil the pasta to al dente according to package directions. When the pasta is ready scoop about a cup of water out of the pot, then drain the pasta. Set aside the pasta and water.
Heat a large pot (dutch oven or sauté pan) over medium heat. Add a splash of olive oil, then squeeze the sausage from the casings right into the pan. Use a spatula to break the sausage into crumbles. Cook, stirring frequently until the sausage is cooked through. Remove from the pan with a slotted spoon and reserve.
Add a splash more oil to the pan, keep the heat on medium, then add the Brussels sprouts and a pinch of salt. Cook for about 3 minutes, stirring frequently then add the apple and cook 2-3 minutes more until the sprouts are bright green, but starting to soften. The apple should still hold its shape. (If you want the apple to be softer, just add it in at the beginning) Add the pasta and sausage into the pan, stir, and pour in about 1/4 cup of the pasta water with the cheese. Stir to combine, and add more pasta water if necessary. Turn off the heat and add the lemon juice, with salt and pepper to taste. Serve the pasta warm with fresh grated cheese over the top.
Vegetarian Variation: Omit sausage or sub vegetarian sausage, walnuts, or chickpeas. Add minced garlic and olive oil.
1 1/4 cup flour
1 stick butter, very cold
1 tablespoon sugar
1/2 teaspoon salt
4 – 6 tablespoons ice cold water
1 small butternut squash
1/2 cup fresh cranberry
zest and juice from 1/2 lemon
1/2 stick butter
1/4 cup flour
1/4 cup brown sugar
1 egg yolk + 1 tablespoon, milk, cream, or half/half
Make the galette dough: Mix the flour, salt, and sugar together in a medium-sized bowl. Cut the butter into cubes, then use 2 butter knives, a pastry cutter, or 2 forks to “cut” the butter into the flour. The butter and flour together should resemble crumbly peas. Use your fingers to work it in if necessary, just work quickly so the butter stays cold. Stir the water in a tablespoon at a time with a spatula. When the dough comes together into a shaggy ball, shape it into a disc, wrap in plastic wrap, and refrigerate for one hour.
Make the filling: Peel, core, and thinly slice the apples. Toss the apples with the lemon zest and juice. Slice the neck off of the butternut squash, reserve the cup for another recipe. Peel the neck of the squash and thinly slice. You’ll want about 1 cup of slices (just stack them up in a measuring cup).
Make the crumble: Cut the butter into small cubes, combine the sugar, flour and butter in a small bowl. Use your fingers to work the butter into the flour and sugar. You should have a crumbly mixture.
Preheat the oven to 400°F
Assemble the galette: Unwrap the chilled dough and sprinkle flour over a clean countertop and rolling pin. Roll the dough into a large, round shape with jagged edges. Transfer the dough to a parchment lined baking sheet. Alternate the apples and winter squash around the center in a ring, leave a 2 inch border all the way around. Layer any remaining apple and squash slices in the center. Scatter the cranberries over the top, then the crumble. Fold the edges of the dough over the filling, creasing and folding as necessary. Whisk the egg yolk and milk together and brush all over the crust. Bake for 40 – 45 minutes until the crust and crumble are golden.
Cinnamon Ice Cream
2 cups half and half
1 cup cream
1/2 cup honey
2 cinnamon sticks
1 teaspoon vanilla
1 tsp ground cinnamon
Use a rolling pin to crush the cinnamon sticks into pieces, then place the honey, half and half, cream, vanilla, and cinnamon sticks in a saucepan. Bring to a simmer, then turn off the heat and cover. Let sit for 1 hour. Chill completely – preferably overnight.
Pour the mixture through a mesh strainer, then whisk in the teaspoon of ground cinnamon. Churn in an ice cream maker according to the manufacturer’s directions. Transfer to a container and freeze to harden.
Makes about 1 quart.