Bloggin' from the Apple Farm - WADDELL APPLES

Apple Spinach Salad with Apple Cider Vinaigrette

3/16/2019

This Apple Spinach Salad recipe is one of my all-time favorites. It’s made with a delicious mix of sweet and savory ingredients, it’s tossed with a tangy apple cider vinaigrette, and it’s always a crowd favorite!

Feel free to sub in whatever greens, nuts, or soft cheese that you have on hand (see Tips below).

Ingredients

10 ounces baby spinach
2 large apples, cored and thinly-sliced
half a small red onion, peeled and thinly-sliced
1 cup walnut halves, toasted
2/3 cup dried cranberries
5 ounces feta cheese, crumbled
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, peeled and minced
a generous pinch of salt and black pepper
(optional) 1 tablespoon honey or maple syrup, to sweeten

Tips

If prepping in advance, toss the apple slices in some lemon juice so they don’t brown
Feel free to incorporate or substitute the spinach with kale or other greens you have in the fridge
Substitute other nuts like toasted pecans
Any soft cheese like goat, blue or even brie can be used
If you don’t have apple cider vinegar on hand, substitute champagne vinegar, rice vinegar or balsamic
To make this salad into a meal, add baked chicken

Directions

Add spinach, apples, red onion, walnuts, dried cranberries, and half of the feta cheese to a large bowl.

Add all ingredients together in a bowl and whisk to combine. Or, add all ingredients to a mason jar, cover, and shake to combine.
Drizzle with the vinaigrette, and toss to combine.
Serve immediately, garnished with the remaining feta cheese.

Finni's Braised Cabbage

3/15/2019

This delicious, tangy red cabbage makes a great side dish with savoury beef dishes and was a traditional vegetable my mother 'Finni' served with stuffed turkey too.

Ingredients

2 T bacon drippings or vegetable oil
1 medium head red cabbage, about 2 1/2 pounds
3 large apples
1 medium onion, peeled
1/2 C red wine vinegar
1 whole clove
1 bay leaf
1 t salt
1/8 t ground pepper
1/2 t sugar
diced cooked bacon, optional

Directions

Remove outer leaves of cabbage; cut into wedges and cut out core.
Using a food processor or sharp knife, shred the cabbage.
Insert 1 whole clove into onion.
Peel and quarter apples.
Heat bacon fat or oil in a large saucepan over low to medium heat. Add cabbage and stir to coat.
Add remaining ingredients; reduce heat to low.
Cover and simmer for about 45 minutes. Red cabbage should be 'al dente' and apples should be softened and blended in.
Adjust vinegar, salt and pepper to taste.
Toss with some diced cooked bacon just before serving, if desired.

Serves 6. Braised red cabbage freezes well, thaw and heat in microwave to serve.

Apple Glazed Ham

3/4/2017

Baked ham is an easy, versatile and economical entree to prepare and serve at family dinners or special occasions throughout the year. This recipe combines full-flavoured Apple Cider Syrup and Dijon mustard for a sweet-tangy glaze that will be sure to please!

Ingredients:

1 cooked bone-in half-ham (7-8 pounds)
Aluminum foil
15 whole cloves
1/4 cup Apple Cider Syrup
2 tablespoons Dijon mustard

Directions:

Preheat oven to 325°. Cut off the tough, leatherlike skin from ham (if it has it; some hams will not), and score the fat in a crosshatch pattern. Stud ham all over with cloves, put in a large roasting pan, and loosely tent with foil. If pan has a roasting rack, pour 2 cups water into bottom.
Bake until a thermometer inserted in center of thickest part (not touching the bone) registers 135°, about 20 minutes per lb. or 2 to 2 1/2 hours total, basting occasionally with any accumulated juices.
While ham is baking, whisk together the Apple Cider Syrup and Dijon mustard until smooth.
When ham has about 40 minutes left to bake (internal temperature will be 120° to 125°), brush generously on all sides with glaze. Continue baking until ham reaches 135° and glaze is well browned.
Baste with remaining juices and allow foil-covered ham to rest 15 minutes before slicing.

Summer Chickpea Salad with Chive Blossom Vinaigrette

8/1/2016

On these hot summer days, it's great to enjoy a meal of easy, no-cook salads. Chickpeas are a great source of protein, fibre, vitamins and minerals. Buy them canned and just rinse and add to this delicious salad!

Chickpea Salad with Chive Blossom Vinaigrette

Salad Ingredients:

1 - 19oz can chickpeas
4 cucumbers - chopped
2 small red bell peppers - chopped
1 tablespoon fresh dill
1 tablespoon shelled hemp seeds
1/4 cup pepita seeds (shelled pumpkin seeds)

Vinaigrette Ingredients:

1/4 cup extra virgin olive oil
juice of half a lemon
4 tablespoons Chive Blossom Vinegar
1 tablespoon liquid honey or maple syrup
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper

Directions:

Combine salad ingredients in a bowl and set aside.
Combine vinaigrette ingredients into a jar. Cover, and shake vigorously to blend.
Pour vinaigrette over salad ingredients and mix well. Cover and chill for 1-2 hours before serving to let flavours blend.

Grilled Cheese & Apple Butter Sandwich

5/6/2015

Our Apple Butter has a tangy flavour and full-bodied apple sweetness that pairs beautifully with cheese whether as a condiment on a cheese plate or -- as in this case -- baked together in a delectable combo! Try this new twist on the classic grilled cheese sandwich for breakfast, lunch or snack!

Ingredients:

Whole wheat bread
Sliced cheese - Smoked Gouda or Extra-Old Cheddar work very well
Apple Butter
Butter

Directions:

For each sandwich, butter the outside of two slices bread.
Spread inside of each slice with a generous layer of Apple Butter.
Arrange sliced cheese over Apple Butter.
Top with second slice of bread (Apple Butter side goes next to the cheese).
Heat a non-stick frying pan and grill the sandwich on each side, flipping with a spatula until both sides are nicely browned and the cheese has melted a bit.
Remove to plate, cut into quarters and enjoy!

Cinnamon Tortilla Crisps with Apple Butter Dip

4/30/2015

This is an easy-to-make snack that both kids and adults enjoy! The combination of our Apple Butter with its tangy flavour and full-bodied apple sweetness, paired with crispy tortilla chips lightly seasoned with sugar and cinnamon is -- well -- totally 'apple-tizing'! Our Apple Butter is made without added sugar and the tortilla chips are baked fat-free, so it's a healthy treat too!

Ingredients

8 - 8 inch tortillas
2 T granulated sugar
1 T ground cinnamon
6 T melted butter
1 C Apple Butter

Directions

Preheat oven to 400° F.
Cut all 8 tortillas into 4 sections each.
Melt butter.
In a small bowl, combine sugar and cinnamon.
Brush tortillas wedges with melted butter.
Place on cookie sheets and sprinkle with sugar and cinnamon mixture.
Place in heated oven and bake for approximately 6 minutes or until they are slightly brown.
Remove from oven and allow to cool.
Serve with a dish of Apple Butter for dipping.
Store leftover tortilla crisps in an air tight container.

Pork Tenderloin with Apples

3/30/2015

This easy-to-make recipe gives you a moist and juicy tenderloin with its own sauce and condiment all in one!

Ingredients:

1 T olive oil
1 pork tenderloin
salt & pepper to taste
2 tsp chopped fresh parsley
1 diced sweet onion
2-3 fresh apples, cut into chunks
1/2 cup sweet apple cider or white wine
1/2 cup CrabApple jelly
2 T Balsamic Vinegar

Directions

Preheat oven to 350F.
Grease a baking dish large enough to hold the tenderloin without folding it.
Heat the olive oil in a large skillet over medium-high heat, and brown the meat on all sides.
Remove the browned tenderloin to the prepared baking dish and sprinkle with salt, pepper, and parsley.
Cook and stir the onion and apple in the same skillet over medium heat until soft, about 5 minutes, and pour in the wine.
Scrape all the browned flavour bits off the bottom of the skillet and stir to dissolve into the wine.
Bring mixture to a boil and pour over the tenderloin.
Heat the Crabapple jelly in microwave to soften, then add balsamic vinegar and blend until smooth. Spread all over the pork.
Cover with foil and bake in the preheated oven about 30 minutes, then uncover and bake 15-20 minutes more.
Allow the tenderloin to rest for 10 minutes before slicing, and serve each slice with a spoonful of the apple-onion mixture.

Stuffing with Apples and Roasted Garlic

3/28/2015

My mother used to add grated apple to her stuffing for added moisture. I have enhanced this with roasted garlic for its sweetly caramelized flavour and incorporated some liquid (broth or sweet apple cider) to reduce the amount of butter used.

Makes enough stuffing for a 10 - 12 pound turkey; can be halved for a 4 - 6 pound chicken, or doubled for a large turkey.

Ingredients

1/4 cup butter
2 medium onions, chopped
2 stalks celery, chopped
2 heads roasted garlic*
8 cups dry bread, cut into small cubes
2 tart apples, peeled and chopped
1/4 cup chopped fresh parsley
1/4 cup chopped fresh thyme (or 2 tsp. dried)
1/2 to 1 cup chicken stock or sweet apple cider
Salt and pepper to taste

Directions

Melt butter in skillet over medium heat.
Add onion and celery; cook until softened, about 5 minutes.
Stir in garlic squeezed from roasted heads.
In large bowl, combine bread cubes, apples, parsley, thyme and onion mixture. Add enough stock or juice to just moisten the bread.
Add salt and pepper to taste.

* To roast garlic, slice about 1/2 inch off top of each head of garlic to expose tops of cloves. Remove outer layers of papery skin from heads. Place, cut side up, in small baking dish; drizzle with a little olive oil. Cover tightly with foil. Bake in 350F oven for about 45 minutes or until very soft. Squeeze out the softened garlic.

Apple and Beef Stew

3/25/2015

This is a great fall recipe! Easy to make and with slight sweetness from the apple cider and apples that is complemented by the bay leaves and spices. Serve with mashed potatoes.

Apple and Beef Stew

Apple & Beef Stew

Ingredients:

2 pounds boneless beef, cut into 1-inch cubes
2 tablespoons oil
2 medium onions, cut into wedges
2 tablespoons all-purpose flour
1/8 teaspoon salt
1 3/4 cups water or beef broth
1/3 cup sweet Apple cider
2 bay leaves
1/4 teaspoon ground allspice
2 whole cloves
2 medium carrots, cut into chunks
2 medium Apples, peeled and cut into wedges

Directions:

In a Dutch oven, over medium heat, brown beef in oil.
Add onions; cook until lightly browned.
Sprinkle with flour to coat evenly.
Gradually add water and apple cider, stirring to blend.
Bring to a boil; cook and stir for 2 minutes.
Add the salt, bay leaves, allspice and cloves.
Reduce heat; cover and simmer for 1-1/2 hours or until meat is almost tender.
Add carrots and apples; cover and simmer 15 minutes.
Remove bay leaves and cloves.
If desired, thicken broth by adding mixture of 1 tablespoon cornstarch dissolved in 1/2 cup cold water.

Yield: 4 servings.

Apple Crisp

3/22/2015

This apple crisp has a secret ingredient that keeps the topping from getting soggy! Use fresh-picked apples for the filling - don't add anything else and let the tangy flavour of the apples contrast perfectly with the sweet crunch of the topping.

Ingredients:

6 cups apples, peeled and sliced
1 cup sifted flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. cinnamon
3/4 tsp. salt
1 egg, beaten
1/3 cup butter or shortening, melted and cooled

Directions:

Preheat oven to 375 degrees.
Place sliced apples in a greased 6 x 10 inch baking dish.
In a separate bowl combine flour, sugar, baking powder, cinnamon, salt. Add egg and mix together until crumbly.
Sprinkle over the apples.
Drizzle the melted butter or shortening on top.
Bake about 45 minutes, until topping is lightly browned.
Serve warm with vanilla ice-cream or top with milk.
Makes 8 servings.

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(Hwy 15 & Washburn Rd)

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