Posts Tagged ‘apple’

Pink Lady® Apples

Pink Lady on treePink Lady® is a trademarked brand of a variety of apple known as Cripps Pink®. This variety was originally bred in 1973 by John Cripps at the Department of Agriculture and Food, Western Australia (DAFWA), by crossing the Australian apple Lady Williams with a Golden Delicious in order to combine the best features of both apples. The vibrantly pink apple was released for commercial production in Australia in 1989, and made its way to the U.S. in the late 1990s.
 
Because it is a trademarked variety, growers must obtain a license before they can grow Cripps Pinks®. The trademark is owned and licensed by DAFWA, which has plant breeders’ rights in more than 70 countries, including the U.S. Pink Lady® brand apples must meet certain quality specifications including sugar content, firmness, blemishes and color. Inspections are regularly performed to ensure both the quality and traceability of the apple from the orchard to the shop.
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Fresh Cranberry & Apple Relish

12 oz. fresh cranberries
1 tbsp. grated orange peel
1/2 c. unrefined sugar or other natural sweetener equivalent
1 lb. Honeycrisp apples, unpeeled, cored & coarsely chopped (or other favorite variety)
1/3 c. orange-flavored liqueur OR
1/3 c. orange juice concentrate, undiluted
1/3 c. almond slices, toasted
 
Finely chop the cranberries in a food processor or by hand. Transfer to a large bowl. Very finely mince the orange peel with the sugar. Add to the berries. Stir in apples. Blend in the liqueur or orange juice and the nuts. Cover and refrigerate for at least 4 hours before serving.

Cameo Apples

Cameo applesCameo apples, formerly known as Carousel apples, were discovered by chance by the Caudle family in their Dryden, Washington orchard in 1987. Their parentage is uncertain although it’s likely that they are a cross between a Red Delicious and a Golden Delicious, since they were first found near orchards of those fruits. This explains its shape as well as its red-and-yellow skin, which is thicker than the Golden Delicious but thinner than the Red. Cameo apples are now found growing in apple growing regions throughout the United States but the bulk of what is available commercially comes out of Washington State.
 
Cameos have quickly grown in popularity. Sweet with just a touch of tart, their flesh is dense and creamy white to yellow in color with a crisp and juicy texture.
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Cameo Apple Cinnamon Cake

Makes 8 large servings
 
3 cups unbleached white flour
3/4 cups unrefined sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
¾ cup chopped walnuts
1 cup rice milk or soy milk
1/2 cup unsweetened applesauce
1/2 cup cooking oil of your choice
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
2 cups peeled and cored Cameo apple chunks (other varieties will work, too!)
1 whole Cameo apple
4 tablespoons dark brown sugar, divided
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Vicki’s Go-To Stuffing

Adapted from The New Basics Cookbook by Julee Rosso and Sheila Luikens.
Makes enough for a 18-20 lb turkey.

 
Ingredients:
2 T. butter
2 c. each – diced celery & onion
1 c. diced carrots
1 lb Italian sausage
2 c. chopped apples
1 c. toasted and skinned hazelnuts, chopped
1 c. dried cranberries
6 c. stale bread, cubed
1 t salt
1 T. fresh thyme, chopped
1 T. fresh sage, chopped
Salt and pepper to taste
1 c. Port wine
1 c. chicken broth

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Cameo Apple & Peanut Butter Sandwich

Ingredients:
1 Cameo apple, cored and sliced
4 tbs fresh-ground peanut butter (available in the Bulk Department)
4 slices of Winter Ridge Deli sourdough bread

Makes 2 sandwiches. Enjoy!
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Fuji Apple & Chicken Salad

Servies 2 to 4
 
8 oz mixed greens OR spinach
1/2 red onion, sliced very thin
1 large tomato, diced
1/2 c. chopped pecans
1/2 c. crumbled Gorgonzola
cheese
1 Fuji apple, chopped
1 grilled chicken breast, diced
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