Apple Pie with Hazelnuts and Dried Sour Cherries
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- 3/4 cup dried tart cherries
- 3 1/4 cups all purpose flour
- 1 3/4 cups (3 1/2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
- 4 pounds Golden Delicious apples, peeled, cored, cut into 1 1/2-inch chunks (about 12 cups)
- 1/4 teaspoon ground cinnamon
- 1 large egg, beaten to blend with 1 tablespoon water (for glaze)
- 2 tablespoons raw sugar crystals or granulated sugar
Bring cherries and Merlot to boil in small saucepan over medium-high heat. Remove from heat and cool. Let stand at room temperature overnight. Drain well.
Combine flour, butter, sugar, and salt in bowl of electric mixer. Place bowl in freezer 15 minutes. Using electric mixer fitted with paddle attachment, beat mixture on low speed until pea-size clumps form. Drizzle 2/3 cup ice water over mixture and beat just until dough comes together. Gather dough into ball; divide into 2 pieces. Flatten each into disk. Wrap each separately in plastic; chill at least 8 hours and up to 1 day.
Let 1 dough disk stand at room temperature 15 minutes to soften slightly. Roll out on lightly floured surface to 13-inch round. Transfer to 9-inch-diameter deep-dish glass pie dish. Trim overhang to 1 inch. Fold in overhang, forming double-thick sides. Refrigerate at least 30 minutes and up to 6 hours.
Preheat oven to 450°F. Toss apples, 1/3 cup sugar, and cinnamon in large bowl to combine. Transfer to large rimmed baking sheet. Roast until apples soften slightly, about 15 minutes. Cool apple mixture. Reduce oven temperature to 425°F. Toss cherries, apple mixture, and hazelnuts in large bowl to combine.
Let second dough disk stand at room temperature 15 minutes to soften slightly. Roll out disk on lightly floured surface to 13-inch round. Transfer filling to dough-lined dish. Brush edge of crust with egg glaze. Drape dough over filling. Trim top dough overhang to 1 inch. Press top and bottom dough edges together to seal. Crimp edges decoratively. Using sharp knife, cut 4 slashes in top of dough to allow steam to escape. Brush dough with egg glaze; sprinkle with raw sugar crystals.
Recipes Using Dried Apples
Dried apples make a positively yummy snack. You can grab them out of the cupboard when the kids get home from school, and you won't hear any objections, despite the fact that these sweet treats are also healthy.
While snacking on dried apples is an excellent way to get more fruit into your diet, you can also use them in other ways. We have compiled a list of recipes made with dried apples perfect to try when you want to experiment in the kitchen. Try these three ideas, and get ready to look at dried apples in a whole new way.
Thursday, July 7, 2016
Versatile Massaged Kale
Prep Time: 20 minutes
Total Time: 50 minutes
Number of Servings: 8 side servings
A staple recipe at the farm and at Holler Fest. Massaged kale uses raw kale, so you don’t lose nutrients in the cooking process. Try the dressings below or your favorite salad dressing. Some of the things we’ve tried in massaged kale include: grated carrots, toasted sesame seeds, finely chopped fresh fruit, pomegranate seeds, chopped nuts, mustard, flavored vinegars, toasted sesame oil, tahini, and paprika. We’ve also massaged in other greens such as parsley and sorrel. Use your imagination and see how many interesting combos you can come up with.
One bunch of kale (any variety)
1 ½ T. olive oil
½ t. salt
2 ½ t. apple cider vinegar
¼ c. nutritional yeast
1 small or ½ large clove garlic, finely minced
2/3 c. walnuts, finely chopped
Pinch of cayenne
½ c. pine nuts, toasted (very carefully!)
½ c. grated parmesan
½ c. currants (not raisins)
Juice of one lemon
Salt to taste
Rinse kale and pull leafy parts off of the stems.
Tear or chop the kale into bite-sized pieces.
Add oil and salt, and massage the kale with your hands until it is a dark, vivid green.
Mix in the ingredients in your favorite dressing and stir well. Adjust seasoning if needed.
Refrigerate for at least half an hour before serving.
NOTE: For a quick and easy alternative to massaging by hand, use a food processor with a slicer attachment. Just insert whole leaves minus stems (or handfuls of leaves) through the chute and push them down with the plunger. With the food processor method, you don’t need to add the olive oil or salt in the massaging process, but include it later in the dressing.
- Celery root
- Chiles (chipotle, jalapenos)
- Romaine lettuce
- Sorrel (leafy greens)
- Sweet potatoes
- Winter squash (acorn, butternut, delicata, etc)
- Cranberries (dried or fresh)
- Lemon (juice and zest)
- Plums (dried or fresh)
- Black pepper
- Fennel seeds
- Mustard seeds
Nuts & Seeds
- Pine nuts
- Amaranth – gluten-free
- Kasha (toasted buckwheat) – gluten-free
- Millet – gluten-free
- Quinoa – gluten-free
- Rice (basmati, brown, wild) – gluten-free
- Wheat berries
Check out the ultimate guide to gluten-free grains to learn how to cook & use them.
- Dried fruit: cranberries, currants, dates, prunes, raisins
- Peanut butter
- Phyllo dough
- Red wine
- Apple cider vinegar
8 Secrets For a Moist & Juicy Roast Turkey
What is it?
Dried cherries are fresh cherries that have been dehydrated, and may or may not contain added sugar. No preservatives are added in the drying process, but, as with other dried fruits, many of the nutrients are lost due to the loss of water content. Most commercially dried cherries are tart, rather than sweet cherries, because the tart variety tends to fare better in cooking, freezing, canning and drying processes. They are a lusciously sweet addition to both savory and sweet dishes, and they provide a welcome, slightly tarter substitution for raisins.
Don’t have it?
Raisins, dried currants, dried cranberries, and any other dried berry can be substituted.
How to prep:
To make chopping them easier, use an oiled knife.
How to store:
Keep unopened dried cherries in a cool, dry place, and opened in a tightly sealed bag or container it is not necessary to refrigerate or freeze them. Use within 12 months of opening.
Our roots are firmly planted in Oregon’s Willamette Valley, one of the best growing regions on the world. For over 85 years, our fruit has been known for its unparalleled quality, flavor, color, and natural sweetness. Many of our growers are right up the road and our fruit is picked the same day it’s processed for maximum freshness. Picked at the peak of ripeness, we capture the taste of summer in each of our delicious Oregon Fruit products.
Our USDA Good Agricultural Practices (GAP) certified growers capture the best part of summer fruit by harvesting at the right time and minimizing post-harvest travel.
Dried Cherries Make This Chicken Salad Recipe A Keeper
And I am so glad we did! This chicken salad was heavenly! It could be easily adapted into what you have on hand…but I have to suggest you get your hands on some Dried Michigan Cherries! They are seriously AMAZING! A friend of mine, Michele, who is from Michigan went home recently and brought some back…and they honestly do not taste like a regular dried cherry. They are just…perfect and a great star for this chicken salad!
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Easy Apple Muffins are quick melt-in-your-mouth buttermilk muffins with tons of apple cinnamon and brown sugar flavor. The perfect fall breakfast on the go!
Banana Bread Muffins are an easy go-to Breakfast recipe when you have ripe bananas around, but these Apple Muffins are just as quick and delicious!
Armenian Apple Chunk Cake is a family recipe that we love to make all fall long when apples are in season. It brings back cozy memories with every bite that last until the last crumb is gobbled up. These tasty apple muffins are a simpler, quicker version of a well-loved apple cake for a fast fall breakfast on the go.
Apple Cinnamon Muffins are made with buttermilk and brown sugar for the ultimate soft muffin that stays moist for days after they are baked! You can keep these muffins at room temperature for days without worrying that they will dry out. The apples are firm enough that they don’t turn mushy but they still provide a burst of juicy, apple flavor and moisture too!
You’ll love how easy these Apple Muffins come together for a quick fall breakfast. All you need is common pantry items and a couple apples. If you don’t have buttermilk on hand, you can make some with 1 cup whole milk and 1 tablespoon vinegar. Let the milk mixture sit while you are dicing your apples and prepping the rest of the ingredients, then use like you would buttermilk.
These tasty Apple Muffins are full of sweet and tart red apples with a hint of cinnamon. If you really want to bring out the cinnamon apple flavor, increase the ground cinnamon to a full teaspoon. You could also dip your muffins in melted butter and then in cinnamon sugar like a donut for a super sweet breakfast treat. Top Apple Muffins with a Salted Caramel Drizzle to make them taste like another fall favorite – Caramel Apples!
OTHER TASTY MUFFIN RECIPES
German Super Moist Apple Cake – Authentic Recipe
What a delicious cake! This German super moist apple cake is been made with the vanilla cream and whipped cream. All combined in one cake! Try this cake out and you will bake it over and over! If you cannot get ground hazelnuts, you can get them as whole and grind them in your coffee maker. Alternatively use almond flour. Happy Baking!
Celebrate fresh summer produce with our sweet and savoury cherry recipes. Try fruity jams, scones, muffins, tarts and other baked goods.
Use shop-bought pastry to make our easy bakewell tarts. Simply layer jam, frangipane and icing inside a shortcrust case for a nostalgic teatime treat
Cherry bakewell cake
If you know someone who likes bakewell tart, then they will just love this cake – it’s full of almond flavour and sandwiched with cherry jam
Cherry & almond frangipane galette
Use spelt pastry for this free-form pie, as its nuttiness complements the frangipane. The combination of squishy baked cherries and juicy fresh ones is lovely
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Cherry blossom cake
A gluten-free light bake that uses polenta in place of flour and orange blossom to flavour a drizzle syrup
Cherry crumble cake
Make the most of juicy cherries in this cake, enriched with almonds and soured cream, and finished with a crumble topping. It's delicious with custard
Cherry ripple, chocolate & rose ice cream
Serve this cherry, chocolate and rose ice cream in cones for the kids, or in slices for a dinner party dessert. You don't need an ice cream maker to make it
Cocoa & cherry oat bake
Treat yourself in the morning to this healthy oat bake packed with cocoa nibs, hazelnuts, porridge oats and dried cherries. It's delicious served with yogurt
If you're a fan of the tart, what could be better than a bakewell cocktail? Vodka, amaretto, apple juice, egg white and cherry combine for the ultimate tipple
Use summer cherries to make this easy oat-topped crumble. Perfect with a scoop of vanilla ice cream, it makes a superb summertime dessert
Try using frozen cherries for ease to make this vibrant smoothie. Serve on its own or with brunch. Kids will love it, too
If you’ve got a spare half-an-hour, whip up these easy muffins and freeze them for when you need them
Dutch baby pancake with drunken cherries
These puffed up beauties are actually a sweet version of a Yorkie and are of German origin. Normally eaten for breakfast, make them dessert with boozy, syrupy cherries and ice cream