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Every year at Apple Tasting, we bring in chefs from the Culinary Institute. They put on cooking demonstrations during Apple Tasting and then leave us with copies of their great recipes. We've assembled them all here for you to print out.
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Sunday - Thursday 8:00am - 7:00pm
Friday & Saturday 8:00am - 8:00pm
5050 SE Stark, Portland, OR
9000 SE Division, Portland, OR
by Dan Brophy
Yield: about 2 quarts
2 quarts firm ripe pears, peeled and chopped
½ cup dried apricots, diced
1 medium onion, peeled, cored and diced
1 ½ cup brown sugar
1 Tblsp whole yellow mustard seed
2 Tablespoons crystallized ginger
1 teaspoon kosher salt
1-2 cloves garlic, minced
1 hot red pepper, optional
2 ½ cups apple cider vinegar
Combine all ingredients in heavy stock pot. Cook slowly until thickened and reduced about 45 minutes. Stir more frequently toward the end. Can be cooked in oven in lieu of stove top cooking. Cover and refrigerate.
2 firm apples, peeled, cored, diced
2 cups apple sauce, see recipe below
½ cup dried cranberries
2 Tbsp honey or raw sugar
Simmer apples until slightly tender. If dry moisten with small amount of apple juice or cider. Add apple sauce. Bring to a simmer. Add cranberries. Sweeten with honey or sugar. Can be served warm or chilled.
Variations: Add 2 Tbsp peeled, shredded ginger or ¼ cup Apple Brandy or combination of cinnamon, cloves and allspice.
Serving suggestions: over pancakes or French toast, or serve with roasted chicken, or potato pancakes