Apple Tasting Recipes
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.
You'll find:
Entrees
- Apple and Sage Pork Sausage
- Apple Cabbage Ravioli
- Chicken Apple Sausage (2011)
- Chicken Normandy (2011)
- Fall Vegetable Hash
- Smokey Apple Pear Hash (2011)
- Sweet tart red Cabbage with apples, mustard, and bacon
Soups and Breads
- Curried Apple Squash Soup
- Curried Butternut Squash Soup (2011)
- Pear Pumpkin Soup
- Carmelized Pear and Blue Cheese Crostini (2011)
- Apple and Brie Panini
- Garden on Toast
Salads
- Lemon Apple Cole Slaw (2011)
- Apple Waldorf Salad
- Apple Jicama Salad
- A Trio of Apple Salads
- Apple Pecan Salad with Apple Maple Vinaigrette
- Apple and Applewood-Smoked Bacon Barley
- Apple Pear Tower on Greens
- Butter Lettuce and Apple Salad with Blue Cheese Dressing
- Pear Jicama Hazlenut Salad (2011)
Sauces (and cider)
- Apple Chutney (2011)
- Fiery Tomato and Apple Chutney
- Pear Chutney
- Apple Compote (2011)
- Apple Cranberry Compote
- Apple and Red Onion Compote
- Apple Cranberry Salsa (2011)
- Momma's Homemade Apple Cider (2011)
- Sour Pear Jellies (2011)
Desserts
- French Apple Cake (2011)
- Ooey Gooey Caramel Apple Cake
- Spiced Coffee Cake with Pecan Streusel (2011)
- Dessert Crepes with Apple Filling
- Apple Doughnut Balls
- Apple Fritters
- Apple Pie Bars
- Apple Tart (2011)
- Pear Empanadas in Cherry Sauce
- Pears Poached in Red Wine
- Cooking Chestnuts
- Candied Walnuts (2011)
NEWSLETTER
Sign up and get 25% off pottery
SEARCH OUR SITE
Winter Hours
9:00 a.m. - 6:00 p.m. daily
5050 SE Stark, Portland, OR
9000 SE Division, Portland, OR
Apple & Pear Recipes
Apple Tasting 2008
Pear Chutney
by Dan Brophy
Yield: about 2 quarts
Ingredients:
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
Method:
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.
Apple-Cranberry Compote
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