Archive for 2011

Yellow Newtown Pippin

October 27, 2011 | Susan

The Yellow Newtown Pippin is one of the oldest American apple varieties from the 1750’s. It has a yellow-green skin with a crisp, slightly tart flavor but sweeter than a Granny Smith and is one of the most widely commercially used apples for cider. They are a good keeper and the flavor becomes sweeter and more mellow a month to two months after it has been harvested. It holds its shape so well that it is one of the best apples for baking. I recently made an apple pie for my best friend’s birthday and the first bite was tart followed by a sweetness which spread through my mouth like happiness. Even her 3 year old son loved the pie. His face scrunched up when the tartness hit him but then bloomed into a smile with the sweetness that followed. Look for them now in stores through late January to early February.

Earl visits Cuyama Orchards

October 26, 2011 | Susan

Earl recently visited Cuyama Orchards and growers Howard and Jean Albano and their son Byron who are in charge of all growing, picking, packing and marketing of their 265 organic certified acres. The Albano family has been growing apples for the past 25 years in the remote mountainous area of Cuyama, surrounded by the Los Padres National forest in Santa Barbara County. As Earl traveled from Ojai to Cuyama along country highways 33 to 166 there was open farmland as far as the eye could see and not much else.

Cuyama is located at an elevation of 3200 feet which brings warm days and cool nights for the dormant/chill hours apples need. In addition the abundant native water supply and rich mineral soil produce quality harvest organic apples.

Cuyama grows a variety of apples including Gala, Honeycrisp, Granny Smith, Newtown Pippin, Crimson Gold, Arkansas Black, Pink Lady and the most popular Early and Standard Fuji which is a cross between the American apples, Red Delicious and Ralls Janet. The Early Fuji is available from the end of September to the end of October. The Standard Fuji’s are available starting the end of October through at least March and possibly longer depending on the harvest. Most apples grown are hybrids with a focus on size and color unlike the Standard Fuji from Cuyama which focuses instead on developing the most flavorful apple. They use wood from their own orchards to propagate one of the best Standard Fuji apples on the market. Earl feels that the California Fuji is lighter in color compared to the Northwest Fuji’s because the difference in climate means more chill hours which brings a darker color to the Fuji apple.

Earl, Jean, Howard, Byron and their field manager walked both the new and older portions of the orchards. On the newer portion the trees are being trained to grow flat against a trellis in the French espalier style which takes up minimal space. As they walked through the orchards Earl had a chance to taste one of the new apples Cuyama is experimenting with, the old English Ashmead Kernel Heirloom discovered in the 1700’s. This apple grows to medium sized with an aromatic golden brown skin and a crisp, sweet and nutty snap.

Earl and the Albano’s ended a fruitful day with lunch at The Place. Look for Cuyama apples at your favorite grocery store. Apples are great out of hand, sauté them with butter and rosemary and serve as a side dish with pork or chicken, add sliced apples to a roast beef and gouda sandwich or bake sliced apples with caramelized onions on puffed pastry. Sweet and savory apple recipes

Sweet and savory apple recipes

| Susan

Apple and Cheddar Scones

smittenkitchen.com

2 firm tart apples (such as Granny Smith or Honeycrisp)
1 ½ cups all-purpose flour
¼ cup sugar plus 1 ½ TAB for sprinkling
½ TAB baking powder
½ tsp salt
6 TAB unsalted butter chilled and cut into ½ cubes
½ cup sharp cheddar shredded
¼ cup heavy cream
2 large eggs

Preheat oven to 375°F. Peel and core apples, then cut into small chunks. Place in a single layer on a baking sheet lined with parchment and bake until dry to the touch about 20 min. Sift or whisk flour, sugar, baking powder and salt together. Set aside. Beat butter, cheese, cream and one egg together. Gently mix in the apple chunks. Sprinkle flour mixture over the top and mix until just blended. Roll out dough on floured counter top into a 6 inch circle. Cut into 6 wedges. Place on parchment lined baking sheet 2 inches apart. Beat one egg with a pinch of salt and brush on top of scones. Sprinkle scones with the last TAB of sugar. Bake until firm and golden about 30 minutes.

Apple Walnut Upside-Down Cake

Gourmet/ November 1995

Topping
3-4 Fuji apples, peeled, cored and quartered
1 ½ sticks unsalted butter (3/4 cup)
2/3 cup sugar
½ cup coarsely chopped walnuts

Cake Batter
1 Fuji Apple peeled and chopped
1 ½ cups flour
1 ½ tsp baking powder
¾ tsp salt
½ tsp cinnamon
1 stick unsalted butter softened
2/3 cup sugar
1 tsp vanilla extract
2 TAB minced peeled fresh ginger
2 large eggs
½ cup sour cream

Preheat oven to 375°F.

Topping– In an oven proof non-stick or cast iron skillet melt butter over low heat. Stir in sugar until combined. Arrange apples cut side up and sprinkle with walnuts evenly between apples. Cook 25-35 min or until apples are tender and sugar is a golden caramel.

Cake Batter- In a bowl whisk flour, baking powder, salt and cinnamon. In another bowl beat butter and sugar until fluffy. Add vanilla, ginger and eggs 1 at a time. Mix in sour cream and flour mixture until just combined. Fold in apple. Remove skillet from heat and spread batter evenly over filling, leaving ¼ inch border uncovered. Bake 25-35 minutes until golden brown. Serve with whipped cream.

Kiwiberries: A Delicious Supersnack!

October 18, 2011 | Susan

The kiwiberry, also called hardy kiwi, arctic kiwi or baby kiwi, is a small fruit resembling the larger kiwifruit but without the fuzzy exterior; their skin is hairless. Unlike the kiwifruit, kiwiberries are not much larger than a grape, are often sweeter, and have an edible thin leathery skin. Packed with nutrients (they are the most nutrient dense of all the major fruits), the kiwiberry is very rich in vitamin C, vitamin E, and potassium. They are also naturally low in cholesterol, sodium, and fat, and high in fiber. Kiwiberries are a greenish-yellow color, and the inside of the fruit looks very similar to that of a kiwifruit. Like kiwis, they are acidic until ripe.

Kiwiberries originate from Northern China, Korea, and Russian Siberia, much like the kiwifruit. It is a fast-growing, hardy, perennial vine, in need of a frost-free season of 150 days. Each vine can grow up to 20 feet in a single season! Because of their seasonal requirements, they are well suited for areas of the North East and North West, and in fact, have become somewhat of an invasive weed in certain areas because of their rapid growth.

In order to bear fruit, both female and male kiwiberry plants must be present. Vines start to flower in May, and fruit is available to harvest in autumn. One plant can produce up to 100 pounds of fruit a year! The fruits are picked hard, and ripened off the vine.

After buying kiwiberries, keep them in the fridge for storing, and take out small bunches at a time to ripen on your counter. Eat them when they are soft and the flesh yields a bit. A small amount of wrinkling can occur with ripening, but don’t let this trick you into thinking its old it just means it will be perfectly sweet!

Kiwiberries can be used in a variety of ways, from being preserved as jam to being used as a marinade (kiwiberries are an excellent meat tenderizer). Try them in a salad, on a tart, or just pop them in your mouth as a delicious sweet snack!

Vanilla Poached Seckel Pears With Honey And Warm Spices

October 13, 2011 | Susan

www.roostblog.com

(serves 4-6)

10-12 seckel pears, washed
3 whole star anise
6 cloves
3 cinnamon sticks
1/2 cup of honey or more or less depending on how sweet you want the poaching liquid to be
1 vanilla bean, split seeds scraped out (save the pod!)
water to cover

Place the whole pears in a stock pot and cover completely with filtered water. Add the spices, vanilla seeds and split vanilla pod and bring to a boil. Once at a boil reduce heat, stir in the honey and simmer until pears are very tender and the poaching liquid is very fragrant. About 30 minutes or so (I didn’t time it….I just served it when the whole house started to smell like Christmas!) When the pears are tender remove from heat and spoon some poaching liquid and two or three pears into bowls and serve warm