Apple of My Eye Recipes

Inside the Ingredients

Paula Red, Zestar, Ginger Gold, Jonathan, Northern Spy… These are just a few names you need to keep a lookout for this apple season in additions to classics like Honeycrisps. Seek out these beautiful northern Michigan varieties at locations with ready-to-grab bags like Royal Farms in Ellsworth. Or, to enjoy the great outdoors and pick your own, visit King Orchards for picking apples fresh off the tree. Then, head to the kitchen to create something savory for dinner and something sweet for dessert with the recipes below.

Apple Arugula Salad with Roasted Garlic Vinaigrette

A crisp, seasonal salad complemented with creamy blue cheese and sweet candied nuts.

Salad Ingredients
4 handfuls local arugula
2 apples, thinly sliced
4 oz. blue cheese, crumbled

Vinaigrette Ingredients
3 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 teaspoon Dijon mustard
1 tablespoon honey
1 tablespoon mayo
1 tablespoons water
2 tablespoons balsamic vinegar
1/4 teaspoon each salt and pepper

Candied Walnut Ingredients
1 generous cup walnut halves
1/3 cup sugar
2 tablespoons milk
1/2 teaspoon cinnamon
1/8 teaspoon kosher salt
1/4 teaspoon vanilla extract

To make the candied walnuts: Roast the walnuts at 350 degrees until lightly toasted, about 8 minutes. In a small saucepan, combine sugar, milk, cinnamon, and salt. Cook over medium heat until it begins to boil, occasionally swirling the pan, not stirring. Stop swirling once it boils. Cook for 5-7 minutes until the liquid has turned into a chestnut color and has reached 240 degrees. (Watch carefully as it can burn quickly!) Take off the heat and stir in the vanilla and the walnuts. Spread out on a piece of parchment. Allow to cool until hardened, around one hour.

To make the vinaigrette: In a small saucepan, heat the olive oil and garlic over medium low. Once the garlic begins to sizzle, turn the heat to low and cook until it just begins to get golden. Take off the heat and pour into a heatproof container. Allow to cool slightly, around 10 minutes. Add all the remaining dressing ingredients and blend with an immersion blender until smooth. Use immediately or refrigerate until ready to use.

To assemble: Set out four plates. Place a handful of arugula on each. Artfully arrange the apples, followed by the walnuts, and then the blue cheese. Dress to taste, and enjoy!

Apple Almond Galette

Nothing showcases sliced apples better than pie crust filled with delicious almonds.

Frangipane Ingredients
2 large eggs
1 cup almond flour
1/2 cup packed brown sugar
4 tablespoons unsalted butter, softened
1/2 teaspoon kosher salt
1/4 teaspoon vanilla extract
1/8 teaspoon almond extract

Crust & Pie Ingredients
2 1/4 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks unsalted butter, cold, cut into ¼ inch pieces
7 tablespoons cold water
1 tablespoon apple cider vinegar
2 apples, thinly sliced
1 egg, beaten
2 tablespoons sparkling or turbinado sugar
3 tablespoons sugar
2 tablespoons water

To make the frangipane: In a medium bowl, beat together the eggs. Add the remaining ingredients and mix until thoroughly combined. Chill until ready to use, up to two days.

To make the crust: In a small cup, combine the cold water and vinegar, set aside. In a medium bowl, combine the flour, 1 tablespoon sugar, and the salt. Toss in the butter. Pinch in the butter with your fingers until it is broken into small pebbles and the mixture holds together when squeezed. Drizzle over the water-vinegar mixture. Gently knead together the mixture until you have a shaggy dough; add an extra tablespoon of water if needed. Stop mixing once all the dry bits have been incorporated. Turn out the dough onto a large piece of plastic, roll out to a 1-inch-thick disc, wrap and chill for at least 2 hours, preferably overnight.

To assemble: Cut the dough into six equal pieces. Shape each into a rough ball shape. Roll out on a lightly floured surface into a 7- to 8-inch circle. Dollop the frangipane in the center of each, spread out leaving a 2-inch border. Arrange the apple slices on top of the filling. Brush the edge with beaten egg wash. Fold up the edges, to overlap over the apples slightly. Brush the outside crust with beaten egg, and sprinkle with sparkling sugar.

Transfer to a parchment lined baking sheet, spacing 2 inches apart. Bake at 400 degrees for 30 minutes, or until golden. In a small saucepan, add 3 tablespoons of sugar followed by 2 tablespoons of water over top. Bring to a boil over medium heat for one minute, without stirring. Take off the heat and gently brush over the apples. Enjoy warm with vanilla ice cream.

View On Our Website