Seasonal Apple Recipes

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BEAK & SKIFF APPLE FARMS

Seasonal Apple Recipes

We wanted to share some of our favorite seasonal apple recipes with you.

Apple Cider Doughnuts (18 to 20 doughnuts)

2 cups apple cider

3 1/2 cups flour, plus additional for the work surface

2 teaspoons baking powder 1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
4 tablespoons butter, at room temperature
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk
Vegetable shortening for frying

In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup. Set aside to cool.

In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside.

Using an electric mixer on medium speed beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together.

Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes.

Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels.

Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into cinnamon sugar mixture and serve immediately.

Pork with Apples, Apple Wine & Cider

1 lb. pork loin, cut into 1" thick slices

5 tbsp butter

4 medium apples, peeled, cored and sliced (Northern Spy is a good variety to use)

1 tsp sugar

3 large chopped shallots

1 tsp thyme

1/4 cup dry apple wine (Beak & Skiff's Empire Wine)

1 cup heavy cream

1/4 cup sweet apple cider

Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Apple Wine and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.






Candy Apple Pie (Apple Crisp)

6 medium apples peeled and sliced
1 and 1/3 cups light brown sugar, firmly packed
1/2 tsp cinnamon
1 tbsp lemon juice
1 cup flour
1/2 cup softened butter
pinch of salt

Preheat oven to 350. Spread apple slices evenly in buttered 9" pie plate. Sprinkle the apples with 1/3 cup of the brown sugar, cinnamon and the lemon juice. Mix remaining sugar with flour and blend in the butter. Add salt. When mixture is crumbly, spread it in a thick layer of the apples, pressing down firmly to make crust. Bake at 350 for 1 hour or until apples are tender and top is brown.

Serve warm with whipped cream or ice cream.

	Apple Cider Doughnuts (18 to 20 doughnuts) 2 cups apple cider 3 1/2 cups flour, plus additional for the work surface 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/8 teaspoon ground nutmeg 4 tablespoons butter, at room temperature 1 cup granulated sugar 2 large eggs 1/2 cup buttermilk Vegetable shortening for frying In a saucepan over medium or medium-low heat, gently reduce the apple cider to about 1/4 cup. Set aside to cool. In a bowl, combine the flour, baking powder and soda, cinnamon, salt and nutmeg. Set aside. Using an electric mixer on medium speed beat the butter and granulated sugar until the mixture is smooth. Add the eggs, one at a time, and continue to beat until the eggs are completely incorporated. Reduce the speed to low and gradually add the reduced apple cider and the buttermilk, mixing just until combined. Add the flour mixture and continue to mix just until the dough comes together. Line two baking sheets with parchment or wax paper and sprinkle them generously with flour. Turn the dough onto one of the sheets and sprinkle the top with flour. Flatten the dough with your hands until it is about 1/2 inch thick. Use more flour if the dough is still wet. Transfer the dough to the freezer until it is slightly hardened, about 20 minutes. Pull the dough out of the freezer. Using a 3-inch doughnut cutter cut out doughnut shapes. Place the cut doughnuts and doughnut holes onto the second sheet pan. Refrigerate the doughnuts for 20 to 30 minutes. Add enough oil or shortening to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350°F*. Have ready a plate lined with several thicknesses of paper towels. Fry and top the doughnuts: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown, about 60 seconds. Turn the doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels for a minute after the doughnuts are fried. Dip the top of the warm doughnuts into cinnamon sugar mixture and serve immediately.
Pork with Apples, Apple Wine & Cider 1 lb. pork loin, cut into 1" thick slices 5 tbsp butter 4 medium apples, peeled, cored and sliced (Northern Spy is a good variety to use) 1 tsp sugar 3 large chopped shallots 1 tsp thyme 1/4 cup dry apple wine (Beak & Skiff's Empire Wine) 1 cup heavy cream 1/4 cup sweet apple cider Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside. Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm. Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Apple Wine and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper. Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.


Candy Apple Pie (Apple Crisp) 6 medium apples peeled and sliced 1 and 1/3 cups light brown sugar, firmly packed 1/2 tsp cinnamon 1 tbsp lemon juice 1 cup flour 1/2 cup softened butter pinch of salt Preheat oven to 350. Spread apple slices evenly in buttered 9" pie plate. Sprinkle the apples with 1/3 cup of the brown sugar, cinnamon and the lemon juice. Mix remaining sugar with flour and blend in the butter. Add salt. When mixture is crumbly, spread it in a thick layer of the apples, pressing down firmly to make crust. Bake at 350 for 1 hour or until apples are tender and top is brown. Serve warm with whipped cream or ice cream.