Recipe - Apple Cake
Apple Cake
(the cake I use for Birthdays in my Pre-School)
1 stick Butter, softened
2 Eggs
ｼ cup each Maple Syrup and Honey
1 tsp. Vanilla or Almond Extract
Cream altogether until smooth.
Add: 2 cups Spelt Flour
1/3 cup corn meal
1 tsp. Baking Powder
Alternate adding the above dry ingredients with:
3/4 cup milk and 2 apples, skinned and cut into small pieces
Bake at 350 degrees in a greased 8” by 8” pan for 35 minutes or until a knife inserted comes out clean.
http://www.denisonfarm.com/recipes/a/apple-cake
Recipe - Apple Zucchini and Pepper Salad
½ cup Balsamic Vinaigrette 
1 tsp. Basil
3 medium apples, cored and diced
ground pepper
1 medium red onion, peeled and sliced
1 medium green pepper, cut into matchsticks
1 lb. zucchini, cut into matchsticks
In a large salad bowl, combine dressing, basil, and ground pepper.
Add apples and vegetables and toss lightly to coat.
Cover and chill at least 2 hours.
Just before serving, toss again and serve cold.
Serves 8
http://www.denisonfarm.com/recipes/a/apple-zucchini-and-pepper-salad
Recipe - Celeriac and Apple Salad with Tarragon and Roasted Walnuts
Celeriac and Apple Salad with Tarragon and Roasted Walnuts
It probably isn’t often that you think ooooh, celariac, and your mouth waters. But this recipe could change all that. The key here is to be sure to cut the celeriac to matchstick-size, no bigger; it will hold the sauce better. Serves 4 to 6
4 cups water
Juice of 1 lemon (about 3 tablespoons)
2 tart apples, peeled, cored, sliced into 1/4-inch strips
1 large celeriac, peeled, cut into matchstick-sized strips
1/2 cup chopped walnuts
1 1/2 tablespoons white wine vinegar
2 1/2 tablespoons mayonnaise
1 tablespoon heavy cream
2 teaspoons prepared Dijon mustard
1/2 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper and salt
Combine water and lemon juice in a large bowl. Add the apple slices and celeriac strips and let stand for 15 minutes (this acidified water will keep the celeriac and apple from turning brown).
Toast the walnuts in a dry skillet over high heat, stirring frequently, until they begin to darken in spots, 3 to 5 minutes.
Let cool.
Drain the celeriac and apple mixture; return to the bowl, add the vinegar, and toss.
Combine the mayonnaise, cream, mustard, tarragon, pepper, and salt to taste in a small bowl. Pour the dressing over the celeriac and apple mixture; toss to coat. Add the walnuts and toss again. Chill for at least 1 hour before serving (2 or 3 hours is even better).
http://www.denisonfarm.com/recipes/a/celeriac-and-apple-salad-with-tarragon-and-roasted-walnuts
Recipe - Roasted Beet and Poached Apple Salad
Roasted Beet and Poached Apple Salad with Curry Vinaigrette
1 pound beets (4 medium)
1 cup unsweetened apple juice
1 cup dry white wine
1 tablespoon sugar
Salt
2 medium/large summer or tart apples—peeled, cored and sliced 1/4 inch thick
6 tablespoons vegetable oil
1 teaspoon curry powder
3 tablespoons white balsamic vinegar
1 tablespoon toasted pine nuts
2 tablespoons golden raisins
2 tablespoons flat-leaf parsley
1. Preheat the oven to 350°. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick.
2. Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid.
3. In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt.
4. In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve.
http://www.denisonfarm.com/recipes/a/roasted-beet-and-poached-apple-salad
Recipe - Roasted Beet and Poached Apple Salad with Curry Vinaigrette
Roasted Beet and Poached Apple Salad with Curry Vinaigrette
1 pound beets (4 medium)
1 cup unsweetened apple juice
1 cup dry white wine
1 tablespoon sugar
Salt
2 medium/large summer or tart apples—peeled, cored and sliced 1/4 inch thick
6 tablespoons vegetable oil
1 teaspoon curry powder
3 tablespoons white balsamic vinegar
1 tablespoon toasted pine nuts
2 tablespoons golden raisins
2 tablespoons flat-leaf parsley
1. Preheat the oven to 350°. Put the beets in a small roasting pan, cover with foil and bake for about 1 hour, or until tender. Peel the beets, then slice them 1/4 inch thick.
2. Meanwhile, in a large saucepan, combine the apple juice and wine with the sugar and a pinch of salt. Bring to a boil. Strain in a fine strainer and return to the saucepan. Bring back to a boil and add the apples. Simmer over moderate heat for 3 minutes, or until the apples are crisp-tender. Drain the apples and discard the liquid.
3. In a small skillet, heat 3 tablespoons of the vegetable oil. Add the curry powder, remove the skillet from the heat and let stand for 10 minutes. Stir in the remaining 3 tablespoons of vegetable oil, along with the vinegar, pine nuts and raisins; season the dressing with salt.
4. In a medium bowl, toss the apples with half of the dressing and arrange on a serving platter. Put the beets in the bowl and toss with the remaining dressing. Arrange the beets on the platter, garnish with the parsley and serve.
http://www.denisonfarm.com/recipes/a/roasted-beet-and-poached-apple-salad-with-curry-vinaigrette
Recipe - Apple Beet Salad with Creamy Dill Dressing
Dress the salad after it has been individually plated. If not, the dressing turns an unappetizing pale pink.
Jarred pickled beets can be substituted for the fresh beets in this recipe.
Serves 4
| 3 |
tablespoons red wine vinegar |
| 3 |
medium beets , steamed, peeled, and julienned |
| 1/4 |
cup plain yogurt |
| 1/4 |
cup mayonnaise |
| 1 |
small clove of garlic , minced |
| 1 |
tablespoon fresh dill , minced |
| |
table salt |
| |
ground black pepper |
| 1/2 |
lemon, small |
| 2 |
tart apples , such as Granny Smith, halved, cored, and cut into 1/8-inch slices |
| 1 1/2 |
quarts romaine lettuce , Boston lettuce, or leaf lettuce |
| 1/4 |
cup toasted pecans , chopped coarse |
1. Drizzle vinegar over beets; refrigerate overnight.
2. Mix yogurt, mayonnaise, garlic, and dill in small bowl. Season to taste with salt, if necessary, and pepper to taste; set aside.
3. Squeeze lemon juice over apple slices. Place greens on platter or individual plates.
Arrange apple slices and julienne beets over the greens; top with toasted pecans.
Drizzle salad with dressing and serve. Or serve salad and pass dressing separately. - Erin Wulff
http://www.denisonfarm.com/recipes/b/apple-beet-salad-with-creamy-dill-dressing
Recipe - Beet and Apple Saute
6 medium beets, boiled or roasted until tender
3 tablespoons butter
3 shallots, minced
1 tablespoon sugar
2 tart green apples, peeled, thinly sliced
Salt and pepper
1/3 cup apple cider vinegar
½ cup toasted walnuts, coarsely chopped
1. Cook the minced shallots in the butter in a skillet for 2 minutes. Add apple, sugar, salt and pepper and vinegar. Simmer uncovered for about 10 minutes or until apples are tender.
2. Slice cooked beets ¼ inch thick and add to skillet, cooking for about 3 more minutes. Sprinkle with walnuts and serve.
http://www.denisonfarm.com/recipes/b/beet-and-apple-saute
Recipe - Chocolate Beet Brownies
Vegetable Oil
2/3 cup unsweetened cocoa
1 cup boiling water
1 cup unbleached, all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ cup plus 2 tablespoons sugar
½ cup unsweetened applesauce
3 tablespoons canola oil
2 tablespoons unsalted butter, softened
2 ½ teaspoons vanilla extract
1 egg white
1 whole egg
6 oz. yogurt
¼ teaspoon salt
1 cup peeled raw beets, shredded in food processor
1. Preheat oven to 350 degrees. Grease a 9x13-inch pan with oil. Dust pan with flour and shake off excess. In small bowl, whisk cocoa and boiling water until smooth. Set aside to cool. In medium bowl, combine flours, baking powder, soda and salt. In large bowl, combine sugar, applesauce, oil, butter and vanilla. Beat with electric mixer at medium speed 1 minute. Beat in eggs, then yogurt. On high speed, beat until fluffy, 2 minutes, scraping bowl with rubber spatula.
2. On low speed, beat in half of dry ingredients. Increase speed to medium and beat for 1 minute. Reduce speed to low and beat in half of cocoa mixture. Add remaining dry ingredients, and then add remaining cocoa mixture, beating until smooth. With large spoon, gently fold beets into mixture evenly.
3. Add batter to pan, spreading evenly. Bake for 30 minutes, until skewer inserted in center comes out clean, but brownies are still moist. Let cool in pan and then cut into squares.
http://www.denisonfarm.com/recipes/b/chocolate-beet-brownies
Recipe - Chocolate Beet Cake
1 1/4 C beet puree (see below)
3 eggs
1/2 C vegetable oil
1/2 tsp. salt
3/4 C cocoa powder
1 1/2 C sugar
1 tsp. vanilla
1 1/2 C flour
1 1/2 tsp. baking soda
The beet puree can be made ahead of time. Basically, cook them any way you like... boil, bake, whatever, then puree them. A 'done' beet can be easily pierced with a fork or knife tip. The fastest way to cook beets, however, is in a pressure cooker. Scrub but do not peel them, and cook over an inch or two of water (at least 2 C of water for large beets), at high pressure for 11-13 min for small (3-4 oz) beets, or 20 - 22 min for med to large beets (5-6 oz)*. After they’re cooked and cool enough to handle, cut off stems and root and slip off skins. Cut cooked beets into chunks and puree in a blender or food processor. If your puree is too 'dry', you can probably add a tiny bit of water or beet cooking water, but only enough to make it whirl. It should be pretty thick. When I made my puree, I was short quantity-wise, and so I simply added some homemade apple butter to make up the difference (don’t be afraid to be creative, I say!). Also, if you are the type of person who likes substituting some whole-wheat flour into recipes that call for regular flour, add a touch more baking soda to compensate (for example, I used 1C white and 1/2C whole wheat flour, & added 1/8 tsp. baking soda to amount shown).
Preheat oven to 350°F
Grease and dust with flour a bundt pan (or 8-9" square pan). In a large bowl, beat eggs. Whisk in sugar, oil, vanilla, salt & beet puree. In a separate bowl, mix flour, cocoa and soda. Add to wet ingredients a little at a time until incorporated. Pour batter into prepared pan and bake 45 - 50 min., or until a toothpick inserted comes out clean. Cool and serve (with sliced strawberries & ice cream -- mmmmm!!).
*This information courtesy of a wonderful cookbook called "Cooking Under Pressure"
by Lorna J. Sass
http://www.denisonfarm.com/recipes/b/chocolate-beet-cake
Recipe - Red Beet Relish
2 cooked red beets, peeled and chopped
¼ Golden Delicious apple, peeled and roughly chopped
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 teaspoon mayonnaise
Pinch ground allspice
Salt and freshly ground black pepper
In a food processor, combine the beets, apple, vinegar and sugar and pulse until the apples and beets are finely chopped. Transfer the mixture to a bowl and combine with the mayonnaise and allspice. Season with salt and pepper, to taste.
http://www.denisonfarm.com/recipes/b/red-beet-relish