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The following recipes are courtesy of Suzanne Donovan our resident chef.  She created these after talking with us and tasting the Ciders.  We hope you enjoy them.

Cauliflower and Caramelized Onion Tart

 Ingredients:

  • 1 small head of cauliflower (about 1 pound), cored, cut into 1-inch florets
  • 2 1/2 tablespoons olive oil, divided
  • 1 tablespoon olive oil (for fancy occasions, try truffle oil)
  • 1 refrigerated pie crust
  • 1 large onion, halved lengthwise, thinly sliced
  • 1/3 cup Applewood Winery Apple Blossom Blush
  • 1 tablespoon Dijon mustard
  • 2 large eggs
  • 1 (7- to 8-ounce) container mascarpone cheese (Italian cream cheese)
  • 1/2 cup whipping cream
  • 1/4 teaspoon ground pepper
  • Salt to taste
  • Pinch of ground nutmeg
  • 1 cup grated Gruyère cheese
  • 3/4 cup grated Parmesan cheese

Preparation:

Position rack in center of oven; preheat to 425°F. Toss cauliflower with 1 tablespoon olive oil in large bowl. Spread on large rimmed baking sheet, spacing apart. Sprinkle with salt and pepper. Roast 15 minutes; turn florets over. Continue roasting until tender, about 10-15 minutes longer. Cool cauliflower, then break into small pieces. Drizzle with truffle oil; toss. Reduce oven temperature to 350°F.

Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Line pie crust with foil; fill with pie weights. Bake crust 20 minutes. Remove foil and pie weights; bake until crust is golden, about 5 minutes, pressing crust with back of fork if bubbles form. Cool crust. Maintain oven temperature.

Heat remaining 1 1/2 tablespoons olive oil in heavy large skillet over medium heat. Add onion; sprinkle with salt and pepper. Cook until onion is deep golden brown, stirring occasionally, about 40 minutes.  Occasionally deglaze pan with a little wine while onion cooks.  Cool slightly. (DO AHEAD Can be made 1 day ahead. Store crust at room temperature. Cover and chill cauliflower and onion separately).

Brush bottom and sides of crust with mustard. Spread onion in crust. Arrange cauliflower evenly over. Set tart on rimmed baking sheet. Whisk eggs and next 4 ingredients in medium bowl. Stir in Gruyère. Pour mixture over filling in tart pan; sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack; cool 15 minutes before serving.  Serve with Applewood Winery Apple Blossom Blush -the fruity and tart taste of the wine contrasts nicely with the sharp Gruyere and nutty cauliflower.

Thanksgiving Mulligatawny Soup

 

This is a great and unusual way to use up your Thanksgiving leftovers!  Substitute the turkey for chicken, use sweet potatoes or butternut squash, turnips or potatoes. 

 

Ingredients

·         1 1/2 cups diced cooked skinless chicken (or turkey leftovers)

·         2 tablespoons garam masala

·         2 tablespoons curry powder

·         1 tablepoon turmeric

·         1 tablespoon coriander

·         1 3/4 teaspoons salt

·         1 large onion, diced

·         2 carrots, diced

·         2 stalks celery, diced

·         2 tablespoons minced garlic

·         2 tablespoons minced ginger

·         2 peeled, cored and diced Granny Smith apples

·         1 large peeled and diced Yukon gold potato or turnip

·         1 cup peeled and diced butternut squash

·         1 cup dried red lentils

·         6 cups chicken stock

·         3/4 teaspoons freshly ground black pepper

·         3/4 cup diced zucchini

·         3/4 cup diced yellow squash

·         1 cup tightly packed baby spinach

·         1 (14-ounce) can unsweetened coconut milk

·         1 16 oz. can diced tomatoes

·         1 tablespoon apple cider vinegar

·         3 cups steamed white basmati rice (optional)

·         1/4 cup chopped fresh cilantro leaves

Directions

Saute the onions, carrots and celery until lightly caramelized, about 4 to 5 minutes. Add the spices, then add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, butternut squash, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the chicken, salt and pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils are tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary.  Garnish with cilantro.  (Optional- serve the soup over basmati rice). 

This warm and flavorful soup is nicely complemented by Applewood Winery’s fruity and bubbly Blueberry Cider.

 

Thanksgiving Mulligatawny Soup

 

This is a great and unusual way to use up your Thanksgiving leftovers!  Substitute the turkey for chicken, use sweet potatoes or butternut squash, turnips or potatoes. 

 

Ingredients

·         1 1/2 cups diced cooked skinless chicken (or turkey leftovers)

·         2 tablespoons garam masala

·         2 tablespoons curry powder

·         1 tablepoon turmeric

·         1 tablespoon coriander

·         1 3/4 teaspoons salt

·         1 large onion, diced

·         2 carrots, diced

·         2 stalks celery, diced

·         2 tablespoons minced garlic

·         2 tablespoons minced ginger

·         2 peeled, cored and diced Granny Smith apples

·         1 large peeled and diced Yukon gold potato or turnip

·         1 cup peeled and diced butternut squash

·         1 cup dried red lentils

·         6 cups chicken stock

·         3/4 teaspoons freshly ground black pepper

·         3/4 cup diced zucchini

·         3/4 cup diced yellow squash

·         1 cup tightly packed baby spinach

·         1 (14-ounce) can unsweetened coconut milk

·         1 16 oz. can diced tomatoes

·         1 tablespoon apple cider vinegar

·         3 cups steamed white basmati rice (optional)

·         1/4 cup chopped fresh cilantro leaves

Directions

Saute the onions, carrots and celery until lightly caramelized, about 4 to 5 minutes. Add the spices, then add the garlic, ginger and apples to the pan and saute until the apples are caramelized, about 7 to 8 minutes. Add the potatoes, butternut squash, and lentils to the pan, along with 4 cups of the chicken stock. Raise the heat to high and bring to a boil. Reduce to a simmer and cook the soup until the potatoes are tender, about 10 minutes. Add the chicken, salt and pepper, remaining 2 cups of chicken stock, zucchini, squash, spinach, coconut milk, and tomatoes. Continue to cook the soup at a simmer until the lentils are tender, 10 to 15 minutes longer. Remove from the heat and stir in the cider vinegar. Taste and adjust seasoning, if necessary.  Garnish with cilantro.  (Optional- serve the soup over basmati rice). 

This warm and flavorful soup is nicely complemented by Applewood Winery’s fruity and bubbly Blueberry Cider.

 

Dulce De Leche Cheesecake Bars

 

Crust:

  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers (from about 17 whole graham crackers)
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted


Filling:

  • 3 8-ounce packages Philadelphia-brand cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup purchased dulce de leche*
  • ¼ cup Applewood Winery Harvest Time
  • 2 teaspoons vanilla extract


Glaze:

  • 2/3 cup purchased dulce de leche
  • 3 tablespoons (or more) heavy whipping cream
  • Fleur de sel** (optional, to sprinkle on top for a salty /sweet bite)

Preparation:

For crust:
Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.

For filling:
Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche, wine, and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.

For glaze:
Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. (If using fleur de sel, sprinkle it on now).  Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.

Serve with warm Applewood Winery Harvest Time and enjoy the fall flavors!

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Open Friday-Sunday 11-5pm. March thru December.
July & August Open until 6pm on Saturday
CLOSED January & February.
 
We are only 1 hour from the George Washington Bridge, 45 minutes from Bergen County, 15 minutes from Woodbury Commons
Applewood Winery: Naked Flock: