Tahini Toast with Autumn Glory Apples

Tahini Apple Toast with Autumn Glory Apples | The Spicy Bee

This post is sponsored by Autumn Glory Apples. All thoughts, photos, and opinions are my own.

When developing the habit of eating well, it’s good to be able to switch up how you enjoy your fruits and vegetables, and adding protein will help you feel full for longer! I recently took to enjoying tahini toast with Autumn Glory Apples topped with tahini, honey, pine nuts, and thyme. This snack can be prepped, folded, and bagged for later (to be eaten like a sandwich) or snacked on right away. 

A little bit about the ingredients I use–especially with how simple this recipe is, quality is king! I use a great, locally made bread (Dave’s Killer Bread Honey, Oats and Flax), which can be frozen and thawed in a toaster the minute you need it. You could easily sub in your favorite gluten free toast to make the same snack. My current favorite tahini is Kevala’s Organic Tahini, which I usually get off Amazon (although I realized today I have three different kinds of tahini in my fridge). Every tahini tastes different, so be sure to taste test before using your tahini. I personally prefer a darker tasting tahini for toast, and a sweeter tasting tahini for hummus. There’s no wrong way, however, so have fun with it! Conversely, Autumn Glory Apples add a beautiful sweetness to balance the earthy flavor of the tahini. I like topping the apples with a small drizzle of Bee Local Honey (or something else local), which helps the fresh thyme and pine nuts stick to the toast. Finally, I finish it with Jacobsen’s Flake Sea Salt.

As a sidenote, Ktams pointed out that I picked a piece of toast shaped like Oregon. This, though I would love to take credit, was a happy accident. 🙂

Apple Tahini Toast Featuring Autumn Glory Apples

Ingredients

  • 1 Slice of your favorite bread, toasted
  • 2 T Tahini
  • 3-5 slices of Autumn Glory Apples
  • 1 T Honey
  • 1 Sprig fresh thyme, stem removed
  • 1 T Pine nuts, lightly toasted
  • Flake salt, to taste (optional)

Method

This recipe is meant to be nice and simple–top toast with the above ingredients in order (tahini, apples, honey, thyme, pine nuts, and salt). For the pine nuts, the easiest way to toast them is in a toaster oven for 3 minutes, but even this is a suggestion and not mandatory. If you don’t have one, stove top toasting works too, but be careful to use low heat and keep them moving in the pan to avoid burning. This recipe is (optionally gluten free), dairy free, and vegetarian. Enjoy!

Tahini Apple Toast with Autumn Glory Apples | The Spicy Bee

Hummus Hacks | Making the Perfect Hummus

Easy Homemade Hummus | The Spicy Bee

In my opinion, hummus is the perfect food. It’s dairy free, gluten free, vegetarian, vegan, and delicious. It can be eaten with pita, vegetables, or perhaps just your hands. Hummus can be infinitely customized. I’ll start a batch planning to make one kind and by the end I’ve decided on another. The key with hummus is to prepare a great base recipe, and from there to customize based on your preferences, your applications, and your guests. Today I’m sharing my base recipe with you! Why you ask? I’m tired of hearing of all the hummus recalls! Sabra and Trader Joe’s (two MAJOR hummus brands) have recently recalled their hummus due to possible listeria contamination.

Making your own hummus is one of the easiest things so long as you have the right tools. The most important tool in my arsenal is my Cuisinart. The more I make hummus though, the more I’m convinced that one could make things work with a hand blender or a Nutri-Bullet Bullet-type blending instrument as well. When you finish the recipe, the hummus is going to seem a little bit loose, but it will firm up nicely in the fridge. ALL great hummus needs at least 30 minutes in the fridge before you serve it. This brings me to the foundational rules of hummus:

  1. Always boil the chickpeas. It makes for smoother product! Whether you are making hummus with dried or canned chickpeas, they naturally have a soft shell on them that causes a bit of a chalky taste to the final product. This is fairly easily remedied by boiling the chickpeas in water with a few teaspoons of baking soda, which helps breakdown the shells–then I usually just throw the chickpeas in my strainer and hit them with a cold jet of water and that tends to blast the remainders off. See all the things on the edges of the chickpeas in the picture below? Those are skins! Pick out the chickpeas and transfer to your food processor. Don’t worry if you transfer a few of the shells in the process. Even eliminating half of them makes a huge difference in the texture.Easy Homemade Hummus | The Spicy Bee
  2. Taste as you go. While I can never stress this enough when cooking, it’s important as you learn what flavors you like in hummus to understand how you get to the final product. I usually will taste mine at a minimum of 3 points during the process. 
    1. After blending in the tahini–this is because different brands of tahini have different flavors. Some taste a bit like peanut butter, and others will almost taste scorched or burned. Play with a few different brands–my current favorite by Kevala I find via Amazon, but in a pinch, I personally think that Whole Foods’ 365 Brand does just fine (be sure to refrigerate your tahini after opening it!).
    2. After the salt–you’re hopefully seasoning to your tastes, which means you add in things little by little until you’re happy with the balance of flavors. Salt will either accentuate that or make you pucker and overpower your product. Sometimes, this can be salvaged with adding more tahini and lemon.
    3. After the water–I personally add water as the final step, so I must do a final taste to make sure that the flavors, while having mellowed slightly, have not been thrown out of balance.
  3. Always refrigerate before serving! The hummus needs a chance to marry with the flavors and firm up a bit, I vote for at least 30 minutes to an hour of fridge time before serving.
  4. Experiment wildly. Hummus is a blank canvas ready for your paint. While I have a special place in my heart for a traditional roasted garlic hummus, I have yet to try a combination I didn’t like. An important factor is to think of flavors and how they interact with some of the key ingredients (think lemon and tahini), then go from there. Still worried about where to get started? I’ll throw some ideas at the bottom of this post.

Easy Homemade Hummus | The Spicy Bee

Basic Hummus

Ingredients

  • 1 16 oz can Chickpeas
  • 1 T Baking soda
  • 1/4 c Extra virgin olive oil
  • 1/4 c  Tahini
  • 1/2 t Cumin
  • 1 t Salt
  • Pepper to taste
  • Seasonal option (see below)
  • Juice of 1 lemon
  • 2 T Water

Tools

Method

As mentioned above, first boil the chickpeas in water (about 4 cups) on the stove with the baking soda over medium heat. Once brought to a boil, bring to a rolling simmer for 20 minutes. Keep an eye on things as it will have a tendency to want to boil over. Once time is up, remove from heat and run through the mesh strainer, following up quickly with a cold spray of water until you notice the shells starting to break free of the chickpeas. You may have to do the rest of the separating by hand, which shouldn’t take more than about 4-5 minutes. Dispose of the skins, and transfer the chickpeas to the food processor to rest. Meanwhile, work on flavors–I’m going to stick with my favorite classic, roasted garlic, for now, but you can substitute in anything from shallots, to fresh herbs (I’m partial to rosemary or thyme), or simply skip the additional flavoring if you’re cooking for a picky crowd. 

If you’ve chosen to go the flavor route, combine olive oil and garlic (whole but void of skin) over medium-low heat and cook until garlic is browned slightly on both sides and the kitchen has the aroma of roasted garlic (about 8 minutes). Turn off the heat, allowing to cool slightly, and then combine with the chickpeas in the processor. Pulse 3-4 times.

Add in the remaining ingredients except the water, and blend thoroughly. Add water, and blend for a few seconds, then taste and amend the flavors if necessary. Refrigerate for at least 30 minutes. Serve cool adorned with your favorite spices and some additional olive oil (pictured: cayenne, za’atar, olive oil).

This recipe will serve a group of 6 as a dip and will store in the fridge for up to a week.

 

Winning Flavor Combinations

  • Roasted garlic and thyme
  • Roasted shallot
  • Fire-roasted peppers and garlic
  • Jalapeño (diced, lightly cooked) and cilantro
  • Sun-dried tomatoes
  • Spinach (lightly cooked) and feta
  • Roasted carrots and cumin
  • Roasted garlic and rosemary

A Fall Brunch with Autumn Glory Apples

A Fall Brunch with Autumn Glory Apples

This post is sponsored by Autumn Glory Apples. All thoughts and opinions are my own.

I think the only thing better than an autumn brunch with friends is getting the recipes for all the delicious things made and shared at an autumn brunch with friends! I recently had the opportunity to host some lovely ladies over for a Sunday brunch at my residence and the invitation came with a central ingredient challenge–all recipes made would include apples; and not just any apples either. They would include an apple that has been cultivated over the last decade in Washington and is finally producing over 1000 acres and ready for purchase throughout the country! I was so excited to be some of the first to get my hands on the first commercial harvest! If you’re a fan of honeycrisp or gala, this apple is worth searching for. A naturally sweet apple, it’s perfect for baking, and after working with it in a breakfast setting, I’m convinced this versatile apple could be an asset in most any setting. 

Recipes for a Fall Brunch with Autumn Glory Apples

The key with this brunch was to think outside the box of typical apple use. I didn’t want everyone to show up with their version of apple pie, crisps,  or pancakes. I wanted at most a single sweet bread item so that it felt more healthy–because brunch can be healthy, right? Autumn Glory Apples are sweet with hints of cinnamon and caramel, which made them a lovely fit for a breakfast-centric potluck. My friends rose to the challenge and knocked it out of the park! From the fun cheese and apple pairings to my new favorite cocktail, I applaud all who dared take a refreshingly sweet apple and gave it an opportunity to be experienced differently in the below dishes.

***

If you’re just checking back for a recipe, click the title of the one you’re looking for below to be taken to the recipe within this post:

A Fall Brunch with Autumn Glory Apples

Apple Pie Mimosa was brought by Rebekah
Savory Porridge with Pickled Radicchio & Roasted Apples was brought by Aubrie
Cheddar Apple Biscuits was brought by Meredith
Slow Cooker Apple Pumpkin Butter was brought by Erin
Apple & Butternut Squash Hash with Sausage was brought by me!

Autumn Potato Salad was brought by Shannon

 

Pairing Apples and Cheese

by Erin

With a sweet apple like Autumn Glory is easy! This apple variety does wonderfully with both cow’s and goat’s milk–start with an aged cheddar, the most common pairing for apples, then experiment with a goat cheese. Once you’ve found some good options there, become more adventurous! Think complex french cheeses and why not a blue?! Remember to have fun–I loved my friend Meredith’s idea to add some Boom Chicka POP! caramel corn to Erin’s board.

Recipes for a Fall Brunch with Autumn Glory Apples

Recipes for a Fall Brunch with Autumn Glory Apples

 

I am so excited to share with you the entire brunch menu from our fall brunch with Autumn Glory Apples.

 

 

Slow Cooker Apple Pumpkin Butter
For a Cheese & Apple Platter

by Erin

Slow Cooker Apple Pumpkin Butter | Recipes for a Fall Brunch with Autumn Glory Apples

Ingredients

3 Autumn Glory Apples, peeled and chopped 
7 oz (1/2 can) canned pumpkin
1/4 c brown sugar
1/4 c water
2 T maple syrup
1/2 T cinnamon 
1 t pumpkin pie spice
1 t vanilla extract
1/2 t allspice

Method

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slow cooker and stir until mixed well. Cook on low for 6 hours. Taste and adjust seasonings or sugar as desired. Place in blender or food processor and blend until until smooth, about 45-60 seconds.

Yield: about 16 oz
Hands-on time: 20 minutes; Total time: 6 hours, 20 minutes

Apple Pie Mimosa

by Rebekah

Apple Pie Mimosa | Recipes for a Fall Brunch with Autumn Glory Apples

Ingredients

Syrup:
1 cup fresh pressed Apple juice or cider
3 tbsp. Demerara sugar
2 star anise (optional)

Cocktail:
3/4 oz. Apple syrup
1/2 oz. aged rum
1/4 oz. lemon juice
5 dashes cardamom bitters (optional)
Sparkling wine
Autumn Glory Apple slices for garnish

Method

Over medium heat, bring juice to a simmer and reduce by half. Stir in the sugar until dissolved. Turn off the heat and add star anise; allow to cool. Remove anise before serving.

Add all ingredients to a coupe glass and swirl to mix. Top (slowly!) with chilled sparkling wine and garnish with an apple slice.

Makes 1 drink

 

Savory Porridge with Pickled Radicchio & Roasted Apples

by Aubrie

Savory Porridge with Pickled Radicchio & Roasted Apples | Recipes for a Fall Brunch with Autumn Glory Apples

Ingredients 

1½ c white wine vinegar
1¾ t kosher salt, divided, plus more
freshly ground pepper
2 medium radicchio, coarsely chopped
10 sprigs parsley, plus ½ cup chopped parsley
6 sprigs thyme
2 bay leaves
4 small shallots, peeled
4 garlic cloves, peeled
2 c pearled barley
2 c hulled oats
chicken broth (as much liquid as you need to cook down your grains to your liking) 
6 oz prosciutto
4 crisp Autumn Glory Apples
4 T olive oil
3 c whole milk
1 c heavy cream
4 oz Parmesan

Method

Whisk vinegar, 1 tsp. salt, 1 tsp. pepper, and 1 cup water in a medium bowl. Add radicchio, cover, and let sit at room temperature until ready to serve.

Tie parsley sprigs, thyme sprigs, and bay leaf together with kitchen twine. Combine herb bundle, shallots, garlic, barley, oats, broth, and 2 cups water in a large pot, and bring to a boil over high heat. Reduce heat and simmer until grains are tender and most of the liquid has evaporated (add more water as needed if liquid evaporates before grains are tender).

When grains are just about done, preheat oven to 450°. Arrange prosciutto on a parchment-lined rimmed baking sheet and bake until browned and crisp about 3-5 minutes. Let cool, then break into medium pieces.

Toss apples with oil, ¾ tsp. salt, and ½ tsp. pepper on another parchment-lined rimmed baking sheet and bake until browned and tender, 13–15 minutes. (Turn apples over about half-way through baking.) 

Meanwhile, fish out herbs, shallots, and garlic from grains; discard. Stir in milk and cream.

Drain radicchio and toss in a medium bowl with chopped parsley; season with salt and pepper. Serve porridge in bowls topped with pickled radicchio, roasted apples, prosciutto, Parmesan cheese, and parsley. 

Makes 8 servings

Recipes for a Fall Brunch with Autumn Glory Apples

Cheddar Apple Biscuits

by Meredith

Cheddar Apple Biscuits | Recipes for a Fall Brunch with Autumn Glory Apples

This recipe is adapted from my friend  Mary over at The Kitchen Paper, and she adopted it from Joy the Baker. I hope you will move forward with this edition and adopt away.

Ingredients

3 c flour
2 T granulated sugar
2½ t baking powder
½ t baking soda
¾ t salt
1 T black pepper
¾ c cold butter, cut into small cubes
8 oz sharp cheddar, shredded
1 large egg, lightly beaten
¾ c cold buttermilk
2 Autumn Glory Apples, sliced into thin wedges
1 egg for wash

Method

Pre-heat the oven to 400F. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt and pepper. In a food processor, pulse together 1/2 cheddar, flour and all of the butter. Once crumbly add remaining flour and pulse until fully incorporated (you’ll know when the orange of the cheese is evenly dispersed.) Add in the egg and buttermilk. Pulse until fully incorporated.

Turn the dough out onto the counter and use your hands to knead the dough together. The food processor should have done most of the work. Shape into a 1″ tall rectangle, and cut into 12 equal pieces.

Top each biscuit with 3-4 apple slices and lightly brush with egg wash. Bake for 15-17 minutes, or until the tops are golden and the centers are fully cooked.

Makes 1 dozen biscuits

 

Apple & Butternut Squash Hash

Apple & Butternut Squash Hash | Recipes for a Fall Brunch with Autumn Glory Apples

Ingredients

  • 2 T Extra virgin olive oil
  • 1 Yellow onion, chopped
  • 3 Cloves garlic, minced
  • 2 Large red peppers, chopped
  • 10 Leaves fresh sage, chopped
  • 3 c Butternut squash, cubed and roasted in olive oil
  • 2 Autumn Glory Appleschopped
  • Salt & pepper to taste
  • 6 eggs, to be dropped in 1 at a time

Method

The perfect one skillet meal–this recipe is best made if you’re working with butternut squash you’ve already cubed and roasted. 

Start with a skillet over medium heat. Warm olive oil and add in onion. after 3-4 minutes, then add garlic. Brown, lightly. Add pepper (and a touch more olive oil if needed), and cook 5 minutes until pepper is tender. Contribute the squash and apple; warm on low heat (about 5 minutes). Make 6 wells for each of the eggs, and drop 1 in each well. Bring to medium heat and cover partially to completely until eggs have reached your preferred level of done-ness, anywhere from 8-10 minutes. Serve immediately with your favorite hot sauce and perhaps the below accompaniment. Without the sausage, this recipe is fully vegetarian.

Serves 6

A Fall Brunch with Autumn Glory Apples

Sweet Chicken Sausage 

(To Accompany the Hash)

Ingredients

  • 1 T Olive oil
  • 2 Shallots, minced
  • 1 Clove garlic, minced
  • 1.5 lb Ground chicken
  • 2 T Basil, chopped
  • 2 T Ground pepper
  • 1/2 t Salt

Method

Brown the shallots and garlic in olive oil over medium heat. Remove from heat and in a large bowl, combine shallots and garlic with ground chicken and combine using your hands. Create patties that fit in the palm of your hand and set to side. Heat a skillet with more olive oil–add the patties to fill first layer of skillet, and cook 4 minutes per side, browning as you go. Remove from heat to paper towels and serve immediately.

Serves 6

Autumn Potato Salad

by Shannon

Autumn Potato Salad | Recipes for a Fall Brunch with Autumn Glory Apples

Ingredients

  • 4-5 Large white potatoes (skin on), cut into bite sized cubes
  • 1/2 c Walnuts, chopped
  • 3 Autumn Glory Apples, diced
  • 5 strips bacon, cooked crispy and chopped
  • 1/2 c mayonnaise
  • 1 T Dijon mustard
  • 1 T parsley, diced
  • 1 t Montreal steak seasoning

Method

Boil cubed potatoes until fork tender. Rinse with cold water and set aside to chill. Combine remaining ingredients in a large bowl. Add potatoes and stir to completely coat. Refrigerate a minimum of 1 hour to allow flavors to perfectly marry. Serve with a fun edible garnish such as micro greens or scallions–or maybe some hot sauce!

Serves 6