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.

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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

Andouille, Lentil & Kale Soup

andouille-lentil-kale-soup-recipe-title

Fall is here! Did you know it’s my favorite season!? Here’s 10 reasons fall is the best:

Why Autumn is Best

10. Two words: Boot Season
9. My french oven is justified living on my stove because it’s in use every other evening.
8. The cool, wet weather makes me appreciate the sunny days even more–and
sub a. I don’t have to water the garden anymore but it’s still producing like crazy.
7. COLOR–the leaves, the sky, there is so much color in the fall.
6. The feeling the first time the heat kicks on in the morning. We’ve still managed to not turn it on yet this fall, but the first day, Ktams knows I MUST be home for it because that smell (yes, I know it’s dust burning or something, I don’t care!!) The warmth is just lovely.
5. Bring out the blankets!! I have no less than 2 blankets in every room. When Ktams isn’t paying attention, I put my queen-sized quilt on the bed.
4. Knitting is suddenly cool again–football is on, holidays are closing in, it’s time to get knitting. Maybe I’ll finally master crocheting this year (not.).
sub a. Tea with knitting. Yes, I’m my grandmother’s favorite, why do you ask?
3. Less time away from home, more time with friends. Things are just as busy, but less travel, more wine/beer with friends.
2. Hearty kitchen projects–when was the last time you took a meal from your childhood and tried to re-create it from scratch? Tonight we did chicken and dumplings, one of Ktams’ favorites as a kid, and boy did it deliver (you can make it for yourself with The Pioneer Woman’s recipe).
1. SOUP. Thus, my recipe, and subsequently, this post.

Andouille, Lentil & Kale Soup

This Andouille sausage, lentil and kale soup is a gluten-free dairy-free fall soup perfect for any rainy day. It’s original recipe is from Real Simple’s October 2016 issue. I made my own for a friend’s soup swap this weekend. This is going to sound familiar if you’ve read my blog in the past as I shared my last recipe (for Spicy Chicken Enchilada Soup) I brought along to the swap back in February. This time around I decided to wing it with some ingredient substitutions I’ve done successfully in the past and I have been thrilled with the result! I hope you will be too 🙂

andouille-lentil-kale-soup-recipe-2

Ingredients

Olive oil, for pan
4 cloves garlic, chopped
1 medium white onion, diced
3 mild peppers (anaheim or pablano), seeded and chopped
1lb Spicy Chicken Andouille Sausages, casings removed and chopped
4 c chicken stock
2 c dried red lentils, rinsed
1 28 oz canned whole peeled tomatoes, drained (or 8 fresh tomatoes blanched, peeled, and torn apart if you have them!)
1 t kosher salt
1 t black pepper
5 c kale leaves, de-stemmed and chopped
Handful of fresh parsley, chopped

Method

In a pan over medium heat, start with oil, then add garlic and onion. Stir until the caramelization process just begins (be careful not to burn!), then add the peppers cooking and stirring continuously for 3 minutes. Add in the sausage (and more oil if things start to get sticky), and cook for 5 min, until the sausages oils are released.

At this point, add the broth and bring to a boil, contribute the lentils to the pot, and simmer for about 25 minutes, until the lentils have softened considerably. Salt and pepper to taste, then add the kale and parsley, incorporating completely. Serve immediately and if you’re into cheese, this soup is especially lovely topped with shaved parmesan or manchego! This soup is gluten-free and dairy-free if you leave the cheese off the top.
Serves 4

andouille-lentil-kale-soup-recipe-1

Feast Portland: Post Feast Thoughts

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Oh Feast, how you manage to tantalize and haunt me after you end. I’ll be here waiting, counting down the days…

 

TIME MUST PASS BEFORE YOU CAN EXPERIENCE BEAUTY LIKE THIS:

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The stage set for Friday’s Grand Tasting at Pioneer Courthouse Square.

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Saturday’s USA Pears Pop Up with Chef Brian Clevenger of Vendemmia, Seattle

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Oregon Cheese on parade at the Grand Tasting

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Heirlooms from Jacobsen Salt & Williams Sonoma at Friday’s Grand Tasting.

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Cute little biodegradable logo’d to go containers with homemade pastry strudels YES.

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#OMGSmoked by day and…

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#OMGSmoked by night

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Bonnie Morales of Kachka | Snake River Farms Beef tongue “Big Mac”–pickled green almond, little gem lettuce, roasted tomato mayo, caraway celery salt. Seen at #OMGSmoked

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Gregory Gourdet of Departure | Snake River Farms Pork Belly Chop, fermented chili, peach. Seen at #OMGSmoked

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Chris Cosentino of Cockscomb | Snake River Farms Sweet Breads Al Pastor. Seen at #OMGSmoked

In here at #omgsmoked @feastportland to give you your first 3 stops when you get here. First stop is @saxonandparole grilled wagyu tongue with muhamara, feta, and mint in a mini pita #feastpdx

In here at #omgsmoked @feastportland to give you your first 3 stops when you get here. First stop is @saxonandparole grilled wagyu tongue with muhamara, feta, and mint in a mini pita #feastpdx

Your next stop at @feastportland #omgsmoked should definitely be @vit0bike at @imperialportland to try their pork cheek BLT style wrap finished with a homemade green goddess dressing #feastpdx

Your next stop at @feastportland #omgsmoked should definitely be @vit0bike at @imperialportland to try their pork cheek BLT style wrap finished with a homemade green goddess dressing #feastpdx

Now that the fifth year of Feast Portland is officially at its close, and life is back to normal (i.e. I’m not endlessly eating, tweeting, drinking, gramming, snapchatting or otherwise), I have decided that the biggest joy I had this year wasn’t the food or drink–don’t get me wrong! Feast was as amazing as ever this year–but the most magical part of the entire weekend? It was introducing friends who had never been to feast to their first event, which, in this case, was the Grand Tasting on Saturday, to the event. There’s something about sharing the warm fuzzies that Feast gives me with people who have no experiences with it that really made attending on Saturday extra EXTRA fun for me, someone that’s attended and worked with Feast for the last four years.

My Feast Thoughts

My Favorite Bite of the Weekend: Might as well start with the hardest question first! My favorite bite was Kachka’s Big Mac–with a honorable mention to pretty much everything I ate the Shabbat Shalom Dinner I attended on Friday night.

My WOW Moment: Becoming The Anchor of my all women Food Blogger Flip Cup Team (we didn’t actually win but we placed 8th of 16 teams–no complaints!)

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First Thing Next Feast I Will: Attend some small events instead of going home for a “quick nap.” Seriously though, if Feast rented out hotel rooms or even cots in quiet spots of the city for naps I would pay good money to utilize them during FEAST. Come on, they’re big in Japan aren’t they?!

I Will Never Again: Think that I can eat my weight one night, and then be on a spin bike at 8am the next morning and not expect the feeling that I’m going to die. I am just not cut out for the stationary cycling world post gorge.

Alright well my flip form is not going to improve itself, and I have less than a year to practice for next year’s ChefsTable Flip Cup Championship. Keep up with me on the Twitters and I will surely share when Feast 2017 tickets go on sale, which cannot be soon enough! If you haven’t gotten enough Feast pictures I highly suggest checking out these shots from my friend Aubrie! Be warned though, you’re going to be hungry afterwards.