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

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2 Comments

  • Reply Mary @ The Kitchen Paper November 21, 2016 at 12:18 pm

    Yuuum! What a tasty lookin’ brunch! I’d never think to put apples in a hash — love the creativity!

  • Reply Noël December 2, 2016 at 3:22 pm

    Wow it all looks so great! I’ll be definitely be trying the porridge and the biscuits recipes.

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