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Thursday, September 14, 2017

It's All About Them Apples

Celebrate Honeycrisps 
Honeycrisp is an apple cultivar developed at the Minnesota Agricultural Experiment Station's Horticultural Research Center at the University of Minnesota, Twin Cities.

Hard to belie
ve it has been 20 years since Honeycrisp made their debut on the grocery shelves when Pepin Heights Orchards made its first delivery of Honeycrisps  to Lunds, grocery store in Minnesota. Honeycrisps are among the 5 top-selling apples in the country.  

  • It took 31 years to develop the Honeycrisp. The first crosses were made in 1960. The tree was released to apple growers in 1991. 
  • It's first name was MN 1711.
  • Honeycrsip was named by two apple breeders in their office in Victoria, MN
  • It's success led to more Minnesota-made apples including Zestar, Frostbite, and SnowSweet.
  • SweeTango, another U of M release , is the love child of Honeycrsip and Zestar. 
Information from Star Tribune September 14. 2017 
Apple Grape and Pecan Salad with Maple Mustard Dressing 
recipe adapted from twopeasandtheirpod.com/

Ingredients: Maple Mustard Dressing 

  • 1/4 cup extra virgin olive oil
  • 2 TB. finely minced shallot
  • 1 clove garlic, minced
  • 1 tsp. Dijon mustard
  • 2 TB. apple cider vinegar
  • 2 TB. pure maple syrup
  • Salt and black pepper, to taste
Salad
  • 6-8 cups mixed greens, loosely packed
  • 1 large Honeycrisp Apple, cored and thinly sliced
  • 1- 1/2 cups halved red seedless grapes
  • 1 cup candied pecans
  • 1/2 cup crumbled blue cheese, feta, white cheddar or goat
Directions: 
  • To make the Maple-Dressing, combine olive oil, shallot, garlic, mustard, vinegar, and maple syrup in a blender. Season with salt and black pepper, to taste and mix well.
  • In a large bowl combine salad greens, apple slices, grapes, candied pecans, and cheese. Drizzle salad with dressing and toss to combine. Serve immediately.
Dressing option 
Apple Cider Vinaigrette
Ingredients: 
  • 1 TB.each Extra Virgin Olive oil and cider vinegar
  • 1 tsp. scallion whites
  • 1 tsp. each sugar and Dijon mustard
  • Pinch of salt
Directions:
  • Whisk to blend or use a blender

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