Apple Cider Vinaigrette
Utilizing both apple cider and apple cider vinegar, as well as shallots and Dijon, this punchy vinaigrette is packed with flavor.
Ingredients:
1 small shallot, peeled, cored and quartered
½ cup extra-virgin olive oil
¼ cup apple cider vinegar
2 tablespoons apple cider
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground pepper
Method:
1. Purée all the ingredients in a blender, food processor or with an immersion blender in a bowl until smooth, about 30 seconds. Use immediately or store in a sealed jar in the refrigerator for up to 1 week. Bring to room temperature before serving if it becomes solid.
Apple of Our Eye Recipes
From dried fruit and pie-spiced pecan-almond butter to crisp-pressed cider and Jonagolds from the orchard, this week’s lineup is filled with apple-themed delights, as well as other fresh provisions to keep you cozy during these chilly days, like Skagit River Ranch bacon, egg grattini pasta, and stollen fruit loaf. Also in your box: Farm-fresh eggs, a Columbia Valley Chardonnay and winter all-stars such as Chantenay carrots, Badger Flame beets and Delicata squash. Enjoy!
Here are a few recipe ideas for the week:
Raisin Bread Crostini
With plump, juicy raisins throughout, this week’s loaf makes excellent crostini to pair with our apple butter, plus maybe even a few bacon bits on top!
Celery & Fennel Salad with Herbs
This side salad from Martha Stewart is incredibly crisp and refreshing.
Cara Cara Orange & Pea Shoot Salad
This crisp, citrus-kissed salad is both bold in flavor and beautiful in presentation.
Carrot & Apple Sauté with Rosemary
This fun combination sings with fresh flavor!
Cider-Braised Beets
These delightful beets from Rick Rodgers’ The Big Book of Sides are sure to be a new favorite.
Holiday Accoutrements Recipes
It’s almost turkey time—allow us to lend a helping hand with the big meal thanks to a beautiful assortment of housemade accoutrements like our earthy mushroom duxelles, apricot mostarda, cornbread mix and buttery galette dough, plus seasonal produce including pearl onions, fingerling potatoes, yams and Crimson Topaz apples. Also included: Provisions to incorporate into the day’s most classic dishes, from a brining kit and turkey stock to fresh chestnuts and locally-milled flour for your pies. Here’s to a happy holiday!
Here are a few recipe ideas for the week:
How-To: Brine Your Thanksgiving Turkey
Soaking a turkey overnight in a solution of salt and water ensures a moist, juicy interior; beautiful aromatics infuse it with flavor.
Potato-Leek Galette
A fantastic Thanksgiving appetizer or side!
How-To: Peel Pearl Onions
Master the art of peeling these petite beauties in just a few simple steps.
Glazed Pearl Onions
The longer these cook, the sweeter and more caramelized they become.
Mashed Potatoes with Duxelles
These decadent potatoes are mixed with mushroom duxelles for a satisfying finishing touch.
Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Cornbread-Sage Dressing with Caramelized Onions
Seasoned with fresh sage and caramelized red onions, this dressing will convert any stuffing lover.
Cranberry-Apple Galette
This country-style tart allows fall apples to shine, kissed with tart cranberries, brown sugar and a gorgeous honey glaze.
Apple Cider Syrup
Try it drizzled on apple pie!
Apple Cider Syrup
Try it drizzled on apple pie!
Ingredients:
¾ cup apple cider
½ cup packed brown sugar
2 tablespoons butter
½ teaspoon lemon juice
Small pinch each of cinnamon and nutmeg
Method:
1. Combine apple cider, brown sugar, butter, lemon juice, cinnamon and nutmeg in a saucepan over medium heat, bring to a boil.
2. Reduce heat and simmer uncovered for about 25 minutes, stirring occasionally, until slightly thickened.
3. Remove from heat. Let cool for at least half an hour before using. Serve warm. (Syrup will thicken as it cools. If you’d like a thicker syrup, simmer it longer.) Refrigerate any unused portion in a sealed jar/container.
