Baked Apples with Mexican Chocolate & Vanilla Bean Marshmallows

A truly delicious dessert made from farmstead apples and cinnamon-kissed chocolate.

Ingredients:
2 medium apples
2 ounces Mexican chocolate, coarsely chopped
4 full-size vanilla bean marshmallows, plus 1 extra, cut into 4 quarters
4 tablespoons unsalted butter
2 tablespoons water

Method:
1. Preheat the oven to 400°. Halve each apple lengthwise. Using a melon baller or grapefruit spoon, scoop out seeds, forming a small crater in the center of each half.

2. Fill each crater with a marshmallow quarter and a quarter of the chocolate. Cut 2 tablespoons butter into small pieces, and divide among apples, placing over the chocolate.

3. Place water and remaining 2 tablespoons butter in a baking dish. Place filled apples in the dish. Bake until a paring knife inserted into apples meets no resistance, 20 to 30 minutes.

4. Set the oven to broil. Top each apple half with a full marshmallow. Broil until golden brown. Drizzle with any juices from the dish and serve warm.

Springtime Brunch Recipes

The flavors of spring continue to delight, this week in a produce-packed brunch featuring organic breakfast sausage, eggy Challah bread and farm-fresh eggs to fry, poach or scramble as you please. Accented by Honeycrisp apple chips, Chai spice nut butter and our signature apple butter, plus an Austrian Alpine-style cheese and colorful produce including golden beets, purple sprouting broccoli, Mache greens and the first of the spring rhubarb, this breakfast is fit for the season—enjoy!

Here are a few recipe ideas for the week:

Spring Leek & Sausage Egg Scramble
Also punched up with bright spring onions, these scrambled eggs are divine.

Carrot and Apple Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Roasted Beets with Raspberry Vinegar
Kissed with notes of raspberry and orange, these beets are truly fantastic!

Rhubarb-Thyme Jam
This sweet-and-savory spread would be delicious on toasted crostini with this week’s Alpine cheese; or, add it to your morning oatmeal for an unexpected touch!

Apple Bread Pudding
This delightful bread pudding is equally good at brunch as it is for dessert!

Baked Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Home for the Holidays Recipes

‘Tis the season for family and friends to gather around and celebrate the most magical time of year—allow us to lending a helping hand with any soirée you have planned with a bevy of housemade accoutrements ranging from buttery galette dough and Chanterelle duxelles to chicken liver pâté and both candied cranberries and sweet-tart cranberry syrup. Also included in this holiday lineup: Smoked blue cheese, pear vinaigrette and such produce as celery root, Tokyo turnips and fennel. Happy holidays from our family to yours!

Here are some recipe ideas for the week:

Apple-Pear Galette with Smokey Blue Cheese
Slice this beautiful tart into wedges and serve as an appetizer!

Smokey Blue Cheese-Stuffed Pears over Arugula Greens
Topped with spectacular slices of blue cheese stuffed-pear, this salad always wows guests.

Celery Root & Potato Purée
This beautiful side dish is a delightful spin on traditional mashed potatoes.

Sautéed Turnips with Garlic & Greens
Tossed with flavorful garlic, these turnips are incredibly tender thanks to a quick simmer in chicken stock.

Cauliflower Mimosa
Simmered in a combination water and milk bath, this cauliflower dish from Pierre Franey’s Cooking in America is meltingly smooth and incredibly satisfying.

Baked Lady Apples
A true classic, this beautiful dessert is lovely topped with crème fraîche.

Apple Galette with Candied Cranberries
This country-style tart is also topped with a drizzle of our housemade cranberry syrup.

Baked Lady Apples

A true classic, this beautiful dessert is lovely topped with crème fraîche.

Ingredients:
4 Lady apples
½ cup brown sugar
4 tablespoons butter
2 teaspoons brown sugar
1 cup boiling water

Method:
1. Preheat oven to 350°. Rinse and dry the apples. Using a sharp paring knife or apple corer, cut out the cores, leaving the bottom ½-inch of the apples intact. (If using a paring knife, first cut out the stem area and then use a small metal spoon to scoop out the seeds). Cut the holes so that they are an inch or so wide.

2. Place the apples in a baking dish and stuff each apple with 2 tablespoons brown sugar and 1 tablespoon butter. Sprinkle each with cinnamon.

3. Pour the boiling water into the bottom of the baking dish. Bake for 30 to 45 minutes, until the apples are cooked through and tender, but not overcooked and mushy. When done, remove the apples from the oven and baste them with the juices from the pan. Serve with a dollop of lightly sweetened whipped cream or crème fraîche.

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