Eight Ways You Didn’t Know You Could Use Michigan Apples

We’re all familiar with apple pies, apple crisp and caramel apples, but an apple a day can be used so many ways! Michigan apples make delightful desserts and simple healthy snacks, but the options are endless when it comes to cooking with Michigan apples for breakfast, lunch and dinner. Each apple variety has its own unique taste and texture that makes it perfectly suited for certain styles of preparation.

Whether you prefer Honeycrisp, Jonagold or Golden Delicious, check out this usage chart to find how to best prepare your favorite variety and try your hand at whipping up these out-of-the-ordinary apple recipes courtesy of the Michigan Apple Committee. 

Photo courtesy of the Michigan Apple Committee

Photo courtesy of the Michigan Apple Committee

Apple Turkey Wraps
Ingredients:
1 1/3 cups diced red Michigan Apples
1/2 cup low-fat lemon yogurt
4 flour tortillas, 8-inches in diameter
2 cups fresh spinach leaves
6 ounces thinly sliced smoked turkey breast
2 ounces thinly sliced havarti cheese
2 cups clover sprouts

Combine Michigan Apples and yogurt. Set aside.

Warm tortillas according to package directions. Divide and arrange remaining ingredients evenly over tortillas. Place ¼ of Apple mixture down center of each tortilla. Fold 2 opposite sides in about 1 ½ – inches and roll. Cut each wrap in half and serve immediately. Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome.

Apple Pecan Burger
Ingredients:
1 cup shredded Michigan Apples
1/2 cup shredded carrots
1/4 cup finely chopped onion
1/2 teaspoon finely chopped garlic
1 cup cold, cooked brown rice
3/4 cup toasted pecan pieces
1 cup dry bread crumbs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
5 hamburger buns, optional
5 tomato slices, optional
Lettuce, optional
Vegetable cooking spray

Place apples and remaining ingredients in food processor bowl. Using metal blade, process about 30 seconds or until evenly chopped and thoroughly combined. Using 1/2 cup measure, portion and shape mixture into 5 patties. (Mixture will be soft.) Place on baking sheet coated with cooking spray.

Bake in 400 degree oven about 25 minutes or until deep golden brown. Serve hot on bun with tomato and lettuce or with sweet and sour sauce, if desired. Note: Patties may be broiled 4-5 inches from heat, about 3 minutes per side or until deep golden brown. Suggested Michigan Apple varieties to use: Empire, Gala, Golden Delicious, Ida Red, Jonagold, Jonathan, McIntosh, or Rome.

 

Photo courtesy of the Michigan Apple Committee

Photo courtesy of the Michigan Apple Committee

Apple Nachos
Ingredients:
1 large Michigan Apple*, cut into 12 wedges
1/2 cup (2 ounces) shredded Colby cheese
1/2 teaspoon cinnamon-sugar
Assorted crackers

Place apple wedges on microwave safe plate. Sprinkle cheese and cinnamon-sugar evenly over apples.Microwave on HIGH 1 to 1-1/2 minutes or until cheese is melted and apples are hot. Scoop up the hot apple mixture with crackers. Suggested Michigan Apple varieties to use: Ida Red, Rome, Empire, Gala, Jonagold, Jonathan, McIntosh.

Apple Salsa
Ingredients:
2 medium red Michigan Apples
2 tablespoons lime juice
1/2 cup chopped orange segments
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
1 finely chopped jalapeno
1 clove garlic, minced
2 tablespoons chopped fresh cilantro
1 tablespoon cider vinegar
1/2 teaspoon ground cumin
1 teaspoon vegetable oil
Yield: 3 cups.

Core and dice apples into 1/4 inch pieces. Toss immediately with lime juice. Stir in remaining ingredients. Chill 2 hours before serving over fish, chicken or turkey. Suggested Michigan Apple varieties to use: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome.

 

Photo courtesy of the Michigan Apple Committee

Photo courtesy of the Michigan Apple Committee

Caramelized Apples and Cheese Quesadillas
Ingredients:
4 tsp. butter
1 medium unpeeled cored Golden Delicious or Gala apple, sliced
1 tbsp. brown sugar
1/8 tsp. ground cinnamon
2 (6-inch) whole grain tortillas
2 slices reduced fat sharp cheddar cheese
Sour cream (optional)

Sauté apples in butter in skillet on medium heat 3-4 minutes or until apples are soft and lightly browned. Add brown sugar and cinnamon. Cook 1-2 minutes on medium-low until sugar is dissolved. Overlap cheese slices on 1 of the tortillas. Top with apple mixture; cover with second tortilla.

Heat skillet on medium-high heat. Cook tortilla 2-3 minutes per side or until lightly browned and cheese is melted. Cut into quarters and serve with sour cream.

Roasted Rome Feta Salad
Ingredients:
4 firm Michigan Rome Apples*, peeled and cut into sixths
2 tbsp. brown sugar
8 cups mixed greens
4 tbsp. thinly sliced green onions
2 slices cooked and crumbled bacon
½ cup crumbled feta cheese

Dressing:
2 tsp. whole grain mustard
1 tbsp. honey
1 tbsp. fresh lemon juice
2 tbsp.apple cider vinegar
¼ cup extra virgin olive oil

Preheat oven to 425 degrees. Spray a large baking sheet with non-stick cooking spray. In a large bowl, toss apples with brown sugar. Spread in a single layer on prepared sheet. Bake for 15-20 minutes until apples begin to brown but are still firm enough to pick up with a fork. Remove and cool.

Meanwhile, in a large bowl, toss greens and green onions together. Chill for 30 minutes. Shake dressing ingredients together in a small jar. Set aside. Just before serving, drizzle salad with dressing. Toss. Divide into four salad bowls. Divide bacon and cheese onto each. Arrange 6 apple slices on each. Serve immediately. Yield: 4 servings. Other suggested varieties: Empire, Jonagold, Fuji, Braeburn, Jonamac, McIntosh

Apple Cider Vinaigrette Dressing
Ingredients:
2 cups fresh apple cider
½ teaspoons cracked black pepper
¼ cup apple cider vinegar
¼ teaspoon salt sprinkle of ground clove to taste
¼ teaspoon cinnamon
¼ cup sugar
1 and ¼ cup vegetable oil

Mix together all ingredients (except oil) until sugar is dissolved.

 

Photo courtesy of the Michigan Apple Committee

Photo courtesy of the Michigan Apple Committee

Michigan Apple and Butternut Squash Soup
Ingredients:
3 cups Michigan Jonagolds or your favorite Michigan Apple, cored and chopped
3 cups butternut squash, peeled and cubed*
1 cup sweet onion, peeled and roughly diced
2 T. Michigan butter
1 T. grated ginger
1/8 t. freshly grated nutmeg
1 ½ cups Michigan Apple cider
3 to 4 cups of liquid (equal parts chicken stock and water), depending upon thickness of soup desired*
salt and pepper to season and taste

In large soup pot, add butter, squash, apples and onion and sauté for 5 to 7 minutes to soften onion.  Add 1 cup of water to help steam squash. Cover pot and simmer for 30 minutes, or until squash is soft. Blend mixture with a hand immersion blender or in a stand-alone blender or food processor. (If using blender or food processor, process in batches.) Return mixture to the soup pot, add nutmeg, ginger and apple cider and the remaining liquid for desired consistency. Salt and pepper to season and taste. Serve with a small daub of sour cream or Greek plain yogurt on top and with crusty bread. Enjoy!

*Chef notes: Roasting squash adds a wonderful layer of flavor. Try it. Place squash in oven-proof pan. Add 1-2 T. oil and 1 t. dried sage. Toss squash to coat. Place in 425 degree oven for 30 minutes. Encourage charring of the squash for extra flavor.If you want vegetarian soup, add equal parts water and cider to taste in place of chicken stock. May need extra seasoning and salt.

See more Michigan apple recipes on our Pinterest board.

Are you a master Michigan apple chef? Share your recipes with us below!

Take a Bite Out of Michigan’s Produce Season

To celebrate Food and Agriculture Month in Michigan, we asked blogger Liz Della Croce of The Lemon Bowl to tell us how to take advantage of Michigan’s fresh produce season with fun family outings and a few delicious Michigan made recipes.

Photo courtesy of The Lemon Bowl

Photo courtesy of The Lemon Bowl

Spring is right around the corner which means one thing here in Michigan: the growing season has finally arrived! As one of the nation’s largest exporters of produce, we do not take this time of year for granted. From ripe cherries to crisp apples to juicy blueberries and more, here are few fun ideas to make the most out of produce season and create long lasting memories with your family:

Visit a Farmers Market: Nothing gets kids excited about eating fresh fruits and vegetables quite like a visit to a farm stand.  Whether you visit the same farmers market regularly or only pass a farm stand a few times a month, let your kids pick out a new fruit or vegetable each visit. Getting little ones involved in the buying process is an ideal way to get even the pickiest of eaters excited about trying something new. Check out this Farmers Market locator to find one near you!

Head to a U-Pick Orchard: Take advantage of the warmer weather and head to a nearby orchard. Picking your own fruits and vegetables is one of the best ways to get the freshest produce available while also sneaking in a little exercise.

Photo courtesy of The Lemon Bowl

Photo courtesy of The Lemon Bowl

Be sure to bring the whole family and get the kids involved. Little hands are great for picking ripe blueberries or sitting on Daddy’s shoulders to reach that perfect peach. This Michigan U-Pick Guide will help you find a nearby orchard and also guide you through what is in season and when.

Eat Seasonally: From the first asparagus spears in early spring to late-fall apples, eating with the season is one of the best ways to ensure that your family gets a full range of nutrients throughout the year. Additionally, when you eat fruit that was picked just a few miles down the road, you will get maximum flavor and peak freshness.

Create Something Delicious: As you eat your way through the season, here are a few tasty ideas for Michigan’s most popular fruits and vegetables:

Photo courtesy of The Lemon Bowl

Photo courtesy of The Lemon Bowl

Apple Recipes:

Asparagus Recipes :

Peach Recipes:

Cherry Recipes:

Blueberry Recipes

What are your favorite ways to take advantage of Michigan’s world-class produce and agriculture? Do you have a favorite farm stand or u-pick orchard? 

Learn more about Michigan Agriculture in the video below.

Screen Shot 2014-03-06 at 3.15.39 PMLiz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been creating delicious recipes using real ingredients with an emphasis on seasonality. Liz has appeared live on the TODAY Show and tapes regular cooking segments for her local NBC affiliate station.  She is a contributor for The Huffington Post and Cooking Light. Liz’s recipes and food photography have been featured on several websites including Shape Magazine, Food Network blog, The Cooking Channel, TODAY Food and more. 

Sweet as Pie: Meet Linda Hundt of Downtown Market Grand Rapids’ Sweetie-Licious Bakery

Guest Blogger Molly Clauhs grew up in Pennsylvania, studied Hotel Administration at Cornell University in Upstate New York, and then moved to Michigan to plant some roots, open a food truck, and get involved in the burgeoning food movement. She currently coordinates the leasing process for the Downtown Market Grand Rapids, where she works with small food businesses affording her an inside look at the foodie Mecca, opening Fall 2013.

The Downtown Market will feature an outdoor farmers market, teaching kitchens, rooftop greenhouses, banquet and meeting space, full-service restaurants, office space, and a market hall featuring 24 permanent, year round food businesses to offer a “main street shopping experience.”  Here, Molly will introduce you to one of the unique businesses that will be making the Downtown Market home.

A Sweetie-Licious Bakery pie. Photo courtesy of David Tilley, Downtown Market GR.

I’m frequently asked, “Where’d you learn to cook?” I’m tempted to say I spent a year in a tiny Parisian kitchen working through a stack of French cookbooks or was the star student at a prestigious culinary school or that I toiled away in a restaurant kitchen getting barked at and chopping onions. Nope. I grew up with a mother who loved to cook and a grandmother who lived next door and was always in the kitchen, enjoying herself. The love of cooking and eating became part of me.

This warm spring weather, hatching into summer, sends my mind back to the farm where I spent my first eighteen years. Around this time of year, I started checking my grandmother’s cherry tree. The tree was conveniently located off a small staircase that led to their front door, so if I climbed up the side railings I could lean over and examine the flowers, buds, unripe fruit, and eventually, the bright red sour cherries.

As soon as they were ripe, we’d begin picking them by the basket full. I’d still be balanced precariously over the railing with one hand holding on and one hand picking cherries. My grandmother and I would run the cherries through an old-fashioned hand-cranked pitter in the sunroom. Now for the best part, we’d bake cherry pies, and of course freeze the extra fruit to use throughout the year.

Let me introduce you to Linda Hundt, proprietor of Sweetie-Licious Bakery, one of the Downtown Market’s newest tenants. She built a business on the foundation of stories like mine: memories that center on food, family, and love.

Linda Hundt, owner of Sweetie-Licious bakery, gathered up family recipes, nostalgia, and a talent for baking gained through coming of age in a family of home cooks preparing meals from scratch daily as an expression of love and art.

Linda Hundt at Sweetie-Licious Bakery. Photo courtesy of David Tilley, Downtown Market GR.

She took all that goodness and created a bakery that is so cute you want to pinch its cheeks, if only that was possible. The bakery is located in DeWitt, Michigan, about fifteen miles outside of Lansing. Good news, Grand Rapids: Linda and her team are opening their second location at the Downtown Market.

I’m temped to write on and on about Linda’s positive energy and sunny disposition, but you’ve seen her photo and hopefully it conveys her spirit. From my experience, Linda is usually wearing an adorable dress, carrying a pie, and smiling.

However, it wasn’t always that way. Linda graduated from Michigan State University with a degree in elementary education. She considered culinary school but as was the norm a few decades ago, her mother steered her towards a career that would be conducive to raising a family.

Several years later, her husband’s business went under, teaching jobs weren’t available, and Linda began a career in politics that she maintained for fifteen years. Linda was depressed and uninspired and felt she was not living a purposeful life. “It got to the point with my depression that I had to sink or swim and I wasn’t going to sink.”

In 2002 Linda began baking pies fulltime and soon thereafter opened her bakery that she always refers to as “the cutest little pie shop in the world.” She realized as a child that food and love are linked and she and her staff, clad in pink aprons and big smiles, “love everyone who walks through the door.”

Sweetie-Licious opening at the Downtown Market means we’ll finally have a destination for pie in Grand Rapids. I don’t still live next door to my grandmother and her cherry tree, but a good old fashioned slice of cherry pie will remind me of my roots in a form of edible nostalgia.

We’re lucky to have Sweetie-Licious opening in Grand Rapids, led by an entrepreneur seeking a purposeful life and to spread love “one pie at a time.”  In the meantime, while the cherries are ripening and we’re anticipating the Downtown Market opening later this summer, give Linda’s “Cherry Cherry Crisp” recipe a try.

Sweetie-Licious Cherry Cherry Crisp recipe. Click to enlarge.

Sweetie-Licious Cherry Cherry Crisp recipe. Click to enlarge.

 

 

 

 

 

 

 

 

 


Guest Blogger Molly Clauhs coordinates the leasing process for the
Downtown Market Grand Rapids
, where she works with small food businesses affording her an inside look at the foodie Mecca, opening Fall 2013.