Apple Picking Places and Recipes

We recently went apple picking to Alstede Farms(http://alstedefarms.com/) in Chester, NJ. We had a great time the farm was filled with animals, corn maze, pick your own berries/apple/Asian pears/veggies/flowers and you can also shop at their local store. They have tons of things to entertain the kids with. We defintely had a great time.

I had also recently read an article on CBS.com and they had a list of the top 5 place to go apple picking on the tristate area. I listed it below for you to get an idea of where to go.

Masker Orchards

45 Ball Rd.
Warwick, NY 10990
(845) 986-1058
www.maskers.com
The folks at Masker Orchards in Warwick are getting ready to go into overdrive for the fall season. The orchard has been around for over 100 years, and George Vurno and Victor Ludmerer took over the business more than 40 years ago after working as a lawyer and a family court judge, respectively. Opened for the season just after Labor Day, experts suggest getting there early to beat the crowds. The orchard also sells a great amount of honey, quite popular during the Rosh Hashanah holiday.

Outhouse Orchards

(credit: Holly Rosen Fink)

130 Hardscrabble Road
North Salem, NY 10560
(914) 277-3188
outhouseorchards.info
Outhouse Orchards is a family-operated apple farm that happens to be open all year. But a visit to the orchard in the autumn is very special. Aside from perfect apple picking (they have a great selection), they also have an animal farm, a bouncy pumpkin, a duck pond, a playground and hayrides. They also feature amazing vendors offering everything from turkey legs to ice cream and donuts.

Stuart’s Farm

(credit:STR/AFP/Getty Images)

62 Granite Springs Road
Granite Springs, NY 10527
(914) 245-2784
www.stuartsfarm.com
Stuart’s Farm in Granite Springs is another good choice for family apple-picking outings. They have smaller trees so the kids can pick the apples themselves, or you can take a hayride around the orchard, pick a few pumpkins or have a picnic. If there’s any corn left in their store, be sure to get some.

Silverman’s Farm

(file photo credit: MICHAEL URBAN/AFP/Getty Images)

451 Sport Hill Rd
Easton, CT 06612
(203) 261-3306
www.silvermansfarm.com
Founded in 1920, Silverman’s Farm has a hayride that takes you up the hill to an orchard where you can find a wide variety of apples, a gourmet food market and a petting zoo.

Wightman’s Farms

(credit: Miguel Villagran/Getty Images)

1111 Mt. Kemble Avenue
Morristown, NJ 07960
(973) 425-9819
www.wightmansfarms.com
If you’re not interested in long lines and crowds, Wightman’s Farms is a good choice. You and your kids can pick apples and pumpkins, ride hayrides and run around a corn field maze. Kids have a ball here.

Visit:http://newyork.cbslocal.com/top-lists/the-4-best-apple-picking-locations-in-the-tri-state/


Once you've picked your apples you can choose a few of this recipes below. Try something new!

Lunch/Appetizer:

Brie + Cheddar Apple Beer Soup

Ingredients

Cheddar Apple Beer Soup with Brie

2 tablespoons olive oil

1 sweet onion, chopped

Salt and pepper, to taste

2/3 cup apple cider

2 apples, chopped (I used honeycrisp)

2 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

1 (12 ounce) beer (I used pumpkin beer)

2 cups low-sodium chicken broth

1/4 teaspoon cayenne pepper

1/4 cup flour (may sub gluten free blend if needed)

1 cup milk (I used 2%)

16 ounces sharp cheddar cheese, shredded

8 ounces brie, rind removed + cubed

Cinnamon Pecan Oat Crumble

1 cup old fashioned oats

1 1/2 cups whole raw pecans

2 tablespoons flour

2 tablespoons brown sugar

1/4 teaspoon salt

1 teaspoon cinnamon

6 tablespoons unsalted butter

Instructions

To make the Crumble
1. Preheat the oven to 375 degrees F.
2. Working on a greased cookie sheet or pyrex dish, add the oats, pecans, flour, brown sugar, cinnamon and salt. Add the softened butter and use your fingers to crumble it into the oats mixture until everything is moist and the butter is evenly distributed. Bake for 20-25 minutes, until crisp is golden brown and smells amazing. I like to serve this warm, so I make it while the soup simmers.
To make the Soup
3. Heat a large soup pot over medium heat. Add the olive oil. Once hot, add the onions and a pinch of brown sugar. Season with a little salt and pepper. Cook about 5 minutes, stirring frequently, until softened. At this point, slowly add in the apple cider, let it cook into the onions, add more and continue to cook. Do this until the onions are caramelized. Add the apples and thyme to the pot and cook over medium heat, stirring, until softened, 8 minutes. Add in any remaining apple cider, the beer, chicken broth and cayenne. Bring to a simmer and cook 5-10 minutes or until the apples are tender. (This is when I bake the crumble)
4. Meanwhile, whisk the flour into the milk until smooth. Set aside.
5. Once the apples are soft, puree the soup until chunky smooth or completely smooth (whatever you like). Return the soup to the stove and bring to a low bowl. Whisk in the milk mixture and boil until the soup thickens slightly, about 5 minutes.
6. Stir in the cheddar cheddar cheese and brie until melted and smooth. Simmer the soup 5 minutes or until ready to serve.
7. Ladle the soup into bowls and top with the cinnamon pecan crumble. Plus maybe some extra cheese too!! Happy slurping!Visit: http://www.halfbakedharvest.com/brie-cheddar-apple-beer-soup-cinnamon-pecan-oat-crumble/

Autumn Rotisserie Chicken Salad with Apples and Almonds

Ingredients

• 3 cups chopped rotisserie chicken (or cooked chicken breast)
• 2 celery stalks, chopped
• 1 Granny Smith apple, chopped
• 1/2 cup Fisher's Sliced Almonds, slightly crushed
• 3 tablespoons plain Greek yogurt
• 2 tablespoons light mayo
• 1 1/2 teaspoons dried tarragon
• 1/2 teaspoon onion powder
• 3/4 teaspoon coarse salt (or salt to taste)
• freshly ground pepper, to taste
• 1/4 cup chopped dried cranberries, optional

Instructions

1. Place chicken, celery, apple and almonds in a large bowl. In a small bowl, combine Greek yogurt, mayo, tarragon, onion powder, salt and pepper. Pour yogurt and mayo mixture into chicken mixture and combine.
2. Serve immediately at room temperature or chilled.

Visit: http://aggieskitchen.com/2014/09/10/autumn-rotisserie-chicken-salad-with-almonds-and-apples-my-fresh-twist-recipe-contest/

Dinner:

Roast Pork Loin with Apples and Onions

Ingredients

• 1 1/2 pounds boneless pork loin
• 2 medium red onions
• 3 red apples, such as Ida Red, Rome, or Pink Lady
• 3 tablespoon extra-virgin olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 2 cloves garlic
• 1 tablespoon fresh thyme
• 2 teaspoons fennel seeds, crushed if desired

Directions

• 1. Adjust the oven rack to the middle position and heat the oven to 400°F (204°C). Take the pork out of the refrigerator and place it on the counter.
• 2. Meanwhile, cut off both ends of the onions, then cut the onions in half from stem to opposite end and discard the skins. Place each half cut side down on the cutting board and cut in half again. You’ve just quartered your onions.
• 3. Cut the apples in half from stem to opposite end. Using a 1 teaspoon-size measuring spoon or melon baller, scoop out the core and the stem. Place each half, cut side down, on the cutting board and cut in half again. You’ve just cored and quarters your apples.
• 4. Place the onions and apples on a rimmed baking sheet lined with foil. Drizzle the onions and apples with 2 tablespoons oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (about 12 turns on a pepper mill). Toss together with your hands and spread in a single layer.
• 5. Mince the garlic and toss it in a small bowl with the thyme, fennel seeds, the remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Place the pork, fat side up, in the middle of the baking sheet, pushing the apples and onions aside as needed. Rub the entire pork loin with the garlic mixture.
• 6. Roast the pork until an instant-read thermometer inserted in the center of the pork loin reads 145°F, 45 to 60 minutes. (You’ll probably want to start checking the pork loin after 30 minutes, just to be safe. A slight pink hue in the center of your cooked roast is perfectly desirable.) Transfer the roast pork loin to a clean cutting board and let rest 5 minutes before slicing. Serve with the apples and onions.Read more at http://leitesculinaria.com/96812/recipes-roast-pork-loin-apples-onions.html#StCQcxfFW2h41Wkb.99

Dessert:

cinnamon apple rings

for the apple rings

• 4 large apples (I used gala)
• 1 cup flour
• ¼ teaspoon baking powder
• 2 tablespoons sugar
• ¼ teaspoon salt
• ⅛ teaspoon cinnamon
• 1 large egg, beaten
• 1 cup buttermilk
• vegetable oil for frying

for the cinnamon sugar topping

• ⅓ cup sugar
• 2 teaspoons cinnamon

Instructions

• 1
  In a large bowl, combine the flour, baking powder, sugar, salt and ⅛ teaspoon cinnamon. Set aside. In a small bowl combine the egg and buttermilk. In a third dish, make your cinnamon-sugar topping by combining the ⅓ cup sugar and 2 teaspoons cinnamon. Set that aside too.
• 2
  Next, slice the apples into ¼-inch thick slices, and use circle biscuit cutters in graduated sizes to make rings out of each slice. Discard the center circles containing the apple core.
• 3
  Heat the oil in a frying pan over medium heat to 350°F.
• 4
  Combine the contents of the first and second dishes as the oil warms up. This will be your batter.
• 5
  Dip the apple rings in and out of the batter one at a time, removing any dripping excess by tapping the rings against the side of the bowl.
• 6
  Fry the rings in small batches, turning them to ensure browning on both sides.
• 7
  Once the rings are golden and crispy, transfer them to a plate lined with paper towel for a few seconds.
• 8
  Quickly transfer the apple rings, one by one, into the cinnamon-sugar mixture and coat evenly.
• 9
  Transfer to a wire rack and serve warm.

Visit: http://fortunegoodies.com/cinnamon-apple-rings/

apple braid

For the Apple Filling
3 medium-size Granny Smith apples
3 tablespoons granulated sugar
1 1/2 teaspoons cinnamon
2 teaspoons lemon juice
For the Bread
2 1/2 cups bread flour
1/4 cup granulated sugar
1 tablespoon instant yeast (I prefer SAF Instant Yeast)
3/4 teaspoon salt
1 cup warm water
2 1/4 teaspoons vegetable oil
For the Glaze:
1/3 cup confectioner’s sugar, sifted
5 teaspoons whipping cream
1/2 teaspoon vanilla extract
Pinch of kosher salt
Pinch of nutmeg
Preheat the oven to 350 degrees Fahrenheit.
Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.)
Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet.
Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten.
Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes.
Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth.
Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

Visit: http://www.eatliverun.com/apple-braid/#more-24074

*RECIPES as seen on Pinterest