Spread holiday cheer wit this seasonal cocktail. Ginger, nutmeg and brown sugar lend familiar flavors, while sherry adds a nutty note and apple brandy boosts the intensity. Recipe and photo reprinted here with permission of U.S. Apple Association, www.usapple.org.
This article tells the story to date about how SweeTango(R), and the grower cooperative that produces it, got started. Pepin Heights has been instrumental in the early chapters of that ongoing story. Read article (“Building a Better Apple”, USDA Rural Cooperatives magazine, September/October 2015.)
Apple butter is a sweet-savory alternative to a jelly or jam. Layer it on top of your bagel’s cream cheese shmear, or go Pennsylvania Dutch and spoon it on top of cottage cheese. You can find a food mill at a kitchen supply store. This recipe appears here with permission of U.S. Apple Association, www.usapple.org.
A crostada has all the flavor of a fancy apple pie, without the fuss. This version calls for store-bought pie crust for speedy assembly. If you want to make your own crust, look in the Pepin Heights Collection for our Honeycrisp Galette. This recipe appears here with permission from U.S. Apple Association, www.usapple.org.
This dish pairs apples and applesauce with savory cheeses for a deliciously complex appetizer. Used here with permission from U.S. Apple Association, and chef/author Mark Rosenstein.
NPR’s Planet Money podcast looks at how we got from mealy, nasty apples to apples that actually taste delicious. The story starts with a Minnesota apple breeder who discovered a miracle apple (spoiler alert: it’s Honeycrisp!). But discovering that apple was not enough. Pepin Heights Owner Dennis Courtier is interviewed. Listen to NPR podcast Source: […]
“For those who love apples, this is a sweet time of year, as local varieties reach the market…” Minneapolis Star-Tribune’s Lee Dean interviews Pepin Heights owner Dennis Courtier. Read article (“Short but sublime season for SweeTango apples,” Minneapolis Star-Tribune (September 26, 2014)