Did you know that Andrew Zimmern is a Minnesota native? And he knows his Minnesota apples. Chef Zimmern says, “SweeTangos are my favorite apples, so when the short harvest season is in full swing, you better believe I stock up. Crunchy and juicy, tart yet sweet, they’re the perfect eating apples, but they also make for one killer pie filling.” He developed this recipe for the SweeTango growers’ cooperative in 2014. Pepin Heights is founding member of the cooperative. Follow Chef Zimmern at www.andrewzimmern.com.
Andrew Zimmern (yes, THAT Andrew Zimmern) says, “I make this delicious apple crumb cake throughout the whole Minnesota apple season; it’s one of my favorite autumnal treats.” He developed this recipe for the SweeTango growers’ cooperative in 2015. Pepin Heights is founding member of the cooperative. Thanks for being such a great supporter of the Minnesota apple industry, and of SweeTango! Follow Chef Zimmern at www.andrewzimmern.com.
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 crisp calls for a combination of sweet and tart apple varieties, with the added zing of cranberries. An easy holiday dessert, or suitable for every day. This crisp can be prepared a day ahead and refrigerated. To make this with Minnesota-grown varieties, substitute Red Fireside or Sweet Sixteen for Braeburn, and Haralson for Granny Smith. Reprinted here with permission of Lunds & Byerlys.
This is our version of an upside-down apple cake. The brown sugar-cinnamon mixture spread across the bottom of the pan caramelizes a bit, making for a delightful topping when the cake is turned out of its pan. If you are using a dark baking pan, reduce your oven temperature by 25 degrees Fahrenheit.
This variation on a traditional baked apple in effect steams in the apple cider. Dark brown sugar rather than light brown sugar adds a more complex hint of molasses flavor. The jelly supplies the candied effect.
Sprinkle this topping evenly over the Raw Apple Cake batter.
Serve this cake with your mid-morning coffee or tea, or for dessert when company comes to dine. To sour the milk, stir in the vinegar, then let the mixture sit for five minutes before adding it to other ingredients. We bake this cake in a round pan, we think the slices are more elegant looking than the plain square.
Make this simple yet delicious dessert any night of the week. Pop it in the oven when you sit down to dinner, and it will be ready to eat by the time you’ve finished your meal. To partially core apples, we use a coring tool, being careful not to push it through to the bottom of the apple. We then use a grapefruit spoon to dig out the now-separated core.
This unusual recipe won the Dessert category of Pepin Heights’ 2005 Cider Recipe Challenge. Even this tiny bit of cayenne powder is the perfect foil to the sweet apples, carrots and dried fruit. Top it with ice cream for dessert; reheat it for a tasty breakfast. This recipe was developed by Randy Kustanowitz of Aubergine Catering and Amie Deli in Minneapolis.