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Recipes

 

Waldorf salad with apples and pears 3 sticks of celery
juice of one lemon
1 apple
1 pear
30 ml shelled walnuts (2 tbsp)
1/2 bunch of flat parsley
15 ml honey (1 tbsp)
zest of 1/2 lemon
80 ml cream (1/3 cup)

Dice celery fine and sprinkle immediately with lemon juice. Cut the apple and pear in thin slices or small pieces and add to celery. Crush nuts coarsely and mince parsley. Add honey, lemon zest and cream. Mix well and garnish with parsley and shelled walnuts.


 
 
Pears with blue cheese cream Pears with blue cheese cream
4 well ripe pears
5 ml lemon juice (1 tsp.)
150 g blue cheese, not too strong (5 oz)
100 g fresh (unripened) cheese (3 oz)
15 ml cream (1 tbsp)
1 pinch of Cayenne pepper

Cut pears in two, remove the heart, and rub the flesh with lemon juice to prevent blackening. Purée the cheeses and mix well. Incorporate the cream and season with Cayenne pepper. Serve over crisp lettuce.


 
Baked apples 4 apples
juice of one lemon
45 ml butter (3 tbsp)
125 ml honey (1/2 cup)
125 ml pecans (1/2 cup)
125 ml apple juice (1/2 cup)

- Preheat oven to 200°C (400°F).
- Peel apples, cut in two and remove heart to obtain a good cavity.
- Pour the lemon juice into a deep plate and dip apple halves to prevent browning.
- Arrange apples in an oven-safe pan, hollow part up.
- Mix the butter, honey and pecans, and fill the hollow of each half apple with the topping.
- Sprinkle lightly with apple juice.
- Place in oven and cook for 30 minutes. Serve lukewarm.
Cortland, Empire, Spartan or Honey Gold apples have firm flesh that lends itself to cooking in the oven.


 
Maple apple crisp 6 Cortland apples peeled and sliced
250 ml maple syrup (1 cup)
160 ml flour (2/3 cup)
160 ml oatmeal (2/3 cup)
160 ml brown sugar (2/3 cup)
160 ml butter (2/3 cup)
1 ml salt (1 pinch)

- Preheat oven to 190°C (375°F).
- Arrange apples in an oven-safe square pan 23 X 23 cm (9 X 9 in)
- Pour the maple syrup on the apples.
- Mix the flour, oatmeal, brown sugar, butter and salt until it looks like bread crumbs. Sprinkle apples with this mix.
- Cook in oven for 1 hour.


 
Stove-top caramel apples 4 apples
30 ml butter (2 tbsp)
45 ml sugar (3 tbsp)
80 ml water (1/3 cup)
180 ml 35% cream (3/4 cup)
90 g flaked almonds (3 oz)

- Peel apples, remove the heart, and cut in slices.
- Melt butter in a frying pan and add apples, sugar and water.
- Stir and cook until a clear brown sauce forms.
- Add the cream, continue cooking 5 minutes and, just before serving, sprinkle with flaked almonds. Honey Crisp or Honey Gold apples have firm, sweet flesh and are well-suited to this recipe.


 
Flavoured apple sauce 30 apples peeled, heart removed and cut in quarters
500 ml sugar (2 cups)
zest of one half orange
60 ml water (1/4 cup)

- Cook the water and apples in a pot over medium heat.
- Add the sugar and orange zest.
- Cover and cook over low heat for 40 minutes stirring regularly.
- When the apples are completely stewed, pour immediately into sterilized jars with airtight lids. Let cool. The MacIntosh is the ideal variety for apple sauce.


 
Stove-top Caramel Apples 4 Honey Crisp or Honey Gold apples
30 ml butter (2 tbsp)
45 ml sugar (3 tbsp)
80 ml water (1/3 cup)
180 ml 35% cream (3/4 cup)
90 g flaked almonds (3 oz)

Peel the apples, remove core and seeds, and cut in slices. Melt butter in a frying pan and add apples, sugar and water. Mix and cook until a clear brown sauce forms. Then add the cream, continue cooking 5 minutes, and sprinkle with flaked almonds when served.

  • Honey Crisp and Honey Gold apples have firm, sweet flesh and are well-suited to baking.

 
Claude's Apple Puff Pastry 4 Cortland or Honey Crisp apples
125 ml white sugar (½ cup)
30 ml butter (2 tbsp)
30 ml Calvados (2 tbsp)
1 sheet of puff pastry

Peel the apples, remove core and seeds, and cut in quarters. In a pan, cook the sugar and apples slowly over medium heat for 3 minutes stirring often. Add the butter and let caramelize for 5 minutes. Continue to stir, add the Calvados and finish caramelizing until the sauce is smooth and creamy and the apples are cooked, about 5 minutes.

Cut a sheet of deep-frozen puff pastry in 8 squares and cook according to the instructions on the package. Place a square of puff pastry in a small serving dish, add the caramelized apple mix, and cover with a second square. Serve topped with 35% cream or accompanied by ice cream.


 
Yellow Plum Jam with Ice Cider 1.5 litre (6 cups) ripe yellow plums, peeled, pitted and cubed
750 ml (3 cups) sugar
125 ml (1/2 cup) ice cider
125 ml (1/2 cup) apple juice
Juice of half a lemon

In a casserole, mix all ingredients. Bring to boil while stirring continuously.
Cook over medium heat stirring frequently until thickening (30 minutes). Pour into sterilized jars. Sterilize the filled and tightly closed jars in boiling water for 15 minutes to ensure a longer storage period.


 
Plum Jam with Port Wine 1.5 litre (6 cups) ripe Mount Royal Blue plums, pitted and cubed
1 litre (4 cups) sugar
125 ml (1/2 cup) port wine
125 ml (1/2 cup) apple juice
Juice of half a lemon

In a casserole, mix all ingredients. Bring to boil while stirring continuously.
Cook over medium heat stirring frequently until thickening (30 minutes). Pour into sterilized jars. Sterilize the filled and tightly closed jars in boiling water for 15 minutes to ensure a longer storage period.


 

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updated 2011-08-11