An Apple a Day
Biting into a freshly picked apple is one of Fall’s greatest treats. Our Culinary Director, Shawn Doolin, takes a trip every year to a farm in Eau Claire Michigan called Treemendus Fruit. He claims they have the best apples and the owners of the farm are extremely informative. Shawn spends the day roaming each aisle of the orchard learning what apples are best for baking with and which ones are better off untouched. A few of his favorites are Jonagold, Honeycrisp and Braubrun apples. Each of these hold up extremely well in the oven and don’t lose their sweet yet tart flavors when incorporated into one of our dessert items or seasonal dishes.
When we think of warm apple desserts our minds, and taste buds, immediately are drawn to hot apple pie. Served with a side of vanilla bean ice cream anyone? Since serving a slice of pie at an event isn’t the most appealing idea, our chefs have perfected mini apple hand pies. Easy to grab and go. Full of flavor and packed with caramelized apple slices. Spiced with nutmeg, cinnamon and ginger. We’ll bet you and your guests will want more than just one!
The next apple dish is a sweet Apple Noodle Kugel. Layers of wide egg noodles, laced with cinnamon and sugar, peeled and diced Granny Smith apples and lots of melted cream cheese. We like to sprinkling some extra cinnamon on top of the dish before it goes into the oven. This dish can be eaten for dessert or warmed up in the morning for breakfast.