DECEMBER FOOD FESTIVAL: APPLE ROLLUPS

When we think of fall, we think of apples. And although many of us will have gone through our stockpiles of apples in November to make pies, we may still have a couple of baskets lying around. Use any baking or cooking apple that you like. You can combine them or make separate batches featuring specific varieties. You will need a dehydrator for this recipe, a tool that comes in handy to create a variety of preserved foods including October’s Herbed Salt recipe!

Apple Rollups

by Liz Neumark, CEO and Founder

INGREDIENTS

  • 12-15 apples
  • 1/2 cup water
  • 2 Tbsp lemon juice

PROCEDURE

  • Peel, core, and roughly chop the apples. Add the chopped apples to a pot with the water and lemon juice. Cover and steam until mushy, being careful not to burn the bottom.
  • Run the mixture through a food processor to make apple sauce.
  • Spread a thin yet solid layer of the apple sauce on dehydrator
    trays. Set dehydrator to fruit setting and place the tray. Check the mixture after several hours. When ready, it should peel right off the tray.
  • Cut the fruit sheet into strips using a pizza roller. Roll the pieces with wax paper for easy eating. Store in an airtight container in the pantry for up to 2 weeks.

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NOVEMBER FOOD FESTIVAL: CRANBERRY SAUCE

Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, and just in time for Thanksgiving, we’re celebrating with Cranberry Sauce recipe that’s the perfect addition to any holiday meal (and post-holiday meal!)

Cranberry Sauce

by Albert Bello, Pastry Chef

INGREDIENTS

  • 454 grams cranberries, defrosted preferred
  • 312 grams light brown sugar
  • 340 grams red wine or water
  • 4 Tablespoons lime juice
  • 1/2 teaspoon nutmeg (optional)
  • 1 teaspoon cinnamon (optional)
  • 1/2 teaspoon allspice (optional)

PROCEDURE

  • In a large bowl, pop the berries by hand (don’t worry if you don’t get them all). Add the sugar and let rest overnight to extract the juices.
  • The next day, put a plate in the fridge – this will be used to test the doneness of your sauce.
  • To a saucepan add berry mixture, red wine, lime juice, spices, and heat on high for a few minutes, being careful not to burn the mix. Lower to medium and cook until you see small bubbles popping on the surface.
  • Continue cooking till thick, stirring carefully with a spatula to ensure it doesn’t stick to the bottom of the pan and burn, about 15 minutes.
  • Place a dollop on your chilled plate to test the thickness. When you’re satisfied, remove from heat and allow to cool completely.

More Food Festival Recipes