Michigan Apple News

posted on February 25, 2010

FOR IMMEDIATE RELEASE
Contact: Holly Whetstone
(800) 456-2753

(DeWitt, Mich.) – Amateur cooks from around the nation delved deep into their recipe boxes and cookbooks for inspiration in the 2nd Annual Michigan Apple Recipe Contest.

All types of apple recipes from the traditional pie to the not-so-common breakfast lasagna were entered in the competition, sponsored by the Michigan Apple Committee (MAC).  In the end, more than 80 recipes were submitted. 

“This year contestants went all out and unearthed some very innovative uses for apples – even in ketchup, as well as macaroni and cheese,” said Denise Donohue, MAC executive director.  “We are continually amazed at how many unique ways apples can be dished up.”

A panel of judges, including two professional chefs, based the recipe selection on creativity and use of Michigan Apples.   

Each winner will receive a KitchenAid® mixer, courtesy of MAC.  The winning recipes (below) will be featured on MichiganApples.com and on recipe cards distributed to retailers and farm markets. 

APPLE and SAUSAGE FRITTATA

Submitted by Mildred Lynn Caruso of Brighton, TN

2 cups smoked sausage sliced and halved

2 cups Michigan Apples – diced with peel

2/3 cup half and half, or heavy cream

6 large eggs

1 cup shredded Gouda or Fontina cheese

2 T. olive oil

2 T. butter – melted

½ cup diced yellow onion

¼ cup diced green onions

Kosher salt and fresh ground black pepper to taste

In an oven-proof skillet, heat olive oil and sauté the apples and yellow onions until soft.  Add the sausage and cook until warmed, about 1 minute.

In a bowl, whisk eggs, half and half, and melted butter.  Add salt and pepper to taste.  Gently fold in the eggs with sausage, apple and onion adding 2/3 of the cheese. Use a spatula to lift up the sausage mixture along the sides of the pan to let the egg mixture flow underneath.

Sprinkle cheese over the top of the frittata mixture.  Continue to cook until the mixture is about half set. Put the whole pan in the oven. Bake for 13-15 minutes at 350 degrees on top rack until frittata is puffy and golden. Remove from oven and let cool for several minutes.  Garnish with diced green onions.

APPLE and FIG SALAD with CRISP BACON and WARM CHEDDAR FONDUE

Submitted by Larry Elder of Charlotte, NC

3 Michigan Golden Delicious or Honeycrisp Apples

1 T. fresh lemon juice

¾ cup evaporated milk

2 T. dry white wine

2 t. Worcestershire Sauce

1 t. cornstarch

1 cup (4 ounces) sharp cheddar cheese, shredded

2 T. extra virgin olive oil

2 T. sherry vinegar

1 10-ounce package mixed salad greens

1 6-ounce package baby spinach leaves

Salt and freshly ground pepper, as desired

4 soft dried figs, quartered

¼ cup chopped walnuts, lightly toasted

¼ cup bacon, cooked crisp and crumbled

Core apples and cut into thin slices. Toss gently with lemon juice, then reserve.  Combine milk, wine and Worcestershire sauce in a medium saucepan over low heat. When hot, toss cornstarch and shredded cheese together and add to saucepan, stirring constantly until smooth and well blended. Remove from heat, keeping it warm.

Whisk together olive oil with vinegar; toss greens and spinach mixture, adding salt and pepper as desired. Arrange equal portions of greens on 4 serving plates. Top with apple slices and fig quarters, dividing equally. Drizzle lightly with warm cheese mixture; sprinkle with walnuts and bacon and serve immediately.  4 servings.

(Michigan) APPLE BREAD

Submitted by Doreen Arrington of Jackson, MI

“Of all things I bake, this is my family’s favorite. I use Michigan McIntosh apples picked right off my Dad’s tree.”

1 cup sugar

8 oz. sour cream

2 eggs

2 t. vanilla

2 cups flour

2 t. baking powder

½ t. baking soda

1 ½ cups Michigan McIntosh Apples, peeled and chopped

1 cup pecans

Topping:

¼ cup butter

¼ cup brown sugar

Beat sugar, sour cream, eggs and vanilla on low speed until combined, then medium speed for 2 minutes. In separate bowl, stir flour, baking powder, soda and salt. Add to sour cream mixture, beat on low until combined. Mix in apples and ½ cup pecans. Pour into greased 9 by 5 inch loaf pan. Sprinkle with ½ cup pecans, press into dough.

Bake at 350 degrees for 55 minutes. Cool in pan 10 minutes. For topping, melt butter with brown sugar, cook over medium heat until it boils.  Reduce heat and simmer 1 minute. Drizzle over warm bread. Enjoy!

The recipe contest was initiated to raise awareness of Michigan Apples, the largest and most valuable fruit crop grown in the state.  Each year the apple industry contributes about $800 million of economic impact to Michigan.

“People are staying home and cooking more than ever,” said Donohue.  “So it’s advantageous for our organization to turn to everyday cooks to share their recipes to ensure the recipes we distribute are makeable dishes for today’s family.”

The Michigan Apple Committee is a grower-funded, nonprofit organization devoted to promotion, education and research activities to distinguish the Michigan apple and encourage its consumption by consumers in Michigan and around the world. 

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