Tag Archives: apples
Maple Spiced Cabbage
This easy vegetable dish is a favorite on our Thanksgiving table, but also delicious year round. It’s spiced with warm cinnamon, nutmeg and cloves and lightly sweetened with maple and apples. The tart cranberries, onions and garlic offset with savory goodness. Enjoy!
- 2 tablespoons olive oil
- 1/2 teaspoon both salt and pepper
- one medium white onion, thinly sliced
- large clove of garlic, minced
- small head of purple cabbage, thinly sliced into strips
- medium green apple, chopped into small chunks
- 2 cups fresh, unsweetened cranberries
- 4 tablespoons Couching Lion Maple Syrup
- 1/4 cup apple cider
- 1/4 cup orange juice
- 1/2 teaspoon of each: cinnamon, nutmeg and ground cloves
- 1 tablespoon unsalted butter
Heat olive oil in a large pan and add onion, garlic, salt and pepper. Saute until translucent and then add cabbage, apple, cranberries, maple syrup, cider, orange juice and spices. Cook until cabbage and apples are softened and cranberries have popped open, 8-10 minutes. Remove from heat and stir in 1 tablespoon unsalted butter.
Maple Apple Crisp
Apple season in Vermont is one of my favorite times. There are several orchards nearby and we have both cultivated and wild apple trees growing on our farm. The combination of maple, spices and apples is amazing. Top with a crumbly, buttery oat mixture and you have a dessert that is sure to bring out autumn vibes!
6 apples of any variety, I prefer Macintosh or Paula Red, mixing varieties is also great
1 3/4 teaspoon cinnamon (divided)
1 1/2 teaspoon lemon juice
3/4 cup of oats
3/4 cup of all purpose flour
1/2 cup butter
dash of salt
Preheat oven to 350 F degrees. Butter an 8×8 baking dish, or spray with non-stick cooking spray. Set aside.
In a mixing bowl, add chopped apples, granulated maple sugar, 3/4 tsp of the cinnamon and lemon juice. Stir to combine, then transfer to prepared baking dish.
In a separate mixing bowl, add dry topping ingredients (oats, flour, 1 tsp cinnamon, salt, and diced cold butter). Use a pastry cutter to cut the butter into the oat mixture, using a slight downward twisting motion, until mixture resembled pea-sized crumbs. Alternatively, you can use two forks or even your hands to cut butter into the mixture. Once the butter is well incorporated, stir in maple syrup.
Spread topping over apples in baking dish, and gently pat to even it out. Bake 40-50 minutes, until golden brown and bubbly.
Serve warm with vanilla ice cream and a drizzle of maple syrup. Enjoy!
Maple syrup and Vermont apples are a classically delicious combination. This recipe combines the two to create a chunky, rustic compote. It’s delicious on its own or serve with ice cream, yogurt and a sprinkle of granola or as a side with savory dishes. You can choose to peel the apples or cook unpeeled. Either way is delicious!
2 pounds apples,» Read more about: Rustic Maple Apple Compote »
It’s fall in Vermont and that means fresh apples! We love picking apples at the local orchard, as well as experimenting with the wild varieties that grow around our farm. Macintosh and Cortland are two of the most common and readily available apple cultivars. However, the Northeast is actually home to over 7,500 cultivars, many of which were developed over 400 years ago. Our fields and woods are filled with apple trees that bear fruit resembling the Golden Russet,» Read more about: Spiced Maple Sugar Apple Butter »