About the Pacific Rose Apple

May we suggest...

The Pacific Rose™ apple is best eaten fresh out of hand, but its delicate sweetness lends well to salads, sandwiches and desserts.

Appetizers

Slice Pacific Rose™ in thin wedges and serve with cheese, smoked meat and seedless grapes. For instant gourmet hors d' oeuvres, combine all four ingredients on grainy crackers and drizzle with honey.

Sandwiches

Mix chopped Pacific Rose™ with tuna or chicken salad, slip slices into a Monte Cristo, or dust with cinnamon and tuck between two slices of French toast.

Salads

Toss chopped Pacific Rose™ into a green, fruit, or cottage cheese salad, or add diced into to a minty tabbouleh salad. Also pairs well with the bacon in a Cobb or spinach salad.

Dessert

Makes great applesauce—no need to add sugar!

Or... try baking a peeled and cored Pacific Rose™ into phyllo dough. Fill apple core hole with raisins and chopped nuts. Cut three sheets of phyllo dough into squares large enough to wrap around the apple. Spray each sheet with butter flavored cooking spray (or brush with butter); layer and wrap around apple. Bake at 350ºF until apple is soft (approximately 50 minutes).

Pacific Rose™ Apple Caramel Monkey Bread

Makes 12 muffin sized servings

Ingredients

16 flaky biscuits
¾ cup sugar
1 tablespoon ground cinnamon
1 ½ cups small diced Pacific Rose™ apples
4 tablespoons butter
8 oz. caramel

Directions

Preheat oven to 350 degrees.

Cut up biscuits into bite sized chunks. Stir together sugar and cinnamon and toss with the biscuit pieces and diced apples.

Line a muffin pan with parchment liners and spoon biscuit and apple mixture into each, filling to the top.

In a small sauce pot, melt the butter and whisk in the caramel until warm throughout.

Spoon the caramel mixture over each of the biscuit cups. Reserve a small amount to spoon over the tops after they bake.

Bake for 20 minutes and allow to cool slightly.

Can take on the go and rewarm in the microwave if desired!

Butter Lettuce and Pacific Rose™

Apple Salad with Shallot

Vinaigrette

Ingredients

For the salad:
1 head of butter leaf lettuce, loosely chopped
(or 5 oz. of mixed green lettuces)
2 Pacific Rose™ apples, small diced
½ English cucumber, thinly sliced
1 cup cherry tomatoes, halved
For the vinaigrette:
2 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
1 tablespoon finely chopped shallot
1 teaspoon Dijon mustard
⅛ teaspoon kosher salt
20 turns of fresh cracked pepper
Equipment needed:
Large mixing bowl
Forks or tongs to toss

Directions

Whisk together vinaigrette ingredients until well combined.

Lightly toss all salad ingredients and desired amount of vinaigrette.

Enjoy!

Pacific Rose™ Apple Streusel and Dark Chocolate Mini Croissants

Makes 24 mini croissants

Ingredients

2 ready to bake Puff Pastry sheets
1 Pacific Rose™ apple, small diced
½ cup dark chocolate chips
Sea salt to garnish
2 eggs
2 tablespoons milk (or water)

For the streusel:
½ cup all-purpose flour
½ cup brown sugar
¼ cup cold butter, diced

Directions

Preheat oven to 400 degrees.

Thaw pastry sheets at room temperature for 40 minutes, or until soft enough to unfold and roll.

In a food processor, pulse together all ingredients for the steusel, set aside.

Whisk together eggs and milk (or water) until well combined.

Unfold pastry sheets and brush one side with egg wash (I like to use a pastry brush to do this).

Cut each pastry sheet in half horizontally, and then cut each half into 6 equal triangles.

Sprinkle streusel over top of the egg wash side.

Place a few pieces of diced apples and dark chocolate chips at the wide top of the triangle (about 4 of each) and then carefully roll from the wide side to the tip.

Repeat with each triangle and then place each on a baking sheet tray lined with parchment paper.

Brush each croissant on top with more egg wash and then sprinkle a little bit more of the streusel on top and finish with a pinch of sea salt.

Bake for 15-20 minutes or until golden brown.

Allow to cool slightly and let the chocolate continue to melt inside.

Once not super-hot to the touch, dig in!

Pacific Rose™ Apple Braised Chicken Thighs

Ingredients

4 chicken thighs, skin on, bone in
2 tablespoons canola oil
Salt and pepper as needed
2 Pacific Rose™ apples, large diced
1 yellow onion, large diced
3 clove garlic
2 cups chicken broth

Equipment needed:

Medium shallow pot with a lid
Tongs
Paper towel lined plate

Directions

Preheat the oven to 300 degrees.

Dry they chicken thighs with a paper towel.

Generously season the thighs with salt and pepper.

Heat the pot over high heat and let preheat for at least 1 minute.

Add canola oil.

Using the tongs, carefully place chicken thighs skin down and allow to sear for 4 minutes.

Flip, sear the other side for 4 minutes.

Remove the chicken thighs to a paper towel lined plate.

Add the onions and apples to the hot oil and sauté for 4 minutes.

Add the chicken thighs back to the pot, and add the garlic and broth **You should add enough broth so that the chicken is covered about ¾ of the way up with broth, but not covered in broth. Depending on the size of your pot, you may need more/less broth than indicated in the ingredients.

Bring the broth just to a simmer then cover with the lid and put in the oven for 45 minutes.

Remove the thighs from the broth and shred off the bone.

Pour the braising liquid into a blender and blend until smooth. Season with salt and pepper and spoon over the thighs! **It will make a lot of sauce, so feel free to cool, add to a Ziploc bag and freeze flat for later use.

Enjoy!