Cooking with Envy (Apples) – More Recipes to Try

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Last week I attended a Central Market Envy Apple Cooking Class. I learned so much great information about Envy Apples (and even some awesome new kitchen skills!)! The recipes were DELICIOUS! Here is a little that I think you would love to know!

Envy Apples are a cross breed of Gala Apples and Braeburn apples. Envy apples are sweet and when cut they do not turn brown quickly like other apples. It is sweet in flavor and easy to cook with. It has a longer shelf life then some. The best way to store apples is in a bag with holes (so they can breathe) in your crisper…but not with other fruits and veggies.

Here are two of my favorite recipes from the class to try:

Fennel – Apple Salad with Walnuts

3 Tablespoons Lemon Juice
1/2 Teaspoon Fine Sea Salt
Fresh Ground Black Pepper
1/4 Extra Virgin Olive Oil

3 Large Fennel Bulbs, thinly sliced on a mandoline
2 Envy Apples, halved and cored, thinly sliced on a mandoline
3 Celery stalks, thinly sliced on a mandoline
1/3 cup Fennel Fronds or roughly chopped Parsley Leaves
1/2 cup Toasted Walnuts
2 1/2 Oz Parmesan, shaved with a vegetable peeler (about 2/3 cup)

1. In a small bowl, whisk together lemon juice, salt, and pepper. Slowly drizzle in oil, continuously whisking, until dressing is emulsified. Taste and add more lemon juice and/or salt if needed.
2. In a large bowl, toss the dressing with fennel, apple and celery. Fold in fennel fronds or parsley and walnuts. Top with Parmesan just before serving.

Tip : Dressing can be made the day before serving. Store in the refrigerator. Toss with salad ingredients upto 1 hour before serving.

Butternut Squash & Envy Apple Soup with Sage


4 pounds whole Butternut SQuash (about 2 medium) halved lengthwise and seeds removed
2 Tablespoons Unsalted butter (1/4 stick)
1 medium Envy Apple (about 8 oz)
1/2 medium yellow onion
8 fresh sage leaves, plus more for garnish, if desired
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 Teaspoons Kosher salt, plus more as needed
1/2 Teaspoon Freshly Ground Black Pepper
1/3 Cup Heavy Cream
1/2 Cup Toasted Pumpkin seeds, for garnish

1. Heat the oven to 425 Degrees F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to an hour.
3. Meanwhile, peel, core, and cut the apple, onion and sage, season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into a saucepan with the sauteed apples and onions; discard the squash skins.
5. Add the broth, water and measured salt and pepper, stir to combine and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of the squash, until the flavors meld, about 15 minutes. Remove the pan from heat and stir in the cream.
6. Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen town. This allows the steam to escape and prevents the blender lid from popping off. Alternatively, use an immersion blender. Taste and season with salt and pepper as needed.
7. Serve garnished with fried sage leaves and toasted pumpkin seeds.

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