AMBROSIA APPLE RECIPES
Ambrosia apples are great to bake and cook with!
Try these delicious Ambrosia apple recipes below.
And view more Ambrosia apple recipes here
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- 2 chicken breasts, boneless/skinless, cut into 2.5 cm pieces
- 2 Ambrosia apples, cut into 2.5 cm pieces
- 1 package Halloom cheese, cut into 2.5 cm pieces
- 6 ml apple cider vinegar
- 35 ml Maille Old Style Mustard
- 6 ml honey
- 3 ml olive oil
- 34 ml of Greek yogurt
- Salt and pepper
- Skewers – soak bamboo/wood for 30 minutes before assembling.
Mix apple cider vinegar, mustard, honey, oil, Greek yogurt, and a pinch of salt and pepper in a bowl. Separate mixture into two bowls. This is your dip/marinade. Set aside.
Alternate Ambrosia apple, chicken and Halloom cheese on the skewer: 4 – 6 pieces for longer skewers, 2 – 4 for shorter ones. Once all skewers are prepared, brush on some of the reserved marinade from one of the bowls you set aside. Save the other bowl for a dipping sauce for later.
Preheat grill or grill pan to medium heat. Grill skewers about 10 minutes, turning regularly. Chicken is done when there is no pink inside.
Serve with reserved bowl of dipping sauce.
Makes about 16-20 smaller kabobs.
• 1 large celeriac, peeled and cubed
• 2 large Ambrosia apples, peeled and cubed
• 1 medium ‘Walla Walla’ onion, sliced
• 10 sage leaves
• 5 sprigs of thyme
• 1.5 litres organic chicken stock
• extra virgin olive oil for roasting
• baguette, sliced and toasted
• Naramata Bench Blue Cheese (Cambozola or other blue cheese works perfectly)
• walnuts, toasted
• small sage leaves, fried to crisp
• parsley, finely chopped
• Maldon sea salt if needed
Preheat oven to 180°C (350°F).
In a large roasting pan toss celeriac, onion, apples, thyme and sage, season with a bit of salt and a good drizzle of extra virgin olive oil.
Put in heated oven, stirring occasionally, until the celeriac has softened but not coloured. Transfer from roasting pan into saucepan and add chicken stock. Simmer for 20 minutes until apple and celeriac are soft.
Remove from heat; use a hand blender to whizz into creamy perfection (make sure to remove thyme twigs).
Prepare Crostini garnish:
Toast baguette rounds.
Top with a thick smear of cheese, walnuts and a fried sage leaf. Ladle soup into bowls and float Crostini in the centre of the bowl. Sprinkle with parsley and extra chopped walnuts.
Chef Stuart Klassen
• 12 Ambrosia apples
• 1 litre apple juice
• 2 litre water
• 1 med carrot
• 2 stocks celery
• 1 med onion
• 2 sprigs thyme
• 75 ml plain yogurt
• 15 ml Olive oil
• 1 gr cinnamon
• salt and pepper to taste
You will need a large stock pot and a hand blender to create this delicious hearty Ambrosia soup.
Rough-cut 5 washed apples; dice celery, dice carrot, and 1 onion. Set aside 1/4 of the onion.
Add to pot with water and apple juice. Simmer for one hour and strain. Set aside.
Pre-heat oven to 400°F. Peel, core and slice apples 1/4” thick. Toss with olive oil, salt, some thyme and salt and pepper. Place spaced out on a baking sheet pan. Roast apples until they start to char in colour.
Put the remainder of the onion into a pot and sauté until caramelized.
Add thyme and roasted apples. Sauté together. Add strained apple stock and simmer for 30 – 45 minutes. Remove from stove and puree until smooth. Mix cinnamon and yogurt together and drizzle on soup.
Julienne one apple very fine add to soup when serving.
Serves 12-15 depending on portion size.
Chef Ricardo Scebba
• 1 pkg puff pastry sheet
• 100 ml brown sugar
• 40 ml unsalted butter
• 4 Ambrosia apples – 900 grams
• 5 ml freshly grated lemon zest
• 5 ml cinnamon
• 1 egg
Pre heat oven to 205°C (400°F).
Remove core from apples and slice thinly in a crescent moon shape. Set aside in water with a splash of lemon juice. In a saucepan, heat butter, sugar, lemon and cinnamon until emulsified. Add sliced apples and cook over medium heat for a few minutes only incorporating the butter sugar mixture.
Divide mixture into 6 ovenproof ramekins and fill just to the top of the ramekin.Roll out puff pastry to a thin layer. Divide pastry into 6 portions making sure each portion fully covers the ramekin over the edge a little bit. Press down firmly on the edges to seal the pastry to the ramekin.
Brush with an egg wash and bake until pastry is golden brown (approx. 20-25 minutes). Remove from oven. Let cool. Serve with the very best Vanilla bean ice cream you can find.
To watch Chef Ricardo Scebba create this dish, click here.
1 cup vegetable oil
2 cups white sugar
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
4 cups Ambrosia apples – peeled, cored and diced
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
Combine the flour, salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve top with caramel glaze (see recipe below)
Caramel Glaze: 1/2 cup butter, 1/2 c. brown sugar, and 1/4 c. cream. Bring to a boil, then boil 3 minutes. Remove from heat and add 1/2 tsp. vanilla. Let cool just slightly before pouring over warm cake.
4 cups packed raw kale torn into small pieces
2 large Ambrosia apples cut into small wedges (save 1/4 cup for dressing)
3/4 cup roasted walnuts ( save 1/4 cup for dressing)
1/2 cup raisins
1 cup thinly sliced celery
2 Tbsp. lemon juice
2 Tbsp. honey
2 Tbsp. Dijon mustard
2 Tbsp. water
1/4 tsp. sea salt
1/4 tsp. black pepper
In a large bowl put kale, apples, walnuts, raisins, and celery. Toss thoroughly.
In a blender put the 1/4 cup of apples, 1/4 cup of walnuts, lemon juice, honey, mustard, water, sea salt and pepper. Blend well.
Pour the dressing over the kale mixture. Adjust the amount you use depending on your taste preference.
Put into a salad bowl for serving.
THIRD PLACE – WINNER OF THE ‘JUDGES CHOICE’ IN THE ORCHARD TO TABLE RECIPE CONTEST!
Adding bacon to an apple crisp isn’t just a gimmick to make this recipe trendy – its slight salty, smokey crispness really does add a new dimension. My husband’s absolute favourite dessert is apple crisp. I changed a basic crisp into something innovative and delectable for him. There’s cheddar and port in with the apples, 3 flavours that go well together and in the topping I’ve added cheddar and bacon. It makes for a great new twist on an old-time favourite.
5 (about 2 ½ pounds) Ambrosia apples, peeled, cored and diced
¾ cup brown sugar
2 Tbsp cornstarch
1 tsp cinnamon
3 oz sharp cheddar, grated
3 Tbsp port
½ cup butter
½ cup brown sugar
½ cup white flour
1 cup quick oats
2 oz sharp cheddar, grated
5 bacon strips, cooked crispy and crumbled
Pre-heat oven to 350 F.
Put the diced Ambrosia apples into a large bowl.
In a small bowl, mix the ¾ cup brown sugar, cornstarch and cinnamon. Add this to the apple and toss to coat. Add the 3 ounces grated cheddar and toss to mix. Put into a 8 inch by 10 inch baking dish. Drizzle the port all over the top.
Cream the butter and ½ cup brown sugar in a large bowl. Add the white flour and mix. Add the quick oats and 2 ounces grated cheddar and mix. Sprinkle in the crumbled bacon and mix.
Spread this mixture evenly over the top of the apples.
Bake, uncovered in a 350 F oven for 40-45 minutes until the top is golden brown and the apples are soft.
Serve warm or at room temperature.
WINNER OF THE ‘PEOPLE’S CHOICE’ IN THE ORCHARD TO TABLE RECIPE CONTEST!
- 6 lg Ambrosia apples
- ¾ cup raisins
- ¼ cup currants
- ½ c sugar
- Lemon juice
- ½ lb butter
- ¾ c sugar
- 2 ½ cups flour
- 3 TBSP Water
- 1 egg yolk
Filling: Peel apples and cut in thin slices.
Add all filling ingredients into a pan and cook on the stove until the apples are soft.
Dough: Mix dry ingredients together.
Cut in the butter and add the water a little at a time until the crust comes together.
Save a third of the dough for the top and roll the rest out to cover at least halfway up an 8” spring form pan. Put in the apple filling, then roll the rest of the crust out and cut into strips.
Make a criss cross pattern on the top and brush with the egg yolk.
Bake at 400 until golden – about 20 min.
Serves 4-6 guests
1 egg yolk
juice of 1/2 lemon
1teaspoon of grainy Dijon mustard
1/4- 1/3 cup of neutral oil (grape seed)
salt to taste
1 small shallot
2 tablespoons of tarragon vinegar
1/4 cup of good olive oil
salt to taste
2 Ambrosia apples
3/4 cup of walnut halves
1/4 cup of olive oil for walnuts
prosciutto (one slice per guest)
1/4 bunch of flat leaf parsley
1 bunch of watercress
2 celery stalks
1 small celery root
To make the aioli – place the egg yolks in a bowl and mix with the mustard. Slowly drip the neutral oil in to the yolk/mustard mixture while whisking continuously. When an emulsification has formed you can speed up the addition of oil. Thin in alternating increments with the lemon juice to taste so that the emulsification doesn’t split. Season to taste once desired consistency is reached with the oil & lemon juice.
To make the vinaigrette – finely dice the shallot & macerate in the tarragon vinegar while you make the aioli. Next, add the olive oil in a steady stream while whisking or stirring the shallot/vinegar mixture. Season to taste with salt.
Warm 1/4 cup of olive over medium heat, add the walnuts & toss them in the warm oil until they are fragrant and toasted. Season with salt to taste.
Dice and slice the apple, celery, celery root, pick the parsley & watercress. Dress the plate with the aioli, Season these diced and sliced elements separately with vinaigrette & arrange on the plate. Add the prosciutto, walnuts, and a last artful drizzle of vinaigrette.
Oh Baby, That’s Good Sauce
1 1/4 cups water
Blend cooled apples until smooth. Makes approximately 3 cups.With no added sugar or preservatives and a bright, sweet flavour, this wholesome and delectable treat will have your whole family saying, ‘oh baby – that’s good sauce!’.
Spice it Up!
Try this spicy Fresh Ambrosia Salsa recipe as an afternoon snack, serve it with chips at your next party or smother pork or halibut in it. Your taste buds will be doing the cha-cha.
FRESH AMBROSIA SALSA
1 medium onion (summer variety e.g. Walla Walla or Ailsa Craig), finely chopped
1 medium clove garlic, crushed
2-3 medium tomatoes, finely chopped
1 Jalapeno pepper, seeded and finely chopped (or seeded chopped chili pepper)
1 small sweet pepper, seeded and finely chopped
1 medium Ambrosia apple, cored and finely chopped
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1 tablespoon chopped cilantro
Mix all ingredients and rest for 15 minutes to allow flavours to blend before serving.