PIÑATA!® Apple Recipes

Recipes

Braised Pork Belly & Pinata Apple Strudel

Feature recipe from Chef Jason Wilson; Crush Restaurant, Seattle

Pinata Apple and Blue Cheese Tart

Feature recipe from Chef Jason Wilson; Crush Restaurant, Seattle

Pinata Apple Salad

Feature recipe from Chef Jason Wilson; Crush Restaurant, Seattle

Braised Pork Belly & Pinata Apple Strudel

Pork Belly:

2 ½ lbs. Fresh Pork Belly
1 stick Cinnamon
3 bay leaves
1 cup fresh apple juice
2 shallots, sliced thin
1 clove garlic
2 tbsp. molasses
2 tbsp. Brown Sugar
3 tbsp. Kosher Salt
3 cups Water
½ bunch sage
3 sprigs rosemary

Garnish of Fresh Piñata Apple Julienne, tossed with Salt and Pepper & Olive Oil.

Apple Strudel:

2 each Fresh Pinata Apples, chopped into ½ inch cubes, skin on.
½ yellow sweet onion, small diced
6 leaves of fresh sage, chopped fine
1 tbsp. Chopped rosemary
1 tbsp. Brown sugar
2 tbsp. Cider vinegar
2 tbsp. Whole Butter
2 tbsp. Kosher Salt
3 tbsp. melted butter
6 sheets of Brick Dough/also can use phyllo, but use 12 sheets.

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Pinata Apple and Blue Cheese Tart

5 each Stemilt Pinata Apples, peeled cored and sliced ½ inch thick
4 oz. Blue d’Arvegne Cheese
6 Strips of thickly cut Smoked Bacon, chopped in lardons (rectangles ¼”x3/4”)
2 tbsp. Chopped Fresh Rosemary
3 tbsp. Whole Butter
3 tbsp. Clarified Butter
1/4 cup White Sugar
1 cup water
3 tbsp. Balsamic Vinegar
3 tbsp. Kosher Salt
1 pint Chicken Stock
2 lbs. Puff Pastry Dough
4 Large Walla Walla Onions, sliced fairly thin (roughly 1/2”)
24 sage leaves, fried in olive oil and seasoned with salt

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Pinata Apple Salad

3 Fresh Stemilt Pinata Apples
1 bunch of Sage, picked leaves only
2 heads of Frisee
2 heads of Endive
12 slices of Prosciutto, shaved thin with a peeler
3 ounces Pecorino Cheese
4 tbsp. Extra Virgin Olive Oil
2 tbsp. Cider Vinegar
1 tsp. Grain Mustard
1 tsp. Chopped Shallots
1tbsp Kosher Salt
1 tsp. Black Pepper

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Cherry-Fennel Salad Dressing

Prep Time :10 Minutes

1/2 cup chopped onion
2 tablespoons olive oil
1/4 cup wine vinegar
2 tablespoons honey
1 teaspoon crushed fennel seeds
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups Northwest fresh sweet cherries, pitted and halved
Marinated Poached Halibut*
4 lettuce leaves
2 green onions, diagonally sliced

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Sauté onion in oil until crisp tender. Add vinegar, honey, fennel, salt and pepper, bring mixture to a boil. Add cherries and boil 1 minute. Cool. Arrange halibut on lettuce leaves. Spoon cherry dressing over halibut and sprinkle with sliced green onions. May be served warm or cold.

Makes 4 servings.

Marinated Poached Halibut: Combine 1/4 cup each water and white wine vinegar, 2 tablespoons each dry white wine and olive oil, 1 tablespoon sugar, 3/4 teaspoon salt and 1/4 teaspoon each dried thyme and dried peppercorns. Bring mixture to boil and simmer 5 minutes. Add 1 pound cubed halibut and simmer 3 to 5

minutes or until fish barely flakes when tested with a fork. Drain and use in warm or cold salads. Makes 4 servings.

Nutritional Analysis Per Serving: 211 Cal., 9.0 g pro., 8.4 g fat (35% Cal. from fat), 26.4 g carb., 12 mg chol., 1.6 g fiber and 292 mg sodium.