PIÑATA!® Apple Recipes

Recipes

Braised Pork Belly & Pinata Apple Strudel

Feature recipe from Chef Jason Wilson of Crush restaurant in Seattle, Washington

Pinata Apple and Blue Cheese Tart

Feature recipe from Chef Jason Wilson of Crush restaurant in Seattle, Washington

Pinata Apple Salad

Feature recipe from Chef Jason Wilson of Crush restaurant in Seattle, Washington

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.