Linvilla Orchards and SNAPPY Hour with The Reverend Michael Alan
This past weekend Art in the Age had the privilege of joining our favorite rennaisanse man, The Reverend Michael Alan, on an apple picking excursion to Linvilla Orchards in Media, PA. The Reverend brought along his close friend Beth Beverly, of Diamond Tooth Taxidermy fame, to help with the picking.
Although it is only the start of apple picking season, Linvilla’s orchards hung heavy with fruit, and we were even able to stock up on some of the last peaches of the season.
Of course we couldn’t pass up a tractor ride, and took advantage of this slow and steady transportation every chance we had.
After the long day of picking, The Reverend prepared an amazing SNAPPY hour for a group of his closest friends, featuring Art in the Age SNAP and the fruit picked that morning. Pick up some SNAP and a bushel of apples and try these recipes at home!
Mulled Apple Cider
1/2 Gallon Apple Cider
Zest and juice of an Orange
1 each piece of fresh Ginger, peeled and sliced
3 Cinnamon sticks
6 Anise pods
1 Tbsp of whole cloves
SNAP
Combine all the ingredients, except for the Snap, in a pot, cover and heat over medium-low for about 20-30 minutes. Pour a shot of Snap into a heat proof glass and top off with the warm mulled cider.
Apple Stuffed Mushrooms
2 dozen large Button Mushrooms, caps left whole and stems diced
1 medium Onion, diced
3 cloves Garlic, minced
2 medium Apples, peeled and diced
1 Red Bell Pepper, diced
1/3 Cup grated Parmesan Cheese
1 tsp Thyme
Zest and juice of 1 Lemon
Bread Crumbs*
Salt & Pepper
Olive Oil
Preheat an oven to 350. Toss diced apple in lemon juice to prevent browning. Heat 2 tablespoons of olive oil into a large saute pan over moderate heat. Add onions, garlic and bell pepper to pan, season with salt and pepper and sweat for about 5 minutes. Add mushroom stems and diced apples and continue to cook for about 10 more minutes, Transfer to a mixing bowl and cool slightly. Add cheese, thyme and enough bread crumbs to bind the stuffing together- season again with salt and pepper to taste. Toss mushroom caps in a little olive oil and arrange in an baking dish. Fill each cap with stuffing and then top with a little more cheese. Bake for about 20-25 minutes, or until the mushroom caps are soft and the filling browned.
*I made my own bread crumbs from a loaf of American Grain bread from Wild Flour Bakery. It is made with quinoa, wild rice corn meal and pecans and is perfect for this recipe.
Apple Chutney
1 1/2 Cups Apple Cider Vinegar
1 Cup Brown Sugar
1/2 Cup Honey
1 1/2 Cups Apples, chopped
1 Cup Walnuts, toasted
1 Cup Raisins
Salt & Pepper
Add vinegar, brown sugar and honey to a saucepan. Heat until the sugar is dissolved and then reduce the liquid by half. Add apples, walnuts and raisins and continue to cook until the apples are soft and the mixture is nice and syrupy. Season with salt and pepper to taste and then cool.
This is delicious served with goat cheese and slices of toasted baguette.
Apple and Pork Meatballs
1 1/2 lbs. Ground Pork
1 medium Onion, diced
3 cloves of Garlic, minced
1 medium Apple, diced
1/2 Bread Crumbs (maybe more, maybe less)
1/4 Cup Parsley, chopped fine
Pinch of Red Pepper Flakes
Olive Oil
Salt & Pepper
Preheat an oven to 400. Heat about a 2 tablespoons of olive oil in a saute pan over moderate heat. Add onions, garlic and apple- season with salt, pepper and red pepper flakes- and cook until the onions are translucent and the apples are tender. Transfer to a mixing bowl and cool slightly. Add ground pork, parsley, and enough bread crumbs to bind the mixture. Roll into walnut sized meatballs, arrange in a baking dish and bake for about 20 minutes, or until done.
These meatballs are great on their own or even better on a slider roll with the aioli recipe below.
Garlic Mustard Aioli
3 cloves of Garlic
1 tsp Salt
1/2 tsp Pepper
2 Tbsp Dijon Mustard
2 Egg Yolks
1 cup of Oil (this should be Canola or Olive Oil or a combination of both)
3 Tbsp of Water
In the bowl of a food processor, add garlic, salt and pepper and pulse until the garlic is minced. Add mustard and egg yolks and pulse again. With the processor running, slowly add the oil as the mixture emulsifies. Add the water last to lighten the aioli.
Spiced Snap Apple Cake (from Wild Flour Bakery)
3 1/2 Flour
1 tsp Salt
1 Tbsp Baking Soda
1 Tbsp Cinnamon
1 Tsp Ginger
1 Tsp Allspice
1 Tsp Clove
2 Cups Sugar
1 Cups Brown Sugar
1 1/2 Cup Butter
4 Eggs
1 Tbsp Molasses
1/2 Cup Apple Cider
1/2 Cup SNAP
1 1/2 Cups Apples, peeled and chopped
Preheat an oven to 350. Sift flour, salt, baking soda and spices together and set aside. Cream butter and sugar, add the molasses and then the eggs, one at a time. Combine the apple cider and Snap. Alternately add the dry ingredients into the wet with the apple cider and Snap mixture, making sure to finish with the dry. Fold the apples into the batter, and pour into a large buttered and floured bundt pan- one with a removable bottom would be great. Bake for about 75 minutes or until a cake tester comes out clean.