2012 Apple Blossom Days

Apple Hill Cake

This recipe is for one of the most delicious apple desserts
and it has an added advantage it is very easy!
Directions:
Combine sugar, oil and eggs
Add 4 cups diced apples (Golden Delicious)
Add sifted dry ingredients to apple mixture.
Pour into 9 x 13 greased cake pan
Bake for 1 hour in a preheated 350 oven.

Ingredients:
The Apple Hill Growers have compiled their
many tasty and time-tested recipes into three
recipe books. These are available for purchase
at your favorite Apple Hill Grower.
To order by mail: write to Apple Hill Growers,
P.O. Box 494 Camino, CA 95709. Or leave your
name and address at (530)644-7692 and
well send you an order form.

2 cups sugar,
1/2 cup oil and 2 eggs
4 cups diced apples
(Golden Delicious)
2 cups flour, 1 tsp. salt,
2 tsp. cinnamon,
1 tsp. nutmeg,
2 tsp. baking soda

2012 Apple Blossom Days

Boa Vista Orchards

Apple Cookies (Gluten-Free)

Directions:
Preheat the oven to 375 F. Lightly oil a baking sheet or line it with parchment paper.
In a large bowl, cream the butter and brown
sugar until light, about 3 minutes, then beat in
Ingredients:
the egg, scraping down the sides of the bowl.
1/4 Pound (1 stick) Unsalted Butter,
Add the salt and the cloves and mix until comsoftened
bined.
1 cups Brown Sugar
In another bowl, whisk together the flours,
1 egg
baking soda, and xanthan gum. Beat half of
1/2 Teaspoon Salt
the flour mixture into the butter mixture, then
1/2 Teaspoon Ground Cloves
add the apple and the milk. Add the remaining
1 Cup Garbanzo and Fava Flour
flour and mix well.
1 Cup Rice Flour
Drop the dough by teaspoonfuls onto the pre1 Teaspoons Baking Soda
pared baking sheet.
3/4 Teaspoon Xanthan Gum
Bake for 12 minutes, or until lightly browned.
1 Medium Apple*, Peeled, Cored,
Cool on a wire rack.
Minced or Grated
1/3 Cup Milk
* Use a firm apple in this recipe
Granny Smith is perfect.

2012 Apple Blossom Days

Boeger Winery

Coffee and Red Wine Marinade for Beef

Not sure what to do with this mornings leftover coffee & last nights
half-drunk bottle of wine? Ive got the perfect solution...well, recipe for you.
In a food storage bag or glass baking dish large enough for the meat to lie flat,
add coffee, wine, molasses, garlic, vinegar, peppercorns and salt.
Add meat and turn several times. Refrigerate and allow meat to marinate
for one hour up to 24 hours. (The longer the meat marinates, the better it will taste!)
Remove meat from marinade. Lightly oil grill racks. Place steak on grill and cook for
7-8 minutes per side for a tri-tip steak or 4-5 minutes per side for a flank steak for
medium-rare. Transfer meat to cutting board and
let rest for 10 minutes.
Ingredients:
Slice and serve and enjoy with a glass of red wine.
1 c. brewed coffee, room
temperature
From the kitchen of Tara De La Rosa
c. Boeger Red wine
3 T. dark molasses
3 cloves garlic, chopped
2 T. balsamic vinegar
2 T. extra virgin olive oil
1 T. black peppercorns, crushed
Beef tri-tip or flank steak

2012 Apple Blossom Days

Fenton Herriott Vineyards

Minestrone Soup
Directions:
In a large pot, heat olive oil and add garlic,
onions, celery, and carrots. Cook until
onions are soft.
Add diced tomatoes, broth, juice, cabbage, peas,
beans, and spices. Bring to boil, then reduce heat
and simmer for at least 30 mins.
Add pasta and cook another 10 minutes until
pasta is tender. Add parsley just before serving.

Ingredients:
4 cups vegetable broth
4 cups V8 Juice
cup chopped parsley
1 large onion
2 carrots - sliced
2 stalks celery chopped
1 clove garlic minced
28 oz can diced tomatoes
1 cup cabbage
1 cup frozen peas
1 cup small white beans
soaked over night
1 cup uncooked macaroni
(or other small pasta)
Olive oil
basil, oregano, and thyme
salt and black pepper to taste

2012 Apple Blossom Days

Grace Patriot Wines

Kickin Chocolate Cherry Brownies

Directions:
In a 9x9 pan
Use Ghiradelli Brownie Mix or your favorite mix that uses water because
who has time to make brownies from scratch.
Follow directions on mix, but replace water with equal amounts of wine,
preferably those with cherry flavors as in Grace Patriot Syrah or Grace Patriot
Season Finale Dessert Wine.
Add 1/2 tsp cayenne or more for extra kick.
Add 3/4 cup of dried cherries (dried Tartan Cherries from Costco work great).
Bake to desired consistency.
Pair with Grace Patriot Wines Syrah or Season Finale
and get ready for a romantic evening...
use your own recipe to follow.

Ingredients:

Favorite Brownie Mix

Grace Patriot Syrah or
Season Finale Dessert Wine
tsp cayenne
cup dried cherries

Kids Inc.

2012 Apple Blossom Days

Chicken Pot Pie

All our desserts are made from scratch and our dough is rolled by hand.
Experience the Difference.
Directions:
Place frozen vegetables in salted water and bring
to boil. Drain and set aside.
Saute chopped onion in butter until translucent
(about 4 minutes). Add flour and stir to make
roux. Mixture will be thick.
Add Chicken broth and milk. Add salt, thyme,
and black pepper. Using a whisk, stir until thick
and bubbly. Sprinkle shredded chicken with
lemon pepper to taste.
Add to chicken broth mixture. Fill individual
bowls or casserole dish with chicken filling.
Roll out pie dough and top chicken filling.
Bake in 350 degree oven until top crust is golden
brown and filling is bubbling.

Ingredients:
Prepared Pie Dough (refrigerated)
20 ounces Frozen Mixed Frozen
Vegetables
1 Cup Chopped Onion
Cup Butter
2/3 Cup Flour
4 Cups Chicken Broth
1 Cups Milk
1 teaspoon salt
1 teaspoon thyme
1 heaping teaspoon black pepper
2 Cups Shredded Chicken
(1 Cooked Rotisserie Chicken)
teaspoon lemon pepper
(to taste)

Lava Cap Winery

Smoked Gouda and Caramelized Onion Quesadillas

2012 Apple Blossom Days

6 Appetizer Servings
Directions:
Melt 2 tablespoons butter in heavy medium
skillet over medium heat. Add onion, brown
sugar and vinegar, saut until onion is golden
brown, stirring frequently, about 25 minutes.
Remove from heat. Cool to room temperature.
Preheat oven to 350 degrees F.
Sprinkle cheese over half of each tortilla,
dividing equally. Sprinkle prosciutto,
cilantro and sauted onion over cheese.
Season with pepper. Fold other half of each
tortilla over cheese mixture. Brush tortillas
with some of melted butter.
Brush heavy large skillet with some of
melted butter. Place over medium-high
heat. Working in batches, cook quesadillas
just until brown spots appear, brushing
skillet with butter between batches, about
2 minutes per side. Transfer quesadillas to
heavy large baking sheet.
(continued on other side)

Ingredients:
2 tablespoons (1/4 stick) butter
1 white onion thinly sliced
1 tablespoon golden brown sugar
teaspoon white wine vinegar
1 cups grated smoked Gouda cheese
(use real Gouda, not a processed
cheese product)
4 10-inch diameter flour tortillas
2 ounces sliced prosciutto, chopped
(optional, delete for a vegetarian
offering)
Chopped cilantro
2 tablespoons (1/4 stick butter,
melted)
* Recipe Courtesy of:
Diane Wilkinson Catering
Serving at Lava Cap Winery

Lava Cap Winery

Smoked Gouda and Caramelized Onion Quesadillas

(continued from other side)

Bake until tortillas are golden and cheese melts, about 5 minutes. Transfer quesadillas to
work surface, cut each into 6 triangles. Arrange on platter and serve hot with fruit salsa
(store bought works well!). Serve with Lava Cap Zinfandel Reserve.

2012 Apple Blossom Days

Madroa Vineyards

Wild Mushroom Pizza with Sage and Carmelized Onions

Directions:
Melt 3 tablespoons butter with 2 tablespoons olive oil in heavy large skillet over
medium heat. Add onions and saute until
golden, about 45 minutes. Season with salt
Ingredients:
and pepper. Remove from heat.
2 Frozen Pizza Rounds
Melt remaining 4 tablespoons butter with
7 tablespoons butter, divided
1 teaspoon olive oil in another heavy large
2 tablespoons plus 1 teaspoon olive oil
skillet over medium-high heat. Add
3 onions, halved lengthwise, thinly
mushrooms, garlic, shallot and sage. Saute
sliced crosswise
4 minutes. Add wine and simmer until
2 pounds assorted wild mushrooms*,
almost all liquid is absorbed, stirring
cut into bite-size pieces0
frequently, about 13 minutes. Season
6 garlic cloves, minced
with salt and pepper.
2 tablespoons minced shallot
Using a pizza stone, preheat oven to 500F
2 cups dry white wine
at least 30 minutes before baking. On a
1 tablespoon minced fresh sage (or 1
lightly floured board, roll out 2 dough disks
tsp dried)
to approximately 8-inch rounds. Dust either
3 cups grated Fontina cheese (about
a pizza board or an inverted baking sheet
10 ounces)
and transfer one pizza round. Lightly brush
Cornmeal (for dusting)
dough with olive oil. Sprinkle with 1/2 cup
* Any combination of button, oyster,
cheese, 2 1/2 tablespoons onions, and
chanterelle, and stemmed shiitake
(continued on other side)

Madroa Vineyards
Wild Mushroom Pizza with Sage and Carmelized Onions

(continued from other side)

1/2 cup mushrooms. Sprinkle with salt.

Transfer pizza round from pizza board or baking sheet
to pre-heated pizza stone. Bake pizzas 6 minutes.
Rotate pizzas half a turn. Bake until crust is deep brown,
about 6 minutes longer.
Using large spatula, carefully transfer pizzas to
cutting board. Let rest 1 minute. Slice into wedges and serve.
Repeat with remaining ingredients.

2012 Apple Blossom Days

Pine OMine

Apple Muffins
Makes 1 dozen muffins
Directions:
Pre-heat oven to 375 degrees, Grease muffin tin with vegetable oil
Combine first 5 ingredients in blender and blend.
In a large bowl mix flours, soda and spices with a fork. Pour in blended mixture and stir
with a fork until just moistened. Stir in apple with as few strokes as possible.
Fill muffin tin about 2/3 full.
Bake 15-17 minutes.
Ingredients:
1 Large egg
cup honey
1T. vegetable oil
cup yogurt
t. vanilla extract
11/4 cup unbleached white flour
cup whole wheat flour
11/2 t. baking soda
1 t. cinnamon
1/8 t. nutmeg
1 medium Granny-Smith apple, grated

Rainbow Orchards

2012 Apple Blossom Days

Apple Crisp
A favorite dessert from the Rainbow Orchards bakeshop, Apple Crisp can
be served warm or cold and is delicious with vanilla ice cream!
Serves 4-6.
Peel and slice apples. Place in a shallow one-quart casserole. Sprinkle with the water.
Combine dry ingredients.
Cut the butter into the dry ingredients. Distribute evenly over the apples. Dont mix!
Cover and bake at 350 for hour.
Uncover and bake another half hour.

Ingredients:
2 lbs. Rainbow Orchards apples
cup water
cup sugar
cup brown sugar
teasp. nutmeg
teasp. cinnamon
teasp. salt
cup flour
cup butter

2012 Apple Blossom Days

Smokey Ridge Farmstand and Charcuterie

Pulled Pork Sandwich with Spicy

APPLE KETCHUP Sauces
serves 4-6
Directions:
Cut pork into chunks, rub with salt and spices
and refrigerate for several hours or overnight.
Preheat oven to 250 degrees F. Let pork sit at
room temp. for 20 minutes before cooking.
Meanwhile in an oven-proof frying pan saute
onions, garlic and jalapenos in olive oil. Add the
pork shoulder and brown on all sides. Stir in apple
ketchup and stock, bring to a simmer, cover with
lid or tin foil and transfer to the oven to bake for
about 2 hours or until the meat is very tender.
Shred the pork. Add the lime juice, and season
with salt and pepper to taste. Serve on a roll or
tortilla with your favorite accompaniments.
Accompaniments:
Rolls, tortillas, sliced green onions, sliced
cabbage, squeezed lime, sliced avocado.

Ingredients:
1 lb Pork Shoulder Butt,
cut into chunks
2 t salt
t cayenne pepper
t ground black pepper
1 T brown sugar
1 T Jalapeno Olive Oil
1 small onion, chopped
1 minced garlic clove
3 T chicken stock, apple cider,
hard cider or beer
1 jar Smokey ridge APPLE KETCHUP
1-2 jalapenos thinly sliced or
minced
Juice of 1/2 a lime or more to taste

2012 Apple Blossom Days

Wofford Acres Vineyards

LaMancha Pate
This is perfect picnic food and a hit every time Mike makes it!
Directions:
Melt one cube of butter in large skillet over low
Ingredients:
heat. Add mushrooms, garlic and onion. Saut
lb (2 cubes) Butter
for 3 to 5 minutes. Add liver and cook until liver
1 lb Fresh Venison Liver (Ok, I know
it is hard to come by so you can use
is tan on one side then turn and cook until tan on
Elk or Bear. Ok, Ok, so those are hard
both sides. Add salt, pepper, rosemary, oregano,
to get too. You can use lamb or beef.)
mustard and 2/3 cup of LaMancha to skillet.

lb Mushrooms
Pour glass of LaMancha for the cook.
1 Red Onion diced
Cover and simmer until liver is cooked thor6 Garlic cloves diced
oughly. Remove cover and reduce liquid in half.
1 tsp Season Salt
Remove from heat to allow cooling.
2 tsp Fresh Rosemary, 1 tsp dried
Cut remaining cube of butter into pieces and
may be substituted for fresh
place in food processor or blender. Add some

tsp Oregano
of the cooked liver and sautd ingredients into
1 tsp Dry Mustard
processor or blender. Blend until smooth and re1 bottle LaMancha, 2/3 cup for the
peat until all ingredients have been blended into
Pate. The rest is for you to enjoy
a smooth texture. Remove from processor and
Pepper to taste
place into serving vessel that can be refrigerated.
If you want it a little hot, add
Refrigerate for 24 hours to allow flavors to blend
some horseradish.
together. Serve with slices of French bread.