Food & Drink

RECIPE: What I Made with My Apple Picking Picks

by Brielle Nalence

Terhune OrchardsI recently visited Terhune Orchards in Princeton, NJ to partake in the age-old autumn tradition, apple picking. It’s easy to get carried away out in the orchards with your paper bag and endless apples ripe for the picking. After all of that work, what do you do with the fruits of your labor? Well, I made my favorite autumn bisque and accompanying apple biscuits and here are the (gluten-free!) recipes. I used gala apples, but you can also use golden delicious.

 

 

 

Butternut Squash Apple Bacon Bisque

You will need:

1 large butternut squash, peeled and cubed (about 2 cups – Tip: Trader Joe’s sells already cut and cubed butternut squash!)
3 whole carrots, peeled and cut into large chunks
1 1/2 t melted coconut oil
1 t sea salt
1 medium yellow onion, chopped
2-3 medium apples (I prefer gala or golden delicious)
2 cups chicken stock (or vegetable stock)
1 cup full fat coconut milk
1 T cinnamon (add more to taste)
1 t nutmeg (add more to taste)
5 strips cooked bacon (it’s best to get uncured, nitrate free bacon!)

Get Cooking!

1. Preheat oven to 350 F

2.Toss squash and carrots with coconut oil in a boil. Arrange in on a baking pan and roast veggies uncovered for 35 minutes or until tender

3. In a large stock pot or dutch oven over medium heat, cook bacon until crisp. Remove bacon when crisp and set aside for later, but keep the bacon fat in the pot.

4. Add the onion and apple to the pot and sauté in the bacon fat over medium heat until tender, about 5 minutes

5. Add the roasted butternut squash, carrots, chicken broth, and coconut milk to pot and bring to a boil stirring often

6.Remove from heat

7. Use a blender to blend the bisque ingredients

8. Return bisque to pot and bring to a simmer and season with salt, cinnamon, and nutmeg. Stir in bacon crisps and leave some bacon for garnish.

 

Apple Biscuits

What You’ll Need:

6 egg whites
3/4 cup almond flour
1/4 cup coconut flour
1 t baking powder
1/4 t sea salt
1/4 cup almond milk
1 1/2 T coconut oil
1 or 2 small apples (I prefer golden delicious)

Get Baking!

1. Preheat oven to 400 F

2. Line a muffin baking pan with muffin cups

3. In a blender, add the egg whites, almond flour, coconut flour, baking powder, salt, almond milk, coconut oil, and apples and whip the mixture using the blender

4. Pour even amounts of mixture into muffin cups

5. Put in over to bake for 15 to 18 minutes until the tops are golden brown

6. Serve warm with your bisque!



Terhune Orchards

330 Cold Soil Road
Princeton, NJ 08540