Apple Harvest

Written by Westborn Market. Posted in Produce

A is for Apple

When it comes to apples, we’re the experts. Probably because we here Westborn Market like eating them just as much as providing you the best, highest quality fruit our farmers can pick. Here is a helpful list of all the apples we will carry this season and some great uses for each type.

Westborn Market - Apple Harvest Guide

Coffee Granite

Written by Westborn Market. Posted in Coffee, Dessert, Michigan, Recipes

Summary: Granite is frozen without stirring to produce a coarser, icier dessert.

Ingredients

  • 3 Cups very strong, brewed black coffee (mi Coffee by Paramount Coffee, Lansing, MI)
  • 1 cup Whipping Cream
  • 2 Tablespoons Vanilla Syrup
  • 1 cup Coffee Syrup

Instructions

  1. Mix the Coffee syrup with the coffee and freeze in a flat pan.
  2. With a spoon, scrape into fine shavings into chilled parfait glasses.
  3. Whip the cream and vanilla syrup together to soft peaks and place a dollop on each serving.

Number of servings (yield): 4

 

Recipe courtesy of Paramount Coffee, Lansing, MI

Struffoli

Written by Westborn Market. Posted in Dessert, Michigan, Recipes

 

Summary: Classic Italian cookie drenched in honey.

Ingredients

  • 1 3/4 cup all-purpose flour plus more for kneading the dough
  • 3 Large eggs
  • Pinch of salt
  • 1 orange zest
  • 1 Lemon zest
  • ½ teaspoon of almond extract
  • ½ teaspoon of lemon extract
  • 1 tablespoon orange juice
  • Vegetable oil for frying
  • 1 cup Fairview Farms honey

Instructions

  1. In a large bowl, combine flour and the salt. Add the eggs and lemon zest and stir until well blended.
  2. Turn the dough out onto a lightly floured board and knead until smooth, about 5 minutes. Add a little more flour if the dough seems sticky. Shape the dough into a ball, cover, let rest for 30 minutes.
  3. Work with a ¼ of the dough at a time. Roll into a 1/2-inch-thick rope. Cut the rope into 1/2-inch chunks and roll into a ball. If the dough feels sticky, use a tiny bit of flour to dust the board or your hands. (Excess flour will cause the oil to foam up when you fry the struffoli.)
  4. Line a tray with paper towels. Pour about 3 inches of oil into a wide heavy saucepan. Heat the oil to 370°F on a frying thermometer, or until a small bit of the dough dropped into the oil sizzles and turns brown in 1 minute.
  5. Slip just enough struffoli into the pan to fit without crowding. Cook, stirring once or twice with a slotted spoon, until the struffoli are crisp and evenly golden brown. Remove the struffoli with a slotted spoon or skimmer and drain on paper towels. Repeat with the remaining dough.
  6. When all of the struffoli are fried, gently heat the honey just to a simmer in a large shallow saucepan. Remove from the heat. Add the drained struffoli and toss well. Pile the struffoli onto a serving plate. Decorate with the multicolored sprinkles.
  7. To serve, break off a portion of the struffoli with two large spoons or a salad server. Store covered with an overturned bowl at room temperature up to 3 days.

Recipe courtesy of Fairveiw Farms Apiary, Fairveiw, MI