Cooks who have a way with words have been busy this fall creating some great recipes featuring SweeTango apples.
Here is a compilation of recipes from food blogs across the country. Be sure to give these tasty creations a try!
SweeTango Apple, Bacon and Cheddar Pecan Sticky Buns
Author: Closet Cooking
Prep Time: 20 minutes
Rise Time: 3 hours 10 minutes
Cook Time: 30 minutes
Total Time: 4 hours Servings: 16
Pecan sticky buns with apple, cheddar and bacon make for a perfect blend of sweet and savoury in a tasty fall breakfast treat.
Ingredients
For the basic sweet yeast dough:
1/4 cup water, warm
1 tablespoon active dry yeast
1 teaspoon sugar
1/3 cup sugar
2 eggs, room temperature
1/3 cup butter, melted
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 cups flour
For the apple, bacon, cheddar sticky buns:
3 tablespoons butter, room temperature
1/2 cups brown sugar
1 teaspoon cinnamon
2 SweeTango apples, peeled, cored and sliced
2 cups cheddar cheese, shredded
6 slices bacon, cooked and crumbled (optional)
1/3 cup butter, room temperature
3/4 cups brown sugar
2 tablespoons corn syrup
1/2 cup pecans or walnuts, toasted and optionally coarsely chopped
Directions
For the basic sweet yeast dough:
- Mix the water, yeast and sugar into a large bowl and let it sit until it is foamy, about 10 minutes.
- Add the sugar, eggs, butter, sour cream, vanilla, salt and 2 cups of flour, mix for 2 minutes at medium or 200 strokes by hand and stir in enough of the remaining flour to make a soft dough.
- Place the dough onto a lightly floured surface and knead until smooth, about 5 minutes. The dough should feel soft and buttery and not sticky.
- Place the dough in a large greased bowl, cover with a damp towel and let rise until it has doubled in size, about 1 hour and 30 minutes.
For the apple, bacon, cheddar sticky buns:
- Punch the dough down, knead for 30 seconds, cover rest for 10 minutes.
- Roll out the dough on a floured surface into a 16″ by 12″ rectangle.
- Spread the butter onto the dough leaving 1 inch of one of the narrow edges free.
- Sprinkle the mixture of the brown sugar and the cinnamon onto the buttered part of the dough followed by the apple, cheddar and half of the bacon.
- Roll the dough into a log starting with the buttered narrow end, pinch the seam to seal and cut into 16 even slices.
- Melt the butter, brown sugar and corn syrup in a pan at low heat, mix in the nuts and remaining bacon and pour the mixture into the bottom of the baking dish.
- Arrange the buns on top of the mixture, cover in plastic wrap and let rise until doubled in size, about 1 hour and 30 minutes.
- Bake in a 350F preheated oven until golden brown, about 20-30 minutes.
Pork Chops with Apple Puree
Author: Never Enough Thyme
Ingredients
2 lb. SweeTango apples, peeled and diced
1 1/2 cups sugar (1/3 cup)
3 cups water (1 cup)
1/2 cup apple lovage vinegar (1/4 cup apple cider vinegar)
1/2 cup grapeseed oil (1/4 cup extra virgin olive oil)
2 tblsp diced shallot
2 pork chops, thin (4 thick center cut pork loin chops)
(Salt and pepper)
(1 tblsp. butter)
(1 tblsp. canola oil)
Instructions
- Place the peeled and diced apples along with the sugar and water in a medium saucepan. Bring to a boil, reduce heat to a simmer and cook until apples are soft and the liquid is reduced (about 20 minutes).
- Meanwhile, mix the vinegar, oil, and shallot in a small bowl and set aside.
- Heat a large, heavy skillet over medium high heat. Season the pork chops liberally with salt and pepper. Add the butter and oil to the pan. When the butter has melted, add the pork chops. Cook, turning occasionally, until cooked through (internal temperature should be 160 degrees).
- Finish the apple puree by blending until smooth, or for a chunkier puree simply stir with a fork.
- Serve the chops topped with SweeTango apple puree and dress with apple vinaigrette.
Cinnamon Apple Muffins Recipe
Author: Robyn Stone | Add a Pinch
Cinnamon Apple Muffins make the perfect addition to any breakfast. Get this family favorite recipe for Cinnamon Apple Muffins.
Serves: 12
Ingredients
2 cups all-purpose flour (+ 2 teaspoons for coating apples)
1½ teaspoons baking powder
½ teaspoon salt
2 teaspoons ground cinnamon (+ ½ teaspoon for coating apples)
2 cups diced apples
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
½ cup milk
For the Topping:
½ cup butter, melted
½ cup granulated sugar
½ cup ground cinnamon
Instructions
- Preheat oven to 375º F. Spray muffin tins with bakers spray or coat well with shortening or butter and flour, making sure to discard any excess flour from the tins after coating.
- Sift together flour, baking powder, salt, and cinnamon in a medium bowl. Set aside.
- Toss together diced apples and 2 teaspoons of flour to coat apples in a separate bowl. Set aside.
- Cream together butter and sugar until lightened in color, about 3 minutes. Add an egg, one at a time, taking care to fully incorporate before adding the other. Mix in vanilla.
- Gently fold in flour mixture, alternating with milk. Stir until just combined. Fold in diced apples and scoop mixture into prepared muffin tins, filling about ⅔ to ¾ full. Bake until a toothpick or skewer inserted in the middle comes out clean, about 30 minutes.
- Prepare topping for muffins while the muffins are baking by melting the butter and allowing to cool slightly. Pour butter into a separate bowl sized easy for dipping tops of muffins. Mix together granulated sugar and cinnamon in a separate bowl and set aside.
- Once muffins have baked, remove from the oven and allow to cool slightly in the muffin tin. Then, remove each muffin and dip first into the melted butter and then into the cinnamon sugar mixture. Place onto a plate to finish cooling.
Pork Chops with Apples and Onions Recipe
Author: Robyn Stone | Add a Pinch
Prep time: 3 mins
Cook time: 12 mins
Total time: 15 mins
Serves: 4-6
Pork Chops with Apples and Onions makes an easy, elegant, and quick weeknight meal perfect for serving your family or guests. Get this family favorite pork chops with apples and onions recipe.
Ingredients
4-6 thick slice pork chops with bone-in
olive oil
salt
pepper
3 apples, sliced
1 medium sweet onion, sliced
Instructions
Place skillet over medium-high heat. Drizzle with olive oil to coat well. Sear pork chops on both sides until nice and brown. Reduce heat to medium and add salt and pepper, apples, and onion slices. Cook until pork chops are cooked throughout and juices run clear when pierced with a fork. Remove from skillet and serve warm.
Sweet Potato and SweeTango Apple Soup
Author: Bunkycooks
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
For some additional preparation ideas and flavors – A little diced celery would be nice to add to the other vegetables while sautéing them. I also like the idea of some fresh sage or Moroccan spices (cumin, ginger, etc.) added to the vegetable stock while the veggies simmer. You might also like to try substituting homemade chicken stock or your favorite Organic brand for another level of flavor in the soup.
Ingredients
3 Tablespoons unsalted Butter
1 cup Yellow onion, diced
1 cup SweeTango apple, peeled, cored, diced
1 cup Butternut squash, peeled, seeded, diced
1 cup Sweet potato, peeled, diced
2 1/2 cups Organic Vegetable stock
1/2 cup Half and Half (If you like a thinner soup, add a little more)
1/4 – 1/2 teaspoon Kosher Salt, or more to taste (This will depend on the stock you use)
1/4 teaspoon Ground ginger, or more to taste
Freshly ground white pepper, to taste
Garnish with Espelette or Aleppo pepper
Cooked and diced smoky bacon, if desired
Directions
1. Melt butter in a medium Dutch oven over medium heat. Add the onions, apple, butternut squash, and sweet potato. Sprinkle with a little Kosher salt and cook, stirring occasionally, until the onions are translucent and the vegetables are softened, about 8-10 minutes. Add the stock, bring to a boil, and then reduce to a simmer. Cover and cook for 30-40 minutes until the vegetables are very soft.
2. Purée the soup in batches until smooth and velvety and pour into a clean pan or Dutch Oven. Add the Half and Half, Kosher salt, ground ginger, and freshly ground white pepper. Warm soup over a low heat, stirring frequently, until the flavors have time to come together. Serve warm garnished with Espelette or Aleppo pepper and diced bacon, if desired.
Apple Fritter Rings
Author: Spoon Fork Bacon
This is one of my favorite doughnut situations we have ever posted. I am very excited about it because it is what I have always wanted in an apple fritter. Let me start off first by saying that apple fritters are one of my favorite things to get at the doughnut shop. I especially flip over them if they have just been made and are still warm.
Apple and Brussels Sprout Cole Slaw
Author: A Cozy Kitchen
I’m not exaggerating when I tell you that SweeTangos are some of the best apples I’ve ever had–they’re SO crispy, perfectly sweet and slightly acidic. As I bit into the apple and walked around my apartment, Amelia started jumping after me like a lunatic because she’s obsessed with foods that make noise. I don’t understand this, but if I’m eating crunchy chips she will not leave me alone. It’s something about the noise. So, basically my point is that these apples are crazy crispy, in a good way, of course.
While I love to bake with apples, these are better suited to be paired with something, maybe cheese, maybe in a salad or simply enjoyed on their own. I’d categorize them as fancy-ass apples. Kind of high-end, if you will. If you live in LA, you can find them at Gelson’s grocery store. If you’re located elsewhere, no biggie, they’re sold nationwide. I’d like to discuss this sandwich, please.
This cole slaw is all about acidity and texture. The apples are crunchy, the Brussels are a little crunchy and the acidity level is fun. Not too tart so you pucker, but enough so if you’re eating it atop sweet bbq you have some contrast. My favorite ingredient is the ground ginger. It’s so unexpected and subtle but makes something that’s super simple interesting.
SweeTango Apple Quinoa Pudding
Author: Nibble & Feasts
Apples are the most popular fruit in our fruit bowl. They are the “anytime snack” that my four-year-old son is allowed to have whenever he feels like it. He can have them before dinner, late at night, early morning, it’s the freebie snack of the day and we are more than happy to give him one at any time he longs for one.
When the kind growers over at SweeTango Apples gave me the opportunity to taste their new variety of apples, I jumped at the chance to get my hands on these delicious gems.
Spicy Turkey Salad with SweeTango Apples and Baby Kale
Author: Nibbles & Feasts
I always love a salad with a good “crunch.” It feels like it completes the bite and makes it taste one hundred times better. When I want a good crunch, I like to add little pieces of apple to my salad. SweeTango apples not only gave my salad that perfect “crunch” but it also gave it that sweet, juiciness it needs for that perfectly balanced bite bursting with flavor.
SweeTango Apple Crisp
Author: Cooking with Amy
The SweeTango is perfect for apple crisp, which is super easy to make, easier than pie or even a cobbler. It’s the kind of thing that takes only minutes to prepare, then you can pop it in the oven after or even during dinner. The smell of apples, butter and cinnamon might be the best thing about autumn.
Sweet Potato and SweeTango Apple Soup
Author: Noble Pig
Let me start by saying, my family is kind of into apples. There is rarely a time I go to the grocery store and don’t have to replenish our stash of this amazing superfruit. It’s so nice to have a snack everyone loves, is low in calories and full of vitamin C. A perfect in-between meals nibble as far as I’m concerned.
Because of this “apple love” we have going on, I was excited when SweeTango contacted me and asked if I would be interested in trying their apples. Honestly I had never heard of the SweeTango variety and was curious to taste it. That same day I was at the market and what did you know, SweeTango apples were available in my grocery store. How could I have missed these large and beautifully colored apples. Needless to say, I grabbed a bunch and went home to enjoy them.
Apple Pumpkin Galette
Author: Food Gal
I admit I do mourn the end of summer’s sweet berries and peaches. But the start of fall is definitely easier to swallow with a bounty of fresh apples to bake with. “Apple Pumpkin Galette” caught my attention because of the addition of the autumn hard squash in it.