This super crunchy, sweet, and spicy salsa can be scooped up and munched with tortilla chips just as easily as it can be served atop tacos. Adjust the spiciness to your own taste by increasing or decreasing the amount of of finely chopped jalapeño you stir in.
Makes 2 cups
Ingredients:
2 SweeTango® Apples, cored, diced into 1/2-inch cubes
1 small jalapeño, finely chopped (use less to reduce heat level)
1/4 cup finely chopped red onion
1/4 cup lime juice
2 Tbsp chopped cilantro
1 Tbsp lime zest
Salt, to taste
Preparation:
Mix all ingredients together in a bowl. Season to taste with salt.
Serve with tortilla chips, atop tacos, or as a fresh, crunchy condiment with grilled fish, chicken, or pork.
Festive SweeTango Snack Pairings
SweeTango apples are in season during some of the most festive occasions of the year! From Thanksgiving through the winter holidays and any other cozy gathering, SweeTango can be a key ingredient for any seasonal spread. The following pairings come together in a snap and are sure to satisfy!
Handy tip: Dip sliced apples a 50/50 solution of lemon juice and water to prevent them from browning.
Prosciutto Wrapped SweeTango Wedges
1 large SweeTango apple, cored and sliced into 8 wedges
4 slices prosciutto, sliced lengthwise to yield 8 strips
Wrap each SweeTango wedge with a strip of prosciutto and arrange on a platter to serve.
SweeTango Slices with Cheese
1 large SweeTango apple, cored, halved, and cut into 1/4-inch flat slices
3 oz firm cheese, such as cheddar, gouda, pepper jack, or parmesan, thinly sliced to a size that fits atop the apple slices
Let SweeTango apples play the role of ‘cracker’ in this simple pairing by placing the cheese slices atop the apple slices. Try several different combinations and see which you like the best. We like pairing SweeTango with Face Rock Creamery’s Peppercorn Harvest Cheddar for the perfect balance of sweet and spicy!
SweeTango-Topped Crostini with Goat Cheese and Hot Honey
1 small or medium SweeTango apple, cored and sliced into small wedges
1 French Mini-Baguette, sliced into 1/2-inch thick pieces
Spread the goat cheese onto baguette slices and top each with one SweeTango wedge. Arrange on a serving platter and drizzle with hot honey.
Make-Ahead SweeTango Apple Breakfast Parfaits with Greek Yogurt
Make these crunchy and satisfying SweeTango apple breakfast parfaits tonight and save time tomorrow as you grab them on your way out the door!
Makes 4 parfaits, served in individual 16oz mason jars
Ingredients:
2 SweeTango Apples, cored and medium diced
3 cups (24oz) plain Greek yogurt
3 tsp maple syrup or honey (optional)
¾ cup slivered almonds
1-1/3 cup granola
Preparation:
If desired, sweeten Greek yogurt by mixing with maple syrup or honey in a small bowl to taste.
For each parfait, measure ¾ cup Greek yogurt, 3 Tbsp slivered almonds, 3/4 cup diced SweeTango apples, and 1/3 cup granola. For each 16oz mason jar, layer half of Greek yogurt, half of slivered almonds half of SweeTango apples and repeat with the rest of the ingredients for the second layer. Top with granola.
Add lids to mason jars and store in the refrigerator. Eat within 1-2 days.
Crunchy SweeTango and Celery Salad with Blue Cheese and Walnuts
Apples and celery are a classic salad duo, eliciting sweet-savory flavor with every crunchy bite. Double down on that crunch by topping with toasted walnuts, and brighten the flavor with a zesty blue cheese vinaigrette. This salad is the perfect compliment to rich main dishes like roasted chicken or turkey, and is equally at home alongside a grilled steak.
Serves 6
Ingredients:
6 Tbs. extra-virgin olive oil
4 tsp. Champagne vinegar or white wine vinegar
5 oz crumbled blue cheese
4 Tbs. minced shallots
1/4 tsp. freshly ground pepper
1 bunch celery, stalks sliced on the bias (diagonal) so that slices are 1.5” – 2” in length
2 SweeTango apples, cored and thinly sliced with a knife or mandolin
1/2 cup walnut halves, toasted
2 Tbs. fresh chives, snipped to ½” length
Preparation:
In a medium bowl, whisk the olive oil and vinegar until emulsified. Add one-third of the blue cheese and use a fork to mash into smaller bits until well incorporated. Stir in the shallots and pepper. Set aside.
In a large serving bowl, combine the celery and SweeTango apple slices and toss gently to mix. Crumble the remaining two-thirds of the blue cheese over the top, then pour the desired quantity of vinaigrette over the top. (Some may be left over.) Sprinkle with the walnuts and chives and serve immediately.
Cookie Butter and Apple Cinnamon Muffins with Streusel Topping
2 tbsp cookie butter (cold cookie butter works best)
For the glaze:
1 cup confectioners sugar
3 tbsp milk or heavy cream
Instructions:
Preheat oven to 350 degrees F. Spray muffin tin wells with nonstick spray. Set aside.
For the muffins:
In a large bowl combine the dry ingredients for the muffins, which includes flour, baking powder, baking soda, white granulated sugar, light brown sugar, cinnamon, nutmeg and salt. Mix well.
In another large bowl combine the wet ingredients for the muffins, which includes the eggs, vanilla yogurt, butter and cookie butter. Mix well.
Add the dry ingredients to the wet ingredients and mix by hand until just combined.Add the grated apples and mix again until evenly distributed in the dough.
Transfer the mixture to the muffin tins, filling the wells three quarters full. Set aside while you mix the streusel topping.
For the streusel topping:
In a medium bowl combine the white granulated sugar, light brown sugar, flours, cinnamon and nutmeg. Stir until combined. Add the cookie butter and use a fork or pastry cutter to mix the ingredients until the mixture resembles fine crumbs. Sprinkle evenly over the muffin tops.
Place the muffin tins in the preheated oven and cook for about 20 to 25 minutes, or until golden brown. Remove from oven and allow to cool in pan for 5 minutes then transfer to a wire cooling rack.
For the glaze:
Mix the confectioners sugar and milk (or heavy cream if you want a thicker glaze) until smooth. Drizzle over muffins.
Satisfy your craving for sweet autumn flavors with this easy apple strudel which is a classic European dessert. Featuring SweeTango apples with golden raisins, brown sugar and cinnamon stuffed in layers of buttery phyllo pastry. The phyllo bakes to a flaky golden-crisp while the apples retain their sweet flavor and distinct crunchiness.
Ingredients:
6 cups thinly sliced peeled and cored SweeTango apples (about 5 medium sized)
1/3 cup golden raisins
1/2 lightly packed cup brown sugar
2 teaspoons ground cinnamon
1/3 cup rolled oats
1 lemon, zested
1 tablespoon freshly squeezed lemon juice
8 sheets phyllo pastry dough thawed overnight in refrigerator (from a 454g box)
1/2 cup butter, melted and cooled slightly, possibly more
1/4 cup coarse sugar, for topping
1/4 cup icing sugar, for garnish
Instructions:
Preheat oven to 375 degrees F. Place the oven rack in the middle position. Prepare a large baking by sheet lining it with a piece of parchment paper.
In a large bowl toss together sliced SweeTango apples, raisins, brown sugar, cinnamon, rolled oats, lemon zest and lemon juice. Set aside.
Ensure the phyllo pastry is thawed. Prepare a large work surface. On half of the work surface stack 8 pieces of thawed phyllo sheets. Re-roll, wrap and re-freeze any additional sheets for another use. Cover the sheets with a damp kitchen towel and keep them covered throughout all steps to prevent them from drying.
Lay one phyllo sheet on the other half of the work surface, with the wider part going across left to right. Brush the sheet all over with melted butter. Place another phyllo sheet directly on top and brush with butter and repeat this process with the remaining phyllo sheets. Reserve some melted butter (or melt more if necessary) for finishing the strudel.
Mound the apple mixture in a strip across the bottom length of the phyllo pastry leaving a 2” border at the bottom and a 4” border at the sides. Roll tightly into a log while pushing apples to keep them in place. Lightly press down on the roll to flatten slightly and pack in the apples. Crimp the ends and fold them under.
Gently place strudel seam side down on the prepared baking sheet. Brush the top and sides with the remaining melted butter and sprinkle the top with coarse sugar.
Bake until the phyllo pastry is golden brown, about 30 – 35 minutes.
Let cool slightly on the baking sheet for 30 minutes or longer before gently removing the strudel to a board or large platter. To serve, dust with icing sugar and cut the strudel into thick slices.
Serves: 8
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Rita is a passionate home cook living outside of Toronto, Ontario with her husband and is a mom of two adult daughters. She has a passion for collecting vintage cooking tools and owns far too many to admit. Her food blog, The Kitchen Fairy, is filled with easy-to-follow family recipes and meticulously styled photos. You’ll find everything from quick one-dish dinners, protein-packed vegetarian meals, sweet desserts and healthy baking on her blog that are sure to inspire families to cook.
The crisp and juicy, yet sweet and tangy flavor of SweeTango apples pairs perfectly with the earthy tartness of chèvre in this incredible dish.
Ingredients:
For the pastry dough
260 grams or 2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup ice cold water
1 teaspoon white vinegar
3/4 an egg beaten (save the other 1/2 egg for the pastry wash later)
100 grams or 1/2 cup shortening
115 grams or 1/2 cup unsalted cold butter
For the filling
5 small apples or about 600 grams of SweeTango apples
1/2 cup or 115 grams chèvre unripened
2 tablespoons organic honey
1/2 teaspoon cardamom
1 teaspoon fresh lemon juice
A pinch of lemon zest
To finish
1 tablespoon organic honey to brush on apples before baking AND
1 tablespoon organic honey to brush on apples after baking
2 tablespoons unsalted butter cut into small cubes
1/4 beaten egg
Instructions:
Grate on largest hole of box grater the cold butter on a plate.
Cut the shortening into small 1 cm cubes and add to the same plate as the butter and pop in freezer uncovered for about 10 minutes.
In a large bowl, sift the flour, salt, baking powder, whisk well and set aside.
In a small bowl take half the whisked egg, 1 teaspoon vinegar and 1/3 cup water and whisk together. Set aside.
Preheat oven to 400F.
Take the chilled shortening and butter and toss with pastry cutter or forks in with the flour until the mixture resembles large coarse breadcrumbs.
Drizzle the water/vinegar and egg mixture over the flour mixture and toss together with a spatula until the mixture starts to come together.
Don’t overwork. You want to maintain some chunks of butter and shortening.
Dump out onto large piece of parchment paper about 14 x 14 inches and fold the dough over using the paper about 5-6 times. Use a misting bottle to spritz extra dry spots in between folds…if you don’t have a misting spray, use little droplets of cold water.
The dough should now hold its form with a few dry spots and chunks of butter/shortening.
Shape the dough into a rectangle and wrap with plastic. Refrigerate for at least 30 minutes.
Meanwhile, take the chèvre, honey, lemon juice, lemon zest and cardamom and mix thoroughly together with a small spatula until smooth and set aside.
When the dough is ready, allow the dough to soften/warm up a bit — about 5 minutes. Roll out to form a large rectangular shape with a rolling pin all the while constantly lightly sprinkling flour and moving your dough to avoid it from sticking to your counter.
Once it’s about 15 x 11 inches, take a ruler and sharp knife to trim the edges so the dough is 10 x 14 inches…. place the dough onto the baking tray lined with parchment paper.
With an offset spatula, spread the chèvre out into an even layer leaving about an inch of the edge.
Pop baking tray with rolled out dough into fridge.
Wash, core the SweeTango apples and cut into quarters length wise quarter and thinly slice about 8 slices (you can also use a mandolin to slice your apples).
Do this to all quartered apples so 20 quarters (from 5 small apples).
Take dough out of fridge and start arranging your apple slices starting from the left to right. Snuggly place the sliced groups side by side in a cross-hatching pattern, leaving about 1 inch from the edge until the chèvre is completely covered with apple slices-about 4 quarters across by about 5 quarters down.
Pop in fridge again for about 15 minutes to let the dough chill again.
Once the dough has chilled, brush about 1 tablespoon of honey on the sliced apples and
Brush the 1/4 beaten egg wash on the crust.
Sprinkle the small cubes of butter all over the tart.
Bake for 40-45 minutes or until crust is crisp and golden brown.
Brush on about 1 tablespoon of organic honey while the tart is still warm.
With cool fall temperatures finally here there’s nothing that makes me happier than turning on my oven and baking. I came up with this SweeTango Apple Toffee Upside Down Cake Recipe, with a nice spicy bite from homemade chai spice, using SweeTango apples grown right here in my home province of Nova Scotia.
Ingredients:
Toffee Sauce
¼ cup butter
¼ cup sugar
¼ cup heavy cream
Cake
2 SweeTango apples
1 ¼ cup spelt flour
2-3 teaspoons Homemade Chai Spice
1 ½ teaspoons baking powder
¼ teaspoon salt
⅔ cup sugar
½ cup butter, melted
2 eggs
½ cup milk
½ teaspoon vanilla
Chai Spice
3 teaspoons ground cardamom
1 teaspoon ground ginger
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon allspice
¼ teaspoon cloves
¼ teaspoon white pepper
Instructions:
1. Prepare pan and make toffee sauce. Preheat oven to 350ºF. Generously butter a 9-inch round cake pan. Line buttered pan with parchment and butter parchment. Set aside and make toffee sauce as per directions below. Pour toffee sauce into prepared pan and set aside.
2. Peel and cut SweeTango apples. Peel, core, and slice SweeTango apples to your preference. Arrange apple pieces gently on top of toffee sauce.
3. Whisk dry ingredients. In a medium-large bowl mix spelt flour, homemade chai spice, baking powder, and salt to well combine. Set aside.
4. Mix wet ingredients. In the bowl of a stand mixer, or with a handheld mixer, mix sugar and melted butter until well combined. Add eggs, one at a time, and mix until well combined, stopping to scrape down sides of bowl. Add milk and vanilla and mix until well combined.
5. Add dry ingredients to wet. With mixer running on low slowly add dry ingredients to wet. When all dry ingredients have been added allow mixer to continue to run until everything is just combined. Stop mixer and scrape down side of bowl to make sure everything is well incorporated. Gently scoop and spread cake batter evenly on top of apples trying not to disturb the arrangement of the apples in the toffee sauce.
6. Bake cake. Place pan in oven and bake 25-30 minutes, or until a tester comes out clean. Cool on a rack for 10 minutes then turn out onto a plate or platter. Serve as is or with ice cream, warm or cold.
Toffee Sauce
1. Cook butter and sugar. Place butter and sugar in a small pot and cook over medium heat. Stir gently until butter melts to help dissolve sugar, but once the butter has melted do not stir again. This is very important!
2. Add cream to make sauce. Cook butter and sugar to a deep amber colour, remove from heat, and slowly add cream, whisking constantly. Set aside to cool.
Homemade Chai Spice
1. Mix spices together. Use anywhere you would use cinnamon or pumpkin pie spice.
SweeTango Apple and Cinnamon Strata
A strata is like a baked version of French toast, but almost better because you can make it the night before. We found this version is also delicious when you bake it right away – in case you didn’t plan ahead!SweeTango apples perfectly pair with the cinnamon and raisons.
Ingredients:
2 tsp butter or margarine
1 SweeTango apple, skin left on. Cored and cut into bite sized pieces
8 slices of raisin bread, cut into bite sized pieces
1 ½ cups milk
5 large eggs
2 tsp cinnamon
½ tsp nutmeg
1 tbsp brown sugar
1 tsp vanilla
Pure maple syrup for serving
Instructions:
Use butter or margarine to grease 9-inch square pan. Set aside.
Wash apple. Keep skin on but remove core and cut into bite-sized pieces.
Cut bread into bite sized pieces. Don’t remove the crust.
Whisk eggs and milk in large bowl and then whisk in cinnamon, nutmeg, brown sugar and vanilla.
Lay the bread into prepared baking pan evenly and pour over the egg and milk mixture. Press the bread down so it is all submerged and wet.
Sprinkle and push the apples into the mixture evenly so that every mouthful will get a bite of SweeTango!
Bake uncovered in a pre-heated oven at 350°F for approx. 45 minutes or until set in the middle. Alternatively, cover and keep in the fridge for up to 12 hours before baking.Let stand 5 to 10 minutes before serving.
Best enjoyed warm with pure maple syrup!
Serves: 6
Vegan SweeTango Apple and Broccoli Salad
Broccoli salad is a great choice for special occasions as well as everyday meals. Make it ahead and pop it in the fridge until you are ready to enjoy. We are confident you’ll agree that all of these flavours and textures come together perfectly with SweeTango apples.
Ingredients:
2 heads of fresh broccoli, chopped into small bite sized pieces (about 3 ½ to 4 cups)
1/4 cup red onion, finely diced
1 SweeTango apple, skin left on, cored and cut into bite sized pieces
1/4 cup raisin
1/4 cup chopped pecans or walnuts
1/8 cup white vinegar
1/8 cup white sugar
1/2 cup vegan mayonnaise*
Instructions:
Combine broccoli, onion, apple, raisins and nuts in a large bowl.
Briskly stir together vinegar, sugar and mayo in a small bowl.
Pour dressing over salad ingredients and mix to evenly cover the broccoli and apple.
Best left for at least one hour before enjoying, or make overnight and let the flavors combine in a covered container. Always store this in the fridge.If you don’t eat it all right away, this will last in the fridge for up to three days.
Serves: 4
*Note: If you aren’t vegan, regular mayo can be substituted.
