Earlier this month, I told you how the Envy Apple was one of the hottest apples on the market — A cross between Braeburn and Royal Gala with a naturally higher citric acid content that prevents the ‘browning’ enzyme from activating, there’s no questioning why. This apple is VERY slow to brown, which makes them ideal for kid’s lunches, picnics, salads, charcuterie boards, party platters and your favorite apple recipes!
I recently attended an Envy Apple cooking class at our local Central Market where I learned how to make Envy Apple & Blueberry Baked Oatmeal; Envy Apple, Arugula, Fennel & Roasted Walnut Salad; Butternut Squash & Envy Apple Soup with Sage; Sheet Pan Roasted, Fennel-crusted Pork Loin with Envy Apples & Onions; and a Roasted Envy Apple & Pear Compote with Candied Ginger. That’s a mouthful!
At the cooking class, we turned the traditional oatmeal breakfast into a dessert and my belly couldn’t be happier. This paired well with the butternut squash & Envy apple soup, which was my favorite of all the apple recipes shared that night.
Envy Apple & Blueberry Baked Oatmeal
2 cups Rolled Oats
1 cup Walnuts, chopped
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon fine-grain salt
1/3 cup maple syrup
2 cups milk
1 large egg
1 1/2 tablespoons unsalted butter (melted and cooled)
1 teaspoon vanilla bean paste
1 large Envy Apple, washed and chopped
6 oz blueberries
1. Preheat the oven to 375 degrees F.
2. Butter the inside of a square 8″ baking dish.
3. In a bowl, combine the oats, half of the walnuts, the baking powder, cinnamon and salt.
In another bowl, whisk together the maple syrup, milk, egg, butter and vanilla.
4. Spread the chopped apple pieces over the bottom of the buttered pan. Top with the oat mixture and drizzle the liquid mixture over the oats. Scatter the walnuts and the blueberries over the oats.
5. Bake for 35-45 minutes, until the top is golden and the oats are set.
6. Let cool and serve. *You can definitely top with ice cream for a tasty treat!
Butternut Squash & Envy Apple Soup
4 pounds whole Butternut Squash (about 2 medium) halved lengthwise and seeds removed
2 Tablespoons Unsalted butter (1/4 stick)
1 medium Envy Apple (about 8 oz)
1/2 medium yellow onion
8 fresh sage leaves, plus more for garnish, if desired
2 1/2 cups low-sodium vegetable or chicken broth
2 1/2 cups water
1 1/2 Teaspoons Kosher salt, plus more as needed
1/2 Teaspoon Freshly Ground Black Pepper
1/3 Cup Heavy Cream
1/2 Cup Toasted Pumpkin seeds, for garnish
1. Heat the oven to 425 Degrees F and arrange a rack in the middle.
2. Line a baking sheet with aluminum foil. Place the squash pieces cut side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves. Season generously with salt and pepper. Roast until knife tender, 50 minutes to an hour.
3. Meanwhile, peel, core, and cut the apple, onion and sage, season with salt and pepper and cook, stirring occasionally, until softened, about 7 minutes. Remove the pan from the heat and set aside.
4. When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into a saucepan with the sauteed apples and onions; discard the squash skins.
5. Add the broth, water and measured salt and pepper, stir to combine and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of the squash, until the flavors meld, about 15 minutes. Remove the pan from heat and stir in the cream.
6. Using a blender, puree the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen town. This allows the steam to escape and prevents the blender lid from popping off. Alternatively, use an immersion blender. Taste and season with salt and pepper as needed.
7. Serve garnished with fried sage leaves and toasted pumpkin seeds.