It’s late August, and that means one thing at Arbor Day Farm in Nebraska City, Nebraska: apple season is here!
The earliest varieties of apples are ripe now — like Paula Reds — with many more of your favorite varieties ripening in the weeks ahead. Check out Arbor Day Farm’s Apple Variety Guide, updated for the 2015 apple harvest season, to see when your favorites are at the peak of freshness in our orchards. This year’s apple crop is shaping up to be a good one, according to Arbor Day Farm Orchard Manager Adam Howard. Nebraska’s cooler, wet weather earlier this spring has lead to a slightly earlier-than-normal harvest season this fall — but the quantity and quality of apples remains very good.
Also at Arbor Day Farm, the fully-renovated Lied Lodge & Conference Center appreciates having acres of orchard-fresh apples grown right on site — especially Executive Chef Thomas McKinney-Stehr. Chef Thomas finds new ways to incorporate these ripe, juicy apples into delicious menu items for his guests in the Timber Dining Room, Lied Lodge’s full-service award-winning restaurant.
Chef Thomas was kind enough to supply the following recipe for apple pie egg rolls (plus a caramel sauce for dipping) from his Lied Lodge cookbook. This sweet dessert is a nice alternative to a traditional apple pie, but still a great way to capture a classic fall season flavor.
Apple Pie Egg Rolls
6 ea Arbor Day Farm apples, peeled and diced
8 ea egg roll wrappers
1/2 cup sugar
1 tsp butter
1/4 tsp cinnamon
1 pinch ground cardamom
1 pinch nutmeg
Add diced apples to a hot pan and add sugar directly after. Cook over medium heat until sugar starts to brown. Add spices and butter and cook until thick. Allow mixture to cool and spoon into eggroll wrappers. To roll, place the wrapper so it looks like a diamond (rather than a square) and fold corners into the middle, pulling the bottom over the filling and tucking it in. Finish rolling so the eggroll stays tight and seal off the top corner with a little water. Lightly fry in 325 degree oil.
1 cup sugar
1 tbsp butter
¼ cup heavy cream
Add sugar to a pan and cook over medium-high heat until sugar starts to turn amber. Swirl the pan rather than stir it or the sugar could crystalize. Once the sugar is a nice amber color, turn off heat and carefully and slowly add heavy cream and stir until incorporated. Mound with butter and allow to cool slightly.
To plate: cut eggrolls on a bias. Spoon caramel sauce into the bottom of a bowl and add 4 pieces of eggrolls. Place a scoop of vanilla ice cream in the middle. Serve immediately.