Picking Stayman/Winesap Apples — Mountain Fresh Orchards

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In a 300-degree oven, slow roast the shallots with a bit of butter and salt and pepper for about 20 minutes until golden brown and soft. After roasting, julienne the shallots. While the shallots are roasting, cook the bacon until crisp, drain, and cut into ½-inch pieces. In a mixing bowl, toss the arugula, apples, and shallots together with some of the lemon-white bal

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10 Stayman Winesap apples, sliced 1 cup apple cider 3/4 cup dark brown sugar 1 stick cinnamon. 1/2 teaspoon freshly ground nutmeg. Directions: Place all ingredients in a 4 quart slow cooker. Cook on low for 10-12 hours. Vent by placing the lid on askew and cook on low for an additional 10-12 hours or until most of the liquid has evaporated.

Picking Stayman/Winesap Apples — Mountain Fresh Orchards

Stayman Winesap apples are an old-fashioned variety of apple that is still grown today. They have a tart flavor and firm texture that make them perfect for baking. This special variety of apple was first discovered in the late 1800s by Dr. Stayman in a small orchard in Kansas. He named the apple after himself and it quickly became popular with.

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Stayman, like Stayman's Winesap, is a striped, deep red apple with a cream-colored, crisp, and juicy flesh. Ready for harvest in mid-October, it is a tart, all-purpose apple that stores well. Discovered: 1866, Kansas. Parentage: Winesap x Unknown. Harvest: Late Season.

Recipes by Rachel Rappaport StaymanWinesap Apple Butter

Sweetened whipped cream (optional) Powdered sugar (optional) Preheat oven to 400-degrees. Peel, core, and slice apples; set aside. Whisk together eggs, brown sugar, flour, salt, half-and-half, 3 T melted butter and vanilla in a large bowl until smooth. Pour remaining 3 T melted butter in a 10-inch seasoned cast iron or other ovenproof skillet.

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The Stayman Apple tree will grow to be between 12 and 15 feet tall, and can even grow to 25 feet in ideal conditions. Their spread is also 12-15 feet, so when you plant these trees, space them accordingly. Stayman Apple trees are slow growers. You can expect less than 12 inches per year.

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For those in the know, Virginia Stayman apples are a connoisseur's delight. Their distinctive sweeet-tart flavor, snappy bite, satisfying texture and crimson color have made them a favorite since their discovery by Dr. Stayman in 1866. The Virginia Stayman is an ideal, all-purpose apple. As a snack, it gets high praise for its robust taste and.

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The Stayman apple was developed by Dr. Joseph Stayman in the late 19th century, who aimed to create an apple variety that would surpass the Winesap in taste and quality. Dr. Stayman experimented with different apple varieties and eventually cross-pollinated the Winesap apple with the Stayman apple, resulting in a new and improved hybrid.

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It's all about the process. From selecting the best apple varieties to use, to cutting apples to the right size, and adjusting the cooking heat, follow these simple steps, and you will have success. The best apples to use for homemade applesauce. I have found that the very best apple to use for applesauce is the Stayman Winesap.

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Apple and orange cake combines the taste of these two delicious fruits: the delicate and sweet flavor of the apples with the citrusy aroma of…. Easy. 1 h 25 min. Kcal 632. READ. Stayman apples italian recipes: read tips, ingredients, cooking time and methods of preparation of our quick, easy and tasty Stayman apples recipes, prepared the.

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Jonagold. Pacific Rose. Pink Lady. Fuji. Pinata. Granny Smith. These are all excellent choices for baking. You'll want to avoid soft, mealy, or creamy-flesh apples like Red Delicious, Gala, and McIntosh. They will soften up too quickly in the baking process, and therefore do not provide ideal texture.

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Peel, quarter and core the apples. Slice them into even slices, about 1/8 inch thick. Heat 1/4 tablespoon butter in a 10-inch non-stick skillet over low to medium heat. Place the apple slices in a single layer and sprinkle them lightly with cinnamon sugar. Fry until they start to soften and color, about 3 to 4 minutes.

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Step 2. Transfer the fruit and some of the cooking liquid to a food processor, and process into a coarse sauce. Add the sauce back to the pot and cook, stirring often to prevent scorching, over.

StaymanWinesap Apples in Apple Crisp Wolff's Apple House

Roasted Stayman Apples; 4 tablespoons unsalted butter; 6 Stayman apples, cut in half, cored, then cut into turned wedges; Swiss Chard and Shiitakes; 2 ounces clarified butter; 1 shallot, thinly sliced; 1 garlic clove, minced; 2 cups fog shiitakes, quartered; 1 bunch Swiss chard, rinsed, leaves torn, and stems cut into ½-inch pieces; ¼ cup.

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Stayman Apple. A medium to large red apple with skin that has areas of slight russeting. The Stayman has a juicy off-white flesh that is firm but tender and provides a sweet but slightly tart, wine-like flavor. It is a good apple for pies, sauces or eating raw. This apple keeps well in refrigerated storage.

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Blend sugar, tapioca, Apple Pie Spice, then add to the apples. Pour into pie shell, cover with top crust, brush edge with egg-water mixture then seal. Brush top with egg-water mixture and sprinkle with sugar. Bake in pre-heated oven at 425 F for 20 minutes, rotate pie 180 degrees, then reduce heat to 350 and bake for 40 minutes or until filling.