Apple Cheese Bread

It's Wenatchee Apple Blossom! The festival started last week, and culminates for many in the Stemilt Grand Parade tomorrow. It's a great time of year: all of North Central Washington smells of fragrant apple blossoms, and the memories related to this season abound. Although they already knew each other, my parents first started dating at Wenatchee Apple Blossom in 1971! In honor of Wenatchee Apple Blossom -- and my parents, who are STILL together and celebrating their 35th wedding anniversary this year -- here's a delicious apple recipe that travels well on any weekend picnic and is loved by all age groups: Apple Cheese Bread.

This bread is best made with fresh Washington Fujis, which are picked in October and goes really well with homemade soup, Clams Hostetler or Rob Newsom's Gumbo recipe, which he contributed to Savoring Leavenworth.

Apple Cheese Bread

Contributed to Savoring Chelan: Pairing Local Wines with Regional Recipes by Mary Weldy, co-owner of the Culinary Apple in Chelan.

Prep time: 15 minutes
Cook time: 50-60 minutes
Serves 8

2 eggs
1/2 cup butter
2/3 cup sugar
1 1/2 cups grated Fuji apples (about 2 large apples)
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup grated cheddar cheese
1/2 cup chopped walnuts or pecans

Preheat oven to 350°F and grease a 9”x5”x3” loaf pan. Beat the eggs, butter and sugar until fluffy. Stir in the apples, flour, baking powder, baking soda and salt. Add in the cheese and nuts.
Pour the mixture into a greased loaf pan. Bake for 50-60 minutes, or until the center of the loaf is firm.
Cool the bread for 5-10 minutes in the pan, then remove and cool on a wire rack. Although the bread is great warm, it will cut more easily if allowed to cool completely.

Pairs well with:
C.R. Sandidge Winery KISS Chardonnay Gewürtzraminer Blend
Vin du Lac Les Amis White Blend
Wapato Point Cellars Sauvignon Blanc

Creamy Smoked Salmon & Asparagus

It's asparagus season! They were selling it by the pound at the Leavenworth Earth Day celebration last weekend, and I have to say asparagus paired very well with my first sunburn of the season. It doesn't take much to make asparagus delicious -- we threw ours on the grill with a little olive oil, salt and pepper -- but you can also make it part of a more advanced and delicious meal, much like this dish from Joanne Saliby that she created specifically to pair with Ryan Patrick Vineyard's Reserve Chardonnay. Enjoy!

Creamy Smoked Salmon & Asparagus

Contributed to Savoring Leavenworth: Pairing Local Wines with Regional Recipes for Leavenworth, Peshastin and Cashmere by Joanne Saliby, author of the Wenatchee World Living Well blog.

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4-6

●                  1 lb. package multi-grain pasta

●                  1 tablespoon grapeseed oil OR butter

●                  1/2 cup onion, thinly sliced

●                  1 clove garlic, minced

●                  1 cup dry white wine

●                  2 cups cream (100 percent cream recommended, not ultra-pasturized)

●                  1/4 teaspoon salt, or less to taste

●                  Several grinds white pepper

●                  1/8 teaspoon cayenne pepper

●                  1/2 teaspoon lemon zest

●                  1/2 lb. moist smoked salmon, torn into bite-sized pieces

●                  2 cups asparagus, cut into 1 inch pieces

Garnish

●                  2 tablespoons fresh chives, minced

Heat water in large pot and cook pasta according to package directions.

Meanwhile, heat oil or butter in a medium sauté pan. Add onion and garlic. Cook on low for several minutes or until softened; do not brown. Remove from heat and allow to rest for a few minutes.

Return to burner, add wine and turn heat to medium-high. Simmer until wine is reduced by about half. Add cream, salt, pepper, cayenne, lemon zest and salmon. Remove from heat to rest while steaming the asparagus. If it thickens too much for your taste, add 1 tablespoon hot water.

Steam or blanch asparagus until barely tender, about 5 minutes. Drain and add to salmon in cream.

To serve, plate the pasta and top with desired amount of sauce and asparagus. Sprinkle with chives.

Wine Pairing Suggestions:
‘37 Cellars Columbia Valley Chardonnay
Boudreaux Cellars Chardonnay
Ryan Patrick Vineyards Reserve Chardonnay