We recently held an apple recipe contest and the results are in! The competition was stiff, with more than 100 entries vying for the grand prize: a three-day autumn excursion to enjoy all the fall fun experiences that New York’s apple harvest season has to offer.
Entrants were asked to submit their best original recipe using New York State apples, including a photo of the finished product and a brief description of their dish.
Congratulations to Veronica Callaghan of Hudson, NY, who scooped the top prize with her recipe for Creamy Butternut Squash Soup with New York Cider and Apple-Filled Cornbread Dumplings. Her velvety soup is accented by a splash of NYS apple cider and topped with NYS apple-filled cornbread dumplings. A drizzle of sour cream and some chopped pecans provide the finishing touch. See below for the complete recipe!
Plus, check out recipes from the four runners-up, all of whom have won a NYS apple gift box.
Baked Apple Sweet Potato Latke by Jacki Seymour of New York, NY
Apple Caramel Spice Cake by Kristi Tursi of Essex Junction, VT
Homemade Apple Pie by Jennet Mae Jones of Albany, NY
Easy Cheesy Apple Flatbread by Maggie McDermott of Central Square, NY
Creamy Butternut Squash Soup with New York Cider & Apple-Filled Cornbread Dumplings
Ingredients
For the soup:
4 cups butternut squash, cut into 1-inch pieces
12 baby carrots
1 small onion, diced
3 tablespoons extra-virgin olive oil
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 1/2 cups chicken or vegetable broth
1/2 cup apple cider
For the dumplings:
1 package yellow cornbread mix
1 teaspoon dried sage
1 teaspoon dried parsley
1/2 cup all-purpose flour
1 teaspoon. baking powder
1-2 apples, peeled and finely diced, plus extra for garnish
1 teaspoon chili paste (sambal oelek)
1/3 cup sour cream
1 tablespoon heavy cream
1/3 cup coarsely chopped pecans
Instructions
Preheat oven to 450°Fahrenheit with a 12-inch cast-iron skillet inside.
In a large bowl combine the squash, carrots, onion, oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper; toss to completely coat. Pour the mixture into the cast iron skillet in the oven and cook for 20-25 minutes or until tender.
While the vegetables are cooking, prepare the dumplings. In a medium bowl, whisk together the cornbread mix, sage, parsley, flour and baking powder. Using a rubber spatula, stir in the apples and the chili paste. Stir well to combine.
In a small bowl, stir together the sour cream and heavy cream; transfer to a squeeze bottle.
Using a spatula, transfer the vegetables to a blender container and add the broth and cider. Blend for 2-3 minutes until very smooth. Pour soup back into the cast-iron pan and place on a burner over medium heat. When soup begins to bubble, drop rounded tablespoonfuls of the dumpling batter into the soup. Cover skillet and cook for 10 minutes or until dumplings are cooked through. To serve, spoon soup and dumplings into serving bowls and drizzle with the sour cream mixture. Garnish with the chopped pecans and additional diced apples if desired. Makes 4-6 servings.