Woodchuck® Hard Cider has teamed up with Chef Curtiss Hemm of Pink Ribbon Cooking™ to bring you some great recipes that feature and include Woodchuck® Private Reserve Pink. Chef Curtiss and his organization are making the kind of difference in people’s lives that we fully support. We hope you like these recipes as much as we do. You can learn more about Chef Curtiss and Pink Ribbon Cooking™ at http://www.pinkribboncooking.com/
Woodchuck® Pink Apples with Honey Chevre Dip
2 Medium apples
12 oz. Woodchuck® Pink
4 oz. chèvre
1 tbsp. honey
1 pinch salt
1 pinch black pepper
¼ cup walnuts pieces
1 tbsp. maple syrup
1. For each apple core and cut in half, making sure to remove the stem and bud ends. Place the apples in a bowl and cover with the Woodchuck® Pink. Allow to marinate for at least 30 minutes.
2. While the apples are marinating place the chèvre, honey, salt and pepper in a mixing bowl. Whip on medium speed until the chèvre is smooth and slightly fluffy.
3. Remove the apples from the Woodchuck® Pink and pat dry. Cut each apple half into 6 or 8 wedges.
4. Assemble by placing the whipped chèvre into small dipping bowls (if you prefer to style the presentation more feel free to place the whipped chèvre in a pipping bag and pipe it into bowls). Finish by placing a bowl of whipped chèvre and 6 to 8 wedges of apple on a plate.
Quick, simple and delicious. A great recipe to share with your best friends, the ones you celebrate life with.Tweet