Hailing from chance discovery in a New Zealand orchard in the 1950s, Braeburn is a newly-popular apple with lots of uses in the kitchen.
Its color is a stripey orange-red over a greenish background, and it has been noted as one of the first bi-colored apples to take hold in supermarkets. (Honeycrisp being another.) Bi-colored apples are finding favor because although their skins aren’t a vivacious red, consumers recognize their superior flavor and aroma.
Braeburn is crisp, firm apple with a rich, spicy-sweet flavor. Snack on it, or use it in baking, fresh salads or applesauce.
As one of the last apples harvested in Michigan, Braeburn is a long-storing apple under the right conditions.
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Apples Roasted with Root Vegetables
- 3 cups peeled tart Michigan Braeburn apples
- 2 cups carrots, peeled, cut into 3/4 inch thick rounds
- 1 medium onion, cut into wedges
- 1 lb. small redskin potatoes cut into quarters
- 2 large yams, peeled and cut into 3/4 inch cubes
- 2 cups parsnips, peeled and cut into 3/4 inch chunks
- 2 teaspoons extra virgin olive oil
Balsamic Thyme Vinaigrette
- 3 Tbsp. white balsamic vinegar
- 1 tsp. chopped fresh thyme
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp. chopped fresh parsley
Preheat oven to 425 degrees. Combine apples, carrots, onion, redskin potatoes, yams and parsnips in large bowl. Drizzle with olive oil; season with salt and pepper and toss thoroughly to coat. Spread vegetables evenly on large baking sheet. Bake 20-25 minutes until vegetables are tender and beginning to caramelize. Remove from oven.
While vegetables are roasting, whisk together vinaigrette ingredients. Set aside.
To serve, transfer vegetables to serving platter and drizzle with balsamic thyme vinaigrette. Season with salt and freshly ground pepper. Serve immediately.
- 1 1/2 cups white whole wheat flour
- 1/2 cup sugar
- 1 Tbsp. baking powder
- 1 tsp. cinnamon
- 2/3 cup apple juice
- 1/3 cup canola oil
- 1 egg
- 1 1/4 cup Michigan Braeburn apples,* cored, peeled and finely chopped
Topping: Mix together 1 tsp. sugar and 1 tsp. cinnamon in a small bowl; set aside.
Preheat oven to 375°. Spray muffin pan with vegetable cooking spray or line with baking cups.
In a medium bowl, combine flour, sugar, baking powder and cinnamon; blend well.
In a small bowl, combine apple juice, oil and egg; mix well.
Add apple juice mixture to dry ingredients and stir until moistened. Fold in chopped apples.
Fill muffin cups 2/3 full and sprinkle muffins with cinnamon sugar topping mixture; bake for 20 minutes or until golden brown. Cool 1 to 2 minutes before removing from pan. Makes 12 muffins.