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Bring Home the Bounty of
Washington Wine Country
As you descend into Yakima Valley, watch for roadside produce stands where you
can get Washington’s
best seasonal produce including bushels of crunchy-sweet apples—plus local
wines, delicacies, and more. Whether it’s a crisp Cameo or a tart Granny Smith,
Washington apples add the finishing touch on everything from crunchy salads to
smooth soups, savory meats to
classic desserts. Savor the flavors of Washington Wine Country at home with a
cheese plate of fresh apple slices and sharp cheddar paired with Gilbert
Cellars’ unoaked Chardonnay. And for the perfect end to any meal, try a slice of
this buttery apple tart and a glass of Naches Heights Vineyard’s
just-sweet-enough Riesling. Delicious.
Reap the Rewards of the Season
From the sweet, blush red Rilands of mid-June to the delicate, orange Pattersons
of late August, juicy, farm-fresh Washington State Apricots are the perfect
summertime snack or unique ingredient for down-home baking, grilling, canning,
and more. On your next road trip through Washington Wine Country, pick up a
bushel of apricots to take home. The surprising combination of
fresh Washington apricots, mascarpone cheese and balsamic vinegar makes a
palate-pleasing appetizer or dessert. Easy yet elegant and just plain delicious,
this recipe is lovely, paired with a glass of Columbia Crest Grand Estates
Chardonnay or Mercer Estates off-dry Riesling.
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Wine Country Recipes
Washington Apple Tart
2 small Washington Granny Smith apples,
peeled, cored, and halved
1/2 cup water
1/2 cup sugar
2 tablespoons fresh lemon juice
2 tablespoons unsalted butter
1 frozen puff pastry sheet
(from a 17 1/4-oz package), thawed
Cut apple halves crosswise into thin slices and transfer to a bowl. Bring
water, sugar, lemon juice,and butter to a boil in a small saucepan, stirring
until sugar is dissolved, then pour over apples. Turn apples until slightly
wilted, then drain in a colander set over a bowl, reserving liquid. Preheat
oven to 425°F. Roll out pastry sheet on a lightly floured surface. Transfer
to a lightly buttered baking sheet or tart pan and top with overlapping
apple slices. Bake in middle of oven until golden brown, about 25 minutes.
Boil reserved liquid in saucepan until reduced to about 1/3 cup, then brush
on baked tart. Makes 4 servings.
Fresh Apricots in Balsamic Vinegar
1/4 cup balsamic vinegar
1 teaspoon sugar
1/8 teaspoon ground black pepper
2 cups pitted and quartered fresh
Washington apricots
1/2 cup mascarpone cheese
Combine balsamic vinegar, sugar, and pepper; mix well. Pour over apricots
and mix gently. Portion into individual serving dishes and top each serving
with mascarpone cheese. Makes 4 servings.
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