Baked Apple Recipe

Palmer House’s Baked Apple Recipe

This recipe is made with a delightful cranberry and walnut stuffing.

Serves 5.

Ingredients

  • 5 Organic cooking apples
  • 1/2 Cup chopped walnuts
  • 1/2 Cup cranberries
  • 1/2 Cup firmly packed brown sugar
  • 1/2 Cup granola
  • 1 Tsp ground cinnamon
  • Zest of one lemon
  • 5 Tbs of unsalted melted butter
  • 8 Oz vanilla organic yogurt

Directions

Wash and core apples. Remove 1/2 inch from the bottom of each apple so that they sit flat in the ramekins.

In a small bowl combine nuts, cranberries, sugar, granola, cinnamon, lemon zest, and butter. Place apples in ramekins and stuff with filling.

Top with vanilla yogurt. Serve hot or cold.

Cranberry Tomato Chutney Recipe

Fresh organic tomatoes

Cranberry Tomato Chutney Recipe

Fresh organic tomatoes
Fresh organic tomatoes

This is great served with our Crustless Quiche Recipe.

Ingredients

  • 2 28 Oz. cans chopped (large chunks) organic tomatoes drained, reserve liquid
  • 1 Large onion, chopped
  • 1 1/2 Tbs fresh ginger, slivered
  • 5 Cloves garlic, minced
  • 1 Tbs mustard seed
  • 2 Cups sugar
  • 1/8 Tsp cayenne pepper
  • 1/4 Cup Cape Cod cranberries

Directions

Drain and chop the tomatoes, reserving the liquid.

Combine all the ingredients, with 1 cup of the tomato juice in a heavy saucepan or crockpot.

Simmer covered for 1/2 hour. Stir, and then continue to simmer over low heat for another hour (this can be done in the oven), so the liquid evaporates and becomes the consistancy of syrup. The chutney is ready when the tomatoes get translucent and “ruby” colored.

Store in canning jars or freeze.

Tip: When serving with a savory breakfast, use half the sugar.

 


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of Cape Cod cuisine and adventures, we suggest the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, warm fireplaces, relaxing jacuzzi-style tubs for a rejuvenating experience before and after your day.

Caramel Sauce Recipe

Salted Cape Caramel Sauce

Salted Cape Caramel Sauce

This warm and salty sauce is delightful with poached pears or for dipping apples on a cool day.

Serves: 4, 4 oz. jars

caramel-collageIngredients:

  • 1 1/2 cups granulated white sugar
  • 1/2 cup water
  • 1 cup organic whipping cream
  • 1 1/2 Tbsp salted butter
  • 1 Tsp vanilla extract
  • 1/2 Tsp sea salt
  • 4,  4-ounce jars with lids, cleaned and dried

Directions:

Stir to combine sugar and water in a saucepan over medium-high heat. Bring the mixture to a boil and swirl the pan until it turns a medium amber color (should take 12 to 15 minutes).

Remove the pan from heat and pour in the cream and stir. Whisk in the butter, vanilla and sea salt until everything is smooth. It should be the color of caramel. Divide into jars or prepare to serve with Poached Pears.

The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.

Notes:

  • If sugar crystals gather along the sides of the pan during the cooking process, you can use a pastry brush dipped in water to brush the sugar down the sides of the pan so that it becomes incorporated into the boiling mixture.
  • The sauce must be kept refrigerated and it will stay fresh for 2 to 3 weeks.
  • This also makes a lovely gift for friends over the holidays.

 


Cape Cod's Stowe Room, A
Harriet Beecher Stowe room
Cape Cod's Roosevelt Room, B
Cape Cod’s Roosevelt Room, B

While all of our rooms have their own individual charm suitable for relaxation after the most wonderful day of adventures, we recommend the Harriet Beecher Stowe room, the Theodore Roosevelt room or the Emily Dickinson room. These rooms feature comfortable king beds, fireplaces, jacuzzi-style tubs and a relaxing stay before and after your day.