Napa Harvest Apple Moons Recipes

Steps:

• Put some simple syrup in one saucer and some crushed graham crackers in another. Dip the rim of a martini glass into the simple syrup and then into the crushed graham crackers. Set aside.
• Add ice to a cocktail shaker. Add the vodka, apple juice, pumpkin spice and 1/2 ounce simple syrup; shake well. Strain into the prepped martini glass. Top off with the pumpkin beer to just below the graham cracker rim.
• Combine the sugar with 1/2 cup water in a small saucepan and bring to a light simmer. Cook until the sugar is dissolved, then remove from the heat and let cool completely.

Steps:

• Stir together to blend, sour cream, egg yolk and vanilla extract. In a large bowl stir together flour and sugar. Cut in 3/4 cup butter or margarine until like coarse crumbs. Mix in sour cream mixture until well blended.
• Divide dough in half and chill until easy to handle (3 hours or so).
• To Make Filling: In small saucepan, melt the 1 tablespoon margarine. Add apples, raisins, brown sugar and spice and cook, stirring occasionally, until apples are fork tender. Remove excess liquid and cool.
• Roll each piece of dough to about 1/8 inch thickness and cut with 2-1/2 inch round cookie cutter. Place rounds 1/2 inch apart on ungreased cookie sheet. Place (skimpy) teaspoon of filling on each round and fold in half. Seal edges with fork.
• Bake at 350 degrees F (175 degrees C) for 10-12 minutes or until light brown. Remove and cool. Drizzle with lemon sugar icing made with 1/2 cup powdered sugar, 1 teaspoon lemon juice (fresh), 1 tablespoon water. Mix until of drizzling consistency. If too thick, add a little more water, if too thin, a little more confectioners' sugar.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the sliced apples, orange zest, cranberries, raisins, walnuts, flour, brown sugar, cinnamon, and nutmeg and mix well. Roll out the bottom dough and place it into a 9-inch pan, leaving 1-inch of pie dough hanging over. Pour the pie filling into the crust. Roll out the top dough and cut it with a scalloped pastry wheel into 15 strips. Gently twist the strips 2 or 3 times, beginning with the longest ones, and place them on top of the pie, working outward and in various angles. Gently fold the bottom crust up over the edge of the pie and flute the edges with your fingertips. With a pastry brush, gently brush the half-and-half over the entire top crust and edges and then sprinkle generously with sugar.
• Bake until apples are cooked, about 45 to 50 minutes. (You can check the apples with a fork to make sure they are tender). Remove to a rack to cool. Serve warm or at room temperature.

Steps:

• Slice an apple into crescents. Spread with peanut or almond butter and press granola on top.

Steps:

• First layer: In a medium bowl beat butter until fluffy, add sugar& vanilla, beat well; Mix in flour (use hands or a fork); Spread the mixture evenly over the bottom of a 10" pie plate, press down slightly
• Second layer: Beat cheese until fluffy, add instant coffee& sugar, beat well, add egg, continue beating until everthing is well mixed.Spread this mixture over the first layer
• Third Layer: In a bowl mix the sugar& cinnamon, add apples and toss to coat evenly Place the apple slices in a pinwheel design, start in the center and work out to the edge Sprinkle any remaining sugar on top.
• Bake at 425 for 15 minutes. Sprinkle with slivered almonds, lower temperature to 375F and bake a further 30-40 minutes.
• Cool at least 3 hours before serving.

Steps:

• Put the flour and salt into the bowl of a food processor and pulse briefly to combine.
• Add the butter and pulse quickly until the butter is "cut" and the mixture looks and feels like little pebbles.
• Add the egg yolks and half the cream and pulse to incorporate. Keep adding cream and pulsing until the dough starts to come together.
• Remove from the mixer, form into a ball, wrap in plastic and refrigerate overnight.
• Filling:.
• In a heavy-bottomed pan, melt the butter over high heat. Add the sugar, salt, cinnamon and apples and continue to cook until just soft, mixing constantly. Chill thoroughly.
• Combine the sugar, salt and water in a heavy-bottomed saucepot. Heat on high until the water evaporates and the sugar starts to color. Swirl the pan slowly as the sugar cooks. Let the sugar reach a nice golden brown and add the cream. Swirl to combine, pull off the heat and allow to cool.
• Topping:.
• Combine flour, oatmeal and sugar in the bowl of a food processor. Add butter and pulse until mixture looks and feels like pebbles. Refrigerate until ready to use.
• ASSEMBLY.
• Cut the tart dough into 4-ounce pieces. Roll the dough into 1/4-inch thick rounds, using a mixture of sugar and flour to keep the dough from sticking. Do not let the dough get warm. Place the rolled out rounds in the refrigerator to chill if necessary.
• Place a mound of the apple mixture in the center of the dough. Sprinkle with some of the topping mixture. Fold the sides of the dough up, allowing the dough to fold over onto itself on the sides, creating a pinwheel appearance. Press the package tight and refrigerate until chilled.
• Bake at 375 degrees for approximately 15 to 20 minutes, or until nicely golden brown. Serve with a scoop of vanilla bean ice cream and a drizzle of caramel sauce.