Join us for Mélange of the Mountains
MARCH 26 – MARCH 29, 2015
Mélange of the Mountains is Haywood’s premier culinary event launching the spring tourism season. It is a uniquely local epicurean partnership of innovative chefs, sustainable producers, crafty microbrewers and local farms.
Visitors, from near and far, will discover that Haywood County is a vibrant and diverse destination for foodies of all ages – well worth a gold star on the regional gastronomy map!
Mélange of the Mountains Culinary Weekend is the perfect invitation to explore Haywood County and the many farm-to-table partners who make our community so flavorful!
CLICK HERE to learn more about the Gala and Culinary Weekend opportunities!
Here is a recipe for a traditional Italian cake that we have modified with a Southern twist by using local apples, Georgia pecans, garden fresh herbs and floral Haywood County honey then baked in a cast iron skillet for a rustic presentation.
Torta di Mele with Rosemary Pecans and Max Patch Clover Honey
(Recipe courtesy of Tina Masciarelli, Buy Haywood Project Coordinator,
and her daughters)
1 1/3 cups unbleached flour
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon dried ginger
1/4 teaspoon salt
1/2 cup sugar
8 oz butter, softened
2 local eggs
3/4 cup Vanilla Greek yogurt (or plain yogurt)
1-2 local apples, peeled and thinly sliced
**Adjust the amount of apple depending on size
of the fruit. If the apples are large, use one. If
small, use two. I used NC Golden Delicious for this
1 cup Georgia pecan pieces
Sugar in the Raw **To sprinke on top**
1 Tablespoon chopped garden fresh rosemary
Vanilla Ice Cream
Local Clover Honey **I used Clover Honey from Max
Patch, the floral notes added the exact flavor that I
Preheat oven to 350 degrees. Chop 1-2 Tablespoons of fresh rosemary and toss in a bowl of 1 cup Sugar in the Raw. The rosemary will infuse the sugar. Set aside.
Toast the pecan pieces for 5-8 minutes until done. Add hot pecans to rosemary sugar and toss until well coated. Let stand until ready to garnish dessert.
Butter a 9 inch baking dish of your choice. I used my Grandmother’s cast iron skillet – sprayed lightly with cooking spray.
In a mixing bowl, whisk together the flour, cinnamon, nutmeg, ground ginger and salt. Set aside.
In another mixing bowl, cream together the sugar and butter until light and fluffy (2-3 minutes). Add the eggs one at a time, mixing just until incorporated after each egg. Reduce the mixer speed to low, add 1/3 of the flour mixture and mix just until incorporated. Careful not to overmix after each addition. Add half the yogurt, mix just until incorporated. Add another 1/3 of the flour mixture, mix just until incorporated. Add the remaining yogurt, mix, and then the last portion of the flour mixture. Let stand while you prepare the apples.
Peel and thinly slice the apple(s). Add to the batter and mix on low until apples are incorporated, careful not to overmix or the apples will break apart and the torta will become tough.
Pour into prepared baking dish. Sprinkle the top with Sugar in the Raw to lightly cover top and bake at 350 degrees for 25 minutes or until toothpick inserted in the center comes out clean. Do not overbake.
GARNISH & SERVE