Sturgeon Bay Visitor Center News

Indulge in the Bounty of Door County this Fall

There’s no place quite like Sturgeon Bay, Door County when it comes to immersing yourself in the splendor of fall. Milder temperatures provide a welcome reprieve from the dog days of summer. Changing foliage leaves the forests and shoreline awash in captivating hues of yellow, orange, and crimson red. The air is crisp, and celebratory festivals are in full swing beckoning us to enjoy the great outdoors before the season comes to a close.

As we look forward to everything autumn has to offer, we can’t help but think of our annual harvest bounty! Farmer's markets, roadside stands, and orchards become transformed into a feast for the eyes brimming with fresh, hearty fruit and vegetables. Pumpkins, squash, gourds and most notably — apples of every shape, size, and variety are available in abundance. With over 500 acres of apples located throughout the county, they’re our most widely grown fruit alongside cherries that are harvested in July and August.

In honor of fall and this year’s apple harvest, we’ve rounded up some of our favorite local apple recipes to share. Join us as we usher in the spirit of the season with festivals and scrumptious food crafted from locally sourced ingredients! After all, nothing says Door County quite like delectable goods and festive cheer. Bon appétit!


Apple-Smothered Pork Chops

Recipe reprinted with permission of Vicki Klein from A Taste of The Scofield House cookbook.

2 Tbsp. canola or corn oil
6 loin pork chops
¼ tsp. salt
¼ tsp. sage
3 tart apples (Wolf River, Corland, or MacIntosh)
3 Tbsp. molasses
3 Tbsp. flour
2 cups hot water
1 Tbsp. vinegar
½ tsp. salt
1/3 cup raisins

Preheat oven to 350°. Sprinkle pork chops with salt and sage. Place seasoned pork chops in a frying pan with canola or corn oil and brown them slowly. Once pork chops are browned, place them in a 9 x 3 baking pan. Peel, core, and slice the apples. Cover pork chops with apple slices, and pour molasses over the apples. Add flour to the remaining fat left in the skillet and cook until brown. Add water and stir until mixture boils. Add vinegar, salt, and raisins. Pour the mixture over the apples and pork chops. Cover with foil and bake for one hour or until apples are tender. Serve with stuffing or egg noodles.

Serves 5-6 people.


Apple Stuffing Side Dish

Recipe reprinted with permission of Eddy Allen from Door County Recipes Old and New and a Little Local Lore by Dolores Allen.

2 cups soft breadcrumbs
4 cups chopped apples (about 4 medium size apples)
1 small onion, finely chopped
3 ribs celery, finely chopped
¼ cup raisins
¼ cup brown sugar
½ tsp. salt
1 tsp. cinnamon
¼ cup melted butter

Toast breadcrumbs at 350° for 8 to 10 minutes until lightly browned. Combine apples, onion, celery, raisins, brown sugar, salt, and cinnamon in a large bowl. Toss to mix. Add the breadcrumbs to the bowl and drizzle melted butter over all ingredients. Toss to mix. Distribute mixture into a buttered, 2-quart casserole dish. Cover and bake at 350° for 40 minutes. Uncover and bake for an additional 5 minutes to brown the top. Let cool and enjoy!

Serves 8 to 10 people and reheats well.


Almond Coffee Apple Pie

A recipe submitted for their 2014 Recipe Contest reprinted with permission of Door County Coffee.

½ cup granulated sugar
¾ cup all-purpose flour, divided
1 tsp. ground cinnamon
¼ tsp. ground nutmeg
6 cups peeled, cored, and sliced Granny Smith apples
1 (9 inch) unbaked, deep-dish pie shell
1/3 cup brewed Door County Coffee Amaretto Flavored Coffee, cooled
½ cup light brown sugar
2 Tbsp. finely chopped Door County Coffee Amaretto Coffee beans
2 Tbsp. finely chopped roasted almonds
¼ cup butter, softened

Preheat oven to 350°. In a large mixing bowl, blend granulated sugar, ¼ cup flour, cinnamon, and nutmeg. Fold in apple slices, tossing gently but well to coat evenly. Spread apple slices in pie shell and drizzle them with brewed coffee. In a small mixing bowl, blend remaining ½ cup flour with brown sugar, ground coffee beans, and chopped almonds. Cut in butter and crumble mix over top of pie. Bake for 50 minutes. Serve hot, warm, or cool.

Serves 6 to 8 people.