Around the Table… with Frank & Mabel

Yuval and Family
Yuval & Sandy (with their cute girls)…. or as we love to call them Frank & Mabel.

Some things just go together. Like peanut butter and jam, milk and cookies, steak and rosemary…. They strike a chord, transport you back to your childhood, delight your taste buds. We made a take on the classic apple pie with our insanely Easy Apple Turnovers, so why not pair them with a local gelato to create your own take on apple pie and ice cream. We sat down with Yuval of Frank & Mabel’s to get the inside scoop.

How did this all start for Frank & Mabel’s?

I was doing environmental engineering for 15 years and decided I needed a change. I had some ideas in my head and we came up with the concept of Frank & Mabel’s. We wanted to do all local, so I went to try all of the sausage and hot dog makers in Calgary and then I did the same thing with gelato. I found the best in Calgary and brought it to the market.

What is your favorite thing about being a part of the CFM family?

I was a customer first and I always imagined how great it would be to have a business here. I love the market atmosphere because of the people, the customers and vendors alike are tremendous.

What’s your favorite item that you offer? Why?

I personally really like the Caprese hot dog. It’s refreshing and light, it’s something different.

Do you have a favorite hot dog add-on?

The caramelized onions, they’re killer.

Three quick tips that you want to share with market guests?

1. Come early.

2. Ask questions.

3. To get your kid out of the play area, entice them with a $1 kids cone!

Sneaky! that’s a good one.

Words of Wisdom you live by:

I work to live.

What’s your favorite thing to eat in the market that’s not from your booth?

Ooooh I like Big T’s brisket breakfast sandwich with potato salad…. and bbq sauce. That’s bbq right there! I spent time in Memphis and this sandwich takes me back.

If you could be a flavor of gelato, what would you be?

Chocolate cherry!

Easy Apple Turnovers

IMG_9353Fall is upon us. You can tell by the cool winds blowing at night, the crisp morning walk to school, and the bounty that is gracing our shelves here at the market. It’s harvest time! Time to preserve the last days of summer to be cracked into in the dead of winter and transport you back to this beautiful time of year. Maybe it’s the back-to-school vibe that gets the apple rolling, but new crops of apples are bobbing up at market these days. And these apple turnovers are exponentially simpler than making pie crust (because we use puff pastry). We used 6 ingredients and whipped them up in 40 minutes, start to finish.

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Market Sourced Ingredients

1 sheet of Pascal’s Patisserie Puff Pastry from Blush Lane Organics

2 apples from Souto Farms (we used 1 Honeycrisp and 1 new crop Gala)

juice from 1/2 of an orange from Cherry Pit

1-2 teaspoon Apple Pie spice from Silk Road Spice Merchant

1/4 cup sugar

1 egg (for egg wash)

Preheat oven to 400°F. Lay the thawed pastry on the floured counter and roll out to become slightly thinner; cut into 5″x5″ squares. Set aside. In a skillet, over medium-high heat, add apples, sugar, orange juice, apple pie spice. Sauté approx 5 minutes, until apples are crisp-tender (NOT soft- they will continue to cook in oven) and juice has slightly thickened into a caramel-like sauce. Divide apples up evenly between the puff pastry squares (we used an apple mold… because how cute?!). Spread apples across the center of each pastry square followed by a little of the sauce drizzled over the top of apples. Paint edges with the egg wash to ensure pastry sticks together. Fold the top edge over the bottom and press to seal the edges. Brush the tops lightly egg wash and sprinkle with sugar; we used the Vanilla Sugar from Silk Road Spice Merchant, but cinnamon sugar works really great too! Repeat with the other squares. Bake for about 20 minutes, until golden and puffed. Can be served hot or cold, but should definitely be shared with family and friends.