Rendleman Orchards' Recipe Corner

Appetizer 

BrieFROGs

Phyllo cups of brie, and Rendleman Orchards F.R.O.G. Preserves, served warm

Soup

Creamy Sweet Potato Apple Soup

Velvety smooth puree of roasted sweet potatoes, onions and Rendleman Orchards apples, served warm

Salad

Balsamic Peach, Apple and Tomato Salad

Chilled mix of seasonal Rendleman Orchards peaches and/or Rendleman Orchards apples and tomato with olive oil and balsamic vinegar

Greek Apple Wedge Salad

Chilled wedge of iceberg lettuce with a Greek yogurt, goat cheese, Rendleman Orchards apple butter dressing

 

Entree

Skillet Brats with Cabbage and Apples

Savory local (Rendleman Orchards) sausages with Angel Hair cabbage and Rendleman Orchards apples cooked al dente

 

Sides

Apple Cider Brussel Sprouts

Roasted Brussel sprouts tossed with a warm Rendleman Orchards Apple Cider, balsamic vinegar, mustard, and Rendleman Orchards applesauce reduction

Apple Cider Rice

Jasmine rice cooked with Rendleman Orchards apple cider and  butter

 

Dessert

Triple Crisp Cheesecake

Rendleman Orchards Peach Crisp infused cheesecake with Peach Crisp cracker crust served with a buttery Peach Crisp topping (Seasonal variety: Substitute with Rendleman Orchards Apple Crisp and apples)

Apple Cider Donut Panini

Panini-pressed Rendleman Orchards Apple Cider Donut with a Ricotta cheese center (Why not buy a dozen donuts so you have leftovers?!)

  

Rendleman Orchards BrieF.R.O.G.s 

Time: 30 minutes

Yield: 4 – 6 servings

INGREDIENTS

• 15 Phyllo shells
• 4 – 6 oz. Brie (microwave on low just until softened enough to work with it to press into the shells)
• 3T Rendleman Orchards F.R.O.G preserves (Rendleman Orchards Apple Butter and Rendleman Orchards Hot Peach Pepper Preserves also work well)

PREPARATION

1. Bake Phyllo cups according to the package directions. Leave on baking sheet.
2. Fill half of each shell with softened brie, pressing the cheese into the folds of the cup.
3. Spoon 1/2t of F.R.O.G. preserves on top of brie.
4. Fill the shell to the top with softened brie.
5. Place baking sheet into oven and bake at 325 degrees for 10 minutes or until brie melts.
6. Serve immediately.

 

Rendleman Orchards Creamy Sweet Potato Apple Soup

Time: 45 minutes

Yield: 4 servings

INGREDIENTS

• 1 onion diced into chunks
• 1 large sweet potato, peeled and cubed
• 1 Rendleman Orchards apple, rough chopped (suggest fuji)
• 1 cup Rendleman Orchards Apple Cider
• ¾ cup chicken broth
• ½ t salt
• ¼ t pepper
• 1/8 t smoked paprika
• 2 T olive oil
• 4 strips Rendleman Orchards bacon for garnish

PREPARATION

1. Place onions, potato and apple on baking pan. Drizzle with olive oil and sprinkle with salt and pepper
2. Bake at 350 for 20 minutes, or until tender
3. Cool ingredients slightly and add to blender
4. Add Apple Cider to blender and blend until smooth
5. Transfer ingredients from blender to large sauce pan adding smoked paprika, and chicken broth until desired thickness is achieved
6. Simmer 15 minutes
7. Add bacon for garnish if desired

 

Rendleman Orchards Balsamic Peach, Apple and Tomato Salad 

Time: 20 minutes

Yield: 4 – 6 servings  

INGREDIENTS

• Two Rendleman Orchards apples, cored and diced into ¼ - ½ inch pieces, leaving skin on
• Two Rendleman Orchards peaches, pitted and diced into ¼ - ½ inch pieces, leaving skin on
• Note: You can use four Rendleman Orchards apples or four Rendleman Orchards peaches rather than a 50/50 fruit mixture
• 1C Cherry/Grape tomatoes cut lengthwise and again crosswise to make ¼ - ½ inch pieces
• 1T Balsamic vinegar
• 2T olive oil
• 1t salt
• ½ t black pepper
• 4 – 6 Basil leaves chopped fine
• 3 scallions sliced, greens included
• Shredded parmesan cheese

PREPARATION

1. Place fruit and tomatoes in a medium bowl.
2. Add balsamic vinegar, olive oil, salt and black pepper and toss until evenly distributed.
3. Let sit for 5 minutes and toss again.
4. Serve immediately topping each serving with green onions and shredded parmesan cheese.

 

Rendleman Orchards Greek Apple Wedge Salad

Time: 30 minutes

Yield: About 6 servings

INGREDIENTS

• 2 C Chobani Non-Fat Plain Greek Yogurt
• ½ C canola oil
• 8 oz. Rendleman Orchards Goat Cheese
• ¾ C Rendleman Orchards Apple Butter
• ¼ C honey
• 1 ½ t salt
• 1 ½ t black pepper
• 3 – 4 Rendleman Orchards apples, cored, peeled and chopped into small (1/4 inch) pieces
• Iceberg lettuce, cored, then cut in half, then cut each half into wedges (4 – 8 total depending on size)
• 1 C finely shredded cheddar cheese
• 4 – 6 strips thin cut Rendleman Orchards bacon, cooked crispy and crumbled or chopped into small pieces

PREPARATION

1. In a medium bowl whisk until smooth all ingredients except the shredded cheddar cheese and bacon.
2. Dressing can be served immediately, or chill in the refrigerator along with the plated lettuce wedges until ready to serve.
3. Spoon dressing mix over each wedge placed on a chilled plate
4. Garnish with finely shredded cheddar cheese and bacon pieces to taste.
5. Serve immediately.

 

Rendleman Orchards Skillet Brats with Cabbage and Apples

Time: 45 minutes

Yield: 4 – 6 servings

INGREDIENTS

• 3T olive or canola oil
• Six Rendleman Orchards Bratwurst, Rendleman Orchards Apple Bratwurst or Rendleman Orchards AppleWurst links
• One large onion chopped
• 15 – 20 ounces of Angel Hair Shredded cabbage
• 1 C Rendleman Orchards Apple Cider
• 2T apple cider vinegar
• ½ - 1 chopped jalapeno pepper, stem, seeds and veins removed (to taste)
• 2t salt
• 1t black pepper
• 2t sage
• 1t caraway seed
• 2t paprika
• 2t ground mustard
• One Rendleman Orchards apple, cored, sliced in half vertically, then each half sliced the opposite direction into thin slices leaving skin on
• 1/3 C Rendleman Orchards applesauce

PREPARATION

1. Straighten brats so they will lay flat.
2. Add 3T of oil to a deep sided large skillet.
3. Brown meat on all sides until the juices begin to caramelize. Cover with a splatter screen or the skillet lid, leaving a crack for steam to escape.
4. Set brats aside on a plate, leaving all juices and oil in the skillet.
5. Add onion, jalapeno, and cabbage to the skillet.
6. Mix salt, black pepper, sage, caraway seed, paprika, ground mustard, apple cider and apple cider vinegar in a small bowl and pour mixture into the skillet.
7. Toss skillet contents using two spatulas and press down into the skillet. Do not cover.
8. Simmer at medium or medium-high heat to wilt the cabbage and onion. Toss with spatulas occasionally, pressing down into the skillet after each tossing.
9. Add a small amount of water as needed so that when the cabbage is the desired tenderness, and there is about ½ C liquid in the skillet.
10. Cut brats crossways into bite-sized pieces and add pieces and their juices, applesauce, and apple slices to the skillet.
11. Toss until evenly distributed, press mixture down, and simmer until the brats are warmed and the apple slices just begin to soften. Toss occasionally as needed.  Add water if the mixture becomes too dry.
12. Serve immediately.

 

Rendleman Orchards Apple Cider Brussel Sprouts

Yield: 4 servings

INGREDIENTS

• 1 lb. Brussel sprouts, cut in half lengthways, leaving stem on
• 2T olive oil
• 1t salt
• ½ t black pepper
• 2T butter
• ½ onion, diced or chopped small
• ½ C Rendleman Orchards apple cider
• ½ C Rendleman Orchards applesauce
• 2T balsamic vinegar
• 1T spicy brown mustard

PREPARATION

1. Preheat oven to 400 degrees.
2. In a medium bowl, toss sprouts in oil, salt and pepper. Toss several times every few minutes to allow the sprouts to absorb the moisture.  Set aside bowl for later.
3. Place sprouts cut side up on baking sheet lined with parchment paper and place into the oven.
4. While sprouts are baking, heat butter in a medium skillet over medium heat.
5. Add onion and stir occasionally until very soft and translucent.
6. In the reserved bowl, combine the apple cider, applesauce, balsamic vinegar and spicy brown mustard and whisk until mixed. Add this mixture to the skillet and simmer until reduced to about 1C.
7. When sprouts are browned and cooked to desired tenderness, place sprouts into the bowl and toss with the skillet mixture until evenly distributed.
8. Salt to taste.
9. Serve immediately.

 

Rendleman Orchards Apple Cider Rice

Time: 15 minutes

Yield: 4 – 6 servings

INGREDIENTS

• 1 C White Jasmine Rice
• 1T olive oil or butter
• 1t salt
• Rendleman Orchards Apple cider and water (A 50/50 mixture totally the amount of water suggested on the rice packaging). Note: Increase the percentage of Apple Cider (up to 100%) to achieve a sweeter flavor.

PREPARATION

1. Put all ingredients in a medium pan.
2. Stir once or twice while mixture comes to a boil.
3. Reduce heat, cover, and simmer very slowly until almost all moisture is absorbed.
4. Turn off heat and let sit for 5 minutes or until all moisture is absorbed.
5. Serve immediately.

 

Rendleman Orchards Triple Crisp Cheesecake

Time: 35 minutes cook time

Yield: 6 servings

Seasonal Note: This recipe works well using Rendleman Orchards Apples with Rendleman Orchards Apple Crisp or Rendleman Orchards Peaches with Rendleman Orchards Peach Crisp.  In either case, Rendleman Orchards Apple Cider works well.

INGREDIENTS

Crust

• 42 Ritz Crackers
• ½ cup Rendleman Orchards Apple Crisp Mix or Rendleman Orchards Peach Crisp Mix
• ½ cup butter

Cheesecake filling

• Two 8 oz packages cream cheese (softened)
• 2 tablespoons Rendleman Orchards Apple Crisp Mix or Rendleman Orchards Peach Crisp Mix
• 2 eggs (room temperature)
• ¼ cup sugar
• 1 teaspoon vanilla

FRUIT Topping

• 3 Rendleman Orchards apples or Rendleman Orchards peaches (any variety)
• 4 Tablespoons of butter
• ¼ cup plus 2 tablespoons Rendleman Orchards Apple Crisp Mix or Rendleman Orchards Peach Crisp Mix
• ½ cup water plus ½ cup Rendleman Orchards Apple Cider (or 1C apple cider for more apple flavor)
• ½ teaspoon vanilla

PREPARATION

Crust

1. Finely crush crackers using a food processor or blender or place the crackers in a bag and use a rolling pin
2. In a medium size microwave safe bowl melt ½ cup butter in the microwave
3. Remove butter from microwave and add ½ cup Crisp Mix and the crushed crackers
4. Mix well and press into a 9” round pie plate
5. Bake in 350 degree oven for 5 minutes
6. Remove from oven and cool slightly

Cheesecake filling

7. While crust is cooling blend cream cheese and eggs until smooth
8. Add sugar, vanilla extract and 2 Tablespoons Crisp Mix
9. Pour into slightly cooled crust
10. Bake in 350 oven for 30-35 minutes or until cheesecake is set
11. Remove from oven and allow to cool to room temperature, then place in the refrigerator for at least 4 hours before serving

FRUIT Topping

12. Dice fruit and combine with butter, water and apple cider in a large saucepan.
13. Bring to a slow boil and then simmer until fruit is crisp-tender (15-20 minutes)
14. Stir in 2 Tablespoons Crisp mix, stirring until thickened.
15. Remove from heat and cool to serving temperature.
16. Slice cheesecake, place on individual dessert plates and spoon warm fruit topping over each serving.
17. Enjoy!

 

Rendleman Orchards Apple Cider Donut Panini

Time: 10 minutes

Yield: 1 serving

INGREDIENTS

• 1 Rendleman Orchards Apple Cider Donut (Note: The panini press softens day-old donuts so they taste like fresh-baked)
• 1 – 2 T ricotta cheese (to taste)

PREPARATION

1. Cut donut in half.
2. Evenly spread cheese over the cut side of one half.
3. Place the other half on top, cut side down.
4. Place donut in a panini press and cook until donut and cheese are warm (about 3 – 5 minutes).
5. Serve immediately.