Tortured Orchard

This recipe can be used for so many different occasions. Quick desserts or lunch box treats, after school snacks or fast hors d’oeuvres . Sweet Apple Bites derived from needing something new for dessert. Something that wasn’t so desserty, but just sweet enough to fool the mind. Instead of eating the Sweet Apple Blush directly from the jar as usual, we looked at what we had to work with. The usual suspects lined our cabinets. Cinnamon Graham Crackers and Natural Peanut Butter; with a jar of Sweet Apple Blush, what could go wrong? Voila – Sweet Apple Bites. I hope you enjoy this tasty treat. It can be eaten directly after assembly, or frozen. Either way, sure bliss, and it takes less than 3 minutes to make. Even kids can’t complain, they don’t even need your help to make them!

You’ll Need:

1 jar of Tortured Orchard Sweet Apple Blush

1 Box of Cinnamon Graham Crackers (shortbread cookies would be a delicious substitute) 

Your choice of Peanut Butter (we used a natural brand) at room temperature so it’s easily spread

off-set spatula/ butter knife/spoon/fingers…whatever works best for spreading

Napkins/Serving Plate (depending on how many you are making)

Plastic Wrap if you are going to be freezing them

* To begin, break the Graham cracker rectangles on the perforated lines, making graham squares. 

* Using the butter knife spread a generous dollop of peanut butter, followed by a generous dollop of Tortured Orchard Sweet Apple Blush, then place on top another graham cracker. (try adding vanilla ice cream to this combo…yum yum.)

* If you are choosing to freeze these delicious bites, it’s at this point you wrap them in plastic wrap and put them in the freezer until they are set. If you are choosing to eat them as is, they are good to go. A variation on this recipe as mentioned before would be a shortbread cookie, or even another kind of graham cracker like chocolate. 

** For a savory variation you could try it on a plain cracker, just for a snack.

This dessert hits the spot when the weather turns hot. It’s refreshing and simple; the best combination. 

You’ll need: 

1 jar of Tortured Orchard Lemon Ginger Twist  -2-4 oz. depending on how string you want the flavor to be. 

A pint of your favorite vanilla Ice cream / Fat free cool Whip

1 pint of strawberries

graham cracker pie shell

Spatula (or electric mixer/ mixmaster) 

* Combine the pint of vanilla ice cream and the Tortured Orchard Lemon Ginger Twist allow to soften and mix together. You can use the spatula, or an electric mixer. ( set Aside) 

* After washing and drying the berries slice 1/4 in. rings. (so they look like little circles)  and line the bottom of the graham pie shell, then simply pour the lemon ginger combination over the berries.  If you choose you can cut more berries and decorate the top the same as you did on the bottom of the shell. 

* Place into the freezer until the mixer sets. Enjoy!

My family has been making this dish for years. This refreshing salad is perfect for spring and summer entertaining. You can make it as a side dish or as the main course, and it’s a winner with all ages.

You’ll need:

Tortured Orchard Garlic Balsamic Drizzle or Tortured Orchard Lemon Ginger twist – 2-3 oz.

Orzo pasta – 1 box ( found on any grocery pasta isle)

Asparagus (Green) – 1 Bu.

Grape Tomatoes/ Cherry Tomatoes – 1 Pint

Shallots – 2 (minced)

Red Onion – 1 sm. dice

Kalamata Olives (pitted) – 1/4 Cup finely chopped

Parsley – 1 Bu. 

Cold Pressed Olive Oil-  1 to 2 Tbsp. 

Cracked Black Pepper

Salt 

Colander/Sieve

A pot

Microwave

Saran Wrap

Mixing Bowl

Serving Bowl

Stove

* Fill the pot with water, add salt and taste. The water should taste slightly less saltier than the ocean. Add the Orzo and turn on the stove, and cook the pasta ( 20-25 minutes).

* While the pasta cooks, prepare the  vegetables; half the tomatoes, mince the shallots, chop the parsley, chop the olives and cut the onions. 

* Cut the bottom inch and half off the asparagus spears. It tends to be tough and woody, not tasting delicious as asparagus should. Then, wrap the asparagus in plastic wrap and microwave for 3 to 4 minutes, or until tender, but still crisp. Shock until cold water to stop the cooking process. You could very easily steam the asparagus the traditional way, or cook them in a hot water bath, but the microwave for steaming is okay, and is a big time saver, and shocking them in the cold water not only stops the cooking, but allows the vegetable to remain that beautiful bright green color. After the asparagus has been cooled cut it into inch sized pieces and add to the other prepared vegetables. 

* After the pasta is cooked, drained and cooled add it to the mixing bowl with the vegetables and the Tortured Orchard product of choice. Mix, put in the serving dish and enjoy.

*This Potato Salad is a perfect fit for any picnic, barbeque or lunch box. It’s a perfect pair with grilled flank steak and nice glass of pinot noir. 

You’ll need:

Garlic Balsamic Drizzle – 4- 6 oz

Red Creamer Potatoes/ New Potatoes – 1 lbs.

Applewood smoked bacon – 1/2 Lb. sm. dice ( regular bacon is fine too.) 

Parsley – 1/2 Bu. finely chopped

Mayonnaise (optional) – 1/4-1/2 Cup

Salt/Fresh Black Cracked Pepper

Mixing bowl

Colander/Sieve

Small Frying Pan

Slotted Spoon

Whisk

Paper Towel/ Paper Plate

Pot

Stove

Serving Bowl

* Start by filling your pot with water , adding about a Tbsp. of Salt to it. 

* After the potatoes are cleaned, quarter them. If they are on they are on the small side it’s okay to cut them in half. Either way, the end result should be a nice bitesized piece of potato. Once cut, place them in the salted water, turn the stove on a medium to high light, and cook potatoes until they are just soft, about 20-35 minutes. You don’t want to over cook the potatoes like you would for mashed potatoes. You want them to hold their shape for the salad, otherwise you will have somewhat of a mash. If that happens, don’t worry, everything will still taste great. 

* While the potatoes cook, cut the bacon and chop the parsley.

* The bacon should be nice and cold, it will be much easier to cut. Using a sharp knife cut the bacon into a small dice and place it into a frying pan to render. It should be on a low light so it’s not to burn. Make sure you push the bacon around every now and then which will also prevent it from sticking to the pan, and eventually burning. When the bacon is crispy (medium to dark brown) use the slotted spoon to remove it from the bacon fat, and turn off the stove light. Place the bacon on a paper towel or a paper plate removing any excess grease.

* If you are choosing to use mayonnaise, at this point go ahead and whisk (mix) it together with the Garlic Balsamic Drizzle. Reserve it to the side until the potatoes are cooked.

*Once the potatoes are cooked pour them into the colander and allow them to cool. Once fully cooled, place them in a mixing bowl with the parsley and the bacon. At this point add as much or as little as the Garlic Balsamic Drizzle Dressing ( with or without mayonnaise) to the potatoes. Fold all the ingredients together and season your salad with salt and cracked black pepper.  

* Place is serving dish and bring it to the table or picnic blanket  for a home run.

Spiced Pineapple Shrimp

This recipe is simple and delicious, offering a sweet and savory burst to your palate. It can be eaten alone or served over your choice of white or brown rice. Either way, it really hits the spot for a quick meal or a party thriller.

You’ll need:

 A jar of Tortured Orchard Pineapple Zinger

 1 pound of Shrimp – deveined tail off

 1 container of crème fraiche or sour cream (it can be light)– leave out while cooking the shrimp to bring it to room temp.

 Chicken Stock  (1.5 Cups)

 Parsley (1 Bu.-finely chopped)

 Cilantro (1/4 Bu. – finely chopped)

 Dry White Wine – optional ( 1/8 Cup )

 Large Saucepan

 Stove

 Serving bowl

*Once the shrimp are cleaned, in a large saucepan combine 6-8oz. of the Tortured Orchard Pineapple Zinger with the Chicken Stock and bring to a light simmer. (add wine here if you are choosing to use it.)

* Place the shrimp in the simmering liquid until the shrimp are fully cooked about 5-7 minutes. You will know the shrimp are cooked when their appearance turn from lucid to opaque.

* While waiting for the shrimp to cook take this time to clean and finely chop the Parsley and the Cilantro.

* To serve simply ladle into your bowl and top with a dollop of crème fraiche / sour cream and garnish with Parsley and Cilantro. 

*Chicken wings are a fun finger food that are known to be hot. Though there is always a special place in our hearts for the classic hot wing, we thought we’d put our spin on it.

Baked: Garlic Balsamic

You’ll need:

Tortured Orchard Garlic Balsamic Drizzle

A package of chicken wings

Parsley (half bu.- finely chopped)

Red Pepper (cut -sm. dice)

Cookie Sheet

Parchment/Wax paper

Serving Dish or Plate

Oven

*Preheat oven to 400 degrees

* Clean Chicken wings, rinse and dry well 

* Proceed to coat the wings in the Garlic Balsamic Drizzle. The easiest way is to rub the wings directly. If you don’t want to get dirty you could always place the sauce in a plastic bag with the wings and do it that way. (Don’t be afraid to allow the wings to marinate a few days in the refrigerator.)

* On the parchment lined cookie sheet place the wings and cook off in the oven, about 35-45 minutes. 

* While the wings are cooking go ahead and chop the parsley and the red pepper. 

* Once the wings are cooked, and have had atleast 2 minutes to rest place them on their serving dish and garnish with the chopped parsley and red pepper for color.

* A great touch is to heat some of the Tortured Orchard Garlic Balsamic Drizzle and use it for the wings as a dipping sauce. 

Lemon Ginger Twist

You’ll need:

Tortured Orchard Lemon Ginger Twist

A package of chicken wings

Scallions ( 1 Bu.- cut into rings)

Lemon Zest

Cookie Sheet

Serving Dish or plate

Microplane/Cheese grater (for lemon zest)

*Preheat oven to 400 degrees  

* Clean Chicken wings, rinse and dry well 

* Proceed to coat the wings in the Lemon Ginger Drizzle. The easiest way is to rub the wings directly. If you don’t want to get dirty you could always place the sauce in a plastic bag with the wings and do it that way.  (Don’t be afraid to allow the wings to marinate a few days in the refrigerator)

* On the cookie sheet place the wings and cook off in the oven, about 35-45 minutes. 

* While the wings are cooking go ahead and cut the scallion rings and zest the lemon.

* Once the wings are cooked, and have had atleast 2 minutes to rest place them on their serving dish and garnish with the scallion rings and lemon zest for color.

*A great touch is to heat some of the Tortured Orchard Lemon Ginger Twist and use it as a dipping sauce for the wings.

T.O Baked Brie:

You’ll need:

Tortured Orchard flavor of choice

Brie

Puff Pastry

Melted Butter (enough to paint the outside of the piece of brie)

Cookie Sheet/ Baking Dish

Serving Platter (optional)

Oven

*First, place the butter in a sauce pan or in the microwave to melt, preheat oven to 375 degrees. 

* While the butter melts-Take the puff pastry and lay the delicate sheet down placing the brie ontop as if it were a paper weight and the puff pastry were the paper.

* Simply spread a generous amount of product on the top of the brie

*Wrap the puff pastry around the brie like wrapping a gift, then paint the flakey sheet generously with the melted butter, the puff pastry with the melted butter will begin to mold itself around the piece of brie.

* Place the brie on a sprayed sheet tray/cookie sheet/baking dish in a 375 degree oven, remove when the puff pastry is golden brown. Allow the brie to rest for a few minutes before placing on a serving dish and digging in.

*At this point the brie will be melted to perfection so when you cut into it the flavors will ooze out into a puddle of goodness, and poof the brie will be gone in no time!

* Friends – Don’t be afraid to improvise with garnishes.Its a lovely touch to sprinkle complimentary herbs, spices, nuts, vegetables or fruit beside or on the brie. For example when we make the Sweet Apple Blush version of this in my house,  we take toasted crushed walnuts and sprinkle them on top of the brie before we wrap up the puff pastry and then garnish the plate with some toasted nut halves.

To make a special sandwich one must have special ingredients.

For those of you who have tried our products I am sure you will agree that they are special products for special people…

The other day I made the perfect fall ham sandwich with our Sweet Apple Blush. To make this you will need:

- A delicious baguette – or sourdough bread your choice

- brie at room temp. (if you don’t like brie, camembert would be a great substitute or goat cheese, even – room temp. cream cheese)

- deli ham

- and Tortured Orchards Sweet Apple Blush

a frying pan

Slice the baguette length wise and hollow out the dough on one side making the baguette look like a canoe.

Turn your burner onto a low light and wait until it gets hot, place your ham in the pan and just heat it until it turns color a bit, turn it over and heat the other side, do this with all the ham you intend to put into the sandwich.

While the ham is heating, slice your brie which should be soft at room temp, and a little gooey.

In the dugout side of the bread, place as much or as little (I used heaping Tablespoons) of the Sweet Apple Blush as desired, then place the brie on top and then the ham.

Close your sandwich and enjoy*

* For a spicy flair try this recipe out with the Spiced Pineapple Zinger, or spread the bread with Our Garlic Balsamic Drizzle for succulence.*