Sugared Grapes Roasted Pear
§ 2 Cups Sugar
§ 4 Cups Cold Water
§ Sugar for Coating
In medium pot, combine water and 2 cups sugar. Bring to a boil. Reduce to Simmer – Let simmer for 10-15 minutes. Allow to cool slightly (about 10 minutes). Then dip desired amount of graped in sugar syrup and then put into white sugar to coat heavily. Place grapes on parchment lined baking sheet. Allow sugar to harden a minimum of 1 hour. DO NOT place in fridge as sugar will absorb moisture and become a sticky wet mess!
Sugared grapes are great garnishes for dessert, too!
Roasted Pear (or roasted grapes)
Place desired number of pears (or grapes) on baking sheet and generously spray with Pam (or the like) and sprinkle with Salt and Pepper and shake to evenly coat. Roast at 350 F for 25-35 minutes until lightly golden brown and juicy. (For pear, cut bottom so it has a flat surface and sits upright).
Roasted pears and roasted grapes are great garnishes for savory dishes.
Chevre Stuffed Dates Wrapped In Applewood Bacon
§ 12 Medjool Dates (available at Costco, Trader Joes)
§ Chevre (Goat Cheese)
§ Applewood Bacon
§ Slice dates in half and remove pit
§ Fill dates with dollop of Chevre (Goat Cheese) using knife
§ Lay out Bacon Slices
§ Starting at end of bacon slice, roll stuffed date until ends meet, cut bacon and secure with skewer.
§ Bake at 350 degrees for 20 minutes (when bacon is crisp).
§ Place on platter and serve
Makes 24 Appetizers
Broccoli Cheddar Soup
½ yellow onions – diced
3 Celery Stalks – diced
1 Carrot – peeled and diced
1 Quart Chicken Stock
1 Pound Broccoli Florets
1 Quart Half & Half
2 Cups Cheddar Cheese – Grated
2 Tablespoons Canola Oil
Salt & Pepper to taste
(1) In a large saucepan heat oil.
(2) Add onion, celery and carrots to oil over medium heat until soft (about 5 minutes).
(3) Add chicken stock and broccoli. Bring to a boil over high heat.
(4) Reduce heat once boiling and let simmer for 10 minutes or until broccoli is soft.
(5) Use either an emersion blender or regular blender to puree broccoli mixture.
(6) Transfer back to saucepan. On medium heat, add half & half and bring to simmer ( Do Not Boil ).
(7) Add Cheese and stir until melted.
(8) Add Salt & Pepper to taste and serve.
(9) If soup is too thin for your tastes – add roux (Melt 2 Tablespoons Butter over medium heat / Add 2 Tablespoons Flour. Stir. Add to soup to thicken.)
September Recipe of the Month
Apple Discs with Herbed Cream Cheese topped with Bacon pieces and Arugula
Slice Apples (soak in lemon juice to keep from browning.)
Spread thin layer of herbed cream cheese
Sprinkle with crumbled Bacon
Top with Arugula
This is a fresh & tasty appetizer that is a crowd pleaser!
Country Style Pork Ribs with Pineapple-Chipotle BBQ Sauce
> 2 Cups Pineapple Juice
> 1 Cup Orange Juice
> 3 Tablespoons (or to taste) Minced Chipotle Peppers in Adobo Sauce
> 1 Tablespoon Ground Cumin
> 1/3 Cup Fresh Squeezed Lime Juice
> 1/3 Cup Chopped Fresh Cilantro
> 12 Country Style Pork Ribs (4-6 ounces each)
> ¼ Cup Freshly Cracked Toasted Coriander Seeds
To Prepare BBQ Sauce:
> Bring pineapple, orange juice, chipotles and cumin to a boil in a medium size sauce pan over medium-high heat.
> Reduce to low heat and simmer, stirring frequently until sauce is thickened and reduced by half. (Approximately 1 hour).
> Remove from heat and stir in lime juice and cilantro.
To Grill Ribs:
> Season ribs with salt and pepper.
> Rub ribs with coriander seeds.
> Grill ribs over medium heat 3-4 minutes per side.
> During the last minute of cooking, brush ribs with BBQ Sauce.
> Serve ribs with BBQ Sauce on the Side.
Fresh Berry Trifle
2 (8 or 9 inch) white cake layers, baked & cooled
2 pints fresh strawberries
1/4 cup white sugar
1 pint fresh blueberries
1/4 cup orange juice
1 (3.5 ounce) package instant vanilla pudding mix (follow directions on package)
1 cup heavy whipping cream
· Slice strawberries and sprinkle them with sugar.
· Cut the bananas into slices and toss with orange juice.
· Make pudding.
· Cut the cake into 1 inch cubes.
· Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas. Spread half of the pudding over the fruit. Repeat layers in the same order.
· In a medium bowl, whip the cream to stiff peaks and spread over top of trifle.
· Garnish with fresh berries.
§ 2 C. quinoa
§ 4 C. water
§ 1 tsp. garlic powder
§ 1 tsp. dried thyme
§ 2 orange bell peppers, diced
§ 1 sweet onion, julienned
§ 1 C. feta, crumbled
§ 3T fresh parsley, chopped
§ ½ C. pine nuts or sunflower seeds
§ 1-2 C. Lemon thyme vinaigrette (recipe follows)
Combine water, thyme, and garlic in small pot and bring to a boil. Add quinoa and reduce to a simmer. Cover and let cook for 15 minutes or until all water is absorbed. Let quinoa cool thoroughly. Once cool, mix quinoa, peppers, onions, feta, parsley, and nuts in large bowl. Add desired amount of dressing and serve. Can be made 1 day ahead and will last 2_3 days.
Lemon Thyme Vinaigrette
§ 2T garlic
§ 1C. lemon juice
§ 1T Dijon mustard
§ 2T thyme, dried
§ 1T sugar
§ 3C. canola oil
§ Salt and pepper to taste
Combine all ingredients in blender except for oil. Blend together and slowly drizzle in the oil. Season with salt and pepper to taste.
With summer right around the corner, Green Apple is gearing up to bring new and innovative ideas to our events. What better way to gain inspiration than to visit the city of Portland, Oregon, popular for its “foodie” reputation and commitment to serving local, fresh and sustainable ingredients, much like our mission at Green Apple. On May 24th, Kris Brown, Cheryl Seaton and newest sales member, Kassie Seaton, boarded an Amtrak train ready to indulge in what the city had to offer. All aboard!
We arrived in Portland ready to celebrate co-owner Kris Brown’s birthday and surprised her with a walking tour of Portland’s famous curbside cuisine, food carts. Food carts are unique to Portland in that they are not the typical mobile “roach –coaches” you might have pictured in your head – they are stationary carts grouped in pods and regulated by the city. Many of the food carts in Portland are managed by former top chefs of four-star luxury hotels and restaurants wanting to branch out and cook dishes they are passionate about.
Our tour began at a cart called “The Dump Truck” serving delicious pork and shallot dumplings. One bite and you are hooked as the juicy pork delights your taste buds. Next stop, “Euro Trash”. Much like the first cart, this cart has a unique name with an even more unique menu: deep-friend mushrooms and anchovies. This cart was a hit amongst our group. The mushrooms were deep-fried to perfection and the anchovies were surprisingly tasty.
Our tour made its way through the streets of Portland, meandering through the food cart pods, stopping at the most creative, unique or appealing carts. One of the most notable stops was at a cart called “Korean Twist” serving Kobe Beef Tacos topped with fresh cilantro and hot chili sauce. You can’t be afraid of getting a little messy at this cart, these tacos can be hard to handle but are completely worth the stain on your shirt!
We concluded our tour with the best meal of the day, dessert. “Gaufre Gourmet” serves up warm waffles with toppings such as melted milk chocolate, nutella, and maple bacon sure to please those with a sweet tooth. We tried the simple, but delicious, original liege waffle complete with powdered sugar crystals lightly sprinkled on the waffle. As Kris would say, “delish!”
Our food cart experience was so much fun, we all had an absolute blast. We came home from Portland excited to share this adventure with our readers and customers. Please let us know if all this talking of food has sparked an interest in a summertime party with perhaps some Korean BBQ or gourmet waffles and Green Apple will make it happen! Until next time, cheers!
May Recipe of the Month
Copper River Salmon with Brown Sugar glazed Sweet Onions
· 3/4 cup dry white wine
· 1/4 cup butter, cut into small pieces
· 1 teaspoon Old Bay seasoning
· 1 2-pound center-cut skinless salmon fillet
· 2 tbsp Olive oil
· 2 medium sweet onions, cut into strips
· 3 tbsp light brown sugar
Preheat oven to 350°F. Boil wine, butter, and Old Bay seasoning in small saucepan 3 minutes. Sprinkle salmon on both sides with salt and pepper. Place fish on heavy rimmed baking sheet. Pour wine mixture over. Bake until fish is opaque in center, about 14 minutes. Remove from oven.
Preheat broiler. Caramelize onions and sugar in a small pan; spread over salmon to cover. Broil salmon until topping is brown and bubbling, about 3 minutes.
Braised Baby Bok Choy with Ginger
- 2 pounds baby bok choy, havled and/or quartered depending on the size
- 4 medium shallots cut in slices
- 3 tablespoons extra virgin olive oil
- 2 tablespoons pure sesame oil
- 1 large clove garlic
- 2 teaspoons grated ginger, or more to taste
- 1 1/2 tablespoons dark soy sauce
- 2 1/2 tablespoons light soy sauce
- 1/3 to 1/2 cup chicken broth
- Freshly ground black pepper
1. Heat the two oils in a large sauté pan. You may have to cook the recipe in two or three batches.
2. Add the shallots, ginger and garlic, stir frying for about 1-2 minutes. Do not let the garlic brown.
3. Add the bok choy and stir fry for about a minute to coat it completely with the oil. Then add the soy sauce and chicken broth. Stir fry for another minute or so, then cover the pan tightly with the lid (or foil). Reduce the heat and let it braise for another 4-5 minutes, until slightly tender.
4. Garnish with freshly ground black pepper before serving.
Yield 4-6 servings
Note: If you can’t find baby bok choy, mature bok choy will work, too. Just cut it into smaller pieces and let braise for slightly longer, just until it’s tender.
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