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Recipes
Featuring Lopez Island Farm
Apple
Cider Syrup
| 2-3 lb. pork
tenderloin, trimmed |
2 cups chicken stock |
| olive oil |
4 cloves garlic |
| 4 lb. sweet potatoes
or yams |
4 tablespoons butter |
| 4 Granny Smith or
good cooking apple fresh thyme |
1/3 cup Lopez Island
Farm Apple Cider Syrup |
| Marinate
trimmed Pork Tenderloins in 1/4 cup olive oil, chopped garlic, and fresh
thyme for several hours. Roast the whole sweet potatoes in the oven at
325°. Cut the apples into
1/4 inch slices with peel on (reserve the cores), toss with a little
olive oil, cracked black pepper and a bit of salt. Roast in the oven
until softened and caramelized, remove and set aside. Place the cores in
a small pot with the chicken stock and simmer on low heat for 20-30
minutes. When the sweet potatoes are cooked through peel the skin and
mash them with a little of the butter, salt and black pepper, and keep
warm. In a sauté pan, sear the tenderloins until lightly browned on all
sides, remove from pan and place in the oven to finish cooking. Just
before serving place the roasted apples in the pan used to sear the
meat, add the strained chicken stock and the cider syrup and heat on low
until apples are hot. When the pork has reached your desired
temperature, remove from the oven and slice it over the mashers and
serve with some of the apples, the jus and some fresh thyme. Enjoy
Created by
Chef Geddes Martin
Rosario Resort, Orcas Island, WA |
| 1 4 to 5 lb.
chicken |
1 cup fresh basil
leaves, packed |
| 1 tablespoon Asian
chili sauce |
3 cloves garlic,
minced |
| 1 tablespoon rice
wine vinegar |
2 teaspoons soy
sauce |
| 1/2 cup Lopez Island
Farm Apple Cider Syrup |
|
| Preheat oven to 325°.
Rinse and pat dry your chicken. Carefully slip your fingers between the
skin and the flesh of the bird, being careful not to tear the skin.
Stuff the basil under the skin and rub the bird with salt. Place the
chicken in a roasting pan, breast side down and set aside. Make the
sauce by mixing all remaining ingredients and pour over chicken. Bake 30
minutes breast side down then remove from oven and turn the chicken
over. Roast approximately 50 minutes longer, basting twice. Remove from
oven and let rest 15 minutes before carving. Enjoy.
Created by Chef
Joyce Brinar
Lopez island, WA |
| 4 chicken breasts |
olive oil |
| salt and pepper to
taste |
4-5 cloves garlic,
chopped |
| fresh herbs of
choice such as basil, sage and thyme |
Lopez Island Farm
Apple Cider Syrup |
|
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| Heat oil in
heavy pan. Sauté chopped garlic until lightly browned. Sear chicken
breasts both side with skin on. Remove skin from breasts and place
in baking dish with lid. Pour generous amount of apple
cider syrup to cover breasts. Add sautéed garlic and fresh herbs on top
of breasts. Bake covered in 350° oven 20-30 minutes until done. Baste
with sauce several times during cooking.
Created by Joan
Frazee
Leavenworth, WA |
| 1 pastry of your
choice for a 9 inch pie |
1/4 cup sugar |
| 3 eggs |
1/4 cup melted
butter |
| 1/4 cup dark corn
syrup |
1 teaspoon
vanilla extract |
| 1/4 teaspoon salt |
2 cups toasted
hazelnuts, chopped |
| 1 cup Lopez Island
Farm Apple Cider Syrup |
1 cup dried
apricots, chopped |
| Preheat the
oven to 425°. Prepare your pastry and line a 9 inch pie pan. Set aside.
In a large bowl beat the eggs until blended. Add the Apple Cider Syrup,
corn syrup, sugar, butter, vanilla and salt. Beat until thoroughly
combined. Stir in hazelnuts and apricots. Pour the mixture into the
pastry-lined pan. Bake for 15 minutes, then reduce
the heat to 350¡ and bake until the filling has
puffed and set around the edges but the center is slightly soft,
about 25 minutes longer. Serve warm or at room temperature with lightly
whipped cream.
Created by Chef
Joyce Brinar
Lopez island, WA |
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