Lopez Island Farm

Lopez Island Farm

Grassfed Lamb, Pasture Raised Pork and Specialty Foods   

Specialty Food Items
Farm Products
How to Purchase Our Products
Contact Us
Mobile Slaughter Unit Info

Recipes Featuring Lopez Island Farm

Apple Cider Syrup


Roasted Pork Tenderloin with Mashed Sweet Potatoes and Peppered Apple Jus
Serves 4

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


Oven Roasted Chicken with Fresh Basil and Apple Cider Glaze

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


Herb and Garlic Chicken
Serves 4

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
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


Hazelnut-Apricot Pie

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

© 2010 Lopez Island Farm