Archive for the 'Healthy Eating' Category
Cherry Pork Tenderloin
Normally, Aaron (our E-commerce Manager) handles the recipes. He’s cooked some tasty dishes in the past few months, and has done so with great aplomb. Too much aplomb. It’s time to put an end to his reign of “following the recipe” and “measuring things”. With great fruit, great things are possible, even in the hands of someone like me.
As proficient as Aaron is, he doesn’t have the experience I bring with me, namely four years of college spent watching The Food Network and Top Chef—if cooking were a spectator sport, I’d be a legend. Suffice it to say that I was ready for any challenge. Read more10 comments
In our 68 years of providing Orchard Fresh Gifts, we’ve picked up a thing or two. We know the ins and outs of the industry, as well as what it takes to produce the best gourmet fruit gifts available. While we’d like to think our readers shop exclusively with The Fruit Company®, we realize that there are literally thousands of options out there, all of them promising the world. With that in mind we present: Insider Gifting, a feature dedicated to providing you, our loyal readers, with the information needed for finding the perfect gourmet gift.
For today’s article, we take a look at Monthly Fruit Clubs and arm you with the questions you should be asking to ensure that you not only choose the best plan, but the one that’s right for you. Read more2 comments
For the month of June, we’re focusing on the amazing apples we have in the Pacific Northwest. We wanted to find a recipe as unique and flavorful as the apples themselves, and I think we found it! This month, we made a Curry Salad filled with fresh apple, pineapple, and raisin. The sweet and juicy apples complimented the savory curry chicken perfectly and made for a true summer salad treat.
The recipe calls for canned chicken and pineapple, but I opted for fresh sautéed chicken in a little olive oil and a fresh pineapple. With apples this fresh, I didn’t want to risk it. You can use several different apple varieties, depending on your preferred taste and texture. Tart apples like the Granny Smith or Pippin work great in salads and prevent savory dishes from being too sweet. I also like juicier apples like Jonagolds, Honeycrisps, and Pink Ladies, all of which hold their shape and provide a nice, crisp bite. Red Delicious and Golden Delicious apples are great eaten as a snack, but they are a little too soft and sweet for a salad like this. Read moreNo comments
We decided to do something a little different for our latest recipe post. While we have gathered quite a collection of fruit recipes over the years, seldom have we tried the recipes ourselves and commented on their taste, accuracy, and use of our favorite ingredient, fruit. As food connoisseurs and fruit experts, we feel it is our duty to provide insight on how to best use our fresh fruit. Plus it is a whole lot of fun!
This time around, we chose Baja Fish Tacos with Mango Salsa. This fun, fresh treat is a great way to start the summer. It was 75+ degrees in Hood River Oregon yesterday, so I am hoping the rain, ice, and snow are finished and summer is upon us. Even if you are not a fan of fish tacos or mango, I beg you to try this recipe. It is rich in flavor, but none of the ingredients are over powering. It is light, healthy, easy to make, and considering that the recipe makes 24 tacos, it costs about $1 per taco. Read more3 comments
Make this cool dessert for a large group.
2 cups all purpose flour
1/2 cup powdered sugar
1 cup butter, cubed
6 tablespoons sugar
2 teaspoons cornstarch
1/2 cup cool water
1/4 teaspoons Orange Extract
2 packages (8 ounces each) cream cheese
2/3 cup sugar
1-1/2 teaspoons Orange Extract
4 kiwifruit, peeled
13 fresh strawberries, halved Read more
|1.||Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch springform pan with 1 tablespoon melted butter.|
|2.||In a medium bowl, mix together biscuit crumbs and 4 tablespoons melted butter. Press into the bottom of springform pan, and smooth with the back of a spoon; set aside in the refrigerator to firm up.|
|3.||Place the chocolate in a heatproof bowl. Heat half-and-half to a simmer in a small saucepan; pour over white chocolate. Set aside for 1 minute, then stir until smooth; set aside.|
|4.||In a large bowl, beat cream cheese until smooth. Mix in mascarpone cheese, sugar, and egg yolks. Stir in white chocolate mixture and 1/2 cup passion fruit pulp. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Fold 1/3 of the whites into the batter very thoroughly, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Place the cake pan on a baking sheet|
|5.||Bake for 1 1/4 hours in the preheated oven, or until just set in the center when shaken lightly. Turn off the oven, and leave the cheesecake in the oven with the door ajar for 2 to 3 hours, or until cool. Refrigerate for at least 2 hours.|
|6.||Before serving, remove from pan, and let stand at room temperature for 30 minutes. Dust with confectioners’ sugar, and serve with pulp from 6 passion fruit.|
Looking for a fun tasty thing to do with all those wonderful pears? Why not try making a local favorite, Pear Honey!
4 cups of pear sauce(puree)
4 Cups of sugar
1 Can(20 oz.) can Crushed Pineapple, Undrained.
Heat to boiling. Pour into sterilized canning Jars and fill to ½ inch headspace. Wipe rims and fit with lids and sealing rings. Water bath for 10 minutes.
MMMMM…. a nice warm tasty treat to enjoy while the winter quietly settles upon us! Try it out and see if you enjoy it as much as we do!
2 tablespoons brown sugar
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
2 teaspoons butter
1. Core the apples, leaving the bottom intact.
2. In a bowl, mix the brown sugar, cinnamon and nutmeg. Spoon the sugar mixture into the apples and set a teaspoon (or more to your taste) of butter on top of each apple. Place the apples in a deep casserole dish and cover.
3. Microwave for 3 ½ to 4 minutes or until tender. Let the apples sit for a couple minutes before serving.No comments
Crumb-Topped Apple Slab Pie
The buttery oat topping lends just the
right amount of crunch to the juicy fruit
in this oversize version of Dutch apple pie.
Prep: 45 mins. Bake: 40 mins. Oven: 375 F
2 ¼ cups all purpose flour
¾ teaspoon salt
2/3 cup butter-flavored shortening
8 to 10 tablespoons cold water
2/3 cup sugar
1/3 cup all purpose flour
1 teaspoon ground cinnamon
3 ½ pounds tart cooking apples (such as Rome
Beauty or Granny Smith), peeled, cored, and cut
Into ¼ inch slices (10 cups)
1. If desired for easy cleanup, line a 15x10x1 inch
baking pan with 18 inch wide foil, extending the foil
up over the edges of the pan; set aside. For dough: In
a large bowl, stir together the 2 ¼ cups flour and the
salt. Using a pastry blender, cut in shortening until
mixture resembles coarse crumbs. Sprinkle 1 tablespoon
of cold water over part of the flour mixture; gently toss
with a fork. Push moistened dough to side of bowl.
Repeat, using 1 tablespoon cold water at a time, until all
of the flour mixture is moistened. Using your fingers,
gently knead the dough just until a ball forms.
2. Preheat oven to 375 degrees. On a lightly floured
surface, roll dough into a 19×13 inch rectangle. Wrap it
around the rolling pin; unroll it into the prepared baking
pan. Ease dough into the pan and up the sides, being careful
not to stretch it. Trim dough to ½ inch beyond edge of pan.
Fold dough edge over and flute as desired.
3. In an extra-large bowl, combine sugar, the 1/3 cup flour,
and the cinnamon; add apples. Toss lightly until apples are
coated. Spoon apple mixture into dough-lined pan; spread
evenly. Sprinkle with Crumb Topping (pan will be extremely
4. Bake for 40 to 45 minutes or until apples are tender. If
necessary to prevent overbrowning, cover top with foil for
the last 5 to 10 minutes of baking. Cool slightly on a wire rack.
5. Serve warm or cool. Cut into rectangles. Makes 24 servings.
Crumb Topping: In a large bowl, stir together 1 cup quick-
cooking rolled oats, 1 cup packed brown sugar, and ½ cup
all purpose flour. Using a pastry blender, cut in ½ cup butter
until mixture resembles coarse crumbs. Stir in ½ cup chopped
To Bake Ahead: Bake pie as directed; cool completely. Cover
and let stand at room temperature for up to 24 hours or chill for
up to 3 days. Return to room temperature before serving.
by: Cyndi Poli- Customer Service Representative1 comment