Combine fresh SweeTango apple juice, choice of spirit, and maple syrup in a large pitcher, stir to combine.
Top with Vernors and SweeTango apple sliced and enjoy!
Prepare pickled apple and daikon. In a saucepan, bring water to a boil and dissolve the salt and sugar in the hot water. Remove from heat and store in the rice wine vinegar. Add the apples and daikon and let sit for at least 30 minutes before using.
Combine all the ingredients for the Korean BBQ sauce in a small saucepan. Cook over medium heat until the mixture begins to bubble and thicken, approximately 10 minutes. While the sauce is reducing, grill the chicken over medium-high heat until it reaches an internal temperature of 165 degrees.
Once the sauce has thickened, brush onto the chicken and finish grilling. Serve the reserved sauce on the side or pour over the top.
Add pickles to the top of the chicken and enjoy!
Recipe Note: This recipe is great served with rice or fresh vegetables.
Combine sugar and water into a small saucepan.
Bring sugar water to a boil, then reduce the temperature to a simmer. Do not stir while the mixture is bubbling.
Monitor the mixture closely; once the mixture turns amber/light brown, remove it from the heat.
Add in heavy cream and whisk quickly to incorporate.
Mix in butter, pumpkin puree, salt, and pumpkin pie spice until smooth.
Serve dip once cooled with freshly sliced SweeTango® apples.
Place rice paper in cool water until pliable then carefully transfer to a cutting board and lay flat. In the middle of the rice paper, place down lettuce, fresh herbs, scallion, cucumber, carrot, and apple.
Fold the rice paper over from the bottom to the top, then tuck in the sides, similar to folding a burrito. Repeat with the remaining ingredients.
Combine all ingredients in the peanut sauce recipe, adding water to thin as needed. Serve spring rolls and peanut sauce immediately. If storing, lightly spray wax paper with non-stick spray and wrap each spring roll. Should be consumed within 2 days of storing.
Recipe Note: A cooked protein of your choice may be added to this spring roll recipe and placed on top of the apples before rolling!
Preheat the oven to 450 degrees F. If using a dark non-stick baking sheet, lower heat to 425.
Mix together flour, baking powder, baking soda, sugar, and salt. Mix in butter with a pastry cutter, forks, or your hands until the mixture resembles coarse crumbs. Add cheese, apples, and buttermilk. Stir until just moistened. Do not over-mix.
Grease a baking sheet. Using a 2/3 measuring cup, fill almost to the top and drop on the baking sheet.
Bake for 15 minutes on the center rack of the oven or until golden brown on top.
Preheat the oven to 325 degrees. Generously grease a 9″ x 13″ pan.
Whisk the eggs, milk, salt, and pepper.
Pour the egg mixture into the greased pan and bake for 18-20 minutes. Once the center is set, remove from the oven.
Allow to cool then cut into 8 even squares.
Cut each biscuit in half and top with egg, and your choice of cooked ham, bacon, or sausage patty, and a slice of cheese.
Mix together the yogurt, mayonnaise, lemon juice, curry powder, kosher salt, and black pepper in a large bowl.
Add the chicken, diced apple, raisins, red onion, and cilantro to the bowl. Stir to combine.
Add chicken salad and fresh greens to each pita and enjoy!
Pour the lime juice into a medium bowl.
Finely dice the apples and toss in the lime juice.
Add the cilantro, jalapeno, poblano, onion, and agave and toss until well combined—season with salt to taste.
Serve on top of pork, chicken, or fish tacos or with cinnamon pita chips.
Add Bourbon, apple juice, lemon juice, simple syrup, and egg white to a shaker and shake for 30 seconds without ice.
Add ice and shake again for 15-20 seconds until well-chilled. Strain into a glass and enjoy!
If you have a cocktail smoking gun, this would be an excellent finish to the drink.
Roast or boil your beets.
If roasting, preheat the oven to 425 degrees F, brush the outsides of the beets with olive oil and roast for 45-60 minutes until able to pierce with a fork.
If boiling, bring a pot of salted water to a boil. Boil beets for 20-25 minutes until able to pierce with a form. Peel beets and set aside.
Combine apple cider vinegar, honey, grated garlic, dijon, and salt and pepper in a bowl then slowly whisk in olive oil until the mixture becomes emulsified. Set dressing aside.
To build the salad, place the mixed greens in the bottom of the bowl. Top with cooked beets, Kanzi apples, pistachios, feta, parsley, basil, and mint. Top with dressing and serve.
Make the Dressing(s): Choose from a Vinaigrette Apple Slaw or Cream-Based Apple Slaw. Combine all ingredients of the below options.
Place cabbage in a large bowl. Add apples, carrot, and jalapeno, followed by scallions and cilantro. Add the dressing of your choice and toss well to coat. Serve immediately.
