Fried Apple Rings

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Fried Apple Rings

Ingredients

2 Ambrosia Apples
½ cup All-Purpose Flour
1 tbsp Granulated Sugar
½ tsp Baking Soda
¼ tsp Cinnamon
⅛ tsp Nutmeg
½ tsp Salt
½ cup Buttermilk
1 Egg
1 cup Vegetable Oil
2 tbsp Sugar
¼ tsp Cinnamon

Directions

In a large mixing bowl, combine flour, granulated sugar, baking soda, cinnamon, nutmeg, and salt. 

Slowly mix in buttermilk and an egg into the dry mixture and stir until combined. 

Core the Ambrosia apples and slice them into 1/2 inch rings. 

Heat a pot of vegetable oil to 350°F. Coat each apple ring in batter and place them into the oil, making sure they aren’t touching. Fry for 30 seconds on each side. 

Remove the rings from the oil and place them on a wire rack. 

To make the cinnamon sugar mixture, combine 2 tbsp sugar and 1/4 tsp cinnamon. After the apple rings cool for 2 minutes, place them in the cinnamon sugar mixture to coat. Enjoy immediately!

Apple & Brussels Sprouts Couscous Salad

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Apple & Brussels Sprouts Couscous Salad

Ingredients

Main Ingredients
2 cups Kanzi® Apples[sliced into matchsticks]
2 cups Couscous
6 cups Brussels Sprouts
Olive Oil
½ tsp Onion Powder
½ tsp Garlic Powder
1 tsp Black Pepper
½ tsp Salt
⅓ cup Feta Cheese[crumbled]
For the Lemon Tahini Dressing
½ cup Extra Virgin Olive Oil
2 tbsp Lemon Juice
2 tsp Tahini
1 tsp Dijon Mustard
3 tsp Honey
½ tsp Salt
¼ tsp Black Pepper
½ tsp Garlic Powder
½ tsp Italian Seasoning

Directions

Boil couscous in a pot of lightly salted water, until fully cooked. 

Shred the brussels sprouts with a knife and cut the Kanzi apples into matchsticks.

Mix the dressing – combine olive oil, lemon juice, tahini, dijon mustard, honey, salt, black pepper, garlic powder, and Italian seasoning.

In a large saute pan on medium heat, add a large drizzle of olive oil, then shredded brussels sprouts. Season with onion powder, garlic powder, black pepper, and salt. Saute for 5 minutes. 

Let the drained couscous come to room temperature before adding the sauteed brussels sprouts, apples, feta cheese, and dressing. Mis well to combine. Store in the fridge in an airtight container. 

No Bake Apple Oats

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No Bake Apple Oats

Ingredients

2 cups EverCrisp Apples[diced]
1 ½ cups Rolled Oats
⅓ cup Peanut Butter
¼ cup Maple Syrup
⅓ cup Peacans[chopped]
1 tsp Ground Cinnamon
Pinch of Salt
⅓ cup Unsweetened Coconut Flakes

Directions

In a blender, combine – rolled oats, chopped EverCrisp apples, peanut butter, maple syrup, pecans, cinnamon, and salt. Blend until combined – approx. 1 minute.

Roll combined ingredients into 1 inch balls. 16 oat bites total. 

Pour coconut flakes on a shallow plate, then roll balls in flakes until fully coated.

Store in the fridge in an airtight container. 

Apple Pumpkin Butter Crostini

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Apple Pumpkin Butter Crostini

Ingredients

2 SweeTango Apples[Or use one of the listed apples]
French Baguette (1 Loaf)
1 can Trader Joe’s Caramelized Onion Cheddar Cheese
1 can Trader Joe’s Pumpkin Butter
½ cup Walnuts
Fresh Rosemary
Olive Oil

Directions

Preheat your oven to 425 degrees F. Slice the baguette and place on a sheet pan. Drizzle both sides with olive oil and bake for 9 minutes. 

Shred the cheese and sprinkle it onto the crostini—broil on high for about 2 minutes, or until the cheese is melty. 

Thinly slice the apples, finely chop the walnuts, and roughly chop the fresh rosemary.

Place 2 apple slices on the cheesy crostini followed by a dollop of pumpkin butter, chopped walnuts, and garnish with chopped rosemary. 

Tailgate Apple Punch

Tailgate Apple Punch

Ingredients

16 fl oz SweeTango apple juice[freshly juiced – approx. 8-10 apples]
12 fl oz Vernors or Gingerale
1 tbsp pure maple syrup
4 fl oz Bourbon, Rum, or Vodka
SweeTango apples[sliced for garnish]

Directions

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!

Korean BBQ Chicken with SweeTango® Apple Pickles

Korean BBQ Chicken with SweeTango® Apple Pickles

Ingredients

For the Korean BBQ:
1 cup low sodium soy sauce OR tamari for gluten-free
⅔ cup brown sugar
2 tbsp gochujang
4 tbsp rice vinegar
4 tbsp sesame oil
6 cloves garlic[diced]
2 tbsp fresh ginger[diced]
1 lbs chicken thighs[boneless, skinless]
For the Apple Pickles
2 medium SweeTango® apples[spiralized or julienned]
½ large daikon radish[peeled – then spiralized or julienned]
1 ½ cups water
½ cup white sugar
4 tsp kosher salt
¾ cup rice wine vinegar

Directions

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.

Pumpkin Spice Caramel Apples

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Pumpkin Spice Caramel Apples

Ingredients

1 cup granulated sugar
¼ cup water
½ tsp kosher salt
½ cup heavy cream
½ cup pumpkin puree
1 tsp pumpkin pie spice
1 ½ tsp unsalted butter
6 SweeTango® apples

Directions

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. 

Apple Spring Rolls with Peanut Sauce

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Apple Spring Rolls with Peanut Sauce

Ingredients

For the Spring Rolls:
8 spring roll wrappers[8-inch]
2 cups leaf lettuce or 8 large leaves
1 cup shredded carrots
½ cup chopped mint
½ cup cilantro[roughly chopped]
8 scallions[whole]
1 seedless cucumber[julienned lengthwise]
1 SweeTango apple[spiralized or julienned]
2 tbsp lemon juice[add to apple once cut – this helps with browning of the apples]
For the Peanut Sauce:
¼ cup creamy peanut butter
3 tbsp lime juice
2 tbsp soy sauce
½ tsp Sriracha, more if desired
¼ tsp maple syrup
water to thin, add one tbsp at a time as needed

Directions

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!

Rave® Apple Cheddar Breakfast Biscuits

Rave® Apple Cheddar Breakfast Biscuits

Ingredients

For the Biscuits
¾ cup Rave Apples[Shredded]
2 cups All-Purpose Flour
2 tsp Baking Powder
½ tsp Baking Soda
1 tsp Granulated Sugar
½ tsp Kosher Salt
½ cup Unsalted Butter[Cut into tablespoons]
1 cup Buttermilk
¾ cup Shredded Sharp Cheddar Cheese
For the Eggs
12 Eggs
2 tbsp Milk
½ tsp Salt
½ tsp Pepper
Other Ingredients
8 Pieces of Bacon
8 Slices of Cheddar Cheese

Directions

Biscuit Instructions

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. 

For the Eggs

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.

To Assemble

Cut each biscuit in half and top with egg, and your choice of cooked ham, bacon, or sausage patty, and a slice of cheese. 

Apple Chicken Salad Pitas

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Apple Chicken Salad Pitas

Ingredients

¼ cup Plain Greek Yogurt
½ cup Mayonnaise
1 tbsp Lemon Juice
1.50 tsp Curry Powder
½ tsp Kosher Salt
¼ tsp Black Pepper
3 cups Cooked Chicken**[Diced]
1 Rave Apple[Medium Diced]
½ cup Golden Raisins or Regular Raisins
¼ cup Red Onion[Diced]
2 tbsp Green Onion[Green Portions Thinly Sliced]
2 tbsp Fresh Cilantro[Roughly Chopped] Can also use Parsley
4 Pitas[Whole Wheat or White]
2 cups Fresh Greens

Directions

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!