Resources

Washington Apple Country

Lady Blush Recipes


Lady Light Meatballs


(Tastes like sausage w/o the fat!)

  • 2 lbs ground turkey
  • Three quarters cup oats
  • 1 egg slightly beaten
  • one third cup Lady Blush Apple Cider
  • one quarter cup soy/or 2 % milk
  • 1 med diced onion
  • 3 minced garlic cloves
  • 1 tab fresh minced ginger
  • 1 teas dill
  • 1 tab soy sauce
  • 1 teas Mexican spices


Combine ingredients, shape into one and one half inch balls. Bake in 350 degree oven 15-20 minutes.


Mix...

  • One half jar 12 oz garlic ginger pepper jelly
  • 1 cup sour cream
  • One quarter cup soy/or 2 % milk
  • Pour sauce over meatballs. Heat thoroughly and serve with rice couscous, or fettuccini and fresh minced cilantro sprinkled.


Stuffed Chicken Surprise


  • 4-5 Boneless Chicken Breasts
  • 8 oz cream cheese or goat cheese
  • One half cup Wild Huckleberry or Apricot Pepper Jelly
  • Preheat oven to 350 degrees
  • Mix cream cheese with one half tsp dill
  • Make a slit in the side of each chicken breast.
  • Stuff mixture inside each breast
  • Close opening by pinching sides together
  • Rub with olive oil or coconut oil
Sprinkle tops w/:
  • 1 tab minced fresh rosemary
  • 3 minced garlic cloves
  • Bake 30-40 minutes until done or grill 6-8 minutes per side rotating often.
  • Baste pepper jelly on chicken while baking/ grilling or heat jelly and drizzle over to serve.
  • Variation - use goat cheese and sun dried tomatoes before drizzling.


Appetizers, Toppers and Desserts Features Lady Blush Cider and Pepper Jellies


  • Garnish cream cheese ..serve with crackers or pretzels
  • Mix with sour cream; Dip with shrimp, egg rolls, roasted potatoes, taquitos or chips
  • Add Ginger Garlic to mashed potatoes with fresh dill - amazing flavor!
  • Salad Dressing: Combine with olive oil and vinegar
  • Glaze ham or turkey for the holidays
  • To sandwiches, bagels, with turkey, roast beef, or ham;
  • ..Mango, Huckleberry..Apricot Pepper Jelly.. all incredible!
  • Include Ginger Garlic, or Mint with your deviled eggs!


Winter Curry


  • 2 cups Pumpkin or butternut squash cubed
  • 2 cans coconut milk
  • One half cup Lady Blush Apple Cider
  • 1 Tab red curry paste
  • 1 med onion finely chopped
  • 1 red bell pepper julienne
  • 1 bunch basil
  • 1 tsp fish sauce
  • one half cup Thai Mandarin or Ginger Garlic Pepper Jelly
  • 1 tbsp brown sugar
  • Stir- fry red curry with 1 can of coconut milk.
  • Heat until boiling. Boil 1 min, turn to simmer.
  • Add second can of coconut milk and apple cider (stir)
  • Add pepper jelly, brown sugar, fish sauce (stir)
  • Add squash, red pepper, basil and onion (stir)
  • Let simmer for 15-20 min. Serve over jasmine rice
  • Variety: add one half chicken stock and cubed chicken breast


Lady Blush Winglets


  • 4 Lbs chicken wings
  • One third cup your choice of Pepper Jelly
  • 12 oz Apple Butter BBQ Sauce
  • One half cup Lady Blush Apple Cider
  • Three quarters brown sugar
  • Remove and discard wing tips, cut wings at the joint creating two pieces. Place wings in a disposable aluminum roasting pan. Combine pepper jelly, BBQ sauce, cider, and sugar. Pour over wings
  • Cook on medium high gas grill for 30 minutes, stirring every 10 minutes, or bake in 425 degree oven 60-75 minutes.


Baked Brie


  • 1 small wheel of Brie
  • one half cup Apricot Pepper Jelly, Raspberry Chipotle, Wild Huckleberry, or Mango
  • 1 egg yolk
  • One quarter cup milk, heavy cream, or soy milk
  • Mix egg (yolk) and milk/cream for egg wash
  • Unfold puff pastry sheets
  • Slice wheel of Brie in half
  • Spoon jelly into the center of lower part of Brie wheel
  • Opt: Sprinkle raisins and chopped nuts
  • Put wheel back together
  • Place Brie into center of puff pastry
  • Fold one sheet of pastry up and round edges, over the top of wheel. Seal with egg wash.
  • Fold one sheet of pastry over top and tuck underneath wheel of Brie, cover puff pastry in egg wash mixture.
  • Opt: Cut a shape in the center for design
  • Bake 20-30 minutes at 350 degrees until golden brown.
  • Cool 15 minutes, serve with hearty bread cubed or specialty crackers


Famous Fajitas


  • 4-6 Chicken Breasts
  • One half jar Mild or Wild Pepper Jelly
  • 3 Tab Olive Oil
  • 1 pkg Flour or Corn Tortilla?s
  • 1 yellow Bell Pepper
  • 1 Red Bell Pepper
  • 1 Large yellow or sweet onion
  • 1 Tab minced garlic cloves
  • Condiments: Grated Cheese, sour cream, diced avocado and Apple Salsa
  • Cut Chicken, peppers, onions into strips
  • Heat one half oil in skillet and brown chicken.
  • Separately cook peppers, and onions in 2nd ine half oil
  • Add pepper jelly and minced garlic to chicken
  • Cook additional 5 min
  • Add peppers and onions to browned chicken.
  • Serve with warmed tortillas and condiments


Crocked Ribs


  • 3 lbs beef or pork ribs (boneless)
  • One half cup Apple Butter BBQ Sauce
  • One half cup Lady Blush Apple Cider
  • 1 cup Pepper Jelly Apricot,, Raspberry Chipotle, Wild Huckleberry, or Mango
  • One third cup brown sugar
  • Broil ribs in oven until brown
  • Blend cider/sauce ingredients, pour cider sauce over ribs to cover.
  • Cook on low for 4-6 hours.


Lady Blush Cheese Dip


  • 2 8 oz. packages cream cheese
  • One half Jar Apricot, Marionberry Pepper Jelly or your favorite
  • 3 minced garlic cloves
  • 2 eggs
  • 1 cup grated sharp cheddar cheese
  • Add favorite herbs, minced and stirred into mixture
  • Preheat oven to 350 degrees
  • Spray baking oil into 8 in spring form pan
  • Mix all ingredients together
  • Pour into pan
  • Bake 40 minutes
  • Heat 2 tbsp of Pepper Jelly in microwave just before dip is done
  • Remove from oven and glaze top with jelly.
  • Place back in oven for 5 minutes
  • Cool for 5 minutes. Remove and serve with cubed bread or crackers


Pizza or Calzones


Mix Dough Ingredients

  • 2 cups flour
  • 1 Tbsp yeast
  • 1 Tbsp sugar
  • 1 cup water
  • 1 and one half tsp sea salt
Place sauce on rolled dough and add toppings.
  • Apple Butter BBQ Sauce(add a little cider to thin)
  • Pesto- Fresh basil, garlic, olive oil, walnuts, sea salt,
  • (optional) one eighth cup mint or garlic pepper jelly
  • Toppings: Sliced red pepper, red onion, minced garlic cloves, grilled chicken or turkey strips;
  • Grated Cheese: Mozzarella, Harvarti, Provalone, Swiss, Parmesan
  • Egg Wash: 1 egg mixed with 2 tab water or milk

Calzone variation: roll out circle of dough, fold toppings inside making a one half circle, egg wash edges, roll edge, and pinch edges together. Egg wash over the entire top. Sprinkle with extra cheese on top and bake 425 degrees 15-25 minutes. Serve with fresh minced cilantro sprinkled on top.


Garden Salad Delight


  • Zucchini thin strips
  • Cherry or vine ripened tomatoes
  • Fresh minced mint and basil leaves
  • Spring green mix
  • Apple Country Vinaigrette Dressing
  • Optional: Pepper Jelly thinned with Lady Blush cider
  • Sprinkle with feta cheese and garnish with fresh huckleberries, blueberries, candied pecans or apple slices, Fuji, or Braeburn


Lady Blush Health Tips


Garnish entrees with fresh herbs, dill, rosemary, mint, cilantro for extra flavor and to aid in better digestion.

Stir in coconut oil into rice, warm sauces.


Unbelievable Apples Recipe

  • 24 ounces raw almonds
  • 24 ounces Brach's Milk Maid caramels
  • 3 tablespoons light corn syrup
  • 3 tablespoons vanilla extract
  • 6 Fuji apples
  • 24 ounces semisweet chocolate chips
  • Parchment paper


To toast almonds, preheat oven to 375 degrees. Pour raw almonds onto a dry cookie sheet, distributing them evenly. Toast in the oven for 15 minutes, turning them at 5-minute intervals. The skins will be golden brown and beginning to crack open. Remove from oven and let them cool to room temperature.


When cool, pour almonds in one half cup increments into a food processor assembled with a chopping blade. Pulse the food processor in 2 second intervals, only enough to break the almonds into chunks. Pour each one half cup batch into a 9 by 13 inch cake pan. Make a 3 inch diameter well in the center of the almonds and set aside.


Wash and dry the apples and set aside. Line a clean flat baking sheet with parchment paper.


Prepare the caramel: Remove cellophane wrappers from caramels and place caramels in 1 1/2-quart glass bowl. Pour corn syrup and vanilla over the caramels and place bowl in microwave. On full power, microwave the caramels for 4 to 5 minutes stirring at 1-minutes intervals.


Note: Even though it will appear as if the caramels are just being moved around in the bowl for the first 2 minutes, it is important to stir to distribute the heat evenly. Continue stirring until the corn syrup and vanilla are incorporated into the caramel and the mixture is smooth.


To dip apples, place one apple in center of hot caramel. Using a sturdy serving spoon, draw the caramel up the sides of the apple, being careful to leave the apple top exposed. As you lift the apple from the bowl with a spoon, press your index finger on the exposed apple top to guide apple onto the lined baking sheet.


Continue with the remaining apples, spacing them 2 inches apart from each other on the baking sheet. Let the caramel cool completely before dipping into the chocolate. When the caramel is ready, the apples will immediately release from the paper when given a quick tug. If the caramel adheres to the paper after a tug, let it cool further, until the apples immediately release.


Prepare the chocolate: Open two 12-ounce bags of chocolate chips. Reserve 2/3 cup and set aside. Pour remaining chocolate chips into a 1 1/2-quart glass bowl. Set microwave at 50 percent power and microwave chocolate chips for 4 minutes, stirring at 1-minute intervals. Allow temperature to reach 101 degrees to 106 degrees. Pour the reserved chocolate chips into the melted chocolate and stir until all chips are melted completely and the temperature is 89 degrees to 90 degrees.


Assemble apples: Pour melted chocolate into center of another 9- by 13-inch baking pan. Place one carameled apple in the center of the melted chocolate.


Using a clean, dry spatula, draw chocolate up the sides of the apple, covering the caramel. Slide a slotted pancake turner underneath the apple and lift to edge of pan. Gently tap the bottom of turner to allow the excess chocolate to drain back into pan. Transfer the chocolate-covered apple to the well in the almonds and gently press some almonds with your hands into chocolate. Continue with the remaining apples. Refrigerate the chocolate-covered caramel apples for 15 minutes, until the chocolate has set.

 

Additional Information



Pepper Jellies

Cider Mill Pepper Jellies



Order here


Artisan Ciders

Our gourmet artisan ciders make excellent holiday gifts



Order here