"Treat Yourself to Treat Others"
"To the Table from the Tree"
A lot of these recipes can be interchanged with each other. And it is more a preference of taste. Our culinary sauces have quite an intense cherry or apple flavour while our juice is more milder tasting as opposed to the culinary sauce. Both the cherry and the apple culinary sauce is not real real thick so that it can be used in more recipes. It is intended to be worked and flavours added to it; however, it is just amazing on its own. We reduce the liquid out of the juice and concentrate the flavours that creates an amazing elixir.
Enjoy experimenting with all of our products and if you come up with any new recipes we would love to give you credit and put it on our website. And by all means, have fun experimenting with our products in your kitchen.
Tabletree Cherry Barbeque Sauce
1/2 cup ketchup
1 cup rice vinegar
1 bottle Tabletree Culinary Sauce
1 small onion, diced
2 tsp. garlic powder
2 T brown sugar
2 tsp. dry mustard
(May add a few drops of liquid smoke)
Combine all ingredients in a saucepan and reduce for 20 minutes. This makes a large amount of barbeque sauce that can be kept in the refrigerator and used on other occasions.
Tabletree Cherry Cranberry Sauce
Tabletree cherry juice balances the tartness of the cranberry and you have a simple sauce that goes very well with rich meats like goose and duck and of course turkey. You can make it well in advance. Process some in sterilized jars as a lovely home-made gift that’s sure to impress.
6 cups fresh cranberries or frozen ones, thawed 2 bottles Tabletree Cherry Juice 2 cups sugar (add sugar to taste if you like it sweeter)
Place all the ingredients in a wide saucepan. Put the pan on medium heat and bring to the boil (about 10 minutes). Simmer gently until the cranberries have burst, stirring on occasion. Boil down until the mixture thickens slightly, then take off the heat and leave to cool. The sauce will thicken further as it cools.
Divide between air-tight sterilized jars and give out to all your friends. Can be placed in freezer containers and frozen for future use. Once opened, store in the fridge.
Tabletree Cherry Soup with Lemon Sorbet
2 bottles Tabletree Black Cherry Juice
1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons sour cream
1 tablespoons fresh lemon juice
1/8 teaspoon pure almond extract (Can leave out)
4 rounded tablespoons lemon sorbet
4 mint sprigs, for garnish
In a medium saucepan, bring the cherry juice and brown sugar to a boil. Reduce the heat to low and simmer for 10 minutes. Let cool for 15 minutes. Cover the soup and refrigerate until cold, at least 2 hours or overnight.
Add the sour cream, lemon juice and almond extract to the cherry soup and whisk until smooth. Ladle the soup into bowls and top with the lemon sorbet. Garnish each bowl with a mint sprig and serve immediately.
Tabletree Cherry Vinaigrette
A twist on a classic vinaigrette, and this easy version is a snap to make: Just mix Tabletree Black Cherry Culinary Sauce with cider vinegar, honey, Dijon mustard, and oil until a tangy-sweet dressing forms. It’s great tossed in a fruit salad as well, or try it with chicken fingers for a new twist on a dipping sauce
1/3 cup Tabletree Black Cherry Culinary Sauce
1/3 cup cider vinegar
1/4 cup honey
1/4 teaspoon Dijon mustard
1/4 teaspoon salt
Freshly ground black pepper
1/3 cup vegetable oil
Place the Tabletree Black Cherry Culinary Sauce, vinegar, honey, mustard, and salt in a bowl, season with pepper, and whisk to combine. While whisking constantly, slowly add the oil until all of it is incorporated. Or combine all ingredients in a tight fitting lidded container and shake vigorously until combined. If not serving immediately, refrigerate the dressing in a container with a tight fitting lid for up to several weeks
Tabletree Chicken Cherryaki Stir-Fry
2 tbsp corn oil
1 garlic clove, minced
2 tsp minced gingeroot
1 lb boneless chicken breasts, cut in strips
3 carrots sliced
1 cup cauliflower
1 small onion sliced
3 cups broccoli florets
1/2 red pepper, cut in strips
1/4 cup Tabletree Cherry Juice
1 tbsp soy sauce
1 tbsp corn starch
1/4 cup chicken stock
Slivered toasted almonds to garnish
In a wok or large skillet, heat oil over high heat. Stir-fry garlic and ginger until fragrant. Add chicken and stir-fry for 2 to 3 minutes. Add onion, carrots, cauliflower, broccoli and red pepper; stir-fry 2 minutes. Add chicken stock and Tabletree Black Cherry Juice and stir-fry 3 minutes longer or until vegetables are tender to taste. Combine soy sauce and corn starch, add to wok and cook, stirring until thickened. Serve over cooked noodles or rice. Garnish with slivered toasted almonds.
Carmalized Apricots with Goat Cheese, Pistachio & Tabletree Black Cherry Drizzle
(apricots can be substituted for peaches)
5 apricots, halved (not too ripe, firm to touch)
5 tsp brown sugar
5 tbsp cream cheese, room temperature
3 tbsp soft goat cheese, room temperature
2 tbsp pistachios, chopped
1/4 cup Tabletree Black Cherry Culinary Sauce
Turn the oven to broil (500F). Move the oven rack to the top shelf.
Wash, then cut the apricots (or peaches) in half and place them on a baking sheet
Sprinkle the tops with 1/2 tsp of brown sugar and broil for 10-15 minutes. The brown sugar should carmelize and turn light brown.
In a small bowl, mix the cream cheese and goat cheese, with a fork or whisk.
When the apricots (or peaches) have cooked, remove from the oven. Place a dollop of the cheese mixture over top of each apricot, followed by a tsp of chopped pistachios, and then drizzle with Tabletree Black Cherry Culinary Sauce.
Makes 10 halves.
Warm Pear and Tabletree Cherry Salsa
By: Michelle Mungall
"This salsa is great on venison chops and steaks. I prefer to cook using sight and smell rather than measurements, so this recipe is about engaging your senses. Also, an added bonus is that all the ingredients are available locally." Michelle Mungall
•As many pears as you like, peeled, cored and diced
• I tablespoon of butter per pear
• As much garlic as you like, minced
• Enough Tabletree Black Cherry Culinary Sauce to coat the
• About one quarter the amount of fresh cilantro as pears,
1. Melt butter in hot skillet at medium-high heat
2. Add garlic and saute to release the aroma and flavour
3. Add pears and saute until softened
4. Add the Tabletree Black Cherry Culinary Sauce, lightly
coating all the pears.
5. Continue to saute until sauce is bubbling.
6. Reduce heat to low, mix in cilantro.
Serve warm and enjoy!
Tabletree Apple Chicken
2 tablespoons olive oil
2 tablespoons butter
4 boneless, skinless chicken breasts (about 2 pounds)
Salt and freshly ground black pepper
1/2 Vidalia onion, chopped
1 apple, cored and sliced into 1/4-inch wedges
3 cloves garlic, minced
2 teaspoons dried thyme
2 bay leaves
2 tablespoons all-purpose flour
1 1/2 cups Tabletree Apple Juice
Heat oil and 1 tablespoon butter in a skillet over medium-high heat. Season the chicken breasts with salt and pepper, add to pan and sear until golden, about 4 minutes each side. Remove chicken from pan, and set aside.
Add remaining butter and onion, apple, garlic, thyme and bay leaves. Saute until apple begins to get color and onions soften, about 6 minutes. Add flour and stir 2 to 3 minutes.
Nestle chicken back into pan, add Tabletree Apple Juice, bring to a boil, reduce to a simmer and cover. Cook until chicken is cooked through, about 12 minutes.
Tabletree Sticky Rice Pudding
By: Lorne Eckersley
"Excellent dessert with a Thai or Indian meal. Great for breakfast, too."
1 cup black sticky rice
water for soaking rice
3 cups of water
1 jar (8.5 oz) Tabletree Culinary Sauce
1/2 cup honey
Dollop of whipped cream or bananas
Soak 1 cup black sticky rice in water overnight or at least 2 hours.
Drain and rinse rice.
To a saucepan, add the rice and 3 cups of water. Cover pan, bring to a boil and simmer for 45 minutes to an hour, until rice is softened, but still a bit chewy. Some water will remain.
Add 1 jar of Tabletree Culinary Sauce (I used plum, but cherry or apple will work well, too) to the pan along with a half cup of honey, stir. Continue to simmer in the uncovered pan for 30 minutes, until nicely thickened, but not overcooked.
Serve hot or chilled, top with a dollop of cream or some sliced bananas.
Tabletree Seared Pork Tenderloin with Apples and Broccoli:
By: Jen Comer
"Thanks for making an amazing apple culinary sauce! We're using our homegrown Berkshire/Tamworth pork :)"
1 apple bourbon pork tenderloin, trimmed of fat and sliced into 1-inch pieces (Recipe under Tabletree Juice column)
2 tsp cinnamon
1 tsp nutmeg
2 tsp ground coriander
2 Tbs. butter
2 apples, thinly sliced
1 large shallot, thinly sliced
1/4 cup Tabletree Apple Culinary Sauce
A splash of local Creston Gewürztraminer
2 heads broccoli, florets separated
Coarse salt and freshly ground pepper
1 small sprig of fresh thyme
In a small bowl, combine the cinnamon, nutmeg, ground coriander and a pinch of salt and pepper. Sprinkle both sides of the sliced pork with the spice mixture.
Heat a cast iron (or large skillet) over medium high. Sear the pork for about 3 minutes on each side, until cooked through and browned all over. Remove from pan and cover to keep warm.
Back in the pan, add the butter and melt. Add the shallots and sauté until they start to soften, 2 minutes. Add the apples and broccoli to the pan, continuing to sauté until another 2 minutes. Add the Tabletree Apple Culinary Sauce and a splash of local Creston Gewurztraimer and sauté two more minutes. Sprinkle with salt and pepper.
Nestle the pork back in (with the accumulating juices) and cook about a minute longer, incorporating the flavors.
Serve dish garnished with fresh thyme leaves!
Tabletree Apple Bourbon Pork Tenderloin
"Great Recipe from Jen Comer under Culinary Sauce Recipes in next column for left overs (if you have any)"
One 2-3/4 to 3 pound boned and rolled pork loin
1/2 teaspoon black pepper
1 cup (1- 250 ml bottle) Tabletree Apple Juice
1/4 cup bourbon
2 tablespoons spicy brown mustard
1-3/4 cups chicken broth
1/2 cup half-and-half
5 tablespoons all-purpose flour
1/2 teaspoon salt, or to taste
Preheat the oven to 425°F.
Rub the pork well with the pepper and place in a medium-size shallow roasting pan.
Whisk the apple juice, bourbon, and mustard until smooth, then brush generously all over the pork roast. Let stand at room temperature for 30 minutes.
Brush the pork again with the bourbon mixture and roast uncovered on the middle oven rack for about 45 minutes or until an instant-read meat thermometer, thrust into the center, registers 145 to 150°F. As the pork roasts, baste generously every 10 minutes with the bourbon mixture (this keeps the drippings from charring on the pan bottom). Transfer the finished roast to a heated platter and let stand while you prepare the gravy.
Pour the remaining bourbon mixture (you should have 1/2 to 2/3 cup) into the roasting pan, set over moderate heat, and deglaze the pan by scraping up the browned bits.
Pour the deglazing liquid into a small saucepan and boil uncovered over high heat for about 2 minutes, stirring often, until as thick and dark as molasses. Stir in 1-1/4 cups of the chicken broth with the flour and salt, add to the pan, and cook, stirring constantly, for 3 to 5 minutes or until the gravy thickens and no raw floury taste lingers.
To serve, slice the pork about 1/2 inch thick and top each portion with plenty of gravy. Accompany with boiled rice or mashed potatoes and smother these with gravy, too.
Try Jen Comer's Recipe (Tabletree Seared Pork Tenderloin with Apples & Broccoli) in the Culinary Sauce Column for any leftovers or make this specifically for Jen's recipe.
Seared Scallops with Tabletree Apple-Balsamic Glaze
10 jumbo sea scallops
3 slices bacon
10 ounces baby spinach
4 ounces mushrooms (Can use a mix of cremini, oyster, and shitake)
kosher salt and freshly ground pepper (or pepper blend)
~3/4 cups of Tabletree Apple Juice or Apple Culinary Sauce
~2 tablespoons balsamic vinegar
~1 tablespoon honey
Place sea scallops on paper towels and blot dry. Lightly season with salt and pepper on both sides. Set aside (keep on towels so they will stay dry, or they will not sear properly.)
In a large saute pan, cook bacon until crisp. Remove bacon, chop into bits (when it cools off) and set aside.
Pour off all but about 2 tablespoons of bacon fat from the pan and reheat to medium-high. Add mushrooms to pan and saute until mushrooms are soft and slightly browned. Add additional butter to pan, if the mushrooms soak up all the fat. When mushrooms are done, place them in a small bowl and set aside.
Add a couple more tablespoons of butter to the pan and reheat to medium-high. Working in batches, saute the spinach until it is all wilted. Add the mushrooms and bacon bits to the pan and stir to mix. Adjust seasoning with salt and pepper. Set pan aside.
In a small mixing bowl, whisk together the Tabletree Apple Juice or Culinary Sauce, balsamic vinegar, and honey (amounts are estimated). Set aside.
Using a large cast-iron skillet or heavy frying pan, heat pan over high heat until searing hot. Add a thin layer of bacon fat and butter to the pan, then quickly place the scallops in the pan to sear. Cook undisturbed for around 3 minutes, or until the bottom of the scallop is deeply browned/caramelized. Turn the scallops over and sear the other side in the same manner. Remove the scallops to a shallow bowl or plate – tent with foil to keep warm. Carefully add the apple juice/culinary sauce mixture to the hot skillet and stir to mix in any caramelized bit in the bottom of the pan. (The fluids will boil and steam like crazy when they hit the hot pan, so be careful not to burn yourself.) When the liquid has reduced and thickened some (1 to 2 minutes - less time if you are using the Apple Culinary Sauce as it is a reduction), pour over the scallops.
Reheat the spinach, briefly. To serve, place scallops over a bed of the spinach and mushrooms, and spoon some of the Tabletree Apple Juice/Culinary sauce glaze over the top.
Tabletree Cherry Bread -- Bread Machine
Tried and True - Tastes amazingly like a Whole Wheat Sourdough.
Yield: 1 loaf
1 1/4 cups water
1 tablespoon oil
1 teaspoon lemon juice
1 1/2 teaspoons salt
1/4 cup Tabletree Black Cherry Culinary Sauce
1/2 cup quick oatmeal or 1/2 cup regular oatmeal
1 cup whole wheat flour
2 cups bread flour
2 1/4 teaspoons active dry yeast
1 Place ingredients in bread machine pan in the order listed.
2 Set for regular and desired crust setting (basic medium - on my machine) .
3 Press start.
Tabletree Hot Apple Spiced Buttered Rum
1 tsp. brown sugar
4 oz. hot milk/cream (use hot water for a lighter texture)
4 oz. Tabletree Red Apple Juice
2 oz. spiced rum
1 Tbs. butter
Prepare your drinking mug by warming it up. Make sure you're using a heat-resistant mug. Pour piping hot water into it and cover with a small plate. Once warmed, empty the hot water and add brown sugar and hot milk (or fresh, hot water if you prefer). Stir until the sugar dissolves and then add rum. Gently float the butter atop the drink and sprinkle some cinnamon over that.