Orchard Fresh Syrups
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creamy whiskey #orchardfreshsyrup glaze....

2/24/2016

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Not too sweet and not too spicy, this breakfast reaps all the rewards of monkey bread and gingerbread. It's fluffy and fragrant, and the crust is laquered with a brown sugar caramel. We recommend eating it warm, with salted butter, coffee and extra Orchard Fresh Syrup on hand to drizzle!

Here is what you need to know to make it, and make sure to make extra glaze for dipping!

Gingerbread 

1 pkg (2 1/2 tsp) active dry yeast
1 Tbsp granulated sugar
1/3 c warm water (110 degrees)
10 Tbsp butter, divided
1 c whole milk
1/4 c molasses
3 1/4 c flour
2 tsp salt
2 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp freshly grated nutmeg
2 Tbsp butter, room temp
1 c packed dark brown sugar

In a small bowl, combine the yeast, granulated sugar and warm water. Set aside for about 10 minutes, until the yeast activates and the mixture becomes foamy.

In a small saucepan, combine 2 tablespoons of the butter butter, the milk, and the molasses. Heat until the butter melts, stirring occasionally, and set aside to cool to room temp.

In the bowl of a stand mixer, combine flour, salt, ginger, cinnamon, cloves, and nutmeg with the paddle attachment. Attach the dough hook and turn the mixer to low speed. While the mixer is running, slowly add the room temperature (or slightly warmer - you just have to be careful not to kill the yeast) molasses mixture, then the yeast mixture. When the dough comes together, mix for 7 minutes on medium-low, or until smooth. The dough will be sticky (sticking to the bottom of the bowl is fine), but if it seems too wet add up to 1/4 cup additional flour, one tablespoon at a time.

While the dough kneads, lightly oil a large bowl. Set aside. 

After the dough is smooth, turn it onto lightly floured surface and knead for an additional minute by hand to form a smooth ball. Place the dough in the oiled bowl and roll to coat in oil. Cover with plastic wrap, pressing it to the surface of the dough, and allow to rise until doubled in size, about 1 to 1.5 hours.

Generously oil or butter the loaf pan. Put the remaining 8 tablespoons of butter in a small bowl and melt in the microwave. Place the brown sugar in another small bowl. 

Once the dough has risen, transfer it to a lightly floured surface and gently pat into an 8-inch square. Cut dough into 64 pieces (8 rows by 8 columns), then roll the pieces into balls. One at a time, dip the balls in butter, then roll in brown sugar and place in the bundt pan, distributing as evenly as you're able.

Cover the filled bundt pan with plastic wrap, place in a warm spot, and allow to rise for 1 more hour. The balls should be puffy and about an inch below the top of the pan.

Preheat the oven to 350 degrees. Bake the monkey bread  for 30-35 minutes, until the top is golden brown. Remove from the oven and cool in pan for 5 minutes, but no longer or you risk sticking. Invert onto a cake stand and cool for another 5-10 minutes.


Creamy Whiskey Orchard Fresh Syrup Glaze

4 Tbsp butter, melted
4 Tbsp cream cheese, melted
3/8 c powdered sugar
1 Tbsp whiskey
5 Tbsp CHOICE* Orchard Fresh Syrup


In a small bowl, combine all ingredients until smooth.

Drizzle the monkey bread with Creamy Whiskey Orchard Fresh Syrup Glaze and reserve the rest for dipping!
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Raspberry Shortcake Smoothie

2/24/2016

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Don’t just think pink, drink pink!  

The perfect starting point to spin-off a healthy, plant-based, antioxidant-rich smoothie is to forget the white cake and whipped cream and welcome a creamy, delicious, fiber-rich, protein-packed nutrient-dense breakfast or afternoon snack.

Raspberries are loaded with antioxidantsand Vitamin C for supporting healthy skin and immunity!

DIRECTIONS:
  1. Add all ingredients to blender and blend on high for 45 – 60 seconds until smooth.
  2. Pour into a tall glass and garnish with cashews and oats for an extra crunch.

INGREDIENTS:
  • 2 cups frozen raspberries
  • 1 1/2 cups (375 ml) unsweetened almond milk
  • ¼ cup cashew butter
  • ¼ cup rolled oats (GF)
  • 5 tsp orchard fresh syrup
  • 1/2 tsp cinnamon
  • 1 tsp honey
  • Garnish: cashews, oats

SUBSTITUTIONS:
  • Cashew butter – almond butter
  • Oats – hemp seeds, chia seeds, flax seeds
  • Almond milk – cashew milk, hemp milk, other non-dairy milks, unsweetened
  • Honey – dates, banana
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Production of our Syrups

2/18/2016

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​Our Orchard Fresh Syrups
are made by hand
the old fashion way.

We hand pick
our berries
& fruit!
Every batch contains the
highiest quality berry fruit 
from our 100% Natural Orchard!


picked in
​peak-season
and flash frozen
to 
-19C
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Our syrups are
​produced and packaged
at  Portage College
Food Science Centre

in St. Paul, Alberta, 

Canada.
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Syrup production
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