Category Archives: Appetizers

Salsa

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Ringo En Orchard started as an apple orchard, and as times change, so does the land use!  We are so lucky to live here – beautiful apples, peaches and nectarines on the trees along with amazing fruit and vegetables growing right out the back door.  

Eaten fresh all through the late summer and fall, this is a superb way of producing that delicious taste right through until they are fresh again.

  • 16 cups peeled tomatoes (blend 4 cups, dice 12 cups)
  • 9 cups mixed mixed colored peppers, finely diced
  • 6 cups finely diced onions
  • 2 cups jalapeno peppers, diced (if you like it spicy, leave the seeds in)
  • 6 cobs of corn, corn removed

I chop some of the vegetables in the food processor, (i.e., tomatoes, jalapenos and onions) but a lot of the peppers, and some of the tomatoes I like to do by hand so I can see the little bits of peppers in my salsa! 

  • 4 cups cider vinegar
  • 8 cloves garlic, minced
  • 2 cans 5.5 oz tomato paste
  • 2 tbsp white sugar
  • 2 tbsp kosher salt
  • 4 tsp smoked sweet paprika
  • 2 tsp oregano

Use a large, heavy saucepan so things don’t stick.

Combine all ingredients in pan and bring it to a boil, stirring enough so it doesn’t stick.  Once it does you will have a hard time keeping it from getting worse!  Once it comes to a rolling boil, turn it down to a simmer and allow it to simmer for about an hour – this will allow it to thicken up a bit.

Put into hot sealing jars and process in hot water bath for 20 minutes.

If you aren’t working with your tomatoes right away, lay them out to have a little bit of air around them, don’t leave them in a bucket or box, or they won’t last nearly as long!

These peppers, picked straight from the field and washed are so flavourful! You just can’t even compare with store bought ones the rest of the year.

Seriously, Ringo En has the best produce! Come pick whatever you need – it’s delicious and so fresh. These beautiful fall days are ideal for picking produce.

Every Mexican I’ve served this to, tells me corn doesn’t belong in salsa, but I love it! Such a bright pop of freshness.

Sundried Tomato and Almond Pesto

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Such a great taste, easy to have on hand and in the freezer.  You can use this in a variety of ways – toss with pasta, use it for a burger topping – blend it with mayonnaise for a quick dip – spread on baguette – blend with cream cheese to serve with crackers – top grilled meat … really, so amazing to eat in so many ways.  Have fun trying, and let me know if you come up with more creative ways to get that taste of sun drenched tomatoes!

Don’t you just want to taste this?

1 cup slivered almonds, toasted until golden

4 cloves garlic

2 cups dry pack sun dried tomatoes (soak in very hot water for a few moments, then drain)

1 tsp salt                                          

1/2 tsp pepper

2/3 cup olive oil

This is easiest if you use a food processor, but possible in a mortar and pestle … just be prepared to work hard!

In food processor, pulse roasted almonds and garlic until a coarse grind.  Add tomatoes, salt and pepper.  Pulse until a smooth paste.  With the motor running add the oil in a slow, but steady stream.  Finish with any leftover tomato water from soaking them.

This can be used within a few days in the fridge, or frozen in smaller containers to use all year long.

If you can’t get the dry pack sundried tomatoes, just use the oil packed ones but drain well.

Cilantro, Jalapeno and Sunflower Seed Pesto

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You are going to love this!  So versatile, you can use it to toss with pasta, spread on baguette or bun for sandwich or burger topping, or even mix it with some freshly chopped tomatoes and onions for salsa.  Try it on top of grilled meat for an extra bit of flavour.

1 small – medium jalapeno pepper, depending on your taste for spicy food

1 cup roasted sunflower seeds

Pulse until coarsely chopped

5 cloves garlic

2 cups fresh cilantro leves

1 tsp grated lime zest

juice of 1/2 lime

1 tsp salt

1/2 tsp pepper

2/3 cup olive oil

In food processor (or mortar and pestle if you are feeling like you need a good workout) combine jalapeno, roasted sunflower seeds and garlic – Pulse or mash until a coarse grind.  Add the cilantro, lime zest and juice, salt and pepper.  Pulse a few times until blended.  In a steady stream, with processor running – slowly add oil

This can be kept in the fridge for a few days, or frozen in small containers to use all year long.

All ready for the freezer!

Grilled or Wood Fire Barbecue Chicken PIzza

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Either make your own pizza dough, or buy some ready made from an Italian deli – make sure it is really good quality if you aren’t making your own. Come up with your own favorite toppings, or use this version – it was a real hit at our good friend Karli’s wedding stagette!  I think the wood fire oven made all the difference, but not everybody has one of those in their back yard.  We have had great pizzas just off our grill too – so try it!  Of course, you could buy BBQ sauce too – but I just like making it so I have included that recipe.

BBQ SAUCE

  • 1 tbsp butter
  • 1 small onion, minced
  • 3 garlic cloves, minced
  • 1 1/2 tsp dried thyme
  • 1 cup ketchup
  • 1/2  cup cider vinegar
  • 2 tbsp molasses
  • 1 can or bottle beer
  • 1 cup beef broth
  • 1/4 cup hot sauce
  • zest & juice of 1  lemon or lime
  • 4 tbsp maple syrup
  • 4 tbsp soya sauce

Heat oil in heavy saucepan and saute onions until soft.  Add the rest of the ingredients and bring to a boil – allow to simmer until it has reduced and is nice and thick.  Taste to adjust for seasoning.  Sometimes just a bit of salt and pepper is all you need – but taste, taste, taste!  Get it just the way you like it.

Grill chicken breasts over indirect heat, basting with bbq sauce until cooked through, and juices run clear – allow to cool, then shred.

Grate jalapeno havarti cheese – set aside

Thinly slice red onions and cook over moderate heat until carmelized – allow to cool

Cook one side of the pizza on your grill – or in your wood fire oven – turn over and dress with:

BBQ sauce

shredded chicken

slivers of green and yellow peppers

grated cheese

carmelized onion

Return to grill or oven and cook just until cheese is bubbling and crust is golden and crunchy.

Tomatillo Corn Salsa/Relish

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Are you wondering what to do with a prolific crop of tomatillo plants??  We make lots of Salsa Verde to can for the winter months, and love it in a fresh cilantro salsa also, but this dish is incredibly good – serve with taco chips or as we did – over grilled steaks that have had an ancho chile rub applied before grilling.  It would be equally tasty served with grilled chicken or fish.  My husband loved it just as a salad!  

8 medium tomatillos, husked and chopped

2 tbsp red onion, finely diced

1/2 jalapeno – seeded and diced (use the seeds if you like it really spicy, but taste before adding them!)

3/4 cup of corn, removed from cob (for extra flavour grill the corn first!)

juice of 1 lime

2 tbsp olive oil

Combine all ingredients and toss to blend.  Taste for seasoning and add salt and pepper as necessary – you won’t believe how fresh and delicious this is.

Chicken Meatballs

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Do you ever wonder what you can do to help when someone has a baby?  Has surgery?  Just can’t get out of the house?  Needs assistance of any kind?  Make a freezer full of ready to go meal ideas, that’s what.  This is our favourite way of helping anybody.  Just make sure you find out first what kind of food they like to eat – after all, it is about what their household needs, not what you like to eat!!  These chicken meatballs are one of the best and easiest to do – they can be frozen individually and then tossed into a large ziplock bag so that when dinner comes around they can either go on the bbq and be served with tzatsiki dip, go into a tomato sauce and become spaghetti, or just served with mashed potatoes and vegetables.  The possiblities are limited only by your imagination …

Meghan and I had a great time creating food that Hayley and Mike could have ready to go after their adorable little baby girl Sloan arrived!

2 pounds ground lean chicken meat – please use a butcher and good quality meat

1 small onion, grated

lots of fresh herbs, minced very fine – I like basil, oregano, rosemary and parsley

2 cloves garlic (don’t overdo the garlic in case you are preparing these for a nursing mother or other sensitive eater)

1/2 cup finely ground bread crumbs

Combine all ingredients and blend well (your hands are the best possible tool), then roll into balls.  Toss lightly in flour and set on baking sheet.  Allow to freeze individually and then put all of them in a freezer container or ziplock bag – label it!

Classic Caesar Salad

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As listed, this salad is a creamy, delicious dressing that will please everybody – don’t even think of leaving out the anchovy paste, it just adds too much flavour to the salad.  (just don’t tell anyone it is in there!)  If you love garlic, go ahead and add an extra clove or two, and if you love spicy salad add more hot pepper sauce.

DRESSING

1/4 cup good mayonnaise

juice of 1 lemon

1 large or 2 small cloves of garlic, minced

1 tsp anchovy paste or 2 anchovies

pinch of sugar

1/2 tsp salt

1/2 tsp pepper

2 tbsp red wine vinegar

1 tbsp Worcestershire sauce

1 tsp hot pepper sauce

1/2 – 3/4 cup oil (I prefer a combo of vegetable and olive oils)

Put everything except the oil in a blender and combine well.  (Or use an immersion blender)  Add oil in a steady stream, slowly.  Taste for salt and pepper, adjusting as necessary

SALAD

1 large head of romaine lettuce, cleaned and broken into bite size pieces

1/2 cup freshly grated Parmesan cheese

1 cup croutons

8 slices bacon, cooked crisp and broken up

Making your own croutons is very easy, and taste so much fresher than any package ones.  Cube day old bread, and toss it in a bag or bowl with olive oil, salt, pepper and minced garlic.  Toast on a cookie sheet, tossing occasionally, at 350 degrees until golden brown and crispy.

ASSEMBLY

Toss dressing with pieces of romaine until coated well.  Add the rest of the ingredients and toss well.  Give salad a squeeze of lemon, and drizzle a bit more dressing over top – serve!

Grilled Vegetable Salad

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This summer salad is ready to go with any number of vegetables – take your pick, and use whatever greens are available to you …. today we are serving it with Sesame Soy Vinaigrette.

Grill an assortment of sweet peppers, zucchini, red onions, asparagus, fennel bulb

Wash and break greens

Toss with vinaigrette and you have a meal ready to go.

Add some toasted nuts – almonds, or pine nuts are great …

 

 

SESAME SOY VINAIGRETTE

1/4 cup nutritional yeast flakes

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Using small processor, or immersion blender combine all ingredients except the oil and blend until smooth – then gradually add the oil until you have a delicious creamy dressing.

Best Ever Cheese Ball

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1 8 ounce package cream cheese, softened

8 ounces cheddar (I like applewood smoked!)

1 tbsp Worcestershire sauce

1 tbsp hot pepper sauce

1/2 cup minced herbs

1/4 cup thinly sliced chives

In food processor, combine cheeses, Worcestershire sauce, hot pepper sauce and pulse until well blended – stir in 2 tbsp of the herbs.

Form into a ball, then roll in the fresh herbs and chives to coat.  Cover tightly with plastic wrap and put in fridge for at least one hour to firm up and allow flavours to meld.  Serve with bread sticks or crackers.

Fresh Herb Aioli

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You will love this!  Such a fresh hit of herb flavour, fantastic used as a burger topping, vegetable/crudite dip or just plain old potato chips.

1/2 cup mayonnaise                      

1/2 cup sour cream or yogurt

1 tsp kosher salt

1/2 tsp freshly ground pepper

2 cloves garlic, minced

1/2 lemon – juice only

1/3 cup finely minced chives

The herb part is where it gets really personal …. use whatever fresh herbs you have on hand, and be generous with them. (at least 1/2 a cup in total)

basil, parsley (flat and curly leaf), oregano, rosemary, tarragon