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Sweet & Savory Peach Chicken

Ingredients:

  • 6 Kimmel Orchard Peaches
  • 2 Boneless Skinless Chicken Breast
  • 1 Cup Onion – Diced
  • 1 Regular Size Can Chicken Stock or Broth
  • 2 Tblsp. Lemon Juice
  • 2 Tblsp. of Minced Kimmel Orchard Habanero Garlic
  • 2 Tblsp. Soy Sauce
  • 1 Dash Nutmeg
  • 3 Tblsp. Brown Sugar
  • 1 1/2 Tsp. Cinnamon
  • 2 Tblsp. Kimmel Orchard Hot Peach Sauce
  • Coconut Oil
  • Brown or White Rice
  • Salt, Pepper, Basil, Oregano to Taste

Instructions:

First, slice peaches and place in medium to large saucepan. In the saucepan, add the cinnamon, brown sugar, lemon juice, and nutmeg. Bring to a boil, then turn low and simmer until peaches are very soft and most of the liquid is absorbed and it is a caramel like consistency.

While Peaches are Cooking:

Dice the onion and sauté in a large pan with coconut oil, salt, pepper, basil, oregano, and Kimmel Orchard habanero garlic. Once the onions are browned and caramelized, add the chicken and cook on each side for 3-5 minutes. Add the chicken stock, Kimmel Orchard hot peach sauce, and soy sauce to pan. Bring to a boil, cover and cook until all broth is absorbed. Once the chicken is done, add your cooked peaches and stir until mixed. Serve over rice.

Stay tuned for our side dish of Zesty Zucchini & Corn!

Zucchini Bruschetta Bites

Ingredients:

  • 1 Medium Zucchini – Sliced 1/2 inch thick
  • 2 Large Eggs – Beaten
  • 1 Cup Corn Flakes (mash into crumbs)
  • 1 Cup Panko Crumbs
  • 1/2 Tsp. Onion Powder
  • 1/2 Tsp. Garlic Salt

Pre-heat oven to 400 degrees F. Mix together cornflake crumbs, panko crumbs, onion powder and garlic salt.

Dip sliced zucchini into egg and then into crumb mixture. Place on baking sheet covered with parchment paper paper. Bake at 400 degrees F for 20 minutes.

Top with 1 Teaspoon Bruschetta Sauce (Kimmel Orchard Sundried Tomato is what we used). Return to oven for 5 minutes. Sprinkle with grated parmesan cheese if desired.

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~ Caramel Apple Cheesecake ~

Ingredients:

Crust:

  • 1 cup graham cracker crumbs
  • 3 tbsp. sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup (1/2 stick) margarine- melted

Mix crumbs, sugar, cinnamon and margarine. Press onto bottom of 9 inch spring form pan. Bake 10 min. at 350 degrees F.

Filling:

  • 1/4 cup caramel ice cream topping
  • 2 packages of 8 oz. cream cheese (softened)
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 tsp. vanilla
  • 2 large apples (thin peeled slices) –We used our Jonagold’s for this recipe.
  • 1/3 cup sugar
  • 1/2 tsp. cinnamon
  • 1/4 cup chopped pecans

Beat cream cheese and 1/2 cup sugar at medium speed with mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend vanilla and pour over crust from above. Drizzle with half the caramel sauce. Toss apples with 1/3 cup sugar and cinnamon. Layer apple mixture over cream cheese layer; sprinkle with chopped pecans and drizzle with the other 1/2 of caramel sauce.

Bake 1 hour and 10 minutes at 350 degrees F. Loosen cake from rim of pan; cool before removing rim of pan and refrigerate.

We also added more caramel to the top when serving it…cause can you really ever have too much caramel?! 🙂

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Fresh Peach Pudding

Since we now have peaches available in the Apple Barn here at Kimmel Orchard, we thought we would post a recipe for one of our delicious peach desserts made by our very own staff!

Fresh Peach Pudding

Ingredients:

  • 1 cup flour
  • 1 1/2 cup sugar
  • 1 teaspoon baking powder
  • pinch of salt
  • 2 cups fresh peaches
  • 1-2 tbsp. butter

Make a dough of 1 cup flour, 1/2 cup sugar, 1 teaspoon baking powder, a pinch of salt, and 1/2 cup water. Spread in a buttered 8×8 pan.

Slice 2 cups of fresh peaches and place on top of batter. Sprinkle with 1 cup sugar, add 1 lump butter (about the size of a walnut), and 1/2 cup hot water.

Bake for 40 minutes at 350 degrees. Let it cool then serve it with milk, whipped cream, or ice cream! 🙂

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Easy Cherry Crisp

Ok guys. This is seriously one of thee easiest recipes you can make and it is soooo good! The mixes we carry in the Apple Barn make for a great dessert option that is super easy…even for those who think they can’t bake! 🙂

Easy Cherry Crisp

Ingredients:

  • 1 Quart Kimmel Orchard Cherries (fresh or frozen!)
  • 1 Bag Kimmel Orchard Cherry Crisp Mix (you can actually use any of the fruit crisp mixes we have)
  • 4 tbsp. Melted Butter or Margarine

Directions:

Preheat oven to 375 degrees F. Blend together 1 and 1/4 cups of mix and 4 tablespoons melted butter or margarine. Spread the 1 quart of Kimmel Orchard cherries in a buttered 9 inch pie dish and top with the crumbly mixture. Bake for 30 minutes.

I mean seriously, how easy is that? And, I think all of our employees can attest to how yummy it was too! Oh, and adding a little ice cream to the top never hurt anything either. 🙂 ENJOY!

You can use any of the crisp mixes we have, mixed with any of your favorite fresh or frozen fruit from the Orchard!

You can use any of the crisp mixes we have, mixed with any of your favorite fresh or frozen fruit from the Orchard!

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Chocolate Cherry Dump Cake

It’s been awhile since we have posted a recipe, but with cherry season in full swing, we can’t resist making a delicious dessert from our tart, montmorency cherries!

This recipe comes from one of our Apple Barn staff members who is always bringing in delectable treats for everyone to enjoy…and this dessert was no exception!

CHOCOLATE CHERRY DUMP CAKE

Ingredients:

  • 3 cups Kimmel Orchard Tart Cherries
  • 1/2 cup Granulated Sugar
  • 20 oz. Can Crushed Pineapple (do not drain)
  • 3/4 cup Coconut Flakes
  • 3/4 cup Chopped Walnuts
  • 15 oz. Yellow Cake Mix
  • 3/4 cup Butter (melted)
  • 1/2 cup Semi-Sweet Chocolate Chips

Preheat oven to 350 degrees F. Spray 13 x 9in baking pan with non-stick cooking spray.

Mix together cherries, sugar, pinapple, nuts and coconut. Spread mixture in prepared pan. Sprinkle dry cake mix over top. Then sprinkle chocolate chips over cake mix. Drizzle the melted butter over top. Bake for 40 minutes.  Serve warm with cool whip or ice cream! 🙂

Chocolate Cherry Dump Cake

 

Meet The Interns!

Boy, it’s been awhile since we’ve posted. The end of April, beginning of May is always a busy time for us as the Orchard, as everything is coming in bloom and things start to get geared up! In the midst of May, we always have an array of things going on. Among those “things” is having the opportunity to have summer interns! Each year we strive to have three college interns focused in different areas of the business. This year we have interns in the areas of Marketing/Business Development, Orchard Operations and Landscape/Maintenance.  Giving students the ability to gain hands on learning is something we believe strongly in. Therefore, we have decided to feature the interns throughout the summer on the blog! First up is Aaron, our Marketing/Business Development intern. See below what he has been up to so far this summer!

 

My name is Aaron Miller and I am currently working as the marketing/business development intern here at Kimmel Orchard. This is my 3rd week working as an intern here at Kimmel and I have already gotten to be involved with quite a bit. One of the things I’m doing is helping with the 90 Days of Giveaways campaign to celebrate Kimmel’s 90th anniversary. It’s been very interesting to observe the success of this campaign so far. The giveaways have helped our Facebook page grow almost 400 likes in just over 2 weeks. From what I can see so far, it looks like this has been a very good way to connect with our customers.

Another project I’ve gotten to start on is researching how we can improve our group tours here at Kimmel. I’ve looked at how quite a few other orchards set theirs up and also looked into tour curriculum varying for different age groups. This has definitely been a fun challenge because we have an opportunity to be unique if we can find a good way to personalize our tours to suit different grade levels.

I also had the opportunity to work the Strawberry Festival on Saturday. I worked a cash register in the apple barn and was amazed by the turnout. It was very interesting seeing how many people came out for the festival after seeing what goes into marketing an event like that. Erin used the large number of people interacting with the 90 Days of Giveaways campaign to get the word out about the strawberry festival and I believe that is what helped get so many people out to the orchard that day.

So far I’ve gotten to experience a lot of different aspects of how the orchard (or any business) runs. It’s been very exciting to be able to offer up ideas and try to help the orchard have a successful start to the summer. Whether it’s brainstorming for our group tours or learning how to handle some of our books, I believe I’ve already gotten some good experience and am very excited for the summer ahead.