Tag Archives: Troyer butter

For the past month, I've been pestering asking my husband for apple cider.  You see, eight years ago, we visited Connecticut in the fall for our friends' wedding.  While we were visiting, we ventured to a local apple orchard and had the best apple cider ever.  This was our first time at an apple orchard.  Needless to say, we came back home with a ton of apples!

Now every October, when our friends celebrate their wedding anniversary I also remember our visit to the apple orchard and that wonderful apple cider.  Our new apple guy has been bringing us some amazingly fresh apples from Pennsylvania.  As luck would have it, he was able to get us some of this wonderfully fresh 100% pressed apple cider.

100% fresh pressed Apple Cider from Country Acres, Waynesboro, Pennsylvania.

Have you ever cooked with apple cider? Me neither.  Until I found this recipe from Rachel Ray.  The recipe calls for making your own apple sauce.  I skipped that step.  Instead, I just used two small containers of already made apple sauce.  I warmed it up with minced ginger and sprinkled it with nutmeg and cinnamon to taste.  Rachel Ray's recipe calls for apple juice to deglaze the pan.  I chose our apple cider instead! And of course, I used our Troyer real butter.  Instead of salt and pepper, I used our Everglades Seasoning.

I served the apple sauce on the side for dipping, and pour the pan sauce over the pork chop.   I've never been a real fan of the pork and apple sauce combination until now.  The pan sauce was delicious.  It was salty and sweet and very flavorful.  The mixture of real butter and fresh apple cider in the pan sauce made our dinner taste kinda like apple pie!  But in a good way.  A very savory apple pie.

P.S. In case you are wondering, the salad is from ABC Pizza.  They make a great Greek salad. ;)

Have you ever cooked dinner with apple juice or cider?

Try as I might, I just can't put together a weekly meal plan for my family.  I have tried, but things always come up.  I either forget to thaw the meat, or the thought of "what are we having for dinner tonight" first thing in the morning just doesn't appeal to me.  Today was one of those days.  Lucky for me, I work at Parkesdale Market :)

Tonight's meal consisted of roasted cherry tomatoes picked off our tomato plants at the market.  One of our garden employee's, Lupe, brought me a pint of grape tomatoes from our plants in the market!  I just cut them in half, sprinkle with salt, drizzle some olive oil and topped with some fresh basil.  In the oven they went, 400 degrees for 15 minutes.

Sweet potato fries are always a favorite around our household.  Frankly, if they are not in the "fry" shape, the little ones won't eat it.  I sliced about 5 sweet potatoes I had in the pantry, drizzled olive oil and seasoned them with salt and paprika.  The sweet potatoes also went in the oven with the tomatoes for about 25 minutes.  This totally depends on how crunchy you like your sweet potato fries.  For the protein, I grabbed one of our Troyer's Cottage Ham and sliced it.  They are boneless smoked pork shoulders which are fully cooked.  Just need to heat it up in the pan with some Troyer butter for about 10 minutes total.  Once the sweet potato "fries" and the roasted tomatoes were done, dinner was ready.

These Troyer Cottage Hams have really come in handy a few times.  They've become my "go to" protein for dinner when I just can't think of anything else!  Once dinner was ready, I realized we needed some green in our plate.  Another employee, Sandy, has a vegetable garden at her home.  She was kind enough to bring us some fresh Collard Greens from her garden.  I sauteed the collard greens with some more olive oil in the pan with the ham drippings for a few minutes.  Yum!  (Sorry I didn't get a picture, but it was delicious.)  Dinner was a delicious combination of sweet, salty and savory flavors.

For dessert, we had a few slice of the new Lemon Creme Fruit Filled pound cake.  They are so moist and not too sweet.  What's your "go to" dinner ingredient?  Have you tried the Troyer Cottage Ham yet?  How about our new fruit filled pound cakes?

Last minute dinner plans can sometimes turn out better than you'd imagine.  That's exactly what happened last night.  Fish was on the menu, so I cooked some brown rice from the corner store and opened a jar of our Mango-Lime salsa to top our fish.  Jim brought candy corn and I could not have been happier.

We used to steam our corn and eat it with Troyer butter, which is great but after going to the Strawberry Festival we wanted that Roasted Corn taste again.  Here comes Ingrid Hoffman with a recipe for hot corn with chimichurri butter.  This recipe has transformed the way we eat corn.

I've adapted her recipe by cutting the kernels out, mixing the ingredients with the kernels and putting it all together under the broiler.   Make sure to add olive oil to the baking sheet.  I also added about a tablespoon of Troyer butter cut in small pieces and placed on top of the corn.  The result is a crunchy explosion of flavors: sweet, salty and savory.  If you want to add another layer of yumminess, add parmesan cheese and roast for a couple of minutes until the cheese melts.

What's your favorite way to eat corn?  Have you tried our Troyer products?