Chai
Orchard Chai
8 oz. chai (see note)
1 oz. Torani Apple syrup
Steam together milk, chai powder or concentrate, and Torani syrup. Yields 1 12-oz. drink.
Notes: All recipes for use with 8 oz. chai liquid, prepared as specified on chai packaging.
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Entrees
Torani Apple And Chicken Sausage Patties
Ingredients
1/2 cup Torani Apple syrup
1-1/4 lb. ground chicken or turkey
1 cup peeled and finely diced Granny Smith apples
1/2 cup finely minced scallions
1 tsp. salt
1/2 tsp. fennel seeds, crushed
1/2 tsp. cumin seeds, crushed
1-2 pinches of ground nutmeg
Pinch of cayenne
Butter for frying
Instructions
Mix all of the ingredients except the butter until well combined. Cover and refrigerate for several hours or overnight. Shape into 8 patties and fry in some butte until browned on both sides and cook through, about 3 or 4 minutes per side. Note: With any ground meat or sausage mixture, it's a good idea to cook just a little bit first to taste it an then adjust for seasoning.
Notes: The apples keep the sausage patties moist without the fat and the syrup helps the patties to caramelize and brown beautifully.

Torani Roasted Stuffed Turkey with Spiced Peach Glaze
Ingredients
Stuffing (Serves 12)
1 cup dried cherries
1 cup Torani Apple syrup
4 Tbsp. butter
2 cups chopped celery
1 cup peeled and chopped apples
1 lb. sweet Italian sausage, removed from casings
8 cups day-old bread cubes
2 Tbsp. chopped fresh sage leaves, or 2 tsp. dried
1 tsp. dried oregano
1 cup chicken stock
Salt and pepper to taste
Turkey
1 turkey (15 to 120 lbs.) rinsed and dried
Glaze
1 cup Torani Peach syrup
1 tsp. ground cardamom
1 tsp. ground ginger
1 tsp. dry mustard
1/2 tsp. ground nutmeg
1/2 tsp. paprika
Pinch of saffron threads (optional)
Pinch of cayenne
Instructions:
Stuffing
To prepare the stuffing, soak the cherries in the syrup for at least 30 minutes. Heat the butter in a large saute pan and saute the celery and onion until soft. Add the apples and transfer to bowl. In the same pan saute the sausage for about 5 minutes, breaking it up while it cooks. Transfer the sausage to the bowl with the celery and onions. Add cherries with syrup and the remaining ingredients. Turkey/Glaze: To prepare the turkey, preheat the oven to 325 °. Loosely stuff the turkey’s cavities with the stuffing and truss. (Bake any remaining stuffing separately in a casserole dish.) Roast the turkey on a rack for 3-1/2 hours, basting with the butter every 20 minutes. Make a tent with foil to cover the turkey if it is browning too quickly. Mix all of the glaze ingredients together and basted the turkey with the glaze every 15 minutes until turkey is done, another hour or so. (The internal temperature of the turkey should be 175 °.) Transfer the bird to a serving platter and make a tent with foil to keep the turkey warm. To make a delicious gravy, pour out the pan drippings, scraping the pan to remove any browned bits. Remove some or all of the fat if you like. Shake 1/4 cup of flour with 1/2 cup of water in a small jar to mix. Heat the drippings and the flour mixture together in a small saucepan and stir until thickened. (Pictured page 102.)
Notes: Use this spiced peach glaze for other roasted poultry, such as duck, goose, or game hens. The stuffing may be prepared separately and baked as a side dish.
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