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Appetizers
Torani Apricot Pistachio Country Pate
Ingredients
3/4 cup Torani Apricot syrup
1/2 cup chopped dried apricots
1 Tbsp. Cognac
1 cup minced yellow onion
4 Tbsp. butter
2 cloves garlic, minced
1-1/2 lb. ground pork
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground fennel
1 tsp. coarsely ground pepper
1 tsp. salt
1/4 cup shelled pistachio nuts
Instructions
Soak the apricots in the syrup and Cognac for 30 minutes. Preheat the oven to 375 degrees. Saute the onions in the butter until soft, about 5 minutes. Add garlic and saute for 30 seconds more. Combine onion mixture, apricot mixture, and remaining ingredients and place in an 8 1/2x4 1/2 x2 1/2-inch loaf pan. Cover with foil and place in a larger pan. Fill the pan with hot water to the midpoint of the loaf pan and bake in a water bath for 45 minutes. Remove from the oven and let cool. Place a weight on top of the loaf and refrigerate overnight. Unmold, trim, and slice.
Notes: Serve with Black Currant Mustard see recipe.
Torani Phyllo-Wrapped Baked Brie with Apricot Chutney
Ingredients
1 cup Torani Apricot syrup
1/2 lb. dried apricots, coarsely chopped (see note)
1 cup peeled and diced apples
1/4 cup raisins
1/2 cup diced red onion
2 cloves garlic, minced
1 Tbsp. minced ginger root
1/2 jalapeno pepper, minced
3/4 cup apple cider vinegar
1 tsp. ground coriander
2 tsp. mustard seeds
1 tsp. salt
Cayenne to taste
Instructions
For the chutney: In a heavy saucepan, combine chutney ingredients and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. The mixture should have reduced and thickened. Let cool, cover, and refrigerate. Preheat the oven to 350F. Line a baking sheet with parchment paper. Pastry: Place a sheet of phyllo on the parchment and brush it lightly with melted butter. Place a second sheet horizontally across the center of the first and brush it with butter. Place a third sheet diagonally over the stack and brush it with butter. Place a fourth sheet on the stack, laying it on the opposite diagonal so that the third and fourth sheets form an X. Brush the fourth sheet lightly with butter. Place the Brie on top and spread chutney over the Brie. Bring the phyllo sheets up and over the edge of the cheese. Cover the top of the wheel with the remaining 4 sheets of phyllo, each placed in same pattern as above, and brushed with butter. Fold the ends of the pastry under the bottom of the Brie and bake for 20 to 30 minutes, or until golden brown. Allow to sit for at least 30 minutes before slicing. Serve with baguettes and apples. Note: Use the moist-pack variety of apricots, if possible.
Notes: A great dish for entertaining. Place on a large round platter and decorate like a wreath with fresh fruit and nuts.
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Caffe Lattes
Torani Apricot Torte Latte
1/2 oz. (1 Tbsp.) Torani Apricot syrup
1/4 oz. (1 1/2 tsp.) Torani Toasted Walnut syrup
2 shots (1/4 cup) espresso
6 oz. (3/4 cup) milk
Steam together Torani and milk. Pour steamed flavored milk to about 1/2 inch below the top of a 16-oz. glass. Add espresso and top with a thin layer of foamed milk. Making it at home: In a small saucepan, gently heat Torani and milk, whisking until frothy. Pour into a tall glass and add espresso. You may also heat milk and Torani in a microwave, pour into a blender and blend until frothy, about 30 seconds. Pour into a tall glass and add espresso. Servings/Yield: 1 16-oz drink.
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Entrees
Torani Fruit Stuffed Loin of Pork with Torani Apricot Glaze
Ingredients
1/2 cup Torani Apricot syrup
2-3 lbs. Center cut boneless pork loin
1/2 cup dried apricots
1/4 cup dried cherries
1/4 cup dried cranberries
Salt and Pepper
Glaze
1 cup Torani Apricot syrup
1/4 cup sherry
1 tsp. Dijon mustard
1 tsp. ground ginger
1 tsp. thyme
1/2 tsp. granulated garlic
Pinch of Cayenne
Instructions
Preheat oven to 350 F. Mix dried fruit with 1/2 cup Torani Apricot syrup and let sit for an hour or more. Using a sharpening steel or a boning knife, make a pocket in the center of the pork. Push the fruit mixture into pocket of pork. Use skewers or toothpicks to close the ends. Mix glaze ingredients. Roast pork, basting frequently with glaze for approximately 1 hour or until thermometer registers 150F. Remove from oven and let sit covered with foil for 20 minutes before slicing. Strain pan juices, reheat and pour over pork before serving.
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Iced Coffees
Torani Apricot Baklava
3/4 oz. (1 1/2 Tbsp.) Torani Apricot syrup
1/4 oz. (1 1/2 tsp.) Torani Cinnamon syrup
1/8 oz. (1/2 tsp.) Torani Toasted Walnut syrup
2 shots (1/4 cup) chilled espresso
8 oz. (1 cup) chilled milk
1 cup ice
Combine chilled espresso, milk, and syrups. Stir well and serve. Serving/Yield: 1-16 oz.
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Iced Tea
Torani Mango Caribe Iced Tea
1/2 oz. (1 Tbsp.) Torani Mango syrup
1/4 oz. (1 1/2 tsp.) Torani Blackberry syrup
1/4 oz. (1 1/2 tsp.) Torani Apricot syrup
Ice
8 oz. (1 cup) brewed tea, chilled
Slice of Mango, for garnish
Fill a 12-ounce glass with ice and add tea. Stir in the syrups and garnish with the mango slice. Serving/Yield: 1-12oz.
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Italian Sodas
Torani Apricot Creme Soda
1/2 oz. (1 Tbsp.) Torani Crème Caramel syrup
1/2 oz. (1 Tbsp.) Torani Apricot syrup
8 oz. (1 cup) sparkling water or club soda
Fill a 16 oz. glass about 3/4 full with ice, add water and Torani and stir. Top with a squeeze of fresh lemon. Serving/Yield: 1-16 oz.
Torani Apricot Kiss
1/2 oz. (1Tbsp.) Torani Apricot syrup
1/4 oz. (1 1/2 tsp.) Torani Peach syrup
8 oz. (1 cup) sparkling water
Fill a 16-oz. glass about 3/4 full with ice, add water and Torani and stir. Garnish with fresh mint and serve. Yields 1 16-oz. serving.
Torani Apricot Pear Soda
1/2 oz. (1 Tbsp.) Torani Pear syrup
1/2 oz. (1 Tbsp.) Torani Apricot syrup
8 oz. (1 cup) sparkling water or club soda
Fill a 16-oz. glass about 3/4 full with ice, add Torani and water and stir well to blend. Yields 1 16-oz. serving.
Torani Georgia Mist
1/2 oz. (1 Tbsp.) Torani Apricot syrup
1/4 oz. (1 1/2 tsp.) Torani Lime syrup
8 oz. (1cup) sparkling water or club soda
Fill a 16 oz. glass about 3/4 full with ice. Add water and Torani and stir well to blend flavors. Garnish with a slice of lime. Serving/Yield: 1-16 oz.
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Mocktails
Torani Rinaldo
1 oz. (2 Tbsp.) Torani Apricot syrup
6 oz. (3/4 cup) orange juice
2 oz. (1/4 cup) sparkling water or club soda
Combine all ingredients in a tall glass half filled with ice. Garnish with orange slice. Serves 1.
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Punches
Torani Spring Apricot Punch
1/2 cup Torani Apricot syrup
1/2 cup Torani Peach syrup
16 oz. (2 cups) ginger ale
16 oz. (2 cups) lemon lime soda, such as 7-Up
12 oz. (1 1/2 cups) fresh squeezed lime juice
Mix ingredients together and serve in a punch bowl filled with ice. Serves 6-8.
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Marinades
Torani Apricot-Peach Marinade
Ingredients
1/2 cup Torani Apricot syrup
1/2 cup Torani Peach syrup
2 Tbsp. soy sauce
2 Tbsp. sherry
1 Tbsp. minced onion
1 tsp. minced garlic
1 Tbsp. minced ginger root
1 tsp. paprika
Pinch of cayenne
Instructions
In a small saucepan, heat syrups until reduced by half. Let cool. Add remaining ingredients. Delicious as a marinade and basting sauce for grilled meats.
Notes: This is a fruity, Asian-style marinade that works well with barbecued pork, chicken, or beef.
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Shaker Drinks
Torani "Life is Luscious" Apricot Chai Shaken Tea
1 1/2 oz. (3 Tbsp.) Torani Apricot syrup
1 cup brewed chai tea, chilled
1/2 cup milk
Combine all ingredients in a cocktail shaker half-filled with ice, shake well and pour into a 16-oz. glass. Yields 1 16-oz. serving.
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Smoothies
Torani Ambrosia Smoothie
2 1/2 oz. (5 Tbsp.) Torani Lemon syrup
1/2 oz. (1 Tbsp.) Torani Mandarin Orange syrup
1/2 oz. (Tbsp.) Torani Apricot syrup
1/2 oz. (Tbsp.) Torani Cherry syrup
2 oz. (1/4 cup) nonfat milk
2 oz. (1/4 cup) soda water
Ice
Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz.
Torani Apricot Banana Blush
2 oz. (1/4 cup) Torani Apricot syrup
4 oz. (1/2 cup) orange juice, chilled
2 oz. (1/4 cup) apricot nectar, chilled
2 cups ice
1/2 banana
Slices of apricot, for garnish
Combine the ice, juice, nectar, syrup, and banana in a blender and blend until smooth. Garnish each glass with an apricot slice. Serving/Yield: 1-16oz.
Torani Citrus Freeze
2 oz. (1/4 cup) Torani Lemon syrup
1/2 oz. (1 Tbsp.) Torani Apricot syrup
2 oz. (1/4 cup) nonfat milk
2 oz. (1/4 cup) soda water
2 cups ice
Blend all ingredients in a blender until smooth. Serving/Yield: 1-16oz.
Torani Golden Gate Apricot Smoothie
2 oz. (1/4 cup) Torani Apricot syrup
4 oz. (1/2 cup) orange juice
1/2 banana
1 1/2 cups ice
Add ingredients to blender and blend until smooth.
Torani Love Boat
2 oz. (1/4 cup) Torani Mango syrup
2 oz. (1/4 cup) Torani Apricot syrup
2 cups lemonade
2 cups fresh pineapple, chunked
2 cups Ice
Pineapple wedge, for garnish
Add all ingredients to a blender and blend until smooth. Pour into 4 glasses and garnish with a pineapple wedge.
Torani Peached Apricot
2 oz. (1/4 cup) Torani Apricot syrup
2 cups ice
2 oz. (1/4 cup) plain yogurt
2 oz. (1/4 cup) low-fat milk
1 tsp. honey
1 peach, peeled, pitted and sliced
Combine ice, yogurt, milk, honey, syrup and peach in a blender and blend until smooth. Serving/Yield: 1-16oz.
Notes: You can substitute milk for the yogurt.
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