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Archive for the ‘Low Carb Recipes’ Category

Part 1

  • 1 c. Seedless white grapes
  • 1 c. sliced bananas
  • 1c. cashew nuts
  • 2 c. Thinly sliced unpeeled apples
  • Honey creamed Dressing

Combine grapes, bananas, nuts and apples with a little of the dressing; arrange in bowl on salad greens. Serve remaining dressing separately. Makes 6 servings.

Part 2 (Honey cream dressing)

  • ¼ c. Dairy sour cream
  • 1 c. Fine cured creamed cottage cheese
  • 1 c. Mayonnaise
  • ¼ c. Honey
  • 2 tsp. Lime juice
  • 2 tsp. Minced parsley

Combine sour cream, cottage cheese and mayonnaise; mix well. Blend in honey and lime juice. Stir in parsley. Makes about 2 cups.

Contributor: Brenda Michaels – Fly Creek Cider Mill President & CEO


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Serves 8

  • 1 cup low Carb bread crumbs
  • 3/4 cup grated Parmesan cheese
  • 3/4 cup shredded Fly Creek Cider Mill Cave-aged Cheddar cheese
  • 1/2 cup unsalted butter, melted
  • Kosher salt and fresh ground pepper
  • 8 skinless, boneless chicken breast halves

Preheat oven to 350 degrees

Gourmet Food BasketsIn a medium bowl, mix the bread crumbs, Parmesan cheese and ½ cup of Cheddar cheese. Dip the chicken breasts in the melted butter, and roll them in the bread crumb mixture. Place chicken in a lightly greased 9×13 inch baking dish. Sprinkle salt and grind the pepper over the dish. Bake in the preheated oven for 30 to 45 minutes, until chicken is no longer pink and juices run clear.

Kitchen note: Sprinkle with fresh chopped parsley, basil or oregano and add a little extra shredded cheddar before serving!


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Makes about 3 cups

  • 1 pound Fly Creek Cider Mill cave-aged Cheddar cheese
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dried onion flakes
  • 1 teaspoon curry powder
  • 1 teaspoon chopped chives
  • ⅔ cup New York state Riesling wine
  • Cayenne pepper to taste

Buy Cave Aged Cheddar Online Chop the cheese into small pieces and place it in the bowl of a standing electric mixer fitted with the paddle attachment. Add the mustard, onion flakes, curry powder, and chives. Turn the mixer to medium-low speed and beat to just blend. Add ⅓ cup of the wine and beat until well incorporated. If the mixture seems too thick, add additional wine as needed. It should be thick enough to coat a cracker or pita crisp without being runny. Add cayenne pepper to taste.

Transfer the cheese mixture to decorative crock and refrigerate until ready to serve. Serve in the crock along with New York state apples, crackers, pita or other toasts, or raisin-walnut bread.

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Serves 4

  • ¼ cup sugar
  • 3 tablespoons coarse salt plus more to taste
  • One 2½ to 3 pound boneless pork loin, most of the fat removed
  • Freshly ground pepper to taste
  • 1 cup New York State Chardonnay
  • ¼ cup unsalted butter
  • ⅓ cup chopped shallots
  • ¼ teaspoon minced hot green chile or to taste
  • 4 New York state Northern Spy apples, peeled, cored, and chopped
  • ¼ cup Fly Creek Cider Mill apple cider
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey mustard
  • 1½ cups heavy cream
  • Juice of ½ lime
  • 1 tablespoon chopped flat leaf parsley

Fly Creek RecipesCombine the sugar and 3 tablespoons of salt in a large resealable plastic bag. Add the pork, seal, and shake to help dissolve the sugar and salt. Refrigerate for 1 hour or up to 3 hours.

When ready to roast, preheat the oven to 450ºF.

Remove the pork from the refrigerator and the brine. Pat dry.

Season the pork with salt and pepper to taste and place it on a rack set in a roasting pan. Add the wine along with 1 cup of water.

Place in the preheated oven and roast, basting occasionally, for about 1 ½ hours or until an instant-read thermometer inserted into the thickest part reads 160ºF.

While the pork is roasting, make the sauce.

Heat he butter in a heavy bottom saucepan over medium heat. Add the shallots and chile and sauté for 5 minutes or until the shallots are very soft. Add the apples along with the cider, stirring to blend. Lower the heat, cover, and cook for about 10 minutes or just until the apples have softened. Stir in the cream and mustards and season with salt and pepper to taste. Cook, stirring frequently, for about 10 minutes or until the apples are mushy and the liquid has thickened slightly.

Remove from the heat and transfer to a blender (this may have to be done in batches) and process to a smooth purée.

Pour the purée through a fine mesh sieve into a clean saucepan. Add the lime juice, stirring to blend. Taste and, if necessary, add additional salt and pepper. Keep warm until ready to serve.

Remove the pork from the oven and let rest for at last 5 minutes before slicing. Using a sharp chef’s knife, cut the pork, crosswise, into slices. Place the slices down the center of a serving platter. Spoon the warm sauce over the top, sprinkle with the chopped parsley, and serve.

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