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Rockit™ Apple Dutch Baby Pancake

Recipe by: Truong Nguyen Yield: 4 servings  INGREDIENTS 3 Eggs, Whole  ¾ cup Milk  ¾ cup All Purpose Flour  ¼ Tsp. Kosher Salt  1 Tsp. Ground cinnamon  4 Tbsp. Unsalted Butter (divided- 2 Tbsp each)  3 Rockit™ Apples, De-cored, medium sliced  To Taste Maple syrup  To Taste...

Recipe by: Truong Nguyen
Yield: 4 servings 

INGREDIENTS

  • 3 Eggs, Whole 
  • ¾ cup Milk 
  • ¾ cup All Purpose Flour 
  • ¼ Tsp. Kosher Salt 
  • 1 Tsp. Ground cinnamon 
  • 4 Tbsp. Unsalted Butter (divided- 2 Tbsp each) 
  • 3 Rockit™ Apples, De-cored, medium sliced 
  • To Taste Maple syrup 
  • To Taste Powdered Sugar

PREPARATION  

  1. Preheat Oven to 425 Fahrenheit  
  2. In a blender, blend eggs, milk, flour, salt, cinnamon. Set Aside.
  3. In cast iron pan on medium heat melt 2 Tbsp Butter add Apple sauté 2 mins. Remove and set aside for garnish. 
  4. Add additional 2 tbsp butter to pan and melt on medium heat.
  5. Once butter is bubbling, add batter and place in preheated oven. Bake for 15 minutes until puffy, golden and center is set but still custardy.
    (Don’t be alarmed it will deflate slightly when removed from oven.)

PLATING  

  1. Slice in the pan, garnish with cooked apples in the center.
  2. Finish with a generous sprinkle of powdered sugar. Serve with maple syrup. YUM!

Salmon and Apple Salad with Miso and Grapefruit Dressing

Recipe and photography by: Kelly Gibney Serves 2 Salad Ingredients 2 Rockit apples - core removed and thinly sliced 80g salad leaves 5 cm piece cucumber - thinly sliced 100g smoked salmon slices (or more if you like) To serve: fresh dill leaves and pumpkin seeds Dressing Ingredients ...

Recipe and photography by: Kelly Gibney
Serves 2

Salad Ingredients

  • 2 Rockit apples – core removed and thinly sliced
  • 80g salad leaves
  • 5 cm piece cucumber – thinly sliced
  • 100g smoked salmon slices (or more if you like)
  • To serve: fresh dill leaves and pumpkin seeds

Dressing Ingredients

  • 1 1/2 tablespoons miso paste
  • 1/4 cup fresh grapefruit juice (could also use 50/50 blend orange and lemon)
  • 1/4 cup olive oil
  • 1 teaspoon grated ginger root
  • Salt and pepper to taste

Method

  1. Place all the dressing ingredients into a small jug. Whisk or use a stick to blend together until smooth. Taste and season well.
  2. Scatter the salad leaves on the plates. Arrange the cucumber and apple slices. Top with smoked salmon slices and drizzle generously with the dressing.
  3. Garnish with pumpkin seeds and dill.

Guilt-Free Goodness On the Go!

Rockit™ Apple is honored to bring tiny but mighty flavor-forward experiences to life alongside Justin's – we appreciate the partnership at Seltzerland events, friends!

1. Bite into the Rockit™ apple 2. Squeeze on your favorite Justin's Nut Butter product 3. Eat your nutritious snack 4. Repeat!...

Rockit™ Apple is honored to bring tiny but mighty flavor-forward experiences to life alongside Justin’s – we appreciate the partnership at Seltzerland events, friends!

1. Bite into the Rockit™ apple

2. Squeeze on your favorite Justin’s Nut Butter product

3. Eat your nutritious snack

4. Repeat!

Roasted Duck Breast with Rockit™ Apple Celery Herb Salad

Recipe by: Truong Nguyen Yield: 2 Servings  INGREDIENTS   1 Duck Breast, defrosted and patted dry.  1 Tbsp. Five spice powder  3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves  2 Tbsp. Fresh Mint  ...

Recipe by: Truong Nguyen

Yield: 2 Servings 

INGREDIENTS  

  • 1 Duck Breast, defrosted and patted dry. 
  • 1 Tbsp. Five spice powder 
  • 3 Rockit Apple, de-seeded and thinly sliced ¼ cup Celery stalk cut thinly on a Bias, Leaves washed and dried ¼ cup Cilantro leaves 
  • 2 Tbsp. Fresh Mint 
  • 1 Tsp. Kosher Salt 
  • 2 Tsp. Peanuts canned-Roasted and lightly salted, Chopped 
  • Rockit Apple Dressing  
  • 1 Apple- Peeled and de-cored  
  • 1 Garlic clove 
  • ½ Tsp. Red pepper flakes 
  • 1 cup H20 Water 
  • ¼ cup Lime juice 
  • To Taste Kosher Salt

PREPARATION  

  1. Preheat over to 375 degrees Fahrenheit
    TIP: Duck breast can be hard to find during off season. Using  frozen is fine. But make sure to defrost and pat dry. “ Dry skin means crispier deliciousness”
  2. In a blender, Blend together apple, garlic, chili flakes, H20, lime juice. Until smooth. Season to  taste. Your dressing should be a balanced salty sweet. Set aside.
  3. Scoring your duck skin. Using a sharp knife, Begin slicing your duck skin parallel starting from  one end. Make 20 scoring marks. Next make an additional 20 scoring marks going in a perpendicular direction. The more scoring lines the better, just avoid scoring to deep into the skin.  You do not wish to pierce the meat.
  4. Using a sauté pan, Heat pan on medium heat. Lay duck breast skin side down. Cook for 5 minutes until some fat has rendered and skin is beginning to crisp.
  5. Add five spice powder and salt to meat side of the duck breast place in oven and bake for 10  mins. Rest whole for 5 mins before slicing.
  6. In separate bowl mix apples, celery, celery leaves, cilantro, mint. Set Aside

PLATING  

7. Pour a puddle of dressing on a plate. Slice duck breast and place on sauce skin side up. Top with herb  celery mixture. Drizzle some dressing on top and finish with chopped peanuts.

Apple Meatballs with Shitake Mushrooms

I LOVE meatballs, and I decided to mix it up with some apples. Sure enough, these Rockit™ Apple Beef/Pork Meatballs are a hit! With apples as an added element, it gives the meatballs a mix of sweet and savory. This simple dish was enjoyable to...

I LOVE meatballs, and I decided to mix it up with some apples. Sure enough, these Rockit™ Apple Beef/Pork Meatballs are a hit! With apples as an added element, it gives the meatballs a mix of sweet and savory. This simple dish was enjoyable to make and only took 30 minutes! I hope you enjoy the recipe, let me know in the comments what your go-to simple and clean meal is to make!

Recipe by: Truong Nguyen

Yield: 15 Meatballs (0.75 ounce scoop) 

INGREDIENTS

  • ½ Pound Ground beef, Organic – 100% Grass Fed  
  • ¼ Pound Ground pork (Best Quality Available) 
  • 1 Rockit™ Apple, Peeled- Apple Core Removed 
  • ¼ Yellow onion, Large Dice
  • 2 Garlic cloves, Roughly Chopped 
  • 1 Egg yolk 
  • 2 Tbsp. Gluten-free Breadcrumb 
  • 1 Tsp. Kosher Salt 
  • ¼ Tsp. Black pepper 
  • 1 cup Shiitake Mushrooms, Quarter Chopped 
  • 1 cup Beef Bone broth 
  • 1 Tbsp. Dried or fresh thyme 
  • 1 Tbsp. Extra virgin Olive oil 
  • 1 Lemon, Juiced and zested  
  • 1 Tsp. Cornstarch 
  • To taste Kosher Salt

PREPARATION

  1. Preheat Oven to 400 Fahrenheit 
  2. In a food processor fitted with chopping blade. Add Rockit™ apple, onion, garlic ,egg yolk and breadcrumb. Purée until fine paste. Set Aside.
  3. In Large bowl, Mix together Ground beef, ground pork and apple paste mixture. Season with salt and pepper. Mix until incorporated, Don’t overwork your mixture.
  4. Scoop into meatballs and place on oiled baking sheet. 
  5. Bake for 15 Minutes.
  6. While meatballs roast. In sauté pan, sauté mushrooms till golden brown.  Deglaze with Beef Broth. Add thyme and lemon zest.
  7. In separate bowl mix cornstarch and lemon juice together. Add to  mushroom sauce, Simmer till sauce slightly thickens. Season to taste.

PLATING  

Place 5 meatballs in center of plate. Ladle Mushroom sauce over meatballs. Enjoy! 

TIP:

Use wet hands to roll  meatballs. This keeps the mixture  from sticking. If mixture  begins to stick, wet hands  again. Repeat till all  meatballs are formed.

Rockit™ Apple Waldorf Salad

Celebrating the freshness of Washington-grown produce and welcoming spring with this simple yet delicious salad! Easily put together in a flash with lots of contrasting texture and flavors. This apple waldorf salad is sure to be a hit around the family dinner table! Yield: 4 servings Recipe...

Celebrating the freshness of Washington-grown produce and welcoming spring with this simple yet delicious salad! Easily put together in a flash with lots of contrasting texture and flavors. This apple waldorf salad is sure to be a hit around the family dinner table!

Yield: 4 servings

Recipe created by: Michelle Tsang@petitesweetsnz

Ingredients

  • 3 Rockit™ apples
  • 3 stalks of celery
  • 20 red seedless grapes
  • 1 hear of cos lettuce
  • handful of parsley leaves
  • handful of walnuts
  • 1/2 cup plain yogurt
  • juice from 1/2 lemon

Method

  1. Slice celery and Rockit™ apples into thin pieces of similar size. Washing and slice the grapes in half.
  2. Roughly chop cos lettuce and parsley.
  3. Toast walnuts in a dry pan.
  4. Mix yogurt with lemon juice.
  5. Mix all ingredients in a large bowl and season with salt and pepper.
  6. Keep in the fridge until ready to serve.

Apple Cardamom Tonic Mocktail

An elevated drink that is non-alcoholic and punchy for enjoying any time! Recipe tips: Chopping the apples into batons helps increase the surface area for the beautiful flavors to develop. Macerate the apples with sugar for 2 days before adding the cider vinegar - it gives...

An elevated drink that is non-alcoholic and punchy for enjoying any time!

Recipe tips: Chopping the apples into batons helps increase the surface area for the beautiful flavors to develop. Macerate the apples with sugar for 2 days before adding the cider vinegar – it gives you the best rosy color and amplifies the apple flavors. It takes about 5 to 7 days before its ready, but can keep for a month if stored in the fridge!

Yield: 1 cup Tonic base

Recipe created by: Michelle Tsang, @petitesweetsnz

Ingredients

  • 5 Rockit™ apples, cored and chopped into thin batons
  • 5 green cardamom pods gently cracked open
  • 2/3 cup brown sugar
  • 1/2 cup apple cider vinegar

To Make the Apple Cardamom Tonic:

  1. Chop Rockit™ apples into batons. Place them in a medium bowl, add brown sugar and mix thoroughly.
  2. Add in the opened cardamom pods and seeds. Transfer to a covered jar for 48 hours till all sugars have dissolved.
  3. Add in apple cider vinegar, stir thoroughly and leave in a cool dark place (eg Pantry or garage) for 3 to 5 days. Every day, give the contents a good stir. Taste it each day from day 3 onwards.
  4. Once the flavor is intense enough for your liking and all the sugar has dissolved, strain out the solids.
  5. Store the tonic in the refrigerator for up to a month.

To Make an Apple Cardamom Tonic Mocktail:

  • 1/2 cup Apple Cardamom Tonic
  • 1 2/3 cup Sparkling or soda water
  • Ice cubes, regular and large
  1. Fill a large mixing glass halfway with regular ice cubes.
  2. Add Apple Cardamom Tonic, top with sparkling or soda water.
  3. Stir well and pour into individual glasses with large ice cubes to serve. Garnish with extra apple slices.

Note: Find your own favorite ratios by testing different quantities of Tonic and with flavored sodas too. To make it alcoholic, try adding ciders.

Rockit™ Apple Bacon Poppers

Instead of putting out the jalapeños poppers this year for the Super Bowl, try these little Rockit™ apple poppers! Its a great way to lighten up an old favorite and enjoy a serving a fruit as well. To make the poppers more kid friendly, try...

Instead of putting out the jalapeños poppers this year for the Super Bowl, try these little Rockit™ apple poppers! Its a great way to lighten up an old favorite and enjoy a serving a fruit as well. To make the poppers more kid friendly, try swapping out cheddar cheese and ham for the spicy pepper cheese and bacon. Go team Rockit™!

YIELD: 6-8 servings
Created by: Meg Raines

INGREDIENTS 

  • 8-10 Rockit™ apples
  • 6 ounces spicy pepper cheese, cut into cubes
  • 6 strips of bacon, cooked
  • Toothpicks

METHOD 

  1. Cut the bacon into pieces about the size of the apple quarters.
  2. Cut each Rockit™ apple into quarters, remove the core and set on a serving plate.
  3. Place a piece of bacon and a cube of cheese on an apple quarter, skewer with a toothpick to hold together. Repeat with the remaining apple quarters. 
  4. Serve immediately.

Caramelized Rockit™ Apples with Maple Cinnamon Cream

Created by: Meg Raines Yield: 3-4 servings For a wonderful and cozy fall dessert that comes together in no time flat, bake little Rockit™ apples in a rich caramel sauce until they are golden brown and tender, then top them with a decadent maple cinnamon cream and crunchy...

Created by: Meg Raines
Yield: 3-4 servings

For a wonderful and cozy fall dessert that comes together in no time flat, bake little Rockit™ apples in a rich caramel sauce until they are golden brown and tender, then top them with a decadent maple cinnamon cream and crunchy candied almonds.  Delightfully delicious!

INGREDIENTS 

  • 1 cup sliced almonds
  • 3 tablespoons pure maple syrup, divided 
  • 8 ounces crème fraiche (or plain Greek yogurt)
  • 1/4 teaspoon cinnamon, plus more for garnish
  • 6-8 Rockit™ apples (enough to fill a 10-inch skillet when halved)
  • 3 tablespoons unsalted butter
  • 3 tablespoons brown sugar

METHOD 

  1. Preheat oven to 350°F.
  2. Make the candied almonds: Spread sliced almonds out on a baking sheet and roast for 10-12 minutes until they are golden brown. Remove from oven and carefully drizzle 1 tablespoon of maple syrup over the toasted nuts, stir until the syrup has evaporated and the nuts are evenly coated. If you prefer a sweet and salty taste, sprinkle nuts with a small pinch of salt. Transfer nuts to a plate and let cool completely, keeping oven on for the apples.
  3. Make the maple cream: Add crème fraiche, or Greek yogurt, to a mixing bowl along with the cinnamon and 2 tablespoons of the maple syrup. Stir to combine. Store in refrigerator until ready to use.
  4. Bake the apples: Cut each apple in half and remove the center core and seeds with a small paring knife or melon baller. Heat the butter in a 10-inch oven-proof skillet, preferably cast iron, over medium-low heat. When the butter starts to bubble add the brown sugar and stir. Add the apples to the pan cut side down and let cook in the sugar mixture for 5 minutes, shaking pan occasionally to distribute caramel sauce. Carefully transfer pan to the oven and bake for 15 minutes, or until the sauce has thickened and the apples are tender. Remove pan from oven, let cool for 5 minutes and transfer apples to a serving plate cut side up. Spoon remaining sauce over apples.
  5. Serve warm with a dollop of maple cream and sprinkle candied almonds on top and a dash of cinnamon if desired.

Rockit™ Apple, Bacon and Blue Cheese Flatbread

Created by: Meg Raines Yield: 2 8-inch pizzas Whether you call it flatbread or pizza, this creation serves up a delicious sweet and savory meal for the whole family. We used our famous mini Rockit apples on this flatbread to add a little sweetness to balance out...

Created by: Meg Raines
Yield: 2 8-inch pizzas

Whether you call it flatbread or pizza, this creation serves up a delicious sweet and savory meal for the whole family. We used our famous mini Rockit apples on this flatbread to add a little sweetness to balance out the tart blue cheese. But we also love the 

Rockit™ apples’ small size because it makes them easy to slice and easy to bite into when cooked. Top the flatbread with some arugula tossed with a light vinaigrette and your meal is complete.

INGREDIENTS

  • 1 (16 oz.) prepared pizza dough
  • 3 or 4 Rockit™ apples (depending on their size), thinly sliced crosswise 
  • 3 tablespoons olive oil
  • 3 ounces crumbled blue cheese
  • 4 ounces fresh mozzarella, torn into 1-inch pieces 
  • 4 strips of bacon cooked and crumbled 
  • 1 tablespoon chopped fresh rosemary

METHOD 

  1. If you have a pizza stone, place it in the oven. Preheat the oven to 425° Fahrenheit..
  2. Divide the dough in half; set one half aside covered with a damp towel while you build the first pizza.
  3. On a cookie sheet covered with parchment paper, shape half of the dough into an 8-inch round; layer the surface of the dough with the thinly sliced Rockit™ apples, leaving a 1/2-inch border around the edge. Brush the apples and the edge of the crust lightly with olive oil, add half of the fresh mozzarella cheese and blue cheese, sprinkle with half of the bacon. If using a pizza stone, either put the cookie sheet on it or slide the parchment paper and the pizza onto the stone.  Bake for 15-20 minutes until the crust is golden brown and cheese is bubbling. 
  4. Repeat step 3 with the remaining piece of dough while the first pizza bakes.
  5. Sprinkle baked pizzas with fresh rosemary or other herb of choice and serve hot.