Local Entrant Wins Tree Top's "America's Secret Ingredient" Contest

Ending its 50th anniversary celebration with a bang, Tree Top, Inc., a fruit-processing cooperative made up of more than 1,000 apple and pear grower-owners throughout the Pacific Northwest, announced the winners of the “America’s Secret Ingredient” recipe contest.

In the savory category, Merry G. from Newhall, California, won with poached gingered apple sea bass, a combination of fresh fish and vegetables in a broth featuring Tree Top apple juice concentrate. For the sweet category, Nadine M. from MtHealthy, Ohio, wowed judges with her apple toffee French toast with apple syrup. Her decadent take on an American classic combined traditional ingredients with Tree Top apple juice concentrate in a tasty casserole version.

Recipe entries were tested by an outside vendor to determine the top 10 in each category. From there, the Tree Top kitchen tested each of the recipes and had an onsite panel of judges confidentially vote. The remaining top five were tested by a variety of judges from the region during Tree Top’s BBQ Championship event in Yakima, WA, on September 11 and 12, where the winning savory and sweet recipes were announced.

“We are thrilled so many people have celebrated with us over this last year, particularly by submitting high quality and great recipes highlighting Tree Top apple juice, apple sauce and apple juice concentrate,” said Tom Stokes, chief executive officer and president of Tree Top, Inc. “As we continue our 50th anniversary celebration in the Big Apple, we look forward to feting our two winning fans and their guests.”

As winners, Merry and Nadine each won an all-expenses paid trip for two to New York City to attend the Food Network New York City Wine & Food Festival, October 8 – 10, 2010. Tree Top’s final event, as part of its 50th anniversary celebration, takes place in the Big Apple, and Tree Top is excited to be hosting the winners and their guests at the event. As part of their prize packages, Merry and Nadine will meet Food Network stars and showcase their winning recipes.

“I was stunned that my recipe was in the final running,” said Merry G. from Newhall, CA. “Now I will relive my win each time I make apple ginger poached sea bass!”

Nadine M. from Mt. Healthy, OH, said, “I have been making French toast recipes for many years for my family and friends. When I made my apple toffee French toast recipe, I knew I had created a family memory.”

Apple sauce and apple juice are beneficial natural sugar substitutes and can be used in place of oil or butter in most baked goods to cut back on fat and calories. Apple juice is also a component used by many competitive BBQ teams to keep the meat moist and flavorful while grilling. As one of the healthiest fruits around, a volume of research has linked apples’ unique combination of antioxidants to reducing risk for age-related cancers, heart disease and cognitive illnesses. Tree Top apple juice, apple sauce and apple juice concentrate can add flavor and cut the fat when added to favorite recipes.

The recipes below can be found online. Additional Tree Top recipes and information are online at www.TreeTop.com, and on Tree Top’s Facebook and Twitter pages.

Winning Recipes – Savory & Sweet

Poached Gingered Apple Sea Bass (Serves 4)
4 (6 ounce) sea bass fillets (about 1-inch thick, cut in 2-inch chunks)
2 tsp. lemon pepper seasoning
32 ounces chicken broth, low sodium
1/8 c. Tree Top apple juice frozen concentrate
2 ½ tbsp. minced ginger root
1 serrano chili pepper (remove seeds & stems, finely chopped)
1 package (1 US dry pint /10-15 mini-peppers) mini multi-colored mini peppers (stems removed, cut in rings)
2 c. stringless sugar snap peas
½ c. cored and chopped Pink Lady® apple
¼ c. chopped green onions
2 tbsp. finely minced fresh basil
Pink finishing salt or salt of choice
Sprinkle both sides of fish with lemon pepper; set aside. In a high-walled 12-inch skillet, bring to a boil broth, apple concentrate, ginger root, and serrano pepper. Cover skillet, reduce heat to simmer, cook for five minutes. Slice peppers in ¼-inch rings. Reserve 12 rings for garnish; set aside.

Reduce heat to medium low and carefully place fish in broth. Spoon poaching liquid over fish; cover, cook on medium low for four minutes. Uncover, add mini-peppers (except garnish peppers), sugar snap peas, apples, and green onions; reduce heat to LOW, cover, simmer five minutes or until fish is done.

Fish is done when it flakes easily and is opaque in the center when tested with a fork.

To serve: divide evenly among individual shallow soup bowls. Garnish with reserved pepper rings and sprinkle fresh basil. Sprinkle with finishing salt to taste. Serve immediately.

Serving Suggestions – Scoop steamed rice or your favorite noodles into the poached fish. A spring green salad with a light champagne vinaigrette is a complementary side dish.

Apple Toffee French Toast with Apple Syrup (Serves 8)
French Toast:
8 c. French bread, cut into 1-inch cubes
3 tart apples, cored, peeled, chopped
1 (8 oz) package cream cheese, softened
¾ c. brown sugar
¼ c. sugar
¼ c. Tree Top apple juice
¾ c. milk
2 tsp. vanilla, divided
½ c. English toffee bits
5 eggs

Apple Syrup:
1 c. sugar
2 tbsp. cornstarch
½ tsp. cinnamon
½ tsp. nutmeg
2 c. Tree Top apple juice
2 tbsp. lemon juice
5 tbsp. butter
Place half the bread cubes in a greased 13 x 9 inch baking pan; top with apples. In a large bowl, beat the cream cheese, sugars, Tree Top apple juice and one tsp vanilla until smooth; stir in toffee bits. Spread over apples. Top with remaining bread cubes. In another large bowl, beat eggs, milk and vanilla until well blended; pour over bread. Cover with foil and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 to 45 minutes or until a knife inserted in the center comes out clean. Serve French toast with apple syrup. While baking French toast, prepare syrup.

Apple Syrup: In a medium size saucepan, whisk together sugar, cornstarch, cinnamon, nutmeg, Tree Top apple juice and lemon juice and heat to a boil, whisking constantly. Boil for one minute. Add butter. Serve over warm apple toffee French toast.

Serving Suggestions – Spoon warm syrup over French toast. For real decadence, dollop a spoonful of whipped cream on top.

About Tree Top, Inc.
Since 1960, Tree Top has provided premium, quality juices, fruit-based products and ingredients to consumers and most of the world’s leading food and beverage manufacturers. With over 1,000 growers-owners in the Northwest, the cooperative creates the widest array of fruit-based products and ingredients available. For 50 years, Tree Top has held true to its heritage of quality and craftsmanship. As 2010 marks Tree Top’s 50th anniversary, Tree Top is all about Real Fruit from Real People. For more information, visit www.TreeTop.com.