APPLE CIDER SAUCE
Provided by Food Network
Time 20m
Yield about 1 cup
Number Of Ingredients 3
Steps:
- Reduce the apple cider in a saucepan over medium-high heat until it's thick and coats the back of a wooden spoon, 10 to 15 minutes. Stir in the cream and salt and cook until it reaches the desired consistency, an additional 2 to 3 minutes.
CHICKEN WITH APPLE CIDER SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 26m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a medium to large skillet over medium-high heat, for about 1 minute or until the surface of the pan is hot. Add the oil and heat until rippling on the surface. Pat the chicken breast dry and season with salt and pepper. Place the chicken in the pan and cook until the meat is golden, about 4 minutes. Turn the chicken breasts, lower the heat to medium and add 1 tablespoon of the butter. Cook until firm to the touch or an instant-read thermometer registers 160 degrees F, about 4 to 6 minutes more. Transfer the chicken to a plate to rest.
- Pour off any fat remaining in the skillet. Add the vinegar and deglaze over medium-high heat, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon. Add the cider and the broth. Bring to a boil and cook until it thickens to form a sauce, about 6 minutes. Whisk in the remaining 2 tablespoons butter, lemon juice and thyme leaves. Return the chicken to the pan, adjust the seasoning with salt and pepper, and serve.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.
ROAST PORK TENDERLOIN WITH APPLE CIDER CREAM SAUCE
The ultimate fall dinner! Serve with mashed or roasted potatoes, to go with the wonderful sauce! Edited to add the brown sugar - for those who like sweetness, but not necessary.
Provided by mykidslightmylife
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees. Salt and pepper the pork. Spray a baking pan with nonstick spray and place the pork in it. Bake for 20 minutes, or until a meat thermometer registers 155 to 160 degrees. Remove from oven and place pork on a cutting board.
- Pour the apple cider in the baking pan and scrape any brown bits from the bottom. Put the pan on the stove over medium-high heat (or pour the pan drippings and cider into a skillet). Stirring occasionally, let the cider boil until it is reduced to 1/4 cup. It will be quite dark.
- Add cream & brown sugar and boil 5 minutes, or until very thick. Remove from heat. Add 1 tablespoon butter and beat vigorously as it melts. Add the second tablespoon and beat until it melts. To serve the pork, slice thinly and drizzle with sauce. Pass extra sauce in a gravy boat, if desired.
Nutrition Facts : Calories 290.2, Fat 20.8, SaturatedFat 11.8, Cholesterol 129.7, Sodium 129.4, Carbohydrate 1, Protein 24.1
APPLE CIDER CREAM SAUCE
This President's Choice recipe is a wonderful cream sauce to serve over pork or chicken, or even veggies; thick, rich and luscious.
Provided by Lennie
Categories Sauces
Time 35m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan over medium-high heat, bring the cider to a boil and let boil until it's reduced down to 1/2 cup.
- Now whisk in the mustard and cream; season with cayenne, salt, and pepper.
- Continue boiling until this mixture reduces down to 1/2 cup.
- Remove from heat and keep warm until ready to serve.
- You could prepare this in advance and reheat gently when it's needed.
- I have made this sauce only once--I don't know why I haven't made it since--and I was impatient and did not let it reduce the second time all the way down to 1/2 cup; it was still rich, luscious and very, very yummy.
BUTTERNUT SQUASH SOUP WITH CIDER CREAM
Categories Soup/Stew Milk/Cream Blender Fruit Vegetable Thanksgiving Apple Leek Butternut Squash Fall Sour Cream Simmer Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in apples, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.
- Working in batches, purée soup in blender. Return soup to pan. Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)
- Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.
APPLE CIDER CARAMEL SAUCE RECIPE
For straight-up apple flavor, start with fresh-pressed cider from a farm stand.
Provided by Southern Living Editors
Categories Desserts
Time 1h10m
Yield Makes about 1 1/4 cups
Number Of Ingredients 4
Steps:
- Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
PORK WITH APPLES, CALVADOS AND APPLE CIDER
Categories Milk/Cream Sauté Apple Pork Tenderloin Fall Calvados Bon Appétit
Yield Serves 4
Number Of Ingredients 9
Steps:
- Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
- Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
- Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
- Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
- Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.
CREAMY APPLE CIDER FLOAT
Had my first hot apple cider float at a fall festival here in western New York. Warm, creamy, and frothy. The mulling spices make it taste like you're drinking a hot cup of apple pie. Once you try it you can't put it down. Vanilla or pumpkin ice cream work best.
Provided by Rebecca Mustard
Categories Drinks Recipes Shakes and Floats Recipes
Time 20m
Yield 12
Number Of Ingredients 3
Steps:
- Heat apple cider and mulling spices in a saucepan over low heat. Bring to a simmer and steep until flavors blend, about 15 minutes. Divide cider between 12 mugs and add a scoop of ice cream to each mug.
Nutrition Facts : Calories 86.3 calories, Carbohydrate 16 g, Cholesterol 9.2 mg, Fat 2.3 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 26 mg, Sugar 14 g
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- Trim the silver skin off the pork tenderloin and then cut it into 1/2 inch slices. Pound each slice to a 1/4 inch thickness.
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- In a food processor, combine the flour, cornstarch, sugar and salt. Add the butter and pulse in 1-second bursts until the mixture resembles coarse meal.
- On a floured work surface, roll out the dough to an 11-inch round, a scant 1/4 inch thick; ease it into a 9-inch glass or ceramic pie plate. Trim the overhanging dough to 1 inch and fold it under itself.
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- Mix cornstarch and water; add to the cider and cook, stirring, until slightly thickened, about 1 minute. Remove from heat and swirl in butter until melted. Serve warm or chilled.
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