Apple Cider Reduction Food

ROASTED FENNEL WITH APPLE CIDER REDUCTION

Steps:

• Add the apple cider to a small saucepot and place over medium-high heat. Bring to a boil and continue to cook until reduced to 1/3 cup, about 15 minutes. Set aside.
• Preheat the oven to 475 degrees F.
• Cut the tops of the fennel bulb and coarsely chop 2 tablespoons of the delicate frond leaves from the tops. Leaving the root end intact, cut the fennel bulb into 8 slices, lengthwise. Add the fennel to a large bowl and drizzle with the oil and 2 tablespoons of the reduced apple cider, tossing to coat. Add the rosemary, thyme and a generous pinch of salt and pepper and toss to combine. Arrange the fennel in a single layer on a baking sheet with space between each wedge. Roast until the fennel begins to brown, about 15 minutes, then flip the wedges and continue to roast until tender and browned on both sides, about 10 minutes more.
• Add the fennel to a serving dish and drizzle with the rest of the apple cider reduction and a sprinkle of fennel fronds. Serve warm.

APPLE CIDER CURED SMOKED SALMON

Steps:

• To make brine:
• In a saucepan, combine the brown sugar, salt and apple cider; bring to a boil. Add remaining brine ingredients, remove from the heat and cool. The brine can be made 2 to 3 days in advance and kept in the refrigerator.
• Place the salmon fillets in the liquid brine for at least 6 hours up to overnight(making sure it's submerged), refrigerated. Remove the salmon from the brine and place uncovered, on a wire rack set in a shallow baking pan(or a cookie sheet). Refrigerate the fillets for at least 6 hours, or overnight, to dry them out. (A dry fillet will take on smoke quicker than a moist fillet)
• To smoke salmon:.
• In an outdoor grill, make a small fire using mesquite charcoal or briquettes. When the fire has burned down to a hot bed of coals, after about 1 hour, place the soaked wood on the coals. Position the grate 8" to 12" above the smoking wood and place the salmon fillets on the grate.
• Cover the grill and shut any open-air vents. After 5 minutes, check the heat of the grill; large fillets will be cooked and smoked through in about 30 minutes if the heat is low, about 300* to 350*F., while a hotter fire will cook the fillets in 15 to 20 minutes. Serve the salmon hot off the grill and enjoy!

APPLE CIDER REDUCTION

Steps:

• In 6-8 quart stock pan, measure out 2 cups of apple cider.
• This will be approximately how much you will end up with when finished.
• Pour in the remaining apple cider.
• * If it is kept on an unrefrigerated store shelf, DO NOT use it.
• Place on stove top on medium heat and bring to a low boil .
• Cook over medium approximately 2-1/2 hours (yes, it does take this long). Stir occasionally (say every 30-45 minutes).
• As the cider begins to get close to desired level of reduction, the bubbles will get smaller & the boil will look somewhat "foamy". You'll need to reduce the heat slightly at this point so that it doesn't boil up or scorch.
• Remove from stove and let cool. Cider should be thick - almost like corn syrup or molasses when done.
• Pour into covered container of your choice (pint jar w/lid or condiment bottle with cap).
• Store in refrigerator and use as desired.

APPLE CIDER JELLY

Steps:

• Pour the apple cider into a stockpot that holds at least 5 quarts of liquid. Bring to a boil over medium heat and then reduce the heat as necessary to keep the apple cider at a good simmer, bubbling happily and not sluggishly.
• After about 2 to 2 1/2 hours, the cider will have reduced to a little more than a quart, with about 5-6 cups of cider left in the pot.
• While the cider simmers and reduces, wash and rinse 4 8-ounce mason jars, rings, and fresh lids. Keep the jars and rings in a 200-degree oven until you're ready to use them, and the lids in a pot of barely simmering water until then.
• If you're water bath canning your jelly, you'll want to get your canning pot ready and on for a boil now too.
• Transfer the cider to a smaller 2-quart saucepan, if desired, and whisk the pectin (and sugar, if using) into the cider.
• Simmer the cider for 5 minutes more, letting the pectin activate and thicken the cider into a syrupy jelly.
• Carefully fill the warm jars with jelly, leaving 1/4 inch headspace, and water bath can for 10 minutes at a rolling boil if desired.
• If you're just making refrigerator jelly, seal the jars and leave them on a cooling rack until no longer hot to the touch.
• Transfer the jars to the refrigerator and allow to chill for 24 hours before using.

PORK TENDERLOIN WITH APPLE CIDER REDUCTION

Steps:

• Heat oven to 500 degrees F and arrange rack in the upper third.
• Pat pork tenderloins dry with paper towels, brush with oil, and season well with salt and freshly ground black pepper. Heat a large frying pan over medium-high heat. Add 2 pieces of pork tenderloin and cook until brown on all sides, turning occasionally, about 4 minutes. Set pork aside on a baking sheet and repeat with remaining pieces.
• Place pork in oven and cook until an instant-read thermometer inserted in the middle of the tenderloin registers 145 to 150 degrees F, about 15 minutes. Meanwhile, place pan over high heat, add cider and vinegar and stir, scraping up any browned bits. Cook until mixture is reduced by 2/3, about 8 minutes. Reduce heat to medium, stir in maple syrup and remove from heat until pork is cooked.
• When pork is ready, remove to a cutting board to rest about 5 minutes. Warm sauce over medium-high heat, add pork and any accumulated juices and spoon sauce over meat to completely coat. When pork is warm, return pork to cutting board and slice thinly. Serve with pan sauce spooned over.