CALVADOS SOUR
Provided by Toby Cecchini
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Mix all ingredients over ice in cocktail shaker. Shake vigorously, and strain into martini glass. Garnish with fresh apple slice.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 21 grams
PORK TENDERLOIN WITH APPLES, CALVADOS AND SOUR APPLE PUCKER
I designed this around fall flavors. The ripe apple flavors, thyme and pork are perfect for a fall entree.
Provided by Tomaso Basso
Categories < 4 Hours
Time 1h15m
Yield 8 Pieces, 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Melt 3 tablespoons of butter in a saucepan and brown the outside of the tenderloin on all sides.
- Place the tenderloin into the oven and bake until it tests well done. (about 45 minutes).
- Meanwhile melt the rest of the butter in the same saucepan and scrap any pork bits into the butter.
- Saute the chopped apples in the butter until soft (about 6 minutes) stirring frequently.
- Remove apples with a slotted spoon.
- When the pork has 15 minutes left, start the sauce by adding calvados and thyme to the saucepan and mixing it with the remaining melted butter, reducing the mixture to a thicker glaze.
- When you are three minutes out from pulling the tenderloin out, pour in the heavy cream and sour apple pucker to the saucepan and thicken the sauce, stirring frequently.
- Add the cooked apples and reheat.
- Pull the pork from the oven, slice into 8 equal portions.
- Place one flat on the plate and another leaning against the first piece. Drizzle apple cream sauce all over the meat and serve.
Nutrition Facts : Calories 533.4, Fat 43.4, SaturatedFat 26, Cholesterol 201.1, Sodium 233.8, Carbohydrate 12.1, Fiber 1.1, Sugar 8.2, Protein 25.1
CALVADOS-LACED SQUASH SOUP WITH CINNAMON AND BAY LEAVES
Categories Soup/Stew Milk/Cream Onion Appetizer Bake Thanksgiving Butternut Squash Fall Cinnamon Calvados Sour Cream Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
- Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
- Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
- Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.
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