Cider Lemon Sauce Food
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.
DOUG'S EASY APPLESAUCE
A simple applesauce using brown sugar and apple cider.
Provided by Doug Matthews
Categories Side Dish Applesauce Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Mix apples, brown sugar, cinnamon, lemon juice, apple cider, and salt together in a large pot over medium-high heat. Bring to a boil, then reduce heat to low and simmer for until apples are soft, about 20 minutes. Use a potato masher while cooking to help break down the apples. Serve warm or cool.
Nutrition Facts : Calories 160.3 calories, Carbohydrate 42.1 g, Fat 0.4 g, Fiber 5.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 8.1 mg, Sugar 34 g
CIDER BUTTER SAUCE
Provided by Marian Burros
Categories condiments, sauces and gravies
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a small saucepan add the cider, bring to a boil and simmer until reduced to 2/3 cup. Remove from heat.
- Swirl in the butter, and add lemon juice and Calvados. Serve with crepes.
Nutrition Facts : @context http, Calories 130, UnsaturatedFat 3 grams, Carbohydrate 5 grams, Fat 12 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 7 grams, Sodium 3 milligrams, Sugar 5 grams, TransFat 0 grams
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- With chicken. It’s understandable why chicken is the most popular search term across bbcgoodfood.com – its versatility and ease of cooking mean it can be teamed with a spectrum of sauces and seasonings.
- With sausages. We’re huge fans of flavour contrast, and pork and apple might just be one of our favourite combinations. Add this novel recipe to your campsite repertoire – cider, honey and mustard are reduced to a sticky glaze to coat a cartwheel of sausage.
- In gravy. Gravy sometimes needs a helping hand, and if yours lacks the necessary pizzazz, a glug of booze will usually provide a remedy. Cider sits in the middle ground between light, tangy white wine and rich, deep red, and it goes without saying that it complements roast pork a treat.
- With fish… When it comes to gaily sloshing alcohol into savoury dishes, we usually apply a lighter touch when it comes to fruits of the water world. However, firm white fish, such as cod or pollock, has a neutral flavour that, depending on your palate, can require a bolstering from bold accompaniment choices.
- and shellfish. Apply the same principles to cooking with mussels. Try replacing the more traditional white wine in ‘moules mariniere’ with the same amount of cider.
- With game. Whether you’re a fan of plump birds like grouse, pheasant and partridge, or prefer dense, iron-rich venison, game is about as meaty as you get.
- With pork belly. A failsafe way to achieve the perfect ratio of crunchy cracking and soft meat is to pre-cook belly pork in a water bath. Treat it as you would a stock by adding celery, carrots, onion and herbs, but use a touch of cider to impart a subtle sweetness to the meat.
- To braise vegetables. Add a new dimension to steamed vegetables by cooking them in cider. Preserve the apple flavour by adding the liquid at the end of the cooking process, allowing the alcohol to cook off slightly but leaving a decent boozy hit.
- With potatoes. Mastering the fondant potato carries you one step further to being a professional-standard chef. This restaurant favourite is an underrated, but highly decadent, way to serve your spuds.
- At Christmas. Team the classic flavours of Christmas with fruity cider – the drink matches perfectly with warm spices, winter fruit like quince or cranberries and roasted meat.
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- In a small bowl, combine the brown sugar with the paprika, salt, garlic and pepper. Rub the seasonings all over the ribs, cover and refrigerate for at least 4 hours or for up to 8 hours.
- Soak the hickory chips in 1 cup of the cider for 30 minutes, then drain. Light a grill and set it up for indirect grilling. If using charcoal, when the fire is medium hot, rake the coals into two piles on opposite sides of the grill. Place a foil drip pan in the center of the grill. If using a gas grill, light the front and rear or outside burners.
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