Cider Sauce Food

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.

APPLE CIDER SAUCE AND PORK LOIN CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.
• Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium-high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

TWICE-COOKED PORK BELLY WITH CIDER SAUCE

Steps:

• The day before you want to eat, lay the pork belly skinned-side down, season generously, scatter over the fennel seeds and crumble over 3 of the bay leaves. From the widest side, roll into a tight log and use some butcher's string to tie at regular intervals. (You could take some fennel seeds and bay to your butcher and ask them to do it for you.)
• Heat oven to 170C/150C fan/gas 3 1/2. Melt the butter in a large, shallow flameproof casserole dish or ovenproof sauté pan. Brown the pork all over (this will take a good 15 mins), then remove from the pan and add the vegetables and remaining bay leaves. Cook for about 10 mins until starting to colour. Nestle the pork among the veg. Pour over the cider and bring everything to a simmer, cover and cook in the oven for 2 hrs.
• When the pork is ready, leave to cool a bit, then remove the pork from the braise and chill. Strain the sauce into a jug and chill. Fish out the bay leaves and blitz the veg to a purée in a food processor. Tip into a bowl and chill.
• On the day, heat oven to 220C/ 200C fan/gas 8. Cut the pork into six rounds. Heat the oil in a large frying pan and fry the pork, then put in the oven for 20 mins, turning halfway through, until crispy. Meanwhile, remove the solidified fat from the top of the braising juices, simmer until syrupy and reheat the purée. Serve everything in the middle of the table or smear some of the purée across plate, sit a piece of pork on top next to a burnt butter cabbage wedge, a piece of potato cake and some crackling (see 'Goes well with', right). Pour over some of the sauce and serve.

APPLE CIDER CREAM SAUCE

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.

BOURBON CIDER MOP SAUCE

Steps:

• Melt the butter in a saucepan. Add the cider, sugar and pepper to bring to a boil. Remove the pan from the heat and stir in the bourbon. Correct the seasoning, adding salt, to taste.

JELLIED CRANBERRY SAUCE WITH HARD CIDER

Steps:

• Combine the cider, sugar, apple, allspice berries, peppercorns and 1/2 teaspoon salt in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring once, until the apple starts to fall apart and the liquid is syrupy, 20 to 25 minutes.
• Add the cranberries and cook, stirring and skimming the foam off the top until the berries burst, 6 to 8 minutes. Let cool slightly, then transfer to a blender and puree until almost smooth.
• Strain through a medium-mesh sieve into a bowl, pressing on the solids; smooth the top. Let cool 30 minutes, then cover and refrigerate until set, at least 2 hours.

APPLE CIDER SAUCE

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.

CIDER SAUCE

Steps:

• Mix sugar, corn starch, cinnamom and nut meg.
• In sauce pan cook cider and lemon juice until boiling.
• Add dry ingredients.
• Boil and stir 2 minutes until thick.
• Remove from heat and stir in butter.
• Stir until melted.

CHICKEN WITH APPLE CIDER SAUCE

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.

CIDER RAISIN SAUCE

Steps:

• In a sauce pan, blend the sugar and corn starch and whisk in the apple cider.
• Bring the mixture to boil while whisking constantly.
• Add the raisins and reduce the heat to simmer.
• Cook for an additional 5 minutes.

APPLE-CRANBERRY CAKE WITH CIDER SAUCE

Steps:

• Heat oven to 350°F Grease and flour a 9 or 10 inch springform pan; Or 2 loaf pans; Or 1 Bundt pan. In a medium bowl, stir flour, cinnamon, baking powder, baking soda and salt until blended.
• Beat butter in a large bowl with mixer on medium speed until creamy. Gradually add sugars; beat 2 minutes or until fluffy. Beat in eggs 1 at a time until well blended. On low speed alternately beat in flour mixture and buttermilk, beginning and ending with flour mixture. Reserve ½ Celsius diced apples and 2 T. cranberries. Stir remaining apples and cranberries into batter and spread evenly in prepared pan(s).
• Topping: Put sugar, flour, butter, cinnamon and ginger in a medium bowl. Mix with fingers until crumbly. Stir in pecans and reserved apple and cranberries; sprinkle on batter.
• Bake 1 hour 15 minutes to 1 hour 25 minutes or until a wooded toothpick inserted in the center comes out clean. Let cool in pan on a wire rack before removing pan sides. Serve with cider sauce.
• Cider Sauce: (Optional).
• Stir cider, syrup, sugar and lemon juice in a medium saucepan until blended. Bring to a boil, reduce heat slightly, and boil gently 15 minutes or until reduced to 1 1/3 cup.
• Meanwhile, stir butter, cornstarch and cinnamon in a cup until smooth. Reduce heat to low; whisk into cider mixture. Simmer 1 minute or until slightly thickened. Serve warm or room temperature.

PORK MEDALLIONS WITH CIDER SAUCE

Steps:

• Cut the pork tenderloin into 2" - thick medallions and season with salt.
• Heat vegetable oil in a large sauté pan over medium-high heat. Sear the pork for 5 minutes on each side or until brown. (The trick to well-seared meat is resisting the urge to move the meat too soon. The meat will "unstick" when a perfect crust is formed.).
• Add apple cider, wine and apple cider vinegar. (This will deglaze the pan and release the brown bits stuck at the bottom.).
• Bring to a boil, cover and cook 5 minutes.
• Remove lid, reduce heat to medium and simmer 5 minutes more. Turn pork occasionally.
• Transfer the pork to a plate and season with pepper. Cover with foil to keep warm.
• This part is important: Simmer the liquids until reduced to 1/2 cup. The sauce should be thick and syrupy and should coat the back of a spoon. This could take 10 to 20 minutes (depending on your stove and the size of the pan you are using). DO NOT over-reduce, it will scorch.
• Spoon the cider sauce over the medallions and serve.

CIDER-CARAMEL SAUCE

Steps:

• Place cider in heavy large skillet. Scrape in seeds from vanilla bean; add bean. Boil cider mixture until reduced to 2 cups, about 15 minutes. Add sugar and butter. Cook until sauce thickens slightly and is reduced to 1 1/2 cups, stirring occasionally, about 6 minutes longer. (Can be made 3 days ahead. Transfer to small bowl. Cover; chill. Remove vanilla bean before using.)

HAM IN CIDER SAUCE

Steps:

• Insert cloves into edges of ham steaks; rub steaks with brown sugar. Place in a greased 13-in. x 9-in. baking dish., Bake, uncovered, at 400° for 20 minutes. Meanwhile, in a large saucepan, melt butter over medium heat; stir in flour until smooth. Gradually stir in apple cider and raisins. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham steaks. Bake, uncovered, 15-20 minutes longer or until heated through. Discard cloves before serving.

CIDER-GLAZED LAMB CHOPS

Steps:

• Boil cider, ginger, garlic, soy sauce, vinegar, and honey in a small saucepan until reduced to about 1/4 cup, 10 to 12 minutes. Cool completely. Reserve 2 tablespoons glaze for drizzling.
• Preheat broiler.
• Pat lamb chops dry and sprinkle with 1/2 teaspoon salt (total). Arrange on rack of a broiler pan and brush top of chops with half of glaze. Broil 3 to 4 inches from heat 3 minutes. Turn over and brush with remaining glaze, then broil 3 to 4 minutes more for medium-rare. Transfer chops to a plate and drizzle with reserved glaze. Let stand 5 minutes, then sprinkle with scallion.

CIDER BUTTER SAUCE

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.

CIDER SAUCE

Steps:

• Scrape seeds from vanilla bean with a sharp knife into a 2- to 3-quart heavy saucepan. Quarter apples (do not peel or core) and add to vanilla seeds along with pod and remaining ingredients. Simmer, uncovered, 1 hour.
• Pour sauce through a fine-mesh sieve into a blender (do not press on solids) and blend until emulsified (use caution when blending hot liquids). Serve immediately.

PASTA WITH HAM AND APPLE AND A CIDER SAUCE

Steps:

• To cook the sauce: heat the butter in a saucepan and add the flour. Cook for 2 minutes over a medium heat; do not allow it to colour.
• Remove from the heat. Slowly begin to add the stock and cider. Stir between each addition to ensure a smooth sauce.
• When half the liquid is added, return the pan to the heat and slowly bring to the boil. As it begins to thicken add the rest of the liquid. Allow to boil for at least 2 minutes, taste and season.
• Make the pasta: bring a pan of water to the boil. Cook the pasta for about 12 minutes or until al dente.
• Slice the ham into finger-length slices and set aside.
• Core and cut the apples into wedges. Melt the butter in a pan and add the brown sugar, allow it to almost caramelize and fry the apple wedges.
• Drain the pasta and add to the sauce, add the ham and apples, and peppers. Season with salt and pepper.
• Reheat thoroughly and serve.
• If you do need to keep this dish hot for a while add a little more stock or water. Mix in most of the apples and put in an ovenproof dish, cover with tin foil and place into an oven at 275°F.