Posts Tagged ‘Cider’

Mulled Perry with Fresh Fruit and Spiced Rum

 

Total Time:   30 mins
Serves:   4

 

Ingredients

 

Instructions

  1. Heat up the pear juice in a large pot on the stove over medium-high heat.
  2. While the pear juice is heating up, cut the pear and orange into 1/2 inch slices.
  3. Add the pear and orange slices to the warm apple juice.
  4. Then add the cinnamon sticks, cinnamon, nutmeg, ginger and cloves to the juice.
  5. Turn the heat to low and let the mixture simmer for 5-10 minutes.
  6. Add the spiced rum and let it the mixture warm up (just until it’s hot enough to drink or else you’ll burn off all the alcohol!).
  7. Once it’s warm, remove from heat and serve immediately.

 

Cocktail adapted from Life Tastes Like Food

Hot Perry Buttered Rum Cocktail

 

Total Time:   20 mins
Serves:   30

 

Ingredients

  • 3/4 cup Butter, slightly softened but still firm
  • 1 1/2 teaspoon Cinnamon
  • 3/4 teaspoon Nutmeg
  • 1/2 teaspoon Allspice
  • 1/2 teaspoon Ginger
  • 1/4 teaspoon Sea Salt
  • 2 teaspoons Pure Vanilla Extract
  • 2 cups Brown Sugar
  • 1 tablespoon Honey
  • Rum
  • Hot Perry, we recommend ‘The Triumph’ by Paracombe Premium Perry
  • Cinnamon Sticks For Garnish (optional)

 

Instructions

  • Buttered Rum Batter

    1. Cream together butter, cinnamon, nutmeg, allspice, sea salt and vanilla, until well combined.
    2. Add brown sugar and honey.  Mix well.  Store batter in an airtight container in the refrigerator, until ready to use.
  • Hot Perry Buttered Rum

    1. Place 2 teaspoons of Buttered Rum Mix in a mug, add 1 shot of Rum and fill with hot Perry.  Garnish with a cinnamon stick and serve.

 

Cocktail adapted from serenabakessimplyfromscratch.comadishofdailylife.com

Mulled Perry with Pears and Spices

 

Total Time:   15 mins
Serves:   2

 

Ingredients

  • 1 large ripe pear
  • 15g butter
  • 500ml Perry, we recommend the ‘Mysterious One’ by Paracombe Premium Perry
  • 1 tablespoon soft brown sugar
  • 6 cloves
  • 2 cinnamon sticks
  • ¼ teaspoon nutmeg
  • juice of half and orange

 

Instructions

  1. Peel the pear and chop into bite size pieces.
  2. Melt the butter in a small frying pan and add the pears.
  3. Cook on a low heat until the pears are soft and tender.
  4. Place the Perry in a small stainless steel saucepan with the sugar, cloves, cinnamon sticks, nutmeg and orange juice.
  5. Warm slowly on a low heat until the mixture is almost boiling, then lower the heat and keep warm.
  6. Divide the pears between two large glasses and pour over the mulled cider.

 

Cocktail adapted from cygnetkitchen.co.ukliquor.com

Cranberry Pear Prosecco Cocktail

 

Total Time:   5 mins
Serves:   1

 

Ingredients

  • Chilled ArtWine Prosecco
  • Cranberry juice
  • Pear Juice, we recommend 100% Pear by Paracombe Premium Perry
  • Pear slices

 

Instructions

  1. Fill your flute halfway with chilled prosecco.
  2. With the remaining half of the flute, fill it 1/3 of the way up with cranberry juice, 1/3 of the way up with pear nectar and then add a splash of prosecco to the top.  You’ll need a little space to add the pears, so don’t fill your flute up completely with prosecco.
  3. Add pear slices to the flute, fanning them out slightly

 

Cocktail adapted from adishofdailylife.com

Millionaire Pear Cocktail

 

Total Time:   5 mins
Serves:   1

 

Ingredients

  • Granulated sugar
  • 1/4 Lemon Bergamot pear, sliced
  • 15mls fresh-squeezed lemon juice
  • 22mls Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 22mls vodka
  • 10mls vanilla-infused simple syrup
  • Mandarin blossom vodka, such as Absolut Mandarin
  • Ice
  • Finely ground fresh black pepper

 

Instructions

  1. Dip the rim of a chilled cocktail glass in sugar and set aside.
  2. In a shaker, muddle pear slices with lemon juice.  Fill with ice, add Eau De Vie, vodka and simple syrup.  Shake well and strain into the sugar-rimmed glass.
  3. Add a float of mandarin blossom vodka and a sprinkle of freshly ground black pepper.

 

Vanilla-Infused Simple Syrup
1 cup granulated sugar
1 cup water
1/2 fresh plump vanilla bean, split and scrape
Bring sugar and water to boil in small pot.
Remove from heat and add the vanilla bean and seeds.
Cover and let sit for 20 minutes. Strain and chill.

 

Cocktail adapted from usapears.org

Perry Roasted Pears and Cider Poached Apples

 

Preparation and Cooking Time:  1 hr
Serves:  4

 

Ingredients

  • 4 semi-ripe Williams pears
  • Confectioners’ sugar, for dusting
  • 2 tablespoons unsalted butter
  • 3/4 cup Perry, we recommend ‘The Berg‘ by Paracombe Premium Perry
  • 1/2 cup Eau De Vie de Poire Williams by Paracombe Premium Perry
  • 1/2 cup Cider, we recommend ‘Appleanche‘ by Paracombe Premium Perry
  • 1 large Fuji apple, cored and sliced 1/8 inch thick
  • Cinnamon, for dusting
  • Sweetened whipped cream, for serving

 

Instructions

  1. Preheat the oven to 400°. Quarter and core the pears; dust generously with confectioners’ sugar.  In a large, ovenproof nonstick skillet, melt the butter.  Add the pears, cut sides down, and cook over high heat until richly browned, 10 minutes.
  2. Turn the pears skin sides down.  Pour in the Perry.  Roast the pears in the oven until the pears are tender and the Perry has reduced to a syrup, about 18 minutes. Transfer the pears to a platter.
  3. Meanwhile, add the Eau De Vie de Poire Williams to the skillet and boil for about 3 minutes, scraping up any browned bits from the bottom.  Add the cider and bring to a boil.  Add the apple slices, cover and simmer over low heat, turning once, until the apple slices are translucent, about 5 minutes.  Uncover and simmer until the cider has reduced to a syrup. Spoon the apples into shallow bowls and top them with the pear wedges.  Dust with cinnamon and serve with whipped cream.

 

Recipe adapted from foodandwine.com

Sweet Potato Gnocchi with Apple Cider Sauce

 

Preparation and Cooking Time:  1hr
Serves:  6

 

Ingredients

  • 1.4kg sweet potatoes, scrubbed
  • Salt
  • 2 cups Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • 2 large egg yolks, beaten
  • Freshly ground pepper
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, finely chopped
  • 4 sage leaves, coarsely chopped

 

Instructions

  1. In a saucepan, cover the sweet potatoes with water, add salt and bring to a boil.  Cover and simmer until tender, about 30 minutes; let cool slightly.
  2. Meanwhile, in a small saucepan, simmer the apple cider over moderately high heat until reduced to 1/2 cup, about 20 minutes.
  3. Peel the sweet potatoes and puree them in a food processor.  Transfer 3 1/3 cups of the puree to a large bowl.  Lightly beat in the flour and egg yolks and season with salt and pepper.  Spoon the dough into a pastry bag fitted with a 1/2-inch round tip.  Working in 3 batches over a large saucepan of simmering water, pipe out the dough, cutting it into 3/4-inch lengths.  Cook the gnocchi for 45 seconds.  Using a slotted spoon, transfer the gnocchi to a baking sheet.
  4. In each of 2 large skillets, melt 1 tablespoon of the butter.  Add half the gnocchi to each and cook over moderate heat until golden, about 2 minutes.  Add the garlic and sage and cook for 1 minute.  Stir in the reduced cider and serve.

 

Recipe adapted from foodandwine.com

Citrus Marinated Turkey

 

Preparation and Cooking Time:  6hrs 30mins
Serves:  12

 

Ingredients

Brined Turkey

  • 3.8L water
  • 2 cups apple cider, we recommend ‘Appleanche‘ by Paracombe Premium Perry
  • 2 cups kosher salt
  • 2 cups sugar
  • 7kg fresh turkey (giblets and neck reserved)

Marinade

  • 10 roasted garlic cloves (see Note)
  • 10 raw garlic cloves
  • 1 3/4 cups plus 3 tablespoons vegetable oil
  • 3/4 cup fresh orange juice
  • 1/4 cup cider vinegar
  • 1/4 cup kosher salt
  • 3 tablespoons fresh lime juice
  • 3 tablespoons dried oregano
  • 3 chipotles in adobo
  • 2 tablespoons annatto paste
  • 1 tablespoon ground cumin
  • 1 teaspoon ground allspice

Turkey

  • 9 cups chicken or turkey stock or low-sodium chicken broth
  • 3 tablespoons canola oil
  • Reserved turkey giblets and neck (liver discarded)
  • 3 shallots, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 celery ribs, coarsely chopped
  • 1 onion, coarsely chopped
  • 10 roasted garlic cloves (see Note)
  • 8 black peppercorns
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour
  • Salt and freshly ground pepper

 

Instructions

  1. In a very large bowl, stir the water, apple cider, kosher salt and sugar until the salt and sugar are dissolved. Line a stock pot with a large, sturdy doubled plastic bag. Put the turkey in the bag, neck first. Pour in the brine and seal the bag, pressing out as much air as possible. Brine the turkey in the refrigerator for 24 hours.
  2. Remove the turkey from the brine and discard the brine. Pat the turkey dry and transfer to a large rimmed baking sheet. In a blender, combine the roasted garlic with the 10 raw garlic cloves, the vegetable oil, orange juice, cider vinegar, kosher salt, lime juice, oregano, chipotles, annatto paste, cumin and allspice. Puree until smooth. Slather the turkey inside and out with the marinade, cover and refrigerate for 24 hours.
  3. Preheat the oven to 325°. Lift the turkey out of the marinade and set on a rack in a roasting pan. Brush the breast with some of the marinade. Pour 1 1/2 cups of the stock into the bottom of the pan and cover the turkey very loosely with foil. Roast the turkey for 2 hours. Remove the foil and add another 1 1/2 cups of the stock to the pan. Continue roasting for about 2 1/2 hours longer, until an instant-read thermometer inserted in the thickest part of the thigh registers 175°.
  4. In a large saucepan, heat the canola oil. Add the giblets and neck and cook over moderate heat until browned. Transfer to a plate. Add the shallots, carrots, celery and onion to the pan and cook, stirring occasionally, until softened, about 5 minutes. Return the turkey parts to the saucepan. Stir in the roasted garlic and peppercorns, add the remaining 6 cups of stock and bring to a boil. Simmer over low heat until the stock is reduced to 4 cups, about 1 1/2 hours. Strain the enriched stock into a heatproof bowl and discard the solids.
  5. Transfer the turkey to a cutting board and remove the rack from the pan. Pour the pan juices into a bowl and skim off the fat, reserving 2 tablespoons. Transfer the reserved fat to a saucepan. Add the butter and flour and cook over high heat, whisking constantly, until golden brown, 2 minutes. Add the enriched stock and bring to a boil. Simmer over moderate heat until the gravy is reduced to 3 cups, about 10 minutes.
  6. Place the roasting pan over one burner on high heat. Add the strained, defatted pan drippings (there should be 1 cup) and scrape up any bits stuck to the bottom of the pan. Strain the pan drippings into the gravy and season with salt and pepper; keep warm.
  7. Carve the turkey and transfer the slices to a platter. Serve with the gravy.

Note:   To roast garlic, place 20 unpeeled cloves in a small baking dish and drizzle with 2 tablespoons of canola oil.  Cover and roast at 375° for 40 minutes, until tender and caramelized.  Let cool, then squeeze the garlic from the skins

 

Recipe adapted from foodandwine.com

Barramundi with Sweet Carrots and Cider Glaze

 

Preparation and Cooking Time:  40mins
Serves:  4

 

Ingredients

  • 1/2 cup Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/2 cup cider vinegar
  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 700g carrots, peeled and sliced on the diagonal 1/8 inch thick
  • 2 garlic cloves, crushed and peeled
  • 2 rosemary sprigs
  • Salt and freshly ground pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon vegetable oil
  • Four 170g Barramundi fillets

 

Instructions

  1. In a nonreactive saucepan, boil the cider and cider vinegar over high heat until reduced to 2 tablespoons, 15 minutes.  Remove from the heat and stir in the butter.
  2. Meanwhile, in a nonstick skillet, heat the olive oil.  Spread the carrots in an even layer and add the garlic and rosemary.  Cook over moderately high heat, without stirring, for 3 minutes. Reduce the heat to moderate and cook, stirring, until the carrots are just tender and richly caramelized, 5 minutes longer.  Discard the garlic and rosemary.  Season the carrots with salt and pepper.  Stir in the parsley and half of the cider glaze.
  3. In a nonstick skillet, heat the vegetable oil.  Season the fish with salt and pepper and add to the skillet.  Cook over moderately high heat until the fillets are lightly browned, 4 minutes. Turn and cook until the fish is just white throughout, 2 minutes longer.
  4. Transfer the caramelized carrots to plates and set the fish on top.  Drizzle with the remaining cider glaze and serve.

 

Recipe adapted from foodandwine.com

Apple-Glazed Barbecues Baby Back Ribs

 

Preparation and Cooking Time:  4hrs 30mins
Serves:  4

 

Ingredients

  • 1/2 cup dark brown sugar
  • 4 teaspoons garlic salt
  • 4 teaspoons pure ancho chile powder
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon freshly ground white pepper
  • 1/2 cup apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/4 cup apple jelly, melted
  • 1/4 cup honey
  • 2 racks baby back ribs (about 4 pounds total)
  • 1 cup prepared barbecue sauce

 

Instructions

  1. Preheat the oven to 250°.  In a bowl, mix 1/4 cup of the sugar with the garlic salt, chile powder, salt, black pepper, celery salt, cayenne, cinnamon and white pepper.  Transfer 1 tablespoon of the spice mix to a medium bowl and whisk in the cider, apple jelly, honey and the remaining 1/4 cup of sugar.
  2. Pull the membrane off the underside of each rib rack using a towel to grasp the corner.  On a rimmed baking sheet, rub the ribs with the remaining spice mix; bake, meaty side up, for 2 1/2 hours.  Pour the cider mixture over the ribs and turn to coat.  Tightly cover with foil and bake for 1 hour.
  3. Light a grill.  Uncover the ribs and brush with the barbecue sauce; grill over moderate heat, turning and brushing, until glazed, 15 minutes.  Let rest for 10 minutes, then cut between the bones and serve.

 

Recipe adapted from foodandwine.com