Posts Tagged ‘Cider’

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

Warm Apple Cider Cake with Pumpkin Seed Brittle


Preparation and Cooking Time:  1hr 45mins
Serves:  8

 

Ingredients

CIDER SAUCE:

  • 4 cups apple cider, we recommend ‘Appleanche’ by Paracombe Premium Perry
  • 1/3 cup bourbon
  • 1/3 cup dark brown sugar
  • 1/4 cup dark corn syrup
  • 2 tablespoons cider vinegar
  • 1 cinnamon stick
  • 1/2 vanilla bean, seeds scraped
  • 1 cup heavy cream

CAKE:

  • 1 3/4 cups plus 1 tablespoon all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup plus 2 tablespoons apple cider
  • 3 tablespoons canola oil
  • 1/4 cup bourbon
  • 7 tablespoons unsalted butter, softened
  • 3/4 cup dark brown sugar
  • 1/2 vanilla bean, seeds scraped
  • 2 large eggs
  • Vanilla Ice Cream, for serving
  • Pumpkin Seed Brittle

 

Instructions

  1. In a saucepan, combine the cider, bourbon, brown sugar, corn syrup, vinegar, cinnamon stick and vanilla bean and seeds; bring to a boil. Simmer for 10 minutes, then add the cream. Cook over moderately high heat until reduced to about 1 cup, about 25 minutes. Transfer to a pitcher; let cool slightly. Discard the vanilla bean and cinnamon stick.
  2. Preheat the oven to 350°. Butter and flour a 9-inch round cake pan. Line the bottom with parchment paper; butter and flour the paper. In a bowl, whisk the flour, salt, baking powder and baking soda. In a glass measuring cup, mix the apple cider with the canola oil and bourbon. In a large bowl, using an electric mixer, beat the butter until creamy. Add the brown sugar and vanilla seeds and beat until smooth. Add the eggs, 1 at a time, beating well between additions. Beat in the dry ingredients in 3 batches, alternating with the cider-bourbon mixture, until smooth.
  3. Spread two-thirds of the batter in the prepared cake pan. Drizzle half of the cider sauce over the batter. Dollop the remaining batter on top, then spread the batter over the cider sauce, being careful not to mix them together. Bake the cake in the center of the oven for about 40 minutes, or until springy when touched. Let cool for 10 minutes in the pan, then turn the cake out onto a wire rack and let cool for 15 minutes. Peel off the parchment paper.
  4. Rewarm the remaining cider sauce. Cut the cake into wedges and serve warm with vanilla ice cream, Pumpkin Seed Brittle and the cider sauce.
  5. Serve with Pumpkin Seed Brittle

Recipe adapted from foodandwine.com

Perry Poached Pears

 

Preparation and Cooking Time:  4hrs 20mins
Serves:  6

 

Ingredients

  • 2 1/2 cups Perry, we recommend ‘The Berg’ by Paracombe Premium Perry
  • 3/4 cup sugar
  • 1/2 cup orange juice
  • 2 teaspoons orange zest
  • 3 whole cloves
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise
  • 6 Beurre Bosc pears, peeled, halved and cored

 

Instructions

  1. Combine the perry, sugar, orange juice, orange zest, cloves, cinnamon stick and vanilla bean in a saucepan over medium-high heat.  Bring to a simmer and cook just until the sugar dissolves, 2 minutes.  Transfer the mixture to the slow cooker. Add the pears and then cover with a lid and cook on low 2 hours, turning the pears halfway through.
  2. Remove the pears using a slotted spoon and transfer to serving plates or a shallow dish.  Carefully strain the poaching liquid back into the saucepan and reduce the liquid by half until thickened and syrupy.  Pour the reduced sauce over the pears and chill in the refrigerator an additional 2 hours or up to 2 days.

Recipe adapted from cookingchanneltv.com

Perry-braised chicken thighs with pearl barley, bacon, carrots and peas


Preparation and Cooking Time:  1hr
Serves:  4 

 

Ingredients

  • 8 free-range chicken thighs
  • ½ tbsp olive oil
  • 125g free-range streaky bacon, rind removed if necessary, chopped
  • 4 fat garlic cloves, finely chopped
  • 200g pearl barley
  • 300ml dry Perry, plus an extra splash, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • 300ml fresh chicken stock
  • 250g small carrots
  • 25g butter
  • 250g small leeks, sliced
  • 250g frozen peas
  • 2 tbsp chopped fresh parsley

 

Instructions

  1. Trim and discard the excess skin from underneath each chicken thigh, then season with salt and pepper.  Heat the olive oil in a wide shallow frying pan or sauté pan with a lid, put the thighs in the pan skin-side down, then leave to brown for 5 minutes.  Flip them over and brown lightly on the other side, then lift onto a plate and drain away any excess fat, leaving just a little in the pan.
  2. Fry the bacon until lightly golden.  Add the garlic and stir briefly, then stir in the pearl barley, Perry and chicken stock and bring to the boil.  Return the chicken thighs skin-side up, cover, lower the heat and simmer for 20 minutes.  Add the carrots, cover and cook for 10 minutes more.  Meanwhile, melt the butter in another pan.  Add the leeks and cook for 2-3 minutes until starting to soften.
  3. Uncover the chicken, stir in the leeks and simmer, uncovered, for 5 minutes.  Add the peas and simmer for another 5 minutes until the chicken, pearl barley and vegetables are tender and the liquid has reduced nicely.  Add a splash of Perry, taste and add a little more if needed.  Scatter over the parsley, squeeze over the lemon and serve.

 

Recipe adapted from deliciousmagazine.co.uk

Perry Baked Christmas Hamsbs1211_p31a

 

Preparation and Cooking Time:  2hrs 20mins
Serves:  12

 

Ingredients

  • 1 whole leg or shoulder ham (about 5 kg), skin removed (Source good-quality ham from delis and smallgoods specialists.)
  • 1.5L dry Perry, we recommend ‘Eighty 4’ by Paracombe Premium Perry
  • 6 pieces blade mace (Substitute:  whole nutmeg)
  • 220g (1 cup) brown sugar
  • 2 oranges, 1 juiced, 1 thickly sliced
  • ½ tsp mustard powder
  • warm potato salad, to serve

 

Instructions

Soaking time overnight.

  1. Place ham in a large pan and add half of the perry and enough water to cover the ham (don’t worry if hock isn’t submerged). Cover with plastic wrap and refrigerate overnight.
  2. Remove ham and discard the liquid.  (Alternatively, if you have the time and energy, reduce it down and use it, along with the pan juices, to baste the ham as it cooks).
  3. Preheat oven to 160°C.  Pour remaining Perry into a saucepan, add blade mace, sugar and orange juice.  Bring to the boil.  Reduce heat and simmer for 10 minutes or until liquid reduces by one-third, then add mustard powder.  Place ham in a roasting pan and pour over Perry mixture.  Layer orange slices over the top.
  4. Cover ham with foil and bake, basting regularly with pan juices and removing foil halfway, for 2 hours or until ham has warmed through and liquid is starting to thicken.
  5. Transfer ham to a plate and cover to keep warm.  Place roasting pan over medium heat and cook for 5 minutes or until the liquid is thickened.  Strain, then spoon sauce over hot ham and serve as part of the Christmas spread with warm potato salad and a glass of something good.

 

Recipe adapted from sbs.com.au

Apples and Pears Cocktailapples-and-pears-cocktail

 

Total Time:   5mins
Serves:   1

 

Ingredients

  • 45mls Vodka
  • 45mls Pear juice, we recommend ‘100% Pear Juice’ by Paracombe Premium Perry
  • 22mls Vanilla-Nutmeg Syrup
  • 15mls Fresh lime juice
  • 5 dashes Angostura bitters
  • 30mls Cider, we recommend ‘Appleanche’ by Paracombe Premium Perry

 

Instructions

  1. Add all the ingredients except the cider to a shaker and fill with ice.
  2. Shake well and strain into a double Old Fashioned glass filled with fresh ice.
  3. Top with the cider and garnish with an apple slice and a sprinkle of grated nutmeg.

 

Cocktail adapted from liquor.com