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Recipes Using Pup's Cider Products
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Boiled Cider Pie #1
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4 large
eggs |
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1/3 cup
sugar |
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1/2 teaspoon
salt |
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1 cup Pup's Boiled Cider |
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1 1/2 cups
milk |
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1 teaspoon
vanilla extract |
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1
unbaked 9-inch deep-dish piecrust |
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1.)
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Preheat the oven to 400°F.
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2.)
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In a large bowl, combine the eggs, sugar, and salt, and mix until pale yellow.
Stir in the Pup's Boiled Cider, milk, and vanilla, and mix well.
Pour into the prepared pie shell.
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3.)
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Bake for 10 minutes, then reduce the oven temperature to 350°F,
and bake for 30 minutes, or until set, when a toothpick inserted in
the center of the pie comes out clean.
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4.)
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Cool the pie on a wire rack, then refrigerate, covered.
Serve the pie cool with Ice Cream or a
Cinnamon-Flavored Whipped Cream, if desired.
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Cider Baked Beans
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2 cups
dried white navy beans |
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3/4 cup
sweet apple cider |
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1/2 cup Pup's Boiled Cider |
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1
small onion, diced |
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1/4 cup
molasses |
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8 teaspoons
Dijon mustard |
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2 tablespoons
tomato paste |
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1/2 teaspoon
salt |
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2 teaspoons
ground black pepper |
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2 teaspoons
dried thyme |
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1
small bay leaf |
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1 teaspoon Pup's Apple Cider Vinegar |
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4 teaspoons
soy sauce |
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1.)
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Pick through the dried beans to discard any rocks and grit.
Wash beans twice in cold water, and soak, covered with 3 inches of water, overnight.
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2.)
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Preheat the oven to 250°F. Drain beans, reserving liquid.
Pour the beans into a deep, ovenproof casserole.
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3.)
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In a saucepan, heat the sweet apple cider to a simmer. In a separate saucepan,
heat the reserved bean liquid to a boil.
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4.)
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To the casserole, add the onion, Pup's Boiled Cider, molasses, mustard, tomato paste,
salt, pepper, thyme, bay leaf, Pup's Apple Cider Vinegar, soy sauce and the simmering cider.
Add enough boiling bean water to cover the beans. Cover the casserole with foil
or a lid. Bake for 6 hours or until tender, adding a little more water if necessary
after 3 hours of baking.
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Roast Pork Loin with Cider Glaze
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1.)
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Place pork in a roasting pan. In a small bowl, combine the
remaining ingredients, except for the Pup's Monadnock Harvest
Hard Cider. Rub the mixture over the pork,
cover, and marinate for at least 30 minutes. Pour off and reserve the marinade.
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2.)
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Add the Pup's Monadnock Harvest Hard Cider to the pan, place in a preheated 475°F oven, and
roast for 20 minutes. Reduce the oven temperature to 350°F and roast an additional
30 minutes or so, basting occasionally with the marinade mixture, until a meat
thermometer registers 150°F. Remove from the oven and
let rest 10 minutes.
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3.)
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Deglaze the pan over medium heat with 1/4 cup water combined with
1/4 cup Marquis de Saint-Loup Pommeau,
scraping up any bits, and stirring until it is slightly reduced. Slice pork,
drizzle with the reduction, and serve.
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View: Spirits
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Wines: Red
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Specialty
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Hard Ciders
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Vinegars & Syrups