Pup's Cider -- Recipes Using Pup's Cider Products


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Recipes Using Pup's Cider Products

Assumpta's Kiss

1.)

Shake well with plenty of ice, strain into a martini glass and serve ferociously cold garnished with a sprig of mint.

Irish Nut

1.)

Combine in a blender, pour into a tall wine glass, and serve cold

Boiled Cider Pie #1

	4 large eggs
	1/3 cup sugar
	1/2 teaspoon salt
	1 cup Pup's Boiled Cider
	1 1/2 cups milk
	1 teaspoon vanilla extract
	1 unbaked 9-inch deep-dish piecrust

1.)		Preheat the oven to 400°F.
2.)		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.
3.)		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.
4.)		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.

Cider Baked Beans

	2 cups dried white navy beans
	3/4 cup sweet apple cider
	1/2 cup Pup's Boiled Cider
	1 small onion, diced
	1/4 cup molasses
	8 teaspoons Dijon mustard
	2 tablespoons tomato paste
	1/2 teaspoon salt
	2 teaspoons ground black pepper
	2 teaspoons dried thyme
	1 small bay leaf
	1 teaspoon Pup's Apple Cider Vinegar
	4 teaspoons soy sauce

1.)		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.
2.)		Preheat the oven to 250°F. Drain beans, reserving liquid. Pour the beans into a deep, ovenproof casserole.
3.)		In a saucepan, heat the sweet apple cider to a simmer. In a separate saucepan, heat the reserved bean liquid to a boil.
4.)		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.

Roast Pork Loin with Cider Glaze

	1 boneless pork loin, about 3 lbs., trimmed
	2/3 cup Pup's Boiled Cider
	2 teaspoons powdered ginger
	1/2 teaspoon salt
	4 tablespoons olive oil
	4 cloves garlic, minced
	2 teaspoons rosemary, crumbled
	1 tablespoon lemon juice
	1/2 cup Pup's Monadnock Harvest Hard Cider
	1/4 cup Marquis de Saint-Loup Pommeau

1.)		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.
2.)		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.
3.)		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.