Best Apple Brandy And Cider Recipes
ROAST GOOSE WITH BRANDY CRANBERRY REDUCTION AND APPLE CIDER GLAZED PEARL ONIONS
Provided by Emeril Lagasse
Categories main-dish
Time 4h15m
Yield 6 to 8 servings
Number Of Ingredients 42
Steps:
- Preheat the oven to 475 degrees F.
- Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
- Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
- While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
- When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
- Preheat the oven to 475 degrees F.
- Remove the neck, giblets and liver from the goose. Rinse the goose thoroughly inside and out under cold running water. Reserve the neck and giblets separately. Pat the goose dry with paper towels and season with the kosher salt and black pepper. Place the onions, carrots and celery in a medium bowl and toss to combine. Remove 1/2 cup of the vegetable mixture and set aside. Stuff the cavity of the goose with the remaining vegetable mixture, 2 bay leaves, 4 sprigs of thyme and 4 cloves of garlic. Truss the goose.
- Using a fork, prick the skin of the goose on the thighs, back, and lower breast. Place the goose on a rack in a large roasting pan. Place the goose in the oven and roast for 20 minutes. Reduce the oven temperature to 350 degrees F, pour 1/3 cup of hot water over the breast and legs of the goose and continue to roast the goose for another 30 minutes. Open the oven door and pour another 1/3 cup of hot water over the breast and legs of the goose. Close the oven and cook the goose another 30 minutes. Pour a final 1/3 cup of hot water over the goose to help the fat render from the bird and cook the goose for a final 30 minutes. Insert an instant-read thermometer into the thigh of the goose without touching the bone and be sure that it registers at least 165 degrees F. If it does, remove the goose from the oven and allow to rest. If not, continue to roast the goose for another 30 minutes.
- While the goose roasts, prepare the goose stock. Use a heavy, sharp knife to chop the goose neck into 2 or 3 pieces. Place the chopped neck and giblets in a 2-quart saucepan and sear over medium heat. Cook the necks and giblets, turning occasionally, until well caramelized, 5 to 6 minutes. Add the reserved 1/2 cup of vegetables, the remaining bay leaf, sprig of thyme, 2 cloves of garlic, and 1/4 cup sliced shallots and continue to cook, stirring occasionally, until vegetables are wilted and lightly caramelized, 4 to 5 minutes. Add the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook the stock for 1 hour. After 1 hour, remove from the heat, strain through a fine-mesh sieve and reserve stock on the side. Discard solids. Pour the brandy over the cranberries and reserve separately.
- When the goose is cooked, place it on a warmed platter, and pour off the fat that has collected in the roasting pan, being sure not to pour off the browned bits on the bottom of the pan. Once most of the fat has been removed from the roasting pan, place it on the stovetop over medium heat on 2 burners. Add the minced shallots to the pan and cook for 1 minute, stirring with a wooden spoon to scrape up the browned bits. Add the brandy, cranberries, and thyme leaves and continue to cook until the brandy is nearly evaporated, about 1 minute. Add the reserved goose stock to the pan and reduce the heat to medium low. Continue to cook until the stock is reduced by about half and the sauce is thickened, 4 to 5 minutes. Transfer the sauce to a sauce boat and serve alongside the goose. Serve the pearl onions on the side.
- Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
- Set a 12-inch saute pan over medium-high heat. Add the goose fat to the pan and, once hot, add the pearl onions. Cook the onions until caramelized, 4 to 5 minutes, swirling the pan to ensure even browning. Deglaze the pan with the apple cider vinegar and, when nearly evaporated, about 30 seconds, add the apple cider, thyme leaves and salt and pepper. Reduce the heat to medium and continue to cook the onions until tender, and the cider has reduced to a syrup-like consistency, 7 to 8 minutes. Serve alongside the goose as a side dish.
APPLE BRANDY AND CIDER
For this drink, we like to use Laird's Applejack, an American apple brandy.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Yield Makes 2
Number Of Ingredients 5
Steps:
- Combine apple cider with apple brandy, dry vermouth, and bitters. Divide between 2 ice-filled glasses, and garnish each with an orange twist.
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Apple brandy and cider recipes are drinks that have been enjoyed by many for centuries. These drinks have their roots in Europe where they were typically made from locally sourced fruits. The drinks have become popular across different cultures, and their popularity has grown as more people have discovered their unique taste and benefits.
What is Apple Brandy?
Apple brandy is a type of liquor that is made by fermenting and distilling apple cider. The process of making apple brandy begins with the production of apple cider, which is then fermented. The fermented cider is then distilled to produce apple brandy. The distillation process removes impurities, giving the bevarage a smooth and rich flavor.How is Apple Brandy Different from Other Types of Brandy?
Apple brandy is different from other types of brandy because it is made from apples while other brandies are made from grapes. Apple brandy has a distinct flavor and aroma, and it is usually served as an after-dinner drink.What is Apple Cider?
Apple cider is a type of alcoholic beverage made from fermented apple juice. The process of making apple cider involves crushing fresh apples to extract the juice, which is then fermented using yeast. The fermentation process produces alcohol, resulting in a refreshing alcoholic beverage with a flavor that ranges from sweet to sour.What are the Benefits of Apple Cider?
Apple cider has numerous health benefits. For instance, it is rich in antioxidants, which help to protect the body against free radical damage. Antioxidants also strengthen the immune system, reducing the risk of infections.Apple Brandy and Cider Recipes
Apple brandy and cider can be used to make numerous cocktails and beverages. Some of the popular apple brandy and cider recipes include:1. Hot Spiced Cider
This recipe is perfect for cold winter nights. To make hot spiced cider, combine apple cider, honey, cinnamon sticks, allspice berries, cloves, and orange slices in a pot. Bring the mixture to a boil and allow it to simmer for 15-20 minutes. Add apple brandy to the pot and cook for an additional five minutes. Serve the drink hot.2. Apple Brandy Sour
This is a classic cocktail made using apple brandy. To make apple brandy sour, combine apple brandy, lemon juice, simple syrup, and bitters in a shaker with ice. Shake well and strain into a glass filled with ice. Garnish with a slice of apple.3. Apple Cider Margarita
This is a refreshing cocktail that combines the tart flavor of margarita with the sweetness of apple cider. To make apple cider margarita, combine apple cider, tequila, lime juice, triple sec, and salt in a blender. Blend the mixture until smooth, then pour it into a glass filled with ice. Garnish with a slice of lime.4. Apple Brandy Punch
This is a perfect cocktail for brunch parties. To make apple brandy punch, combine apple brandy, apple cider, orange juice, lemon juice, and ginger ale in a large pitcher. Add slices of apples and oranges to the mixture and stir well. Allow the mixture to chill in the refrigerator for an hour, then serve.Conclusion
In conclusion, apple brandy and cider recipes are delicious and refreshing drinks that have numerous health benefits. From hot spiced cider to apple brandy sour and apple cider margarita, there are numerous apple brandy and cider recipes that you can try at home. Whether you are having a party or just relaxing at home, there is an apple brandy or cider recipe that will suit your needs.
Making apple brandy and cider recipes at home is an exciting and fulfilling experience. These recipes have been in use for ages, and they are still popular among many people today. Apple brandy is a type of liquor that is made by fermenting apple cider, distilling the fermented liquid, and then aging the resulting spirits in oak barrels. On the other hand, apple cider is a non-alcoholic beverage that is made from raw apple juice. Here are some valuable tips that you need to consider when making apple brandy and cider recipes at home.