Best Apple Demi Glace Recipes
FENNEL BRAISED PORK CHOPS WITH AN APPLE CIDER DEMI GLACE; APPLE CIDER DEMI GLACE RECIPE
Provided by tulawdog
Number Of Ingredients 22
Steps:
- Dami Glace Directions: Set a heavy saucepan (preferably non-stick) over high heat. Add the apple cider and bring the liquid to a boil. Lower the heat to maintain a steady simmer and cook until the cider is reduced by half. Add the apple cider vinegar to the pan and simmer until the mixture is reduced by one-third. Next add the garlic, shallots, bay leaves, peppercorns, and the chicken stock. Bring the liquid to a controlled boil and cook until the sauce is reduced by about two thirds. When approximately 1 cup of liquid remains, take the pan off the heat and pour the mixture through a fine mesh sieve into a heatproof bowl. Press down on any solids with a spoon, extracting as much liquid as possible. Return the strained liquid to the pan, and cook over medium heat, stirring constantly to prevent burning, until the demi glace resembles the consistency of honey (it will be reduced to about 4 Tablespoons). Carefully scrape the demi glace into a heatproof bowl, stir in a tiny pinch of white pepper and taste to see if salt is needed. Set aside until ready to use for the pork. The demi glace can be made ahead and kept up to one week in the fridge. Bring it to room temperature before using (otherwise it will be very thick and hard to spread). Pork Directions: Pre-heat oven to 350 degrees with a rack in the middle. In the bottom of a medium size 2-3″ deep casserole dish layer apple slices, fennel fronds, fennel slices, and thyme sprigs. In a small bowl mix together the sage, black pepper, ground fennel, and garlic powder. Rub the spice mixture on both sides of the pork chops. Place the pork chops on top of the layered vegetables in the casserole dish. Drizzle argan oil on top of the chops and pour the apple cider into a corner of the casserole dish. Cover the dish with foil and place in the oven. Bake for 60 minutes. After 60 minutes, remove the foil, check the temperature of the pork by sticking a meat thermometer into the thickest part of the chop. Brush the demi glace on top of each pork chop. Continue to bake, uncovered, until the pork reaches an internal temperature of 160 degrees, about 15-30 minutes depending on the thickness of the chop. Remove the pan from the oven and transfer the pork chops to a platter. Serve with cooked apples and fennel alongside the pork.
APPLE DEMI-GLACE
Steps:
- To a heavy-bottomed saucepan set over high heat, add the apple cider and bring to a boil. Adjust heat to a simmer and cook until cider is reduced by half. Add vinegar and simmer until mixture is reduced by one-third. Add garlic, shallots, bay leaves, peppercorns and stock and return to a boil. Reduce by half, or until sauce is thick enough to coast the back of a wooden spoon. Season with sea salt and white pepper. Makes 2 1/2 cups demi-glace.
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What is Apple Demi Glace?
Apple demi glace is a sauce made by reducing apple cider and beef or veal stock until it reaches a thick and syrupy consistency. The addition of apple cider to the traditional demi glace recipe provides a touch of sweetness and fruitiness which complements the savory notes of the stock.
This sauce, with its complexity of flavors, is a versatile accompaniment to a variety of dishes. From roasted meats to seared fish, apple demi glace adds a depth of flavor to any dish it is paired with.
History of Demi Glace
Demi glace is a French sauce, which has been around since the 17th century. The word ‘demi’ translates to ‘half’ in French, and ‘glace’ means ‘glaze’. The sauce, as its name suggests, is a glaze made by reducing a mixture of veal bones, carrots, onions, celery, tomatoes, and herbs for several hours, until it reaches a thick and syrupy consistency.
Traditionally, demi glace is made by combining two parts brown stock with one part brown sauce (Espagnole). This mixture is then reduced until it reaches a thick and syrupy consistency. It is a time-consuming process, which can take up to eight hours to cook, making it a labor-intensive sauce to prepare.
Demi glace has been a staple in French cuisine for centuries and is used as a base for other sauces such as Bordelaise, Chasseur, and Madeira.
Apple Demi Glace Recipes
Apple demi glace can be made by substituting the wine or cognac used in the traditional demi glace recipe with apple cider. The recipe remains the same, with the only difference being the addition of apple cider.
Ingredients:
- 4 cups beef or veal stock
- 2 cups apple cider
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 sprigs of fresh thyme
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and fry for 5 to 7 minutes, or until they become translucent.
- Add the apple cider to the pot and simmer for 5 minutes, or until the cider has reduced by half.
- Add the beef or veal stock to the pot, along with the fresh thyme, salt, and pepper.
- Simmer the mixture for about an hour or until the liquid has reduced by half and has thickened.
- Strain the liquid through a fine mesh sieve and discard the solids. Return the liquid to the pot and continue to simmer until it has reduced down to a syrupy consistency.
- Once the sauce has thickened, it is ready to be served. You can serve it over your favorite roasted meats, seared salmon, or even vegetables.
Uses of Apple Demi Glace
Apple demi glace is a versatile sauce that can be used in a multitude of recipes. Here are some suggestions:
As a Sauce:
Apple demi glace can be served as a sauce over roasted meats, seared fish, or even steamed vegetables. Its tangy and fruity notes pair well with savory meats and can elevate your dish to restaurant-quality.
As a Base for other Sauces:
Because apple demi glace is a variation of the traditional demi glace, it can be used as a base for other sauces. Here are some ideas:
Bordelaise:
Bordelaise sauce is made by combining red wine, shallots, and garlic with demi glace. Replace the demi glace with apple demi glace for a unique twist on this classic sauce.
Chasseur:
Chasseur sauce is a mushroom sauce made by sautéing mushrooms and shallots with white wine and chicken stock. Replace the chicken stock in this recipe with apple demi glace for a fruity and savory twist.
Madeira:
Madeira sauce is made by combining Madeira wine with beef stock, mushrooms, and shallots. Replace the beef stock with apple demi glace for a sweet and tangy flavor.
Apple demi glace is a sauce with a rich history and a culinary pedigree. Its unique flavor profile makes it a versatile addition to any dish and a go-to sauce for any aspiring chef.