Best Partridge In Cider With Apples Celery Recipes

APPLE CIDER

Apple Cider image

Yes, you can make your own cider at home! It's just the thing for using up a surplus of apples. In this recipe, a food processor substitutes for a traditional press.

Provided by Martha Stewart

Categories Food & Cooking Drink Recipes

Time 4h

Yield Makes about 1 1/2 quarts

Number Of Ingredients 1

Ingredients

7 pounds apples, cored but unpeeled, washed and cut into 1 1/2-inch wedges

Steps:

Line a large colander with a triple layer of cheesecloth, leaving an overhang of a few inches. Place colander over a large pot.
Working in batches in a food processor (don't fill it more than halfway), grind apples to the consistency of thick applesauce, scraping down sides as needed.
Transfer applesauce to colander. Once all of applesauce has been added, use overhang of cheesecloth to enclose applesauce; twist to close. Weigh down with a heavy pot, such as a Dutch oven.
Refrigerate at least 4 hours and up to overnight. Discard solids.
Cider can be refrigerated in an airtight container up to 1 week, or frozen in an airtight container up to 3 months.

CELERY AND APPLE SALAD WITH CIDER VINAIGRETTE

Celery and Apple Salad with Cider Vinaigrette image

20 minutes and two steps is all it takes to toss together a colorful salad made using celery, apple and lettuce - a tasty side dish recipe.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 4

Number Of Ingredients 13

Ingredients

2 tablespoons apple cider or apple juice
1 tablespoon cider vinegar
2 teaspoons canola oil
2 teaspoons finely chopped shallots
1/2 teaspoon Dijon mustard
1/2 teaspoon honey
1/2 teaspoon salt
2 cups chopped romaine lettuce
2 cups diagonally sliced celery
1/2 medium apple, unpeeled, sliced very thin (about 1 cup)
1/3 cup sweetened dried cranberries
2 tablespoons chopped walnuts
2 tablespoons crumbled blue cheese

Steps:

In small bowl, beat all dressing ingredients with whisk until blended; set aside.
In medium bowl, place lettuce, celery, apple and cranberries; toss with dressing. To serve, arrange salad on 4 plates. Sprinkle with walnuts and blue cheese. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 17 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 13 g, TransFat 0 g

PARTRIDGE WITH APPLES

Partridge With Apples image

Provided by Moira Hodgson

Categories dinner, roasts, main course

Time 50m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 partridges, with their livers
4 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
2 apples (McIntosh or Granny Smith)
4 thin slices french bread
4 tablespoons Calvados or whisky
1 bunch watercress

Steps:

Preheat oven to 350 degrees. Truss the partridges, spread with one tablespoon butter each and season with salt and pepper. Place in a roasting pan with just enough water in it to cover the bottom and roast for 30 minutes. Remove to a serving dish and keep warm.
Meanwhile peel, core and halve the apples. Place them on a buttered baking dish flat side down. Dot with one tablespoon of butter and cook for about 15 minutes, or until just soft. Keep warm.
Saute the bread in the remaining butter, remove and drain on paper towels. Add the livers to the pan and saute until pink. Remove them to a small bowl and mash them to a paste with salt and pepper. Spread the paste on the bread and keep warm.
Add the Calvados or whisky to the pan, ignite and shake until the flame goes out. Pour this over the partridges and surround them with the apple halves and watercress.