CIDER RECIPES
Cider as a cooking ingredient offers lively flavors and food-friendly qualities.
Here are a couple of new recipes, developed by culinary whiz Rachael Mamane, one of our New York friends. Do check back for more as we develop, test (yum!) and photograph.
Cider-Glazed Carrots
Ingredients
1 pound medium carrots (about 6), peeled
1 cup Farnum Hill Cider (Recommended: Semi-Dry)
¼ cup water
2 tablespoons unsalted butter
2 teaspoons apple cider vinegar
1 tablespoon maple syrup
1 sprig fresh thyme
Sea salt
Fresh-cracked black pepper
Dash cayenne
¼ cup parsley, chopped (optional)
Instructions: Cut carrots into 2” batons. Place carrots with all ingredients but parsley in a heavy-bottomed pan and bring to a simmer. Cook until most of the liquid evaporates and carrots are crisp-tender, about 30 minutes. Remove carrots from pan if they finish before liquid is reduced. Discard thyme sprig. Adjust seasoning and serve carrots with sauce. Garnish with parsley for a splash of color.
Click here for a PDF of this recipe.
Pan-Seared Scallops with Le Puy Lentils in Cider
Ingredients
¾ cup Le Puy lentils
1 bay leaf
1 ½ cups water
2 cups Farnum Hill Cider, divided (Recommended: Extra-Dry)
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
16 sea scallops, muscle removed
¼ cup maple syrup
¼ cup shallots, minced
½ cup whipping cream
¼ teaspoon fresh thyme
Sea salt
Fresh-cracked black pepper
Instructions: Wash lentils and pick through for stones. In a small saucepan, add lentils, bay leaf, water and 1 ½ cup cider. Bring to a boil. Reduce heat to medium-low until lentils are tender, about 30 minutes. Finish with 1 tablespoon butter and season with sea salt and fresh-cracked black pepper.
In a cast iron skillet, melt 1 tablespoon unsalted butter and 1 tablespoon olive oil until hot but not smoking. Season the sea scallops with sea salt and fresh-cracked black pepper. Add scallops to the skillet and sauté until cooked through, about 2 minutes per side. Transfer scallops to a platter; cover with aluminum to keep warm.
In the same skillet, add the cider, maple syrup and shallots. Bring to a boil, then reduce heat and simmer until reduced by half. Add 1 tablespoon butter, whipping cream and fresh thyme. Continue to simmer until mixture slightly thickens, about 4 minutes. Return scallops to the skillet to coat. Stir until heated through. Serve glazed scallops with lentils.
Click here for a PDF of this recipe.
