Calvados Sour Recipes

CALVADOS SOUR

Steps:

• Mix all ingredients over ice in cocktail shaker. Shake vigorously, and strain into martini glass. Garnish with fresh apple slice.

PORK TENDERLOIN WITH APPLES, CALVADOS AND SOUR APPLE PUCKER

Steps:

• Preheat oven to 350 degrees F.
• Melt 3 tablespoons of butter in a saucepan and brown the outside of the tenderloin on all sides.
• Place the tenderloin into the oven and bake until it tests well done. (about 45 minutes).
• Meanwhile melt the rest of the butter in the same saucepan and scrap any pork bits into the butter.
• Saute the chopped apples in the butter until soft (about 6 minutes) stirring frequently.
• Remove apples with a slotted spoon.
• When the pork has 15 minutes left, start the sauce by adding calvados and thyme to the saucepan and mixing it with the remaining melted butter, reducing the mixture to a thicker glaze.
• When you are three minutes out from pulling the tenderloin out, pour in the heavy cream and sour apple pucker to the saucepan and thicken the sauce, stirring frequently.
• Add the cooked apples and reheat.
• Pull the pork from the oven, slice into 8 equal portions.
• Place one flat on the plate and another leaning against the first piece. Drizzle apple cream sauce all over the meat and serve.

CALVADOS SORBET

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 5 minutes. Transfer to a metal bowl set into an ice bath, then stir in cider and Calvados and quick-chill, stirring occasionally, until very cold, 15 to 30 minutes.
• Freeze sorbet in ice cream maker, then transfer to an airtight container and put in freezer until soft-frozen, at least 2 hours. Stir before serving if separated.

CALVADOS SAUCE

Steps:

• Put calvados, cider, and shallots in a saucepan.
• Bring to a rapid boil and simmer until volume is reduced by half.
• Strain out the shallots, return reduced liquid to pan.
• Bring to a boil and whisk in cream and butter just prior to serving.

BRAISED DUCK WITH APPLES, CALVADOS AND SOUR CREAM

Steps:

• Dredge duck pieces with flour and shake off excess. Melt butter in a large skillet over medium-low heat. Add duck pieces, skin side down, and fry slowly until nicely browned, 15 to 20 minutes. Turn and brown other side. Remove duck and reserve.
• Pour off all but 2 to 4 tablespoons of fat in the skillet, add onion and cook, stirring often, until lightly browned. Add apples, sugar, liver and giblets. Cook, stirring, 3 minutes more. Add thyme, sage, stock, salt, pepper and Calvados. Bring to a boil and return duck pieces to skillet. Cover securely and cook over very low heat for 1 hour, or until quite tender but not falling off the bone.
• Remove duck pieces to a deep serving platter and skim off fat from mixture in skillet. Add sour cream, check seasonings, reheat without boiling and pour over duck. Serve with mashed potatoes.

CALVADOS TODDIES

Steps:

• Boil apple juice in a 4- to 5-quart wide heavy pot over high heat until syrupy and reduced to about 1 1/2 cups, about 50 minutes.
• Combine apple syrup, tea, and Calvados in a 1 1/2- to 2-quart saucepan and heat over moderate heat until hot (do not boil). Divide toddy among 8 small cups and serve with a cinnamon stick in each.