PORK CHOPS WITH HARD CIDER
Don't let these odd ingredients scare you off. This is fabulous! Certainly a favorite in my family.
Provided by marg
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h27m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 tablespoon oil in a large skillet over medium heat. Rub each pork chop on both sides with halved garlic. Add 2 pork chops to the skillet; cook until browned, 3 to 4 minutes per side. Transfer to a 4-quart casserole dish. Repeat with remaining 2 pork chops.
- Heat remaining 1 tablespoon oil in the same skillet. Add onion; cook and stir until softened, about 5 minutes. Add to pork chops in the casserole dish. Spread rice and apples on top.
- Combine chicken broth, hard cider, cloves, bay leaf, salt, and black pepper in a 1-quart saucepan; bring to a boil. Pour broth mixture over apples in the casserole dish. Cover with aluminum foil.
- Bake in the preheated oven until an instant-read thermometer inserted into the pork chops reads 145 degrees F (63 degrees C), about 45 minutes.
Nutrition Facts : Calories 554.1 calories, Carbohydrate 52.6 g, Cholesterol 87.5 mg, Fat 18.9 g, Fiber 3 g, Protein 38.9 g, SaturatedFat 5.7 g, Sodium 97.2 mg, Sugar 10.8 g
HOMEMADE HARD CIDER RECIPE
Learn how to make a delicious and simple fermented hard cider recipe at home.
Provided by Homecidermaking
Categories Drinks
Time P14D
Number Of Ingredients 4
Steps:
- Clean and sanitize all cider making equipment before starting.
- Pour the Apple juice into the fermenting vessel.
- Take a hydrometer reading to measure the original gravity and record.
- Add Campden if using fresh unpasteurized cider if desired.
- Add yeast nutrient if desired.
- Pour the yeast into the fermenter.
- Close the fermenter and install an airlock filled with sanitizer.
- Allow the cider to ferment in a cool and dark place for about two weeks.
- Cold crash, rack and bottle.
HOMEMADE HARD APPLE CIDER
Homemade Hard Apple Cider is fun and easy to make, and highly customizable. Make your Hard Apple Cider from apples, or purchased cider!
Provided by Marie Porter
Categories Beverage
Time P4m8DT2h45m
Number Of Ingredients 11
Steps:
- In large stock pot, combine apple cider with the sugar. Heat to almost boiling, stirring until sugar is dissolved. Continue to heat for about 45 minutes - never allowing it to come to a boil. Remove from heat, cover with sanitized pot lid. (If you don't have a 7-10 gallon stock pot or turkey fryer, you can do this in batches.)
- Once mixture has cooled to room temperature, use a sanitized funnel to transfer cooled mixture to a sanitized 6.5-7.5 gallon fermenter. Using clean hands and sanitized utensils, add any flavoring ingredients you'll be using to the fermenter. Go easy on the flavorings - you can always add more later, but cannot take it away if you overdo it!.
- Using sanitized equipment, take a gravity reading. Keep track of the number! (This is an optional step, but will allow you to calculate your final ABV %)
- Sprinkle yeast into fermenter, cover with sanitized air lock. Let sit, undisturbed, overnight.
- Within 48 hours, you should notice fermentation activity - bubbles in the airlock, carbonation and /or swirling in the cider must. This means you're good to go! Put the carboy somewhere cool (not cold!), and leave it alone for a month or so.
- Using sanitized equipment, rack the clarified cider off the sediment, into a clean, freshly sanitized 6.5 gallon carboy. Cap with sanitized airlock, leave it alone for another 2-3 months.
- When you've let it clarify as much as you have patience for - with no more sediment being produced - you can move on to bottling:
- For uncarbonated cider:
- Using sanitized equipment, take a final gravity reading, then rack the cider into clean, sanitized beer bottles, and cap them. Allow to age for a month or so before drinking. (Like wine, the flavor improves with age!)
- For naturally carbonated cider:
- In a small pot, mix together 1 cup of water with 1 cup of sugar or brown sugar. Use a sanitized funnel to pour this into a sanitized large carboy. Rack the cider over into this carboy, swirling it as you go. Bottle cider as described in the previous step. Allow to age at least a month or two - residual yeast will ferment the added sugar, carbonating the cider.
- Alternatively, you can rack the cider (without the added sugar syrup!) into a keg and force carbonate it, if you have the set up for that. That's what we did with our last batch, and blew through it pretty quick during the tornado clean up! Chilled hard apple cider is just what's needed for that sort of thing, LOL!
- Enjoy.. and start planning for next year's batch(es)!
Nutrition Facts : Calories 3497 kcal, Carbohydrate 881 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 156 mg, Fiber 8 g, Sugar 817 g, ServingSize 1 serving
HOW TO MAKE HARD CIDER IN 5 EASY STEPS
Do you love the taste of craft hard cider? We'll show you how to make hard cider at home in five easy steps with no additional ingredients required!
Provided by Teri Page
Categories In the Kitchen
Time 1h20m
Number Of Ingredients 6
Steps:
- The hardest part of making cider is getting the juice out of those apples, and for that you need a cider press. To make it affordable, we co-bought this high quality cider press. My video shows the apples being ground to a pulp, the cider being pressed, and then us pouring the cider into a carboy.
- We pour the cider right from the press directly into the carboy though a strainer and funnel, as you can see in the video above. When almost full, we pop the airlock on and stow it out of the way in a cool spot in the house out of direct sunlight (we place it in our homestead root cellar).
- Then ... just do nothing. Organic or unsprayed apples, like grapes and other fruits, grow with naturally occurring yeast right on their skins, so your fresh cider will start fermenting almost immediately. (Which means those microscopic yeast cells will start "eating" the sugars in the juice and "excreting" alcohol and carbon dioxide gas).
- The initial fermenting process will create bubbles and foam caused by the release of carbon dioxide, which can come up through the airlock and sometimes clog it, (especially if you haven't strained out larger apple chunks), so monitor this during the first few days, and clean the foam out of the airlocks.
- Alternately, you could use a large diameter hose the size of your carboy jar opening (sometimes called a blow-off tube) fitted snugly into the opening with the far end curved down into another smaller jar of water, that allows the foam to bubble out safely without clogging for the first few days, and then you can install the air locks.
- And that's it! Hard cider is on the way. Now all you need to do is wait for the bubbling to slow and stop, signifying that most or all of the sugar left in the juice has been digested by the yeast, and converted into alcohol (and CO2). This could take several weeks or up to several months, depending on a variety of factors including temperature, initial sugar in the apples, yeast vigor, etc.
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- With sausages. We’re huge fans of flavour contrast, and pork and apple might just be one of our favourite combinations. Add this novel recipe to your campsite repertoire – cider, honey and mustard are reduced to a sticky glaze to coat a cartwheel of sausage.
- In gravy. Gravy sometimes needs a helping hand, and if yours lacks the necessary pizzazz, a glug of booze will usually provide a remedy. Cider sits in the middle ground between light, tangy white wine and rich, deep red, and it goes without saying that it complements roast pork a treat.
- With fish… When it comes to gaily sloshing alcohol into savoury dishes, we usually apply a lighter touch when it comes to fruits of the water world. However, firm white fish, such as cod or pollock, has a neutral flavour that, depending on your palate, can require a bolstering from bold accompaniment choices.
- and shellfish. Apply the same principles to cooking with mussels. Try replacing the more traditional white wine in ‘moules mariniere’ with the same amount of cider.
- With game. Whether you’re a fan of plump birds like grouse, pheasant and partridge, or prefer dense, iron-rich venison, game is about as meaty as you get.
- With pork belly. A failsafe way to achieve the perfect ratio of crunchy cracking and soft meat is to pre-cook belly pork in a water bath. Treat it as you would a stock by adding celery, carrots, onion and herbs, but use a touch of cider to impart a subtle sweetness to the meat.
- To braise vegetables. Add a new dimension to steamed vegetables by cooking them in cider. Preserve the apple flavour by adding the liquid at the end of the cooking process, allowing the alcohol to cook off slightly but leaving a decent boozy hit.
- With potatoes. Mastering the fondant potato carries you one step further to being a professional-standard chef. This restaurant favourite is an underrated, but highly decadent, way to serve your spuds.
- At Christmas. Team the classic flavours of Christmas with fruity cider – the drink matches perfectly with warm spices, winter fruit like quince or cranberries and roasted meat.
5 WAYS TO COOK WITH HARD CIDER | FOOD & WINE
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- Simmer a cup of hard cider in a saucepan with crushed garlic and fresh herbs until it reduces into a glaze. Brush it on grilled ribs or chicken wings.
- Whisk some hard cider with apple cider vinegar, Dijon and olive oil for a zesty double-apple vinaigrette that you can use on greens or roasted vegetables.
- Add some salt, sugar and spices to hard cider to make a tasty brine for whole chicken, duck or turducken.
HOW TO MAKE HARD APPLE CIDER AT HOME I TASTE OF HOME
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- Sanitize fermenting equipment. To prevent any unwanted flavors from developing in your cider, you’ll want to completely sanitize your equipment to get rid of bacteria.
- Mix fermentation ingredients. Once your fermentation equipment has dried, use a funnel to pour your apple juice into a carboy fermenter and sprinkle in the dry active yeast.
- Aerate and seal. Insert the drilled rubber stopper in the mouth of the carboy then, using a clean finger or paper towel, cover the rubber stopper’s hole and forcefully shake the juice and yeast for at least a minute.
- Sanitize bottles and bottling equipment. After your apple cider has fermented, it’s time to bottle! You can use swing top or pry off bottles, but pry off bottles will require additional capping equipment.
- Make simple syrup. In order to carbonate the cider, and raise the ABV a bit, you’ll want to make a simple syrup for the remaining yeast to eat. To do so, heat 1 ½ cups of water in a large pot (at least big enough to hold all of the cider and simple syrup) over medium and stir in 2 tablespoons of sugar until it dissolves.
- Siphon the cider. Grab your tubing, with the clamp open, and submerge it in a bowl of clean water until it has filled with water. Close the clamp and remove the tubing from the water, holding the ends up so none of the water escapes.
- Combine cider and simple syrup. If you didn’t siphon the cider directly into the simple syrup pot, combine the two and then use the sanitized spoon to gently stir the pot.
- Siphon into bottles. Repeat step 7 to set up a siphon to transfer the cider from the pot and into your 10 bottles. You’ll want to fill each bottle just above the start of the neck, leaving some room for carbonation to form.
- Carbonate bottles. Securely close your swing top bottles or cap pry off bottles with capping equipment. Wipe down the bottles and then store them in a dark, dry place for an additional 10 days.
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