La Provençale Cellars, Ltd.                    

Producers of Le Mousseux Epicurean Apple Selections

 

 

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Le Mousseux Beverage Suggestions

Appleloosa:

1 to 1 mix of Champagne and Le Mousseux in a fluted glass

 

The Party:

1 oz. Spiced Rum on the rocks and fill with Le Mousseux

 

The Shandy:

1 to 1 Le Mousseux and your favorite beer in a frosted glass

 

The Frenchie:

1 part orange juice, 2 parts Le Mousseux, 2 oz. Armagnac or Cognac

 

Apple Glacier:

Fill glass with shaved ice, add in equal parts: Le Mousseux, lemonade, Vermouth (red or white)

 

Velvet Sash

2 parts your favorite stout and 1 part Le Mousseux

 

Apple Crisp:

3 oz. Brandy, top with Le Mousseux

 

Granny Cran:

Equal parts Le Mousseux, cranberry juice and limeade

 

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Le Mousseux Entrée Recipes
Pork Tenderloin with Le Mousseux
pork tenderloin 1 shallot, minced
1/2 apple, thinly sliced  2 oz. Le Mousseux  
1 cup chopped apple 1 cup Le Mousseux
1 clove garlic, chopped 1/4 cup flour  
1 tablespoon butter 2 tablespoons flour 
salt and pepper to taste
     Preheat oven to 350 degrees. Split the tenderloin length-wise. Place 1/8th inch apple slices in the center with a few garlic slices and tie into long tenderloin.
     In an ovenproof skillet heat to a moderate temperature the butter, 2 oz Le Mousseux, and the chopped shallot. When the shallot is clear and silky, add the dredged (1/4 cup flour, salt and pepper) tenderloin. Brown. Bake at 30 minutes per pound until done.
     Place the tenderloin on a heated serving/slicing platter. Deglaze the skillet: Add 2 tablespoons flour, stirring constantly with a wire whisk until thickened and well combined and smooth. Add one cup of Le Mousseux Sparkling Cider, one cup of chopped fresh apple and salt and pepper to taste. Dress the platter with the pan sauce and serve.
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Delicious Fried Apples with Country Ham 
4 apples (at least two varietals, one sweet and one tart) cored and sliced into 1/8-inch rings
1 thick slice country ham (or your meat favorite)
1/4 cup Le Mousseux Sparkling Apple Cider 1/4 cup Le Mousseux Apple Cider Vinegar
1 cup honey 1 tablespoon butter
Optional: brown sugar Garnish: fresh parsley
     Sauté in a heavy skillet the ham. Remove ham slice. Add to the skillet the honey, Le Mousseux Sparkling Apple Cider, Le Mousseux Apple Cider Vinegar, and the butter. Sauté apple slices until translucent. Sprinkle with brown sugar and serve over country ham slice. Garnish with fresh parsley.
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Poached Chicken Breast Le Mousseux
1 full chicken breast, split 1 sweet apple, thinly sliced
1/4 cup Le Mousseux Apple Cider Vinegar 4 apples, thinly sliced (two different varietals - sweet and tart)
2 cups Le Mousseux Sparkling Apple Cider 2 tablespoons butter
1 whole onion, sliced thinly dash nutmeg
pinch salt and pepper 2 dashes freshly grated cinnamon
1/2 small lemon thinly sliced brown or white sugar to taste
     Prepare chicken breast by pounding into thin medallions.  
     Bring Le Mousseux Apple Cider Vinegar, Le Mousseux Sparkling Apple Cider, sliced onion, salt and pepper, lemon and 1 sweet sliced apple to a rolling boil. Add the chicken medallions to the boiling poaching bath for only a few minutes until done.
     Remove to a moderately heated sauté skillet and quickly heat four thinly sliced apples, butter, nutmeg, cinnamon and sugar to taste.
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Venison Roast with Apples and Raisins
1 venison roast 1 clove garlic
olive oil 2 stalks celery
Le Mousseux Sparkling Apple Cider 2 whole carrots
1 chopped onion 1 shallot, sliced
     Preheat oven to 550 degrees. Brown roast in olive oil, Le Mousseux Sparkling Apple Cider, onion, garlic celery, carrots and shallot. Place in oven, reduce heat to 325 degrees and cook for 20 minutes per pound. Serve with Hot Le Mousseux Sauce and wild rice.
Hot Le Mousseux Sauce:
Combine in a sauce pan and simmer for 10 minutes, the following ingredients:
1/2 cup blanched slivered almonds 1 teaspoon dry mustard
1 cup red seedless raisins 2 tablespoons Le Mousseux Sparkling Apple Cider
1 teaspoon brown sugar 2 teaspoons cornstarch
1/2 teaspoon ground cloves 1/4 cup Le Mousseux Hot Apple Jalapeno Spread
1 1/2 Le Mousseux Sparkling Apple Cider 1/8 cup orange juice
1/4 teaspoon salt 1/4 cup Le Mousseux Sparkling Apple cider
dash of Cayenne pepper 2 tablespoons fresh lemon juice
1/4 teaspoon powdered ginger 2 tablespoons grated lemon/orange rind
     Combine the first 9 ingredients in a saucepan and simmer for 10 minutes.
     Dissolve the cornstarch in 2 teaspoons Le Mousseux Sparkling Apple Cider, add to sauce, simmer 3 minutes.
     Then add remainder of ingredients. Stir well. Serve along side the roast in a gravy boat.
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Cold Blue Fish Braised Le Mousseux 
1 whole fresh blue fish 1 750ml bottle Le Mousseux Sparkling Apple Cider
1 sliced lemon 1 sliced red onion
     You may substitute any whole fish which has a firm body. Smell the fish for freshness. If it smells fishy, give it to the cat and buy a new one. Select a whole fish (with head), which fits your poacher. You may tie the fish in muslin and braise in a roaster if you like. 
     De-scale, clean and gut your fish, leaving the head on. Start braising in cold bath of Le Mousseux, lemon and onion. (You may decide to add a few of your favorite spices, but be careful. Braising intensifies the flavors of added spices.) Allow 6 1/2 to 8 minutes per pound from the moment the bath begins to boil, reduce heat and simmer during the cooking period. 
     Drain whole fish, refrigerate till cold and serve with your favorite apple chutney, herb sauce, mayo, mustard or dip.
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La Provençale Cellars Contact us:
P.O. Box 573 cider@laprovencalecellars.com
Woodstock, VA 22664-0573
Voice:                               Facsimile:                                                 
888.532.4373 800.220.0170