| 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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