Calvados Sour Recipes
BRAISED DUCK WITH APPLES, CALVADOS AND SOUR CREAM
Provided by Robert Farrar Capon
Categories dinner, main course
Time 1h30m
Yield Makes 4 servings
Number Of Ingredients 13
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 SOUR
Provided by Toby Cecchini
Time 2m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Mix all ingredients over ice in cocktail shaker. Shake vigorously, and strain into martini glass. Garnish with fresh apple slice.
Nutrition Facts : @context http, Calories 213, UnsaturatedFat 0 grams, Carbohydrate 23 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 17 milligrams, Sugar 21 grams
CALVADOS-LACED SQUASH SOUP WITH CINNAMON AND BAY LEAVES
Categories Soup/Stew Milk/Cream Onion Appetizer Bake Thanksgiving Butternut Squash Fall Cinnamon Calvados Sour Cream Simmer Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Line 2 large baking sheets with aluminum foil. Brush squash flesh with 2 tablespoons oil. Place on prepared baking sheets, cut side down. Roast squash until very tender, about 1 hour. Cool 20 minutes. Remove seeds. Scoop out 6 cups squash pulp and transfer to large bowl (reserve any remaining squash for another use).
- Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onions, cinnamon sticks, bay leaves, salt, and pepper. Sauté until onions are soft, about 10 minutes. Add Calvados and simmer until almost all of liquid evaporates, about 1 minute. Discard cinnamon stick pieces and bay leaves. Add mixture to squash in large bowl and stir to combine. Working in batches, puree squash mixture in blender with chicken broth and evaporated milk until smooth. Strain into same pot, pressing on solids in strainer to extract as much liquid as possible.
- Mix sour cream, 1 tablespoon warm water, and ground cinnamon in medium bowl to blend. (Soup and cinnamon cream can be prepared 1 day ahead. Cool soup slightly, then cover and refrigerate. Cover and refrigerate cinnamon cream.)
- Bring soup to simmer. Ladle soup into bowls. Garnish each with dollop of cinnamon cream and serve.
CALVADOS ICE CREAM
Categories Milk/Cream Ice Cream Machine Egg Dessert Freeze/Chill Frozen Dessert Calvados Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Pour half and half into heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to simmer. Whisk sugar, yolks and corn syrup in medium heatproof bowl to blend. Gradually whisk in hot half and half mixture. Return to saucepan. Stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes (do not boil). Strain into bowl. Mix in crème fraîche and Calvados. Chill until cold. Transfer to ice cream maker; process according to manufacturer's instructions. Transfer to covered container; freeze. (Can be made 3 days ahead.)
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