| 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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