Free Recipies

 
 

Le Mousseux Mixing Drinks

Appaloosa: ½ & ½ Champagne & Le Mousseux in a fluted glass

The Party: 1 shot (ounce) Spiced Rum on the rocks and fill with Le Mousseux
The Shandy: Equal amounts of your favorite beer & Le Mousseux in a frosted glass
Mousse Spritzer: Ice in a cocktail glass with a teaspoon of raspberry jam, ½ & ½ Club Soda & Le Mousseux
The Frenchie: 1 part Orange juice, 2 parts Le Mousseux, 2-oz. Armagnac or Cognac (brandy)
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.

Le Mousseux Entrée Recipes
Pork Tenderloin with Le Mousseux
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 1 tablespoon of butter, 2 ounces of Le Mousseux, and a shallot. When the shallot is clear and silky, add the dredged (flour, salt & 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 of 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.

Delicious Fried Apples with Country Ham (or meat favorite)
Core and slice four apples (at least two varietals, one sweet, and one tart) into 1/8th-inch rings. Sauté in a heavy skillet a thick country ham slice. Remove ham slice. Add to the skillet 1-cup honey, ¼ cup Le Mousseux, ¼ cup cider vinegar and a tablespoon of butter. Sauté apple slices until translucent. Sprinkle with brown sugar and serve over country ham slice. Garnish with fresh parsley.

Poached Chicken Breast Le Mousseux
Prepare poaching bath as follows: ¼ cup cider vinegar, 2 cups Le Mousseux, one whole onion sliced thinly, pinch salt and pepper, 1/2 small lemon thinly sliced and one sweet apple thinly sliced. Prepare Chicken breast by pounding into thin medallions. Poach in rolling boil-poaching bath for only a few minutes until done. Remove to a moderately heated sauté skillet and quickly heat four thinly sliced apples (two different varietals-sweet and tart) 2 tablespoons of butter, dash nutmeg, 2 dashes of grated fresh cinnamon and brown or white sugar to taste (two tablespoons).

Venison Roast with Apples & Raisins
Hot Le Mousseux Sauce:

siteMarry in a sauce pan and simmer for 10 minutes, the following ingredients:
½ cup blanched slivered almonds
1 cup red seedless raisins
1 teaspoon brown sugar
¼ teaspoon ground cloves
1 ½ cups Le Mousseux Sparkling Cider
¼ teaspoon salt
Dash of Cayenne
¼ teaspoon powdered ginger
1 teaspoon dry mustard

In 2 tablespoons of Le Mousseux Cider dissolve 2 teaspoons of cornstarch, add to sauce, simmer 3 minutes. Then add ¼ cup Le Mousseux Hot Apple Jalapeno Spread, 1/8 cup orange juice, ¼ cup Le Mousseux Sparkling Cider, 2 tablespoons fresh lemon juice, 2 tablespoons of grated lemon and orange rind.

Preheat oven to 550 degrees. Brown roast in olive oil and Le Mousseux Cider with 1 chopped onion, a clove of garlic (more if you like), two stalks of celery, a couple carrot sticks and a shallot. Place in oven, reduce heat to 325 degrees and cook 20 minutes per pound. Serve with Hot Mousseux Sauce and wild rice.

Cold Blue Fish Braised Le Mousseux:
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, one sliced lemon and one sliced red onion. (You may decide to add a few of your favorite spices, but be careful. Braising intensifies the flavors of added spices). Allow 61/2 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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