Each week we look forward to participating in the Monday night edition of #Foodiechats on Twitter, chiming in on different foodie discussions while offering and receiving cooking advice. Last evening’s session with sponsor Angry Orchard sparked some new ideas and inspired the chefs to create a couple new recipes using delicious apple cider. Although traditionally thought of as a fall/winter season beverage, cider as an ingredient or flavor substitute has more versatility than most would think. Our chefs agree these two recipes are great for refreshing your spring meal routine.
Apple Cider Sous Vide
Chef Tip: You can make your own sous vide apple cider or substitute this ingredient for store bought regular or hard apple cider.
1 quart apple juice (all natural fruit juice)
2 apples – peeled, halved and cored
1/3 cup orange zest
1 ea nutmeg, crushed
1 t Cloves
2 T honey
1. Set your water bath to 88°C (190°F).
2. Place all ingredients into a medium to large sous vide pouch and vacuum seal.
3. Cook for 2 hours.
4. Remove from water bath, strain through a fine sieve or ricer. Discard pulp.
5. Store cider within a glass jar in the refrigerator for 24 hours before serving - lasts up to a month.
Continue on to the pork chops portion of the recipe.
Pork Chop Ingredients:
4 pork chops (1/2 to 1 inch thickness)
1 cup sous vide apple cider
2 apples, sliced
1 t cider vinegar
8 thyme sprigs
2 apples, sliced
5 T butter
2 garlic cloves, diced
1 t brown sugar
1 T whole grain mustard
1. Set the water bath to 63°C (145 °F).
2. Salt and pepper the pork chops evenly and then vacuum seal each chop in individual sous vide pouches with 2 thyme springs each and a tablespoon of butter (optional).
3. Cook in the water bath for 4 hours.
4. Add 1 tablespoon of butter and the sliced apples to a sauce pan over medium-high heat.
5. Cook until the apples brown and soften.
6. Add the garlic, cup cider, brown sugar, cider vinegar, and mustard to the pan.
7. Stir gently and simmer on low heat until it reaches your desired sauce thickness.
8. Remove pork chops from pouches and discard liquid.
9. Quick sear pork chops on both sides over high heat in a sauté pan. Careful not to overcook, this step is just for coloring.
10. Plate pork chops and spoon finished apple cider sauce over each one. Serve immediately with greens.
Apple Cider Salad
1/4 cup sous vide apple cider
1/4 cup apple cider vinegar
1/2 cup olive oil
1 t dijon mustard
1 package mixed greens (spinach, arugula, romaine, radicchio)
salt & pepper to taste
crushed walnuts (optional)
1. Combine ingredients in a container with a lid, seal tight, and shake vigorously until well blended.
2. Toss well with the greens. Serve immediately.
For more sous vide recipes and cooking tips please look at our Sous Vide for Beginners series!