‘Cider-Glazed Apples’ & ‘Spicy Cider Soup’

CHICOPEE, Mass. (Mass Appeal)  Get in the fall spirit with some warm apple cider dishes!  Chef Sandy D’Amato, Owner of Good Stock Farm in Hatfield showed us how to make ‘Cider-Glazed Apples’ & ‘Spicy Cider Soup’.

For 4

  • 2 cups dry white wine
  • 1-3-inch cinnamon stick
  • ½ t inner seeds of cardamom
  • 1 bay leaf
  • 3 oz piece of fresh ginger root, washed and sliced ¼ -inch thick
  • 2t anise seed
  • ½ t ground chipotle pepper
  • Pinch of kosher salt
  • 6 cups plus 2T good-quality apple cider
  • Cider-Glazed Apples (recipe follows)
  • Nutmeg Cream (recipe follows)

Method: Place white wine, cinnamon, cardamom, bay leaf, sliced ginger, anise, chipotle and salt in a stainless pot and reduce by ½ and strain. Add 6 cups of apple cider to pot (reserve 2T for Glazed Apples) and reduce to 2 cups Spicy Cider Soup. Reserve and refrigerate until needed. When needed, decoratively layer apples with Nutmeg Cream in the center of 4 bowls. Divide soup around and serve.
Cider-Glazed Apples:

  • 2 large Granny Smith apples, peeled, cut in ½ stem to bottom, core removed – cut each ½ into 6 equal wedges.
  • ¼ t Kosher salt
  • 2T clarified butter
  • 2T sugar
  • 2T apple cider (reserved from above)
  • 1T salted butter

Method: Get a sauté pan hot. Toss the apple with the salt and clarified butter and in a single layer in the pan, brown on all sides – about 45 seconds per side. Add the sugar and whole butter and toss to caramelize. Deglaze with cider and reduce to dry. Remove to a plate when tender and let come to room temperature before using.
Nutmeg Cream

  • 1 cup heavy cream
  • 1T sugar
  • ¼ t fresh ground nutmeg

Method: In a bowl, add all ingredients and whisk to a semi-firm consistency. Reserve cold in the refrigerator until needed.

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