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’.
WITH SPICY CIDER SOUP AND NUTMEG CREAM
- 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.
- 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.
- 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.