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Sprinkle with parsley, and serve with bread to sop up juices and remaining cider.Submit an AMA Request an AMA Please check out our Rules and FAQs When ready, empty the pot into a large bowl. The mussels should steam and open in less than 3 minutes. Deglaze the pan with 1 cup of cider and boil for a half-minute. Saute shallots and apple in butter in a medium pot for a few minutes until softened. Serve with braised cabbage, cabbage slaw, rice or orzo pasta. To serve, slice the roast and ladle large spoonfuls of the sauce over the meat. Add a small amount of pan juices to the cream to warm it, then stir into the pan juices. Reduce pan juices over high heat on stovetop, stirring occasionally with a wooden spoon. In the casserole, skim off any surface fat. Transfer to a warm platter and keep warm. After a total of 11â„2 hours, remove lid and roast 15 minutes longer. After an hour, add apples, celery, carrots and turnips and baste the roast, basting 3 times in all during cooking time. Cover the casserole with a lid and put in the oven. Turn the heat up and bring the liquid to a boil. Sprinkle sage leaves on roast and add cider and juniper berries. Stud the roast with cloves and return to casserole, fat side up. Heat the fats, add onion and saute slowly over medium heat for about 4 to 5 minutes or until light golden. If butter and oil have burned, remove them and replace. Remove roast to platter and season with salt and pepper. Add the pork and brown evenly on all sides over medium heat, turning with wooden spatula or spoons. Melt butter and oil in a deep casserole just until the butter foams. If using a panini press, cook 4 to 6 minutes. Cook until both sides are browned, about 2 minutes more. You can weigh it down if need be, with a can of food or water-filled kettle. Set the preheated medium skillet on top of the sandwiches so it acts as a press. Cook until bottom is browned, 3 to 4 minutes, then flip. Top the slices with other halves of bread, buttered side up. Divide up cheese slices and lay over apples. Spread mustard on both insides and divide apple slices into 2 portions and lay on top of one side of bread with mustard.
Or, heat two skillets, one 8 to 10 inches and another 10 to 12 inches, over medium heat.īutter one side of each bread slice and lay buttered sides down on cutting board. If you have a panini press, set to 350 degrees. … A lot of the restaurants here do some pretty amazing things.”ĪMY TRAVERSO’S APPLE AND MUSTARD GRILLED CHEESE SANDWICHES You can do a very traditional mussels meuniere.
“You can use it anywhere you would use white wine: braised pork loin, turkey cutlets. “It’s pretty interesting when you talk to a lot of folks, they think of apples as a sweet fruit or apple- fermented cider as an alcoholic beverage, but they forget that many cultures use cider as an ingredient in cooking,” said Correnty. Harvard chef Paul Correnty runs the fest and said he likes not only teaching history but expanding culinary horizons. It includes orchard tours, cider-making and tastings of rare varieties in-cluding the Roxbury Russet - named for the fruit that was once plentiful in Boston and is believed to be one of the United States’ oldest varieties. Her favorite is right in Franklin County - CiderDays, Nov. Traverso is also a cider fan, and her cookbook includes the country’s top apple festivals. The chef is particularly passionate about apple- harvesting season and one of his “loves” is making cider from different varieties of the fruit - he went so far as to buy a press for the hotel last year and got good use out of it yesterday, leading a booked-weeks-in-advance cooking class focusing on Cider Specialties, including his hearty Braised Pork Loin in Fresh Cider. It’s not too sweet but savory and has unique levels of texture,” Vosika said. “I wanted an adult version of a grilled cheese and played off the flavor of slivers of cheddar with tart apples and sweet brioche. Four Seasons executive chef Brooke Vosika added a grilled cheese and apple butter sandwich on pecan fruit bread to the hotel’s Bristol Lounge menu. Traverso’s not alone in using apples creatively.
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