Calvados Sauce Recipes

Steps:

• Season roast on all side with salt and pepper. Place in large roasting pan with rack; allow to stand at room temperature for 1 hour.
• Preheat oven to 400 degrees.
• Place large ball of foil in center of roast; adjust roast to form circle. Place apples around meat. Roast 1 hour, basting with pan juices every 15 minutes. Reduce oven temperature to 350 degrees; roast until instant read thermometer inserted into center of meat, away from bone, registers 140 degrees for medium, 15-30 minutes more. Transfer roast to carving board, tent with foil and let rest 15-20 minutes.
• Transfer apples to platter.
• Pour pan drippings into a bowl, skim off fat and reserve juices. Place roasting pan over medium heat; melt 1 tbsp butter. Add 1/2 cup finely diced shallots and 3 thyme sprigs; cook 3 minutes. Add 1/2 cup Calvados; stir to deglaze pan. Stir in reserved juices; chicken broth and veal demi-glace. Simmer 3-5 minutes. Whisk in cream; season with salt and pepper. Strain sauce into a sauceboat.
• Carve roast between bones; arrange alongside apples on platter. Pour some of sauce over meat; pass remaining sauce at table.

Steps:

• Preheat oven to 400°F. Coat pork with coating mix as directed on package. Place in shallow roasting pan. Bake 30 minutes or until cooked through (165°F).
• Meanwhile, cook and stir apples, onions and mushrooms in butter in medium saucepan on medium heat until tender. Add broth and cream cheese; cook until cream cheese is completely melted, stirring frequently. Stir in brandy; cook until heated through.
• Cut pork into slices. Serve topped with the sauce.

Steps:

• Put calvados, cider, and shallots in a saucepan.
• Bring to a rapid boil and simmer until volume is reduced by half.
• Strain out the shallots, return reduced liquid to pan.
• Bring to a boil and whisk in cream and butter just prior to serving.

Steps:

• Peel and core apples, then cut into 1-inch pieces. Bring apples, water, sugar, zest, and cinnamon to a boil in a 2-quart heavy saucepan, stirring occasionally, then reduce heat and simmer, covered, 15 minutes.
• Remove lid and simmer until most of liquid is evaporated, 5 to 10 minutes. Add Calvados and simmer, stirring occasionally, 1 minute. Mash apples with a potato masher or a fork to a coarse sauce, then cool.

Steps:

• Butter a 6 to 8 cup souffle dish or other baking dish.
• Preheat oven to 325°F.
• Melt 2 tablespoons butter in a large skillet over medium-high heat.
• Add the apples and sauté about 5 minutes, until the apples start to brown.
• Add 3 tablespoons sugar and sauté a minute or two until the sugar caramelizes.
• Remove from heat, transfer to a bowl and add one half of the Calvados.
• Melt the remaining 4 tablespoons of butter in the pan over low heat and add the bread, tossing for a few minutes until the bread is coated with the butter.
• Spoon half the apples into the souffle dish and top with half the bread.
• Repeat with the other half of the apples and the other half of the bread.
• Put some water on to heat while you fix the cream.
• Place the half-and-half in a saucepan with the vanilla bean and scald and stir in 1/2 cup of sugar, stirring until sugar is dissolved.
• Remove from heat and whisk a little of the cream mixture into the beaten eggs then slowly whisk the eggs into the cream mixture.
• Strain the liquid into the souffle dish and then dust the top of the pudding with the grated nutmeg.
• Place the souffle dish on top of a kitchen towel in a roasting pan in the oven.
• Pour the simmering water into the roasting pan to come halfway up the sides of the souffle dish.
• Bake 40 minutes, until just set.
• Meanwhile, boil the cider until it is reduced by half.
• Sift the remaining sugar with the cornstarch and whisk this mixture into the cider.
• Simmer until thickened, then remove from heat and add remaining Calvados.
• Serve the sauce warm on the pudding.

Steps:

• Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)
• Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.
• Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.
• Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.
• Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

Steps:

• Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
• Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
• Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon.
• Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
• Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.

Steps:

• Heat the butter in a skillet over medium-high heat. Cook the ostrich steaks in the hot butter until the outside is just about to be crisp, shown by darkening patches as with a beef steak, about 2 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for rare. Remove the ostrich steaks from the pan, and keep warm.
• Pour the beef stock into the skillet, and bring to a boil over high heat. Boil for a few minutes until slightly reduced, then lower the heat to medium-low, and stir in the creme fraiche. Cook and stir 2 minutes, then pour in the Calvados, and season to taste with salt and pepper. Season each ostrich steak with pepper to taste. Spoon the sauce over the steaks to serve.

Steps:

• Bring water and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 5 minutes. Transfer to a metal bowl set into an ice bath, then stir in cider and Calvados and quick-chill, stirring occasionally, until very cold, 15 to 30 minutes.
• Freeze sorbet in ice cream maker, then transfer to an airtight container and put in freezer until soft-frozen, at least 2 hours. Stir before serving if separated.

Steps:

• Heat oven to 180C/140C fan/gas 4. (When cooked with the fan, it's better to use a lower equivalent heat as the apple skins can burst before the apples are cooked if the heat is too intense.) Trim the bases off any apples that do not sit flat, without removing too much. Insert a small knife about a quarter way down the apple through to the core. Insert the corer at the base of the apple and slide up to the incision, twist the corer, then remove the core, keeping the apple's stalk intact.
• Brush a shallow ovenproof dish with some of the melted butter, then sprinkle over some of the sugar. Brush each apple with the remaining butter, then roll them in the remaining caster sugar. Place the apples in the dish and bake for 30 mins.
• Meanwhile, for the sauce, heat the sugar in a small heavy-based pan over a medium heat until it reaches a dark golden caramel. Stir in the butter and the diced apple. Cook for 30 secs without moving the pan (use a spoon to cover the diced apples in the caramel mixture). Pour in the apple juice and bring to the boil. Stir in the diluted arrowroot, a little at a time, until it has thickened slightly, then remove from the heat and add the Calvados.
• For the garnish, toss the bread with half of the icing sugar, then scatter onto a baking tray. Mix the nuts, Calvados and remaining icing sugar together until well combined, then spread onto the same baking tray, mixing with the bread. Bake for 8-10 mins, stirring halfway through, or until the nuts and bread cubes are golden brown. Set aside to cool. 5 To serve, place one baked apple into the centre of each of 4 serving plates. Spoon the Calvados sauce into the centre and around the apple, then sprinkle over the toasted garnish.

Steps:

• Mix all ingredients over ice in cocktail shaker. Shake vigorously, and strain into martini glass. Garnish with fresh apple slice.

Steps:

• Whip cream and confectioners' sugar until soft peaks form. Stir in Calvados. Use immediately.

Steps:

• Cut pork crosswise into 1-inch-thick medallions; sprinkle with salt and pepper. Melt butter and oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown and cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add shallots to skillet and stir 1 minute. Add cream, broth and Calvados; boil until sauce thickens enough to coat spoon, stirring up browned bits, about 5 minutes. Season sauce with salt and pepper. Divide medallions among 6 plates. Top with sauce; serve with compote.