As you know we love to cook, so when Molson invited us down to sample their new cider and learn some new cider-based recipes at PICA, we happily showed up with our aprons on! This is an excellent example of how to promote a product. The cider is refreshing and we got to know more about it while having some fun and an excellent meal; newsworthy stuff!
A reception with Molson’s new Canadian-sourced and made apple cider was followed by a spot prawn sacrifice by Chef Julian Bond and a delicious salad resulted.
Chef Julian Bond and Chef Darren Clay split our group in two and we made all sorts of mess while we learned the in’s and out’s of the PICA kitchen. Michael and I focused on the fritter batter and the cider reduction and assisted in assuring the halibut was cooked properly.
I rolled out some pasta. We’ve got the Kitchenaid pasta maker at home, so a little supervised practice on my techniques was welcome. More home pasta coming up soon.
The results!
Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar
Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea
Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme
Recipes below for you home chefs!
Pan Seared Halibut Cheeks Yields: 2-3 servings
Ingredients:
4 – 8 Halibut Cheeks (about 10oz)
Salt and White Pepper to taste
1 tbsp Olive Oil
Method:
- Pat the halibut cheeks dry, and then season with salt and pepper. Place the oil in a skillet set over medium-high heat. When very hot, add the cheeks and cook and sear one minute on each side, or until almost cooked through. Transfer cheeks to a plate.
- Return the cheeks to the skillet and add the cider reduction and heat them in the sauce until cooked through, about two minutes.
Cider Reduction
Ingredients:
2 cups Apple Cider or Pressed Apple Juice
2 cups Chicken Stock
1 Cinnamon Stick
4 Whole Cloves
4 Black Peppercorns
2 Sliced Shallots
Method:
- Combine the apple cider, beef stock, cinnamon stick, peppercorns, and shallot in a 2-quart saucepan, and bring to a boil over medium-high heat.
- Reduce the heat so that the liquid just simmers, and cook until the mixture, including the seasoning, has reduced to 1 cup, 35 to 40 minutes. (Have a liquid measure nearby so that you can check the volume as necessary.)
- Let the sauce cool for a few minutes; then strain it through a fine-mesh sieve into a bowl, discarding the shallot and spices. Set aside.
Tagliatelle Pasta Dough
Ingredients:
250g All Purpose Flour
4 Egg Yolks
1 Egg
3 Pinches Salt
50ml Water
1tbsp Olive Oil
Method:
In a food processor, pour in all of the dry ingredients and olive oil, and mix until it comes to a coarse cornmeal consistency.
- Add water and mix until it comes together in a dough ball.
Rhubarb & Apple Fritter
Apple & Rhubarb Compote Ingredients:
¼ cup Fresh Orange Juice
¼ cup Sugar
1 bunch Rhubarb (trimmed, washed, cut into 4cm lengths)
4 Apples (peeled, cored, halved, each half cut into large dice)
1 x 3cm-wide strip Orange Rind (pith removed)
1 Cinnamon Stick
Method:
- Place the orange juice and sugar in a large saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until sugar dissolves.
- Add the rhubarb, apple, orange rind and cinnamon stick. Bring to a simmer and cook, covered, for 5 minutes. Uncover and cook for a further 5 minutes or until fruit is tender and liquid thickens slightly. Remove from heat and set aside for 15 minutes to cool before adding to Fritter dough.
Fritter Ingredients:
312g All Purpose Flour
1 tsp Salt
1 tsp Baking Powder
½ tsp Baking Soda
65g Sugar
1 Lemon (zested)
1 Egg
1 Egg White
300g Buttermilk
56g Butter (melted)
Method:
- Sift together flour, salt, baking powder, baking soda, sugar, and lemon zest
- Whisk together whole egg, egg white, and buttermilk, and temper in melted butter
- Whisk the egg mixture into butter, do not overmix
- Add the compote, let stand for 30 mins. Then deep fry in oil (365°F)
Cider & Vanilla Custard
Ingredients:
1 cup Whole Milk
½ cup Sugar
½ Vanilla Bean (split lengthwise, seeds scraped)
Pinch Salt
4 Large Egg Yolks
¼ cup Cornstarch
1 cup Apple Cider
2 tbsp Unsalted Butter (cut into small pieces)
Method:
- In a medium saucepan, combine milk, ¼ cup sugar, vanilla bean and seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining ¼ cup sugar. Whisking constantly, add the apple cider to the raw egg mixture. Then slowly pour about ½ cup of the hot milk mixture into the egg-yolk/cider mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens and registers 160 degrees on an instant-read thermometer, about 2 minutes (or it coats the back of a spoon). Remove and discard vanilla bean.
- Add the butter, and beat the custard with a wooden spoon until the butter melts and is incorporated.
- Cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth (or whisk by hand)
Lemon Crème
Ingredients:
250g Sugar
125g Lemon Juice (fresh)
8g Lemon Zest
120g Egg Yolks
100g Unsalted Butter Chunks
Method:
- Measure the sugar into a stainless steel bowl and then whisk in the lemon juice/zest, followed by the egg yolks.
- Place over a bain-marie and cook until thickened, whisking occasionally. Once cooked, strain into a container and cool until the mixture reaches 32°C.
- Add the butter and emulsify with an immersion blender.
- Place plastic wrap on the surface and refrigerate.
