Tag Archives: Molson Canadian Cider

Molson Canadian Cider Night at PICA

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!

PICA Spot Prawn

Spot Prawns

PICA Spot Prawns with Molson Cider

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 Michael Smith PICA

Molson Canadian Cider Reduction

Halibut Cheeks

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.

Chef Darren Clay PICA

kichenaid

Kitchenaid Pasta Rolling

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!

Molson Canadian Cider Poached Spot Prawn Salad

Cider Poached BC Spot Prawn, Micro Kale and Apple Salad Citrus Caviar

Halibut Cheeks

Sautéed Halibut Cheeks Tagliatelle with Cider Reduction, Ancho Chilli and Sweet Pea

Rhubarb and Apple Fritter

Rhubarb and Apple Fritter Injected with Cider and Vanilla Custard with Lemon Creme

Molson Canadian cider

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.