CALVADOS VS APPLEJACK IN A SAUCE CRACKER

It wasn't overpowering or anything but it was a great match for the creamy caramelly appley goodness going on.

CALVADOS VS APPLEJACK IN A SAUCE CRACKER

The only other change I made to the cheesecake recipe was to add 1/2 teaspoon of cinnamon to the graham cracker crust. Abbey's Infamous Cheesecake recipe also allowed for the addition of 1 tablespoon of your preferred liquor so Applejack also made its way into the creamy cheesecake as well. The Apple Caramel sauce recipe and Apple Mixture recipe both called for 'Apple Brandy' but what I had on hand was Applejack (an apple whiskey I think). These were delicious! I had thought maybe there would be cinnamon but it was a pure apple flavor which was complimented by creamy caramel. I searched online for a Caramel Apple cheesecake recipe just to see how they did the toppings and found a Bobby Flay recipe on Food Network, which included an Apple Mixture and Apple Caramel Sauce recipe which I decided to try out. The cheesecake recipe is excellent, it was the creamiest cheesecake I've ever had and if I were to ever make another one, I'd make this recipe in a heartbeat. The Husband LOVES any kind of apple-y goodness as a dessert so I decided to go with a Caramel Applejack flavor combination (though I had personally wanted a coconut with dark chocolate 'Mounds' type of flavor for myself!) The applejack combination turned out delicious though, and I have no regrets. The original recipe for Abbey's Infamous Cheesecake was for a basic graham-cracker crumb bottomed classic cheesecake, and we were all given the opportunity to jazz up the basic formula with whatever flavors and toppings we wanted. She has chosen Abbey's Infamous Cheesecake as the challenge and this was my first homemade baked cheesecake (I've been known to make a few of those no-bake cool whip cheesecakes which are totally different!) It is the best apple pie you will ever make.The April 2009 challenge is hosted by Jenny from Jenny Bakes.

You can use half-and-half instead of heavy cream for a lighter, thinner sauce.įor dessert, serve Dube’s Brandy Apple Pie cooked with the Calvados. Note: Good enough for company and packed with all the favorite fall flavors like sage, celery and, of course, apples. Cook the sauce for 1 minute, or until it is thickened, and pour it over the chops and apples. Simmer the mixture, covered, for 20 minutes or until the chops are done.ģ) Remove the chops and the apples to a heated platter. Bring the mixture to a boil and add the chops with any juices that have accumulated on the plate. Add the applejack, wine, remaining tablespoon brown sugar, cream, Back to Organic Bloody Mary or celery salt, and sage. Cook the apples and 1 tablespoon of the brown sugar, turning occasionally for 3 minutes or until apples are golden. Pour off the fat from the skillet.Ģ) Melt the remaining 1 1/2 tablespoons butter over moderately high heat. Cook in hot butter in batches for 2 minutes on each side transfer to a plate. Pat the chops dry and season with a few pinches of good sea salt or Back to Organic Tuscan Himalayan Pink or Bloody Mary and black pepper. Preparation time: 15 minutes Cooking time: 40 minutesĢ tablespoons firmly packed brown sugar, dividedģ 1/2 tablespoons unsalted butter, dividedĦ (1-inch ) pork loin chops (about 2 pounds)ģ Granny Smith or Golden Delicious apples, peeled, cored and cut into 8 slicesġ/4 teaspoon Back to Organic Bloody Mary Himalayan Pink Salt or celery saltġ/8 teaspoon crumbled dried sage or 3-4 sage leaves thinly slicedġ) In a large skillet, heat 2 tablespoons butter over moderately high heat until the foam subsides. Directions For Pork Chops with Applejack Cream Recipe from The Ultimate Cookbook

The thinner chops only need to brown on each side for 3 minutes and then simmer for 20 minutes in the sauce.įor even more flavor, brine the pork chops in 2 cups of apple cider and 2 tablespoons of either Smoked pacific salt or Tuscan Himalayan Pink. Select thinner pork loin chops around 1 inch thick for a quicker cook time. Thick pork chops need to sear on each side for 5 to 7 minutes and simmer for 25 to 30 minutes to reach the internal temperature of 145 degrees. It is the perfect meal to serve on a crisp, autumn evening or when you need a little comfort food. This tender Pork Chop is simmered in an applejack cream sauce with fresh sage and surrounded by sweet, browned apples.

Calvados vs applejack in a sauce