3
answers861
views
A question about a recipe: Cider Brined Pork with Calvados, Mustard and Thyme
I have a question about step 4 on the recipe "Cider Brined Pork with Calvados, Mustard and Thyme" from Oui, Chef.
What can you sub for calvados? Red wine? Bourbon? Obviously these are different, but they're what I have on hand generally...
It says:
"Pour off excess oil, and deglaze the pan with the calvados over medium heat , scraping the bottom of the pan well, letting the brandy reduce to a glaze. Add 2 tablespoons butter to the skillet over medium heat and add the shallots and thyme, and sauté 2 minutes. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Stir in mustard, season with salt and pepper, remove from heat and serve with the pork.
"
asked by erinrae
over 1 year ago
Most Popular
Hotline Tags:
Hotline
Popular Questions
-
NYC experts! Looking for favorite, affordable, casual restaurants.
- 41 Answers
- 517 Views
-
deciphering old recipes
- 35 Answers
- 561 Views
-
Good burger cheese
- 20 Answers
- 450 Views
-
How does one bring a leg of Italian prosciutto as part of luggage?
- 15 Answers
- 548 Views
-
Suggestions for sides?
- 23 Answers
- 483 Views
The calvados is going to have a fruity/brandy finish...if you are trying to avoid the alcohol, try apple cider.
Calvados is ideal because it is distilled from apple cider, but you could easily use a cognac or brandy which are both distilled from grapes as they have a similar fruit driven sweetness to them.
AntoniaJames is a trusted source on Bread/Baking.
added over 1 year agoI used Clear Creek Apple Brandy, which does not have the rather musty notes you find in many a French Calvados. It was fantastic! I actually think though that a touch of bourbon added with some reduced (1 cup down to 1/4 cup) natural, unpasteurized apple cider would be nice in this recipe. In fact, I plan to do it that way, just for fun, the next time I make these (which I hope will be soon!!) ;o)