Cider Glaze Apple Chips And Crystallized Ginger Recipes

Steps:

• Season pork chops with salt and black pepper.
• Heat oil and butter in a heavy skillet over medium-high heat. Cook pork chops in the hot oil mixture until browned on both sides and pork is slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pan from the heat; transfer pork chops to a plate.
• Stir garlic into the pan and place over medium-high heat; cook and stir for 30 seconds. Pour in vinegar and scrape up any browned bits from the bottom of the pan. Add apple cider and Dijon mustard, bring mixture to a boil, and cook until sauce is reduced and thick, 3 to 4 minutes. Stir in rosemary and red pepper flakes; season with salt and black pepper to taste.
• Return pork chops to the pan to warm slightly, 1 to 2 minutes per side.

Steps:

• Combine cider and 1 cup confectioners' sugar in a small saucepan. Set over medium heat, and bring to a boil. Skim surface, removing any cider sediment that rises to the top. Reduce heat; simmer until liquid begins to thicken into a glaze, about 30 minutes.
• Heat oven to 200 degrees. Squeeze juice from lemons into a small bowl filled with cold water. Using a very sharp knife, slice the apples into rounds as thinly as possible. Place rounds in the acidulated water. Line a baking sheet with a Silpat baking mat; set sheet aside.
• Remove cider glaze from heat, and let stand until cool enough to touch. Carefully dip each apple round into the glaze, and place on the baking sheet.
• Bake the apple rounds until they turn golden and the edges have curled, about 2 hours. Transfer apples to a wire rack, and let cool until crisp. Brush with the cider glaze.
• Return cider glaze to heat. Slice ginger into 1/8-inch-thick slices crosswise, and add to cider. Cook over low heat until ginger is soft and translucent, about 30 minutes. Using a slotted spoon, transfer ginger to wire rack to cool. The liquid should have reduced to be just less than 3/4 cup.
• Return glaze to heat; whisk in remaining 3 cups confectioners' sugar. Remove from heat. To test, pour a small amount over top of cake. If glaze is too thin, let cool slightly. If it is too thick, add a little more cider. Use when desired consistency is achieved.

Steps:

• Heat oven to 325 degrees. Brush a 9 1/2-inch kugel-hopf ring mold or Bundt pan with soft butter. Coat with 1/4 cup superfine sugar; tap out excess sugar; set mold aside.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and remaining 2 cups superfine sugar. Beat on medium speed, scraping down the sides with a rubber spatula, until mixture is light and fluffy, about 5 minutes. Add the eggs, and beat 2 to 3 minutes more. Fold in the applesauce, being careful not to overmix.
• In a large bawl, sift together the flour, cocoa powder, cinnamon, nutmeg, ginger, salt, and baking powder.
• Fold the flour mixture into applesauce mixture. Add the vanilla, Calvados, and chocolate pieces; mix until just combined. Pour batter into prepared pan; use a rubber spatula to clean bowl and smooth top.
• Bake until cake pulls away from sides of pan and is springy to the touch or until a cake tester inserted into center comes out clean, about 2 hours. Transfer to a wire tack to cool slightly; turn out cake; let cool completely.
• Sift confectioners' sugar over cooled cake. Pour cider glaze over top of cake, allowing to drip down sides. Garnish with apple chips and crystallized ginger. Serve cake with whipped cream, if desired.

Steps:

• Combine the ingredients in a medium saucepan and simmer over a low flame for 20 minutes. Strain and serve.