COUNTY PREMIUM CIDER AND CHEDDAR SOUP

Courtesy of the Waring House, Picton, Ontario

Ingredients


• 1 cup celery
• 1 cup carrots, peeled
• 2 cups onion, finely diced
• 6 apples, cut and peeled
• 1 cup County Premium Cider
• 1 1/2 cups shredded cheddar
• 2 cups heavy cream
• 1/4 cup butter
• 1/4 cup flour
• 4 cups chicken broth
• 2 cups water
• salt and pepper to taste

Sauté vegetables and apples in butter until soft. Remove from heat and purée.

Melt butter over low heat, add flour and stir constantly for 1 minute. Stir in chicken broth and water. Bring to a simmer, before adding the puréed vegetables and County Premium Cider. Continue to simmer for about 15 minutes. Add shredded cheese, stirring

Before serving, stir in heavy cream and season with salt and pepper to taste.

C'EST WHAT CIDER PATÉ DU MAISON

Courtesy of C'est What, Toronto, Ontario

Ingredients


• 1 medium white onion, finely sliced
• 4 tbsp butter
• 900 grams chicken livers
• 2 tbsp minced fresh garlic
• 1/4 cup cracked peppercorns
• 2 tbsp coarsely chopped fresh thyme leaves
• 1 cup Waupoos Premium Cider
• 115 grams cream cheese
• salt and pepper to taste

Melt butter in a large skillet over low heat. Add onions and sauté until caramelized. Raise heat to medium, add chicken livers and cook stirring often for 7-8 minutes or until cooked through. Add garlic and thyme and simmer until all liquid has evaporated.

Deglaze the skillet with Waupoos Premium Cider and continue cooking until all liquid has evaporated. Remove from heat and allow to cool.

Place the livers and cream cheese in a food processor and combine until smooth. Season to taste with salt and pepper.

Spread the processed mixture into a loaf pan lined with plastic wrap. Press the cracked peppercorns onto the top surface of the mixture, cover and chill for at least 1 hour before serving.

LAMB SHANKS BRAISED IN COUNTY PREMIUM CIDER

Courtesy of Michael and Karin Potters of Harvest, Picton, Ontario

Ingredients


• 3 2-inch thick lamb shanks
• all purpose flour for dusting
• 5 tbsp butter
• 2 tbsp olive oil
• 1/4 cup apple cider vinegar
• 4 cups premium County Premium Cider boiled until reduced by half
• 1 bouquet garni
• 2 tbsp fresh thyme, chopped
• sea salt and freshly ground pepper

Preheat oven to 350F.

Season lamb shanks with salt and pepper and dust with flour. Heat olive oil and 4 tbsp of butter in a skillet over medium-high heat. Add shanks and cook until brown on all sides. Transfer shanks to a Dutch oven.

Deglaze skillet with cider vinegar, reducing by half. Add sauce and bouquet garni to Dutch oven. Cook covered for 1 hour or until the meat is tender.

Set aside the shanks and cover with foil. Discard the bouquet garni

Reduce braising liquid until it coats the back of a spoon. Whisk in remaining butter, add salt and pepper and strain.

Pour sauce over the shanks and garnish with fresh thyme. Serves two.