PHEASANT MARINATED IN HARD CIDER

Courtesy of the Waring House, Picton, Ontario

Ingredients


• 2 pheasant (or chicken) breasts
• 1 small leek, trimmed and chopped
• 2 cups onion, finely diced
• 1 carrot, finely diced
• 1 celery rib, finally diced
• 1 tsp green peppercorns
• 1/2 cup dry white wine
• 1 cup Waupoos Premium Cider
• 2 tbsp cider vinegar
• salt and pepper to taste

Mix together all ingredients in a large dish and allow the pheasant breasts to marinate for two to four hours.

Remove pheasant from marinade and set aside.

Transfer marinade to a baking dish and place the pheasant on top.

Bake uncovered for 15 to 20 minutes at 350F

To serve, set the pheasant on plates and top with marinade and citrus peel to garnish. Serves two.

CIDER BREAD PUDDING WITH CIDER CRÈME ANGLAIS

Courtesy of the Bloor Street Diner, Toronto, Ontario

Bread Pudding Ingredients


• 1/2 litre Premium County Cider
• 7 eggs
• 1 tsp nutmeg
• 1 tsp cinnamon
• 1 tsp ginger
• 1/2 cup sugar
• 3 cups 35% cream
• 10 cups mixed old bread, crusts removed
• 2 cups dried apples, chopped

Combine Premium County Cider, eggs, cinnamon, ginger, sugar and cream. Pour into a greased 12-inch springform pan.

Add bread mixture and thoroughly soak.

Preheat oven to 325F.

Top bread mixture with chopped apples and bake in oven for 1 1/2 hours.

Cider Crème Anglais Ingredients


• 1/2 litre Premium County Cider
• 1/4 cup sugar
• 4 egg yolks
• 1/2 litre 10% cream

On high heat, reduce cider to approximately 1/4 cup. Add egg yolks and sugar whipping vigorously. Reserve.

In separate pot, scald 10% cream. Pour hot cream gradually into the cider, egg and sugar reduction and put back on medium low heat. Using a heatproof spatula, move liquid constantly off bottom of your pot until desired consistency is attained. Do not overheat!

Transfer immediately to a cold serving container.

Serve either warm or cold over bread pudding. Serves 10.