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Thursday, September 30, 2010

Cider Reduction Base for Scallop Sauce: 10.01.2010














When I was a child in rural Maine, me and my gran' pappy would crush them apples ain't headed for market with our own god-given toes, and wouldn't you know it, the cider tasted like crap.

1 gallon apple cider
1/4 cup molasses
2 tsp black peppercorns
4 sprigs thyme
2 sprigs rosemary

- bring all to a simmer and reduce by half; strain through cone filter

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