Place chicken in baking dish. Combine remaining ingredients, pour over chicken and refrigerate for 1 hour. Bake chicken in 325º oven for approximately 1 hour, basting periodically. Serve hot with steamed greens and mashed potatoes.
2 tablespoons butter
2 onions, sliced
1 tablespoon olive oil
4 pound pork roast
6 cups d’s Wicked Granny’s Apple Cider
2 teaspoons fresh thyme
1 1/2 lb new potatoes, peeled and halved lengthwise
1/2 cup cream
sea salt and fresh ground black pepper to taste
2 tablespoons butter
5 tart apples, peeled and sliced
Melt butter in a large casserole, add the onions and cook over medium low heat until softened, about 5 minutes. Remove onions and set aside. Add oil, raise heat and add the pork, browning on all sides. Remove pork and coat with thyme, salt and pepper, set aside. Add 1/2 cup of the cider to heated casserole while scraping bottom of the pan. Return meat, onions, remaining cider and bring to a boil. Boil for 1 minute, skimming off any foam that rises to the surface. Cover and cook in a 350º oven for 4 hours. Turn pork in casserole 2-3 times. At 3 hours add potatoes, cover and continue to cook 1 hr.
Remove from oven, transfer pork and potatoes to a plate and cover with foil to keep warm. Cook remaining liquid over high heat to reduce slightly, 10 to 15 minutes and season to taste. Stir cream into reduction, cover and keep warm. In a large frying pan, melt butter and add apples, cooking over high heat until browned and tender, 5 to 10 minutes. Slice pork and arrange on plates with the potatoes and apples. Drizzle with sauce reduction, and serve immediately with remaining sauce.
Feeling a little wicked this fall? This delicious hard cider syrup, made from all natural ingredients, is an excellent guilty pleasure, perfect on vanilla ice cream, poured on sweet crepes or pancakes and can also be used as a sweetener for d’s Wicked Cider-based cocktail recipes.
2 tablespoons of unsalted butter
1 cup of your favorite local honey
1 cup d’s Wicked Baked Apple Cider
Heat butter in a 10-12 inch skillet over medium heat until the foam from the melted butter dissipates. Add 1 cup d’s Wicked Baked Apple Cider and honey, stir until smooth, simmer on medium-high heat until mixture has reduced to thicker consistency. Yeilds 1/2 cup of d’s Wicked Cider Syrup.
Alternative sweetener options: Use brown sugar instead of honey if you prefer by increasing the amount of d’s Wicked Cider by 1 cup to make up for lost liquid honey had provided.