calvados

This simple, classic braise from northern France brings together the fall flavors of sweet apples, yeasty cider, cream and chicken. The only trick is flambéing the Calvados or brandy, which gives it a toasty flavor — it’s literally playing with fire, so if you’d prefer not to do that, you can stay safe and get very similar results by pouring the liquor in off-heat, and gently simmering it to evaporate the alcohol.

Poulet à la Normande

chicken,

Salt and black pepper

olive oil, duck fat or chicken fat

Calvados

pearl onions, peeled (frozen is fine)

cornstarch

crème fraîche (see note)

Pat the chicken very dry with paper towels, and season well with salt and pepper. Heat the fat in a large Dutch oven or deep skillet over medium-high until shimmering. Brown the chicken, in batches if necessary, skin side down until deep golden, 6 to 8 minutes, then flip, and sear the other side until golden, another 3 minutes.

If flambéing: Make sure there is nothing flammable near or above your stove. Gently warm the Calvados in a saucepan over medium heat. When the chicken is well browned, protect your hand, and use a long kitchen match to light the liquor on fire, then carefully pour it into the chicken pan. The flame can shoot over 2 feet high, so be careful. Cook until the flame subsides. If not flambéing: Once the chicken is browned, turn off the heat, and add the Calvados. When the sizzling subsides, turn the heat on to medium low, bring the liquid to a simmer and cook for 4 minutes to evaporate the alcohol.

Add the cider and onions, and bring to a boil over medium heat. Turn the heat down to a very gentle simmer. Quickly peel and core the apples, and cut them into 1 1/2-inch chunks, and place them on top of the chicken. Cover the pan, and cook, checking occasionally to ensure the liquid is maintaining a gentle simmer, not boiling, until the chicken is just cooked through, 35-40 minutes.

Remove the chicken, onions and apples to a platter, and cover. Make a slurry with the cornstarch and 3 tablespoons of cold water. Stir this into the braising liquid, and bring to a simmer for 1 minute, until thickened. Stir in the crème fraîche, and season the sauce with salt to taste, replace the chicken, onions and apples in the sauce and serve with crusty bread and a salad.

If you don’t have any (or don’t like) hazelnuts, try this autumnal treat with coconut flakes, pecans, walnuts, or peanuts—or simply leave them out.

Apple Caramels

Nonstick vegetable oil spray

hazelnuts

cinnamon sticks

apple cider

sugar

heavy cream

unsalted butter,

flaky sea salt,

vanilla extract

candy thermometer

Bon Appétit

Preheat oven to 350°. Lightly coat a 9x5" loaf pan with nonstick spray. Line pan with parchment paper, leaving a 2" overhang on long sides of pan; spray parchment.

Spread hazelnuts on a small, rimmed baking sheet and toast, tossing occasionally, until fragrant and light brown, 7–10 minutes. Let cool 10 minutes, chop, and set aside.

Bring cinnamon, cider, and sugar to a boil in a medium saucepan fitted with candy thermometer over high heat, swirling pan to dissolve sugar. Cook, swirling pan occasionally, until thermometer registers 280° and caramel is dark amber, 15–20 minutes.

Remove pan from heat and add cream, butter, and 1 tsp. salt (mixture will bubble vigorously). Return to medium-high heat and cook, swirling pan occasionally, until thermometer registers 250°, 5–10 minutes. Remove from heat and swirl in Calvados, vanilla, and reserved hazelnuts.

Pour into prepared pan and chill until firm but not hard, about 1 hour. Let sit at room temperature 5 minutes to loosen caramel, then lift from pan with parchment overhang. Peel parchment from caramel, trim edges, and cut into ¾" pieces. Wrap individually in parchment paper and chill, or serve on a platter. Sprinkle with salt just before serving.

Do Ahead: Caramel can be made 2 days ahead. Tightly wrap and chill.

If the apples aren’t cold when you wrap them, the dough won’t adhere, so make sure to put them in the fridge before you start on the dough for this apple dumplings recipe. For added texture and more fall flavors, stuff 1 Tbsp. cranberries, raisins, or pecans into the space where the apple cores used to be.

Apple Dumplings

salt

all-purpose flour,

unsalted

apple cider vinegar

brown sugar

cinnamon

ginger

sweet-tart

unsalted butter, melted

All-purpose flour (for dusting)

egg,

Granulated sugar (for dusting)

Vanilla ice cream

Pulse granulated sugar, salt, and 2 cups flour in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with a few pieces of butter visible, about fifteen 1-second pulses. With the motor running, quickly drizzle in Calvados and vinegar, then continue to pulse until dough is still crumbly but just holds together when squeezed.

Turn out dough onto a lightly floured work surface. Knead 1–2 times, pressing to incorporate any shaggy pieces. Divide into 4 pieces, then press each into a 3"-diameter disk. Wrap each with plastic and chill at least 1 hour.

Do Ahead: Dough can be made 1 day ahead; keep chilled.

Mix brown sugar, cinnamon, ginger, and salt in a medium bowl. Brush each apple half with butter, making sure to cover all sides completely. Dredge in brown sugar mixture, pressing to adhere.

Working with 1 disk at a time, roll out dough on lightly floured parchment or wax paper to a 10½x7½" rectangle. With the short side closest to you, place 1 apple half, flat side down, 1" away from the short side. Brush egg wash around apple. Using parchment to help you, lift dough at end farthest from you and fold over apple; seal edges. Trim, leaving about a ¾" border around apple. Brush with egg wash and fold border in on itself; pinch and crimp to seal. Brush with egg wash, then sprinkle with granulated sugar. Cut 3 slits on top and transfer to a parchment-lined rimmed baking sheet. Repeat with remaining dough and apples. Freeze 30 minutes.

Preheat oven to 425°. Bake dumplings until crust is set and golden brown, 15 minutes. Reduce oven temperature to 300°, then loosely tent dumplings with foil. Continue baking until a tester inserted into the apple passes through with little resistance, about 30 minutes. Let cool 30 minutes. Serve warm with ice cream.

Do Ahead: Dumplings can be baked 1 day ahead; cover and chill. Rewarm in a 250° oven 10–15 minutes.

Create the perfect Norman Conqueror with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with apple. Absolut Vodka, Apple Juice, Fresh Pressed, Bitters, Calvados, Apple

Norman Conqueror

Absolut Vodka

Apple Juice, Fresh Pressed

Bitters

Apple

https://www.youtube.com/watch?v=mVCiks0AuJI

How to make a Norman Conqueror

Witbier, an unfiltered white beer made with wheat and spiced with coriander and citrus, lends its bready, citrusy and spicy tones and smooth texture to this Calvados-laced cocktail. To best play off the citrus notes of both the beer and orange juice, choose a citrus-forward amaro. Bonus points for saving the orange wheel to savor after you finish drinking: The cocktail’s flavors will slowly seep into the fruit, providing a refreshingly boozy snack to end on.

To Wit

Cognac

amaro,

orange juice

Belgian-style witbier,

orange wheel

In a shaker, combine the Calvados, amaro and orange juice. Add ice, cover and shake until well chilled. Fill a rocks glass with ice. Strain the cocktail into the glass and top with beer. Add the orange wheel and serve.

pomme, beurre, calvados, sucre, pâte brisée, crème fraîche, amandes en poudre, amandes effilées, jaune d'oeuf

Tarte aux pommes, à la crème et aux amandes

pommes reine des reinettes ou golden

g de beurre

c.à.s de calvados

g de sucre

g de pâte brisée

cl de crème fraîche

g d'amandes en poudre

g d'amandes effilées

jaunes d'oeuf

Couper les pommes en quatre et les peler. Ôter le coeur et les pépins. Faire compoter la moitié des pommes sur le feu doux, avec 15 g de beurre et un peu d'eau. 

Pendant ce temps, émincer le reste des pommes et les faire macérer dans le Calvados avec 50 g de sucre. 

Abaisser la pâte. Foncer une tourtière beurrée. Garnir le fond de la tarte de la compote. Recouvrir de lamelles de pomme. Enfourner et cuire 15 mn. 

Pendant ce temps, mélanger la crème fraîche avec la poudre d'amandes, le reste du sucre et les jaunes d'oeufs. 

Sortir le moule du four. Napper les pommes du mélange précédent. 

Parsemer d'amandes effilées. Enfourner à nouveau pendant 15 mn. 

Sage Butter-Roasted Turkey with Cider Gravy Recipe

Sage Butter-Roasted Turkey with Cider Gravy

coarse kosher salt

sage

unsalted butter

apple cider apple juice

(or more) Turkey Stock (click chicken broth

all purpose flour

Calvados (apple brandy) or applejack brandy

Rub salt and dried sage together in small bowl. Place turkey in roasting pan; sprinkle all over with sage salt. Cover pan with plastic wrap; chill turkey overnight.

Set rack at lowest position in oven and preheat to 375°F. Pat turkey dry. Tuck wing tips under; tie legs together loosely. Stir butter and chopped sage in small saucepan over low heat until butter melts. Brush all over turkey; sprinkle with pepper.

Roast turkey 1 hour; baste with any pan juices. Reduce oven temperature to 350°F. Roast turkey 45 minutes. Pour 3/4 cup apple cider over; turn pan around. Continue to roast turkey until instant-read thermometer inserted into thickest part of thigh registers 165°F, basting and turning pan occasionally for even cooking, about 1 1/4 hours longer. Transfer turkey to platter; tent loosely with foil and let rest 30 to 45 minutes (internal temperature will rise 5 to 10 degrees).

Pour all pan juices into large measuring cup. Spoon off fat that rises to surface. Transfer 2 tablespoons fat to heavy large saucepan; discard remaining fat. Place turkey roasting pan over 2 burners. Add 2 cups stock or broth and 3/4 cup cider. Bring to boil over high heat, scraping up browned bits. Boil liquid until reduced to 1 1/2 cups, about 6 minutes. Add mixture from roasting pan to degreased pan juices. If necessary, add enough stock to measure 3 1/2 cups stock mixture.

Place saucepan with turkey fat over medium-high heat. Add flour; whisk 2 minutes. Whisk in stock mixture. Boil until gravy thickens enough to coat spoon thinly, about 6 minutes. Whisk in 2 tablespoons Calvados, or more to taste, and sage. Season with salt and pepper.

Named for a region in Normandy known for its apples (and Calvados), Poulet Vallée d'Auge combines both in a rich, creamy sauce.

Poulet Vallée d’Auge

firm, tart apples (such as Pink Lady

olive oil

chickens,

salt and black pepper

leek,

shallots, finely chopped

Calvados (apple brandy)

thyme

bay leaves

chicken broth

crimini (baby bella) mushrooms, trimmed, halved

crème fraîche

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

Heat 2 Tbsp. butter in a large heavy pot over medium heat. Add apples and cook, turning occasionally, until golden in spots, 10–12 minutes. Transfer apples to a plate and set aside.

Increase heat to medium-high and add oil and 1 Tbsp. butter to pot. Season chicken with salt and pepper and, working in batches, cook until browned, about 5 minutes per side. Transfer chicken to another plate; set aside.

Add leek and shallots to pot; cook, stirring often, until softened, about 4 minutes. Remove pot from heat, add Calvados, and ignite with a long match or lighter. After flames die down, return pot to heat and add cider. Bring to a boil, reduce heat, and simmer until slightly reduced, about 3 minutes.

Return reserved chicken to pot and add thyme, bay leaves, and broth. Bring to a boil; reduce heat, cover pot, and simmer, adding reserved apples back to pot halfway through, until chicken is cooked through, 20–25 minutes.

Meanwhile, heat remaining 2 Tbsp. butter in a large skillet over medium-high heat. Add mushrooms and cook, tossing occasionally, until browned and softened, 6–8 minutes; season with salt and pepper. Transfer mushrooms to a plate.

Whisk crème fraîche and egg yolk in a small bowl. Using a slotted spoon, transfer chicken and apples to a baking sheet and remove pot from heat. Whisk crème fraîche mixture into cooking liquid in pot. Gently mix in chicken, apples, and mushrooms.

DO AHEAD: Chicken and apples can be cooked 1 day ahead. Cover and chill. Cook mushrooms and finish sauce just before serving.

Pork with Apples, Calvados and Apple Cider

pork tenderloin, trimmed,

butter

apples

shallots,

Calvados apple brandy

whipping cream

Epicurious

Place pork slices between plastic wrap. Using mallet, pound pork slices to 1/4-inch thickness. (Can be prepared 4 hours ahead. Cover tightly and refrigerate.)

Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add apples and sugar to skillet and sauté until golden brown, about 6 minutes. Set aside.

Melt 2 tablespoons butter in another heavy large skillet over high heat. Season pork with salt and pepper. Add pork to skillet and sauté until just cooked through, about 2 minutes per side. Transfer to plate; keep warm.

Melt 1 tablespoon butter in same skillet over medium heat. Add shallots and thyme and sauté 2 minutes. Add Calvados and boil until reduced to glaze, scraping up any browned bits. Stir in cream and cider; boil until mixture thickens to sauce consistency, about 3 minutes. Season with salt and pepper.

Reheat apples, if necessary. Arrange a few pork slices on each plate. Spoon sauce over. Top generously with sautéed apple slices and serve.

escalope de dinde, cidre, crème, fond de veau, champignon, calvados

Escalope à la normande

escalopes de dinde

cl de cidre (brut de préférence sinon le sucre ressort à la cuisson)

cl de crème d'Isigny

cuillères à soupe de fond de veau

500 g de champignon

cl de calvados

Faire cuire les escalopes de dinde et les faire flamber au calvados.

Dans une casserole, porter à ébullition le cidre et y jouter une cuillère à soupe de fond de veau.

Eplucher les champignons et les faire revenir dans une poêle.

Y ajouter le cidre et le fond de veau ainsi que la crème.

Incorporer les escalopes à l'ensemble et laisser réduire la sauce 5 minutes.

De fines escalopes de veau accompagnées de champignons de Paris dans une délicieuse sauce au calvados, au cidre et à la crème fraîche d'Isigny. Un vrai régal normand tout simple à servir avec un bon riz basmati !

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Top 11 calvados recipes from across the web

The most viewed calvados recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Poulet à la Normande

Apple Caramels

Apple Dumplings

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To Wit

Tarte aux pommes, à la crème et aux...

Sage Butter-Roasted Turkey with Cid...

Poulet Vallée d’Auge

Pork with Apples, Calvados and Appl...

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The most viewed calvados recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine