Difference between revisions of "Applejack Cobbler"

From Chanticleer Society
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==Recipe==
 
==Recipe==
 +
APPLEJACK COBBLER (1 GALLON) (REV 12.5.15)
 +
* 8 cups -  Lairds Applejack (NOT Bonded)
 +
* 2 cups - Punt e Mes
 +
* 2 Cups – Schonauer preferred (or Berentzens) Apple Schnapps
 +
* 4 Cups – Ocean Spray Cranberry Sauce (4 cups / = 2 BAGS see below recipe)
 +
* 2 Tablespoons (which equals 1 tablespoon per each bag of Cranberry) BRAGG’S Apple Cider Vinegar – ACV-  (this ingredient is a new addition)
 +
* 14 oz -  Florida Natural or Tropicana Orange juice (DO NOT use fresh-squeezed OJ, it doesn’t have enough sugar, and is inconsistent in flavor).
 +
8 24 Dashes of Angostura bitters
 +
* 1 -bottle (14 ounce) Al Wadi Pomegranate Molasses
 +
* 1 - 16 oz Bottle Fiji water (for dilution)
 +
 +
==Cranberry Sauce Recipe==
 +
(This is the same recipe that is on the back of the bag of cranberries)
 +
* 1 Cup Water
 +
* 1 Cup Sugar
 +
* 1 12-oz. Bag Ocean Spray Cranberries
 +
* 1 Tablespoon Bragg’s Apple Cider Vinegar per each bag of cranberry
 +
 +
==Directions==
 +
* Follow cooking directions on cranberry package, use a potato masher on cranberries while they are cooking, but do make sure cranberries are cooked through. 
 +
* After cranberries are ready, add apple cider vinegar, and stir well to incorporate.
 +
* Then immediately add Applejack, Punt e Mes  & Apple Schnapps, and zap with stick blender to emulsify cranberry pulp.  (We pulse with a stick blender at this point  because we need to add alcohol to the cranberry sauce in order to prevent it from gelling—but- we don’t want to add too much liquid (which increases the difficulty of capturing the cranberry pulp under the blades). 
 +
* Once the liquid is emulsified, now add the OJ, pomegranate molasses, angostura bitters, and ¼ teaspoon (not quarter ounce) of saline solution.  Whisk well to blend.
 +
* Add water to batch, and bottle.  Fill each bottle only 3/4 to the top.  This will provide headspace in bottle so that it has room to be shaken.
 +
* NEW:  WITH THE ADDITION OF SALT, THIS RECIPE NOW NEEDS TO REST FOR 24 HOURS BEFORE SERVING
 +
* Garnish with Cape Gooseberry
  
 
==Source==
 
==Source==
[[Audrey Saunders]]
+
[[Audrey Saunders]], 2004 Bemelmans Bar
  
 
==External Links==
 
==External Links==

Revision as of 16:54, 20 February 2019

Recipe

APPLEJACK COBBLER (1 GALLON) (REV 12.5.15)

  • 8 cups - Lairds Applejack (NOT Bonded)
  • 2 cups - Punt e Mes
  • 2 Cups – Schonauer preferred (or Berentzens) Apple Schnapps
  • 4 Cups – Ocean Spray Cranberry Sauce (4 cups / = 2 BAGS see below recipe)
  • 2 Tablespoons (which equals 1 tablespoon per each bag of Cranberry) BRAGG’S Apple Cider Vinegar – ACV- (this ingredient is a new addition)
  • 14 oz - Florida Natural or Tropicana Orange juice (DO NOT use fresh-squeezed OJ, it doesn’t have enough sugar, and is inconsistent in flavor).

8 24 Dashes of Angostura bitters

  • 1 -bottle (14 ounce) Al Wadi Pomegranate Molasses
  • 1 - 16 oz Bottle Fiji water (for dilution)

Cranberry Sauce Recipe

(This is the same recipe that is on the back of the bag of cranberries)

  • 1 Cup Water
  • 1 Cup Sugar
  • 1 12-oz. Bag Ocean Spray Cranberries
  • 1 Tablespoon Bragg’s Apple Cider Vinegar per each bag of cranberry

Directions

  • Follow cooking directions on cranberry package, use a potato masher on cranberries while they are cooking, but do make sure cranberries are cooked through.
  • After cranberries are ready, add apple cider vinegar, and stir well to incorporate.
  • Then immediately add Applejack, Punt e Mes & Apple Schnapps, and zap with stick blender to emulsify cranberry pulp. (We pulse with a stick blender at this point because we need to add alcohol to the cranberry sauce in order to prevent it from gelling—but- we don’t want to add too much liquid (which increases the difficulty of capturing the cranberry pulp under the blades).
  • Once the liquid is emulsified, now add the OJ, pomegranate molasses, angostura bitters, and ¼ teaspoon (not quarter ounce) of saline solution. Whisk well to blend.
  • Add water to batch, and bottle. Fill each bottle only 3/4 to the top. This will provide headspace in bottle so that it has room to be shaken.
  • NEW: WITH THE ADDITION OF SALT, THIS RECIPE NOW NEEDS TO REST FOR 24 HOURS BEFORE SERVING
  • Garnish with Cape Gooseberry

Source

Audrey Saunders, 2004 Bemelmans Bar

External Links

References