Applejack Cobbler: Difference between revisions

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==Recipe==
==Recipe==
For the Fresh Cranberry Sauce:
* 1 cup sugar
* 1 cup water
* 1 package (12 ounces) fresh cranberries
For the Cocktail:
* 1 cup Fresh Cranberry Sauce
* 3 1/2 ounces orange juice (not fresh squeezed, commercial juice will have more consistent flavor, and more sugar)
* 2 1/2 ounces pomegranate molasses
* 11 dashes Angostura bitters
* 2 cups Laird's Applejack
* 1/2 cup Punt e Mes
* 1/2 cup Schonauer Apfel Apple Schnapps
Directions
# Combine the sugar and water in a medium saucepan. Bring mixture to a boil. Add cranberries, return to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Allow the sauce to cool 15 minutes before using. Leftover cranberry sauce can be refrigerated up to 1 week.
# Measure cranberry sauce, orange juice, pomegranate molasses, and bitters into a quart-sized pitcher. Add applejack, Punt e Mes, and apple schnapps. Blend with an immersion blender until smooth. Serve immediately or refrigerate up to four hours.
# To serve, pour 1 cup of cocktail mixture into a cocktail shaker and fill with ice. Shake for 15 seconds, then strain evenly into two cocktail glasses. Repeat as needed.
APPLEJACK COBBLER (1 GALLON) (REV 12.5.15)
APPLEJACK COBBLER (1 GALLON) (REV 12.5.15)
* 8 cups -  Lairds Applejack (NOT Bonded)
* 8 cups -  Lairds Applejack (NOT Bonded)

Revision as of 17:00, 20 February 2019

Recipe

For the Fresh Cranberry Sauce:

  • 1 cup sugar
  • 1 cup water
  • 1 package (12 ounces) fresh cranberries

For the Cocktail:

  • 1 cup Fresh Cranberry Sauce
  • 3 1/2 ounces orange juice (not fresh squeezed, commercial juice will have more consistent flavor, and more sugar)
  • 2 1/2 ounces pomegranate molasses
  • 11 dashes Angostura bitters
  • 2 cups Laird's Applejack
  • 1/2 cup Punt e Mes
  • 1/2 cup Schonauer Apfel Apple Schnapps

Directions

  1. Combine the sugar and water in a medium saucepan. Bring mixture to a boil. Add cranberries, return to a boil. Reduce heat and simmer until sauce thickens, about 10 minutes. Allow the sauce to cool 15 minutes before using. Leftover cranberry sauce can be refrigerated up to 1 week.
  2. Measure cranberry sauce, orange juice, pomegranate molasses, and bitters into a quart-sized pitcher. Add applejack, Punt e Mes, and apple schnapps. Blend with an immersion blender until smooth. Serve immediately or refrigerate up to four hours.
  3. To serve, pour 1 cup of cocktail mixture into a cocktail shaker and fill with ice. Shake for 15 seconds, then strain evenly into two cocktail glasses. Repeat as needed.


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