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Culinary academy
Our recipes have been developed by Melanie Marchand magazine 7 Days as well as the Culinary Academy of Montreal .
Roast Duck Magret with Cranberry- Apple Syrup Sauce
Sweet and Sour Apple Syrup Chicken
Asian Pork Tenderloin with Hoisin-Cataphard apples
Coconut, Apple and Syrup Muffins
Grilled Peach Salad with Rosemary-Prosciutto and Apple Syrup
Thyme-Butter Roasted Turkey with Apple Syrup
Turkey Bolognaise Sauce with White Wine and Apple Syrup
Rack of Pork with Mustard, Apple Syrup and Thyme
Apple, Pear and Apple Syrup Sorbet
Apple Chips in Apple-Vanilla-Cinnamon Syrup
Apple Syrup Glazed Chicken with Cider Sauce
Waldorf salad with Apple Syrup and Apple Butter Vinaigrette
Apple Syrup Poached Apples with Vanilla and Ginger
Sambuca-flambé Grilled Doré-Mi Cheese with Apple Syrup
Turkey Millefeuilles with Spinach, Goat Cheese and Apple Syrup
Apple Sangria
Ingredients
| 375 ml (1/2 btle) | sparkling apple cider |
| 750 ml (1 btle) | dry cider (10%-12%) |
| 125 ml (1/2 cup) | Apple syrup |
| 10 ml (2 tsp.) | Goldschläger Cinnamon Schnapps |
| 15 ml (1 tbsp.) | freshly-squeezed lime juice |
Topping
| ½ | sliced apple |
| ½ | sliced orange |
| ½ | sliced lime |
| 60 ml (1/4 cup) | dried cranberries |
Method
1. Fill 1/3 of a pitcher with ice cubes.
2. Add all ingredients. Mix well.
3. Add the topping and enjoy!
Note: For more fruit flavour, let stand for 24 hours without the sparkling cider. Add the sparkling cider just before serving.
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