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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 Syrup Glazed Chicken with Cider Sauce
Ingredients
| 1 | whole chicken (2 - 3 lbs) |
| 2 | carrots, chopped |
| 1 | large onion, chopped |
| 2 stalks | Celery, chopped |
| 3 | apples, cut into halves or quarters |
| - | oil for brushing |
| To taste | salt and pepper |
| 125 ml (1/2 cup) | Cataphard Orchards & Son inc. Apple syrup |
Sauce
| 30 ml (2 tbsp.) | butter |
| 1 | shallot, minced |
| 60 ml (1/4 cup) | apple cider |
| 45 ml (3 tbsp.) | Cataphard Orchards & Son inc. Apple syrup |
| 250 ml (1 cup) | veal stock |
| To taste | salt and pepper |
Method
Apple Syrup Glazed Chicken method
1. Preheat oven to 350°F.
2. Brush chicken with oil and season.
3. Cut vegetables and place them in a roasting pan. Place chicken on top of vegetables.
4. Place in oven and roast for 1.5-2 hours.
5. Baste chicken every half hour with Apple syrup. 30 minutes before it’s ready, spread apple pieces around chicken.
6. Remove from oven and let stand 5 minutes before slicing.
7. During this time, retrieve cooking juices and mix with Apple syrup.
8. Serve with cooked apples, celeriac mash and sauce.
Cider Sauce method
1. In a non-stick pan, melt butter. Sweat shallot for 2 – 3 minutes. Deglaze with cider. Add syrup and pour in veal stock. Reduce until desired consistency.
2. Serve immediately.
Note
• For a softer, creamier texture, add a bit of 35% cream to the sauce.
• TIP: For crispier skin, separate the chicken skin from the breast meat by carefully sliding your fingers in between. Spread butter under the skin and cook as explained above.
• Flavour your butter with Apple syrup (see turkey recipe), lemon zest, sundried tomatoes, honey, tarragon, minced garlic, etc.
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