TVarmy
Well-Known Member
I have some three month old apfelwein (from my first ferment ever), and I'm now thinking about how to use it. It's great to drink, but I was wondering if it'd be good as an ingredient for cooking? Does anyone have any recipes to use it? Obviously, it's not something in every American cookbook. Sorry if there are a lot of recipes, but all my search found was apfelwein marinated catfish (and we don't usually get cheap catfish in my area, although tilapia would probably do).
I've been thinking I might sear some pork chops, and then deglaze the pan with some apfelwein, adding salt, pepper, and butter to make a sauce, along with maybe some cider vinegar, dried cherries or onions. Does that sound good?
Of course, I'm planning on keeping some to age for a year or so, since apfelwein is a drink that continues to condition. I just enjoy it so much already, I'd like to work with it.
I've been thinking I might sear some pork chops, and then deglaze the pan with some apfelwein, adding salt, pepper, and butter to make a sauce, along with maybe some cider vinegar, dried cherries or onions. Does that sound good?
Of course, I'm planning on keeping some to age for a year or so, since apfelwein is a drink that continues to condition. I just enjoy it so much already, I'd like to work with it.