AppleJack Recipes

Appetizers

APPLEJACK HOT DOGS
1 pound beef Hot Dogs
¾ cup Laird’s AppleJack
½ Cup brown sugar
1 cup catsup
½ Tsp. Thyme
½ Tsp. Rosemary

Cut hot dogs into bite-sized pieces. In a saucepan, mix all other ingredients. Add hot dogs; cover and simmer 1 hour. Serve from a chafing dish. You can triple this recipe – men love it! May also be made and served in a crock-pot.

CIDER-STEAMED MUSSELS WITH APPLEJACK CREAM
Perfect for fall, when apples and mussels are in abundance.
1 onion, sliced thin
1 cup apple cider
32 mussels, cleaned
1/4 cup Laird's Applejack
2 cups heavy cream
White pepper to taste
Salt to taste
¼ cup minced fresh parsley leaves

In a large skillet with a tight-fitting lid, combine the onion, cider, and ½ cup water; bring to a boil over high heat. Add the mussels and cook them, covered, for 3-5 minutes, or until they are opened. Transfer the mussels with a slotted spoon to a hated serving dish, discarding any unopened ones. Cover them with a hot, damp dishcloth to keep them from drying out.

Add the AppleJack to the skillet and reduce the liquid to about ½ cup. Add the cream, a little at a time, bringing the liquid to a boil after each addition, and reduce this liquid until it measures about ¾ cup. Add the white pepper and salt it to taste. Strain the sauce through a fine sieve over the mussels, and sprinkle the mixture with minced parsley.

Yield: 4 servings

Source: The Winnetka Grill, Winnetka, Illinois

Side Dishes

AMERICAN ONION SOUP
2 to 3 onions, thin sliced
Butter
8 cups beef stock
1/8 cup Laird’s AppleJack
Salt and Pepper to taste
French bread
Mozzarella Cheese

Sauté onions in butter. In separate pan, heat beef stock. Add AppleJack, onions, salt and pepper. Simmer until onions are tender. Put soup in separate crocks with a slice of French bead. Place a large slice of Mozzarella cheese over top of crock. Heat in a 400-degree oven until cheese melts.

Source: Chef Dan Cummings, The Peach Tree Restaurant, Wall, New Jersey

BUTTERNUT SQUASH AND APPLE SOUP
3 tablespoons sweet butter
2 whole slices of white bread
2 whole apples
2 pounds butternut squash
2 cups onions, sliced
2 quarts chicken stock
¼ tsp. Tarragon
1cup heavy cream
Salt to taste
White pepper to taste
5 cups sour cream
¼ cup Laird’s AppleJack
5 tsps. Fresh chives, coarsely chopped

Peel, core and quarter the apples. Peel and chop the squash. Slice the onions. Melt the butter in a deep skillet over a low flame. Sauté the onions, butternut squash, and apples in the butter until tender. Cut bread into cubes and add to the mixture. Add the chicken stock, tarragon, salt and white pepper to taste. Bring to a boil, then cover and simmer over a low flame until the squash and apples are fully cooked. About 5 minutes.

Remove from heat and puree in a food processor until creamy. Stir in cream and AppleJack. Serve hot, garnished with sour cream and chopped chives.

This soup is a meal in itself! Serve with rolls and cheese for a cold weather treat.

Yield: 4 servings

Source: Executive Chef Walter Plender, The American Harvest Restaurant, Vista International Hotel of New York City (Recipe modified by Jimmy Laird)

YAM SOUFFLÉ
3 pounds sweet potatoes, cut into small pieces, cooked and mashed 2 eggs, beaten stiffly
¾ cup brown sugar (1/4 and ½)
½ cup melted butter (1/4 and ¼)
1 tsp. Cinnamon
¼ cup Laird’s AppleJack (or a little more, if dry)
1 cup pecan halves

Cook potatoes for 15 to 25 minutes. Mash: add 2 beaten eggs; mix together with electric mixer. Add ¼ cup brown sugar, ¼ cup melted butter, salt, and cinnamon; mix. Add AppleJack and mix well.

Smooth out in casserole dish. Arrange pecan halves on top; sprinkle with ½ cup brown sugar and ¼ cup melted butter. Bake at 350 degrees for 20 minutes.

Entrees

GLAZED BAKED HAM
One Smoked Ham (Whole or Half)
1 jar orange marmalade
Laird’s AppleJack
Chicory
Pineapple Slices

Prepare ham according to directions. Score ham; pour enough AppleJack over ham to saturate score markings. Combine jar of marmalade with 1 jarful of AppleJack; mix well. Cover ham with mixture and bake at 350 degrees until golden brown. Garnish with chicory and pineapple slices.

STUFFED PORK CHOPS
6 center cut pork chops, thick enough to cut pocket in
1-cup onion, chopped
1-cup currant jelly
1-cup Laird’s AppleJack
½ package stuffing mix
1 can pineapple slices
1 small jar maraschino cherries

Sauté onion; add currant jelly and AppleJack; stir until smooth (strain before using). Prepare stuffing mix according to directions, using AppleJack as part of the liquid. Cut pocket and stuff each chop; secure with a skewer or toothpicks. Sear chops in hot skillet and place in baking pan. Bake at 350 degrees for ¾ to 1 hour, basting often.

VEAL SCOBEYVILLE
4 ounces veal, pounded very thin
Flour
1-teaspoon butter
1-teaspoon shallots
¼ cup green onion
½ teaspoon Madagascar green peppercorns
½ cup sliced mushrooms
1 small apple, sliced
4 ounces apple cider
1-teaspoon parsley
Salt and pepper to taste
1 ¼ ounce Laird’s AppleJack

Pound veal very thin. Flour and brown in butter; set aside. Sauté shallots, green onion, peppercorns, mushrooms, and apple together in pan until tender. Add cider, parsley, salt and pepper; heat. Add veal; heat, but don’t overcook. Flame with AppleJack and serve.

Source: Chef Kirk Smith, Royal Biscuit Restaurant, Rochester, New York

POACHED SALMON
3 tablespoons butter
3 cups sliced leeks, half moon
1-tablespoon shallots, minced
½ cup Laird’s AppleJack
½ cup apple cider vinegar
1-cup clam juice
1-cup heavy cream
2 teaspoons dill
2 tablespoons cornstarch diluted in water
Salt and pepper to taste
4 6-ounce salmon filets, poached

Sauté leeks and shallots in butter. Flame with AppleJack. Add vinegar and clam juice; reduce by half. Stir in heavy cream and dill. Add cornstarch mixture to desired thickness. Season with salt and pepper. Serve over poached salmon.

CHUTNEY CHICKEN
4 chicken breast halves
4 tablespoons flaked coconut
4 tablespoons chutney
1-teaspoon curry powder
Adolph’s unseasoned meat tenderizer
4 ounces Laird’s AppleJack
4 pieces of foil – 12x14 inches

Place each chicken breast on a piece of foil. Sprinkle meat tenderizer on each breast. Spread 1 tablespoon of chutney on each, then 1 tablespoon of coconut. Shake ¼ teaspoon curry powder on each; then pour 1 ounce of Laird’s AppleJack over each.

Bring top and bottom of foil up and fold over; then fold in sides to make a tight seal. Bake in a 375-degree oven for about 25 minutes.

Foil can be slit open and served, or removed completely before placing chicken on plate.

Yield: 4 servings

HEAVENLY APPLE GLAZE
This delicious golden glaze is the foundation for many summertime barbeque favorites
3 ounces butter
½ teaspoon shallots
2 ounces white vinegar
4 ounces Laird’s AppleJack
4 ounces apple Juice
1 ½ ounces apple butter
5 ounces apple jelly
2 shakes Worcestershire sauce
1/8 teaspoon lemon zest
Pepper to taste

Sauté shallots in butter; add vinegar. Carefully add AppleJack and bring to flame. Add the rest of the ingredients and reduce flame. When it has the consistency of a glaze, add lemon zest and remove from flame.

Marinate meats and brush on while barbequing. This marinade can be used for a baking glaze also.

BEEF FILETS WITH MUSTARD CREAM SAUCE
2 tablespoons butter
2 8-ounce, 1 ¼ inch thick tenderloin steaks
2 tablespoons Dijon mustard
1 teaspoon Worcestershire sauce
Pepper to taste
¼ cup Laird’s AppleJack
½ cup whipping cream

Melt butter in heavy skillet over medium high heat. Add steaks and cook to desired doneness, about 4 minutes on each side for rare. Take out meat; add mustard and Worcestershire sauce to skillet. Season with pepper; stir well.

Put meat back in skillet; remove pan from heat. Add AppleJack and ignite. When flame subsides, place steaks on plates and return skillet to heat.

Add cream to skillet and boil until reduced to a thin sauce, about 2 minutes. Pour over steaks.

VEAL APPLEJACK
4 ounces veal, pounded very thin
Flour
1 Tablespoon butter
1-teaspoon shallots
¼ cup green onion
½ teaspoon Madagascar green peppercorns
½ cup sliced mushrooms
1 small apple, sliced
4 ounces apple cider
1-teaspoon parsley
Salt and pepper to taste
1 ¼ ounce Laird’s AppleJack

Pound veal very thin. Flour and brown in butter; set aside. Sauté shallots, green onion, peppercorns, mushrooms, and apple together in pan until tender. Add cider, parsley, salt and pepper; heat. Add veal; heat, but don’t overcook. Flame with AppleJack and serve.

Source: Chef Kirk Smith, Royal Biscuit Restaurant, Rochester, New York

HOLIDAY POULTRY
Simple AppleJack Stuffing
Prepare packaged stuffing mix according to directions, substituting Laird’s AppleJack for part of the liquid.

Apple Jelly Glaze
Melt 1 jar apple jelly; add 1 cup AppleJack; stir until smooth.

Stuff turkey or chicken and glaze with jelly mixture. Bake for recommended time for weight of poultry. Baste often during baking. Garnish with crabapple slices and cherry.

Desserts

APPLEJACK POUND CAKE
1-pound butter or margarine
3 cups sugar
8 eggs, separated
3 cups sifted all-purpose flour
2 teaspoons vanilla
1/3 cup Laird’s AppleJack
½ chopped pecans

Cream butter and 2 cups of sugar until light and fluffy. Add egg yolks one at a time, beating thoroughly after each addition. Add flour alternately with vanilla and AppleJack in thirds, beating smooth after each addition. Beat egg whites until stiff but not dry. Beat remaining sugar into egg whites gradually. Fold egg yolk mixture into egg whites gently.

Sprinkle pecans on bottom of well-buttered 10-inch tube pan. Carefully turn batter into pan. Bake in a 350-degree over for 1-½ hours.

MARTHA WASHINGTON’S APPLEJACK WALNUT CAKE
1 ½ cups vegetable oil
2 cups sugar
3 eggs
2 cups flour, sifted
1/8 teaspoon ground cloves
¼ teaspoon mace
1 ¼ teaspoon cinnamon
1-teaspoon baking soda
¾ teaspoon salt
1 cup whole wheat flour, sifted
1 ¼ cups apple chunks
¼ cup Laird’s AppleJack

Beat vegetable oil and sugar until thick. Add eggs; beat well. Sift together four, cloves, cinnamon, mace, baking soda, and salt. Stir in whole-wheat flour. Add to oil and egg mixture; blend well. Add walnuts, apple chunks, and AppleJack. Stir until pieces are evenly distributed. Pour batter into a greased 10-inch tube pan.

Bake at 325 degrees for 1 hour and 15 minutes, or until cake tester comes out clean. Let cool for 10 minutes. Unmold and pour Orange Applejack Glaze over cake (Recipe below)

ORANGE APPLEJACK GLAZE
4 tablespoons butter
6 Tablespoons sugar
7 2 tablespoons brown sugar
8 ¼ cup Laird’s AppleJack
9 2 tablespoons orange juice

Melt butter in small saucepan and stir in both sugars. Add remaining ingredients; stir and bring to boil. Reduce heat and cook for 4 minutes. Remove from heat and cool slightly. Pour over cake while still warm.

APPLEJACK TRIFLE
1 pound cake
1 – 12 ounce jar currant jelly
½ cup Laird’s AppleJack
2 – 14 ounce jars tart applesauce
2 packages vanilla pudding, prepared according to directions AppleJack Whipped Cream
Slivered almonds

Spread slices with jelly. Place half on sides and bottom of trifle bowl. Sprinkle ¼ cup of AppleJack over cake slices; let stand until absorbed. Spoon half of the applesauce over cake. Cover with another layer of cake; sprinkle with ¼ cup AppleJack. Cover with another layer of applesauce. Cover completely with vanilla pudding.

Top with AppleJack whipped cream (Below) and garnish with slivered almonds.

APPLEJACK WHIPPED CREAM
1 1/3 cups chilled whipping cream
3 tablespoons confectioners’ sugar
3 tablespoons Laird’s AppleJack

With electric mixer, in medium bowl, whip all ingredients to soft peaks. Can be made 4 hours ahead – cover and refrigerate.

APPLEJACK PIE
1 – 10 inch pie crusts
3 tablespoons melted butter
1/3 cup sugar ¼ cup brown sugar
1-tablespoon cornstarch
2 tablespoons tapioca
1/8 teaspoon salt
¼ teaspoon ground nutmeg
4 cups freshly peeled and sliced apples
1-tablespoon quince jelly
½ cup Laird’s AppleJack

Line a 10-inch pie plate with piecrust. In a separate bowl, blend butter, sugars, cornstarch, tapioca, salt, nutmeg, and apples. Dissolve the quince jelly in the AppleJack and add to mixture. Fill piecrust; add top crust and seal edges. Bake at 350 degrees for 50 to 55 minutes.

NEW ENGLAND BERRY GRUNT WITH APPLE BRANDY SAUCE
2 cups berries, any kind, fresh or frozen
1-cup water
½ cup sugar
1 ½ cups all-purpose flour
2 tablespoons butter
½ cup milk
1/8 teaspoon salt
3 teaspoons baking powder

If berries are fresh, wash them well and place them in the water. Add the sugar and cook over low heat until tender, but not soft, (Approx. 5 minutes). Set aside. If berries are frozen, just defrost and set aside, no sugar is needed.

For dough, mix butter into flour with a pastry blender. Add the milk, salt and baking powder. Have a 1-quart heatproof mold ready. Grease it well with more butter and pour in the berries. Cover with the dough. Lay a piece of aluminum foil over the top. Tie this with a string and immerse the mold in a deep pot. Pour in water to reach halfway up. Cover the pot and simmer for approximately 1-½ hours. When finished steaming, turn out onto a deep platter and serve with Apple Brandy sauce (below)

APPLE BRANDY SAUCE
1-cup berries
½ cup sugar
1-cup water
¼ cup Laird’s AppleJack

Combine fresh or canned berries with sugar or water and boil gently until a bit thick. Add the AppleJack last.

Source: Rebecca Caruba. Colonial Cooking: a Treasury of Colonial Recipes. Maplewood, NJ: Hammond, Inc., 1975

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