Louisburg Cider Mill

Yield: Serves 8 – 10

First,

Make the Bread Pudding:

• 4 oz. unsalted butter
• ½ cup brown sugar
• ½ cup sugar
• 5 large eggs, lightly beaten
• 2 cups heavy cream
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 tablespoon pure vanilla extract
• 1 cup raisins
• 16 Louisburg Cider Mill Cider Doughnuts
• ¼ cup Calvados (Apple Brandy)
• or ¼ cup Louisburg apple cider

Instructions:

Preheat oven to 350°
In food processor or mixer, combine butter and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, nutmeg, vanilla, and Calvados. Process until blended. Lightly butter a 9×13 baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins over the top. Pour the egg mixture over the doughnuts; soak for 5 – 10 minutes. You may need to push the doughnut pieces down during this time to ensure even coverage by the egg mixture. Cover with foil and bake for 35 – 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set but still soft.

Next,

Make the bourbon sauce:

• 1 ½ cups heavy cream
• 2 teaspoons pure vanilla extract
• ¼ cup sugar
• 1 tablespoons corn starch
• ¼ cup bourbon (Maker’s Mark)
• or ¼ cup Louisburg apple cider

Instructions:

Heat the cream, vanilla and sugar in a saucepan over high heat, whisking, for 3 minutes. Dissolve the cornstarch in the bourbon. When bubbles form around the edges of the cream, whisk in the bourbon mixture. As the cream boils up, remove the pan from the heat and continue whisking vigorously until thoroughly blended and slightly thickened. Place over low heat for 1 minute. (This is not a thick cream sauce, it is meant to be fairly thin.)

Finally . . .

Make the spiced whipped cream:

• 2 cups heavy cream
• 1/8 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Instructions:

Beat the cream with an electric mixer until soft peaks form. Add the sugar cinnamon, and nutmeg. Continue to beat mixture until it forms stiff peaks.

To serve: Cut the pudding into 3 x 3 inch pieces. Place in center of serving plate. Spoon the Bourbon Sauce over the pudding. Top with Spiced Cream Garnish with a sprig of fresh mint.

Yield: Makes 2 ½ dozen mini donuts

Ingredients:

• 2 cups flour
• 3/4 cup sugar
• 3/4 tablespoon baking powder
• ½ teaspoon salt
• 2 tablespoons chopped rosemary
• ½ cup Louisburg apple cider
• ¼ cup milk
• ¼ cup vegetable oil
• ½ cup olive oil
• 2 eggs
• ¼ cup lemon juice
• ½ cup toasted pine nuts
• salt
• olive oil

Instructions:

1. Preheat oven to 350°
2. Mix all dry ingredients in a bowl and make a well in the center. Combine wet ingredients in another bowl, then add to dry ingredients.
3. Stir until mixture is slightly lumpy, pour batter into a mini donut pan (filling each donut 2/3 full) and bake at 350 degrees until golden, 12 -15 minutes.
4. Finely chop the pine nuts, and add salt to taste. Place in a shallow pan. Brush the top of each faux-nut with olive oil, then dip.

1. Try soaking beans or rice overnight in Louisburg Cider, instead of water.
2. Baste meats with Louisburg Cider, in place of water or wine, in your basting recipe.
3. When making apple pie, use Louisburg Cider, instead of water in your crust recipe.
4. Our Apple Cider is great for enhancing your BBQ Sauces!

We have used this to baste a whole turkey or a turkey breast when baking and also to moisten turkey stuffing:

Directions:

Warm 1/2 cup butter in pan. Add:

• 1 cup Louisburg Cider
• 1 cup Orange Juice
• 1/2 cup Lemon Juice
• Flavor all with a bit of Crushed Basil

Cook over low heat until well dissolved.

• 3/4 cup Fresh, Louisburg Apple Cider
• 6 tablespoons Soy Sauce
• 2 tablespoons Unsalted Butter
• 1 large Clove Garlic

Directions:

Combine Cider and Soy Sauce. Bring to a boil and simmer 3 minutes. Add Butter and Garlic. Cook until sauce thickens enough to coat the back of a spoon (about 20 minutes). Place Salmon on baking pan, skin side down, and coat.