Fall Recipes with a Cider Twist

With fall finally here, it’s time to break out the seasonal favourites, including cider. Long popular in Europe, cider is finally seeing a rise in popularity here in Canada. Not only does cider make a robust and delicious beverage selection, cider and apple lager can make flavourful additions to classic dishes to help perfect the balance of sweet and tart notes.

Developed by Chef Richard Julien, the recipes below for Molson Cider Vinaigrette and Apple Cake with Mad Jack Glaze will bring a new taste of autumn to your table that will wow your family and friends.

Molson Cider Vinaigrette

· 1 cup Molson Canadian CiderTM
· 1 cup extra virgin olive oil
· 1 lemon – zested and juiced
· 1 clove of garlic
· 3 tbsp. honey
· 2 tbsp. fresh picked thyme
· 3 tbsp. dijon
· 2 tsp horseradish
· 2 splashes of hot sauce
· Salt and pepper to taste
· ½ cup grated smoked cheddar cheese
· 1 jar baby pickled beets
· Mixed greens
· 2 tbsp. fresh mint
· 2 Granny Smith apples, sliced

In a blender measure all ingredients, except the olive oil, and blend together on medium speed. Slowly drizzle in all of the oil. Season to taste. Serve over mixed greens and garnish with grated smoked cheddar cheese, baby picked beets, sliced apple and top with fresh mint.


Apple Coffee Cake with a Molson Mad Jack Glaze

Cake Ingredients:
· 2.5 cups all-purpose flour
· 1 tsp baking powder
· ½ tsp baking soda
· 1 tsp ground ginger
· ½ tsp fresh ground nutmeg
· ½ tsp salt
· ¾ cup unsalted butter
· 1 ½ cup sugar
· 3 eggs room temp
· ¼ cup buttermilk
· ¾ cup Mad Jack
· 2 cups shredded apple
· 2 tbsp. Espresso powder
Glaze Ingredients:
· ¼ cup Mad Jack
· 2 cups icing sugar
· 2 tsp lemon juice

Cake Directions:
Measure the flour, baking powder, soda, ginger, nutmeg and salt together in a bowl and set aside. Meanwhile, measure the butter and sugar into a mixer with a whip attachment and cream both together on high. Turn down the mixer to low and add in the eggs one at a time. Add the shredded apples, can of Mad Jack, buttermilk and espresso powder. Next add the dry ingredients in three equal parts, allowing the mixture to be fully incorporated into the wet mix each time. Butter and flour a 9 x 9 pan and pour in the batter. Bake at 325oF for about 40 minutes. Remove and rest for 15 minutes before removing the loaf from the pan.

Glaze Directions:
Measure all ingredients into a heavy bottom pot, stir over a medium heat until the sugar liquid mix dissolves. Continue to stir and cook on medium low heat for about 7 minutes. Remove, from the heat and rest for 10 minutes before glazing the cake.