He serves it with apricot sauce and, of course, the requisite hard sauce. The recipe for the flaming wassail, more of a mulled wine than a traditional punch, has been passed down from chef to chef.

Chef Ben’s apricot and thyme crusted pork tenderloin Yield: 4-6 people 3 pounds Pork Tenderloin 2 cups Dried Apricots 1 clove Peeled […] ...

For the pan sauce, add the apple cider to the skillet and heat over medium-high heat while scraping up any browned bits on the bottom of the skillet. Stir in the apricot preserves and Dijon mustard.

4. Meanwhile, in a saucepan over medium heat, combine the preserves, cider, brandy, and vinegar. Cook, stirring constantly, for 10 minutes, or until it reduces by half. Serve with the sauce.

This one-pan chicken dinner features juicy chicken thighs braised in cider vinegar, mustard, and broth. Fresh tarragon and chives give a freshness to the buttery pan sauce.

After combining all the ingredients in a saucepan, the sauce is simmered for about 15 minutes then cooled. Bonne Maman's Best BBQ Sauce works in place of many recipes that use barbecue sauce; any ...

Tasting notes: The cider is semi-dry, with a bit of funk around the apricot and lavender — flavors that sing of June.

Sugar Snap Peas With Cranberry-Apple Cider Sauce 10 to 12 servings This dish combines snap peas with the seasonal flavors of cranberries and apple cider.

1. In a medium large nonaluminum saucepan, combine the apple cider, sugar, water and cinnamon stick. Place over medium heat and bring to a simmer, stirring to dissolve the sugar.

Sweet Apple Cider Apples (the sweeter the better) In a large, wide-mouth preserving pot (same as for making Apple Butter), boil fresh cider, uncovered, until reduced by half. Stir occasionally.