Best Grape Cider Grapple Calvados Punch Recipes

GRAPE PUNCH

Steps:

• In a large punch bowl or pitcher, combine the juices; mix well. Stir in soda just before serving.

MULLED GRAPE CIDER

Steps:

• In a large saucepan, combine grapes and 2 cups water; bring to a boil, stirring constantly. Press through a strainer; reserve juice and discard skins and seeds. , Pour juice through a double layer of cheesecloth into a 5-qt. slow cooker. Add the sugar, cloves, cinnamon sticks, nutmeg and remaining water. Cover and cook on low for 3 hours. Discard cloves and cinnamon sticks.

CRANBERRY GRAPE PUNCH

Steps:

• Add the Kool-Aid to a pitcher.
• Pour in the cranberry juice; stir until the Kool-Aid is disolved.
• Chill in the refrigerator until ready to serve (3-4 hours).
• When ready to serve, stir in the club soda.
• Serve over ice.

POULET AU CIDRE (CHICKEN IN CIDER AND CALVADOS)

Steps:

• Peel and core apples. Finely chop half of one apple and cut the rest into 12 wedges. Toss the apple in lemon juice.
• Heat half the butter in large frying pan. Add the chicken pieces, skin side down, and cook until golden. Turn chicken over and cook another 5 minutes. Remove the chicken and pour off fat.
• Heat 1 tablespoon butter in the same pan and add onion, celery and chopped apple. Fry over moderate heat for 5 minutes without browning.
• Remove from heat. Sprinkle flour into mixture and stir. Add Calvados and return to heat. Gradually stir in cider. Bring to a boil, return chicken to pan, cover and simmer gently for 15 minutes.
• Heat remaining butter in small frying pan. Add apple wedges and fry over moderate heat until browned and tender. Remove from heat and keep warm.
• Remove the chicken pieces from the pan to a platter and keep warm. Skim excess fat from cooking liquid. Add creme fraiche, bring just to a boil and simmer 4 minutes, until it thickens enough to coat the back of a wooden spoon. Season with salt and pepper. Pour sauce over chicken and serve with warm apple wedges.

SPARKLING GRAPE PUNCH

Steps:

• In a saucepan, combine water and sugar.
• Bring to a boil; boil for 3 minutes.
• Cool.
• Add juices and mix well.
• Stir in ginger ale just before serving.

CIDER AND CALVADOS GELEES WITH CHAMPAGNE GRAPES

Steps:

• In a small bowl sprinkle gelatin over water to soften 1 minute. In a saucepan combine cider and sugar and bring to a rolling boil. Boil mixture, skimming froth, until reduced to 2 cups. Stir in brandy and lemon juice and pour through a sieve lined with a double thickness of dampened cheesecloth or paper towel into a bowl. Stir gelatin mixture into hot cider mixture, stirring until gelatin is dissolved. Stir mixture well and divide among four 1/2-cup molds. Chill gelées until firm, at least 3 hours, and up to 2 days.
• To unmold gelées, dip bottoms of molds, 1 at a time, into a bowl of hot water 3 seconds. Run a thin knife around edges of molds and invert gelées onto 4 small dessert plates.
• Serve gelées with small bunches of grapes alongside.

FLAMMKUCHEN APFEL CALVADOS

Steps:

• Combine flour, water, oil and salt. Make a dough. Knead well. Cover with foil (so the dough does not dry out) and let it rest for half an hour in the refrigerator. Preheat oven at 410 F degrees.
• Roll out dough very thin and place on baking sheet.
• Spread dough with yogurt, like you would a pizza sauce.
• Chop apples finely, marinate in cinnamon sugar, Calvados, and salt.
• Spread apple mixture onto yogurt-covered dough evenly.
• Bake for 6 minutes, or until edges of crust turn brown, and the crust is a cracker-like texture.

CITRUS & WHITE GRAPE JUICE PARTY PUNCH

Steps:

• In a punch bowl, combine grape juice, lemonade concentrate and orange juice concentrate. Add soda; serve immediately. If desired, garnish with fruit.