Serves 2 with 2 chops per serving
4 cups freshly pressed apple cidar without presevatives, added sugar, oils or corn syrup
1 tablesppon.Balsamic vinegar
1 ½ teaspoons honey
Cidar Balsamic Sauce Directions:
Pour the apple cidar innto a medium saucepan. Simmer apple cidar until it reduces to approximately ½ cup, stirring occasionally. This may take an hour.
Chef’s Note: Do not boil the apple juice as it may scorch and darken the light fruity flavor. Allow it to slowly evaporate. Once it turns a coppery amber it should be stirred constantly.
Add basalmic vinegar and honey. Whisk to incorporate.
The reduction can be made ahead and chilled for up to a month before use.
Heat before serving.
Carmelized Onion Rings
1 very large white onion, peeled
½ teaspoon grapeseed oil
¼ cup chicken stock
Cut 2 rings about ½ inch thick from the center of the onion.
Carefully separate the rings, maintaining the circles.
Heat frying pan. When hot, add oil to frying pan.
When, when olive oil shimmers, add onion circles. Sprinkle lightly with salt.
Saute onions over medium heat, shaing and tossing the onions occasionally. The tops and bottoms of the rings should brown slightly.
Add ¼ cup chicken broth and cover. Continue to simmer until the rings are golden, soft and transluscent. The chicken broth will have evaporated.
May be prepared ahead and reheated before plating.
4 trenched lamb chops
1 tablespoon grapeseed oil
4 cloves garlic, peeled and crushed
1/8 teaspoon coarsely ground pepper
Place the lamb chops in a bowl.
Pour the grapeseed oil over the chops.
Spread garlic over both sides of the chops.\
Grill or broil the chops for 5 minutes or until golden brown.
Turn and grill or broil the second side until golden.
Plate the chops on top of the carmelized onion rings and drizzle with the cidar and balsamic vinegar glaze.