May
Tangerine and gingerbread escalope
The freshness of citrus is always right in the month of May. Treat yourself by enjoying the Tangerine and Gingerbread Escalope.
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Ingredients
- 3 chicken or turkey escalopes
- 1 teaspoon of butter
- 2 onions
- 473 ml of Cider Beaupré
- 4 mandarins
- Granulated Sugar
- 6 gingerbread slices
- Salt and pepper
Preparation
- Cut the escalopes, cook it in butter and add chopped onions.
- Add salt and pepper.
- Add the Cider Beaupré and cook it 20 minutes.
- Peel and separate the mandarins. Cook it in butter and add granulated sugar. Let it caramelize.
- Take off the crust from the gingerbread slices. Cut it as finely as possible. Add to the meat and cook 5 minutes. If sauce is already reduced, add a cup of water.
- Add mandarins. Cook it briefly.
- Suggested presentation.
Beaupré mix
The Classical
In a martini glass, add some ice cubes, then, pour a generous quantity of Cider Beaupré. Garnish with a small cranberry skewer and savour!
The Romantic
Pour gently a Cider Beaupré bottle in a champagne flute. Add a touch of grenadine. Beautify with a fresh luscious strawberry!
The Adventurer
In a tumbler, pour 250 ml of Beaupré Cider amalgamated with 250 ml of McCoy beer. The sweetness of Cider Beaupré and the bitterness of McCoy espouse each other so perfectly, you’ll be charmed!
The Exuberant
In a whiskey glass, let softly trickle a whole spoon of maple syrup. Fill the glass with Beaupré Cider. This blend will stimulate your senses like they’ve never have before!
