Availability varies by market
Molson Canadian Cider
While the bold balanced sweetness of Molson Canadian Cider contrasts the hearty and savoury gravy, the lively carbonation and acidity cuts right through it. Adding the cheese curd’s creamy flavour and texture it makes it an overall well-balanced pairing. And if you decide to include the cider in your cooking you will find it is a great way to unlock new flavours that adds a whole new layer to the recipe.
- 4 cups (1L) Chicken stock (if not cooking with Cider use 5 cups, 1 ¼ L chicken stock)
- Molson Canadian Cider
- 1 ¼ cups (250ml) Molson Canadian Cider
- 1 pc (85g) Carrot peeled and cubed
- 1 pc (65g) Onion peeled and diced
- 1 pc (65g) Macintosh apple diced
- 2 pc (80g) Celery diced
- 2 tbsp. (50ml) Vegetable oil
- 3 tbsp. (50g) All-purpose flour
- 2 tbsp. (50ml) Cider vinegar
- ½ tsp (8g) Kosher Salt
- Fresh ground Black pepper to taste
- 4 cups (1L) Vegetable oil for frying
- 5 pc (1kg) Yukon gold potatoes cut into fries
- 2 cups (220g) Cheese curds
- Heat oven to 450°F
- In a roasting pan add vegetable oil, flour, carrots, onion, celery and diced apple. Stir with a wooden spoon.
- Roast for 10 – 15 minutes; until vegetables are golden brown.
- Pour stock, Molson Canadian Cider (if cooking with Cider) and vinegar over vegetables and return to the oven for an additional 15-20 minutes; stock should be thicker and darker in colour.
- Strain gravy and reserve.
- Heat oil in a deep fryer or deep heavy skillet to 280°F.
- Pre-fry potatoes for 5 minutes. Make sure they are cooked but with little color. Cool on paper towel.
- Heat oil up to 365°F. While the oil is heating, you can begin to warm your gravy.
- Place the fries into the hot oil, and cook until light brown, about 5 minutes. Make the fries in batches if necessary to allow them room to move a little in the oil. Remove to a paper towel lined plate to drain.
- Place the fries on a serving platter, and sprinkle the cheese over them. Ladle gravy over the fries and cheese, and serve immediately.