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Calvados recipes
Here's a recipe for calvados sauce that shows how well calvados works in the kitchen, especially in sauces.
Easy creamy calvados sauce
This sauce tastes delicious with white meat like chicken, veal or fish.
4-6 servings
1.5 dl (5 oz) double cream
4 dl (10 oz) stock (veal or chicken for meat, fish for fish)
8 finely chopped mushrooms
3 cl (1 oz) of calvados
1 teaspoon of cornflour
Simmer the cream, stock and mushrooms for 20 minutes. Whisk the cornflour with the calvados and stir in the sauce. Season with salt and pepper.
Calvados and pepper sauce
Excellent with grilled meat, duck, venison or other game.
4-6 servings
1 tbsp tomato puree
1.5 dl (5 oz) double cream
4 dl (10 oz) brown stock
3 cl (1 oz) of calvados
1 tsp of cornflour
Salt and freshly ground black pepper
In a saucepan fry the tomato puree in some butter for a minute. Add the cream and stock and simmer for 20 minutes. Whisk the cornflour with the calvados and stir into the sauce. Season with salt and freshly ground black pepper and serve.
Calvados Teriyaki sauce
Use as a glace or serve as sauce with any grilled or fried food.
4-6 servings
4 tbsp honey
1 dl (3 oz) of Japanese soy sauce (like Kikkoman)
6 cl (2 oz) of calvados
1 teaspoon of corn flour
Whisk all the ingredients together in a saucepan, stir and simmer for a couple of minutes. Season with salt and freshly ground white pepper.
Chicken with apples and bacon in creamy calvados sauce
Serves 4
1 farm chicken
2 bottles of dry cider (33 cl)
2 apples
150 g (3.5 oz) bacon or lardoons
150 g (3.5 oz) mushrooms
1 yellow onion
1.5 dl (5 oz) double cream
6 cl (2 oz) calvados
Place the chicken in a buttered ovenproof dish and season with salt and pepper. Roast in the oven for about half an hour at 200°C (400°F). Roughly chop the apples, bacon, mushrooms and onion. Place around the chicken together with the cider and cream. Cook until the chicken is done (about 40 minutes). Serve with roasted potatoes, carrots and parsnips, for example. Other birds such as pheasant, turkey or guinea hen can also be cooked the same way (they take longer time to cook though).
Recipes and photos from Henrik Mattsson's book "Calvados" - many more recipes in the book.
Guide to visiting Calvados and Normandy
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Three easy recipes for sauces flavoured with calvados. Use a young calvados like Fine or Vieux with fresh apple tones (older calvados seemes like a waste of money). From left: creamy calvados sauce, calvados and pepper sauce and calvados Teriayki sauce. Photo: Henrik Mattsson.
Chicken with apples in creamy calvados sauce with bacon and mushrooms. A recipe with typical ingredients from Normandy. Serve with sparkling cider from Normandy. Photo Henrik Mattsson.
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