ONLY WITH CIDER CAN IT TASTE SO GOOD

OUR UNIQUE PROCESS

MINOT CIDER HOUSE: EXPERTISE AND PASSION AT THE SERVICE OF TASTE

One of the great features of the cider of Minot Cidery is the use of the closed-tank method rarely used in the production of sparkling cider in Quebec.

This method is realized in two stages. The first step is a conventional fermentation of apple must in order to obtain a still or flat cider. The second stage takes place in a closed tank where a second fermentation is activated in order to obtain and store the carbon dioxide which prompts the bubbles. At this point, the bottle used for the traditional Champenoise method is replaced by a pressure resistant steel tank. Yeasts are then added to the fermented cider. No additional sugar is needed. At a temperature maintained at 13°C, the magic of secondary fermentation begins. It lasts between four and six weeks, and can be stopped at any time, depending on the volume of carbon dioxide or CO2 desired.

The closed-tank method at Minot Cider House produces fine sparkling ciders, in which the signature of the apple dominates. Several reasons can be given for this, including minimized handling and a closed circuit which prevents air from altering the cider. Thus, the entire bouquet of apple ends up in the bottle!

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MAPLE PORK THIGH AND LA BOLÉE

Recipe: Richard Bizier

Food styling &Photography: Roch Nadeau


(SERVES 8)
PREPARATION TIME: 30 MINUTES
MARINATE: 2 HOURS
COOKING: 3HOURS

INGREDIENTS

  • 1 pork thigh of 1,5 to 2kg (3 to 4 lb) (with or without skin) or shoulder roast
  • 6 garlic cloves cut lengthwise
  • 2 onions thinly sliced
  • 500ml (2 cups) La Bolée du Minot cider

MARINADE

  • 250 ml (1 cup) of Maple syrup
  • Juice of 1 orange
  • 45 ml (3 tbsp.) of HP sauce
  • 45 ml (3 tbsp.) Ketchup
  • 15 ml (1 tbsp.) Lemon juice
  • 10 ml (2 tsp.) Lemon zest
  • 5 ml (1 tsp.) Rosemary
  • 5 ml (1 tsp.) Thyme
  • Salt and pepper, to taste

PREPARATION

Cut diamonds shpaes (score) meat with a sharp knife. Insert garlic slivers.
Mix together marinade ingredients and spread over all surfaces.
Let stand in marinade for 2 hours in refrigerator (or overnight if desired)

Preheat oven to 200ºC (400ºF). Place onions in bottom or roasting pan, place thigh on the pan’s grill over top of onions and cook 25 minutes.
Reduce heat to 160ºC (325ºF) and continue cooking for 2 hours or more until meat is weel done. Baste with marinade several times while cooking. Pour cider over onions when they become golden brown.

Note: if using an outdoor rotisserie grill, attach the thigh securely above burning coals. Let roast cook for 3 to 4 hours basting regularly with marinade until the crust is a nice golden and caramel colour.

Serve with chilled La Bolée du Minot cider.

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