Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

Distinctions

2016Great GoldCatavinum World Wine Spirits Competition

2015GoldCoupe des Nations

2015GoldArtisan Awards - Wine

2015SilverAll Canadian Wine Championships

2015SilverSelections Mondiales des Spiritueux

2013GoldMondial des Cidres de Glace

2013GoldCoupe des Nations

2012GoldGrand Harvest Awards

2012GoldFête des Vendanges

2012GoldMondial des Cidres de Glace

2012GoldCoupe des Nations

2012Double GoldFinger Lakes International Wine Competition

2011Grand Gold and Best Québec ProductPrix du Public

2010Grand GoldPrix du Public SAQ

2010GoldLong Beach Grand Cru

2009GoldVinalies Internationales

2009GoldSélections Mondiales

2009GoldNew York IWC

2009GoldWorld Wine Championship

2009GoldCINVE

2009GoldOttawa Food and Wine Show Wine Competition

2008GoldConcurso Internacional de Vinos y Espirituosos Sevilla

2008GoldLos Angeles International Wine & Spirits Competition

2008Double GoldInternational Eastern Wine Competition

2008GoldCoupe des Nations

2008GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldBeverage Testing Institute - World Wine Championships - 92 Points "Exceptional"

2007Double GoldFlorida State Fair Wine & Grape Juice Competition

2007GoldCoupe des Nations

2007GoldLong Beach Grand Cru

2007GoldAll Canadian Wine Championship

2007GoldPacific Rim International Wine Competition

2006GoldAmerican Wine Society Commercial Wine Competition

2006GoldIndy International Wine Competition

2005GoldIndy International Wine Competition

2005GoldDallas Morning News Wine Competition

2005GoldAmerican Wine Society Commercial Wine Competition

2005GoldFinger Lakes International Wine Competition

2005GoldToronto Wine and Cheese Show

Apple Stuffed Fowl Supreme with Pinnacle Sauce

Servings

For serving 2

Time

Preparation time: 24 hours
Cooking time: 1 hour

Ingredients

Fowl:
2 breasts, any poultry, scalloped, marinated in Domaine Pinnacle Ice Cider for 8 to 12 hours

Stuffing:
1 apple, peeled and diced
1 oz (30 g) butter
1.5 oz (45 ml) maple syrup
2 oz (60 ml) Domaine Pinnacle Ice Cider

Sauce:
1/2 cup (125 ml) demi-glace
2 tbsp (30 ml) roux (1/2 flour, 1/2 butter)
1 oz (30 ml) cognac
2 oz (60 ml) Domaine Pinnacle Ice Cider
2 apple slices, thick
1 oz (30 ml) maple syrup

Preparation

To make the stuffing, fry apples in butter and add maple syrup. Flambé with cognac and add Domaine Pinnacle Ice Cider. Stuff the supremes insuring they do not "leak". Wrap them, like candy, in resinite plastic. Drop in boiling water for 10 to 15 minutes depending on size of supreme.

To make the sauce, fry the apple slices in butter, add syrup and Domaine Pinnacle Ice Cider and flambé with the cognac. Set aside. Thicken demi-glace with roux. Strain and add Pinnacle caramel and apples.

Sauté the supremes until golden and cut diagonally, width wise. (If partridge is used, cook in oven for 1 hour at 300°F, 150°C.)

Serve the supremes with the sauce and fried potatoes, carrrots, asparagus or fiddle heads. Decorate with a bouquet of fresh tarragon and apple slice.

Credits
Mathieu Grégoire, Chef owner, Le Goupil Renart
1268 Van Horne, Outremont, Quebec
Tel: 514-274-1110

Servings

For serving 2

Time

Preparation time: 24 hours
Cooking time: 1 hour