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Apple Cinnamon Court Bouillon

Author
JWU College of Culinary Arts

Yield
2 quarts (1.9 liters)

Serving Size
As needed

Recipe ID
C00875

Ingredients
US standard
Metric
Olive oil
1 tablespoon
1 tablespoon
Shallots, peeled, rough chopped
1 tablespoon
1 tablespoon
Marsala wine
1 cup
237 milliliters
Vegetable stock
1 quart
0.94 liter
Apple cider
1 quart
0.94 liter
Cinnamon sticks
2 each
2 each
Nutmeg
1 teaspoon
1 teaspoon
Juniper berries
1 teaspoon
1 teaspoon
Maple syrup
¼ cup
60 milliliters
Thyme, fresh
¼ cup
11 grams
Bay leaves
2 each
2 each
Peppercorns
1 tablespoon
1 tablespoon
Kosher salt
1 teaspoon
1 teaspoon
Preparation
  1. Gather all the ingredients and equipment.
  2. Sweat the shallots in olive oil over medium heat with a lid until they begin to breakdown and release their juices (approximately 5 minutes).
  3. Add the Marsala wine and deglaze the pan.
  4. Add the remaining ingredients and bring to a boil.
  5. Turn the heat down to a simmer and continue to cook until the ingredients have released their flavor.
  6. Taste and adjust flavor.
  7. Strain the court bouillon through a fine chinois, reserve the liquid, and discard the solids.
  8. Add the liquid back to the pot, bring to a boil, reduce the heat so it is in the proper poaching temperature range, 160°F to 185°F (71°C to 85°C).
  9. Add the protein to the court bouillon and cook to the desired internal temperature.