Pommeau: Canadian Food Experience Project Challenge FivePosted: November 22, 2013
I am happy to announce that I’ve decided to join the Canadian Food Experience Project. The project began back in June, 2013, and is a collection of stories through regional food experiences. Through these stories, participants hope to bring global clarity to our Canadian Culinary Identity. I joined the project a little late, as I didn’t think I’d have the time to commit to a post a month. Now I do, and I am playing a little bit of catch up. This post speaks to challenge five: the Canadian Harvest in Alberta. As a member of OFRE, I can’t think of a more regional harvest celebration than apples!
Remember my post on apple pressing and how, at the end of the post, I promised to tell you what we made with all that juice? Well, here it is. The product of my fall harvest: Pommeau. While pressing all that juice at Kevin Kossowan’s place, he introduced us to Pommeau. It’s a simple and tasty mix of Calvados (apple brandy) and fresh apple juice. It’s incredibly simple to make, and takes the annoyance out of having to make cider out of all that juice. Also, because you are mixing the juice with such a high percentage of alcohol, it kills all the bacteria and natural yeast, meaning you do not have to pasteurize it! How awesome is that?
Next step, corking. This was super fun! We rent a machine from winning wines, and the process was extremely efficient.
Depending on how much pommeau you want to make, you will need:
1 part Calvados (we used Boulard)
2 parts fresh pressed apple juice
Mix together. Serve on ice as a aperitif, or serve with some club soda for a sparkling beverage. Enjoy, a lot!