Food & Dining

Veal with cider equals a taste of fall

A sweet and tart cider glaze coats thinly cut veal scaloppini for this quick dinner.
A sweet and tart cider glaze coats thinly cut veal scaloppini for this quick dinner.

I love the colorful display of so many different apple varieties and also the taste of apple cider this time of year. It reminds me of New England with the smell of cider being made in the orchards near my childhood home.

We don't have leaves changing color in the Keys when fall arrives but there is a definite cooling of the air and water. So, cider.

Apple cider is made from fermented juice of apples and is called hard cider. Unfiltered apple juice can also be sold as cider. Either one will work in this recipe of cider-glazed veal. The glaze works well with chicken or pork about a quarter inch thick.

If cider isn't available, use apple juice. Be sure skillet is hot before adding the veal so it will brown instead of steam. For a beer pairing, Miami Herald food editor Evan Benn recommends Angry Orchard Stone Dry Hard Cider. "technically a cider, not a beer, this newcomer is naturally gluten-free, has very little residual sugar or sweetness, and pairs wonderfully well with this dish."

The countdown:

  • Place water for pasta on to boil.



  • Prepare the ingredients for both recipes.



  • Make the veal.



  • Make the linguine.

Shopping list:

  • Three quarters of a pound veal quarter inch thick.



  • One small bottle apple cider.



  • One bottle honey.



  • One bottle balsamic vinegar.



  • One package broken walnuts.



  • One package whole-wheat linguine.



  • One bag washed spinach.



  • One container cornstarch.



  • Staples: Canola oil, salt and black peppercorns.

Cooking the veal:

  • Half cup apple cider.



  • One teaspoon cornstarch.



  • The veal.



  • One teaspoon canola oil.



  • Salt and freshly ground black pepper.



  • Half a tablespoon honey.



  • One teaspoon balsamic vinegar.



  • Two tablespoons walnuts, broken into small pieces.

Remove one tablespoon cider to a small cup and add the cornstarch. Mix well and set aside. Remove visible fat from veal. Heat oil in a large nonstick skillet over medium-high heat. Add the veal and brown two minutes. Turn over and brown second side two minutes. Sprinkle with salt and pepper to taste. Remove to a plate.

Add the cider to the skillet and reduce by half, about one to two minutes. Add the honey and vinegar and cook to combine the liquids. Add the cornstarch mixture and stir to thicken the sauce, about one to two minutes. Spoon the sauce over the veal and sprinkle walnuts on top.

Per serving: 294 calories (31 percent from fat), 10 g fat (1.5 g saturated, 3 g monounsaturated), 132 mg cholesterol, 37.3 g protein, 12.8 g carbohydrates, 0.6 g fiber, 111 mg sodium. Yields two servings.

Cooking the spinach and linguine:

  • Quarter pound whole-wheat linguine.



  • Two teaspoons canola oil.



  • Two cups washed, ready-to-eat spinach.



  • Salt and freshly ground black pepper.

Bring a large saucepan filled with water to a boil and add the linguine. Boil three minutes if using fresh, eight minutes if using dried. Add the canola oil to a bowl with two tablespoons of the pasta cooking liquid. Drain the linguine and add to the bowl with the spinach.

Toss until the spinach wilts in the heat of the pasta. Add salt and pepper to taste. Serve with the veal.

Per serving: 245 calories (20 percent from fat), 5.4 g fat (0.5 g saturated, 3 g monounsaturated), no cholesterol, 9.2 g protein, 43.9 g carbohydrates, 5.4 g fiber, 29 mg sodium. Yields two servings.

This is republished from the Miami Herald.

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