Harvest Cider Poutine


• 8 Medium Sized Yukon Gold Potatoes
• 2L Canola Oil
• 12 oz. Cheese Curds (3 oz. per person)
• 12 oz. Pulled Pork (3 oz. per person)
• 3 cups of Your Favourite Gravy
• Approx. 3 cans Molson Canadian Cider
• 1 Bag Coleslaw Mix (purple cabbage, green cabbage, carrots)
• 3 Granny Smith Apples
• 1/8 cup Apple Cider Vinegar
• 1/2 cup Olive Oil
• 1 tsp Dry Mustard
• 1/2 tsp Celery Seed
• 1 tbsp Sugar
• 1/2 tsp Salt


Prepare the fries by cutting 8 med-sized Yukon Gold potatoes into 3/8" strips. Soak in water for 15 minutes and then blanch in canola oil for 5 min at 300 F. Drain and let cool. Raise temperature to 350F and cook for approx. 5-7 minutes (until crispy on the outside and sweet & moist inside). Note: Colour of fries may vary but golden brown is the ideal!
Next prepare the gravy. Infuse your favourite gravy with Molson Canadian Cider. Mix a ratio of 10:1 --> Gravy: Molson Canadian Cider (adjust according to taste). Combine in a saucepan and simmer for 10 minutes.
While simmering the gravy, prepare the coleslaw. Combine 1/8 cup of Molson Canadian Cider, apple cider vinegar, olive oil, dry mustard and salt in a bowl and add in one bag of coleslaw mix. Stir in 1 Granny Smith apple finely sliced into 1' bite-size pieces.
Once you have prepared all toppings place 1 cup of cooked fries in a shallow bowl (one bowl per person), add tempered curds and pour on gravy. Top with pulled pork and ¼ cup of coleslaw.
Pair with a glass of Molson Canadian Cider and ENJOY!
For this recipe and more visit molsoncanadian.ca/cider


With an abundance of apples at this time of year, it is a no brainer to incorporate them into your favourite dishes. Molson Canadian Cider and Smoke's Poutinerie have partnered to put a seasonal twist on a Canadian classic. By adding apples, coleslaw, pulled pork and Cider to the traditional fries, curds and gravy, this poutine has a taste that is as crisp and refreshing as the cider that has gone into it.




Tuesday, October 6, 2015 - 10:33am


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