Harvest Cider Poutine: Fall flavours meet Canada's favourite snack (Recipe)

Dec 19 2017, 6:33 pm

Move over pumpkins – it’s apple season! With an abundance of apples at this time of year, it is a no brainer to incorporate them into your favourite dishes.

One of our favourite things about apples? Cider. Especially the crisp, sharp, refreshing taste that finishes incredibly smooth with Molson Canadian Cider. And we have the perfect recipe for our cider-loving readers.

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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. This fun recipe will definitely be worth the extra effort in the kitchen.

Bon appétit!

Here’s what you need to make this seasonal twist on one of Canada’s favourite foods:

  • 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
  • 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
  • ½ tsp salt


1. Prepare the fries by cutting eight medium-sized Yukon Gold potatoes into 3/8 inch 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!

2. 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.

3. 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 bag of coleslaw mix. Stir in a Granny Smith apple finely sliced into 1 inch bite-sized pieces.

4. 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!

Serves 4 people.

For this recipe and more visit here.

DH Vancouver StaffDH Vancouver Staff

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