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Cooking With Fresh Apple Cider
By Brenda Hyde
Autumn not only brings the arrival of apples, but of
fresh apple cider. Nothing beats a cool fall day
treat of cake doughnuts and a tall glass of fresh
cider. If you can't make it to a local orchard you
will find cider in the produce section of your grocery
store as well. Don't miss out on this traditional
autumn treat. Buy an extra gallon and save it for
the following recipes!
Spiced Mulled Cider
Ingredients:
2 quarts apple cider
3/4 to 1 cup RealLemon Juice from concentrate
1 cup firmly packed light brown sugar
8 whole cloves
2 cinnamon sticks
In large saucepan, combine all ingredients; bring to a
boil. Reduce heat; simmer uncovered 10 minutes to
blend flavors. Remove spices; serve hot with extra
cinnamon sticks and sliced apples if desired. Note:
You can tie spices in a small square of cheesecloth
to make removal easier.
Apple Jelly Chicken
4 boneless chicken breasts
1/2 cup butter
2 Tbsp. apple jelly
1/2 cup apple cider
salt
pepper
Place chicken under broiler or grill. Broil 4 inches from the
heat for 10 minutes, turning once. Meanwhile, combine butter,
jelly and apple cider in a saucepan; heat and stir over medium
heat until jelly melts. Season chicken with salt and pepper.
Brush mixture over chicken. Broil or grill for one minute, turn.
Brush jelly mixture over chicken, again cook for one minute.
Turn and repeat process. Serves 4.
Applesauce Pancakes with Apple Cider Syrup
Pancakes:
2 eggs
2 cups flour, sifted
1 cup milk
1 cup natural applesauce
1 tsp. salt
2 Tbsp. baking powder
4 Tbsp. melted butter
Combine all the ingredients, mixing until
smooth. Cook on a hot griddle or skillet.
Serve with Apple Cider Syrup (see recipe).
Makes about 16 pancakes. Serves 4.
Apple Cider Syrup
Ingredients:
2 cups fresh apple cider
1 cup sugar
2 Tbsp. cornstarch
1 tsp. cinnamon
2 Tbsp. fresh lemon juice
4 Tbsp. butter
Combine all ingredients, except butter, in a saucepan
over medium heat until mixture thickens. Boil for 1 minute.
Remove from heat and stir in the butter. Serve hot over
pancakes.
Autumn Stew
Ingredients:
2 pounds lean beef stew meat, or roast cut into cubes
1 (1 ounce) envelope onion soup mix
1 (1 ounce) envelope brown gravy mix
1 1/2 cups apple cider
Optional: Diced apples, baby carrots, potatoes
Brown the beef in a skillet, seasoning with pepper. (Don't
use salt, since the soup mixes contain enough). Place the
beef, onion soup mix, brown gravy mix and apple cider in a
slow cooker and cook on low for 5 to 8 hours. Or place
ingredients in a casserole and cook in a 325 degree oven
for 2 1/2 to 3 hours. Notes: Add the optional ingredients
and serve with fresh bread. If you leave those out it can
served over cooked noodles or rice.
Apple Bread for Bread Machines
1 1/2 pound loaf
Ingredients:
2 1/4 tsp. Active Dry Yeast
3 cups Bread Flour
1 tsp. Cinnamon
2 Tbsp. Brown Sugar
2 Tbsp. Butter
1 Tsp. Salt
1 1/4 cups Apple Cider
Place in bread baking pan per manufacturer's directions.
Brenda Hyde is a freelance writer living on ten acres in rural Michigan with her husband and three kids. Stop by and visit her garden blog, Garden of Grace & Whimsy, and her photography blog, A Dance of Words & Photos.
SeptemberLady "Born and have lived in Southern MD most of my life. My husband and I just finished building a new home on the family farm, where I hope to retire in the near future.
My interests: Doll collecting, cookbook collector (especially old ones), antiques, family/friend get-togethers, cooking/baking, flower and vegetable gardening, bird-watching."
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Memorial Day: Backyard Grilling
Growing and Using Garlic Chives
The Perfect Porch Swing