Nov 07 2013
Fresh apple cider helps make the transition from fall into winter so much easier. Here are six of my favorite apple cider recipes ranging from drinks to dinner. What are yours?
1. DRINK IT
My favorite is simply warm apple cider with Yahara Bay apple brandy.
2. DRESS IT UP
1/4 cup balsamic vinegar
3 tbsp apple cider
2 tsp mustard
1/3 cup olive oil
1 tbsp maple syrup
1/4 tsp salt
Mix all ingredients and adjust flavors to your liking.
3. SPICE IT UP
2 tbsp butter
4 tart apples, peeled, cored and diced
1/2 white onion
4 poblanos, roasted and peeled
1 habanero, seeds removed, finely chopped
1 tsp chipotle sauce
1/4 cup sugar
1 cup apple cider, reduced to 1/4 cup
Heat butter, add onion and sauté until soft
Reduce heat and add chopped chiles, apples and sugar, sauté 10 minutes
Add reduced cider, marjoram and adobo sauce.
Remove from heat and cool.
4. SPREAD IT
Jalapeno-Cider Aioli (adapted from tasting a yummy sandwich at the Alchemy)
1/2 cup mayo (the real deal!)
1/2 jalapeno, minced, or to taste
1 large or 2 small cloves garlic minced
1/4 cup reduced apple cider (Reduce 1/2 cup by simmering about 10 minutes)
Mix and enjoy!
5. GLAZE IT (2 for 1 recipe)
Pumpkin Bread with Cider Glaze
2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
Pinch nutmeg clove
1/2 tsp allspice
1 tsp ginger powder
1/2 cup butter
1 cup roasted squash
3/4 packed brown sugar
1/4 cup granulated sugar
3 tbsp plain or vanilla yogurt
1 apple, peeled and diced (optional)
Preheat oven to 350.
Mix dry ingredients together in a bowl.
Beat together butter and brown sugar. Add mashed squash, eggs and other wet ingredients.
Mix dry into wet ingredients, stirring just until mixed.
Fold in apples.
Bake about 50-55 minutes, or until knife comes out clean.
Let cool before glazing.
2 tbsp butter melted
2 tbsp cider
1 tbsp apple brandy
1 1/2 cups confectioner’s sugar
Stir together until it has a thick but pourable consistency.
6. ROAST IT
1 acorn squash
1 tbsp butter
1 cup apple cider or apple juice
1/4 cup brown sugar
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp allspice
Fresh rosemary, to taste
Preheat oven to 425 degrees F. Cut acorn squash in half from stem to opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven safe pan or dutch oven. Add squash slices, toss to coat with butter.
In a bowl, combine the apple cider or juice, salt, cinnamon and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 tsp, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.
Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10-20 minutes. Serve!
Originally published in Madison Magazine, Nov, 2013.