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Thumb_18351_Bay Scallops Braised In Apple Cider

Thumb_18351_Bay Scallops Braised In Apple Cider

Don't let that leftover gravy go to waste -- use all the meaty richness to braise some scallops. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_18167_Cider-Poached Foie Gras Torchon

Thumb_18167_Cider-Poached Foie Gras Torchon

Torchon is French for the "cloth" used to wrap the foie gras. This preparation produces a clean flavor that is closest to foie gras in the raw state. Read more about this recipe in The Kitchen Table: Brennan's of Houston.

Thumb_17633_Fennel, Celery Root And Apple Salad With Cider Vinaigrette

Thumb_17633_Fennel, Celery Root And Apple Salad With Cider Vinaigrette

Raw salads made with finely cut or shaved vegetables are crisp and bright, especially alongside hearty soups, stews and meat dishes. A mandoline is the easiest way to get thin slices.

Thumb_17629_Lamb Stew With Cider And Root Vegetables

Thumb_17629_Lamb Stew With Cider And Root Vegetables

This hearty stew provides an intoxicating dose of autumn in a bowl. Just about any cut of stewing lamb works here, slowly simmered in hard apple cider and vegetable stock with an assortment of root vegetables added later for color.

Thumb_18301_Roast Turkey With Apple Cider Gravy

Thumb_18301_Roast Turkey With Apple Cider Gravy

Traditional roast turkey is delicious. Hold onto some dark meat for mole poblano, a cup of gravy to make braised scallops, and some stuffing for baked trout. This recipe is part of Andrew Schloss's Sunday Dinners.

Thumb_18070_Autumn Cider Jelly

Thumb_18070_Autumn Cider Jelly

Processing the jelly for five minutes in a boiling water canner is necessary if you plan to shelve it or make it ahead for the holidays. If you’re planning to eat it quickly, just keep it in the refrigerator. This recipe was featured in Root Source: Apple Cider. It comes from Culinaria Eugenius.

Thumb_18179_Mulled Apple Cider

Thumb_18179_Mulled Apple Cider

Mulling spices can be brewed loose (then strained for serving) in the pot that warms the apple juice; or gather the crushed spices into an extra-large tea ball and immerse it in the warming brew, removing it before serving. Read more about this recipe at the Washington Post.

Thumb_18197_Cider Cup

Thumb_18197_Cider Cup

It’s different enough from its brother-in-law, the Blackberry Cup, that to only list the Cider Cup as a variant of said in-law encourages a lack of confidence in this beauty. Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Thumb_18192_Steaming Spiked Cider

Thumb_18192_Steaming Spiked Cider

Whenever I smell hot apple cider brewing, I think of the late fall and winter parties my parents threw. Read more about this recipe in Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist.

Thumb_17919_Apple Cider Caramel Cake

Thumb_17919_Apple Cider Caramel Cake

Apple cider reduced into a rich caramel sauce is baked right into this decadent, buttery cake. Bourbon, vanilla, cinnamon and ginger round out the flavors. The cake is great on its own, or with coffee or a scoop of ice cream.

Thumb_14363_Apple Cider Doughnuts

Thumb_14363_Apple Cider Doughnuts

These apple cider doughnuts are dense, richly spiced and have a faint taste of buttermilk. Serve them with applesauce and whipped cream. Read more about this recipe in the Washington Post.

Thumb_16874_Roasted Pork Loin Stuffed With Prunes And Apples

Thumb_16874_Roasted Pork Loin Stuffed With Prunes And Apples

A rich combination of roast pork and fall fruit warms you through and through.  This recipe is part of Andrew Schloss's Sunday Dinners.


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