Feel free to experiment with your favorite herbs, spices and fruits: blackberry-basil, peach-cardamom or apple-cinnamon. Cut up or smash fruit to release its flavor and add fruit juice for that extra kick.
Read more about this recipe at Steamy Kitchen.
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.
Applejack is a traditional American alcohol made from distilled hard cider.
This recipe comes from Rob Chirico's Hair of the Dog. For more of Rob's great cocktails, buy his Field Guide to Cocktails.
Fennel, Celery Root And Apple Salad With Cider Vinaigrette
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.
The Golden Delicious contributes sweetness, so there's no need for sugar in the filling. The Winesap is tart; hence, no lemon juice. The Jonathan is both sweet and tart, for added depth of flavor. Taken together, this crisp is slightly tart.
Read more about this recipe at the Washington Post.
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.
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.
Roast Turkey With Apple Cider Gravy
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.
Bay Scallops Braised In Apple Cider
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.
Cider-Poached Foie Gras Torchon
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.
This simple, scrumptious pork loin is roasted until browned then simmered slowly in apple cider for a tender, savory result. Use leftovers for barbecued pork grinders.
This recipe is part of Andrew Schloss's Sunday Dinners.
Leftover pork loin braised in apple cider is spiked to make an instant version of barbecued pork.
This recipe is part of Andrew Schloss's Sunday Dinners.
