Last night I spiced my cider. After careful measuring of honey and a spiced brandy tincture I made, it still tasted of fuck all except angry apples, so I dumped all the remaining brandy and the same again of honey in. It now tastes okay.
Now to bottle it so I can juice ANOTHER gallons’ worth of apples and do something with them. Cherry cider, maybe.
beers babe and fire
Slow cooker apple cider pulled pork
Apple Cider Glazed Doughnuts (Baked and Fried Versions)
She ready to fight man
Apple Cider Glazed Donuts
Apple Pecan Feta Spinach Salad with Maple Cider Vinaigrette
Clipper Ship Tea Company / Huntington, NY 🍁
A great spice cake that hits just right in fall. Made some adjustments which I will add (in parentheses). Recipe at the bottom.
2 ½ Cups Flour
2 Cups Sugar
1 ½ Cups Applesauce (Raised to 2 Cups. )
½ Cup Water (Subsisted Apple Cider for water. Added to desired consistency)
½ Cup Shortening
1 Cup Raisins
½ Cup Finely Chopped Walnuts
1 ½ Teaspoons Baking Soda
1 ½ Teaspoons Salt (cut to 1 Teaspoon)
¾ Teaspoon Baking Powder
¾ Teaspoon Cinnamon (Added to 1 Teaspoon)
½ Teaspoon Cloves
½ Teaspoon Allspice
*The method is fine for a cake, do not recommend for muffins
Measure all ingredients into large mixer bowl. Blend ½ minute on low speed, scrapping bowl constantly. Beat 3 minutes on high, scraping sides occasionally.
Grease and flour desired cookware. Pour into desired pan(s).
- 13x9x2 inch
- 2″ tall round layer pans 8 or 9 ½ inches round.
- Mini- Bread pans 5″ x 3 1/4″ x 2″ (like banana bread pans)
Preheat oven to 350°, to time or until inserted toothpick comes out clean.
- Bake cake pan 60-65 minutes.
- Bake Layer pans for 50-55 minutes
- Bake Bread pans 40-45 minutes
- Bake Muffin Tins 25-30 minutes
*For Muffins try this
Stir Shortening to soften, gradually add sugar, mixing together with a mixer. Once not one big thing of shortening, add eggs and mix well. Sift flour, baking soda, cinnamon, salt, baking powder, cloves, allspice together then slowly add to the bowl while mixing. Add applesauce and mix. Add water (or apple cider) while mixing well to desired consistency. Poor into desired tin and bake (as above)
Belated update- my cider has been chugging away a few weeks now, and it’s as dry as it’s going to be. Half of it has got a dose of potassium sorbate and sodium metabisulphite to halt the yeast, which I’ll sweeten with honey and add some spices to before bottling still, to be a nice hot pick me up in January. The other half I’ll prime, bottle, condition, and have next summer when the heat gets too much.
In a shocking twist I’ve also acquired another gallon’s worth of apples after a hearty afternoon of hitting the tree with a stick, so that’s going to need juicing too; I might get some frozen fruit and dump it in to make a dry, fruity cider for next year.
Charoset (apple, wine, cinnamon, honey): $43
This is one of my favorites because its just so warming, even if you don’t drink it hot. It’s just NICE. Now for this, i’d recommend either an apple vodka to be kosher for Pesach, or you could use rum that has been infused with apple. I feel tequila would not work here. You can also sub in a plum wine if you like it sweeter.
ANYWAY! You can essentially mix all of this together. BUT
For cold: let the cinnamon sticks sit in the liquor for 1-3 days, really getting their flavor out. Remove. Mix red wine and liquor. As it’s cold, I’d recommend a sparkling mead because uh…. just because.
For hot: Same as cold but I would recommend throwing everything into a slow cooker for an hour or so, get it all warm. Possibly throw some nutmeg or clove in there, so it’s a pseudo mulled wine with mead and liquor.