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
Directions:
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
Ingredients:
4 boneless chicken breasts
1/2 cup butter
2 Tbsp. apple jelly
1/2 cup apple cider
Salt
Pepper
Directions:
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 four.
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 four.
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 one 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
Directions:
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 five to eight hours. Or place
ingredients in a casserole and cook in a 325 degree oven
for two and a half to three 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.
Savory Autumn Carrots
Ingredients:
2 tablespoons oil
1 sweet onion, sliced very thin
2 pounds baby carrots
1 1/2 cups apple cider
1/4 cup packed brown sugar
1/4 teaspoon ground red pepper
2 tablespoons chives, chopped
Directions:
Heat oil and add onion in a large skillet; sauté three minutes.
Add carrots, cider, sugar, and pepper, and bring to a boil.
Cook mixture 10 minutes over medium heat or until carrots
are tender. Transfer carrots and liquid to a serving bowl
and garnish with chives.
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