#apple cider
I had to give the first two and the last one their own rows!! So cute, and so detailed! The eclipse one is also neat, but I wish the fill was more smooth. In order: Treasure, Ghost, Ancient, Dizzy, Tasty. Notice I snuck my boy in there!! Had to at some point.
Post link
ButterBeer
Ingredients
- 6-8 tablespoons butterscotch sauce (depending how sweet you like it)
- 3 cups apple cider
- 1 cup bourbon whiskey (optional)
- 2 cups ginger beer
- Whipped cream, for garnish
Instructions
- Heat cider, bourbon and butterscotch syrup in a medium saucepan until the butterscotch dissolves and the mixture is steaming hot. Remove from heat and stir in the ginger beer. Ladle into mugs and serve with loads of whipped cream on top.
Post link
Cider-Brined Pork Tenderloins with Roasted Apples
Servings: 4-6
STUFF
2 cups apple cider
1 cinnamon stick
2 teaspoons black peppercorns
2 teaspoons coriander seeds
1 teaspoon crushed red pepper
2 garlic cloves, crushed
Kosher salt
4 cups ice
Two 1- to 1 ¼-pound pork tenderloins
¼ cup plus 2 tablespoons cider vinegar
1 large shallot, minced
2 thyme sprigs
3 tablespoons sorghum syrup or pure maple syrup
¾ cup chicken stock
2 tablespoons unsalted butter
1 pound medium carrots, cut crosswise ¼-inch thick
2 Honeycrisp or Pink Lady apples—peeled, cored and cut into ½-inch pieces
2 tablespoons fresh orange juice
1 ½ tablespoons extra-virgin olive oil
2 tablespoons canola oil
STEPS
In a large saucepan, combine the cider, cinnamon, peppercorns, coriander, crushed red pepper, garlic and 3 tablespoons of kosher salt and bring to a boil, stirring to dissolve the salt. Remove from the heat, add the ice and let cool completely. Pour the brine into a bowl and add the pork tenderloins, then cover and refrigerate overnight.
Preheat the oven to 450°. In a small saucepan, combine the vinegar with the shallot, thyme and sorghum syrup and bring to a boil. Simmer over moderately high heat until reduced to ¼ cup, about 3 minutes. Add the stock and simmer until reduced to ½ cup, about 5 minutes; discard the thyme sprigs. Whisk in the butter and season lightly with salt; keep warm.
On a large rimmed baking sheet, toss the carrots with the apples, orange juice and olive oil; season with salt. Roast in the lower third of the oven, stirring once, until tender and browned in spots, about 25 minutes.
Meanwhile, drain the pork tenderloins and cut them in half crosswise; discard the brine. Pat the pork dry and season lightly with salt. In a large cast-iron skillet, heat 1 tablespoon of the canola oil until shimmering. Add half the pork and cook over moderately high heat, turning, until browned all over, about 10 minutes. Transfer the pork to a rimmed baking sheet. Wipe out the skillet and repeat with the remaining 1 tablespoon of canola oil and pork. Roast the pork in the upper third of the oven for about 12 minutes, until an instant-read thermometer inserted in the thickest part of the meat registers 140°. Transfer the pork to a work surface and let rest for 10 minutes.
Slice the pork and transfer to plates. Drizzle the sauce on top and serve with the roasted carrots and apples.
Post link
Autumn Chicken Escabeche with Roasted Apples and Grapes
Servings: 6
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
STUFF
¼ cup extra virgin olive oil
1 ½ pounds boneless chicken breasts, thighs or a mix
kosher salt and pepper
1 sweet onion, diced
2 cloves garlic, smashed
2 teaspoons cumin seeds
1 ½ cups white wine
1 ½ cups apple cider
½ cup apple cider vinegar
2 jalapeno or fresno chiles, sliced
2 bay leaves
4 thyme sprigs
1 apple, sliced
1 ½ cups grapes
STEPS
Preheat the oven to 400 degrees F.
Heat the olive oil in a large dutch oven or cast iron skillet set over medium high heat. Season the chicken with salt and pepper. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.
To the same skillet, add the onion, garlic, and cumin seeds. Cook, stirring occasionally until the onion is fragrant and the cumin seeds toasted, about 8-10 minutes. Slowly pour in the wine, cider, and apple cider vinegar. Bring to a boil over high heat and then reduce to low. Slide the chicken back into the skillet, skin side up, it should be mostly submerged. Add the chile, bay leaves, and thyme. Sprinkle the apples around the chicken and season with salt and pepper. Transfer to the oven and roast for 15 minutes. Remove from the oven, add the grapes and return to the oven for another 10-15 minutes or until the chicken is cooked through.
Let the chicken rest 5 minutes and serve with the sauce drizzled over the chicken with the roasted apples and grapes. Enjoy!
NUTRITION
Calories 344 kcal
Post link
Just in case you needed a reason to snuggle up with one of these babies – it’s Hot Toddy Day. #AnotherRoundPlease
(via do-not-touch-my-food)
Post link
“all (of) my friends are dumb”
Just outside Stanislaus National Forest, California
◕alec mcclure ◔photoblog
Post link
![When life gives you apples, make cider :]](https://64.media.tumblr.com/7b3bc494c1dd8a5a4688df7bf57f28d2/79eded82f91a719c-43/s1280x1920/546f0e3d7bd37163a5a02f4663414f017e941551.jpg "When life gives you apples, make cider :]")
Spiced Amaretto Apple Cider
2 ½ oz apple cider
1 oz amaretto
1 oz spiced rum
1 tsp honey
1 tbsp sugar
¼ tsp cinnamon
1 thin apple slice for garnish
cinnamon sticks for serving
Combine the apple cider, amaretto, and spiced rum in a cocktail shaker and shake for 15 seconds. Rim the rim of a glass with home and rim with sugar and cinnamon. Fill the glass with ice and pour drink over the top. Garnish with apple slice and cinnamon stick.
Post link
Warm and Toasty
1 ½ oz bourbon
1 ½ oz cranberry puree, thawed
5 oz hot apple cider
whipped cream
dash of cinnamon
apple slice and orange wheel
In a coffee mug, combine apple cider, cranberry puree, and bourbon. Stir and top with whipped cream and cinnamon. Garnish with apple slice and orange wheel.
Post link
Apple Cider Sangria
1 bottle pinot grigio
2 ½ c fresh apple cider
1 c club soda
½ c ginger brandy
3 honey crisp apples, chopped
3 pears, chopped
Combine all ingredients together in a pitcher and stir. Refrigerate for at least an hour before serving.
Post link
