apple cider

A galette is the perfect dessert for anyone who thinks the crust-to-fruit ratio of the average pie is way off. In a galette, the fruit filling is thinner, so you have more flaky pastry to every bite. It also means a galette cooks a bit faster and can be sliced while warm, a boon for the impatient. Don't be alarmed if your galette leaks as they most often do. The final product never seems to suffer.

Apple-Pear Galette With Apple Cider Caramel

all-purpose flour,

whole-wheat flour

sugar

salt

unsalted butter

60 milliliters ice water

egg,

Sanding sugar, for sprinkling (optional)

dark brown sugar

cornstarch

lemon zest

cinnamon

unsalted butter,

heavy cream

In the bowl of a food processor, combine flours, sugar and salt. Add the butter and pulse until the mixture resembles coarse sand with some larger pieces. Add the ice water and pulse just until the mixture is evenly moistened. Tip the mixture out onto a piece of plastic wrap. Use the edges of the plastic to pack the dough into a disc. Wrap and refrigerate for at least 1 hour and up to 3 days.

Heat the oven to 400 degrees. In a large bowl, toss together apples, pears, sugar, cornstarch, lemon zest and cinnamon. On a lightly floured piece of parchment, roll the dough out into a 12-inch circle. Top the dough with the prepared fruit in concentric circles leaving a 1 1/2-inch border. Lift and press the edges up over the fruit, folding as necessary. Using the parchment paper, transfer the galette to a rimmed baking sheet. Chill for 10 minutes.

Brush the border of the pastry with the beaten egg and sprinkle with sanding sugar, if using. Dot the fruit with the butter. Bake until the filling is tender and the crust is deep golden brown, about 45 minutes. Some of the juices may leak out, but that’s O.K.

Meanwhile, make the caramel: Bring apple cider to a boil over medium-high heat in a small saucepan. Continue to cook the cider until it has reduced to 1 cup liquid, about 13 to 14 minutes. Then add brown sugar, butter, and salt and stir to combine. Reduce heat to maintain a simmer, and continue to cook the mixture, whisking often, until it has become syrupy and thickened slightly, about 13 to 15 minutes. Whisk in the cream and set aside to cool slightly. (The caramel will thicken as it cools.)

Remove tart from the oven, and let it cool slightly on the pan on a rack. Transfer the galette to a serving plate and drizzle with caramel. Serve warm or at room temperature with any remaining caramel.

Their name may be fun to say, but whoopie pies aren’t really pies at all but rather soft, cakelike cookie sandwiches. These are inspired by a classic apple cider doughnut and, true to form, are dusted with cinnamon sugar. Apple cider that's been reduced and a bit of apple butter work in tandem to subtly flavor the fluffy cakes, and good old cream cheese frosting makes the ideal filling. For beautiful, uniformly sized cakes, use a 2-tablespoon cookie scoop to portion the batter for baking. If you don't have one, they might bake up a little wonky, but they’ll still taste delightful.

Apple Cider Whoopie Pies

all-purpose flour

baking powder

baking soda

ginger

nutmeg

apple butter

granulated sugar

cream cheese,

confectioners’ sugar

vanilla extract

Heat oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to 1/4 cup/60 milliliters, about 16 to 18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)

In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary. Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.

Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 1/2-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 1/2 teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.

In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.

This marinade has a slightly sweet, tangy, and just a touch of spice flavor. It&#039;s extremely versatile and pairs well with chicken, pork, or beef. I used chicken breasts and cooked this on the stove. It grills beautifully too.

Huli Huli Chicken Recipe

chicken breasts (boneless, skinless)

brown sugar (light

ketchup

soy sauce

chicken broth

apple cider vinegar

ginger (fresh, grated)

garlic (fresh, minced)

Combine the brown sugar, ketchup, soy sauce, chicken broth, apple cider vinegar, ginger, and garlic in a small bowl.

Cut the chicken into 1 to 2-inch cubes. Place the chicken in a ziptop bag. Reserve 1/2 cup of the marinade and pour the remaining over the chicken. Gently toss it to cover all the chicken.

Refrigerate 6 to 24 hours. The longer you can marinate it the more flavor the chicken will have. Toss the chicken occasionally.

Allow the chicken to come to room temperature before cooking.

Heat a large skillet over medium-high heat and add the oil. When the oil is hot, add part of the chicken to the hot skillet. Don&#039;t crowd the chicken in the skillet, it&#039;ll steam instead of brown is you do.

Allow the chicken to cook 4 to 5 minutes per side until it&#039;s brown and easily releases from the skillet. Turn and cook on each side. Cook remaining chicken.

Heat reserved sauce in the microwave. Serve immediately with warmed sauce.

Hot Apple Cider Donut Mocktail

maple syrup

orange flavored bitters

cloves

vanilla bean pod, seeds

mandarin orange

apple cider donut holes,

apple slices for garnish, optional

vanilla vodka

Combine the cider, maple syrup, nutmeg, orange bitters, cinnamon sticks, cloves, vanilla bean and seeds and the orange half in a medium saucepot. Whisk to combine, then bring up to a boil over medium-high heat. Immediately turn the heat down to low and let simmer for 5 minutes.

Carefully remove the cinnamon sticks, cloves and orange half. With a ladle, divide the cider into 2 mugs (see Cook's Note). Place 2 donut holes on 6-inch skewers or skewer them on the cinnamon sticks. Garnish each mug with a cinnamon stick and donut skewer or dried apple slices. Serve warm. 

This slow cooker apple cider recipe is infused with citrus and spices and simmered to perfection. You're going to want this crock pot mulled cider at all of your holiday gatherings!

Slow Cooker Apple Cider

apple juice

brown sugar

allspice berries

star anise (optional)

orange sliced

cinnamon sticks, sliced apples, oranges and cranberries

Place the apple juice, brown sugar, cinnamon sticks, allspice berries, cloves, star anise and orange in a slow cooker.

Cook on HIGH for 1 1/2 hours or LOW for 3 hours. Remove whole spices and orange slices. Serve, garnished with cinnamon sticks, apples, oranges and cranberries if desired.

This recipe yields the classic flavor of baked cider doughnuts. For the most traditional result, a doughnut pan is recommended, but you can also bake these off in a muffin pan.

Baked Apple Cider Doughnuts

Nonstick cooking spray

fine sea salt

unsalted butter (2 sticks), at room temperature

165 grams light brown sugar

eggs,

Heat the oven to 350 degrees. Lightly grease 2 6-cavity doughnut pans (or a 12-cup muffin tin) with nonstick spray. In a medium bowl, add the flour, baking powder, salt, 1 teaspoon cinnamon and nutmeg and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix on low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way full (you can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner). Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Apple Cider Doughnut Loaf Cake

unsalted butter, divided,

sour cream

1¼ cups plus 2 Tbsp. (172 g) all-purpose flour

Tbsp. (15 g) cornstarch

Diamond

eggs, room temperature

(200 g) sugar, divided

This cake is ideal for baking on the weekend and then eating a slice every evening (or morning) throughout the week. The recipe is flexible—you can replace up to ½ cup (63 grams) all-purpose flour with whole wheat, use 2 Tbsp. flour instead of cornstarch, swap buttermilk for the sour cream, or use any neutral oil in place of the butter. Oh, and thanks to the reduced cider that’s incorporated into the batter and soaked into the warm cake, it actually tastes just like a farmstand cider doughnut.

Bon Appétit

Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.

Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly. Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.

Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.

Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.

Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.

Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.

Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing.

Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

Homemade Apple Cider is a delicious festive fall drink that will warm you up from the inside out! The sweet apple flavor mixed with the cinnamon and all-spice  make this hot drink cozy and comforting! Perfect for cooler temperatures and fall get togethers!

Homemade Apple Cider

water (8 cups)

apples

orange

tbsp whole all-spice

brown sugar (optional)

To make in the Instant Pot: Pour the water into the Instant Pot liner.

Add the cut apples, orange, cinnamon sticks and whole all-spice to the water in the Instant Pot. Give it a good stir insuring the cinnamon sticks are submerged in the water. (I like to cut the apples and orange in half, and then quarter each half.)

Cook on Manual (or pressure cook) HIGH for 3 minutes. Allow for a 5 minute NPR before releasing the pressure manually.

Use a potato masher to mash all of the contents inside the Instant Pot. Mash for a good 5 minutes or so.

Use a fine strainer to strain the pulp out of the apple cider.

You can run the cider through a cheesecloth lined strainer for a second time if desired.

Give the cider a taste and add up to 1/4 cup brown sugar if the cider needs to be sweetened at all.

Serve while hot

To make in the Crockpot: Place the water, apples, orange, cinnamon sticks and whole all-spice into the crockpot.

Cook on HIGH for 3 hours.

Mash the contents in the crockpot and then cook for an additional hour.

This Apple Cider Glazed Chicken from Delish.com is a must make this fall. 

Apple Cider Glazed Chicken

sweet potato,

apples, sliced

rosemary

kosher salt

black pepper

bone-in, skin-on chicken thighs,

tbsp. honey

Grainy mustard

butter

rosemary sprigs,

Love this recipe.. I have made it my own with onions and garlic..

This is a delicious recipe! Everybody loved it. I used butternut squash instead of sweet potatoes, as per the video. The apple cider I used was lightly alcoholic (2.8%). It gives an extra cachet to the taste. Thank you!

Made this last night for the first day of fall. To use what I had on hand I substituted split chicken breast for thighs cutting the breasts in half before cooking. I followed the rest of the recipe exactly as written. It’s a delicious recipe that is simple and quick with very little clean up. I cooked in my cast iron skillet and it only needed an additional 5 minutes due to thicker chicken. I will definitely make this again using either cut of chicken.

This was VERY good. I used dijon mustard instead.

Sorry, but this wasn’t a hit at our house, and I followed the recipe as written.

This recipe was mediocre at best. The chicken was juicy and tender, but everyone in my family felt the same way: it was flavorless. 
I won’t make it again.

Follow the recipe as written (not the video) - it's so delicious! The sauce is to die for, especially if you like your savoury food to be a little on the sweet side sometimes. Will definitely be added to our fall faves list.

Cooked this last night and it was absolutely DELICIOUS! I used sweet potato and apple cider to cook with  (I know the video contracts the written ingredients) I left the chicken in the over longer than 20mins. Not sure if my chicken was to thick or my oven isn’t as powerful but 20mins was not enough time. I paired it with a light salad so the plate didn’t look so empty. Definitely getting added to the dinner rotation

Warning!!!!  Your family will ask you to make it again! DELICIOUS!!!

I just made it last night and my family loved it!  I think next time I'll add more chicken and another apple because we gobbled it all down so fast!

(We subbed dijon mustard for grainy mustard and seasoned the chicken with additional salt and pepper.)

https://streaming.hearstdigitalstudios.com/a4a9a57b-bf1a-42d3-9738-cbc120709acd/video_rover_16x9_1080p_hd_1602599917_58615.mp4

Apple Cider Glazed Chicken Thighs Are The Perfect Fall Dinner

This recipe for Homemade Apple Cider is a twofer: make a great mug of hot cider while making your house smell heavenly. Here's the best way to make apple cider at home this fall.

apples,

orange, halved

whole allspice

Turned out beautifully! I used dark brown sugar in place of light. Gave it a new depth of flavor overall! It’s sweet at first sip but the spices pull it back with just the right amount of bitterness to make this one of the best ciders I’ve ever made

This was so good, we didn’t have allspice or nutmeg but it worked out fine when we didn’t put any, this was truly delicious, definitely worth three hours!

Looks delicious! I’m wondering though do you cut up the whole nutmeg or just leave it whole???

Today, I tried this recipe with my son and it tasted so good. Thank you for the receipe. Now I know how to make Apple Cider.

https://streaming.hearstdigitalstudios.com/654743ab-feb0-4dbd-83fe-9a35ce310ab7/video_rover_16x9_1080p_hd_1541011406_471.mp4

This genius upgrade for bubbly is almost too easy.

You'll Want To Have An Apple Cider Mimosa In Your Hand All Thanksgiving Long

St. Germain Sparkler is a delicious apple cocktail that is perfect for celebrating or a fall brunch!

St. Germain Sparkler

St. Germain

vodka

club soda

Prior to mixing, ensure all ingredients are chilled well.

Using a champagne flute or a wine glass, add St. Germain, vodka, and sparkling cider. Top with club soda. Enjoy!

This recipe turns canned pumpkin purée into a sublimely creamy, aromatic soup that makes for an elegant first course or a satisfying lunch on a cold day. While the combination of pumpkin and fall spices can easily veer in the direction of dessert, the addition of fresh rosemary, garlic, caramelized onions and curry powder plants this soup firmly in the savory camp. Finally, to make this recipe vegan, substitute olive oil for the butter, full-fat coconut milk for the heavy cream, and vegetable broth for the chicken broth. If time and availability allow, consider roasting your own sugar pumpkin for this recipe: The soup will have a deeper, more complex flavor (see Tip).

Creamy Pumpkin Soup

onions,

garlic cloves,

fresh apple cider (or 3/4 cup apple juice)

low-sodium chicken broth, plus more as needed

pumpkin

curry powder

nutmeg,

kosher salt,

black pepper,

heavy cream,

sage leaves

In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.

Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.

Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.

Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.

To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.

To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.

Warm up the cold winter nights with this hot apple cider recipe that makes a perfectly spiced, healthy, and easy hot apple cider the whole family can enjoy.

Hot Apple Cider

tsp black peppercorns

tsp whole cloves

maple syrup, (optional

Combine spices in a sauce pan and cook over medium-high heat until aromatic, about 4-5 minutes, stirring frequently.

Add&nbsp;the nutmeg, and stir to combine.&nbsp; The, add in the apple juice and orange zest.&nbsp; Bring to a boil.

Reduce heat and simmer for 15-20 minutes, depending on how strong you like your cider.

Pour juice through a fine-mesh sieve, into a mug. Allow to cool slightly.

https://content.jwplatform.com/videos/2JRhoWZv.mp4

Here's a delicious and easy Hot Apple Cider recipe that will warm your heart and soul. Such goodness!

A Sweet Pea Chef - Easy Hot Apple Cider

In this hearty one-pot dinner, chicken thighs are browned, then braised in chicken broth flavored with mustard, sage, garlic and a triple dose of apple: apple cider, cider vinegar and apple slices. The addition of a few handfuls of greens makes this a complete meal, in need of nothing else but a nice of hunk of bread to soak up the broth and perhaps a glass of dry white wine.

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