apple juice

Brush up on your barbecue skills with this smoked brisket tutorial.

Smoked Brisket

brisket

salt

black pepper

dark brown sugar

Aleppo pepper flakes

garlic powder

cumin

aluminum pans, for smoking

water, for smoking

Lump charcoal, for smoking

Hickory wood, for smoking Spray bottle, for smoking

apple cider vinegar

Butcher’s paper, for smoking

White bread,

Barbecue sauce,

Pickles,

Coleslaw,

Potato salad,

The Ultimate Smoked Brisket

If Cheddar on a slice of apple pie sounds good to you, you will love this twist on a grilled cheese sandwich, which marries salty and sweet elements between two caramelized pieces of buttery bread. Look for dark apple butter, with no added sugar, since it will have the richest flavor. Unlike most grilled cheese recipes, which call for building the sandwiches, cooking them on one side, then flipping, this one calls for cooking the sandwiches open-faced, then assembling them.The cheese melts more quickly and reliably if cooked this way. Depending on the size of your bread slices and your skillet, you may be able to cook two sandwiches at a time. You could also have two pans going, or just serve them as they are finished. To serve all four at once, just transfer the cooked sandwiches to a baking sheet in a 200-degree oven while you crisp up the remaining sandwiches on the stovetop.

Grilled Cheese With Apples and Apple Butter

unsalted butter,

Granny Smith apple, cored and thinly sliced

shallot,

rosemary

Kosher salt

apple butter

country bread,

Cheddar,

Heat a large, 12-inch skillet over medium-high. Add 1 tablespoon butter, then add apples, shallots, rosemary and a pinch of salt. Cook, tossing occasionally, until apples are golden and softened, 8 to 10 minutes, reducing the heat if shallots threaten to burn. Transfer mixture to a plate; set aside.

Rinse and dry the pan, and set over medium heat. Melt 1 tablespoon butter (2 tablespoons if you're cooking two sandwiches at a time). Spread one side of each bread slice with 1 tablespoon apple butter (this will be the inside of the sandwich). With the apple butter-side facing up, top four of the bread slices with 1 ounce Cheddar each; divide the apple mixture among the remaining four slices of bread. (Don’t assemble the sandwiches yet: The topped slices are first cooked, then combined.)

Add one Cheddar-topped piece and one apple-topped piece to the pan (two of each if your pan can accommodate it), drizzle 2 teaspoons of water in the pan, and cover. Cook until cheese is melted and bread is golden and crisp, 5 to 7 minutes. Reduce heat if bread is browning too fast. Sandwich the two pieces together, cut in half, and serve immediately. Repeat with remaining ingredients, adding more butter to then pan if necessary.

Apples and Oranges recipe | Epicurious.com

Grand Marnier

Amaro Averna

salted butter (about ½ teaspoon)

apple cider

lemon juice (to taste, depending on the sweetness of your cider)

Garnish: pink peppercorns, plus 2 lemon wheels (optional)

Ricardo's recipe : Pineapple, Carrot, and Apple Toning Juice

Pineapple, Carrot, and Apple Toning Juice

¼ pineapple, peeled

carrots, peeled

green apple, cored

Cut the fruit and carrot into pieces, if necessary, and process them through a juicer.

Apple pie on the rocks is a festive, boozy treat that&#x27;s spicy, cool, and easy-to-make! This recipe has thousands of fans!

Apple Pie on the Rocks

(30 ml) Vanilla Vodka

(30 ml) Fireball Whiskey

oz (120 ml) Organic Apple Juice

Cinnamon

Brown Sugar

Cinnamon Stick for Garnish

Wet the rim of your rocks glass just...

Wet the rim of your rocks glass just a little, and gently sugar the rim with the brown sugar.

In a martini shaker, pour the vodka, Fireball,...

In a martini shaker, pour the vodka, Fireball, apple juice and ground cinnamon together with a handful of ice cubes. Shake 10 times and pour the contents into the glass without wiping off the sugar rim.

Serve chilled and with a cinnamon stick, for...

Serve chilled and with a cinnamon stick, for garnish.

This incredibly easy one-pan dinner is from the cookbook “The Silver Spoon for Children,” with more than 40 traditional recipes adapted from “The Silver Spoon,” a book that appears in many home kitchens in Italy. Older children with some experience can follow this recipe as is, but if you’ve got little ones who want to help, they can stir the sage, beans and apple juice together in a large bowl while the sausages bake, then you can pour the mixture into the hot pan. If you like your beans on the saucy side, add 1/4 cup more apple juice. Serve with buttered crusty rolls and something leafy and green.

Baked White Beans and Sausage With Sage

Italian pork sausages (about 1 pound)

garlic (do not peel)

olive oil

sage leaves

cannellini

Kosher salt and black pepper

Heat the oven to 375 degrees. In a 9-by-13-inch baking dish, prick the sausages all over with a fork. Add the garlic, drizzle with the olive oil and toss to coat. Bake until the sausages start to brown on top, 20 to 25 minutes.

Put on your oven mitts, take the roasting pan out of the oven and set it on a heatproof surface. Using tongs, carefully turn the sausages over. (The sausages will brown on the other side when they go back into the oven.)

Tear the sage leaves into little pieces and add them to the sausages along with the drained beans and apple juice. Give the bean mixture a stir.

Wearing your oven mitts, put the roasting pan back in the oven and bake until the bean mixture is warmed, about 20 minutes.

Put on your oven mitts one last time to remove the roasting pan from the oven. To serve, carefully stir everything together using a wooden spoon, and add a little salt and pepper to taste.

Apple Cider and Rosemary Ice Pops

water

sugar

cinnamon stick, broken

cloves

vanilla extract

Bon Appétit

Combine first 6 ingredients in saucepan. Bring mixture to boil, stirring until sugar dissolves. Reduce heat to medium; simmer until mixture is reduced to 3 1/2 cups, 20 to 25 minutes. Strain into 4-cup measuring cup; cool to room temperature. Stir in vinegar and vanilla. Pour into twelve 1/3-cup ice pop molds. Insert ice pop covers and sticks; freeze overnight.

Small paper cups can be used instead of ice pop molds. Pour the mixture into the paper cups, partially freeze, then insert a wooden stick into the center of each and freeze overnight. If pops are difficult to remove from cups, cut a slit in each cup with scissors, then peel it off.

<p>Delicious juicy Smoked Chicken Leg Quarters smoked on a Traeger Grill to perfection. </p>

Smoked Chicken Leg Quarters

leg quarters

marinade (we used Lawry’s Zatarain’s Cajun)

Traeger pork & chicken rub

Apple BBQ Hardwood Pellets

Marinade chicken in the fridge for at least 30 minutes. (we marinade our chicken overnight) 

Once chicken is marinated, sprinkle both sides with the rub.  

Prepare the Traeger grill on smoke according to directions. Set the temperature to 225 degrees and preheat, lid closed for 15 minutes. 

Place a small stainless steel pot of water or apple juice in the inside corner to help keep moist.

Place chicken in grill skin side up with lid closed. 

Smoke for 2 hours or until instant &#8211; read meat thermometer reads 165 degrees. ( insert thermometer into thickest part of the thigh, not touching the bone)

Remove chicken and let rest 5 minutes before serving. (we don&#8217;t add barbecue sauce.) 

Adding cream of tartar to the caramel prevents the sugar from crystallizing. Drizzle the sauce over the cake; save the rest for passing alongside.

Spiced Bundt Cake with Apple Caramel Sauce

cream of tartar

heavy cream

Nonstick vegetable oil spray

unsalted butter

vanilla bean, split lengthwise

all-purpose flour

almonds

baking powder

nutmeg

cinnamon

allspice

ginger

(packed) dark brown sugar

lemon zest

eggs

milk

Epicurious

Combine sugar, cream of tartar, and 1/4 cup water in a medium saucepan over medium heat, stirring until sugar dissolves. Cook, without stirring and occasionally swirling pan for even cooking, until mixture turns a dark amber color. Remove from heat; slowly add apple cider, cream, vinegar, vanilla, and salt (mixture will bubble vigorously), whisking to combine. Return pan to medium heat and bring to a vigorous boil. Reduce heat to a simmer and cook, stirring to dissolve any caramel bits, for 1 minute. Remove from heat and let cool. Set aside. DO AHEAD: Caramel sauce can be made 1 week ahead. Cover and chill. Rewarm slightly before using.

Arrange a rack in middle of oven and preheat to 350°F. Generously coat Bundt pan with nonstick spray. Place butter in a medium saucepan over medium heat. Scrape in seeds from vanilla bean; add bean. Cook, stirring often, until butter foams, then browns (do not burn), about 5 minutes. Carefully remove vanilla bean; pour brown butter into a medium bowl and chill until slightly firm, about 45 minutes.

Pulse flour and almonds in a food processor until almonds are finely ground. Transfer to a large bowl. Whisk in baking powder and next 7 ingredients; set aside.

Using an electric mixer on medium speed, beat brown butter, brown sugar, sugar, and 3/4 cup powdered sugar in a large bowl, frequently scraping down sides and bottom of bowl and beaters, until light and fluffy, about 5 minutes. Mix in lemon zest. Add eggs and yolks one at a time, beating to blend between additions; beat mixture until fluffy, about 3 minutes.

Reduce speed to low. Add half of dry ingredients; mix until almost blended. Add milk and mix until almost blended. Add remaining dry ingredients; mix until batter is blended and smooth. Scrape into prepared pan. Tap pan gently on counter to even out.

Bake until a tester inserted near the center of cake comes out clean and cake is dark golden brown and has begun pulling from sides of pan, 65-70 minutes.

Transfer pan to a wire rack. Let cake cool in pan for 25 minutes. Invert cake onto rack and let cool completely, about 1 hour. DO AHEAD: Cake can be made 2 days ahead. Store airtight at room temperature.

Dust cake lightly with powdered sugar. Drizzle caramel sauce over cake, allowing it to drip down sides and into grooves and crevices. Serve remaining sauce alongside.

I don’t remember my mother at the stove.  When asked what childhood dish was my favorite, I’d stammer and come up empty.  And then, walking down the stairs in my Paris apartment, I got to the third floor and said out loud to no one: baked apples! My mother made baked apples. Her apples were big Cortlands or Rome Beauties, and she cored and stuffed them with raisins, because my father loved raisins. I also bake with Cortlands or Romes when I can get them, Fujis or Galas when I can’t. I’ll often stuff them with raisins, but I think they’re especially nice filled with bits of dried apple and candied ginger. And I like to baste them with apple cider and honey. They’re good hot or cold, but best served warm and topped with something creamy. Cinnamon (my mom always used too much) is optional.

Baked Apples

apples,

lemon

apple rings, cut into bits

honey

Heavy cream, whipped cream

Cinnamon,

Center a rack in the oven and heat to 375. Line a baking sheet with parchment paper or foil, and set a 9- or 10-inch glass pie dish on top.

Cut a small cap off the top of each apple, and set aside. Using a paring knife or corer, core the apples, making sure not to go all the way to the bottom. Cut away and reserve about 1/2 inch of peel around the tops of the apples. Rub the peeled portions of the apples with the lemon, squeezing a little juice into each opening.

Fill each apple with an equal amount of dried apple and ginger, if using, pressing down lightly as needed to push bits into the opening. Pour 1/2 teaspoon honey over the dried fruit in each apple. Cut the butter into 4 pieces, and top each apple with a pat. Pop the caps back on the apples. (It’s O.K. if they teeter). Transfer the apples, lemon wedges and a few of the reserved peels into the pie dish; pour in the cider or juice, and stir in 1 to 2 teaspoons honey. (The honey won’t blend evenly into the cider, and that’s fine.)

Bake the apples, basting occasionally with the cider and honey, until you can poke them with a skewer or the tip of a knife and not meet much resistance, 50 to 70 minutes. Since apples are so variable, check early and often, as you might need more or less time.

Let them cool for at least 15 minutes before serving moistened with a little pan sauce, and if you want, top with cold heavy cream, whipped cream or ice cream and dust with cinnamon. The apples are good warm or at room temperature. They’ll keep, covered, for 2 days in the refrigerator and can be reheated in a microwave.

Savour the refreshing flavours of cinnamon and clove with this refreshing, summertime mocktail.

Spiced apple juice

2L (8 cups) apple juice

x 7cm cinnamon sticks, lightly crushed

orange peel

lemon peel

granny smith apples, peeled, cored, thinly sliced

Ice cubes, to serve

Super-healthy vegetables join tender poached chicken in this easy noodle main.

Poached chicken on soba noodles and spinach

soba noodles

tbsp reduced-salt soy sauce

(250 milliliters) Massel salt reduced chicken style liquid stock

mirin (see note)

tbsp unsweetened apple juice

tsp sesame oil

chicken breast fillets,

English spinach

snow peas,

tbsp sesame seeds, toasted

Pushing the raspberry mixture through the sieve is squishy, messy and great fun!

Raspberry jelly

pkt frozen raspberries, thawed

tbsp icing sugar mixture

tsp gelatine powder

Create the perfect Norman Conqueror with this step-by-step guide. Fill a shaker with ice cubes. Add all ingredients. Shake and strain into a cocktail glass. Garnish with apple. Absolut Vodka, Apple Juice, Fresh Pressed, Bitters, Calvados, Apple

Norman Conqueror

Absolut Vodka

Apple Juice, Fresh Pressed

Bitters

Calvados

Apple

https://www.youtube.com/watch?v=mVCiks0AuJI

How to make a Norman Conqueror

(photo courtesy of UrbanEpicurean.Wordpress.com)I&#39;ve always been a huge fan of char siu bao (roast pork buns) from Chinese food restaurants, but bringing the frozen version home just doesn&#39;t do it for me, and using the bottled char siu sauce is overwhelmingly sweet. So instead, I make the dough at home, slowly braised some pork Southern-style in my Dutch oven, steam the dumplings in my rice cooker, and get an even better product. I could eat twenty of these in one sitting...

Southern Pulled Pork Buns (Bao)

water (room temperature)

yeast

neutral vegetable oil

all-purpose flour (approximate)

pork butt

Worcestershire sauce

brown sugar

Combine the yeast and the water in a small bowl and set it aside to grow. After a few minutes, blend in the oil.

In a large bowl, combine the baking powder, flour, and sugar. Make a deep well in the center and pour in the yeast mixture. Slowly stir it all together until all the flour has been incorporated, and it gains the consistency of soft playdough. (Add a little more water if it needs to be stickier.) Use your hands to shape the dough into a ball. Turn the dough onto a very lightly floured surface and knead for a few minutes, until the dough is slightly springy to the touch and stops sticking to your fingers.

Place the ball of dough in a lightly oiled bowl and cover it with plastic. Put it in a warm dry place to rise until it has doubled, about 30 minutes.

Dough

Place the pork in a deep casserole pan, and cover it with the Worcestershire sauce and brown sugar, turning it to thoroughly coat with your hands. Place the pork in a large Dutch oven, and pour the apple juice down the sides of the pot (NOT on the meat). Cover the pot tightly.

Place the pot in the oven, and turn the heat down to 225°F. (Make sure you do this right away--the oven needs to be warmed up, but this is a slow cooking recipe.) Roast the pork without opening the oven door for about 4 1/2 hours. No need to check on it at any point--you'll know it's ready when the meat pulls apart easily.

Remove the meat to a deep platter and thoroughly shred it. Add the salt into the juices left in the Dutch oven, stirring well to blend the sweet and savory flavors. Return the shredded meat to the juices and let cool thoroughly. (This can--and should--be done the day before making the buns, so that you don't have to wait too long once your dough has thoroughly risen.)

Make the buns: Divide the dough into 12 equal pieces. Shape each one into a cup in your hands (imagine you're making an individually-sized pie.)

Place a few spoonfuls of the pork into the middle of the dough round, making sure none dribbles on the outsides of the dough (or else it will not stay sealed while steaming.) Fold up the edges of the dough around the filling and squeeze slightly to seal. Place each finished bun on a small square of parchment paper. Once all the buns are assembled, set aside in a warm place and let rise for a half hour. (If you have too much pork filling for your allotted dough...nope, this has never been a problem for me. Extra pulled pork!)

Preheat a steamer basket with water beneath it (I like using the attachment that came with my rice cooker) and lightly oil it. Place as many buns as you can fit in the steamer, then cover and let cook for 10-12 minutes each, until they are plump and moist.

Top 34 apple juice recipes from across the web

The most viewed apple juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoked Brisket

Grilled Cheese With Apples and Appl...

Apples and Oranges recipe | Epicuri...

Pineapple, Carrot, and Apple Toning...

Apple Pie on the Rocks

Baked White Beans and Sausage With ...

Apple Cider and Rosemary Ice Pops

Smoked Chicken Leg Quarters

Spiced Bundt Cake with Apple Carame...

Baked Apples

Spiced apple juice

Poached chicken on soba noodles and...

Raspberry jelly

Norman Conqueror

Southern Pulled Pork Buns (Bao)

Homemade Hard Cider Recipe

Miso-glazed pork ribs

Vanilla-Fruit Smoothie

Apple Juice Recipe

Carrot-Apple-Ginger Juice

How to Make Apple Juice (With and W...

Szarlotka cocktail

Watermelon smoothie

Apple-Bacon Sauerkraut

Labor Day Crawfish Boil

Ginger shots

Hot Mulled "Spiced" Apple Cider (Wa...

Caramel Apple Molten Cakes

Roasted Turkey with Maple Bourbon G...

Hard Cider From Store Bought Juice

Apple Juice Recipe (2 Flavor Variat...

Breakfast smoothie

Salted Caramel Apple Smoothie (Vega...

Alpine Apple Soda Syrup

Top 34 apple juice recipes from across the web

The most viewed apple juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoked Brisket

Grilled Cheese With Apples and Appl...

Apples and Oranges recipe | Epicuri...

Pineapple, Carrot, and Apple Toning...

Apple Pie on the Rocks

Baked White Beans and Sausage With ...

Apple Cider and Rosemary Ice Pops

Smoked Chicken Leg Quarters

Spiced Bundt Cake with Apple Carame...

Baked Apples

Spiced apple juice

Poached chicken on soba noodles and...

Raspberry jelly

Norman Conqueror

Southern Pulled Pork Buns (Bao)

Homemade Hard Cider Recipe

Miso-glazed pork ribs

Vanilla-Fruit Smoothie

Apple Juice Recipe

Carrot-Apple-Ginger Juice

How to Make Apple Juice (With and W...

Szarlotka cocktail

Watermelon smoothie

Apple-Bacon Sauerkraut

Labor Day Crawfish Boil

Ginger shots

Hot Mulled "Spiced" Apple Cider (Wa...

Caramel Apple Molten Cakes

Roasted Turkey with Maple Bourbon G...

Hard Cider From Store Bought Juice

Apple Juice Recipe (2 Flavor Variat...

Breakfast smoothie

Salted Caramel Apple Smoothie (Vega...

Alpine Apple Soda Syrup

The most viewed apple juice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine