cider

While apple cider doughnuts are often made with a cake-like batter, this recipe uses a yeast-raised dough. The resulting doughnuts are hearty but light, with a sweet-tart coating of apple cinnamon sugar to push their fall flavor right over the top.

The Best Apple Cider Doughnuts Recipe

bleached all-purpose flour,

sugar (about 1 tablespoon; 15 grams)

(5 grams) instant dry yeast,

nutmeg

cinnamon

baking soda

cloves

apple

rose water

almond extract (optional)

hazelnut oil, or brown butter (just over 1/4 cup; 55 grams)

Refined coconut oil,

For the Topping:

Making the Dough: Combine flour, sugar, salt, yeast, nutmeg, cinnamon, baking soda, and cloves in the bowl of a food processor, and pulse to combine. With the processor running, add the apple cider, rose water (if using), and almond extract (if using) all at once. Process until the mixture comes together in a soft, sticky, but well-structured dough, about 50 seconds. With the processor still running, add the oil and process only until well-combined, about 10 seconds more. At this stage, the dough may have a rough texture and slightly oily sheen, but this is normal.

Proofing the Dough: Transfer dough to a lightly greased bowl, cover, and proof until the dough is puffy, light to the touch, and roughly doubled in bulk. When pressed gently with a flour dusted finger tip, a shallow impression will form but spring back after a minute. The exact timing will vary depending on the temperature of the ingredients, as well as the proofing environment, but expect about 2 hours when proofing at 70°F (21°C).

Forming the Doughnuts: When the dough is puffy and light, transfer to a lightly floured work surface, dust the surface with a touch more flour, and roll to a thickness of 12mm (just shy of 1/2 inch). Take care not to roll the dough too thin at this stage; at 1/4inch or 7mm, the doughnuts will turn out thin and flat.

Dust off excess four with a pastry brush, then cut the dough into 3-inch rounds. Cut a 1-inch round from the center of each to form a ring, or form the ring by poking a hole in the center of each round, then gently stretching the dough to form a ring. Place on a lightly greased baking sheet, then knead the scraps together. Let the scrap dough relax a few minutes, then roll, cut, and shape a final few doughnuts. 

Second Rise: Cover the prepared doughnut rings with plastic wrap, and proof until they rise to thickness of 18mm (just over 1/2 inch), with a light but sturdy texture. The timing at this stage will vary depending on environmental conditions, but expect about 1 hour at 70°F (21°C).

Preparing the Oil: Fill a 5-quart stainless steel or enameled Dutch oven with enough melted, refined coconut oil to achieve a depth of about 3 inches. Clip on digital thermometer and heat oil to 365°F (185°C) over medium heat. Meanwhile, line a baking sheet with a double layer of paper towels, and have the prepared apple-cinnamon sugar nearby.

Frying the Doughnuts: When oil reaches 365°F, practice maintaining that temperature for a few minutes before starting. Once you're comfortable with the controls, slip a test doughnut into the hot oil and fry until pale gold, turning frequently with tongs to ensure even color, about 75 seconds per side. When done, transfer the doughnut to the paper towel–lined baking sheet and, when cool enough to handle, break open to see how you like the consistency. If needed, see troubleshooting section below. Adjust temperature as needed, and proceed accordingly with the remaining doughnuts, frying no more than 4 or 5 at a time.

To Serve: Place the prepared apple-cinnamon sugar in a wide dish, such as a pie plate. When each doughnut is cool enough to handle, dip into the sugar, and turn to coat both sides. Transfer to a serving platter, and enjoy immediately. These doughnuts are best when fresh and warm.

Troubleshooting: If the raw doughnuts seem heavy and dense, with a tight crumb after frying, the dough is underproofed; allow the doughnuts to rise a while longer, preferably in a slightly warmer environment to speed the process along. If the raw doughnuts feel puffy and almost fragile to the touch, with a greasy, sponge-like crumb after frying, the dough is overproofed. If the finished doughnuts seem greasy and pale, the fry oil is likely too cool. If the finished doughnuts have a heavy crust, but seem dense or raw inside, the fry oil is likely too hot. If the doughnuts seem tough, the gluten in the dough was likely overdeveloped, as a result of all-purpose flour too high in protein, or as a result of overprocessing. 

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.

Hot Apple Cider (also known as Mulled Apple Cider) is a delicious beverage to serve during the fall. Often made with fragrant and flavorful seasonal spices, it's sure to warm you up from the inside out.

Hot Apple Cider (Mulled Apple Cider)

apple cider

mulling spices

apple slices, orange slices, and cinnamon sticks for garnish

Pour fresh apple cider in a heavy-bottom saucepan (or slow cooker) and set on medium-high heat.

Place your mulling spices in a fabric bag and toss it into your pot. Stir occasionally, squeezing the bag of spices with a spoon like you would a tea bag.

Heat the cider until it is hot and flavorful; then set the temperature on warm.

Optional: Garnish the pot with apple and orange slices. Serve in a mug, garnished with a cinnamon stick.

This is a recipe for a hot beverage we enjoy on cold winter evenings. When curled up with a good book in front of a blazing fire, nothing tastes better than cider.

Preferably, it is made with cloudy, unfiltered sweet cider, the fresh juice of pressed apples, which I combine with cloves, allspice berries and cinnamon sticks. After being steeped together like tea, the cloves and allspice come to the top and can be removed before serving, and the stick of cinnamon, which sinks to the bottom, can be served with the liquid. Add bourbon or rum if you wish.

Mulled Cider

allspice berries

cinnamon,

bourbon (optional)

Place all ingredients but the bourbon in a saucepan and heat over medium heat until the mixture is just below a boil. Cover, remove from the heat and let steep 5 minutes.

At that point, you will notice that the allspice and cloves have floated to the top; remove and discard them. Pour a tablespoon of bourbon, if desired, into each of six mugs and pour the cider mixture over it. Spoon a few cinnamon pieces into each mug, and serve immediately.

There's more to good mulled apple cider than swirling in a couple sticks of cinnamon.

Spiced Mulled Apple Cider Recipe

(3-inch) cinnamon

cardamom pods, pressed until they just crack open

coriander seed

star anise pod

(900 milliliters) high-quality apple cider

Optional additions (see note): 1 tablespoon (15 milliliters) brandy, raw sugar, lemon zest

lemon

Turn slow cooker to high and add apple cider. Cover and set aside.

Heat a small skillet on medium-high and add spices. Toast, stirring frequently, until spices are fragrant and coriander seeds begin to darken. Set aside and either transfer to a reusable spice bag or add loose to cider.

Cover and let cider mull on high (reduce if it begins to bubble) for about 4 hours, or until spice flavor is well infused. Ten minutes before serving, add brandy. Add sugar, 1 rounded teaspoon at a time, if cider is too tart (sugar will bring out flavor of spices if needed).

Serve plain, or with a slice of lemon, extra brandy, or a small grating of nutmeg. If keeping warm for service, remove spices.

Spicy hot mulled apple cider cooked with a clove-studded orange, cinnamon, allspice, nutmeg, cardamom and brown sugar.

Hot Mulled Cider

apple cider (non-alcoholic)

12 whole cloves

cardamom

Tbsp brown sugar (optional)

"Made a version of this last night.\n\nMedium westons cider\nBrown sugar - not much\nSmall ammount of honey\nCinnamon \nSplash of orange juice\nLemon juice - left over from Tuesday \nGood slug of Talisker malt whiskey\n\nVery nice on a frosty night"

"I was wondering, what kind of liquor would you be best to add to this tasty recipe? Spiced rum?\n\nI don't really drink, so I'm probably not the best person to ask. Rum sounds good to me.  If you try it with rum, or some other alcohol, please let us know how it turns out for you. ~Elise"

"I left the cloves in too long and my hot cider (wassail) turned bitter. The first gallon went fast (freshly mulled) but the second gallon is still in my fridge. I had wondered why guests suddenly stopped drinking it. Is that last gallon a loss, or is there hope for it? More sugar, add more apple juice? Thanks.\n\nDon't know. You might try diluting it with more apple juice. But start with a small amount as an experiment to see if it makes a difference. ~Elise"

"Would the same spices work for making a mulled red wine? Just curious. That's another drink I would like to try."

Simmer apple cider with orange and spices: Pour apple cider into a 3-quart saucepan, cover, turn the heat on medium-high.
While cider is heating up, take a vegetable peeler and peel away a couple thick strips of peel from the orange. Press about half of the cloves into the peeled part of the orange. (You can also just quarter the orange and add the slices and cloves separately. I just like seeing the orange bob up and down.)

Place orange, orange peel strips, the remaining cloves, and the rest of the ingredients into the sauce pan with the cider. Keep covered and heat the mulled cider mixture to a simmer and reduce heat to low. Simmer for 20 minutes on low heat.

Strain out the orange and spices: Use a fine mesh sieve to strain the hot mulled cider away from the orange, cloves, and other spices.
If you want, you can add a touch of bourbon, brandy, or rum to spike it up a bit.
Serve hot. Add a cinnamon stick to each cup if desired.

"I am a complete rookie of a cook. I made this recipe and it turned out great. I did it exactly as instructed. I added half an ounce of dark rum in 8 ounces and it enhanced the taste even further hardly noticeable just a hint of rum."

This recipe for a smoky fish pie comes from the British food writer Ruby Tandoh. The filling is a simple mix of peas, cod and smoked haddock, gently poached in milk, thickened with roux and spiked with dry cider. Don't worry if the fish isn't completely cooked when you're putting together the pie; it will finish up in the oven, where it bubbles under a thick layer of mashed potato and grated cheese. The result is tender and luxuriously creamy comfort food.

Cider-Spiked Fish Pie

russet potatoes, peeled and quartered

salted butter

50 milliliters whole milk

Salt and pepper,

350 milliliters whole milk

flour

150 milliliters dry cider

mild Cheddar, grated

frozen peas

Prepare the topping: Place potatoes in a pot of water and boil until tender, about 20 minutes. Drain, then mash or push through a ricer. Mix in butter and milk, and season generously with salt and pepper. Set aside.

Make the filling: Heat milk until it's steaming, then add fish and poach on low heat for 3 to 4 minutes. Strain the parcooked fish, saving the milk, and set aside.

Melt butter over low heat, then add flour and whisk until smooth. Sizzle for a couple of minutes, until golden brown, then slowly whisk in the cider until it's a smooth paste. Allow to bubble for a minute, then gradually whisk in the fish-poaching milk. Turn off heat and gently add fish, half the Cheddar and the peas.

Heat oven to 400 degrees. Pour the filling into an ovenproof dish set on a foil-lined baking sheet (it may bubble over the edges a bit in the oven). Top evenly with mashed potato, spreading it out to the edges of the dish, and sprinkle over remaining cheese. Bake for 25 to 30 minutes, or until the top is golden. Allow to cool just slightly before serving.

This is a beautiful basic recipe that gives you melt-in-your mouth juicy pork belly with incredible crackling – and it works every time. Carve it up for a mighty roast, or continue slow-cooking until it’s soft enough to pull with two forks. Massive smiles guaranteed.

Perfect pork belly

pork

bay leaves

sea salt

coriander seeds

fennel seeds

black peppercorns

onions

dry cider

plain flour

carrots

potatoes

celery

fennel

rosemary

garlic

Spike sparkling cider with sake and yuzu juice for an elegant, easy-drinking cocktail

Sake cider fizz

sake 50 milliliters, see notes below

yuzu juice 1 tbsp

dry sparkling cider 75 milliliters

Fire Cider

horseradish

onion

ginger

turmeric

habanero chile, split

orange,

lemon,

parsley

thyme

raw honey,

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar. Shake well.

Let the jar sit for 3 to 6 weeks, shaking daily (or as often as you remember).

Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.

This homemade Instant Pot apple cider is such a delicious drink recipe!

Instant Pot Apple Cider

water (or

maple syrup

star anise (optional)

Remove the cores from the apples and cut them in half. Peel the orange and break it into sections.

Place the apples and orange in the Instant Pot. Add the water, maple syrup, ginger, cinnamon, and star anise. Cover the pot and turn the knob to Sealing. Set the pot to Manual for a 15 minute cook time at high pressure. (Note: It may take up to 30 minutes to come to pressure.)

After the 15 minute cook time is complete, let the pot come to a natural release for at least 15 minutes. At that point, you can release the remaining pressure. Mash the fruit with a potato masher, then strain the cider through a fine mesh sieve.

Serve warm or cold. Store in the refrigerator.

https://content.jwplatform.com/videos/9SNr2qLp.mp4

This homemade Instant Pot apple cider is such a delicious drink recipe! It’s an easy sweet treat for the holidays or any time of year. Gluten-free, vegan

Try James Martin’s deliciously different pear crumble flavoured with pear cider and doused in spiced custard. 

Pear crumble

75 grams/3 ounces butter, cold,

demerara sugar

pears, peeled, cores removed, diced

110 milliliters/4fl oz perry (pear cider)

200 milliliters/7fl oz double cream

200 milliliters/7fl oz milk

75 grams/3 ounces caster sugar

This pizza is all things fall, but not in an overpowering way, where you are like, "eew, this just tastes like a fall candle... and not a good one". I have actually had that response once, not fun.

Sweet ‘n’ Spicy Fall Harvest Pizza w/Roasted Butternut, Cider Caramelized Onions + Bacon.

water

active dry yeast

honey

salt

olive oil

olive oil (divided)

butternut squash (or pumpkin)

chili powder (divided)

bacon (chopped)

butter

in large chipotle chile adobo (minced)

cumin

salt and pepper (to taste)

apple (thinly sliced)

cheddar cheese (shredded)

blue cheese (crumbled)

sage

pumpkin seeds (for topping)

In a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, on a floured surface, form the dough into a ball and work the additional 1/2 cup flour into the dough if needed. All of the mixing and kneading can also be done in a stand mixer with the dough hook attachment. Next, rub the same bowl with olive oil, then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Pizza Dough

About 40 minutes before the dough is done rising, start assembling the pizza. Preheat the oven to 425 degrees F.*

In a small bowl whisk together 2 tablespoons olive oil, 1/2 teaspoon chili powder, cinnamon, honey and a pinch of salt and pepper.

Spread the veggies out in a single layer on one or two baking sheets. Drizzle the olive oil mixture over the veggies and toss well to coat. Roast until vegetables are tender, 20 to 25 minutes, stirring the veggies halfway through. Remove and set aside.

While the veggies roast, caramelize the onions. Heat a large skillet with high sides over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan and then add the butter. Add the onions and cook about 10 minutes, stirring frequently, until softened. At this point you want to slowly add the cider, let it cook into the onions, add more and let it cook some more. Do this until the 1 cup of cider is gone or the onions are caramelized to your liking and the cider has evaporated.

In a bowl whisk together the remaining 1/3 cup olive oil, chipotle chile pepper in adobo, 1/2 teaspoon chili powder, cumin and a good pinch of salt + pepper.

Once the pizza dough is ready, lightly flour a counter. Use your hands or a rolling pin to roll the dough out until you have a flattened disk. Place the pizzas on a greased baking sheet and then use your hands to gently tug, pull and push the pizza dough into your desired shape. Spread the chipotle olive oil mixture over the dough. Add the caramelized onions and half the roasted butternut squash. You may not want to use all onions if you feel like there is just too many. I used probably about 3/4 of the onions. Add the cheddar cheese and then the sliced apples and remaining butternut. Sprinkle with the blue cheese.

Bake the pizza for 25-30 minutes or until the cheese is all melty and gooey. Remove from the oven and top with crispy sage (below) and roasted pumpkin seeds. EAT while melty and delicious!

To assemble

Heat a small skillet over medium heat and add about 1/2 inch of olive oil. Once hot, add the sage leaves and cook 30 seconds per side. Remove from the pan and set aside. Serve over the pizza.

Sage

These waffles are the best I have ever made. So amazing, so sweet and so perfect for tomorrow or Sunday or better yet, both days!

Overnight Cider Pumpkin Waffles w/Toasted Pecan Butter, Cider Syrup + Spiced Apples.

milk (any % milk will work)

pumpkin puree

butter (browned)

vanilla extract

eggs

white whole wheat flour or whole wheat pastry flour

pecans

brown sugar + 1 tablespoon pure maple syrup

brown sugar

In a large bowl, mix together the warm milk, warm cider and yeast. Stir and set aside to proof, about 10 minutes. Brown the butter, set aside to cool. Once yeast has started to bubble and foam, whisk in the pumpkin, cooled browned butter, vanilla and eggs until smooth. Fold in the whole wheat white flour, cinnamon, nutmeg and salt until just combined.

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