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Golden leaves, cool temperatures, piles of pumpkins, towers of apples…walking through the farmers’ market can be dreamy this time of year. It’s both pretty to look at and evokes a sweet mix of sentimentality and excitement for things to come (woolly sweaters! pumpkin pie! the first sprinkle of snow!). And one bright fall morning the fresh pressed apple cider available at many of our farmers’ stands might catch your eye. Apple cider, cold and crisp from the fridge or hot and spiced in a mug is such an old fashioned treat but maybe you see the jugs of cider and think, “one cup is a trip down memory lane but a whole jug would just go to waste.” That’s very grown up of you and we applaud your responsible attitude. But we’re here to tell you that there are lots of grown up ways to enjoy sweet cider too. So go ahead and treat yourself!
Indulge
Heat a mugful of apple cider to a warm, but not hot, temperature. Add a scoop of vanilla ice cream, top with whipped cream and a drizzle of caramel. Not grown up enough for you? Add a jigger of whiskey or apple brandy to the cider.
Eat Your Greens
Cook down hearty leafy greens like collards, mustard and kale with a cup of apple cider, salt, pepper and some sliced garlic and serve topped with chopped fresh apple for crunch.
Bring It to Brunch
Swap out the usual maple syrup on your waffles and pancakes with an apple cider syrup made from 1 ½ cups of brown sugar, a squeeze of lemon juice, 2 cups of apple cider, 2 cinnamon sticks and 2 tablespoons of butter gently boiled down in a saucepan until the syrup coats the back of a spoon.
If company’s coming, you can make apple cider mimosas by filling a champagne flute ¼ of the way full with cider and then topping it with sparkling wine. Rim the glass with cinnamon sugar or brown turbinado sugar for an extra pretty presentation.
Ranch Dressing Is For Kids, Make Vinaigrette
Add the following to a medium sized bowl or, even better, a largish jar with a tight fitting lid: ¼ cup apple cider, ¼ cup red wine or apple cider vinegar, 2/3 cup olive oil, 2 tablespoons minced shallot, 1 tablespoon Dijon mustard, 1 teaspoon honey (optional), a pinch of salt and a grind of pepper. Whisk or shake it all together and then use it to top salads, roasted vegetables and rice bowls.
Invite Someone To a Candle-Lit Dinner
Apple cider can be the base of a sophisticated sauce, like the one that accompanies Stone & Thistle Farm’s Cider-Braised Pork Shoulder with Caramelized Onion or this swoon-worthy cream sauce for pork, chicken or scallops: simmer 2 cups of apple cider in a saucepan until it’s reduced to ½ a cup of liquid. Saute a minced shallot in one tablespoon of butter until soft but not browned. Add herbs or spices that match up well with the protein you’ve cooked. Thyme - yes! Some grainy mustard - sure! A tablespoon of curry - why not? Add the reduced cider to the saute pan with two cups of heavy cream and salt and pepper to taste. Cook over moderate heat until the sauce is reduced and slightly thickened then add your protein to the saute pan and spoon the sauce over it until it’s rewarmed and well coated. Serve right away on your best china.