Caitlin’s hard cider reviews 2013

by Caitlin Saniga | photos by Joel Hawksley

Fall is in the air, and we’re content to sip on some hard cider to celebrate the season. Join us on a walk through the orchard with a tour of hand-picked ciders that have piqued our interest.

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Meatless Monday: Crispy kale salad with sweet potatoes, apples and a cider vinaigrette

by Sarah Steimer

This was a very hearty salad and easily filled me up. I love a little crusty bread with my salads, for grabbing any extras at the bottom of the bowl or plate, so these grilled cheese croutons acted as my built-in sponges this time around. It was pretty, pretty great.

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Apple cider crackle with spiced rum

by Caitlin Saniga

One of my biggest pet peeves about fancy mixed drinks is their often ridiculous ingredient requirements. No, I don’t have candied grapefruit peel just lying around. And what the hell would I do with a full jar of it anyway? (Hold up. I’m sure I could think of something.) But this drink is so simple. ‘Tis the season for cider, so pour some in a glass with a dash of spiced rum and get to sipping.

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Apple cider hot tottie

by Sarah Steimer

Treat yo'self*

•  2 cups apple cider
• 2 tea bags – choose something mild, such as rooibos
• 1 tablespoon honey
• 2 shots of bourbon or whiskey
• water

Fill two glasses with 1 cup of cider each. Bring your water to a boil on the stove, then let it sit for about a minute (don’t want to burn the tea). Add the water and a tea bag to the cider. Distribute the 1 tablespoon of honey and two shots between the glasses.

Garnish with a thin slice of apple, cut width-wise so you can see the seed star. You could also try rimming the glass with sugar and cinnamon for an extra kick.

Makes two glasses, served hot.

*

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Butternut squash braised in apple cider

by Sarah Steimer

The flavors are very good, but very intense. This is definitely better as a side dish than a main dish.

• 3 pounds butternut squash, peeled, seeded and diced into   1/2-inch cubes
• 2 cups apple cider
• 2 tablespoons unsalted butter
• 1 tablespoon rosemary, chopped
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon sea salt
• pepper, to taste

Melt butter in a wide-brimmed sauce pan.  Add chopped rosemary and cook on medium-high until butter has slightly browned.

Add chopped butternut squash and toss until thoroughly coated with rosemary butter.  Add apple cider. If the squash is not submerged, add water. Season with salt. Bring to a boil then lower heat to simmer for about 20 minutes or until tender.

I may use a little less cider and a little more water next time. I can get down with cider - but I'm more of a salty/savory gal when it comes to dinner.

When nearly finished cooking, add apple cider vinegar.  If there is too much liquid left in the pan, turn up the heat and cook off remaining liquid quickly until left with an amber glaze.  Add more salt and pepper, to taste.

Serves about four to six as a side dish.

Recipe: Local Flavors

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Spiced apple drop cookies

by Sarah Steimer

Made with apples from Kent's Beckwith Orchards from my visit in October.

For cookies

• 1/2 cup butter
• 2 cups flour
• 2/3 cup sugar
• 2/3 cup packed brown sugar
• 1 egg
• 1/4 cup apple cider
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cloves
• 1 cup finely chopped apple
• 1 cup chopped walnuts

In a large mixing bowl beat butter with a mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter. Add the sugar, brown sugar, egg, half of the apple cider, cinnamon, baking soda, nutmeg and cloves. Beat until thoroughly combined, scraping sides of bowl occasionally. Then beat or stir in remaining flour and apple cider. Stir in chopped apple and walnuts.

A picture of Beckwith Orchards from a card I bought my mom in their giftshop last year.

Drop dough by rounded teaspoon two inches apart onto lightly greased cookie sheets. Bake at 375 degrees for 10 to 12 minutes or until the edges are lightly browned.

For icing

• 2 cups sifted powdered sugar
• 2 tablespoons softened butter
• 1/2 teaspoon vanilla
• apple cider

Combine powdered sugar, butter and vanilla. Beat in enough of the cider to make frosting of spreading consistency (about 3 tablespoons). Ice cookies once they’ve cooled. Makes about 40.

Recipe adapted from: Cookies Cookies Cookies: Any-Day Treats, copyright 1992

Food photo: Sarah Steimer

Orchard greeting card photo: Robert Lohman

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