A Culinary Adventure, From Gardens and Markets to Restaurants and Home Kitchens
Nov 4, 2013
11:01 AM
Local Flavor

Cider Season

Cider Season

PHOTO BY OTEHLIA CASSIDY

Visit pickyourown.org/wigo.htm to find where you can pick your own apples to make these recipes

Fresh apple cider helps make the transition from fall into winter so much easier. Here are six of my favorite apple cider recipes ranging from drinks to dinner. What are yours?

1. DRINK IT

Hot Toddy

My favorite is simply warm apple cider with Yahara Bay apple brandy.

2. DRESS IT UP

Balsamic-Maple-Cider Dressing

1/4 cup balsamic vinegar
3 tbsp apple cider
2 tsp mustard
1/3 cup olive oil
1 tbsp maple syrup
1/4 tsp salt

Mix all ingredients and adjust flavors to your liking.

3. SPICE IT UP

Apple-Chile Chutney

2 tbsp butter
4 tart apples, peeled, cored and diced
1/2 white onion
4 poblanos, roasted and peeled
1 habanero, seeds removed, finely chopped
1 tsp chipotle sauce
1/4 cup sugar
1 cup apple cider, reduced to 1/4 cup
Marjoram

Heat butter, add onion and sauté until soft. Reduce heat and add chopped chiles, apples and sugar, sauté 10 minutes. Add reduced cider, marjoram and adobo sauce. Remove from heat and cool.

4. SPREAD IT

Jalapeno-Cider Aioli (adapted from tasting a yummy sandwich at the Alchemy)

1/2 cup mayo (the real deal!)
1/2 jalapeno, minced, or to taste
1 large or 2 small cloves garlic minced
1/4 cup reduced apple cider (Reduce 1/2 cup by simmering about 10 minutes)

Mix and enjoy!

5. GLAZE IT 

Pumpkin Bread with Cider Glaze

2 cups flour
2 tsp baking powder
1 tsp salt
1 tsp cinnamon
Pinch nutmeg clove
1/2 tsp allspice
1 tsp ginger powder
1/2 cup butter
1 cup roasted squash
3/4 packed brown sugar
1/4 cup granulated sugar
2 eggs
3 tbsp plain or vanilla yogurt
1 apple, peeled and diced (optional)

Preheat oven to 350. Mix dry ingredients together in a bowl. Beat together butter and brown sugar. Add mashed squash, eggs and other wet ingredients. Mix dry into wet ingredients, stirring just until mixed. Fold in apples. Bake about 50-55 minutes, or until knife comes out clean. Let cool before glazing.

Glaze

2 tbsp butter melted
2 tbsp cider
1 tbsp apple brandy
1 1/2 cups confectioner's sugar
Pinch salt

Stir together until it has a thick but pourable consistency.

6. ROAST IT

Apple Cider Roasted Squash (from Good Life Eats) adapted from Animal, Vegetable, Miracle

1 acorn squash
1 tbsp butter
1 cup apple cider or apple juice
1/4 cup brown sugar
1/8 tsp salt
1/4 tsp cinnamon
1/8 tsp allspice
Dash nutmeg
Fresh rosemary, to taste

Preheat oven to 425 degrees F. Cut acorn squash in half from stem to opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven safe pan or dutch oven. Add squash slices, toss to coat with butter. In a bowl, combine the apple cider or juice, salt, cinnamon and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 tsp, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes. Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10-20 minutes. Serve!

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About This Blog

Writing has always provided an anchor for my passions, which focus deeply on food, dance, environmental conservation and culture. I grew up “helping” my dad cultivate a prolific garden that produced too many radishes and watching my mom make almost all of our food from scratch, including horehound candy. Meanwhile I took my first African dance class in high school, which ignited my continuing quest to travel to West Africa, via Europe and South America, to study dance.

Through my travels, I learned that we are all connected by food, and our basic need to eat. Since moving to Madison in 1998 to pursue degrees in conservation biology and dance, I have developed an appreciation for the richness of our local food community, and a great desire to share it with others. What started as a personal food blog, A World of Flavors, has since grown into a business teaching cooking classes and leading local and international food tours.

I look forward to sharing culinary adventures with you through my Madison Magazine blog Local Flavor and monthly Dining In recipe column.

  – Otehlia Cassidy
Follow Otehlia on Twitter @madisoneats

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