ISO: recipes using apple cider

[Missi]

The recent recipes for Hot Cider Syrup and Apple Cider Pie have got me wanting more recipes that use apple cider. I have a gallon in the fridge ready to go. Anyone with some good recipes?

[Joyce]

Funny, I just did this this weekend....made the apple cider caramel cake (make it ahead issue) and the Pork Tenderloin in sour cream cider gravy. Both were excellent.

[Wienie]

Missi, this is a great recipe using Apple Cider. Perfect for this time of year when it's getting a bit chillier. The cabbage has a wonderful sweet/tart flavor from the cider, offset by the herb rub on the chicken.
I believe it is in the October '98 or 1999 Annual. Unfortunately, I do not have access to this recipe at this time.
Hope you give it a try.
Jeanne

[Peeps]

OK, this doesn't really help you but there is an apple crisp recipe in the October issue that calls for apple cider and I made it the other day and it was a big disappointment so I wanted to save you and tell you not to make it. It is pretty hard to go wrong with an apple crisp but they did with this one! I think it was called something like "Honey Apple Crisp with Dried Fruit" or something and it had Grape Nuts cereal in the topping. I love Grape Nuts and had them on hand so I tried this and the topping was just awful. Plus the recipe (and I think this might have been a mistake) had you toss the dried fruit in with the topping, not with the apples (which I should have done since that made more sense) so the dried fruit got all dried up and burnt from being on top and not being cooked in with the juices. I'd also never made a crisp with Rome apples before, I usually use Granny Smith, and the Romes got all mushy and kind of tasteless, I wouldn't use them again. So, there you go - an unsolicited review/warning - sorry I don't have any stellar suggestions. Oh, except the other night Martha was making a pork tenderloin with apples that was really simple and I think she deglazed the pan with apple cider - it looked fantastic.

Here, I found the Martha recipe:

Pork Tenderloin with Apples
4 sprigs thyme, plus more for garnish
2 ten-ounce pork tenderloins, trimmed
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon unsalted butter
3 tart cooking apples, cut in half horizontally
1/2 cup apple cider
2 tablespoons apple-cider vinegar
Sautéed Cabbage

1. Heat oven to 400°. Lay a thyme sprig on either side of the pork tenderloin. Fold up tail end, using kitchen twine to truss every inch. Season with salt and pepper.
2. Heat olive oil and butter in an ovenproof skillet over high heat. Sear pork until brown, about 2 minutes per side. At the same time, brown apples, cut side down. Turn apples over; transfer skillet to oven, and roast until the internal temperature of the meat, when taken with a meat thermometer, is 145° for medium and 150° for medium
well, about 10 minutes.
3. Remove meat to a cutting board, and let rest 10 minutes; reserve apples in a bowl. Return skillet to stovetop; deglaze skillet with apple cider, and reduce by half, about 2 minutes. Stir in vinegar, reduce 1 minute longer.
4. Remove kitchen twine from tenderloins, and slice into 3/8-inch medallions. Place cabbage on platter, arrange pork medallions over cabbage, and top with apple halves and sauce. Garnish with thyme sprigs. Serve hot.

Sauteed Cabbage
1 tablespoon unsalted butter
1/2 medium head red cabbage (about 1 1/4 pounds), thinly sliced
1/2 teaspoon caraway seeds
3/4 cup apple cider
1 tablespoon apple-cider vinegar
Salt and freshly ground black pepper

1. Heat butter in medium skillet, over medium heat. Add cabbage, sauté for 1 minute. Add caraway seeds and apple cider, and bring to a boil. Reduce to a simmer, and cook, stirring occasionally for 6 to 7 minutes. Add 1 tablespoon cider vinegar, and cook for 1 minute more. Remove from heat, and season with salt and pepper to taste. Serve immediately.

[KellyD]

I used this salad dressing for a dinner party a couple weeks ago, and we really loved it. I served it tossed with a mixture of field greens along side a wedge of onion tart, and it got raves.

Apple Cider Salad Dressing

4 cups apple cider
1/4 cup apple cider vinegar
2 tablespoons grated onion
2 tablespoons Dijon mustard
1 tablespoon poppy seeds
1 cup olive oil - I didn't use this much

Boil apple cider in heavy large saucepan until reduced to 1/2 cup, about 23 minutes. Transfer to medium bowl and chill until cold. Add vinegar, onion, mustard and poppy seeds. Gradually whisk in olive oil (I used a food processor). Season dressing to taste with salt and pepper. Toss with greens to coat; serve.

Very tasty - great fall recipe.

[rinsav]

Missi,

This recipe got rave reviews on this board. I've had it on my "to make" list for a few weeks and plan to make it next week. I can't wait! If you try it, let me know what you think.


Pork with Potatoes, Apples and Sour Cream-Cider Sauce**

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 small red potatoes, cut in half (about 1 1/4
pounds)
cooking spray
1 (1 1/2-pound) pork tenderloin
1 tablespoon olive oil, divided
1 large onion, cut in 12 wedges
2 apples, cut into 1-inch cubes
2 cups apple cider
1 cup fat-free, less sodium chicken broth
1/4 teaspoon salt
1/8 teaspoon black pepper
2 teaspoons all-purpose flour
1/2 cup low-fat sour cream

Preheat oven to 400 degrees.

Place potatoes on a 15 x 10-inch jelly-roll pa coated with cooking spray; bake at 400 for 15 minutes.

Trim fat from pork. Heat 1 teaspoon oil in a large, ovenproof Dutch oven over medium-high heat. Add pork; cook 8 minutes, browning on all sides. Remove pork from pa.

Add 2 teaspoons oil to pan. Add onions; saute over medium heat 5 minutes. Add prok and potatoes to pan; insert meat thermometer into thickest portion of pork. Bake, uncovered, at 400 for 15 minutes. Add apple, and bake 20 minutes or until thermometer registers 160 degrees (slightly pink). Remove pork, potatoes, and onio mixture from pan; keep warm.

Add cider, broth, salt and pepper to pan, scraping pan to loosen browned bits. Bring to a boil over high heat, and cook 10 to 12 minutes or until reduced to 1 cup. Remove from heat. Stir flour into sour cream; add sour cream mixture to cider mixture, stirring with a whisk until well-blended. Reduce heat, and simmer, uncovered, 1 minute. Cut pork ito 1/4-ich-thick slices. Arrange 3 ounces pork on each of 6 plates; top each with 1 cup potato mixture ad about 1/4 cup sour cream sauce.

Yield: 6 servings. 343 cal, 8g fat, 27.3g pro, 40.1g carb, 4.3g fiber, 81mh chol, 3.3mg iron, 278mg sod, 61mg calc.

[laurenc]

Can someone please post the recipe for the apple cider caramel cake? Thanks

[Linda in MO]

Originally posted by laurenc
Can someone please post the recipe for the apple cider caramel cake? Thanks

Ditto! ;)

[Mamasue]

This cake is awesome!

* Exported from MasterCook *

Apple Cider-Caramel Cake

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Apple Cake/Cupcakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups apple cider -- divided
2 1/4 cups granulated sugar -- divided
1 tablespoon stick margarine or butter
3 cups sliced peeled cooking apple (such as -- Rome, or McIntosh)
Braeburn
Cooking spray
2 1/2 tablespoons dry breadcrumbs
1/2 cup stick margarine or butter -- softened
1 tablespoon grated lemon rind
1 block fat-free cream cheese -- (8-ounce)
3 large eggs
6 tablespoons fresh lemon juice -- divided
3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vanilla extract
1 tablespoon powdered sugar

Cider "syrup" is folded into this cake for a rich caramelized flavor.

1. Bring 2 cups cider to a boil in a large, heavy saucepan over high heat. Cook until reduced to 1/2 cup (about 20 minutes). Reduce heat to medium-high; stir in 1/2 cup granulated sugar. Cook 5 minutes or
until sugar dissolves and cider is thick and dark-colored, stirring occasionally. Remove from heat; cool 1 minute. Stir in 1 tablespoon
margarine. Stir in apple; cook 15 minutes over medium-high heat or until the liquid is absorbed, stirring frequently. Remove from heat; cool. (If apple mixture hardens, place it over low heat until softened).

2. Preheat oven to 325 degrees.

3. Coat a 12-cup Bundt pan with cooking spray; dust with breadcrumbs.

4. Combine 1-1/2 cups granulated sugar, 1/2 cup margarine, lemon rind, and cream cheese in a large bowl; beat at medium speed of a
mixer until well-blended (about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Beat in 2 tablespoons lemon juice.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt. Add flour mixture to sugar
mixture alternately with buttermilk, beginning and ending with flour mixture. Fold in apple mixture. Pour into prepared pan; bake at 325
degrees for 1-1/2 hours or until a wooden pick inserted in center comes out clean.

5. Combine 1/4 cup cider, 1/4 cup granulated sugar, 1/4 cup lemon juice, and vanilla; let stand until sugar dissolves, stirring occasionally. Cool cake in pan 5 minutes, and pierce with a wooden skewer in several places. Pour cider mixture over cake in pan, and
let stand 10 minutes. Remove from pan, and cool completely on a wire rack. Sift powdered sugar over top of cake. Yield: 18 servings
(serving size: 1 slice).

NUTRITIONAL INFORMATION:
CALORIES 286 (22% from fat); FAT 7.1g (sat 1.6g, mono 3g, poly 2g); PROTEIN 5.8g; CARB 50.1g; FIBER 1.2g; CHOL 39mg; IRON 1.3mg; SODIUM 237mg; CALC 68mg

[Missi]

All these recipes sound so great, I might have to go out and buy more cider!!! Thanks again to all!

[SoCal]

If you like butternut squash!

* Exported from MasterCook *

Butternut Squash, Apple, and Leek Gratin

Recipe By :Cooking Light Magazine. September 2001. Page: 160.
Serving Size : 8 Preparation Time :0:00
Categories : September 2001 Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 cups butternut squash -- 1/2-inch cubed, peeled
1 teaspoon olive oil
1 1/2 cups leeks -- thinly sliced (about 2 large)
2 cups apples -- Braeburn , 1/2-inch cubed peeled
1 1/2 tablespoons brown sugar
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper -- coarsely ground
Cooking spray
1/2 cup apple cider -- or juice
2 slices white bread
3 tablespoons pine nuts -- toasted
1 tablespoon butter -- melted

1. Preheat oven to 400 degrees.

2. Steam squash, covered, 9 minutes or until tender.

3. Heat oil in a large nonstick skillet over medium heat. Add leek; saute 5 minutes or until lightly browned.

4. Combine squash, leek, apple, sugar, salt, nutmeg, and pepper in a large bowl; toss gently to coat. Spoon into a 2-quart casserole coated with cooking spray, and pour cider over squash mixture. Cover and bake at 400 degrees for 20 minutes.

5. Place bread in a food processor; pulse 10 times or until coarse crumbs form to measure 1 cup. Combine breadcrumbs, pine nuts, and butter. Uncover the casserole; sprinkle with breadcrumb mixture. Bake, uncovered, an additional 15 minutes or until golden brown. Yield: 8 servings (serving size: 3/4 cup).

[Linda in MO]

Thanks for the cake recipe, Mamasue! It looks awesome!

[Julie A]

I had lot's of cider too (buy one, get one free) so I made the Pork with Potatoes, Apples and Sour Cream-Cider Sauce and absolutely loved it! there's another one in a past CL annual I have (I think it's '97) with a very similar recipe that uses bourbon instead of chicken broth, I think I want to try that.
However, I think I'll do the Apple Cider-Caramel Cake next.

Julie