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An Abundance of Cider - would love your favourite, tried & true recipes

Breadcrumbs Dec 5, 2010 03:04 PM

My friends at the local farm market were kind enough to give me 2 gallons of apple cider today as it expires tomorrow and their freezers are full.

I found a delicious sounding pound cake recipe here on an earlier Chowhound post but would love your favourite recipes/ideas.

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  1. s
    Sal Vanilla RE: Breadcrumbs Dec 5, 2010 03:17 PM

    Hi Breadcrumbs,

    I do not have one I have tried, but I saw an interesting recipe you might like (from the NYT - talking Hanukkah): http://www.nytimes.com/2009/12/09/din... There is a mouthwatering picture of them on a slideshow of Hanukkah food ideas.

    1. HeyDeliciousBlog RE: Breadcrumbs Dec 5, 2010 03:25 PM

      Chop up some butternut squash and put in a large, microwave save vessel. Fill up half-way with cider and nuke until almost fork tender. Roast the almost-fork tender squash for a few minutes to caramelize. Take the liquid and reduce down on the stove with some maple syrup. When the squash is done, puree with the reduced liquid. Add butter if you wish. Awesome.

      1. l
        LauraGrace RE: Breadcrumbs Dec 5, 2010 04:55 PM

        If you're not averse to frying, Deb's recipe for apple cider doughnuts looks pretty amazing: http://smittenkitchen.com/2009/10/app...

        Maybe it's just me, but I vote hot, boozy spiced cider. Equally delish with bourbon or rum! ;


        Apple cider granita or sorbet? Reduce to a syrup and use in a sauce/gastrique for pork? Make into spiced jelly?

        1 Reply
        1. re: LauraGrace
          scunge RE: LauraGrace Dec 5, 2010 05:12 PM

          I just today cooked red cabbage in apple cider with a good splash of apple cider vinegar, coarse black pepper, and kosher salt .......a slow simmer well pretty darn good and tomorrow even better

        2. m
          magiesmom RE: Breadcrumbs Dec 5, 2010 06:34 PM

          Chicken braised in cider with onions and prunes.
          First brown the chicken parts, dusted with flour, in olive oil, remove chicken, brown onions, deglaze pan with a little cider, then put chicken back, add cider halfway up side of pan. Add prunes, cover, bake at 325 one hour. Reduce sauce on top of stove after removing chicken.

          1. n
            nsstampqueen RE: Breadcrumbs Dec 6, 2010 03:53 AM

            My favorite apple cider recipe is a ham cooked in apple cider. Stud it with cloves, score the fat, pour the apple cider over top, in a deep roasting pan, and baste occasionally. Delicious!

            1 Reply
            1. re: nsstampqueen
              morwen RE: nsstampqueen Dec 6, 2010 12:58 PM

              I do that too, but then I go a little further and surround the ham with mixed dried fruits to poach in the cider and ham juices.

            2. chowser RE: Breadcrumbs Dec 6, 2010 04:06 AM

              I use apple cider in any spiced quick bread/muffin recipes that call for water. I posted a pumpkin bread recipe in this thread:


              1. davmar77 RE: Breadcrumbs Dec 6, 2010 04:52 AM

                love this one and it's seasonal.

                Butternut Squash Soup with Cider Cream


                1. blue room RE: Breadcrumbs Dec 6, 2010 05:05 AM

                  This is wonderful, from the Sundance resort in Utah--

                  Pecan Crusted Chicken with Apple Cider Sauce

                  6 boneless skinless chicken breasts
                  1 cup flour
                  2 eggs
                  1 cup milk
                  1 cup finely chopped pecans
                  1/4 cup breadcrumbs

                  Apple Cider Sauce

                  1 tablespoon olive oil
                  3 shallots
                  1 tablespoon minced garlic
                  1 quart cider
                  2 cups demi-glace (the dry Knorr mix can be used)
                  1/2 cup heavy cream
                  salt & pepper to taste

                  if anyone's interested I'll paraphrase method here, let me know.

                  2 Replies
                  1. re: blue room
                    vday RE: blue room Dec 6, 2010 08:19 PM

                    sounds yummy - please add method:-)

                    1. re: vday
                      blue room RE: vday Dec 7, 2010 02:20 AM

                      Sure--in a shallow bowl, mix the chopped pecans and breadcrumbs together, set aside. Mix eggs and milk also in low bowl. Dredge the chicken first in flour, then the egg mixture, finish with pecan mixture. Fry in oil until browned nicely, bake until done in 350F oven.
                      For the sauce, saute the shallots and garlic in the oil. Add the cider and let it simmer until you've reduced it by half--then add the rest of the sauce ingredients and simmer until thickened.

                  2. s
                    sparkareno RE: Breadcrumbs Dec 6, 2010 08:41 AM

                    From an old Bon Appetit, I make a salad dressing that calls for cider to be reduced down to a syrup. I can't remember what else is in it but I think it uses about a cup or 2. If interested, I will look it up at home & post the link.

                    1. e
                      elenacampana RE: Breadcrumbs Dec 6, 2010 12:06 PM

                      Apple cider jelly - just boil the cider down until it jells - no added anything, and it's DEE-licious!

                      1 Reply
                      1. re: elenacampana
                        HillJ RE: elenacampana Dec 6, 2010 12:14 PM

                        So true! An apple cider reduction is delicious to have on hand for sweet and savory recipes.

                      2. Cherylptw RE: Breadcrumbs Dec 6, 2010 05:58 PM

                        I made pork roast with apples & leeks with apple cider sauce this weekend for 34 people. If interested, I'll be happy to post my instructions (I'm sure you're looking for a smaller quantity)

                        1. l
                          Leepa RE: Breadcrumbs Dec 6, 2010 06:02 PM

                          Substitute cider for most of the water when making steel cut oats. Mmmm.

                          1. r
                            RGC1982 RE: Breadcrumbs Dec 6, 2010 06:05 PM

                            I mix some with brown sugar and pour it over a spiral ham. Make sure it goes in between the slices and cover with foil. They sell these little spirals now in places like Costco and Sam's Club and Walmart -- only a few pounds and not too much to deal with. I put some sliced apples in the pan about half-way through the cooking and they come out just great.

                            1. ChristinaMason RE: Breadcrumbs Dec 6, 2010 07:45 PM

                              Combine equal parts apple cider and chicken broth and pour just enough to cover peeled carrots that have been halved or quartered lengthwise in a small skillet. Add cayenne, dijon mustard, and brown sugar or honey to taste. I like some garlic or onion powder and a splash of soy sauce as well. Cook on high heat until the sauce reduces to a sticky consistency and the carrots are tender. Delicious!

                              And I hate boiled carrots.

                              1. b
                                blinknoodle RE: Breadcrumbs Dec 7, 2010 01:20 AM

                                This butternut squash salad is wonderful! Cider would be so much better than the apple juice I typically use. I usually make it with spinach instead of arugula:

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