People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super FAST.
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People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven.
The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweeter than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.
Long ago, orchard-rich New Englanders figured out a way to preserve the autumn lure of apple cider by reducing it into a syrup as dark as maple and just as appealing.
I created this recipe recently when my attempts at baked apple cider doughnuts failed miserably. One batch of doughnuts emerged from the oven with a crumb way too delicate for a doughnut. As I grumbled that the doughnuts tasted like quick bread, I realized...the doughnuts tasted like a quick bread! I stopped grumbling and poured the remaining batter into a mini-loaf pan. Sure enough, it made a perfect loaf of bread.
A gluten-free quickbread made with apple cider and spices.
Doughnuts aren't the only sweet that benefit from some apple cider; see how to incorporate this seasonal treat into everything from shaved ice to muffins.
Because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine. Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
Fall means buying apple cider doughnuts at the farmers' market. This year, take that great flavor and turn it into a big, buttery cake coated in the requisite cinnamon-sugar.
Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version.
In the days after Thanksgiving's excesses, I find myself craving the sweet simplicity of apple cider. Good apple cider is tart and spicy, with a texture reminiscent not just of the apple but also of the branch it grew on, the tree, the soil, a chilly breeze. Frozen into a solid block and then scraped with a spoon, it becomes snowy and light, the flavor of the fall with the texture of winter.
Frozen into a solid block and then scraped with a spoon, it becomes snowy and light, the flavor of the fall with the texture of winter. Spiked with smooth, oaky dark rum and freshly grated ginger and topped with honey, the composed dessert is a study in autumnal contrast: sweet and tart, crunchy and smooth, icy and warming.
Adapting the pancake recipe was so simple, I can't believe I never thought of this before. I just used apple cider in place of milk, added cinnamon and nutmeg, and coated the finished pancakes with cinnamon-sugar. Sure, they aren't doughnuts but they're some of the fluffiest pancakes you'll eat.
This month's Saveur included an excellent whiskey article by Rebecca Barry. What really caught my eye was the mention of a cocktail Barry enjoyed at a Kentucky Derby party at Finger Lakes Distilling in upstate New York. There was no recipe, only fleeting poetry: "a cocktail made with beet juice, apple cider, star anise simple syrup, and rye..." Intriguing.
This cocktail, made with beet juice, apple cider, star anise simple syrup, and rye, is perfect with hot apple fritters with syrup and thick slabs of country ham, fried brown at the edges.
Just as stale bread can be rescued by custard in bread pudding, doughnuts can live a second life suspended in ice cream. So here is a second chance dessert, one that doesn't betray its leftovers foundations or desperate motivations.
When reduced to a syrup, apple cider takes on a tang as pronounced as its sweetness. It plays well here against sweet cream and toasty apple-laced doughnuts.
In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam.
The aroma of apple and spice is torture for my neighbors, but when dinner guests come by, they take a whiff at the door and all their troubles melt away. Mulling apple cider is one of those domestic activities that makes a house (or a low-rent New York apartment) a home. Here are my five tips to building a better brew.
While I've always loved apple picking, my favorite part isn't really the fresh fruit—it's the warm, cinnamon-dusted cider donut I devour on the way home. Crunchy on the outside, tender within, and boasting genuine apple flavor, nothing says "fall" quite like cider donuts. But could all of that authentic, farm-fresh flavor really be captured in a mix?