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Apple Cider Doughnut Mini Muffins

Serious Eats Anna Markow 8 comments

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. More

Gluten-Free Apple Cider Bread

Serious Eats Elizabeth Barbone 1 comment

A gluten-free quickbread made with apple cider and spices. More

Garlic and Rosemary Lamb Chops with Honey Cider Glaze

Serious Eats Marvin Gapultos 1 comment

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. More

Apple Cider Doughnut Cake

Serious Eats MarĂ­a del Mar Sacasa 22 comments

Tiny and chubby apple cider doughnuts herald the fall season at the farmers' markets. This cake version is the 2.0 version. More

Dark Rum and Apple Cider Shaved Ice

Serious Eats Ethan Frisch Post a comment

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. More

Gluten-Free Tuesday: Apple Cider Doughnut Pancakes

Serious Eats Elizabeth Barbone 8 comments

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. More

Beet Generation

Serious Eats Heather Arndt Anderson 2 comments

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. More

Apple Cider Doughnut Ice Cream

Serious Eats Max Falkowitz 3 comments

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. More


Serious Eats Christine Chung Post a comment

In this autumnal cocktail from Brian Block of Aldea in NYC, calvados pairs wonderfully with chai-infused sweet vermouth and apple cider foam. More

Caramel Apple Cider Jelly

Serious Eats Lucy Baker Post a comment

Because apple cider is unfiltered, this jelly looks a bit cloudy in the jar—much like a glass of apple cider. The intense, tangy apple flavor is complemented by a luxurious, molasses note from the brown sugar. I used cinnamon sticks, cloves, and lemon zest, but any toasty, fall-friendly spices would be delicious. Experiment with whole allspice berries, star anise, cardamom pods, or slices of fresh ginger. More

Gluten-Free Tuesday: Vegan Apple Doughnuts

Serious Eats Elizabeth Barbone 7 comments

Apple doughnuts in March? Let me explain! Originally I planned to share a buttermilk doughnut recipe for Gluten-Free Tuesday. We've made pancakes and waffles in this column; turning to doughnuts next seemed only right. In an effort to create an allergen-free doughnut, I skipped the buttermilk and eggs and turned to apple juice. More

Flaming Holiday Punch

Serious Eats Paul Clarke 2 comments

I've been mixing variations of a Flaming Holiday Punch (known in some circles as "English Bishop") every December for years now. The base recipe is from Esquire's Handbook for Hosts, from 1949, which is nice on its own but quite open to improvisation. The ingredients are a cinch: a bottle of aged rum poured into a punch bowl over baked oranges studded with cloves. Toss in a little sugar and some holiday spice, turn down the lights before you apply a match to the hot liquid (careful!) and conversation is pretty much guaranteed to stop. More

Cider Doughnuts

Serious Eats Olga Massov 6 comments

After a filling Hannukah meal, no matter how much I've eaten, I always want some dessert at the end. Sadly, I never took to sufganyot, the Sephardic jelly-filled doughnuts traditionally served during the holiday, but I've always, always had a soft spot for homemade doughnuts, especially the apple cider kind. More

Scooped: Apple, Browned Butter, & Sour Cream Ice Cream

Serious Eats Max Falkowitz 7 comments

The time has come for us to end this ice cream series, October being halfway to Halloween. We wanted something to complement fall's palette of desserts: crumbles, crisps, cakes, and quickbreads, filled with apples, pears, walnuts, and cinnamon. With that in mind, apples and sour cream were a no-brainer, a lusciously tart rejoinder to rustic late-harvest food. More

Cook the Book: Apple Cider Muffins

Serious Eats Caroline Russock 10 comments

When the lovely apple-packed and cinnamon-scented muffins emerged from my oven, I was struck by their pliant texture. They had a resilience that made every muffin come out of the tin in a bouncy little round. More

Apple Cider Ice Cream, The Perfect Fall Flavor

Serious Eats Lucy Baker 12 comments

Who knew that trying to find apple cider in August would be like searching for fresh watermelon in February? Earlier this week, with my heart set on making this delicious scallop dish, I went to one farm stand and three... More

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