Recipes with cider that you should try

Apple spinach salad & crispy almonds:apple-spinach-salad-and-crispy-almonds

A perfect salad for the day when you want the meal to taste like you had hours to spend in the kitchen but you had only 20 minutes. It takes 4 to 5 minutes and it makes everyone ask, “What did you do to these almonds?” Spinach tossed with grilled chicken or pulled from a rotisserie chicken; it all comes together with dressing and almonds that are candied like a brittle.

Yield: 6-8 Servings

1/4 cup minced shallot or red onion

3 tablespoons apple cider vinegar

3 tablespoons champagne vinegar

2 tablespoons black sesame seeds, toasted

1/4 teaspoon smoked paprika

Sugar, to taste

1/2 cup olive oil

2 tablespoons butter

3/4 cup sliced almonds (about 3 ounces)

10 ounces baby spinach leaves, washed and dried

2 medium-size red-skinned apples quartered, cored, thinly sliced

2 cups shredded roasted chicken

Combine onion, cider vinegar, champagne vinegar, sesame seeds, and paprika in a small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt, pepper, and sugar.

Melt butter in a heavy large skillet over medium heat. Add almonds. Stir until almonds begin to color, about 2 minutes. Sprinkle 1 tablespoon sugar and a pinch of salt over. Stir until sugar melts and begins to turn golden, about 2 minutes longer.

Transfer almonds to plate to cool. Combine spinach, apples, and chicken in a large bowl. Toss with enough dressing to coat. Mix in almonds and serve.

 

Porch swing at the old sage:

porch-swing-at-old-sage

Carolina Cider’s Cider

1 oz Bourbon

½ oz fresh lemon juice

1/2 oz fresh orange juice

1/2 oz maple syrup.

 

Combine all ingredients except cider in a cocktail shaker with ice. Shake and strain into a glass over ice. 

 

For more recipes like these ones, click here.

 

Pork Chops With Apples And Cider

There are some culinary combinations that cannot be improved upon, and apples and pork is surely one of them. This recipe calls for pan-frying boneless pork chops and serving them with butter-browned apples and a Normandy-style sauce made with cider and cream. It makes for a perfect cold-weather meal.

Serve with Tieton Dry, Sparkling Perry or Yakima Valley Dry Hopped Cider

Yields: 4 to 6 servings

For the Spiced Salt

¼teaspoon black peppercorns

3cloves

4 allspice berries

2 tablespoons roughly chopped sage

1 and 1/2 tablespoons kosher salt

For the Pork and Sauce

6 boneless pork chops, 4 ounces each, about 1/2-inch thick

2 large apples

2 tablespoons butter

All-purpose flour, for dusting

½cup hard cider, plus 2 tablespoons

2 teaspoons Dijon mustard

1 and 1/2 cups chicken broth

2 teaspoons potato starch dissolved in 2 tablespoons cold water

3 tablespoons crème fraîche

1 tablespoon Calvados, apple brandy or Cognac, optional

2 tablespoons finely cut chives

2 tablespoons chopped parsley

Make the spice salt: Put peppercorns, cloves, allspice and sage in a spice mill or mortar and grind to a powder. Remove to a bowl and stir in salt. Season pork chops on both sides with salt mixture. (There will be some salt mixture remaining; use it to season the sauce, Step 4.) Cover and leave chops at room temperature to absorb seasonings for at least 30 minutes.

Peel, quarter and core apples, then cut each apple into 12 wedges. Melt 1 tablespoon butter in a wide skillet and raise heat to medium-high. Add apple wedges in one layer and brown gently on one side, about 2 minutes. Brown on the other side and cook for 2 minutes more, or until apples are cooked through but still firm. Remove apples from pan and keep warm.

Add 1 tablespoon butter to pan and swirl to melt. Dust pork chops with flour, and place in pan and brown gently for about 4 minutes per side. Adjust heat if necessary to keep pork from cooking too quickly. Remove chops and keep warm on a platter in a low oven. Discard remaining butter.

Add ½ cup cider to pan, raise heat to high and cook down to a syrup. Add mustard and chicken broth, and bring to a boil, then reduce heat to a simmer. Add potato starch and stir with a wire whisk as the sauce thickens. Stir in crème fraîche. Season to taste with remaining spiced salt. Add 2 tablespoons cider and the Calvados, if using. Cook for 1 minute more.

Spoon sauce over the chops, then spoon the apples around the platter. Sprinkle with chives and parsley.

Interested in more recipes? Be sure to check out the recipes suggested by the Carolina Cider Company.

 

Best pizza toppings from the Mediterranean

We just got back from traveling in the South of France, and as you’d expect, the food was fantastic. One of the most enjoyable parts of our trip was visiting the fantastic food markets. Each town has its own market day, and some have a market every day but Sunday. The Saturday market in the town of Arles is one of the best in the area. And there’s a permanent market in Antibes that’s open every day but Sunday.

The restaurants here serve lots of fresh seafood and other ingredients that you find in the market — vegetables, herbs, and olives. Because the South of France is so close to Italy, there’s also lots of pasta, dishes with tomatoes, and pizza.

There’s a pizza restaurant in just about every small town, and many of them having wood-burning ovens. They don’t make traditional Neapolitan pizza here — the crust is thicker and there are more pizza toppings. But they do create a delicious pie.

We were a little surprised by the pizza toppings, which don’t vary a lot. Nowhere did we see pepperoni, Italian sausage, or the usual pizza meats. Here, as in Spain, it’s all about the ham. Jambon cru, which is like prosciutto, is the most popular choice. Some places, you’ll see specific types of ham, such as Serrano or Iberico ham from Spain.

Seafood, especially anchovies, are also popular toppings. But you’ll also see tuna and calamari.

Most places offer both white and red pizzas. White is sauced with crème Fraiche, which is absolutely delicious. The white pizzas are best with vegetables like caramelized onion and mushroom.

The French are known for their fabulous cheeses, and here’s where they make their mark. Unlike in American and Italy, mozzarella isn’t the star of the show when it comes to pizza cheeses. Emmental, which is similar to Swiss cheese, and is made in Switzerland, is very popular. Chevre, or goat cheese, is also used a lot, and it’s frequently combined with arugula.

Gruyere, Fontina, Reblochon, Comte, and Roquefort all makes delicious pizzas.

Many of the pizzas we had has a black olive in the center, and virtually all of them had a drizzle of excellent local olive oil. This really brought all the flavors together and improved the overall taste. A carafe of olive oil with chili peppers is served with your pizza. It’s pretty spicy and adds a nice zing.

We found an artisanal olive oil at our local farmers market and we’ve started drizzling it over our pizzas. It wasn’t inexpensive, but it was well worth the money.

The best pizza we had in the South of France was at La Cantina in Saint-Remy-en-Provence. The town itself is quite charming, one of the cutest in the region. And the restaurant was surprisingly quite modern. But the pizzas there were some of the best we’ve ever has, anywhere.

If you’re around Boyne City or Howards City, be sure to check out BC Pizza for delicious pizza and pastries.

Apple and Blueberry Cider Recipe

Apple and blueberry cider is a delicious diversion from a more mainstream cider recipe that will slake any thirst and delight the drinkers palate with its unique flavour. Sweetening is optional though I do recommend it as it enhances the berry flavour of the cider.

 

Ingredients:

  • 4 litres (One Gallon) Apple Juice
  • 100-200 grams (3 1/2 – 7 ounces) fresh or frozen blueberries
  • One Red Apple Variety (eg Delicious), cored, peeled and diced
  • One Campden Tablet OR 1/10 level teaspoon Sodium Metabisulfite
  • 80g (3oz) Lactose OR 2g (1 teaspoon) wine sweeter (optional)
  • Cider Yeast

Method:

 

Sterilise your cider making equipment and anything that will come into contact with the cider or its ingredients. Rinse them thoroughly and allow them to drain. The plastic bag used for pulping the berries should not need to be sterilised.

 

Place the blueberries into a clean plastic bag such as a freezer bag, if the bag is thin perhaps consider using two or three, wrapping one with the other. Pulp the blueberries with a meat tenderiser or rolling pin, be gentle as not a great deal of force is required and the objective is to open the berries up not completely decimate them.

 

Wash, peel and dice the apple into 1/4 inch cubes. Add the apple juice to the sterile fermenter. If you elect to sweeten this cider and have chosen to add lactose mix it with a small amount of water and add it to the fermenter as well. Add the blueberry pulp.

 

If you have used fresh blueberries it would be wise to treat the cider with a crushed campden tablet or 1/10 teaspoon of sodium metabisulfite and allow it to stand for over 24 hours before pitching the yeast. If you have used frozen blueberries you can take a chance and not treat the cider but bear in mind the apple may have had wild yeasts on its skin that may have made its way into the fermenter on the apples flesh. Take a risk if you dare. If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice.

 

Pitch the yeast and seal the fermenter making sure you add the correct amount of boiled water to the airlock. The airlock should start to bubble within about two days indicating that fermentation is taking place. The cider will need to ferment for around 2-3 weeks or possibly longer in colder weather. Once fermentation is complete the airlock will bubble far more slowly, perhaps once a minute or so and at this point you should rack the cider, transferring it into another sterile fermenter or vessel using a siphon, taking great care not to disturb the sediment on the bottom of the original fermenter. If you have elected to use an artificial sweetener it should be added at the first racking. Continue to rack the cider at two week intervals (or longer) until you are satisfied with the level of sediment suspended in the cider. Generally the cider will become clear after two or three rankings.

 

Bottle the cider in clean and sterile bottles. If a carbonate cider is desired prime the bottles by adding one teaspoon of sugar per 750ml (1.5 pints) of cider before sealing the bottle.

 

Store the cider in a dark place such as a cupboard at room temperature for at least three months before sampling. Generally ciders do not taste their best for at least 6 months and sometimes longer.

 

Notes:

 

For an even greater blueberry taste consider using 25 percent blueberry juice instead of straight apple juice.

 

If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

 

Follow the instructions of renowned cider companies, like Carolina Cider from South Carolina, to add a professional touch to your recipe.

Pizza Universal Food

Tips for making Pizza at home

In earlier days, Pizza certainly was one that was most accepted. It continues to be one of the best-loved foods because of its mouth watery taste. In every country of the world, you can easily find restaurants that serve pizza. Pizza has adapted to most societies and is available in varying flavors around the globe, from Italy reaching distant places like Gujarat’s Pizza on the Rock and Boyne City’s BC Pizza. Nowadays, Pizza has become an international trend. And rightly this has happened because whatever region you live in, pizza has made its presence there. When some school children were asked where pizza originated, they presumed that it came from the place where they lived.

History of Pizza

In Southern Italy, around 997AD, the word pizza was first documented. It seems that the word pizza came from the word “pitta”, which is Middle Eastern usage for flatbread. It was frequently made in Naples and included tomato sauce, different fishes and also the bread which was made in Naples on a regular basis. However, it was in 1889, when a Naples chef cooked pizza for the Queen of Margherita (which got named as “Margherita pizza“) that most people started accepting pizzas. This pizza contained tomatoes, mozzarella cheese, and basil and its color portrayed the hues of the flag of Italy. Previously, pizza was considered peasant food. But when Queen Margherita tried it, many other food lovers followed suit. It became a great tourist draw. Because of this, Pizza became more popular in Naples and many sellers sold it. In this way, Pizza became the national food of Italy.

 In the United States today, there are around 6,000 restaurants of Pizza Hut. Pizza Hut has made its mark in most nations in the world. Pizza Hut also has 5,600 plus store locations in 94 other states and nations. It is not just Pizza Hut, there are other Pizzerias as well that have made this food popular the world over, like BC Pizza which is present in 32 locations in the US. Dominos also claims to have 15,000 restaurants all over the world.

It’s not tough to make your own pizza, especially when you have a mixer grinder. With very little effort, you can make your own pizza crust using the mixer. It does all the effort for you!  If the mixer has an attachment of pasta roller then you can roll your pizza dough to make a thin crust. It is not an expensive affair.

In the ’50s and ’60s Pizzerias became very famous, so just to have pizza cars would queue up for miles.Chains of Pizzerias were born with increasing popularity and  globalization.

In the late 19th century, Italian immigrants started migrating to the US. This way pizza got entry into the United States . It became famous in cities like New York and Chicago, where the Italian immigrants’ population was very large. In the 1940s pizza got the biggest growth and became popular in the US when soldiers were coming back from World War II.They  took their appreciation for pizza with them.Troops located in Italy were not happy with the rations and were looking for nice food. When the soldiers’ demand grew, the local bakers could barely cope with the demand for pizza.

 

The best dessert is pizza

Pizzas are traditionally associated with savory dishes, and thinking of a dessert pizza is rather unusual for some people. Yet there is an abundance of dessert pizza recipes, and the variety of toppings is amazing. People who have a sweet tooth will definitely be spoiled for choice with desserts of the pizza type offered on a regular basis. There is a long list of delectable names of dessert pizzas: banana split and pineapple brownie pizza; pizza with grilled fruit and cream cheese; pizza with ricotta, plums, apricots and peanuts; layered pizza with pears, apricot preserves, granola and ricotta; pizza with blackberries; pizza with chocolate and nuts … The list can be continued with scores of other recipes making lavish use of fruits, chocolate, cream, ricotta over the tender cookie crust of dessert pizzas. Besides apples, pears, blackberries and plums, pineapples, kiwis and peaches are frequently featured in dessert pizza toppings.

 

Kids especially love desserts. They will be fascinated with the idea of making a difference to their idea of dessert by offering them dessert pizzas that have all their beloved sweet fruits on top of a delectable cookie crust. Chocolate chips, chocolate spread, peanut butter, marshmallows – these all have ample area for doing miracles on dessert pizza crust. Adults are bound to be equally impressed by dessert pizzas featuring heaps of fruits in colorful arrangements, together with fat free cream cheese – the healthy impact of such dessert pizzas is indubitable.

 

PREPARATION TIME: 15 minutes

 

COOKING TIME: 15 minutes

 

INGREDIENTS:

  • Refrigerated sugar dough for cookies – 18 ounces
  • Frozen whipped topping, left to thaw – 8 ounces
  • Sliced banana – half a cup
  • Sliced strawberries – half a cup
  • Crushed and drained pineapple – half a cup
  • Seedless grapes, halved – half a cup

 

PREPARATION:

  1. Prepare your Californo pizza oven.
  2. Use the cookie dough to spread it evenly in a pizza pan. A cake pan can be used as an alternative. The dough should be spread thinly to achieve the perfect crust for the dessert pizza. Bake the pizza crust in the oven for 15 – 20 minutes until it becomes golden brown. Leave on a wire rack to allow the crust to cool.
  3. Spread the thawed whipped topping on the cooled crust. For extra deliciousness and healthier impact use fat free cream cheese.
  4. Use the fruits to arrange over the crust in the decorative pattern of your preference. Any other fruits can be added if you have them ready at home and you know they are favorites with your family.
  5. Refrigerate the ready dessert pizza until it is ready to serve.
  6. When you serve the pizza, be ready to see delight in the eyes of both kids and adults, as well as anticipation of a unique dessert to enjoy and remember.

 

For the perfect home made dessert pizza, enthusiasts can search for recipes to prepare their own dough, adding flavors according to taste to enhance the delectability of their unique dessert.