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RECIPES W/ APPLE CIDER

1.  APPLE CIDER CINNAMON PORK CHOPS

INGREDIENTS:

4 Ribeye (rib) pork chops, bone-in, about 3/4-inch thick
Salt and pepper
3 tablespoons butter, divided
2 apples, peeled (optional), cored and thinly sliced
1 large white onion, halved and thinly sliced
2 tablespoons packed brown sugar
2 teaspoons ground cinnamon
Pinch ground cayenne pepper
2/3 cup apple cider
1/3 cup heavy cream

DIRECTIONS:

Generously season the chops with salt and pepper on both sides. Set aside.

In a large skillet over medium-high heat, melt 2 tablespoons of butter. Immediately add the pork chops and cook until brown, about 3 minutes per side. Transfer to a plate and set aside. Let chops rest for 3 minutes.

Return the skillet to medium-high heat and melt 1 tablespoon of butter. Immediately add the apples and onion and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the brown sugar, cinnamon and cayenne. Stir in the apple cider and cream. Add the pork chops, nestling them into the liquid, and cook until the internal temperature of the pork reaches between 145 degrees F. (medium rare), with a 3-minute rest, and 160 degrees F. (medium), 3 to 4 minutes per side.

Serve the chops with the apple mixture spooned on top

Recipe and Image from Gimmie Some Oven

2.  APPLE CIDER FLOATS

APPLE CIDER FLOATS.jpg

INGREDIENTS:

Sparkling Apple Cider
Fresh Local Apple Cider
French Vanilla Ice Cream
Whipped Cream - Optional
Apple Slice - Optional
Ground Cinnamon - Optional
Cinnamon Stick - Optional
Caramel Sauce - Optional

INSTRUCTIONS

Scoop ice cream into a cup & pour equal parts sparkling apple cider & fresh local apple cider.

Top with whipped cream, an apple slice, a sprinkle of ground cinnamon, a cinnamon stick, & caramel sauce.

Enjoy!

Notes

If you freeze your cup for at least 30 minutes your drink will stay cold longer & won't melt as quickly.

Recipe and Image from Domestically Blissful

3.  APPLE CIDER AND BROWN SUGAR PULLED PORK

INGREDIENTS:

4 lb Pork shoulder roast
1 large onion, thin sliced
6 cloves garlic, peeled
3/4 cup brown sugar
1 Tbsp whole grain mustard
1 cup apple cider
1/2 cup apple cider vinegar
1/2 tsp sea salt
1/2 tsp white pepper
1 Tbsp cornstarch

INSTRUCTIONS:

If using a Pressure Cooker:

Heat to saute and brown meat on all sides.

Rub the pork with the brown sugar and place in the pressure cooker. Combine remaining ingredients except the cornstarch and pour over roast. Seal pressure cooker and cook on High for 45 minutes. Allow to release pressure naturally.

Remove meat from sauce and let sauce cool until fat can be easily removed from the surface. I refrigerate it for at least an hour to let the fat get cold and start to harden which makes it super easy to remove.

Once the meat has cooled, use two large forks to 'pull' it into pieces.

Once the fat is removed from the sauce, return it to the pressure cook and set to simmer; letting the sauce reduce by a third.

Combine the cornstarch with 4 Tablespoons of water and add to the sauce; continue simmering and stirring until the sauce has thickened.

Add the meat to the sauce. Put the lid back on the pressure cooker and cook on high pressure for 3 minute. Release steam and serve on buns topped with coleslaw.

If using the oven:

Preheat the oven to 450 degrees.

Rub the brown sugar on the roast and brown the roast in the oven for 10 minutes.

Add the remaining ingredients except the cornstarch to the roasting pan and cover the pan tightly with aluminum foil.

Reduce the oven temperature to 200 degrees; slow roast and baste the meat for about 4 hours and until tender.

Remove the meat to a board to cool and pour the sauce into a pan; you can refrigerate meat until cold enough to remove the fat from the top.

Once the meat has cooled, use two large forks to 'pull' it into pieces.

Simmer the sauce in the pan, letting the sauce reduce by a third.

Combine the cornstarch with 4 Tablespoons of water and add to the sauce; continue simmering and stirring until the sauce has thickened.

Add the meat to the sauce. Cover and simmer for 20 minutes on low heat; turn off heat and serve on buns topped with coleslaw.

Recipe and Image from Creative Culinary

4.  APPLE CIDER PANCAKES

INGREDIENTS:

for the pancakes:
2 cups all-purpose flour
4 Tablespoons granulated sugar
1 and 1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup apple cider
1 cup buttermilk
2 large eggs
4 Tablespoons vegetable or canola oil
2 teaspoons pure vanilla extract
1 cup shredded apples
for topping:
2 to 3 apples (I used gala), washed, peeled, cored and chopped into large chunks
1/2 cup packed brown sugar
2 Tablespoons unsalted butter
1 teaspoon ground cinnamon

INSTRUCTIONS:

Heat a pancake pan or a large griddle over medium heat.

In a mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Add shredded apples and stir to coat with flour mixture. Set aside.

In another mixing bowl, whisk together the wet ingredients: apple cider, buttermilk, eggs, oil and vanilla.

Add wet ingredients to dry ingredients and stir with a wooden spoon, Do not overmix. Batter should be lumpy.

Using a 1/4 cup scoops (or an ice cream scoop), pour batter on a hot griddle. Cook pancakes on the first side, until you see air bubbles appearing around the edge and toward the center. Flip and cook about 2 more minutes.

Place pancakes on a large plate and cover with aluminum foil each time you add to the stack to keep them warm.

to make the topping: 

Melt butter in a large skillet.

Add apple chunks. Cook stirring often, until apples are soft but not mushy.
Add brown sugar and cinnamon and cook until sugar melts into a syrup.
Remove from the heat.

Top pancakes with topping and serve.

Recipe and Image from Crunchy Creamy Sweet