Tag Archives: cider

Apple Cider Doughnuts

Tis the season for fresh apple cider! I am not a huge fan of drinking cold apple cider, I do like warm cider and cooking with cider is delicious. My guys were working a few towns away and went by a cafe in the middle of nowhere that made cider doughnuts that they raved about. Of course it took them a few months to actually bring me one home. Honestly they were just OK – I was told by the guys that “they needed to be eaten first thing in the morning when they were fresh”  Well that wasn’t going to happen for me.

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This was a couple of years ago. A week or so ago my daughter brought home some store made cider doughnuts that were just plain terrible; there was an after taste. I figured maybe I just plain ole didn’t like cider doughnuts. On Halloween my company put out some hot and cold cider and again some cider doughnuts. Third times a charm – NOPE it was not. You would think I would just give up – not me; I had some cider in the fridge that wasn’t going to last too much longer. I decided to make my own cider doughnuts. Voila’ success – finally a cider doughnut that has great flavor, fairly easy and I finally get to taste a cider doughnut that I got to finish.
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mine was very wet – I had to use more flour on my hands and board

The only problem I had was I don’t own a doughnut cutter nor a fryer. I looked a few places for a cutter, no luck. I try not to fry too much but when I do I always use my dutch oven; it can handle the high heat. I have a ridiculous amount of cookie cutters. I riffled through them and for a 3” round cutter; now I needed a small round cutter for the hole in the center. For the people reading this that know me really well; they are going to LOVE this. The smallest and closest thing I had to a small circle was a tiny frog cutter. Since I was little I have always collected frogs; I have moved away from the mass produced ones to ones that are unique funky and pretty cool. Making in happen here in NH – just saying.
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Apple Cider Doughnuts

Ingredients:
2 cups cider
3 cups all-purpose flour
½ cup whole wheat flour
⅔ cup packed brown sugar
2 tsp baking powder
¾ tsp salt
½ tsp baking soda
¼ tsp of each cinnamon, allspice, nutmeg and ground cardamom
2 large eggs
6 Tbs butter, melted and cooled
Oil for deep frying

img_4668Directions:
In a small saucepan, bring cider to a rapid boil and cook over high heat until reduced by half – cool completely

In a large bowl, whisk flours, brown sugar, salt, soda, powder and spices. In a small bowl whisk eggs, melted butter and cooled cider. Stir into dry ingredients until moistened (dough is pretty sticky). Cover and put in the fridge for at least an hour, you want the dough firm enough so you can shape the doughnuts.

Divide dough in half, on a floured surface pat each portion to ½ inch thickness; make sure to flour your hands and cutter(s) cut out about a dozen doughnuts.

Heat oil to 365’ and fry a few at a time. 1 minute on each side or until golden brown. Fry holes a few at a time approx. 1 minute on each side. Drain and cool slightly. Using a paper lunch bag; if you have one on hand; add some cinnamon and sugar and enjoy!

 

 

Recipe adapted – Taste of Home

 

Pork the Other White Meat

This past year or so we have definitely explored pork more often and in a varied of ways; and thoroughly enjoyed the journey.  I am not sure when or who said pork apples and mustard sounds delicious let’s put them together; but damn were they right.  Some of the recipes I have tried and loved are in my monthly and sometimes weekly meal plans.  BBQ Pulled Pork with Homemade Coleslaw on a bun is outstanding and simple – I had no idea.

Growing up I knew that we had applesauce with our pork chops but I was pretty sure that was to add some liquid to the chewy dry overcooked piece of meat we were served.  Thankfully we are now able to have a juicy cooked to perfection chop, loin, bone-in, boneless vehicle to add so many different combinations of flavors – I am hooked!

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Pork Chops with Cider-Dijon sauce

4 center-cut-bone-in chop
Kosher salt and freshly ground black pepper
2 tablespoon unsalted butter
1 apple – Fuji, Gala or Granny Smith halved, cored, and cut into small diced pieces
1 medium shallot, chopped
½ teaspoon fresh thyme
½ cup apple cider
½ cup chicken broth
1 tablespoon Dijon mustard (coarse-grain if you have it)

Position rack in the center of the oven – pre heat at 425’F Line a large rimmed baking sheet with aluminum foil. Season the chop with 1tsp kosher salt and ½ tsp pepper. Melt the butter in a large skillet over medium-high heat.  If needed working in batches, sear the chops on both sides, about 2 minutes per side. Transfer to the baking sheet and roast until no longer pink near the bone. About 8-10 min.

Lower heat to medium and add the apples, shallots and thyme to the skillet and cook, stirring often, until beginning to brown and soften, about 2 minutes.  Add the cider, scraping any bits off the bottom of the pan, cook until reduced by half, about 2-3 minutes. Add the broth and mustard and continue cooking until slightly reduced, about 2-4 minutes. Remove from heat and season to taste with salt and pepper.  Serve the sauce over the chops.

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Roast Pork Loin with Apples

2 tablespoons vegetable oil
1 (2-pound) boneless center cut pork loin
Kosher salt and freshly ground black pepper
1 medium onion, thickly sliced
2 carrots, thickly sliced
2 stalks celery, thickly, sliced
3 cloves garlic, smashed
3 sprigs fresh thyme and/or
3 sprigs fresh rosemary
4 tablespoons cold unsalted butter
2 apples, Fuji, Gala, or Granny Smith, cored and cut into slices
2 tablespoons apple cider vinegar
1 cup apple cider
2 tablespoons whole grain mustard

Preheat the oven to 400 degrees F.

In a large ovenproof skillet heat the vegetable oil over high heat. Season the pork loin all over generously with salt and pepper. Sear the meat until golden brown on all sides, about 2 to 3 minutes per side. Transfer the meat to a plate and set it aside. Add the onion, carrot, celery, garlic, herb, and 2 tablespoons of the butter to the skillet. Stir until the vegetables are browned, about 8 minutes. Stir in the sliced apples, then push the mixture to the sides and set the pork loin in the middle of the skillet along with any collected juices on the plate. Transfer the skillet to the oven and roast the loin until an instant-read thermometer inserted into the center of the meat registers 140 to 150 degrees F, about 30 to 35 minutes.  Pork cooked this way will be slightly pink. If desired, cook the pork to 160 degrees F, but note that this lean cut will not be as moist at the higher temperature.

Transfer the pork a cutting board and cover it loosely with foil while you make the sauce. Arrange the apples and vegetables on a serving platter and set aside. Remove and discard the herb sprigs. Return the skillet to a high heat and add the vinegar scraping the bottom with a wooden spoon to loosen up any browned bits. Reduce by half then add the cider and reduce by about half again. Pull the skillet from the heat and whisk in the mustard, and the remaining 2 tablespoons of cold butter. Adjust the seasoning with salt and pepper, to taste.
Slice into 1/2-inch thick pieces and arrange over the apple mixture. Drizzle some sauce over meat and serve the rest on the side.

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