Archive for October, 2018

Cider and Autumn

Wednesday, October 31st, 2018

I’m not much of a cider drinker in general. When cider comes fresh from a local orchard, however, I can’t resist it.

This weekend my area in western Massachusetts will once again celebrate Franklin County Cider Days. Hard cider is now very chic—but we loved it before it was chic; this festival has been going on for more than two decades.

This year’s offerings include an amateur-cider-making competition, a cider dinner (already sold out!), tastings, lectures, and cooking demonstrations. I’m not involved this year, but even without me the weekend will be full of fun and flavor.

So when I went on Mass Appeal this morning to celebrate Halloween I felt that I should make something cider related. I only spearheaded one segment myself; the cidery in my own town of Hawley, Headwater Cider, sent a representative to make some pretty snazzy cocktails with Headwater’s hard cider.

My segment was simpler but also tasty. I mulled some cider. To me, mulling cider and Halloween go together; when the door keeps opening to admit trick or treaters, it’s nice to have something warming on the stove.

Because mulling cider is such a snappy recipe, I also made some of my chock-full oatmeal cookies. They go beautifully with the cider—and they’re a great Halloween offering for any trick or treaters who can’t eat chocolate.

Happy Halloween! Happy Cider Season!

Mulled Cider

Ingredients:

1/2 gallon apple cider (use the best quality you can find, from a farm/orchard if possible)
4 cinnamon sticks
several cloves (whole)
1 tablespoon orange zest
1/4 cup brown sugar or maple syrup (optional, but useful if your cider is on the tart side; mine definitely didn’t need the additional sweetness)

Instructions:

Combine the ingredients in a heavy saucepan. If you want to avoid a mess, put the spices in a cheesecloth bag or infuser. Or just ladle around them at the end (my choice).

Bring the mixture to a boil. Reduce the heat to a VERY low setting and simmer, almost covered, for 20 to 30 minutes. Serves 8.

And now the videos:

Cider Cocktails from Headwater Cider

Tinky Makes Mulled Cider and Chock-Full Oatmeal Cookies

Pumpkin Season

Monday, October 15th, 2018

I don’t participate in the current craze for pumpkin-spice EVERYTHING. Still, I like to make something new every fall that involves pumpkin. This fall it was some simple cupcakes: moist and tasty, easy to share with a crowd.

I like them with cream-cheese frosting, but the icing is up to you. In fact, you may choose to eschew frosting altogether and call them pumpkin muffins.

I made them this past week on television, along with my beloved broccoli soup. The combination made a perfect simple supper the next evening.

Pumpkin Cupcakes

Ingredients:

3/4 cup canola oil
1 cup sugar
2 eggs
1/2 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1-1/2 cups flour
1 cup pumpkin puree
1/2 cup coconut
1/2 cup raisins

Instructions:

Preheat the oven to 350 degrees. Line 16 muffin tins with paper liners. (You may end up with slightly more or fewer cupcakes.)

Mix the oil and sugar in a large bowl. Add the eggs 1 at a time, beating well after each egg. Beat in the vanilla, followed by the baking powder, the baking soda, and the spices. Stir in the flour, followed by the pumpkin, the coconut, and the raisins.

Spoon the batter into the prepared tins. Bake until the cakes tests done, about 20 to 25 minutes. Frost with your favorite frosting (or not!). Makes about 16 cupcakes.

And now the videos:

Tinky Makes Broccoli Soup

Tinky Makes Pumpkin Cupcakes