Posts Tagged ‘Cider Recipes’

Glazed Autumn Cider Cake

Friday, November 13th, 2009

Cider Pound Cakeweb

Cider Days are over, but I still have cider on the brain–and in the refrigerator. So I  baked a cider cake.
This recipe makes A LOT of cake; it’s great for a brunch or a coffee party. I was lucky enough to have the new Williams-Sonoma “Autumn Leaf” Bundt pan to cook with; it’s not only beautiful but large enough to hold all the batter.
(Full disclosure: Nordic Ware, which manufacturers the pan, gave it to me to play with. I wouldn’t be writing about it if I hadn’t loved working with it, however.)
If you’re serving fewer people or don’t have a huge Bundt pan, you might want to cut the recipe down by a third; use 1 cup butter, 2 cups sugar, and so forth. In that case, reduce the cooking time as well.
My family and friends had split opinions on the glaze. Several of us (including me) thought it added to the cake’s visual appeal just as glaze adds to the appeal of pottery; it made it shiny and gave it depth. The glaze’s crunch also gave the cake two textures instead of just one.
My mother decided that she would have preferred cream-cheese frosting to offset the cake’s spices. And one of my neighbors suggested that the cake would have been just as tasty with neither icing nor glaze. Experiment as you see fit!
for the cake:
1-1/2 cups (3 sticks) unsalted butter at room temperature
3 cups sugar
6 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
3 cups flour
1 cup cider
for the glaze:
1/3 cup maple syrup
1/3 cup firmly packed light brown sugar
4 teaspoons cider
Preheat the oven to 325 degrees. Grease and flour a large Bundt pan or spray it with Baker’s Joy. Cream the butter; then gradually add the sugar, beating well. Add the eggs, one at a time, beating after each addition. Beat in the vanilla. Stir in the baking powder, salt, and spices.

Gently add the flour to the creamed mixture alternately with the apple cider, beginning and ending with the flour.
Pour the batter into the prepared pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake for 15 minutes on a rack before removing it from the pan. While it is cooling prepare the glaze. Combine the glaze ingredients in a saucepan and bring them to a boil. Simmer them, stirring, for 3 to 5 minutes, until they are a little tacky.
Remove the cake from the pan when it is ready, positioning it on a rack under which you have placed waxed paper (the glaze is messy!). Gently spoon or brush the glaze over the cake, piercing a few holes in the cake if you like with a fork to help it absorb the glaze. You may want to wait a few minutes and then spoon up the glaze on the paper and put it back on the cake.
Let the cake cool completely before you serve it. Serves 12 to 16.
cider pound cake cuweb

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Cider Days and Cider Pot Roast

Wednesday, November 4th, 2009

Cider Pot Roastweb

Life slows down in early November here in western Massachusetts. Our leaves have begun their steep decline: the bright colors of the local landscape are fast giving way to the grays and silvers that foretell winter’s whites.
Halloween is over (each day I tell myself I will put away the orange lights and haunted houses TOMORROW!), and the family bustle of Thanksgiving has yet to sneak up on us. We might have nothing to do in the hilltowns—if it weren’t for Cider Days.
Cider Days were started about 15 years ago in the quiet town of Colrain, where our lovely hard West County Cider was born. The annual event (which takes place this coming weekend) has several functions.
It celebrates the end of the harvest season. It educates interested folks in the ins and outs of cider making (both hard and sweet) and cider cookery. And it gives local residents a final fall festival of demonstrations, sales, and hearty meals.
Lots of local restaurateurs will be serving apple- and cider-themed dishes, including my friends at the Green Emporium, where apple pizza and apple martinis will be among the featured dishes.
If you’re in the area, take advantage of this final chance to get outdoors before the snow falls, to ponder the harvest and the winter to come.
If you’re not, you may use your own local cider in this slightly sweet pot roast, adapted from cider expert Vrest Orton.
Cider Pot Roast
1-1/2 cups sweet cider (plus more later if needed)
1 tablespoon brown sugar
2 teaspoons salt
2 cinnamon sticks
1/2 teaspoon ground ginger
5 cloves
1 large onion, sliced
1 3-to-4-pound pot roast
flour as needed
canola oil as needed
1 pound carrots, cut into fairly small slices
Combine the cider, sugar, salt, cinnamon, ginger, cloves, and onion. Pour this marinade over the beef, and let it stand, covered, in the refrigerator for 24 hours. Turn and baste from time to time. Remove the roast from the marinade (save the marinade!), and sprinkle it with flour.
Heat the oil, and brown the meat in it in a Dutch oven. Lower the heat, add the marinade and about 1 cup water, and cover tightly. Simmer for 3 hours. After the first hour, be sure to turn the roast every half hour or so, and to add more cider and water if the meat looks a bit dry.
At the end of the 3 hours, throw in the carrots; make sure they are covered with liquid. Cook for another 1 to 2 hours. Serve with noodles. Serves 4 to 6.

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