Apple Cider Syrup Food

APPLE CIDER SYRUP

Steps:

• Melt butter in a saucepan over medium heat until it begins to bubble, about 1 minute. Add sugar and molasses; stir until sugar has absorbed molasses and butter, about 3 minutes. The mixture will be very dry. Add 2 cups apple cider. Mix well and bring to a slow boil. Add cinnamon stick and continue to simmer syrup for about 10 minutes.
• Whisk together 1 tablespoon apple cider, lemon juice, and cornstarch in a small bowl.
• Pour cornstarch mixture into syrup in the saucepan, whisking continuously until fully incorporated. Simmer until thickened, with a consistency similar to warm maple syrup, about 5 minutes. The syrup will thicken upon cooling.
• Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 weeks.

APPLE CIDER SYRUP

Steps:

• In a 1-quart, heat proof, microwavable measuring bowl, mix all of the ingredients. Heat in the microwave on high for about 5 minutes or until the butter is completely melted. Stir and heat until mixture is reduced to 1 1/2 cups, about 10 minutes. Let stand at room temperature for about 30 minutes until slightly thickened.
• Hints for success: - Be sure to heat the griddle before pouring your pancake batter. - Using a copper bowl to whisk the egg whites will give you more volume. - Do not whisk the whites until they appear dry. They should be stiff, yet moist. - Fold the whites and the squash mixture gently. If you over do it you will deflate the whites and have tougher, flatter pancakes. - The syrup is rich and full of flavor. You can make it the night before, refrigerate it and reheat the next morning. - Use the freshest apple cider you can find. If you use apple juice, try to use one that is not overly sweet.

APPLE CIDER SYRUP

Steps:

• In a small saucepan stir together the sugar, cornstarch, and cinnamon.
• Then stir in the apple cider or juice and lemon juice.
• Cook and stir the mixture over medium heat till the mixture is thickened and bubbly.
• Then cook and stir for 2 minutes more.
• Remove the saucepan from the heat and stir in the butter or margarine till melted.
• Makes about 1 1/3 cups.

APPLE SYRUP

Steps:

• In a large pot, bring the cider to a boil over medium-high heat. Boil the cider until it has reduced to a thin syrup (you should have about 1/2 cup), approximately 25 minutes. Cool and store at room temperature.

CIDER SYRUP

Steps:

• Boil ingredients with 1/8 teaspoon salt in a small heavy saucepan until reduced to 1 cup, 25 to 30 minutes. Cool to warm.

APPLE PANCAKES WITH CIDER SYRUP

Steps:

• In a small bowl, combine the first six ingredients; stir in apple and raisins. Combine the buttermilk, egg yolk, butter and vanilla; stir into dry ingredients. In a small bowl, beat egg white until soft peaks form; fold into batter. , Pour batter by heaping 1/4 cupfuls onto a hot greased griddle; turn when bubbles form on top. Cook until the second side is lightly browned., Meanwhile, in a small saucepan, combine the sugar, cornstarch and cider until smooth; add cinnamon stick. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Discard cinnamon stick. Stir nutmeg into syrup. Serve pancakes with warm syrup and, if desired, additional butter.

APPLE-BACON PANCAKES WITH CIDER SYRUP

Steps:

• SYRUP:.
• Combine cider, 2 tablespoons brown sugar, lemon juice and cornstarch in a small saucepan.
• Bring to a boil over medium heat, whisking, and cook until thickened, 1 to 2 minutes.
• Set aside.
• PANCAKES:.
• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and the remaining 1 tablespoon brown sugar in a small bowl. Whisk egg, egg white and buttermilk in a large bowl.
• Stir in the dry ingredients, apples and bacon until just combined. (The batter will be thick.).
• Brush a large nonstick skillet with 1/2 teaspoon oil and place over medium heat until hot.
• Cooking 4 at a time, use about 1/4 cup batter for each pancake and gently spread it to make them about 3 inches in diameter.
• Cook until the edges are dry and bubbles begin to form, about 2 minutes. Flip the pancakes and cook until golden brown, 1 to 2 minutes more. Repeat with the remaining oil and batter, reducing the heat as necessary to prevent burning. Reheat the cider syrup, if desired, and serve with the pancakes.
• TIP:.
• Make Ahead Tip: Cover and refrigerate the syrup (Step 1) for up to 1 week. Reheat on low before serving.
• Exchanges: 1 1/2 starch, 1/2 fruit, 1 other carbohydrate, 1 fat.