Apple Cinnamon Mead Food

CINNAMON APPLES

Steps:

• Combine the candies, brown sugar and 2 1/2 cups water in a large saucepan and place over medium-high heat. Cook, stirring, until the candies and sugar have fully melted, about 10 minutes.
• Add the apples and bring to a boil. Cook until the apples are tender but not mushy, about 5 minutes. Remove the apples with a slotted spoon and transfer to a heatproof dish. Allow the syrup to boil for an additional 5 minutes to thicken and intensify. Pour the syrup over the apples and allow to cool. Transfer to the fridge and chill for at least 4 hours.
• When ready to serve, warm a griddle over medium heat. Butter the griddle and toast the slices of pound cake for about 2 minutes per side, adding more butter as needed.
• To plate, place a piece of pound cake on each plate. Top with a scoop of ice cream and 4 apple slices. Drizzle with additional syrup and garnish with the mint.

DELICIOUS & SIMPLE APPLE MEAD RECIPE - APPLE CYSER AT HOME

Steps:

• Gather your ingredients. ????For this recipe, here's what you'll need:1 Gallon Container1 to 2 Cups of Honey1 Large Pot1 Gallon Filtered Apple Juice (double check to make sure it doesn't contain potassium sorbate).
• Pour 1/2 gallon of your cider into a pot. ????In a large pot, heat 1/2 gallon (1.9L) of apple juice. Heat slowly, making sure it doesn't boil.
• Add your honey. For semi-dry mead, add 1 cup of honey.For semi-sweet mead, add 1.25 cups of honey.For sweet mead, add 1.5 cups of honey. And for extra sweet mead, add 1.75 cups of honey.
• Dissolve your honey in the apple juice, and let the mixture cool until room temperature.
• Pour your apple juice and honey mixture into your gallon jug once cooled.
• Top off your container with more apple juice, leaving 3 inches of space at the top of your container for headrooom.
• Add one full Brewsy bag. Then shake vigorously for at least 30 seconds to help wake up the yeast.
• Put on the airlock. First, squeeze the rubber stopper into your gallon's bottleneck, and then attach the plastic airlock. Fill the airlock with water, and then snap the hole-punched plastic part back on.
• Put your mead in a warm, dark place. An attic, closet, or near your water heater are all good places. The ideal temperature is 75°F to 85°F. (The fermentation will take longer in cooler temperatures).Now, fermentation is beginning. Fermentation will take approximately 7 days.Tip: Once or twice a day, swirl your container to make sure the yeast make surface contact with all of the mead.
• Wait 7 days, then taste-test. After 7 days, take a very small sip of your mead. Right now, the yeast haven't been separated from your mead, so it won't taste amazing just yet.When you taste, taste primarily for sweetness. If it tastes dry enough for you, move on to the next step. If it still tastes too sweet, let it ferment for 2 more days, then repeat the taste-test.
• Put your mead in the fridge. Take off the airlock and put the hole-punched cap on your gallon jug - or, simply use a loosened cap.Tip - make sure you never fasten the cap of your gallon jug to prevent potentially explosive carbon dioxide buildup!
• Wait two days while your mead is in the fridge.During this time, the cold in your fridge is forcing the solids in your mead to the bottom of the container, making it easier for you to separate them in the next step.
• Rack your mead. Slowly, pour your mead off of the sediment at the bottom into a different container.Your goal is to remove as much of the sediment as possible, so try not to tip your jug back up until you've finished pouring.
• Take a sip! Now, you can taste your mead! Cheers!You may love it away, but you may find it tastes harsh or a bit off. Don't worry! That's very normal with young alcohol. Mead takes longer to age than other drinks made with Brewsy - it will get much smoother over time.If it tastes bitter, you can quickly fix that by making a simple syrup.
• Return your mead to the fridge with a loosened cap. Unlike store-bought wine, Brewsy doesn't have any preservatives, so it needs to stay in the fridge with a loose cap unless it is properly prepared for room temperature storage.If you'd like to bottle your mead for storage outside of the fridge, you can find out how to do that here.
• Age your mead. The character of your mead will change significantly as it ages. This is especially important with mead!Harsh tastes or off-flavors will dissipate, and your mead will taste smoother and more flavorful. Age your mead for at least 3 weeks, racking it about once every 5-7 days, or whenever you see significant sediment buildup.
• Optional: Dilute with seltzer water. Some people like to do this if the mead feels too heavy or alcoholic!
• Enjoy! Share your mead with our Brewsy communities, the First Pour Club and Club Brewsy.And be sure to reach out to us with any questions. You can text us at the number we texted you from about your order, message us on Facebook, or send us an email at [email protected].

CINNAMON-STEWED APPLE

Steps:

• Put the apples in a saucepan with the cinnamon, raisins and 2 tbsp water. Bring to a simmer, cover and cook for 10-15 mins until the apples are very
• Spoon the stewed apples into bowls, and serve with a dollop of the yogurt and a drizzle of maple syrup, if you like. Will keep chilled in an airtight container for up to three days.

MULLED MEAD

Steps:

• Pour the mead (or cider) into a saucepan and add the brandy, apple juice, lemon peel, cloves, cinnamon stick and ginger. Gently warm through until simmering then remove the spices and lemon zest with tongs or strain through a sieve before serving.

APPLE AND CINNAMON CAKE

Steps:

• Preheat the oven to 200c/ gas 5
• Add the sugar and butter together in a bowl and mix together until both are combined and nice and fluffy
• Add the flour to the butter/sugar mix and combined together until it forms a gooey mixture
• Add the one egg and stir into the mixture. Add the other egg and stir all together. The mixture should be slight runny but still have a slight stiffness
• Add the cinnamon to the mix and stir well then add the peeled and chopped apple to the mix and stir together
• Put the mixture into the cake tin and place in the over for 30- 40 minuets until golden brown.
• Once cooked place onto a wire rack and leave to cool. Serve slightly warm for a better taste