Hard Cider Food
HARD CIDER CUPCAKES
Steps:
- Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside.
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.
- Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth.
- Combine the flour, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.
- While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.
HARD APPLE CIDER
Make and share this Hard Apple Cider recipe from Food.com.
Provided by Dave5003
Categories Beverages
Time P3m24D
Yield 1 gallon, 10-16 serving(s)
Number Of Ingredients 8
Steps:
- crush and dissolve campden tablets in a cup of warm water and mix well with the FRESH apple juice in your primary fermenter.
- Let stand over-night. Mix in all other ingredients except yeast making sure everything is dissolved, then sprinkle yeast over top of juice and cover with plastic sheet and ferment 3 to 5 days.
- Rack (siphon) into secondary fermenter and attach air lock.
- Rack again in 3 weeks.
- When all fermentation is finished, rack into a clean vessel and add 2 oz of white sugar and gently stir well.
- (I usually put the sugar into a bit of water and dissolve it first by boiling it in the microwave) When sugar is well mixed, bottle and age 3 months.
- This will give you a crisp, carbonated hard cider.
- * the more sugar you add, the more alcohol you will get, but the longer it will take to ferment. I would recommend from 1/2 to 1 pound per gal/4.5 l and not more than 2 lbs.
Nutrition Facts : Calories 306.2, Fat 0.5, SaturatedFat 0.1, Sodium 14.2, Carbohydrate 76.7, Fiber 0.6, Sugar 72.8, Protein 0.5
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12 THINGS YOU DIDN'T KNOW ABOUT HARD CIDER - FOOD REPUBLIC
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- It was the drink of pilgrims. Cider was, in fact, the most popular drink in North America and England from the early settlers’ times, and with good reason— water was potentially lethal.
- At one point in history, cider was as good as gold. Between the 1600s and 1800s, the British estate owner who made the best cider attracted the best workforce because a significant part of workers’ wages was paid in cider.
- Cider can be aged (but be careful) “A well-made bottle-conditioned cider can be kept for years,” explained Oliver. They get drier as time goes on, since they are never quite finished conditioning.
- Bourbon-aged cider is a thing. Barrel-aging is the key to making great high-end ciders like Virtue’s RedStreak and The Mitten. Virtue has invested in a variety of barrels such as red wine, American oak, French oak and bourbon barrels from Heaven Hill.
- When at war, people drank cider. Perry, a cider made from pears, played an important part in the history of fertile apple-growing counties of Herefordshire, Worcestershire and Gloucester.
- Eating a cider apple will cause you to make a face. Drink all you please, but biting into a cider fruit will probably be pretty appalling, warns Oliver.
- Cider should be drunk warm, unless when it shouldn’t. Just like with beer, drinking cider ice-cold isn’t always best. In fact, the suggested way to drink it is out of the cask, where it’s closer to room temperature than cold.
- Hops have now been integrated into cider making (for good or for bad) It was bound to happen at some point but yes, some ciderists in the U.S. have begun to use hops for making cider.
- Cider has been integrated into some pretty badass cocktails. Cider’s high acidity makes it a perfect ingredient for cocktails. Hall recalls a particular cocktail made at Chicago drinking institution Longman & Eagle, which combines RedStreak cider with Malört, the Swedish liqueur, which by itself is almost undrinkable.
- Apple liquor is the real hard stuff. Speaking of cocktails, liquors made from cider are a key ingredient in some of the world’s most popular cocktails. Applejack, an alcoholic beverage made from distilling concentrated cider, was the first American spirit brewed with apples and was immensely popular during the Colonial period.
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- With sausages. We’re huge fans of flavour contrast, and pork and apple might just be one of our favourite combinations. Add this novel recipe to your campsite repertoire – cider, honey and mustard are reduced to a sticky glaze to coat a cartwheel of sausage.
- In gravy. Gravy sometimes needs a helping hand, and if yours lacks the necessary pizzazz, a glug of booze will usually provide a remedy. Cider sits in the middle ground between light, tangy white wine and rich, deep red, and it goes without saying that it complements roast pork a treat.
- With fish… When it comes to gaily sloshing alcohol into savoury dishes, we usually apply a lighter touch when it comes to fruits of the water world. However, firm white fish, such as cod or pollock, has a neutral flavour that, depending on your palate, can require a bolstering from bold accompaniment choices.
- and shellfish. Apply the same principles to cooking with mussels. Try replacing the more traditional white wine in ‘moules mariniere’ with the same amount of cider.
- With game. Whether you’re a fan of plump birds like grouse, pheasant and partridge, or prefer dense, iron-rich venison, game is about as meaty as you get.
- With pork belly. A failsafe way to achieve the perfect ratio of crunchy cracking and soft meat is to pre-cook belly pork in a water bath. Treat it as you would a stock by adding celery, carrots, onion and herbs, but use a touch of cider to impart a subtle sweetness to the meat.
- To braise vegetables. Add a new dimension to steamed vegetables by cooking them in cider. Preserve the apple flavour by adding the liquid at the end of the cooking process, allowing the alcohol to cook off slightly but leaving a decent boozy hit.
- With potatoes. Mastering the fondant potato carries you one step further to being a professional-standard chef. This restaurant favourite is an underrated, but highly decadent, way to serve your spuds.
- At Christmas. Team the classic flavours of Christmas with fruity cider – the drink matches perfectly with warm spices, winter fruit like quince or cranberries and roasted meat.
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- Starcut Ciders Mosa. Best for autumn brunch. Hailing from northern Michigan, this fermented apple cider, blended with orange juice, is just the beverage for your lazy Sunday breakfast table.
- Citizen Cider The Dirty Mayor. Editor’s pick. Meet the Burlington cidery and hard seltzer hub that’s the brainchild of a wine salesman, chemist and small farmer.
- ACE Guava. Rookie of the year. ACE Craft Ciders has a whole slew of impressive ciders in its repertoire. After all, they’ve been in California since 1993, making ACE first ever family-owned cidery in the U.S. The pumpkin variety was the first to ever hit shelves back in 2010 and the pineapple number is among the most popular on the market.
- Original Sin Black Widow. Best for fruit lovers (and for sipping on Halloween) Original Sin has been making old-school cider with modern flair since 1996.
- Woodchuck Sangria Hard Cider. Best for red wine lovers. Woodchuck has been slinging cider since 1991, long before hard cider became commonplace at liquor stores and bars.
- Doc’s Draft Hard Pumpkin Cider. Best pumpkin cider. If you wait all summer long for PSL season, this one’s for you. Doc’s lineup of 10 Hudson Valley ciders (Peach!
- Collective Arts Nature of Things Unfiltered Apple Cider. Best for white wine lovers. Canadian Collective Arts Brewing is beloved for its diverse craft beers, canned cocktails, spirits and ciders, as well as its mission to support emerging artists and musicians.
- Seattle Cider Basil Mint Hard Cider. Best for adventurous drinkers. Exciting things are happening at Seattle’s first cidery since Prohibition. The libations are both wine- and beer-inspired, being that they defy cider’s traditional sweet profile and are produced in small batches.
- Redd’s Wicked Apple. Best booze for your buck. Most hard ciders fall in the 4 to 6 percent ABV range. Redd’s Wicked, which technically isn’t a cider at all, is a high-ABV version of Redd’s Apple Ale and clocks in at 8 percent ABV.
- Angry Orchard Crisp Apple. Best sweet cider. This popular brand from Walden, New York has been dominating the cider scene for years now. And it’s no mystery why.
HARD CIDER NUTRITION FACTS AND ANALYSIS.
Hard cider contains 0 g of saturated fat and 0 mg of cholesterol per serving. 30 g of Hard cider contains IU vitamin A, 0.7 mg of vitamin C and 0.00 mcg of vitamin D as well as 0.02 mg of iron, 1.20 mg of calcium and 16 mg of potassium. Hard cider belong to …
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Category BeerSource USDA Food and nutrient database
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From seriouseats.com
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