Apple Cider Syrup

I have a few aces in my cooking repertoire, and this one is probably at the top of the list. Like most things I cook and teach it’s pretty straightforward, laughably simple actually. It came about years ago when I had lots of apple cider left over from my family’s cider pressing party. I decided to reduce about a gallon of the cider until it just got syrupy which took my gallon down to about a pint and a...... Read more »

Apple and Quince Tart

...ind a few quince to apple and pear sauce all fall and they are divine in this form too!) on the counter that needed using and a handful of russet apples. So I sliced the fruit, mixed in some lemon zest and a little sugar, a few tablespoons of reduced apple cider and some vanilla. Sliced apples and quince with lemon zest I baked the whole thing until it was bubbly and the fruit was tender, though that was a...... Read more »

Salads and Beans

...If you want a bean-heavy salad, just chop the greens and herbs a little finer and have the focal point be the beans, eggs, nuts, etc. And finally you need a zippy dressing. My standard is good olive oil (I like Unio by Siurana available locally at Pastaworks), lemon juice or red wine vinegar, salt and pepper and my secret ingredient: reduced apple cider. I take a half-gallon of organic apple cider and bring it to a boil in a..... Read more »

Salad, Salad, Salad. . .

...until tender and slightly caramelized around the edges. Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced apple ciderRead more »

Apple Cider Syrup

I have a few aces in my cooking repertoire, and this one is probably at the top of the list. Like most things I cook and teach it’s pretty straightforward, laughably simple actually. It came about years ago when I had lots of apple cider left over from my family’s cider pressing party. I decided to reduce about a gallon of the cider until it just got syrupy which took my gallon down to about a pint and a…

Apple and Quince Tart

…ind a few quince to apple and pear sauce all fall and they are divine in this form too!) on the counter that needed using and a handful of russet apples. So I sliced the fruit, mixed in some lemon zest and a little sugar, a few tablespoons of reduced apple cider and some vanilla. Sliced apples and quince with lemon zest I baked the whole thing until it was bubbly and the fruit was tender, though that was a…

Salads and Beans

…If you want a bean-heavy salad, just chop the greens and herbs a little finer and have the focal point be the beans, eggs, nuts, etc. And finally you need a zippy dressing. My standard is good olive oil (I like Unio by Siurana available locally at Pastaworks), lemon juice or red wine vinegar, salt and pepper and my secret ingredient: reduced apple cider. I take a half-gallon of organic apple cider and bring it to a boil in a…

Salad, Salad, Salad. . .

…until tender and slightly caramelized around the edges. Meanwhile I washed and dried the greens, roughly chopped 3 hard-boiled eggs and made a dressing. Dressing was green garlic finely minced (of which I also have a lot in the garden and since I want the garden space for other things I’m pulling it all up now), fresh thyme, dijon-style mustard, lemon juice, salt, pepper, olive oil and a few teaspoons of my reduced apple cider. More on that later. I…