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Liquid gold
Gretchen McKay
Pittsburgh Post-Gazette
Apple cider is perhaps the most quintessential of cold fall drinks, whether it comes in a plastic jug from your local apple farmer or has been fermented into the hard stuff.
It’s also wonderful when heated up on the stove and mulled with warm spices such as cinnamon, cloves and allspice and a hint of citrus. (A splash of rum or bourbon is optional.)
Yet there is so much more you can do with the opaque (and unsweetened) seasonal beverage made with fresh apples than drink it — it can be a good culinary pal, too.
Its tart, slightly tangy flavor can add a wonderful splash of spicy sweetness to any number of sweet and savory dishes, including stews and soups, meaty main dishes and all different kinds of baked goods — everything from cookies and cakes to doughnuts and sweet breads.
Here are three recipes meant to help you enjoy fall’s cider in new — and flavorful — ways.
Glazed apple cider cake
Glazed apple cider cake
We suggest making this incredibly tender and moist apple cider cake on the weekend so you can enjoy it not just as dessert but also in the morning with a leisurely cup of coffee. I made it twice: once in a circular pan and again in a square pan. Both took a little longer to cook than the recipe said.
Servings: 8
Ingredients
4 cups fresh apple cider
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
¼ teaspoon ground ginger
2 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
½ cup neutral-flavored oil
1 cup light brown sugar
1 tablespoon cider vinegar
1 cup powdered sugar
Directions
Prepare spiced cider reduction: In a large saucepan, heat apple cider with cinnamon, cloves, allspice and ginger over medium-high heat, simmering until it reduces to 2 cups, about 30 minutes. Stir occasionally. Bask in the otherworldly aroma.
Make the batter: Heat your oven to 350 degrees. Line the bottom of a 9-inch round or 8-inch square cake pan with parchment paper and coat the sides with nonstick cooking spray.
In a large bowl, combine flour, baking soda and kosher salt. Make a well in the middle and pour in oil, brown sugar, cider vinegar, and 1 ¾ cups of the reduced cider (reserving the remaining ¼ cup for the glaze). Whisk to combine until no lumps remain. Pour into the prepared pan.
Bake for 30 to 35 minutes, or until the top is springy and a toothpick inserted in the center comes out with just a few sticky crumbs. (Both my cakes took a full 50 minutes before the center was done.)
Cool the cake in the pan on a wire rack for 10 minutes, then cut around it with a knife to ensure it is loosened and flip it onto a plate.
Finish the cake: Place powdered sugar in a medium bowl and stir in 3 tablespoons of the remaining spiced apple cider reduction, whisking until a thick glaze forms.
Add some or all of the remaining 1 tablespoon reduction if needed to get your desired consistency. Pour the glaze over the center of the cake and use a spatula to gently trickle it down the sides.
Cubed stew beef combines with fall vegetables and apple cider to create a simple and slightly sweet meal even kids will love. Serve with crusty bread or homemade biscuits.
Ingredients
2 pounds beef stew meat, cut into 1-inch cubes
2 tablespoons canola oil
3 cups apple cider or juice
1 can (14 ½ ounces) reduced-sodium beef broth
2 tablespoons cider vinegar
1 ½ teaspoons salt
½ teaspoon dried thyme
¼ teaspoon pepper
3 medium potatoes, peeled and cubed
4 medium carrots, peeled and cut into ¾ -inch pieces
3 celery ribs, cut into ¾ -inch pieces
2 medium onions, cut into wedges
¼ cup all-purpose flour
¼ cup water
Fresh thyme sprigs, optional
Directions
In a Dutch oven, brown beef on all sides in oil over medium-high heat; drain. Add cider, broth, vinegar, salt, thyme and pepper.
Bring to a boil. Reduce heat; cover and simmer for 1 ¼ hours.
Add potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30 to 35 minutes or until beef and vegetables are tender.
Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.
Cider-glazed root vegetables with apple and tarragon
Cider-glazed root vegetables with apple and tarragon
Root vegetables are a home cook’s best friend in fall because they’re so widely available. You can substitute the hard cider for an equal amount of nonalcoholic sparkling or regular cider; just reduce the sugar by half.
Servings: 8
Ingredients
4 tablespoons unsalted butter, divided
1 pound carrots, peeled and cut into chunks
12 ounces parsnips, peeled and cut into chunks
12 ounces turnips, peeled and cut into chunks
3 shallots, peeled and halved
2 ½ cups hard cider
3 tablespoons sugar
1 ½ teaspoons table salt
1 Granny Smith apple, cored and cut into chunks
2 tablespoons chopped fresh tarragon
2 teaspoons cider vinegar
Directions
Melt 1 tablespoon butter in 12-inch skillet over medium-high heat. Add carrots, parsnips, turnips and shallots and cook until lightly browned, about 5 minutes.
Add cider, sugar, salt and remaining 3 tablespoons butter and bring to boil. Reduce heat to medium-low, cover and cook until vegetables are just tender, stirring occasionally, 7 to 10 minutes.
Uncover, increase heat to medium and cook until vegetables are fully tender, stirring occasionally, about 13 minutes. Stir in apple and continue to cook until cider is syrupy and apple is just tender, about 2 minutes longer. Off heat, stir in tarragon and vinegar.
Season with salt and pepper to taste. Transfer to serving dish, pour any remaining glaze over vegetables and serve.
— “The Complete Autumn & Winter Cookbook” by America’s Test Kitchen (2021)
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