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Archive for the ‘Apple Cider Recipes’ Category

Steeped in tradition and legend, wassail dates from the 1300’s when sharing a pot of holiday wassail was a community event. The word evolved from the Old English “waes hael” meaning good health. It was the custom to drink and shout again “Waes Hael!” before passing the bowl on to the next eager participant. Wassailing became a tradition as carolers carried bowls of hot wassail for good health, refilling them from neighbor’s own simmering pots of wassail.

It is this celebration of friends and holiday spirit that prompts the Fly Creek Cider Mill to feature wassail and its preparation. “Wassail is a great use of our award-winning cider for experiencing the traditions of the past during the hectic holiday season,” states Mill co-owner Brenda Michaels. Mill visitors learn how to prepare wassail several different ways with a variety of different pre-mixed spice blends. Available too, are wassail gift mixes, a good way to spread holiday cheer with friends and family.

Cider will be available every day from 9:00 – 6:00 until the Mill closes for the season December 21st. The Mill will re-open for its 153rd season on April 3rd, 2008. Click here for a complete list of holiday events and money-saving coupons visit the Fly Creek Cider Mill website.

Our favorite Holiday Wassail recipe: Holiday Wassail/Hot Mulled Fly Creek Cider

  • 1/2 cup brown sugar
  • dash or two of nutmeg
  • 1 tsp. Whole Cloves*
  • 3 inch cinnamon stick*
  • 1 tsp. Whole Allspice*
  • 1/2 Gallon Fly Creek Cider

Combine Fly Creek Cider Mill CIDER and all ingredients in a large saucepan or crock pot. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices. Drop orange and apple slices on top. Simple, easy and delicious! Serves 8 people.

*available as a pre-prepared mix in bulk or teabag form from the Mill or its on-line store at http://www.flycreekcidermill.com.

For a complete history of Wassail follow this link to Colonial Williamsburg.

 


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Ingredients

  • 1/2 cup brown sugar
  • dash or two of nutmeg
  • 1 tsp. whole cloves
  • 3-inch cinnamon stick
  • 1 tsp. whole allspice
  • 1/2 gallon apple cider

Instructions

  • Combine cider and all ingredients in a large saucepan or crock pot. Slowly bring to a boil. Cover and simmer for 20 minutes. Remove spices. Drop orange and apple slices on top. Serves 8 people.

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Merry Mulled Cider

  • 1/2 cup brown sugar Dash or two of nutmeg
  • 1 tsp. Whole Cloves 3 inch cinnamon stick
  • 1 tsp. Whole Allspice 1/2 Gallon FLY CREEK CIDER MILL CIDER

Combine Fly Creek Cider Mill CIDER and all ingredients in a large saucepan or crock pot. Slowly bring to a boil. Cover and simmer 20 minutes. Remove spices. Decorate by dropping orange and apple slices on top. Serves 8 people.

Holiday Wassail

  • 2 1/4 cups sugar One 6 oz. Can Lemonade Concentrate
  • 4 cups water One 6 oz. Can Orange Juice Concentrate
  • 10 Whole Cloves 1 Gallon Fly Creek Cider Mill CIDER
  • 2 Sticks Cinnamon 12pt piece of Ginger Root

Mix sugar and water. Bring to a boil. Add spices and simmer 1 hour. Add frozen concentrates and the water they call for. Add Fly Creek Cider Mill CIDER. Serve Hot. Makes 2 gallons.

 


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  • 36 cup Party Coffee Perculator
  • 36 Cups of Cider
  • Mulled cider spices (Found at the Fly Creek Cider Mill)
  • Sticks of cinnamon

Fill a party perculator with cider adding sticks of cinnamon to bottom. Put mulling spices in coffee ground basket. Plug in perculator. Cider will perk through spices for hot spiced cider for a crowd!

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Serves 4

  • ¼ cup sugar
  • 3 tablespoons coarse salt plus more to taste
  • One 2½ to 3 pound boneless pork loin, most of the fat removed
  • Freshly ground pepper to taste
  • 1 cup New York State Chardonnay
  • ¼ cup unsalted butter
  • ⅓ cup chopped shallots
  • ¼ teaspoon minced hot green chile or to taste
  • 4 New York state Northern Spy apples, peeled, cored, and chopped
  • ¼ cup Fly Creek Cider Mill apple cider
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey mustard
  • 1½ cups heavy cream
  • Juice of ½ lime
  • 1 tablespoon chopped flat leaf parsley

Fly Creek RecipesCombine the sugar and 3 tablespoons of salt in a large resealable plastic bag. Add the pork, seal, and shake to help dissolve the sugar and salt. Refrigerate for 1 hour or up to 3 hours.

When ready to roast, preheat the oven to 450ºF.

Remove the pork from the refrigerator and the brine. Pat dry.

Season the pork with salt and pepper to taste and place it on a rack set in a roasting pan. Add the wine along with 1 cup of water.

Place in the preheated oven and roast, basting occasionally, for about 1 ½ hours or until an instant-read thermometer inserted into the thickest part reads 160ºF.

While the pork is roasting, make the sauce.

Heat he butter in a heavy bottom saucepan over medium heat. Add the shallots and chile and sauté for 5 minutes or until the shallots are very soft. Add the apples along with the cider, stirring to blend. Lower the heat, cover, and cook for about 10 minutes or just until the apples have softened. Stir in the cream and mustards and season with salt and pepper to taste. Cook, stirring frequently, for about 10 minutes or until the apples are mushy and the liquid has thickened slightly.

Remove from the heat and transfer to a blender (this may have to be done in batches) and process to a smooth purée.

Pour the purée through a fine mesh sieve into a clean saucepan. Add the lime juice, stirring to blend. Taste and, if necessary, add additional salt and pepper. Keep warm until ready to serve.

Remove the pork from the oven and let rest for at last 5 minutes before slicing. Using a sharp chef’s knife, cut the pork, crosswise, into slices. Place the slices down the center of a serving platter. Spoon the warm sauce over the top, sprinkle with the chopped parsley, and serve.

More Resources: Buy Apple Cider Online, Buy Apple Salsa Online, Cave Aged Cheddar Cheese Recipes

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