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Archive for the ‘New York Apple Recipe’ Category

Part 1

  • 1 c. Seedless white grapes
  • 1 c. sliced bananas
  • 1c. cashew nuts
  • 2 c. Thinly sliced unpeeled apples
  • Honey creamed Dressing

Combine grapes, bananas, nuts and apples with a little of the dressing; arrange in bowl on salad greens. Serve remaining dressing separately. Makes 6 servings.

Part 2 (Honey cream dressing)

  • ¼ c. Dairy sour cream
  • 1 c. Fine cured creamed cottage cheese
  • 1 c. Mayonnaise
  • ¼ c. Honey
  • 2 tsp. Lime juice
  • 2 tsp. Minced parsley

Combine sour cream, cottage cheese and mayonnaise; mix well. Blend in honey and lime juice. Stir in parsley. Makes about 2 cups.

Contributor: Brenda Michaels – Fly Creek Cider Mill President & CEO


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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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Fly Creek Cider Mill, near Cooperstown, will offer samples of wassail, the traditional cider-based holiday drink, for five weekends starting Saturday. Learn how to prepare wassail several ways with a variety of mixed spice blends. Wassail gift mixes, cider and numerous other treats will be available for purchase.

Click Here for Fly Creek Cider Mill’s Wassailing Recipe


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Part 1 (Stock)
Peels and cores from apples
Clean skins from onions and garlic
2 sticks Cinnamon
2 ½ c. Fly Creek Cider Mill cider
2 ½ c. Water

Combine apple peels and cores from apples, skins from onions and garlic, cinnamon, apple juice and water in a kettle. Boil gently, partially covered, about 45 minutes. Remove from heat, let stand one hour. Strain and discard solids.

Part 2 (Soup)
3 T. Butter
½ tsp. Grated ginger root
2 cloves Minced garlic
1 ½ c. Chopped onion
1 tsp. Salt
1 Juice from 1 lemon
2 c. Yogurt
2 c. Sour cream
4 c. Peeled, chopped apples (any kind but Red Delicious)

Part 3 (Spices)
3 T. Flour
1 tsp. Dry Mustard
1 tsp. Turmeric
1 tsp. Ground cumin
1 tsp. Ground coriander
¼ tsp. Ground cloves
¼ tsp. Cayenne pepper

Mix flour, dry mustard, turmeric, cumin, coriander, cloves and cayenne pepper. Set aside.

Part 4 (Topping)
Slivered, toasted almonds

Yogurt and sour cream should be at room temperature. Heat a heavy skillet. Add butter, ginger, garlic and a dash of salt. Stir and cook over moderate heat a minute or so, then add onions. Saute another 5 minutes, then add salt and apples, stirring well. Add lemon juice and sprinkle in the pre-combined flour and spices, stirring constantly. Cover and cook 8-10 minutes over low heat, stirring occasionally. Turn off the heat, and let it rest about 10 minutes. Heat the stock. Puree the stock and sauteed mixture together, bit-by-bit in a food processor or blender. Make sure the result is very smooth. Transfer it to a kettle or heavy saucepan, and whisk in the yogurt and sour cream. At this point the soup shouldn’t be cooked any further. Just heat it over low heat right before serving time. (The soup can be made a couple hours ahead and heated just before it’s served.) Serve topped with toasted almond slivers. This soup is great cold on a hot summer day.


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September 27, 2008 – Join Pride of New York Producer Wendy Smith of SchoolHouse Kitchen for a focused tasting of their award winning mustard, chutney and salad dressing. This featured sampling is in addition to the Mill’s daily sampling of over 40 different foods. Recipes and promotions are available. Sampling hours are 10:00 – 4:00.


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Gourmet Food Baskets Ingredients:  

  • 3 oz. cream cheese
  • 1 oz. blue Cheese
  • 2-3 apples
  • mayonnaise
  • 1 pkg. water crackers

Instructions: Core apples. Slice in rings. Mix cream cheese, blue cheese and enough mayonnaise for spreading consistency. Spread cheese mixture on apple rings and serve on or with crackers.

 


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