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Posts Tagged ‘apple-recipes’

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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Thank you to DR. Laurie Rozakis for the mention of Fly Creek Cider Mill in your blog! From the blog: . . . I dashed through the exhibits and then gimped around town, snagged the local newspaper, and had a great time schmoozing the museum staff. They told us to try the “killer” apple butter at Fly Creek (it was fabulous so we bought some) and sample their pies and hot cider. All excellent, I can report. View the full post.  [ More ]


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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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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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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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Gourmet Food Baskets
  • 1 scoop vanilla ice cream
  • 6 oz. apple cider
  • 4-6 oz. ginger ale

Instructions: Put a scoop of vanilla ice cream in a tall glass. Pour in apple cider. Top off the glass with chilled ginger ale. Add a tall teaspoon stirring gently to mix, and a straw.


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Contributed by: Charlie Palmer

  • 2 T. flour
  • ½ c. brown sugar
  • 1 tsp. cinnamon
  • 1 can biscuits
  • 2 baking apples, peeled, cored, and grated
  • 1 mild cheese, grated
  • 1 butter, cut in small pieces

Instructions: Mix the flour, sugar and cinnamon in a small bowl. Set aside. Press biscuits into flat circles and place on a lightly greased cookie sheet. Sprinkle grated apples on biscuits, then sprinkle with grated cheese. Spoon on brown sugar mixture and dot with butter. Bake at 350 degrees for 15-20 minutes.


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  • 4 chicken breasts, skin on
  • 1 cup apple cider
  • 1/2 cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon poultry seasoning
  • Salt and pepper to taste

Gourmet Food BasketsCombine the cider, syrup, lemon juice, seasoning – marinate the chicken breasts for at least 1 hour. Remove the breasts from the marinade. Season with salt and pepper and place on prepared grill. Grill, turning occasionally, for about 20 minutes or until cooked through and nicely glazed. While the chicken is grilling, cook the marinade over low heat until syrupy. Pour it over the grilled chicken and serve.


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  • 1/4 cup butter
  • 4 skinless, boneless chicken breast halves
  • 2 Granny Smith apples, peeled, cored, and sliced
  • 1/2 pound mushrooms, cleaned and sliced
  • 1 cup apple cider
  • 1 cup chicken broth
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons chopped chives
  • Preheat the oven to 350.

Heat 2 tablespoons of the butter in a large, ovenproof sauté pan. Season the chicken breasts with Wondra flour, salt and pepper to taste. Place them in the hot butter and sear, turning once, for about 4 minutes or until lightly colored.
Remove the chicken breasts from the pan and set aside.
Add the remaining butter. When hot, add the apples and mushrooms and sauté’ for about 5 minutes of until softened. Stir in the cider and broth and bring to a simmer.
Return the chicken to the pan. Add the sage and lemon zest and season with salt and pepper. Place in the preheated oven and bake, basting occasionally, for about 15 minutes or until the chicken has cooked through.

Remove from the oven, stir in the chives, and serve.


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