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Gourmet Food Baskets

Gourmet Food Baskets

By Nanci Hellmich USA TODAY

NEW ORLEANS — The next diet craze may be the apple diet.

A new study shows an apple a day keeps the calories at bay. People who ate an apple about 15 minutes before lunch consumed almost 190 fewer calories than when they didn´t have the apple. WEIGHT-LOSS CHALLENGE: More tips on dieting and exercise. The research was presented Tuesday at a meeting of the Obesity Society, an organization of weight-control scientists and professionals.

Researchers at Pennsylvania State University tested how the consumption of apples in different forms affects calorie intake.

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Gourmet Food Baskets

Gourmet Food Baskets

Somebody from North Norwich NY wrote about how much goes on in the Cooperstown area and how Fly Creek Cider Mill is their favorite thing in the area.

From the post: “Cooperstown is a buzz this time of year with baseball playoffs happening, the fall harvest is occuring and the local area has alot to offer and they have a great Farmer’s Museum there too. The Fly Creek Cider Mill near Cooperstown is our favorite…”
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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.

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Here is a recent video that is a virtual tour of Fly Creek Cider Mill. You get a sneak peak at how the cider is made and the offerings of the Mill such as the fruit wines and cave aged cheddar cheese. Enjoy…

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