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Buy Apple Cider OnlineFly Creek Cider Mill’s cider receives merit in national ranking.

A study on the health attributes of cider as compared to apple juice was published this month in the Journal of the Science of Food and Agriculture finding that cider contains more beneficial antioxidants than apple juice. Linda Quinn, MSRD and nutritional spokesperson for the New York State Apple Association confirmed the findings from the Agricultural University of Wroclaw, Poland which proved that cider packed up to four times more level of polyphenols, the group of antioxidant plant compounds, than apple juice…



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  • 6 Cups apple pieces, cored only, or pared and cored
  • 1 Cup Water
  • 1/4 to 1/3 cup sugar, as desired

Cook apples in the water in a covered saucepan for 10 to 15 minutes or until tender. Add additional water, if needed to prevent sticking. Mash undrained, cooked pared apples or put unpared ones through a food mill or sieve. Stir in sugar.

Note: Applesauce will vary in texture, juiciness, and tartness with the variety of apple used!

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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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Following is a report on the status of the Pond at the Mill…

  • 45 baby chicks, 4 days old
  • 30 more day old ducklings due on July 27
  • 2 baby turkeys, 10 baby ducklings and 2 goslings are now in the mill pond area where you can see them.

Brenda Palmer Michaels
President
Fly Creek Cider Mill & Orchard, Inc.

More Cider Mill Resources: View Apple Cider Video, Buy Apple Cider Online, Buy Apple Salsa Online, Aged Cheddar Cheese Online Recipes

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