Five Great Uses for Apple Cider

1. Drink it

Hot Toddy

My favorite is simply warm apple cider with Yahara Bay apple brandy.

2. Dress it up

Balsamic-Maple-Cider Dressing

¼ cup balsamic vinegar

3 tbsp apple cider

2 tsp mustard

1/3 cup oilve oil

1 tsp maple syrup

½ tsp minced gartlic

¼ tsp salt

Mix all ingredients and adjust flavors to your liking.

3. Spice it up

Apple-Chile Chutney

2 tbsp butter

4 tart apples, peeled cored and diced

½ white onion

4 poblanos, roasted and peeled

1 habanero, seeds removed, finely chopped

1 tsp chipotle sauce

¼ cup sugar

1 cup apple cider, reduced to ¼ cup

marjoram

Heat butter, add onion and sautee until soft

Reduce heat and add chopped chiles, apples and sugar, sautee 10 minutes

Add reduced cider, marjoram and adobo sauce.

Remove from heat and cool.

4. Spread it

Jalapeno-Cider Aioli (adapted from tasting a yummy sandwich at the Alchemy)

1/2 cup mayo (the real deal!)

½ jalapeno, minced, or to taste

1 large or 2 small cloves garlic minced

¼ cup reduced apple cider (Reduce ½ cup by simmering about 10 minutes)

Mix and enjoy!

5. Glaze it (2 for 1 recipe)

Pumpkin-Apple Cake with Cider Glaze

2 cups flour

2 tsp baking powder

1 tsp salt

1 tsp cinnamon

pinch nutmeg clove,

½ tsp allspice

1 tsp ginger powder

½ cup butter

1 cup roasted squash

¾ packed brown sugar

2 eggs

3 tbsp milk

2 tbsp apple sauce

1 apple peeled and diced

Preheat oven to 350.

Mix dry ingredients together in a bowl.

Beat together butter and brown sugar. Add mashed squash, eggs and other wet ingredients.

Mix dry into wet ingredients, stirring just until mixed.

Fold in apples.

Bake about 50-55 minutes, or until knife comes out clean.

Let cool before glazing.

Glaze

2 tbsp butter melted

2 tbsp cider

1 tbsp apple brandy

1.5 cups confectioner's sugar

Stir together until it has a thick but pourable consistency.

Apple Cider Roasted Squash (from Good Life Eats)
adapted from Animal, Vegetable, Miracle

1 acorn squash

1 Tbs butter

1 cup apple cider or apple juice

1/4 cup brown sugar

1/8 tsp salt

1/4 tsp cinnamon

1/8 tsp allspice

dash nutmeg

fresh rosemary, to taste

Preheat oven to 425 degrees F. Cut acorn squash in half from stem to opposite end. Scoop out the seeds. Cut off the stem end and discard. Cut several slices 1 inch in width. Melt butter over medium-high heat in a oven safe pan or dutch oven. Add squash slices, toss to coat with butter.

In a bowl, combine the apple cider or juice, salt, cinnamon, and allspice. Pour over the squash. Add fresh rosemary, to taste (I used about 2 tsp, coarsely chopped). Stir to coat. Bring liquid to a boil and simmer for 5 minutes.

Sprinkle sugar on top of the squash and cider mixture. Transfer pan or dutch oven to the oven and roast until squash is tender and liquid has caramelized, about 10-20 minutes. Serve!