Cider press and variety of apples
We love that our Bed & Breakfast has some truly ancient apple trees. Some of my favorite memories of living here have included walking the property and collecting a variety of heirloom apples. Each tree has its own fruit qualities - those that are best for eating, for cooking and baking, or for cider.
A few years ago, I bought Luke a cider press for his birthday. Fresh cider tastes different because it has all of the bright, live flavors that you can’t get from pasteurized store-bought cider. Because it can have a culture, It isn’t recommended for pregnant people or immune-suppressed folks. Anyone who can enjoy it should!
Once the cider is pressed, there will be a significant amount of sediment (and well, fruit!) still in the body of the liquid. If you drink it fresh, always remembers to shake it up so the flavors blend. If pulpy texture isn’t your thing, we recommend that you sift it through a colander or cheese cloth.
Fresh cider
“It is remarkable how closely the history of the apple tree is connected with that of man.”
The Base: Apple Cider Reduction
“Yum! This has energy!”
In a small sauce pan, pour your chosen quantity of cider and set on medium heat, with lid off. (I suggest starting with a small amount, say 2 cups, as it will cook down faster and you can adjust your heat and flavors as needed). Check frequently and stir occasionally. Note, you’ll want to pull it off the heat before the sauce is so thick that a void shows behind when you drag a spoon across the sauce pan. You want the Cider Syrup to have movement, so you can use it in many ways.
As the cider reduces, it will create a sweet, tart syrup that is delightful! It is susceptible to burning, so don’t take your eyes off it once it comes to temperature. If you like to spice it up, you can add ingredients with bright warm flavors, like cinnamon sticks or star anise.
Once the liquid starts to sizzle, stir regularly. You want to evaporate the water from the pot and keep a sweet syrup. The kitchen will start to have a caramel aroma, as the sugars cook down and the water steams off. You may want to get the ladle out and enjoy a cup of hot cider as it cooks down!
Check the consistency and stir frequently until you have a smooth, thickened syrup. This will be the base for the recipes to come!
As you are cooking it down, consider making varieties. You may want to add maple syrup or raspberries to your cider and allow them to reduce and flavors to meld.
Cider Syrup Salad Dressing
Good salad dressing has the perfect mix of fats, acids, sweet and salt. Cider provides a great source of sweetness and acid.
Mix 2tbsp of your Cider Syrup with 1/3Cup of Olive Oil, 1/2tbsp of mustard (sweet or hot), and your favorite spices (I suggest rosemary, thyme, oregano, basil) and a pinch of pepper and flakey salt. Mix together thoroughly, whisking so the dressing lifts from the bowl. Pour onto bottom of salad bowl, and when you’re ready, use serving spoons to lift the flavors to perfection and mix into the salad!
Cider Syrup Baked Sweet Potato & Delicata Squash
With cold weather and seasonal gourds aplenty, this is an easy dish to Serve with love.
Peel and cut sweet potatoes into cubes and core seeds from delicata squashes, cutting them into 1/2” rings or cubes so they cook evenly. Slather with olive oil, salt and a dash of your spices of choice.
Bake at 425F degrees for 35 minutes or until soft and beginning to turn golden brown. Remove the pan from the oven and sprinkle with cider syrup. Return to oven for 5-10minutes, checking regularly to prevent burning. The syrup should caramelize on top of the potato and squash, creating a sweet, shiny and flavorful top layer.
Cheesecake with rhubarb raspberry cider syrup
Cider Syrup & Rhubarb Raspberry Cheesecake
Cheesecake is a simple crowd pleaser. Make yours memorable with an easy and vibrant pour-over sauce.
Make your favorite cheesecake recipe (we love the NYT’s!). Substitute for vegan or dairy-free ingredients if you prefer.
Sauté cut rhubarb together with Cider Syrup and Raspberries. Stir regularly until the color is vibrant. Sift through a tea strainer or paper coffee filter. Pour the sauce overtop the cheesecake and continue in the oven for 5-10 minutes, to let it cure to the top layer. Remove from the oven and let it set in the fridge. Serve cold. Sprinkle with a hint of flakey Malden Sea Salt to make the flavors pop!
Serve cold.
Hot-Cider-Toddy
When the weather turns cold, there is something so lovely about a warm and soothing drink. Hot-Cider-Toddy offers the kick of an adult drink with the comfort of a childhood flavor.
INSTRUCTIONS
In a teapot or saucepan, bring the water to a simmer. Pour the hot water into a mug.
Add the whiskey, 2 teaspoons cider syrup, 2 teaspoons raw honey and 2 teaspoon lemon juice. Stir until the cider syrup and honey have mixed into the hot water. Sample and add 1 teaspoon cider syrup and honey for more sweetness, and/or 1 teaspoon more lemon juice for more bright flavor.
Add a little garnish with a lemon peel slice, round, star anise or cinnamon stick. Enjoy!
INGREDIENTS
¾ cup water
1 ½ ounces whiskey
2 to 3 teaspoons cider syrup, to taste
2 to 3 teaspoons honey, to taste
2 to 3 teaspoons lemon juice, to taste
1 lemon round or slice of peel
1 cinnamon stick or star anise (optional, for garnish)
Raspberry Cider Syrup over vanilla ice cream.
Or simply drizzle Cider Syrup over…
Pancakes
Ice Cream
Waffles
French Toast
Bloomy Blue Cheese
Popcorn
If you try these recipes, share a photo and tag us (@Vermontbandb) on Instagram! We would love to hear how you liked the flavors and how you made it your own!
Have a question? Let us know! We love serving up the flavors of Vermont and helping our guests to have the best experience while they are here.
- Carin McCarthy