Shutdown Cider

Note: To make simple syrup, combine 1 cup water with 1 cup sugar in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

Special equipment: jigger, cocktail shaker, glass, strainer

Ingredients

serves makes 1 cocktail, active time 5 minutes, total time 5 minutes

• 1 1/2 ounces La Diablada pisco
• 2 ounces Knudsen's Cider & Spice apple cider
• 1 ounce fresh lemon juice, from 1 lemon
• 1/2 ounce simple syrup (see note above)
• 2 dashes Bar Keep Chinese Bitters

Procedures

1. Fill a cocktail shaker with ice and add pisco, apple cider, lemon, simple syrup, and bitters. Shake until well chilled. Strain into an ice-filled serving glass—use crushed ice if desired.

Fall Brisket With Cider and Butternut Squash

Suggested tweaks: You could swap out the butternut for just about any winter squash (or potatoes and carrots, if you're a stickler for tradition). If you're serving more than 6, you could cook a bigger brisket. Increase the cooking liquid as needed to keep the meat mostly submerged in the pot.

Ingredients

serves Serves 6, active time 20-30 minutes, total time About 5 hours

• 3 pounds beef brisket
• Kosher salt and freshly ground black pepper
• 1 tablespoon vegetable or canola oil
• 4 cups apple cider
• 2 cups dry red wine, such as Merlot, Syrah, Zinfandel, or Côtes-du-Rhône
• 6 sprigs fresh thyme, plus 1 tablespoon minced fresh thyme
• 4 large cloves garlic, smashed
• 2 bay leaves
• 1 (2-pound) butternut squash, peeled, seeded, and cut into 2-inch chunks
• 3 medium red onions, peeled and quartered, leaving the root intact

Procedures

1. Position a rack in the center of the oven and preheat it to 300°F.
   
2. If needed, trim the excess fat from the brisket so that there is about a 1/4-inch-thick layer remaining. Pat the brisket dry with paper towels and season it generously with salt and pepper. Select a Dutch oven or stainless-steel roasting pan that will be large enough to accommodate the brisket, vegetables, and braising liquid. Heat the pan over medium-high heat, and then add the oil. When the oil just begins to smoke, add the brisket, fat side down first, and brown it on both sides, 4 to 6 minutes per side. Remove the brisket from the pan and set aside.
   
3. Carefully pour off and discard all of the fat from the pan. Quickly add the cider, wine, thyme sprigs, garlic, bay leaves, and 1 teaspoon salt and scrape the bottom of the pan to release any browned bits. Return the meat to the pan, fat side up, with any accumulated juices. Nestle the meat into the liquid so it is nearly covered. Increase the heat to high and bring the liquid to a boil. Cover the pan tightly with a lid or aluminum foil and transfer it to the oven.
   
4. Cook the meat for 1 1/2 hours, and turn the meat over in the pan. Cover and return the brisket to the oven. After another 1 3/4 hours of cooking, add the squash and onions to the pan, nestling them under and around the brisket. Continue cooking until the squash and onions are tender when pierced with a fork and the meat is very tender and easily shreds, 30 to 45 minutes longer. To test the brisket for doneness, use two forks to gently pull the meat apart in the center. If it is still a bit tough but the squash and onions are done, transfer the vegetables to an ovenproof dish using a slotted spoon; set them aside, covered with aluminum foil to keep warm. Continue to braise the brisket for about 15 minutes more, and then retest. The internal temperature should be 195°F for lean brisket, or 205°F if it is a fattier brisket.
   
5. When the brisket is done, transfer it to a cutting board, fat side up, while you finish the sauce. Decrease the oven temperature to 200°F. Remove the butternut squash and onions from the braising liquid using a slotted spoon and place them in an ovenproof dish (if you did not do this earlier). Taste the vegetables and season them with salt, if needed. Cover the dish and put the vegetables in the oven to stay hot.
   
6. Strain the braising liquid into a small bowl, discarding the solids. Allow the fat to separate, and then skim and discard it. Clean out the pan and pour the braising liquid back in. Bring the liquid to a boil over high heat, and cook, stirring occasionally, until it is reduced to a thickened sauce that coats the back of a spoon, 15 to 20 minutes. Taste and adjust the seasoning with salt and pepper.
   
7. Cut the brisket against the grain into 1/2-inch-thick slices, or, if it is too tender to slice, pull it apart into large chunks. Arrange the vegetables on a large serving platter, with the sliced brisket in the center. Spoon the sauce over the brisket and vegetables. Garnish with the minced thyme. Serve immediately, passing any remaining sauce at the table.

Salty Maple Buttered Cider

Hot buttered rum is even better with warm cider. A sprinkle of Maldon salt and a hint of lemon juice round out the flavors.

Special equipment: small plate, small saucepan

Ingredients

serves makes 2 cocktails, active time 10 minutes, total time 10 minutes

• Maldon salt
• Half of 1 lemon
• 1 tablespoon softened butter
• 2 tablespoon pure maple syrup
• 1/2 vanilla bean pod, seeds scraped out
• 4 ounces dark rum
• 8 ounces apple cider

Procedures

1. Scatter Maldon salt on a small plate. Rub the rim of two heatproof glasses or mugs with the lemon half, then dip in salt.
   
2. Combine the butter, maple syrup, and vanilla bean seeds in small bowl. Set aside. Combine rum and cider in a small saucepan and bring to a simmer over medium-high heat. Pour into prepared glasses, then top each with half of the butter. Serve immediately.

Peppery Ginger Cider

This warm cocktail is spiked with bourbon and ginger liqueur. Cracked black pepper underscores the ginger's subtle burn.

Special equipment: small saucepan

Ingredients

serves Makes 2 cocktails, active time 10 minutes, total time 10 minutes

• 8 ounces apple cider
• 4 ounces bourbon
• 3 ounces ginger liqueur, such as Domaine de Canton
• Lemon juice to taste
• 4 Luxardo cherries
• Cracked black pepper

Procedures

1. Bring cider and bourbon to a simmer in small saucepan. Stir in ginger liqueur and add lemon juice to taste. Divide cherries between 2 heatproof glasses or mugs and pour in cider combination. Sprinkle with pepper and serve immediately.

Pop! Cider

Try serving this seasonal sparkling cocktail as guests walk into your home for this year's round of parties. A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate.

Ingredients

serves Serves 1, active time 5 minutes, total time 5 minutes

• 2 ounce Bénédictine liqueur
• 1 ounce apple cider, chilled
• Prosecco, chilled
• Fresh rosemary or thyme sprigs (optional)

Procedures

1. Combine Benedictine and cider in a Champagne flute or coupe. Top with Prosecco. Garnish with rosemary or thyme, if desired.

Apple Cider Doughnut Mini Muffins

People will think these are traditional cider doughnut holes, but they never actually see a fryer, instead getting a quick bath in melted butter and a toss in cinnamon sugar while still warm from the oven. They're super cute, super delicious, and even better, super easy and super fast.

Special equipment: mini muffin pans, nonstick spray, whisk, spatula, mixing bowls

Ingredients

serves Makes 36 mini muffins, active time 10 minutes, total time 20 minutes

• 2 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon cinnamon, divided
• 1/2 teaspoon ginger
• 3/4 teaspoon nutmeg
• 1/3 cup dark brown sugar
• 1 cup apple cider
• 1 egg
• 1 teaspoon vanilla extract
• 7 tablespoons butter, melted and cooled, divided
• 1/2 cup granulated sugar

Procedures

1. Set rack in center of oven, preheat to 400°F. Liberally spray mini muffin pans with nonstick spray, set aside. In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg. Add brown sugar and work into mixture by hand to break up clumps. Set aside. In a second bowl, whisk together cider, egg, vanilla, and 3 tablespoons melted butter. Add wet to dry ingredients and quickly but gently fold together until all streaks of flour are just incorporated and you have a light, fluffy batter. Divide evenly between cups of muffin pans (about 2/3 full) and bake for 8-10 minutes, turning once.
   
2. While muffins are baking, whisk together remaining cinnamon and granulated sugar. As soon as muffins are done, immediately turn out onto a rack and roll them a few at a time in the melted butter, then remove to cinnamon sugar and shake until well-coated. Let muffins continue to cool on rack. You may reheat to serve, with the oven at 400°F— it will only take 1 or 2 minutes.

Mulled Cider Shrub

The great thing about this particular shrub is that it's ready to consume immediately, as a lot of the vinegar's intensity is cooked out. It's a lot more mild and sweet than most shrubs, and doesn't require anything but a splash of soda or a shot of your choice of booze to make a tasty beverage.
For a nonalcoholic treat, fill a 12-ounce glass with ice, add 3 ounces shrub, fill with seltzer, stir gently. To make a more adult drink, gold rum, bourbon, and even cognac (Hennessy and cider shrub tastes like apple pie) make excellent accompaniments. Add a little black walnut or whiskey barrel-aged bitters to balance the sweetness, if you like. Or, if you have a big enough pot and any sort of holiday party going on as soon as that same evening, a quadruple batch of this would make a great base for a punch bowl libation.

Special equipment: stock pot, fine mesh strainer

Ingredients

serves Makes 5 cups, active time 1 hour, total time 2-3 hours

• 2 cups sugar
• 4 cinnamon sticks
• 1 vanilla bean, split and scraped
• 2 tablespoons whole cloves
• 2 tablespoons whole allspice
• 1 large black cardamom pod, slightly crushed
• 1 quart apple cider
• 1 1/2 cup apple cider vinegar
• 2 inch nub fresh ginger, sliced thin
• 2 apples, quartered and sliced thin (I use sweeter varieties like Fuji or Golden Delicious)
• Peel of 1/2 orange
• Peel of 1/2 lemon

Procedures

1. In a large pot, combine sugar, cinnamon, vanilla bean, cloves, allspice, and cardamom. Place over high heat. Once the sugar begins to melt and caramelize slightly in places, stir occasionally to ensure somewhat even caramelization and some toasting of spices. Once sugar is all melted and caramel is almost the color of maple syrup, remove from heat and carefully add cider, then vinegar, ginger, apple and citrus peels.
   
2. Return pot to heat, bringing to a gentle simmer over medium heat. Stir occasionally. Once all sugar has melted back down, remove from heat and allow to cool to room temperature before pressing through a fine mesh strainer. Keep chilled, shaking gently before using as shrubs tend to separate a little in storage. Keeps for at least a month.

Boiled Cider Syrup

Once a New England staple, this simple cider syrup is a versatile addition to any pantry of home-canned goodies.

Special equipment: a boiling water canner, a disposable wooden chopstick

Ingredients

serves five 12 ounce jars, active time 2 hours, total time 10-12 hours

• 3 gallons minimally-processed apple cider

Procedures

1. Prepare boiling water canner and sterilize 5 12-ounce jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
   
2. Pour cider into your largest heavy-bottomed, non-reactive pot. Insert chopstick into cider until it touches the bottom of the pot. Using a pen or a paring knife, mark or notch the chopstick at the level of the cider. Then, removing the chopstick from the pot, measure from your first mark (the cider level at the start) and the end of the chopstick (the bottom of the pot) and make a second mark or notch at the halfway point. Make a mark/notch at the 1/3 point as well. The marks on the chopstick will serve as visual cues to help you see how much your cider has reduced.
   
3. Bring cider to a boil over high heat and then reduce to medium-low. Simmer, uncovered, stirring occasionally until thoroughly reduced, 5-8 hours, depending on your stove. Check the cider level against your chopstick measurements regularly.
   
4. Cider is finished when it has reduced to one third of its original volume, and it coats the back of a spoon. When cider is finished, remove from heat and strain, in batches, through a paper coffee filter or a fine sieve lined with a clean, dampened dishtowel.
   
5. Pour cider into prepared jars, leaving a quarter inch of headspace. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
   
6. Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for five minutes.
   
7. After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
   
8. Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.

Gluten-Free Apple Cider Bread

Special equipment: Four (5- by 3- by 2-inch) mini loaf pans

Ingredients

serves Makes 4 small loaves, active time about 30 minutes, total time about 90 minutes

• 2 cups apple cider
• Nonstick cooking spray
• 1 1/4 cups (5 ounces) sorghum flour
• 3/4 cup (5 1/2 ounces) packed dark brown sugar
• 3/4 cup (3 ounces) millet flour
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon xanthan gum
• 2 large eggs
• 5 tablespoons vegetable oil
• 1 teaspoon vanilla extract

Procedures

1. Heat apple cider in a medium saucepan over medium heat until reduced to 3/4 of a cup, about 25 minutes. Remove reduced apple cider from heat and set aside to cool.
   
2. Preheat oven to 350 degrees F. Place four (5- by 3- by 2-inch) mini loaf pans on rimmed baking sheet. Spray mini-pans with nonstick cooking spray. In medium bowl, whisk together sorghum flour, brown sugar, millet flour, ground cinnamon, baking powder, salt, ground nutmeg, and xanthan gum. Add eggs, vegetable oil, vanilla extract, and cooled apple cider. Whisk until batter is smooth. Divide batter evenly between prepared pans.
   
3. Bake until cake tester inserted into center of pan comes out clean, about 30 minutes. Remove pans from oven. Allow to bread to cool in pan for five minutes and then turn loaves out onto a wire rack to cool completely. Store loaves, wrapped, on counter for up to three days or freeze up to three months.

Sticky Pumpkin Cake with Hard Cider Caramel

Special equipment

mixing bowls, whisk, aluminum cups or muffin pan, roasting pan or deep cake pan, saucepan, spatula

Ingredients

serves Makes 8-12 cakes, active time 20 minutes, total time 1 hour

• For the Cakes
• 2 eggs
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon Crop Spiced Pumpkin Vodka (see note)
• 3/4 cup plus 2 tablespoons granulated sugar
• 1/2 cup plus 1 tablespoon unsalted butter, melted
• 1 cup all purpose flour
• Pinch salt
• 1 cup packed pumpkin puree
• 1/4-1/2 teaspoon pumpkin spice (see note above)
• 2 teaspoons baking soda
• 2 tablespoons boiling water (see note in recipe)
•  
• For the Caramel Sauce
• 1 1/3 cup sugar
• Generous pinch salt
• 1/4 cup water
• 1/2 cup hard cider (I used Woodchuck pumpkin)
• 1/2 cup heavy cream

Procedures

1. For the Cakes: Place a rack in center of oven and preheat oven to 350°F. Lightly grease 8 4-ounce aluminum cups or all 12 cups of a standard muffin tin, then place the cups in a large roasting pan or other baking vessel with ample room and sides that are at least 2 inches high. Set aside.
   
2. Place eggs, vanilla, and liquor in a medium mixing bowl and whisk together. Whisk in sugar, followed by butter, then flour and salt, fully incorporating each ingredient before adding the next. Whisk in the puree and spice. In separate small bowl, add boiling water to baking soda and stir gently to fully dissolve, then add to batter and whisk in immediately.
   Note: Bring at least 1/2 cup water to a boil, then measure 2 tablespoons into small mixing bowl containing baking soda. Water must be boiling so that it fully activates and dissolves the baking soda.
   
3. Divide batter evenly between prepared cups and add an inch of hot water to pan. Bake for 30 minutes, then rotate pan and add more water if necessary. Bake for another 20 minutes, then check for doneness with cake tester, skewer or paring knife inserted in center of a cake. If tester comes out clean, remove from oven and allow to cool slightly, then remove cups to a rack. If cakes are not done, continue to bake and check in 5 minute intervals.
   
4. For Caramel Sauce: Combine sugar and salt in medium saucepan and add water to moisten. Place over medium-high heat and cook until it begins to caramelize. Alternately move off and on the heat, swirling the pan gently, until caramel is a uniform amber color, somewhere between color of honey and maple syrup. With caramel off the heat, slowly pour in cider and cream, being careful as it will sputter. Return to heat, lowering it to medium-low, and allow to simmer, stirring occasionally, until all seized caramel is melted. Remove from saucepan to cool slightly.
   
5. To Serve: Gently loosen tops of cakes from cups with a paring knife, then turn out onto plates. If cakes are significantly domed, trim until flat enough to rest on plates upside down. Pour warm caramel sauce over warm cakes and serve immediately, with whipped cream or ice cream if desired.

Sazerac and Cider

Ingredients

serves makes 2 cocktails, active time 5 minutes, total time 5 minutes

• 2 sugar cubes
• 6 dashes Peychaud's bitters
• 3 ounces rye, such as Rittenhouse 100 proof
• 2 dashes Pernod Absinthe
• 4 ounces Crispin Original Cider
• Ice
• Lemon peel, optional

Procedures

1. In a mixing glass, saturate the sugar cubes with the bitters and muddle to break down the sugar cubes. Add ice and rye.
   
2. Stir until well chilled and the sugar is almost completely dissolved.
   
3. Put a dash of absinthe in each of the two serving glasses and swirl it around to coat the glass, discarding any extra. Fill the glasses with ice.
   
4. Strain the chilled rye mixture evenly between the two serving glasses and top each one with two ounces cider. Garnish with lemon peel if desired and serve.