New England Cider
Enliven apple Cider with hints of citrus and a splash of soda water in this classic recipe from Gourmet Magazine, December, 1964.
Author: Gourmet Magazine, December 1964
Recipe type: Cocktail
- 1 lemon juiced, rind reserved
- 2 Tbsp sugar
- 1 Qt.Hard Apple Cider (Island Orchard Brut Apple Cider)
- ¼ cup brandy
- ¼ cup orange-flavored liqueur
- 3 cups soda water
- Put lemon juice, lemon rind and sugar in large jug.
- Stir until sugar is dissolved.
- Add cider, brandy, and liqueur.
- Set jug in a bowl of cracked ice.
- When mixture is cold, add soda water.
- Discard lemon rind before serving.
Recipe: Warm Spiced Apple Cider
This is a wonderful to make with our Brut Apple Cider before your guests arrive to watch the Sunday game. It will make the house smell heavenly!
Author: Bob Purman, Cider Maker, IOC
Recipe type: Hot Spiced Drink
- WARM SPICED BRUT APPLE CIDER:
- 1 BOTTLE OF ISLAND ORCHARD BRUT APPLE CIDER
- 2 TBSP MAPLE SYRUP
- 2 TSP CINNAMON
- DASH OF CARDAMOM
- DASH OF NUTMEG
- ABOUT 12 TO 20 WHOLE CLOVES (REMOVE CLOVES AFTER SEVERAL HOURS)
- ⅛ TSP GROUND CLOVES
- USING A COFFEE MAKER, POUR IOC BRUT APPLE CIDER & ADDITIONAL INGREDIENTS INTO THE GLASS CARAFE.
- TURN ON HOT PLATE ON COFFEE MAKER.
- ALLOW TIME FOR CIDER TO HEAT.
- SERVE WARM.
Recipe: Pork Roast with Hard Cider Gravy
Savor a chilled glass of Island Orchard Cider with this savory pork roast!
Author: Claire Robinson, Food Network's 5 Ingredient Fix
Recipe type: Entree
- 2 tablespoons unsalted butter, plus 1 tablespoon cold
- 2½ pound pork loin roast, trimmed and tied
- Kosher salt and freshly cracked black pepper
- 1 onion, peeled and sliced
- 2 Granny Smith apples, cored and sliced
- 1 bottle, (12 ounces) ISLAND ORCHARD CIDER, plus more as necessary
- Preheat oven to 375 degrees F.
- Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside. Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the ISLAND ORCHARD CIDER and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan. Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.
- Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
- Slice pork loin roast and arrange on a serving platter. Serve with sauce and enjoy!
Recipe: Cider-Brined Turkey
This delicious cider-brined turkey recipe is sure to be a Thanksgiving hit!
Author: Martha Stewart
Recipe type: Entree
- 4 cups Wood's Cider Mill Boiled Cider
- 4 cups ISLAND ORCHARD CIDER
- 8 cups fresh apple cider
- 2 cups coarse salt, plus more for seasoning
- ½ cup dark-brown sugar
- 1 tablespoon black peppercorns
- 1 tablespoon whole allspice
- 4 cinnamon sticks
- 4 bay leaves
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 sprigs fresh oregano
- 2 sprigs fresh flat-leaf parsley
- 1 gallon ice water
- 1 whole (10-to-12-pound) turkey, fresh or frozen (defrosted)
- ½ cup (1 stick) unsalted butter
- Freshly ground pepper
- 2 apples, cored and cut into ½-inch pieces
- 1 rib celery, coarsely chopped
- 1 sweet onion, coarsely chopped
- 1½ to 3 cups low-sodium store-bought chicken stock or broth, for basting
- Step 1: In a large stockpot, combine boiled cider, hard cider, fresh cider, 2 cups salt, sugar, peppercorns, allspice, cinnamon, and bay leaves. Bring to a boil over medium-high heat. Cook, stirring occasionally, until sugar and salt dissolve, about 3 minutes. Remove from heat; add thyme, rosemary, oregano, and parsley. Let steep for 5 minutes. Add ice water, stir, and let brine cool to room temperature.
- Step 2: Rinse turkey inside and out under cool running water. Remove giblets and neck; set aside for gravy or stuffing, if desired. Place turkey in a pot large enough to hold the turkey and the brine or a large, food-safe plastic bag, set in a pot or roasting pan. Cover turkey with brine, make sure both cavities of turkey are filled. Cover or tightly close bag and refrigerate 10 to 12 hours. If using a bag, rotate turkey occasionally to make sure it is evenly brined.
- Step 3: Preheat oven to 450 degrees.
- Step 4: Remove turkey from brine and rinse well under cold running water; pat dry with paper towels inside and out. Place turkey, breast-side up, in a large, heavy-bottomed roasting pan fitted with a rack. Rub all sides with butter, stuffing some underneath the skin. Season inside and out with salt and pepper. Stuff turkey with apples, celery, and onion. Loosely tie drumsticks together with kitchen twine. Transfer to oven and roast until skin is golden brown, about 30 minutes.
- Step 5: Reduce heat to 325 degrees. Cover turkey loosely with a double layer of parchment paper-lined aluminum foil. Continue roasting, basting once every half hour with ½ to ¾ cup stock, until an instant-read thermometer inserted into the largest part of the thigh (avoiding the bone) registers 161 degrees, about 1 hour more.
- Step 6: Remove from oven and transfer turkey to a serving platter. Let turkey stand, tented with foil, about 20 minutes before carving.
Recipe: Apple Cider Cheddar Fondue
Fondue is the dish of camaraderie: it has that everyone-around-the-pot way of bringing people together. What’s more, you can get it to table in less than twenty minutes. If you don’t own a fondue pot, use a heavy saucepan instead, and plan on gently reheating the cheese sauce once or twice during dinner. This recipe calls for apple cider—be sure to use real cider and not apple juice. (Hard cider, such as the one from Island Orchard Cider in Door County would be wonderful). For another, more classic fondue, substitute aged Swiss or Emmenthaler for the Cheddar and rub the pot with half of a garlic clove before beginning the recipe.
Author: Joan Peterson and Terese Allen (Ginkgo Press)
Cuisine: Wisconsin Local Foods Journal: Cheese Edition
Recipe type: Appetiser
- 1 pound medium or sharp Cheddar, finely diced
- 4 tablespoons flour
- 2 cups Island Orchard Cider
- 1 ½ tablespoons fresh lemon juice
- ¹⁄₈ teaspoon pepper
- sourdough, whole-grain, or rye bread, cut into 1-inch cubes
- Mix cheese and flour in a bowl. Combine apple cider and lemon juice in fondue pot. Bring to very low simmer; do not let it boil. Add a handful of cheese and stir constantly until the cheese is fully melted. Continue to add one handful of cheese, stirring constantly and melting the cheese fully before adding the next handful. After all the cheese is fully melted, stir in pepper.
- Serve fondue with a basket of cubed bread and long forks for dipping
Chilled Cider Punch
This chilled cider punch combines the fall flavors of a mulled cider with the celebratory feel of a sparkling punch. Effervescent with ginger beer and dry hard cider and spiked with a generous dose of whiskey, this is the perfect thing to serve a large crowd at your next festive fall gathering.
Recipe type: Drinks
- 8 cups apple cider
- 1 750 ml. bottle of dry hard cider (such as Island Orchard Cider)
- 3 12 oz. bottles of ginger beer (such as Reed's)
- 1½ cups whiskey (such as Jameson)
- Juice of one lemon
- Several dashes orange bitters
- 1 orange sliced into rounds, for garnish
- Cinnamon sticks, for garnish
- Combine the ciders, ginger beer, whiskey, lemon juice, and bitters in a large punch bowl or pitcher. Stir to combine. Top with orange slices and cinnamon sticks. Ladle into ice-filled punch glasses.
Chicken in Cider Sauce
Recipe type: Entree
- 8 chicken tenderloins
- ½ teaspoon fine sea salt
- ¼ teaspoons black pepper
- 1 tablespoon plus 2 teaspoons butter, divided
- ½ cup chopped white onions
- 1 cup hard cider
- Preheat the oven to 400 degrees. Preheat a large skillet to medium-high heat. Season the chicken with the salt and black pepper. Carefully avoiding spatter, melt 1 tablespoon of the butter in the hot skillet, and then brown the seasoned chicken for 3 minutes on each side. Transfer the chicken to a small roasting pan.
- Add the remaining butter to the pan, and allow it to melt. Sauté the chopped onions over medium heat for 5 minutes, stirring occasionally, until they become soft and slightly brown around the edges. Add the hard cider to the skillet and bring it to a boil for 4 minutes, making sure to scrape any brown bits from the bottom of the skillet.
Recipe type: Drinks
- 1 cup quartered and thinly sliced unpeeled green, yellow and red apples
- 1 navel orange—quartered and thinly sliced crosswise
- 1 cup apple juice, chilled
- 2 tablespoons fresh lemon juice
- ¼ cup apple brandy
- One 22-ounce bottle hard apple cider, chilled
- In a pitcher, combine the apples with the orange, apple juice, lemon juice and brandy. Just before serving, add the hard cider. Serve in tall glasses over ice.
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