Columbia Star

Star Chefs

Just Add Apple Cider

 

 

Glazed Apple Cider Cake

Cooking spray
1 (15.25 ounce)
package white cake
mix
1 cup apple cider
4 eggs
½ cup butter, melted
1 (4 ounce) package
instant vanilla
pudding mix
Glaze: 1 cup confectioners’
sugar
¾ cup apple cider

Preheat oven to 350 degrees. Grease a fluted tube pan with cooking spray.

Combine cake mix, 1 cup apple cider, eggs, butter, and vanilla pudding mix in a large bowl; mix until smooth. Pour batter into the tube pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.

Stir confectioners’ sugar and 3/4 cup apple cider together in a small bowl to make the glaze.

Pour glaze over the cake and let soak into the cake and down the sides of the pan, about 30 minutes. Invert onto a plate and cool completely, about 30 minutes.

Apple Cider Sauce and Pork Loin Chops

3 Tbsp. olive oil
4 pork loin chops
Seasoning salt to taste
Black pepper to taste
Garlic powder to taste
½ tsp. poultry
seasoning

3 Tbsp. Worcestershire
sauce
1 (8 ounce) container
frozen apple cider
concentrate,
undiluted

¼ cup dry sherry

Preheat oven to 375 degrees.

Heat olive oil in a large oven-safe frying pan over medium-high heat. Sprinkle chops with salt, pepper, garlic powder, and poultry seasoning. Place in hot oil, and brown on both sides. Drizzle Worcestershire sauce over chops, and pour in apple cider.

Bake in preheated oven for 25 minutes. Remove chops to a plate, and return frying pan to stove over medium high heat. Stir sherry into pan, and boil until sauce thickens, stirring frequently. Serve sauce over chops.

Butternut Squash and Apple Cider Soup

2 Tbsp. butter
1 onion, diced
1 butternut squash—
peeled, seeded, and
cut into large chunks
2 white potatoes,
peeled and chopped
1 apple, peeled and
chopped
1 large carrot, peeled
and diced
2 stalks celery, chopped
2 (14 ounce) cans
chicken broth
½ gallon apple cider
¾ cup half-and-half
cream
½ tsp. ground
cinnamon

¼ tsp. ground cloves
½ cup sour cream, or as
needed
1 pinch ground nutmeg,
or to taste

Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes.

Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.

Apple Cider Crisp

8 baking apples, peeled
and sliced
¾ cup apple cider
½ Tbsp. lemon juice
¾ cup white sugar
¾ cup brown sugar
¾ cup graham cracker
crumbs
½ cup all-purpose flour
15 individually wrapped
caramels,
unwrapped
Topping: 1 cup brown sugar
1 cup quick oats
½ cup all-purpose flour
1 tsp. ground cinnamon
½ tsp. ground nutmeg
¼ tsp. pumpkin pie spice
½ cup butter, cubed

Preheat the oven to 350 degrees.

Place apples in a 9×13-inch glass baking dish. Mix in apple cider and lemon juice.

Mix together sugar, brown sugar, graham cracker crumbs, and 1/2 cup flour in a bowl. Sprinkle sugar mixture over sliced apples and top with evenly spaced caramel squares.

Mix together brown sugar, oats, 1/2 cup flour, cinnamon, nutmeg, and pumpkin pie spice for the topping in a large bowl. Cut in butter cubes with 2 knives or pastry blender until the mixture resembles coarse crumbs. Sprinkle topping over apples in the baking dish.

Bake, uncovered, in the preheated oven until filling is bubbly and topping is golden brown, about 50 minutes. Let cool before serving.

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