Best Autumn Cider Recipes

AUTUMN PUMPKIN APPLE CIDER BREAD

Steps:

• Preheat oven to 350°.
• In saucepan, boil cider until it's reduced to about 1/4 cup; let it cool.
• In bowl, whisk together well pumpkin purée, eggs, oil, brown sugar, zest, and cider.
• In bowl, sift the flour, baking powder, salt, baking soda, mace, cinnamon and cloves.
• Add the walnuts; stir batter just until combined.
• Pour batter to a well-buttered 8 1/2" x 4 1/2" loaf pan.
• Bake in middle of oven 1 hour, or until a tester comes out clean.
• Let bread cool in the pan.

AUTUMN STUFFED PORK LOIN WITH CIDER GRAVY

Steps:

• Butterfly the pork loin so that it can be stuffed. Cut kitchen twine into lengths for tying, lay out on work surface, then place roast on top.
• Chop onion and celery into the same size chunks. Saute in oil until softened. Stir in apples, also cut to size, then 1 tsp thyme, garlic, and a pinch of regular salt. Saute just 1-2 minutes more, so as not to burn the garlic.
• Remove from heat, let cool, and spoon this filling onto the roast, leaving 1 1/2 inches at each end without filling. This will help keep the filling from oozing out during baking. Fold pork over and tie securely.
• Sprinkle the outside of roast with coarse salt, ground pepper, and the rest of the thyme.
• Place on a rack in a roasting pan, pouring 1 cup chicken broth into the bottom.
• Roast at 325 F until meat reaches at least 145 internally. approximately 90 minutes. Let meat rest, loosely tented with foil, while you prepare gravy.
• Bring pan drippings plus cider and remaining 1 cup chicken broth to a simmer, scraping up any bits on the bottom of pan.
• Combine flour and water til smooth, then slowly add to the gravy, to thicken. use as little thickener as possible, to make a thin gravy.

AUTUMN GREENS WITH CIDER VINAIGRETTE

Steps:

• In a small bowl, whisk together shallot, cider, and vinegar. Whisk in the walnut oil, and season to taste with salt and pepper. Toss with the greens and divide among four plates. Serve immediately.

AUTUMN SWEET ROLLS WITH CIDER GLAZE

Steps:

• In a small bowl, dissolve yeast in warm water and honey. In a large bowl, combine pumpkin, eggs, brown sugar, butter, pie spice, salt, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., For filling, mix sugar and cinnamon. Punch down dough. Turn onto a lightly floured surface. Press dough into a 14x12-in. rectangle. Brush with melted butter up to 1/2 in. from the edges. Sprinkle with cinnamon sugar and apple. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut into 12 slices., Place slices in a greased 13x9-in. baking pan, cut side down. Cover with a kitchen towel; let rise in a warm place until doubled, about 30 minutes. , Preheat oven to 350°. Bake until golden brown, 25-30 minutes. In a small bowl, mix confectioners' sugar and apple cider; drizzle over warm rolls. Sprinkle with walnuts.

AUTUMN CHOPPED SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• in a large bowl, mix lettuce, cranberries, walnuts, pears, and cheese crumbles, tossing gently to mix. Drizzle with Apple cider vinegar. Serve at once.
• For the vinaigrette, in the container of an electric blender, mix the Apple cider, vinegar, honey, mustard, shallots, salt, and pepper. Process until blended. With blender running, add olive oil in a slow, steady stream. Process until blended. Makes about 2 cups. Salad serves 8 to 10.

AUTUMN CHOPPED SALAD WITH APPLE CIDER VINAIGRETTE

Steps:

• Add all the dressing ingredients to a jar with a lid, seal, and shake. (You can make ahead and store in the refrigerator for 2-3 days.)
• Add all the salad ingredients to a large bowl, lightly drizzle the dressing over the top (add less than you think you need), and toss. Serve with extra dressing on the side.

MCCARGO'S AUTUMN APPLE CIDER VINAIGRETTE

Steps:

• In a standing mixer, using a whisk attachment, mix in cider vinegar, apple juice, brown sugar, cracked black pepper, cayenne, cinnamon and salt. Blend on medium speed until all ingredients are incorporated. Continue mixing on low speed and add oil slowly until emulsification starts. Change speed to medium and add remaining oil.

AUTUMN APPLE CIDER VINAIGRETTE

Steps:

• With blender, mix cider vinegar, apple juice, brown sugar, black pepper, cayenne, cinnamon and salt. Blend until all ingredients are incorporated. Continue mixing on low speed and add oil slowly until emulsification starts. Change speed to medium and add remaining oil. Adjust seasoning.

AUTUMN BEEF AND CIDER STEW

Steps:

• 1. Cook bacon in stockpot over medium heat until crisp; remove with slotted spoon topaper-towel-lined plate. Brown 1/2 of beef in bacon drippings over medium heat; remove from stockpot. Repeat with remaining beef; season with salt and pepper. 2. Return beef and bacon to stockpot. Add soup and cider; bring to a boil. Reduce heat;cover tightly and simmer 1-3/4 hours. 3. Add sweet potatoes and cranberries to stockpot; bring to a boil. Reduce heat; continue simmering, covered, 20 to 30 minutes or until beef and potatoes are fork-tender.

AN AUTUMN POT ROAST DINNER WITH CIDER GRAVY

Steps:

• In a large stockpot or Dutch oven, heat the oil over a medium flame until hot.
• Rinse-off the roast and pat dry with paper towels. Combine the cumin, cinnamon, cloves, and ginger in small bowl. Rub the spice mixture on both sides of the roast; transfer it to the stockpot/Dutch oven and brown evenly on both sides.
• Remove the roast; pour off the drippings and season it with salt and pepper.
• To the drippings in the stockpot/Dutch oven, add the onions and cook for about 3 minutes while stirring frequently.
• Add the garlic to the onions; continue cooking and stirring for 2 more minutes.
• Combine the soup mix and water; pour into the stockpot/Dutch oven. Add the apple cider and brown sugar; increase the flame to medium-high and give a good stir.
• Cook and stir the cider mixture until the browned bits attached to the stockpot/Dutch oven are dissolved, about 1 - 2 minutes.
• Return the roast to the stockpot/Dutch oven and place sprigs of thyme on top; bring to a boil. Reduce the flame; cover tightly and simmer for 2-1/2 hours.
• Sprinkle the nutmeg and cinnamon over the butternut squash and sweet potatoes, add to the roast along with the mushrooms. Continue simmering, covered for 30 minutes, or until the vegetables and roast are fork-tender.
• Discard thyme sprigs. Remove roast and potatoes to serving platter and keep warm; reserve juices.
• Skim fat from juices; stir in the cornstarch mixture. Bring to a boil, stirring constantly; cook and stir until thickened.
• Carve roast into slices and serve with the vegetables and gravy.

AUTUMN CIDER HERBED SALMON

Steps:

• Mix marinade ingredients in 9 x13 glass pyrex pan and place salmon filet skin side up to coat meat. Marinate in refrigerator for 30 minutes.
• Flip filet so that skin is on bottom and bake uncovered in marinade for 20 minutes at 375 or until cooked thoroughly.
• Hint: You can throw a few small redskins, sliced sweet potato, green beans, asparagus, or other veggies in pan along with fish to soak up some of the delish marinade and cook together. Baking time may increase 5-10 minutes.
• Fish may be grilled, but increase marinade time to 1 hour since marinade will be discarded.

AUTUMN SANGRIA: APPLE CIDER AND PINOT GRIGIO RECIPE - (4.8/5)

Steps:

• Combine ingredients in a large pitcher and place in the refrigerator for several hours or overnight. Give it a good stir and serve chilled.

AUTUMN CIDER

Steps:

• Combine the cider, orange juice concentrate, brown sugar and water in a large stockpot; stir well.
• Heat until steaming but not boiling.
• Serve in mugs garnished with cinnamon sticks.
• This can be prepared ahead and reheated as needed.

AUTUMN SALAD WITH MAPLE-CIDER VINAIGRETTE

Steps:

• Combine first 5 ingredients in a large bowl. Drizzle with Maple-Cider Vinaigrette, gently tossing to coat.