Don’t worry, I didnt forget that I was going to give you all my apple recipes, I just, had lots of other blogging to do, and I didn’t want you to be all apple-d out before I was done, so I am trying to space it out for you. Plus fall just started so you have plenty of time to test these out before they are out of season! Clearly I am starting with a more traditional take on using apples. I mean fall screams apple cider, and I honestly think that homemade apple cider is 1000 times better than anything you can buy. I think one of the reasons I love it so much is the smell that inhabits your entire house when you’re making it! It just really cant be beat! This past weekend we went to Boone to visit my sister for Appalachian State’s homecoming game, because both my parents went there, and, obviously, my sister is there now.
As our tailgate contribution David and I thought we would bring a little spiked version of the apple cider we made when we came home from apple picking a week or so ago! So, heres a little double dipper for you! I will give you the recipe for the regular apple cider and then at the bottom I will give you the Emeril Lagasse Recipe we used to make our Rum Apple Cider, SO delicious! You definitely have to try it for some kind of fall cookout, bon fire, etc!
So, here is your list of ingredients for the regular apple cider (this yields about 6-8 servings):
- 8 -10 apples (I used gala for a less tart or intense taste)
- 1 cup sugar
- 4 tablespoons cinnamon (or 4 cinnamon sticks)
- 4 tablespoons allspice
- cheese cloth
Then, in a large stock pot add your apples and fill with water–just enough to cover the apples and add your sugar on top!.
Wrap your cinnamon and allspice in a doubled up cheese cloth and tie, and add this to the apples and water.
Boil on high for one hour (uncovered) checking on it frequently, then turn down heat and let the apples simmer for two hours (covered).
Take off the heat after two hours of simmering and let cool and remove spices.
and mash up the apples to a pulp like consistency (a potato masher works well for this).
Once cool pour into a strainer over a large bowl. When most of the juice has drained away, put the remainder of the pulp into a doubled up cheese cloth and squeeze over the bowl until no more juice comes out.
We then draped cheese cloth over a regular strainer to get rid of all the extra pieces of pulp then heated up a glass and enjoyed!
You can store in an air tight container in your refrigerator for up to a week or you can freeze it for later use if you like.When you’re ready to serve it just reheat it in the microwave or on the stove and add a cute little cinnamon stick for garnish! So festive!
Like I said, David and I made the spiked cider for the tailgate. For lack of electrical outlets it became a pre-game treat, and then David and I brought the left overs home, but we weren’t complaining because it was delicious and we did all the leg work anyways! And while Rihianns milkshakes are busy brining all the boys to the yard…. David’s new panda hat was busy bringing all the AOPII’s to the tailgate… Since the panda is their mascot, Rachel’s sorority sisters were very excited to see David jokingly sporting this little gem we found at Walmart the night before the game.
Such a ladies man! Now, on to the Cider, which is what I’m sure you’re still reading this post for!!!!
To make the Rum Apple Cider, here is what you will need!
- 1 apple
- 2 tsp whole cloves
- 1 orange thinly sliced
- 2 quarts apple cider
- 1/2 cup light brown sugar
- 1 tsp Allspice
- dash of grated nutmeg
- 1 cup of dark rum
- Cinnamon sticks to garnish
Stud the apple with the cloves.
Thinly slice the orange
Then, in a medium pot, combine the studded apple and remaining ingredients except the rum. Slowly bring to a simmer over low heat. Simmer for 10 minutes. Remove from the heat and add the rum. Discard the apple.
Ladle into mugs and garnish each with a cinnamon stick, serve, and enjoy!