#Homemade Cider

[askwhatsforlunch]

Savoury, Apple and Cider Roast Capon

This beautifully fragrant Savoury, Apple and Cider Roast Capon was la pièce de résistance of our Christmas Lunch yesterday, its skin gorgeously crisp, its flesh delectably juicy! And this big bird offers plenty of leftovers for today, whether you want to warm it again or make sandwiches to munch on whilst playing a board game! Happy Boxing Day!

Ingredients (serves at least 6):

5 rashers smoked streaky bacon

2 tablespoons olive oil

1 small onion

2 medium apples, rinsed

1 large garlic clove, minced

2 tablespoons apple brandy

a bunch fresh Summer savoury

3 thick slices stale bread

1/2 teaspoon fleur de sel or sea salt flakes

½ teaspoon freshly cracked black pepper

1 cup Cider

1 (3.5-kilo/7.70-pound) fresh capon (preferably free-range)

½ teaspoon salt

½ freshly cracked black pepper

2 tablespoons unsalted butter, softened

1/2 cup cider

In a large, deep nonstick skillet, cook bacon rashers over medium-high heat, a couple of minutes. Transfer bacon rashers to a plate; set aside.

Add olive oil to bacon fat. Peel and finely chop onion, and add to the skillet. Cook, 1 minute.

Halve, core and dice apples.

Stir in diced apples into the skillet. Cook, 3 minutes. Stir in minced garlic, and cook, 1 minute more, Pour in apple brandy, and reduce heat to medium.

Finely chop Summer savoury; stir about three-quarters into the skillet. Finally, cut stale bread into dices, and add to the skillet. Season with fleur de sel and black pepper.

Stir in Cider. Once almost all the Cider is soaked up, remove from the heat. 

Preheat oven to 240°C/465°F.

Remove pockets of fat inside the capon. Season the inside and outside of the bird with salt and black pepper. Rub the seasoning and butter gently all over, and stuff with the apple and bacon stuffing. Tie the legs with twine, if necessary, so the stuffing doesn’t spill out.

Sit stuffed capon into a large roasting dish, and sprinkle with remaining chopped Summer savoury. Add Cider, and place in the middle of the oven. Cook, at 240°C/465°F, 10 minutes. Then, reduce oven temperature to 170°C/340°F, and cook, 2 hours and thirty-five minutes*. Regularly baste the capon with its fat .Collect some of the fat in a bowl each time you baste it, and use it to make Ruth’s Roasted Potatoes.

Once cooked, carefully remove from the oven, and cover with foil. Let sit, a quarter of an hour, before serving and carving.

Serve Savoury, Apple and Cider Roast Capon with Apple-Cranberry Sauce, Ruth’s Roasted Potatoes, Rosemary Baked Apples and Chestnuts, and feast merrily!

Capon Fat: Once the roasting juices and fat have cooled, place the roasting tin in the refrigerator, covered with cling film. The following day, remove from the refrigerator and, with a tablespoon, gently scoop out the cream-coloured capon fat and spoon it into a clean, sterelised jar, making sure not to scoop the congealed juices of the capon. Close tightly; it will keep for a few months (up to six) in the refrigerator, and will make delicious Roasted Potatoes, Confit Duck or make a tasty, hearty alternative to olive oil all Winter long!

[butterfly-constellation]

So, since late September, I've been looking at recipes for some cider to bring in autumn with and found 1 to try. 4 days ago, my auntie gave me some cranberries, and I just got some oranges today to make this. The first thing I did when I got home was cut some apples (Granny Smith and Cosmic Crisp), peeled an orange and got them cranberries, and put them in a pot with some cinnamon and a little nutmeg. It smells so good, and now the only thing that is missing is some sweetener; then it will be perfect!

[inthekitchenwithmatt]

Learn how to make homemade apple cider.

[fullcravings]

Homemade Apple Fritters with Apple Cider Glaze

[lake-lady]

Rainy day apple cider rainy day apple cider rainy day apple cider 🍂😈⛈️🍎

[m0tiv8me]

Spent the afternoon making fresh apple cider in a 150 year old apple press. Apples go in the shoot and get ground up by a hand crank and fall into a wooden slat basket. After the bucket gets full you put a wooden lid and hand crank a press down squeezing the juice out of them. Then you strain the small bits out pour the juice into a jug and 100% all natural fresh apple cider. Put the extra in the freezer and warm it up for hot apple cider on a cold day.

Cranking an apple press and grinding up apples is a bit more of a workout than you’d expect. A fun experience and great way to use up so many excess apples.

[curewimdy]

i think it's charming how often Claire Saffitz starts off a "how to make x" video by being like "honestly i have never liked x"

[bakerstable]

Apple Cider Bourbon Thyme Smash

[rockingthegraveyard]

Cracked open so many pomegranates for only two and a half cups of juice. It's so much work but I want fruit snacks so bad dude!

[its-jackiemcsoup]

🍎🍩🥰

[askwhatsforlunch]

Cider and Honey Poached Pear

This gorgeously glazed Cider and Honey Poached Pear is perhaps one of the best Harvest recipe. Simple enough, but the season’s flavours, from the home-brewed cider to the deliciously juicy pear, combine harmoniously to make a lovely dessert. Happy Sunday!

Ingredients (serves 1):

1 medium pears, just ripe (it needs to be firm enough  to hod its shape)

1/2 cup Cider

1/2 cup water

2 tablespoons pure honey (like lavender or heather honey)

Using a vegetable peeler, peel the pear; set aside

In a small saucepan, combine Cider and water. Add honey. Bring to a slow boil over medium heat, stirring to mix.

Once the honey is melted, add the pear to the pot. Cook, about 3 minutes, then turn the pear, and cook, another 3 minutes. Then, reduce heat to medium-low, cover with a lid, and simmer, 10 minutes. Finally, remove the lid, reduce heat to a low flame, and simmer, about another 10 minutes, gently turning the pear in the Cider and honey syrup every now and then, so it cooks evenly, until it is tender.

Serve Cider and Honey Poached Pear warm, with a generous dollop of Honey and Pistachio Cream.

[jasper-crow]

So I made some cider today out of scraps I had while I was making apple butter

Behold, scraps! Mostly peels, cores, and little bits and bobs of apples bugs had bitten into or the like. Nothing worth wasting or that wouldn't be sanitary after a hour long boil lol 🤣

Added in sugar (dunno, just what was left in the bag 🤷‍♀️), nutmeg, cinnamon, allspice, and an old vanilla pod I fished out of the homemade vanilla sugar.

(Great use for spent vanilla pods y'all, make the sugar from the scrapped pods, then grind the pods into extra flavor for stuff like coffee and tea once they've released all their oils into the sugar )

And straight up it looks so good after I strained it and added sugar and spices. I have never made a cider so good that it's fucking PINK!!!

Anyways this has been great to have and to share with my wife while I finish making the apple butter 💙

[cozybearz]

theres this ✨health food✨ restaurant my parents really like thats a bit away from us and i dont like a lot of stuff on their menu aside from the burgers tbh but i Do love these fucking edamame dumplings they have and im craving them soooo bad rn

[fullcravings]

Apple Cider Marshmallows

[calamitys-child]

Hey babe my parents aren't home you know what that means *meal preps a whole week's worth of lunches makes a delicious vegan treat meal and freezes three portions of leftovers*

[techdriveplay]

Traeger Grill Special: Smoked Carolina Pulled Pork Sandwiches

Experience the ultimate in comfort food with “Smoked Carolina Pulled Pork Sandwiches,” a recipe that perfectly combines the rich, smoky flavors of slow-cooked pork with the tangy freshness of Carolina-style coleslaw. This dish is not just a meal; it’s a celebration of traditional Southern BBQ, best brought to life using a Traeger grill. The slow and low cooking method of the Traeger grill infuses…