Traditional Recipes

Today we bring you a list of traditional recipes for fans of cider.

 

Waldensian Spritzer – Mix equal parts Sparkling Cider and Waldensian Wine over ice.

 

Lee’s Traveler – Fill a 6 oz. glass with 1.5 oz. vodka. Add crushed ice and fill glass with Sparkling Apple Cider or Sparkling Scuppernong. Garnish with a slice of apple.

 

Apple Pie Eyed – Pour 1.5 oz tequila in a highball glass. Add ice and fill with a good cider – if you’re near South Carolina, try adding Carolina Cider’s cider. Garnish with a lemon peel.

 

Stone Wall Jackson – Pour 1.5 oz of bourbon into a tall glass with ice. Fill with Sparkling Apple Cider.

 

Hot Pippin – In a saucepan, heat 2 bottles of Sparkling Apple Cider to just boiling. Remove from heat. Add 2.5 cups of dark rum. Ladle into mugs. Add a teaspoon of butter, a cinnamon stick and a whole clove to each. Serve at once. Makes 10 servings.

 

Virgin Pippin – For a hot non-alcoholic treat just heat Sparkling Mulled Apple Cider and garnish with a cinnamon stick and whole clove for added flavor.

 

Red Delicious Punch – Pour 2 bottles of Sparkling Apple Cider into a punch bowl. Mix in a quart of cranberry juice. Float a frozen ice ring and garnish with sprigs of fresh mint.

 

Bruised Apple Punch – Use the above recipe for Red Delicious Punch and add a quart of light rum.

Basic Sweet Cider Recipe

This recipe is a for a basic sweet cider, it will ferment to about 4.5% alcohol and produce a sweet cider with a good taste that will develop well with about six months aging.

 

Ingredients:

  • Four litres (1 Gallon) Apple Juice
  • 80g (3oz) Lactose OR 2g (1 teaspoon) wine sweeter
  • Cider Yeast
  • Campden tablets (if using fresh juice)

Method:

 

Thoroughly sterilise your cider making equipment including the fermenter, its lid and the airlock. Rinse them with fresh water and allow them to drain.

 

Add the apple juice to the fermenter. If you are using fresh apple juice then you should treat the juice with 1 campden tablet per gallon (4 litres) of juice. Crush the campden tablets and mix them in with the juice and allow it to stand uncovered for at least 24 hours before proceeding to the next step of this recipe.

 

If you are using lactose to sweeten the cider add it to the fermenter mixing it in thoroughly and then pitch the yeast (add the yeast to the fermenter). Place the lid on the fermenter and the airlock. Fill the airlock with water. The airlock should start to bubble in 6 to 48 hours indicating fermentation has started to take place.

 

Allow the cider to ferment until all the sugar in the must is consumed. This will take about 10-14 days or even longer. When the airlock is bubbling very slowly, say every minute or so fermentation is complete. Allow the cider to sit for an additional week to allow the yeast and sediments to settle to the bottom of the fermenter.

 

Once the cider has had time to settle it is time to rack it. Racking is the process of transferring the cider from one fermenter to another without disturbing the sediment on the bottom of the original fermenter. This dramatically reduces the amount of sediment in the cider. If you are using artificial sweeteners the time to add them is at the first racking. Sweeten the cider to taste by adding a little sweetener and then sampling the cider. The overall taste of the cider at this point will not be great to say the least so focus on the sweetness rather than the overall flavour.

 

Repeat the racking process at weekly or two weekly intervals until the cider is clear and you are satisfied with the level of sediment present.

 

Sterilise your bottles, caps and siphon then rinse them thoroughly with plain water. Bottle your cider by siphoning it into the bottles, prime with sugar (1 teaspoon sugar per 750ml cider) if carbonation is desired and then seal the bottles, storing them in a dark place at room temperature for at least 3 months before sampling. Some ciders may need up to six months or a year of aging before they taste their best.

 

Notes:

 

If you are using freshly made juice that is not pasteurised or sterilized you should treat it with one campden tablet per gallon (4 litres) of juice and allow it to stand for at least 24 hours prior to pitching the yeast regardless of what the recipe states.

If you’re a big fan of cider and like to taste various types and tastes, you might like to visit Carolina Cider, that is present in North Carolina and various other locations!

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Shepherd Pizza Pie

This recipe was handed down by a wise mom who had a witchy idea how to get some healthy food into her kids who, if they had their druthers, would define chowtime as burgers and pizza. Try it before the kids go out for Halloween trick or treating. Guarantee there will be no ghostly boos.

Easy Dinner That Will Become a Family Favorite All Year Round

If meal time is a groan whenever veggies appear on the menu, before striking up the grill and getting ready to flip another burger or to pile everyone in the car for a mad dash to the local pizza parlor (spending bucks that are hard to come by this year) ,why not try to put together this easy, quick, tasty shepherd pizza pie?

Inspiration being the mother of invention, or is it the other way around, save time and money and do what this wise mom did when she went over to the refrigerator and found a packaged pizza crust she kept in reserve, and then dug into the freezer where she rescued a box of frozen spinach, also discovering,in the pantry, a box of instant potatoes. Add to those a pound of chopped meat and shredded cheddar cheese, here are the makings of delicious and kid friendly pizza shepherd pie.

Dinner Made Easy Halloween or Whenever

Below is the recipe for Shepherd’s Pizza Pie, bound to become the family’s favorite quick and easy meal. Get ready for Halloween. The bright orange topping makes it a perfect dish before little tummies fill up with candy.

 

 

Shepherd Pizza Pie

Ingredients

  • refrigerator thin pizza crust 11-oz
  • frozen spinach 9oz box, thawed and drained
  • pure canola oil
  • 2 large white eggs
  • tomato paste 6 oz
  • 2 cups shredded cheddar cheese
  • 1 cup Freshly Chopped Parsley
  • 1 lb. ground beef
  • 4 cups instant mashed potatoes (as directed on package)p
  • 1 teaspoon oregano
  • 1 tablespoon chopped garlic
  • 1 cup chopped onion
  • 2 teaspoons salt
  • 2 teaspoons ground plack pepper

Instructions

  1. Prepare your Californo pizza oven
  2. Grease a 9X13 baking dish with 1 tablespoon oil
  3. Roll out the pizza crust and transfer to the bottom of the baking dish.
  4. Mix the spinach with the beaten eggs, add 1 teaspoon of salt and 1 teaspoon of pepper
  5. In a skillet, heat two tablespoons of oil until hot over medium heat. Add onions and garlic and stir until lightly brown. Add ground beef and stir until brown.
  6. Add the tomato paste, oregano, 1 teaspoon salt and 1 teaspoon pepper.Sti until tomato mixture is blended and add fresh parsley.
  7. Spread the meat mixture over the pizza crust. Add the cup cheese followed by a layer of the spinach mixture. Add another cup of cheese.
  8. Top with mashed potatoes. Brush with one tablespoon of oil.
  9. Bake uncovered for 45 minutes.
  10. Remove from oven and let rest for five minutes. Cut in wedges and serve.

Serves six hungry appetites.

Hint: The shepherd pizza pie is also a great dish to serve up for pot luck suppers. You can make it the day before, but it is best prepared the day you are planning to make dinner.