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ciderhouse cookbook
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Printed in China by Toppan Leefung Printing Ltd.
© 2018 by Andrea Blum, Nicole Blum, and Jonathan Carr 10 9 8 7 6 5 4 3 2 1
Be sure to read all of the instructions thoroughly Library of Congress Cataloging-in-Publication Data
before undertaking any of the techniques or reci-
Names: Carr, Jonathan, 1972– author. | Blum, Nicole, 1969–
pes in this book and follow all of the recommended author. | Blum, Andrea, 1965– author.
safety guidelines. Title: The ciderhouse cookbook : 127 recipes that celebrate the
sweet, tart, tangy flavors of apple cider / by Jonathan Carr
and Nicole Blum, with Andrea Blum.
Description: North Adams, MA : Storey Publishing, [2018]
| Includes index.
Identifiers: LCCN 2018000669 (print)
| LCCN 2018007128 (ebook) | ISBN 9781612129419 (ebook)
| ISBN 9781612129402 (paper with flaps : alk. paper)
Subjects: LCSH: Cider. | Cooking (Cider) | Cooking, American—
New England style. | LCGFT: Cookbooks.
Classification: LCC TP563 (ebook)
| LCC TP563 .C38 2018 (print) | DDC 641.6/411—dc23
LC record available at https://lccn.loc.gov/2018000669
Welcome to the Ciderhouse! viii
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Foundation Recipes, 6
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PANTRY STAPLES, 30
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SALADS & SOUPS, 56
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SIDE DISHES, 76
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MAIN DISHES, 104
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BREAKFASTS, 154
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DESSERTS, 170
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DRINKS, 196
RESOURCES, 212
ACKNOWLEDGMENTS, 214
INDEX, 216
Welcome to the Ciderhouse!
viii
how we press our apples
4
5 The stack is carefully rolled onto the press pan,
which contains about 600 pounds of apple pulp. 6 As the pressure builds up, cider cascades from
the racks!
Vinegar
few months. The acetobacter float about, “eating”
the alcohol and producing acetic acid as a metabolic
by-product, yielding vinegar.
There are two general methods for making
vinegar at the home scale: using a “mother” or
using live vinegar culture. A mother is a floating,
opaque layer of cellulose that grows on top of live
vinegar. Live vinegar culture is merely fresh, raw,
unpasteurized cider vinegar — that’s it! It takes
less time than using a mother, so that’s what we
recommend. The choice of culture is important, so
pick a raw cider vinegar that has a taste you love.
A new mother will eventually form, floating on
top of the vinegar, and you can transfer it to start
a new batch or use a portion of your live vinegar.
Vinegar will be made much more quickly when it is
consistently warm (80–90°F/27–32°C is optimal,
but a warm spot by the stove or radiator will do
nicely).
18 Foundation Recipes
Apple & Yellow Beet Jam
MA KES A BOUT 1 P I NT
2 Combine the beets, apple, sugar, water, vinegar, and lemon juice in a
medium saucepan over high heat and bring to a boil.
3 Lower the heat to medium and simmer, uncovered, until the juice is nearly
all cooked off and the apples and beets become thick, about 45 minutes.
4 Spoon the jam into a clean glass jar and store in the refrigerator. It will last
for several weeks.
Pantry Staples 39
58 Salads & Soups
Cider-Braised
Beef Short Ribs
SE RV ES 6
T hese slow-cooked short ribs are tender and falling off the bone. The
hard cider serves to cut through and balance the richness of the ribs.
Serve with mashed potatoes and Salt & Vinegar Kale Chips (page 100).
3 tablespoons salt
4 – 5 pounds beef short ribs
4 tablespoons grapeseed or
safflower oil
2 large onions, thinly sliced
2 Rub 2 tablespoons of the salt into the short ribs. If possible, do this a day
before cooking and let the ribs rest, covered, in the refrigerator. If you don’t
have time, salt the ribs 1 hour before cooking.
fresh thyme
2 cups dry hard cider
(page 12)
3 Heat 3 tablespoons of the oil in a skillet or cast-iron pan over medium-high 1 cup sweet cider (page 17)
heat. Place the short ribs in the pan and sear to brown, about 4 minutes 1 cup cider syrup (page 22)
per side. ½ cup chopped dried figs or
dates
4 In the meantime, heat the remaining 1 tablespoon oil in a Dutch oven over
medium heat. Add the onions and brown slightly, 8 to 10 minutes. 1 teaspoon cider vinegar
(page 18)
5 Stir the garlic, thyme, and remaining 1 tablespoon salt into the onions,
then set the browned short ribs in the pot. Pour in 1 cup of the hard cider,
the sweet cider, and the syrup. The liquid should not cover the ribs completely.
2 bay leaves
1 sprig fresh rosemary
Scatter the dried figs in the pot. Zest from 1 lemon, finely
grated, for garnish
6 Cover the pot and set in the oven. Cook for 5 hours, or until the meat is
falling off the bone and a rich, dark color.
Handful of fresh parsley or
cilantro leaves, for garnish
7 Transfer the short ribs to a ceramic or heat-proof dish suitable for serving.
8 Pour the pan juices through a strainer into a large glass measuring cup.
Skim the fat from the sauce and discard.
9 Combine the defatted juices, the remaining 1 cup hard cider, and the vin-
egar, bay leaves, and rosemary in a small saucepan over high heat. Bring
to a boil, then reduce the heat and let simmer for 10 minutes. Pour the sauce
over the ribs. Sprinkle the lemon zest and parsley over the top of the dish. If
you’re not going to serve it right away, cover the dish and keep it warm in the
oven at 200°F (90°C).
N icole and Andrea’s brother Kenny has always been deeply devoted to
ice cream. It’s almost religious. Despite his half-hour-long decision-
making process in the ice cream shops of our youth (which inevitably
6 egg yolks
1 vanilla bean pod
1¾ cups heavy cream
ended up with him choosing mint chocolate chip), he recently decided
1¼ cups whole milk
to open his own handmade ice cream shop on Donner Lake in Truckee,
¾ cup sugar
California, called Little Truckee Ice Creamery. He kindly created
½ teaspoon vanilla extract
this recipe for a home 2-quart ice cream machine and it is fabulously
delicious. Of course, you can also buy a scoop from him if you are ever in Cider Caramel Sauce
(page 179)
the neighborhood!
Crumbled graham
crackers or Cidersnaps
2 Whisk the egg yolks in a medium bowl until smooth. Set aside.
3 Slice the vanilla bean in half lengthwise and scrape out the seeds from the
center with a knife. Set the seeds aside, along with the bean pod shell.
4 Warm the cream, milk, and sugar in a 3-quart saucepan over medium heat.
Cook until the liquid around the edges of the pot just begins to show signs
of bubbling, about 5 minutes. Do not allow the mixture to come to a full boil.
Remove from the heat.
5 Using a cup or ladle, slowly pour about half of the heated milk and sugar
mixture into the bowl of egg yolks, stirring constantly. Do not add the mix-
ture too fast or the hot liquid may cook the egg. Pour the egg and milk mixture
back into the saucepan.
6 Cook the egg and milk mixture over medium heat, stirring constantly, until
it begins to thicken and sticks to the back of a spoon, about 5 minutes.
Remove from the heat. Be careful not to overcook.
Desserts 187
186 Desserts