<p>D left a half gallon of apple cider in the fridge and none of us left here drink it. Any suggestions or recipes as to how to use it up?</p>
<p>I make a pork and apples dish that uses pork slices, apple slices, and a sauce made from apple cider, cream, a dash of cider vinegar (another potential use for apple cider), and calvados, with sage, shallots, pepper, and salt as seasonings. Very good.</p>
<p>That sounds great. Where can I get the recipe?</p>
<p>You can use it in oatmeal substituting for part of the water, maybe 1/2 cup per serving. I’ve done that with both apple juice and apple cider.</p>
<p>Freeze it till she returns. </p>
<p>Or have a wintery party, heat with cinnamon sticks and brandy, or whatever libation you prefer.</p>
<p>Get some mulling spice mix from TJ and make a spiced hot cider!</p>
<p>my older daughter- attended a schmancy private elementary school. They had a gallon jug of apple cider as a class pet.It didnt start out that way, it was left over from snack one day- but it never was put away/dumped out & it grew all sorts of interesting flora & fauna.</p>
<p>I make a Mark Bittman fish dish with * scrumpy* but you could use cider too. Or DMD77 idea sounds good.</p>
<p>that’s funny, i just watched Claus Meyer make syllabub with cider on one of my favorite shows, New Scandinavian Cooking
[Syllabub</a> with marinated berries and raspberry liquor ? New Scandinavian Cooking](<a href=“http://www.newscancook.com/home/recipes/syllabub-with-marinated-berries-and-raspberry-liquor/]Syllabub”>http://www.newscancook.com/home/recipes/syllabub-with-marinated-berries-and-raspberry-liquor/)</p>
<p>I make variations of that pork dish. You can also put it in the pan under roast chicken or roast pork and use it for basting.</p>
<p>I made a nice pot roast in spiced Trader Joe’s apple cider 2 weeks ago and it was very good (3 cups cider/3cups water)…added root vege’s (but left out the potatoes per kids request --they prefer them mashed with the rich roast gravy).</p>
<p>Mousegray–you want something with precise amounts? Sorry… it’s kind of a derivative.</p>
<p>Let’s see. Saute diced shallots in a bit of olive oil or butter. Peel 3 large apples and cut into chunks. Toss apples with 1/4 cup cider and a tsp or so of brown sugar. Cut 1 pound lean pork into chunks about the same size (maybe 1"x1" by 1/4" to 1/2" thick or a little thicker). </p>
<p>When shallots have begun to cook, add three or four leaves of minced fresh sage (or dried if necessary), add apples and put the lid on the pan. When apples are tender (about 4 to 5 minutes), put everything in a bowl and put it to one side. Put the pan back on the burner and add the pork chunks. When pork chunks have browned lightly, add cream (maybe 1/4 cup), apple cider (about 1/2 cup), and 2 TBS of apple cider vinegar. </p>
<p>Bring to a simmer and let thicken while the pork finishes cooking through–probably another 5 minutes or so. When the pork is cooked, add the apples/shallots back in, add a bit more cream if you need to, add salt and pepper to taste, get everything heated through, and serve with roasted potatoes. </p>
<p>Roasted potatoes: preheat oven to 400 F. Cut potatoes into chunks bite-size chunks. Toss with olive oil. Put on Silpat in roasting pan, single layer. Roast until nicely browned and a bit chewy, 45 minutes to an hour. Salt lightly before serving if no one has salt issues. (Start the roast potatoes first.)</p>
<p>^ That recipe sounds great!</p>
<p>I use half apple cider/half water (more or less) when I make applesauce.</p>
<p>I pour it over vanilla ice cream and make a float.</p>
<p>Here is a soup recipe that we like:</p>
<p>Autumn Soup</p>
<p>Ingredients:
1 Onion Chopped
2 Leeks including 2 inches of tops washed and chopped
1/2 cup Chopped celery
1 Stick plus 1 tbs. of butter
1 cup Chopped Carrots
1.5 lb Butternut squash, peeled, chopped, and seeded
1 Small turnip peeled and chopped
2 Large tart cooking apple peeled, cored, and chopped
4 cups Canned Chicken Broth
6 tbsp. Flour
1 cup Apple Cider
1/4 tsp. Nutmeg
1/4 tsp. Rosemary
1/4 tsp. Sage
1/2 cup Heavy Cream
½ cup Grated Gruyere Cheese</p>
<p>Instructions:</p>
<p>In a large kettle, cook onion, leeks, and celery, in three tbsp. of butter over medium heat, stirring, for 5 minutes.
Add the carrots, squash, turnips, apples, and the chicken stock. Bring to a boil, and then simmer for 45 minutes.
In a small saucepan, melt the remaining 6 tbsp. of butter, add the flour, and then cook the roux, stirring constantly for 3 minutes. Remove from heat, add one cup of soup mixture, mix. Then add back to the soup mix. Add the cider, Nutmeg, rosemary and sage, simmer 10 minutes. Stir in the cream and Gruyere cheese. Makes 8 servings.</p>
<p>Thanks, dmd77 and scualum! Let’s see, that takes care of 1 1/4 cups of cider between those two recipes… the Syllabub is 250 grams… must go ask H what that amounts to…the rest for a “class pet”?
Seriously, I plan to make all three recipes this weekend. maybe even at one meal.
Although, come to think of it, here I am trying to be frugal and not waste food and it looks like I will have to dish out some real $ for these recipes! And end up with the odd lots of cheese, cream etc. which I will have to figure out new uses for. Has anyone ever actually eaten down the contents of their fridge/pantry? (Yes, we are empty nesters.)</p>
<p>Oh just pour a little more into the soup… it’s soup not a science project!!! </p>
<p>I know the empty nest problem well… it was interesting to have both kids home for Thanksgiving - fridge was very bare when they left!!!</p>
<p>I’m sorry–did I miss the part where someone said heat up a mug of the cider, and throw in some cinnamon, cloves, and a healthy splash of rum? Is there anything better on a cold winter’s evening? Almost worth it for the smell alone. (And if you really don’t like the taste, you could try cutting it with water, like I did for my kids when they were younger.)</p>
<p>Why not just heat some up with some cinnamon sticks/cloves/orange peel or whatever you have that has those spices in it (apple pie spice or pumpkin pie spice).</p>
<p>It’s great all warm and toasty in front of a fire on a cold night.</p>
<p><a href=“And%20if%20you%20really%20don’t%20like%20the%20taste,%20you%20could%20try%20cutting%20it%20with%20water,%20like%20I%20did%20for%20my%20kids%20when%20they%20were%20younger.”>quote</a>
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</p>
<p>As long as you didn’t cut the rum! ;-)</p>