Do you know the difference between hard cider and apple cider beer? The public relation’s representative for Angry Orchard gently reminded me when a recipe for Angry Orchard Summer Ale Hard Cider Beer Shrimp Boil was published last summer. Oh… well that was quite an error on my behalf. But, I did notice a few friends mention how they love “…Angry Orchard’s
Apple Cider Beer…” Wait… Am I the only one who mistakenly thought it’s the same product with various names or brands? According to Time Magazine, the production of American hard cider more than tripled from 2011 to 2013, from 9.4 million gallons to 32 million gallons. Which means, there could be quite a few people who are confused about the difference. If we’re part of a growing trend of increasingly purchasing hard ciders, perhaps we should learn more about it.The Angry Orchard’s public relation’s representative accepted my request to interview Ryan Burk, Angry Orchard’s Head Cider Maker. Cheers to learning about hard cider in the interview, and towards the end, get a recipe for Roast Curry Hard Cider Chicken and Cabbage.
The quince apple was hard. Immediately letting me know this isn’t a fruit to eat while running out the door to work or as a midday snack. It needed to be cooked down with a roast chicken, in a cobbler, pie or an apple skillet pancake. It had a beautiful floral and fruity fragrance, a scent that took my memory to perfumes and candles using quince in their blends. One large quince apple was purchased with a bag of organic tart Granny Smith Apples. Read more
The boyfriend was sent to the bodega to buy bacon and orange juice for breakfast. He has a beautiful memory, but this time he returned with a pound of overripe bananas, two cartons of orange juice and four old, red apples. “Oops,” he kissed my cheek, “I forgot what you needed.” “No problem,” I replied. Here’s a bit of cliché relationship advice: Pick your battles. “Hey,” he added, “If you can’t use the bananas, I can make smoothies with them next week.” I beamed a pretty smile, and we enjoyed the rest of the day. Read more
This is a simple show off recipe. Guests are always amazed when they see a puffed pancake coming out of the oven. I have served variations of this recipe. A little rum to the batter is a nice addition and nuts are preferred. Whole milk is the best diary for this recipe, because the pancake will rise better than soy milk. I’ve heard of some people who add a little cream to the milk. Tart apples and under-ripe pears taste good. Add cranberries or raisins to the batter. Use white sugar or maple syrup in place of brown sugar, and adjust the quantities to a preferred sweetness. One day, I would like to experiment by adding a little crystallized ginger to the batter before blending it. This recipe is made for a 12-inch cast-iron skillet, but decrease the ingredients in half for a 6-inch skillet. Understand one fact about this recipe: this is very easy to make.Read more