#Homemade Cider

[askwhatsforlunch]

Cider Pork Roast

This beautifully juicy and tender Cider Pork Roast, simmered with my home-brewed vintage of 2022 makes a deliciously warming Sunday Lunch! Have a good one!

Ingredients (serves 3):

2 tablespoons unsalted butter

1 tablespoon olive oil

a small (695-gram/1.5-pound) pork roast

2 fresh thyme sprigs

1 fluffy sprig Garden Rosemary 

2 bay leaves

2 small onions

4 cloves

2 large garlic cloves

1/2 teaspoon fleur de sel or sea salt flakes

1/2 freshly cracked black pepper

half a litre/2 cups Cider

a dozen carrots

Preheat oven to 180°C/355°C.

Melt butter with olive oil in a large Dutch oven over medium-high heat.

Once the butter is just foaming, add the pork roast, and brown thoroughly on all sides.

Once browned, remove from the Dutch oven, and transfer to a plate; set aside.

Add thyme sprigs to the Dutch oven. Break Garden Rosemary sprig in half and add to the Dutch oven as well, along with bay leaves.

Peel onions, and cut them into quarters. Push a clove into four of the onion quarters. Add to the Dutch oven, coating into butter, oil and herbs. Cook, 3 minutes.

Peel and crush garlic cloves, and stir them into the pot. Cook, a couple of minutes more.

Deglaze with 1/3 cup of the Cider.

Season rested pork roast on all sides with fleur de sel and black pepper, and return to the Dutch oven, along with its resting juices.

Pour remaining Cider over the pork roast, and bring to a simmer. Once simmering, cover with the lid, and place the pot in the middle of the hot oven. Bake, at 180°C/355°F, for 45 minutes.

Meanwhile, peel carrots and cut them in halves.

After 45 minutes, scatter carrots all around pork roast in the Dutch oven. Cover with the lid, return to the oven, and roast, for another 45 minutes, at 180°C/355°F.

Serve Cider Pork Roast hot with the carrots, and a side of Applesauce or Parsnip and Swede Mash (or both!), and a glass of chilled Cider!

[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!

[fullcravings]

Homemade Apple Fritters with Apple Cider Glaze

[cbuttonduo]

Thjnking about lmanburg

💔 always….

[fitzysblogasylum]

Corn Beef & Cabbage with Potato, Carrots with a Vinegar Mustard Sauce. Using crockpot and Stove top

[frowningfox]

I cannot give you the recipes of the meals that are So Good that they actually make me want to eat.

I made them up. The recipes don't exist. Not even in my head. I take whatever I can find that sounds good out of the fridge and put them on the stove together until they resemble a finished food.

Even the bread I bake has morphed so far beyond the recipe I originally looked up that I cannot even ask someone else to make it for me if I'm too tired.

[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.

[confetti-critter]

If I gotta google what a medically significant amount of alcohol in a week is to decide on if I should drink again tonight, maybe I should just Not

[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"

[heavenlydreamangelflyhigh]

um. luna and i's 6th anniversary tmrw.

[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!

[mleepsleep]

[fullcravings]

Apple Cider Marshmallows

[i-scavenger]

Hard cider kit, table, and an ice cream machine found in a dumpster enclosure.

[ithinkofnealcassady]

made no churn pumpkin pie ice cream today. peace on earth

[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!