Recipes
Here are some special Cider Week recipes from Farnum Hill Ciders, particularly great options if you’re hosting Dinner and Some Ed for Food Day.
Heirloom Apple Tarte Tatin
Ingredients
For the crust:
1 stick cold butter, cut into small pieces
1 cup all-purpose flour
¼ cup sugar
Pinch sea salt
1 egg yolk
2 to 3 tablespoons ice water
For the filling:
½ cup sugar
½ cup maple syrup
¼ cup Farnum Hill Cider (Recommended: Semi-Dry)
½ lemon, juiced
½ vanilla bean, seeds scraped
1 stick butter, sliced
5 heirloom apples, such as Bramley or McIntosh, cut into sixths
Crème fraiche (optional), for garnish
In a food processor combine the butter, flour, sugar and sea salt. Pulse until the mixture is in fine pieces. Add the egg yolk and 2 tablespoons ice water. Pulse until the mixture comes together. If the mixture seems dry, add ice water slowly, and pulse until the mixture forms a ball. Transfer the mixture to a work surface, and gently knead into a smooth ball. Press the dough into a disc and wrap in plastic. Refrigerate for at least one hour and preferably overnight.
Preheat the oven to 400 degrees F.
In a large cast iron skillet, place the sugar, maple syrup, apple cider, lemon juice and vanilla bean, and stir to combine. Bring the mixture to a boil over high heat, brushing down the sides of the pan with a pastry brush dipped in water as needed. Simmer the mixture until it turns light brown. Do not stir the mixture; swirl it around to distribute evenly. Cook the mixture until it becomes a deep amber color. Remove from the heat and slowly stir in the butter.
When the mixture is fully combined, arrange the apples in the pan. Return the pan to the stove and cook over medium heat until the apples are cooked through, about 15-20 minutes. Remove from the heat.
While the apples are cooking, remove the pastry from the refrigerator and let it warm up a bit. Roll the pastry into a circle the size of the skillet, and return to the refrigerator for 15 minutes. Place the pastry on top of the apples, tucking in the sides around the edges of the pan. Bake in the preheated oven until the dough is browned, about 15-20 minutes. Remove from the oven.
Let the tart cool for 10 to 15 minutes. Place a serving platter upside down on the top of the pastry, and invert the pastry onto the platter. The tart will fall gently out of the pan. Rearrange any disheveled apple pieces.
Slice the tart and garnish with crème fraiche.
-
Pan-Seared Scallops with Le Puy Lentils in Cider
Ingredients
¾ cup Le Puy lentils
1 bay leaf
1 ½ cups water
2 cups Farnum Hill Cider, divided (Recommended: Extra-Dry)
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
16 sea scallops, muscle removed
¼ cup maple syrup
¼ cup shallots, minced
½ cup whipping cream
¼ teaspoon fresh thyme
Sea salt
Fresh-cracked black pepper
Wash lentils and pick through for stones. In a small saucepan, add lentils, bay leaf, water and 1 ½ cup cider. Bring to a boil. Reduce heat to medium-low until lentils are tender, about 30 minutes. Finish with 1 tablespoon butter and season with sea salt and fresh-cracked black pepper.
In a cast iron skillet, melt 1 tablespoon unsalted butter and 1 tablespoon olive oil until hot but not smoking. Season the sea scallops with sea salt and fresh-cracked black pepper. Add scallops to the skillet and sauté until cooked through, about 2 minutes per side. Transfer scallops to a platter; cover with aluminum to keep warm.
In the same skillet, add the cider, maple syrup and shallots. Bring to a boil, then reduce heat and simmer until reduced by half. Add 1 tablespoon butter, whipping cream and fresh thyme. Continue to simmer until mixture slightly thickens, about 4 minutes. Return scallops to the skillet to coat. Stir until heated through. Serve glazed scallops with lentils.
-
Cider-Roasted Parsnip Soup
Adapted by Rachael S. Mamane
2 tablespoons unsalted butter
1 pound parsnips, peeled and cut into 1” pieces
½ Spanish onion, roughly chopped
1 carrot, roughly chopped
1 clove garlic, smashed
1 tablespoon maple syrup or honey
1 sprig fresh thyme
1 small bay leaf
3 cups chicken or vegetable stock
½ cup plus 2 tablespoons dry cider
¼ cup heavy cream
Sea salt, to taste
White pepper, to taste
Preheat the oven to 375 degrees F. Place the butter and parsnips on a sheet pan, and roast in the oven for 25 minutes, stirring occasionally, until golden brown. Add the onion, carrot and garlic, maple syrup or honey and 2 tablespoons dry cider, and continue roasting for an additional 10 minutes, until caramelized.
Remove the vegetables from the oven and immediately transfer to a stock pot. Add the chicken or vegetable stock along with the thyme and bay leaf. Bring to a boil, then reduce the heat and simmer for 10 minutes. Add the cider, and continue to simmer for another 10 minutes.
Carefully transfer the contents to a blender and puree until smooth. Strain through a fine-mesh strainer and return the soup to the stock pot. Add the cream and season with sea salt and white pepper. Serve immediately.
-
Curried Apple and Cider Soup
Adapted by Rachael S. Mamane
2 tablespoons unsalted butter
2 leeks, sliced
2 teaspoons freshly grated ginger
1 ½ tablespoons curry powder
2 tart apples, peeled, cored and cut into 1” pieces
1 small potato, peeled and cut into 1” pieces
1 teaspoon sea salt
3 cups chicken stock
3/4 cup cider
½ cup heavy cream
White pepper, to taste
In a medium saucepan, melt the butter and add the leeks. Cook until soft, about 3 minutes. Add ginger and curry powder, stirring for an additional minute. Add the apples, potato and sea salt, and caramelize over medium heat, 2-3 minutes. Deglaze with the cider. Add the stock, bring to a boil, and then lower to a simmer. Cook until potato is tender when pierced, about 15 minutes.
Carefully transfer contents to a blender and puree until smooth. Strain through a fine-mesh strainer and return the soup to the stock pot. Add the cream; season with white pepper and additional sea salt as needed. Serve immediately.
-
Caramelized Onion Soup with Cider
Adapted by Rachael S. Mamane
4 tablespoons unsalted butter
2 ½ pounds Spanish onions, thinly sliced
½ teaspoon sea salt
1 cup cider
3 cups rich beef stock
1 sprig fresh thyme leaves
1 small baguette, sliced
8 ounces gruyere, sliced
Freshly ground black pepper
In a medium saucepan, melt the butter, and then add the onions and sea salt. Cook over medium-high heat until the onions sweat, then lower heat to medium-low. Continue cooking the onions, stirring occasionally, until caramelized, approximately 30-45 minutes. Deglaze with cider. Add the stock, bring to a boil, and then lower to a simmer. Add the thyme; cook for an additional 15 minutes. Toast the baguette slices, and top each slice with cheese. Serve soup topped with cheese toasts. Season with freshly ground black pepper as needed.
-
Beluga Lentil Soup with Lardons and Cider
Adapted by Rachael S. Mamane
2 slices thick-cut streaky bacon
1 onion, roughly chopped
1 carrot, roughly chopped
½ fennel bulb, roughly chopped
1 tablespoon fresh sage leaves
2 cups beluga lentils, rinsed and picked through
1 cup cider
3 cups chicken or vegetable stock
1 teaspoon sea salt
Freshly ground black pepper
Crème fraiche or sour cream, optional
Heat a dry saucepan until hot but not smoking, and add the bacon. Cook until the bacon starts to caramelize around the edges, about 3 minutes on each side. Remove from pan and place on paper towels. Slice into ¼” slivers and set aside.
In the same pan add the onion and sauté until it sweats. Add the carrot and fennel; continue cooking, about 5 minutes. Deglaze with a splash of cider. Add the sage, lentils, chicken or vegetable stock, and sea salt, and simmer until lentils are tender, 30-40 minutes.
Carefully transfer contents to a blender and puree until smooth. Add water if the soup is too thick. Season with sea salt and freshly ground black pepper to taste. Serve with crème fraiche or sour cream on the side.
-
Cider-Glazed Carrots
1 pound medium carrots (about 6), peeled
1 cup Farnum Hill Cider (Recommended: Semi-Dry)
¼ cup water
2 tablespoons unsalted butter
2 teaspoons apple cider vinegar
1 tablespoon maple syrup
1 sprig fresh thyme
Sea salt
Fresh-cracked black pepper
Dash cayenne
¼ cup parsley, chopped (optional)
Cut carrots into 2” batons. Place carrots with all ingredients but parsley in a heavy-bottomed pan and bring to a simmer. Cook until most of the liquid evaporates and carrots are crisp-tender, about 30 minutes. Remove carrots from pan if they finish before liquid is reduced. Discard thyme sprig. Adjust seasoning and serve carrots with sauce. Garnish with parsley for a splash of color.
-
Cider-Braised Pork and Root Vegetable Stew
3 pounds boneless pork shoulder, cut into 2” cubes
½ teaspoon sea salt
1/4 teaspoon fresh-cracked black pepper
1 tablespoon smoked paprika
1 tablespoon ancho chile powder
½ teaspoon cinnamon
Dash cayenne pepper
2 ounces pancetta, cubed
2 tablespoons canola or grapeseed oil
4 shallots, chopped
4 sprigs thyme
½ cup calvados
2 cups chicken stock
1 ½ cup hard cider (Recommended: Kingston Black)
1 cup parsnips, chopped
1 cup carrots, chopped
2 apples, preferable heirloom variety, peeled and chopped
2 tablespoons honey or agave syrup
2 tablespoons unsalted butter
In a large bowl, season the pork with sea salt, fresh-cracked black pepper, smoked paprika, ancho chile powder, cinnamon and cayenne. Marinate in the refrigerator for at least one hour and up to six hours.
In a large saucepan, cook the pancetta over medium heat until lightly browned. With a slotted spoon remove the pancetta and set aside. Add the pork to the same pan, working in batches to avoid crowding, and cook until browned, about five minutes per batch. Using a slotted spoon, add the pork to the reserved pancetta. Set aside.
Add the chopped shallots to the same pan; sauté until lightly browned, about seven minutes. Stir in thyme. Deglaze the pan with the calvados, about two minutes. Add the stock and hard cider to the pan, scraping up any brown bits with a wooden spoon. Add the reserved pancetta and pork. Reduce heat to medium-low, and simmer until pork is tender about 1½ hours.
When pork is tender, add parsnips and carrots and continue to cook, about 20 minutes. Add apples, honey and unsalted butter and cook 10 minutes longer. Adjust seasoning with sea salt and fresh-cracked black pepper. Serve with crusty bread.
-
Chicken in Hard Cider w/ Gremolata
Zest of one lemon
¼ cup parsley, chopped
2 garlic cloves, minced
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1 onion, chopped
2 carrots, diced
1 whole chicken, cut into 8 piees
1 bottle Farnum Hill Cider (Recommended: Extra Dry)
Sea salt
Fresh-cracked black pepper
½ cup crème fraiche
1 tablespoon honey or agave syrup
Dash cayenne
Instructions
In a small bowl combine lemon zest, chopped parsley and minced garlic. Season with sea salt and fresh-cracked black pepper. Set aside.
Melt the butter and olive oil in a large pot over medium heat. Add the chopped onion and sauté until it sweats, about five minutes. Add the carrots and continue sautéing until cooked through, another five minutes. Brown the chicken pieces on both sides, about four minutes on each side.
Cover chicken with the hard cider and bring to a simmer. Season with sea salt and fresh-cracked black pepper. Continue to simmer until the chicken is cooked through, about 20 minutes. Remove chicken pieces as they are done.
Reduce the liquid until it begins to thicken. Add the crème fraiche, honey or agave and a dash of cayenne. If necessary brown the chicken, skin side down, before serving. Serve chicken with the sauce and garnish with reserved gremolata.
-
Crisp Kale Salad
with cornbread croutons and cider Caesar dressing
1 bunch kale
2 cups day-old cornbread, cut into ½” cubes
¼ cup fresh lemon juice
2 anchovy fillets, drained
1 garlic clove
1 teaspoon Dijon mustard
1 teaspoon honey or agave
2 tablespoons still cider
½ cup extra-virgin olive oil
½ cup Parmigiano-Reggiano, finely grated
1 egg, hard-boiled, grated
½ teaspoon sea salt, plus a dash to finish
Freshly cracked black pepper, to taste
Wash kale thoroughly and blot dry with paper towels or in a salad spinner. Remove the ribs and tough stems; set the leaves aside. Roll 3-4 leaves into a tube, and slice into thin strips using a large knife. Repeat with remaining kale. Place the kale in a large bowl and sprinkle with ½ teaspoon sea salt. Massage salt into leaves, cover bowl with plastic wrap, and leave at room temperature for one hour.
Pre-heat oven to 375 degrees F. Spray rimmed baking sheet with nonstick spray. Spread cornbread in an even layer. Toast until golden brown, stirring occasionally, about 30 minutes. Remove from oven; set aside.
In a blender combine lemon juice, anchovy fillets, garlic clove, Dijon mustard, honey or agave, and cider; puree until smooth. With machine running, slowly add oil, drop by drop, until emulsified. Transfer dressing to a bowl; stir in ¼ cup Parmigiano cheese. Season with sea salt and freshly cracked black pepper. Set aside.
Toss kale and dressing in a large bowl to coat. Top with remaining cheese, grated egg and cornbread croutons. Season as necessary, and serve immediately.
-
Fennel, Avocado, & Grapefruit Salad with Cider Gastrique
½ cup sugar
1 tablespoon water
½ cup cider
1 star anise
2 pink grapefruits, peel and white pith removed
1 fennel bulb, trimmed, cut into paper-thin slices
2 cups baby arugula
2 large avocados, halved, pitted, peeled, cut into thin slices
Sea salt
Freshly cracked black pepper
In a small saucepan dissolve sugar in water, and slowly heat until sugar begins to melt. Bring to a boil, without stirring, brushing pan sides with wet pastry brush, and cook until amber, about 5 minutes. Carefully add cider and star anise; stir until any caramel bits dissolve. Remove and discard star anise. Set aside to cool.
Using a sharp knife, cut between membranes of grapefruit to release segments. Toss fennel slices with baby arugula and mound on a platter or on individual plates, then top with grapefruit segments and avocado slices. Drizzle with cooled cider gastrique. Season with sea salt and freshly cracked black pepper. Serve immediately.
-
Watercress Salad
with chanterelles, parmesan, and & cider vinaigrette
2 tablespoons dry cider
1 tablespoon maple or honey
1 teaspoon sea salt, or to taste
1 teaspoon freshly cracked black pepper, or to taste
2 tablespoons minced shallot
½ cup extra-virgin olive oil
½ pound chanterelles
1 bunch watercress, preferably hydroponic
3 ounces baby arugula
1 apple, peeled, cored and diced
Small piece Parmigiano-Reggiano
In a small bowl whisk together cider, maple or honey, ½ teaspoon sea salt, ½ teaspoon black pepper and 1 tablespoon shallot. Add 1/3 cup extra-virgin olive oil in a slow stream, whisking until emulsified. Set aside.
Heat a medium-sized saucepan until hot but not smoking, and sauté chanterelles until they lose their moisture and begin to caramelize, 4-5 minutes. Add the remaining sea salt, black pepper, and shallot; continue cooking, 1 minute. Set aside, covered to keep warm.
In a large bowl toss the watercress, arugula, and diced apple with enough vinaigrette to lightly coat. Transfer to a serving bowl or individual plates. Arrange chanterelles on top of greens, then shave Parmigiano-Reggiano onto the salad. Serve with remaining vinaigrette on the side.
-
Shaved Brussels Sprouts
with currants and hazelnuts
½ cup cider
3 tablespoons honey
½ cup dried currants
1 pound Brussels sprouts, trimmed
2 tablespoons extra-virgin olive oil
½ cup hazelnuts, toasted, skins removed, halved
4 tablespoons unsalted butter
1 tablespoon pomegranate molasses
In a small saucepan heat cider and honey until combined. Gently boil until slightly thickened, 3 minutes. Add currants and soak, 30 minutes. Set aside.
Holding each Brussels sprout by stem end, cut into thin slices using a mandolin or sharp knife. Toss in a bowl to separate layers. Reserve.
In a medium saucepan heat oil until hot but not smoking. Add hazelnuts, stirring to coat, about 2 minutes. Set aside. Add Brussels sprouts to saucepan; sauté until slightly wilted, about 3 minutes. Add butter, pomegranate molasses and a splash of water, stirring until liquid evaporates and the Brussels sprouts are tender. Add the currant mixture and toasted hazelnuts, and sauté until heated through. Season with sea salt and freshly cracked black pepper. Serve immediately.
—
Check out Food52 for recipe ideas.
Food52 is a crowdsourced recipe site. The community is a collection of cooks, and people who are connected to the food business, write their own food blog and/or are passionate about food. Members regularly contribute recipes, insights and advice. Weekly recipe contests eventually turn into the Food52 cookbook. Created by Amanda Hesser and Merrill Stubbs.
Even though the site does not specifically ask for local, sustainable ingredients, try to use recipes that use ingredients that are in season, and buy as many of your ingredients as you can locally.
