Cider, Hard and Sweet: History, Traditions, and Making Your by Ben Watson

By Ben Watson

Publish yr note: First released in 1999

Cider is the hot factor in today’s ingesting international, even if it’s been round for hundreds of years. regardless of its lengthy and colourful heritage, cider has remained particularly lower than favored through the yank public. the acquisition in 2012 of a Vermont-based cider maker for over $300 million signaled that this can be all more likely to switch very soon.

Richly informative and interesting, Cider, not easy and Sweet is your go-to resource for every thing relating to apples, cider, and cider making. It contains nice info on apple forms, cider making fundamentals, barrel fermentation, and recipes for cooking with cider—with directions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It additionally teaches readers easy methods to realize a very good cider and takes you from purchasing store-bought to creating the real article at domestic.

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Additional info for Cider, Hard and Sweet: History, Traditions, and Making Your Own (3rd Edition)

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In a smaller 2 teaspoons baking powder bowl, combine the yogurt and the melted butter. Add 1 ⁄2 teaspoon baking soda 1 ⁄8 teaspoon salt 1 ⁄4 teaspoon cinnamon 1 cup plain low-fat yogurt 2 tablespoons butter, melted the yogurt mixture to the dry mixture. Turn out onto a floured board and knead several times to make a soft dough. Divide the dough in half. Roll half of the dough into an 8-inch square. Cut the square into 4-inch squares. Repeat with the remaining half of the dough. Form a pin- CHEESE FILLING 1 ⁄2 cup (4 ounces) part-skim ricotta cheese wheel with each square by cutting a slit 1 inch from the center to each corner diagonally.

Qxd:Layout 1 7/28/10 9:46 AM Page 62 Rhubarb Compote with Wisconsin Pleasant Ridge Reserve on Toast CHEF TORY MILLER MAKES 20 SERVINGS 1 ⁄4 pound sliced bacon, diced Heat a large skillet over medium-high heat. Add the 1 sweet onion, thinly sliced bacon and cook until brown and crisp. Add the onion, 2 stalks red rhubarb, diced stirring to pick up the browned bacon bits on the bot- 3 tablespoons apple cider vinegar tom of the pan. Reduce the heat to medium-low; cook 8 1 ⁄2 cup firmly packed light brown sugar to 10 minutes, until the onions are soft and slightly caramelized.

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Add the cheese to the combined dry ingredients; mix lightly. In a small bowl, combine the sour cream with 3 tablespoons of milk; blend in the egg and oil. Add to the flour mixture; stir until the mixture forms a ball. Pour onto a floured surface. Knead the dough 15 times and divide the dough in half. Pat each half into a 7-inch circle. Brush the tops Additional milk, for brushing scones with milk. Cut each piece of dough into eight wedges.

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