Last Minute Cider & Apple Crisp
Having an in home New Year celebration this year? Can’t think of something different to serve? We’ve got just the answer for you! Don’t panic: here are 8 ways to spice up the average apple cider, and a terrific Apple Crisp to whip up.
APPLE CIDER FLOAT
Fill a small glass two-thirds full with apple cider. Add a scoop of vanilla ice cream, then sprinkle with apple pie spice!
Combine 3 cups apple cider, 1-cup pomegranate juice and the juice of 2 limes. Pour into ice-filled glasses and top with seltzer. Garnish with lime wedges.
JALAPENO CIDER SHANDY
Combine ¾ cup cold lager and ¾ cup apple cider in a glass. Stir in 1-teaspoon jalapeno hot sauce; garnish with lime wedge.
Blend ¾ cup each cider and unsweetened coconut milk, 1 sliced banana and 1 cup each frozen strawberries, frozen mango and ice until smooth.
Freeze apple cider in an ice cube tray. Simmer 4 more cups cider and 2 cups raspberries in a saucepan until the raspberries break down, 7 minutes; strain and chill. Serve over the cider ice cubes; garnish with raspberries.
CIDER GINGER BEER
Combine 2 cups apple cider, ¼ cup each finely grated ginger and light brown sugar, the zest of 1 lemon (in wide strips) and a pinch of allspice in a saucepan. Simmer 5 minutes; let cool, then strain. Pour into ice-filled glasses; top with seltzer and garnish with lemon zest and mint.
CIDER FRUIT PUNCH
Combine 2 cups apple cider and 1 cup each pineapple juice, orange juice and cherry juice. Garnish with fruit.
CIDER HOT CHOCOLATE
Simmer 2 cups apple cider with 1-teaspoon vanilla, ½ teaspoon cinnamon and ¼ teaspoon each ground cardamom, cloves and nutmeg, 5 minutes. Whisk in ¾ cup heavy cream, then 2 ounces chopped white chocolate until melted. Pour into mugs; sprinkle with nutmeg and cinnamon.
Iron-Skillet Apple Crisp**
1-cup all-purpose flour
⅔ cup (packed) light brown sugar
½ teaspoon kosher salt
½ cup (1 stick) chilled unsalted butter, cut into pieces
1½ cups pecans
2 tablespoons unsalted butter, room temperature
2¼ pounds apples (about 7 medium), cut into ½-inch wedges
½ cup (packed) light brown sugar
¼ cup granulated sugar
3 tablespoons fresh lemon juice
½ teaspoon masala
½ teaspoon kosher salt
Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
Smear bottom and sides of a 10″ cast-iron skillet with butter. Toss pecans, apples, brown sugar, granulated sugar, lemon juice, masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
Do Ahead: Crisp can be made 1 day ahead. Store lightly covered at room temperature.
*Recipes reprinted from: Food Network Magazine; page. 66-69 October 2015
**Recipe reprinted from: Bon appetite Magazine; page. 44 July 2015