CIDER MAC RECIPES

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CIDER-GLAZED BRUSSELS SPROUTS RECIPE - NYT COOKING



Cider-Glazed Brussels Sprouts Recipe - NYT Cooking image

Simple roasted brussels sprouts get an autumnal upgrade when they are tossed with a tangy, sweet glaze made from apple cider, apple cider vinegar and mustard. If you’re making these for Thanksgiving, make the glaze (see Tip) and trim the brussels sprouts in advance, then pop the sprouts into the oven while the turkey rests. Note that this recipe is easily doubled for larger groups: Just use a larger skillet for the sauce and two sheet pans for the sprouts.

Provided by Lidey Heuck

Total Time 40 minutes

Yield 6 servings

Number Of Ingredients 9

2 pounds brussels sprouts, trimmed and halved, quartered if very large
3 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium shallots)
2 cups apple cider
3 tablespoons apple cider vinegar
1 1/2 teaspoons Dijon mustard

Steps:

  • Heat the oven to 400 degrees. Place the brussels sprouts on a sheet pan. Drizzle with the olive oil and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast for 25 to 35 minutes, tossing a few times throughout, until evenly browned and tender.
  • Meanwhile, heat the butter in a medium skillet over medium-low. Add the shallots and cook for 6 to 8 minutes, until tender and starting to brown. In a medium-small bowl or glass measuring cup, combine the cider, cider vinegar, mustard, 3/4 teaspoon salt and 1/2 teaspoon pepper and whisk until smooth. Add this mixture to the shallots and bring to a boil.
  • Cook over medium heat for 15 to 20 minutes, until reduced to about 3/4 cup and thickened. (The glaze will continue to thicken as it cools.) Set aside until ready to use.
  • Pour the glaze over the roasted brussels sprouts directly on the sheet pan, toss, and serve.

SLOW-COOKER MULLED CIDER RECIPE - NYT COOKING



Slow-Cooker Mulled Cider Recipe - NYT Cooking image

A slow cooker is an ideal way to make and serve a warm cocktail for a party: Throw the ingredients into the cooker several hours before guests arrive and the cider will bubble away, making the whole house smell wonderful. Reduce the heat before adding the rye whiskey so it maintains its kick. The toasted spices make the flavors so vibrant that the drink is delicious even without the whiskey. No slow cooker? This recipe is your stovetop option.

Provided by Sarah DiGregorio

Total Time 3 hours 10 minutes

Yield 16 servings (about 19 cups)

Number Of Ingredients 11

3 tablespoons green cardamom pods
2 teaspoons whole black peppercorns
2 (3- to 4-inch) cinnamon sticks, plus extra for garnish, if desired
1 teaspoon whole allspice berries
1 (4- to 5-inch) piece fresh ginger, peeled
1/2 lemon, scrubbed, thinly sliced and seeded, plus extra for garnish, if desired
1/2 small orange, scrubbed, thinly sliced and seeded, plus extra for garnish, if desired
Generous pinch of kosher salt
1 gallon apple cider, preferably unfiltered
1 (750-milliliter) bottle rye whiskey, plus more if desired (optional)
1 teaspoon vanilla extract

Steps:

  • Put the cardamom pods on a cutting board. Lay the flat of a chef’s knife over them and gently smack the flat of the knife to lightly crush and crack the pods. Add the cardamom pods, peppercorns, cinnamon sticks and allspice berries to a medium skillet over medium-high heat. Toast the spices, shaking the pan often, until very fragrant, about 3 minutes.
  • Transfer the cinnamon sticks into a 6- to 8-quart slow cooker. Tie up the remaining spices into a cheesecloth bundle, and add that to the slow cooker as well. (If you don’t have cheesecloth, you can use tea infusers or loose tea bags. You could also put the spices directly into the slow cooker, then strain the mixture as you serve.)
  • Cut the piece of peeled ginger in half lengthwise and smash each piece by laying the flat of the knife over it and smacking with the heel of your hand. (At this point, put the slow cooker in the spot where you’d like to serve it, because it will become difficult to move once you’ve added all of the liquid.) Add the ginger, lemon, orange, salt and apple cider to the slow cooker. Cover, and cook on high for 3 hours.
  • Reduce the heat to warm. Add the rye whiskey and vanilla and stir to combine. You can leave the cider on warm for several hours, allowing guests to serve themselves, adding additional citrus slices and cinnamon sticks to their mugs, as desired.

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