CIDER REDUCTION RECIPES

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BAKED APPLE CIDER DONUTS RECIPE | ALLRECIPES



Baked Apple Cider Donuts Recipe | Allrecipes image

All the world's great donuts are fried, except there are a few rare examples of when they're not—and this incredibly delicious and easy-to-make apple cider donut is one notable exception. Since we're not going to fry these, not only are they easier, but they're way less messy. Less time cleaning up means more time eating donuts.

Provided by Chef John

Categories     Doughnuts

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 12 donuts

Number Of Ingredients 16

2 cups fresh apple cider
2 cups all-purpose flour
¾ teaspoon baking powder
¾ teaspoon baking soda
¼ teaspoon fine salt
1 teaspoon ground cinnamon
1 pinch ground cardamom
1 pinch freshly grated nutmeg
½ cup white sugar
½ cup packed brown sugar
½ cup warm milk
6 tablespoons unsalted butter, melted, divided
¾ teaspoon vanilla extract
1 large egg
1 cup white sugar, or as needed
1 tablespoon ground cinnamon, or as needed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Butter two 6-cup donut pans.
  • Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/2 cup. If it reduces too much, add enough water to make 1/2 cup. Set aside until needed.
  • Add flour, baking powder, baking soda, salt, 1 teaspoon cinnamon, cardamom, and nutmeg to a large bowl. Mix with a whisk until combined and set aside until needed.
  • Whisk 1/2 cup white sugar, brown sugar, milk, 2 tablespoons melted butter, vanilla extract, and egg together in another bowl until combined. Add the apple cider reduction and the dry ingredients. Whisk together to form a slightly thick batter; do not overmix.
  • Spoon or pipe the batter into the prepared donut pans, filling them about 3/4 of the way up.
  • Bake in the center of the preheated oven until the tops are lightly browned, and the donuts spring back slightly to the touch, 10 to 12 minutes. Let cool for 10 minutes in the pans before removing to a sheet pan lined with a silicone baking mat. Cut out any donut holes as necessary.
  • If desired, while still slightly warm, brush the donuts lightly with remaining melted butter. Mix 1 cup white sugar and 1 tablespoon cinnamon together for topping in a shallow dish; toss in donuts to coat. Let cool completely before serving.

Nutrition Facts : Calories 295.1 calories, CarbohydrateContent 56.8 g, CholesterolContent 31.6 mg, FatContent 6.6 g, FiberContent 1 g, ProteinContent 3.1 g, SaturatedFatContent 4 g, SodiumContent 176.1 mg, SugarContent 39.3 g

SLOW ROASTED PORK BELLY WITH APPLE CIDER GLAZE | PORK ...



Slow Roasted Pork Belly with Apple Cider Glaze | Pork ... image

This is the perfect pork belly; soft, tender, juicy meat, fat rendered and of course mouth-watering crunchy crackle. Served with a simple sour, sweet and tangy apple cider reduction; perfect for entertaining or a lavish night in.

Provided by Laura Romeo - Weber Grill Expert

Categories     Pork

Total Time 5 hours 20 minutes

Prep Time 20 minutes

Cook Time 5 hours

Yield 8 to 10 servings

Number Of Ingredients 6

2 kilograms pork belly, skin on
2 teaspoons olive oil
2 teaspoons sea salt
1400 milliliters apple cider
200 milliliters apple cider vinegar
½ cup firmly packed brown sugar

Steps:

  • Dry the skin of the pork and score the skin if the butcher hasn’t done so already. Score through the rind and just into the fat, about 3mm deep and at 1cm intervals. Rub a little olive oil all over the pork. Season and rub salt all over, especially giving the rind a good coating of salt.
  • While the pork belly is cooking, make the Apple Cider Reduction. In a saucepan on a stove top or on a side burner of a barbecue, boil the apple cider, apple cider vinegar and brown sugar together for 45 minutes, or until it has reduced to a syrup, stirring as needed. Best served warm.
  • Slice the pork belly and serve with the Apple Cider Reduction.

Nutrition Facts : Calories calories

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