HEATED APPLE CIDER RECIPES

Steps:

• Combine 1/4 of the onion, 1/2 of the apple, and the garlic in the bowl of a food processor. Process until smooth. Transfer to slow cooker along with the apple cider and water.
• Season the roast with salt and pepper. Combine the ginger and flour in a shallow container. Gently press the roast onto the flour mixture to coat all sides. Brush off any excess flour. Heat the oil in a large, heavy skillet. Brown the pork in the hot oil, turning until golden on all sides. Place the browned roast in the slow cooker and scatter the celery and the remaining onion and apple on top. Cook on low for 4 hours, then add carrots. Cook for an additional 3 hours.
• Remove the cooked roast and carrots to a heated platter. If desired, thicken the cooking juices from the slow cooker to make a gravy.

Steps:

• In a mixing bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
• In a separate bowl, beat the eggs with a fork, then add milk, melted butter, and vanilla.
• Gently fold dry and wet ingredients together until just combined (do not over mix.) Fold in the apples. Add enough apples to make a very chunky batter. You want the apples to shine though!
• Heat a couple of inches of canola oil in a dutch oven over medium heat. When it gets hot (about 350 degrees), drop a little drop of batter into the oil. If it sizzles immediately and rises to the top, the oil is ready; if it burns quickly, turn down the heat.
• Drop 1 tablespoon of batter into the hot oil, six or eight at a time. Sometimes they'll flip over by themselves; sometimes you have to flip them. Just watch them and make sure they don't get too brown, but cook them long enough to make sure the batter's cooked through, about 2 to 2 1/2 minutes total. Repeat with the remaining batter. Remove fritters and drain on a paper towel. 
• For the glaze (if using): In a medium bowl, whisk together the powdered sugar, salt, vanilla extract and whole milk.
• Dust the fritters very generously with powdered sugar, or dip fritters in the light doughnut glaze. Serve warm!