December 18, 2015
Makes 13/4 quarts 2 quarts apple cores and peels 2 quarts water 1/3 cup sugar 1. Put the apple cores and peels in a large glass or ceramic bowl. Dissolve the sugar in the water and pour over the cores and peels. Cover with a plate and weight down with something heavy to keep the solids submerged. Cover the entire bowl with cheesecloth or a kitchen towel and leave on the counter out of direct sunlight for 7 days. 2. Strain the cores and peels from the liquid and discard the solids.
November 8, 2015 |
On chilly fall nights, there is nothing quite as cozy as a mug of hot cider - except for a mug of hot cider spiked with a shot of Snap. When added at the last moment, this ginger- and molasses-infused liqueur from Philadelphia's Art in the Age, inspired by Pennsylvania Dutch ginger bread, has the effect of an instant mulling spice. I didn't expect to like this so much. I haven't had much luck with Art in the Age's line of boldly flavored organic liqueurs, which, such as Root, are so commandingly distinctive they do not always play nice as congenial mixers in cocktails, where they tend to overpower.
September 26, 2014
B UZZ: Hey, Marnie, I need your help. Is cider a wine or a beer, or just juice? It keeps showing up on tap at the pub, and my pals and I are stumped. Marnie: Cider terminology is a little confusing, Buzz. Almost everywhere else in the world, a cider is a fermented alcoholic drink made from apples or pears. However, in the U.S., "apple cider" is simply apple juice that has not been filtered or pasteurized. That's the cloudy juice you see at the grocery store.
October 14, 2011
Special Events Boat to Bartram's Garden River Tour Boat trip down the Schuylkill river to Bartram's Garden. Tour the botanic gardens & Bartram House. 215-222-6030 x100. Schuylkill Banks, Market St.; Reservations required: 215-222-6030 x100. $30; $20 children 12 and under. Closes 10/16. Hella Fresh Fish 3.0 Ten Minute Play Festival B. Someday Productions & Hella Fresh team together to bring 12 new 10-minute plays. Closes 10/23. Walking Fish Theatre, 2509 Frankford Ave.; 215-427-9255 (WALK)
September 25, 2011
It's apple season now - both in the local orchards my family loves to frequent, and also in my glass. So the timing couldn't be better for Crispin, a bright new hard cider from Colfax, Calif., that debuted this month in local bars and bottle shops. Unlike many big-label competitors, Crispin is made from 100 percent pressed juice apples, with no added sugar or concentrate. And it's noticeably lighter in color. That doesn't mean weak flavor, though. This cider may have a lightness of weight, but it delivers a vivid apple sweetness on the nose, and a long dry finish of real fruit and skin-peel tannins, lingering even above the recommended glass of ice. Even more intriguing, though, is Crispin's potential as a cocktail mixer.
October 29, 2010 |
Saturday Old-fashioned cider Howell Farm invites visitors to use old-fashioned cider presses, peeler-corers, and "stomper-strainers" to process apples. Learn this century-old way to make apple cider, applesauce, and apple pie between 10 a.m. and 4 p.m. Saturday. Enjoy a demonstration by third-generation New Jersey apple grower Coles Roberts of Vincentown. A children's walk-in craft program, "Apple Pomander," will be held from 11 a.m. to 3 p.m., with a $3 fee for each craft.
September 28, 2010
WASHINGTON - The last out was made, the championship was won, the customary display of jubilation began. Of course, since Mike Sweeney was only 17 years old back then, some allowances had to be made. So the youngsters partied like it was 1991 after Ontario High School completed a 26-0 season and captured the California Interscholastic Federation 3-A title. "We were able to celebrate with apple cider. There's no sting in apple cider," Sweeney, now 37 and completing his 20th professional season, noted the other day. "So I want to see what it's going to feel like with champagne.
November 2, 2007 |
Peddler's Village in Lahaska invites families to celebrate the crisp feeling of a fall weekend full of delicious apple specialties at the 36th Annual Apple Festival. Visitors can dig into their favorite apple dishes from crisp apple fritters and warm apple pie to savory apple dumplings and freshly pressed apple cider from restaurant and merchant booths. For those who'd rather take baking matters into their own hands, green, golden and red delicious apples will be available from local orchards.
October 2, 2005 |
Until two years ago, every peach that Santo Maccherone couldn't send to market cut into his profit margin. There was nothing wrong with the peaches - in fact, they were probably the best-tasting ones because they were perfectly ripe. But that also meant they couldn't be shipped without suffering bruises or turning overripe. "I was throwing out at least 10 percent, sometimes more, of the crop each year," said Maccherone, a third-generation farmer who owns Circle M Fruit Farms in Mullica Hill.
November 13, 2003 |
Some time-squeezed cooks prepare one showstopping dish when they entertain and rely on take-out for the rest of the menu. Not Rachael Ray. For this Food Network star and cookbook author, singling out one recipe would be like asking a parent to select a favorite child. "I'm an impatient girl, and that carries over to entertaining," says Ray, whose new book, 30-Minute Meals: Get Togethers (Lake Isle Press, $18.95), has just been released. "But I don't know if I could contain myself to one dish.