Apple Cider—The Essence of Fall

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The apples used for apple cider and hard cider production are different varieties than those produced for fruit. Cider apples tend to be juicier and generally have a have higher tannin content. The tannins lend a more astringent flavor, and cider apples are not usually eaten for their fruit. While hard cider is often made from a single varietal, most apple cider is made from a mixture of different apples to balance the sweet and tart notes of the apples. But there is a new and exciting culinary trend: Producers are beginning to offer ciders made from single apple varieties, yielding ciders with distinctive flavors.

Cider isn't just a delicious beverage; it is also great to cook with. Cider can be substituted for stock or water in a variety of recipes, adding sweetness and a taste of fall to your favorite recipes. Or cider can simply reduced and drizzled over plain yogurt as a delicious. (To reduce the cider, just simmer is until it has decreased in volume by three-quarters.)

Chicken Braised in Apple Cider
By Trish Lobenfeld

Ingredients
4-1/2 pound chicken, cut into eighths and skinned
salt, to taste
freshly ground pepper, to taste
2 tablespoons vegetable oil
2 cups thinly sliced onions
1 head of garlic, peeled
1 cup thinly sliced celery
1 cup thinly sliced carrots
1/4 cup apple jack
2 cups apple cider
1 bay leaf
1 large rosemary twig
2 tablespoons chopped parsley
1 tablespoon chopped rosemary

Method
Season the chicken with a light sprinkle of salt and pepper and set aside. Pour vegetable oil into a heavy-bottom 4-quart covered pot over medium-high heat. Add the sliced onions and peeled garlic cloves and sauté until caramelized, approximately 20 minutes. Add the celery and carrots and sweat for 5 minutes. Add the apple jack and reduce by one-half (1/8 cup). Add the apple cider, bay leaf, and rosemary.

Bring to a boil, and reduce to a simmer. Continue cooking 1 1/2 hours, until the chicken is tender. Remove chicken to a warm serving dish and discard the bay leaf and rosemary twig. Puree vegetables and cooking liquid in a food processor, blender or with an emersion blender; adjust seasoning, and pour over chicken. Garnish the finished dish with the chopped parsley and rosemary.