APPLE CIDER EVERYTHING

As Seen on California Live on NBC

BOURBON APPLE CIDER PITCHER COCKTAILS

Ingredients:

  • 2 cups good quality Bourbon

  • 2 cups apple cider

  • 1/2 cup freshly squeezed lemon juice

  • 1/2 cup maple syrup

  • Ice

  • Ginger Beer

  • Apple slices and cinnamon sticks for garnish

Instructions:

  1. In a large pitcher combine the Bourbon, apple cider, lemon juice and maple syrup. Stir to combine well. Add ice to the pitcher and stir.

  2. Pour into glasses over ice and top each with 2 ounces of Ginger Beer. Garnish with apple slices and a cinnamon stick.

  3. Makes 8 cocktails

APPLE CIDER VINAIGRETTE

Ingredients:

  • 1/2 cup apple cider

  • 2 tablespoons apple cider vinegar

  • 1 tablespoon fresh thyme leaves

  • 1 teaspoon whole-grain mustard

  • 1 teaspoon Dijon mustard

  • 1 teaspoon whole-grain mustard

  • 1/3 cup olive oil

  • Salt & freshly ground pepper

Instructions:

  1. Combine the ingredients in a mason jar and shake to combine.

AUTUMN APPLE BUTTER

Ingredients:

  • 6 pounds of apples peeled, cored and sliced

  • 1 cup apple cider

  • 1 cup granulated sugar

  • 1 cup dark brown sugar 

  • Juice and zest of 1 lemon

  • 1 tablespoon ground cinnamon

  • 1/2 teaspoon freshly grated nutmeg

  • 1/2 teaspoon salt

  • 1 tablespoon vanilla paste

Instructions:

  1. Place the apples in your slow cooker or a large soup pot. Add the remaining ingredients and cook on high in your slow cooker for 5 hours, stirring occasionally, until the mixture is thickened and dark brown. On top of the stove, cook covered over low heat, for about 2 hours, stirring occasionally. Use an immersion blender to puree the apple butter until smooth. Spoon the mixture into jars and refrigerate for up to two weeks.

AIR FRYER CORNISH GAME HENS with CORNBREAD STUFFING

Ingredients:

  • For the Stuffing

    • 1 pound homemade or store-bought cornbread

    • 1/2 shallot, minced

    • 1/2 apple, peeled and diced

    • 1 stalk celery, diced

    • 1/4 cup pecans, toasted and chopped

    • 1 teaspoon fresh sage, minced

    • 6 tablespoons apple cider or chicken broth

  • For the Cornish Game Hens

    • Two 1 1/4 to 1 1/2 pound Cornish game hens, rinsed and patted dry

    • 2 tablespoons unsalted butter, softened

    • 1 tablespoon mixed fresh herbs (sage, rosemary, parsley, thyme), minced

    • Olive oil

    • Salt and freshly ground pepper

Instructions:

  1. Crumble the cornbread into a mixing bowl and add the shallot, apple, celery, pecans, sage and cider or broth. Mix to combine and season with salt and pepper.

  2. In a separate small mixing bowl, combine the softened butter and fresh herbs—season with salt and pepper. Gently loosen the skin from the Cornish game hen breasts and rub 1 tablespoon of the herb butter under the skin of each hen. Fill the cavity of each hen with half of the stuffing mixture, being sure not to pack too tightly. Tie the legs together to close the cavity using butcher’s twine or a toothpick and tuck the wings under. Brush the hens with olive oil and season liberally with salt and pepper.

  3. Place a few sprigs of fresh sage in the basket of your air fryer and place the hens in the basket. Air fry at 400ºF for 25 minutes, depending upon the size of your hens, or until the juices run clear and the stuffing reaches an internal temperature of 165ºF when tested with a meat thermometer.

APPLE CIDER DOUGHNUT BUNDT CAKE

Ingredients:

  • 1 box yellow cake mix 

  • 1 cup apple cider

  • 1/2 cup vegetable oil

  • 1 stick unsalted butter, melted

  • 3 large eggs 

  • 3 teaspoons pumpkin pie spice

  • 1 cup coarsely shredded peeled tart apples

    For the Topping

  • 1/4 cup granulated sugar 

  • 1 teaspoon ground cinnamon 

  • 3 tablespoons unsalted butter, melted

Instructions:

  1. Preheat the oven to 350°F. Generously spray a standard-size Bundt cake pan with non-stick cooking spray.

  2. Combine the cake mix, apple cider, vegetable oil, butter, eggs and pumpkin pie spice in the bowl of an electric mixer. Blend at low speed for 1 minute, scrape down the sides, and beat at medium speed for 2 minutes more. Stir the apples in by hand. Pour the batter into the prepared pan and bake for 35 to 40 minutes or until a toothpick inserted into the center of the cake comes out clean.

  3. Remove the cake from the oven and let it stand for 15 minutes. Then, invert it onto a cooling rack over waxed paper.

  4. Once the cake is cool, combine the sugar and cinnamon in a small mixing bowl. Brush the top and sides of the cake with melted butter and sprinkle the cinnamon sugar mixture over the top and sides of the cakes, pressing gently to adhere.

Jamie Gwen

Jamie is a Culinary Institute of America and Le Cordon Bleu Graduate, a Syndicated Radio Host, Certified Sommelier, Public Speaker and 7-Time Cookbook Author.

Sizzle and Smoke, two of my favorite things about summer! I love the sizzle of the grill, the flavor it imparts, the relaxed feeling it lends to entertaining family and friends and the incredible smells from a backyard BBQ.

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