Cider, Hard and Sweet: History, Traditions, and Making Your by Ben Watson

By Ben Watson

Publish 12 months note: First released in 1999
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Cider is the recent factor in today’s consuming global, although it’s been round for hundreds of years. despite its lengthy and colourful historical past, cider has remained rather lower than preferred through the yankee public. the acquisition in 2012 of a Vermont-based cider maker for over $300 million signaled that this is often all more likely to switch very soon.

Richly informative and wonderful, Cider, demanding and Sweet is your go-to resource for every little thing on the topic of apples, cider, and cider making. It contains nice info on apple kinds, cider making fundamentals, barrel fermentation, and recipes for cooking with cider—with directions for making boiled cider and cider jelly, and recipes for dishes with cider braises and marinades. It additionally teaches readers find out how to realize an outstanding cider and takes you from deciding to buy store-bought to creating the true article at domestic.

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Extra resources for Cider, Hard and Sweet: History, Traditions, and Making Your Own (3rd Edition)

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Heat the oil in a soup pot and add the onion. Sauté over medium heat until the onion is clear, 5 to 7 minutes. Add the oregano and garlic, and cook an additional 2 minutes. 7. Add the chicken stock, bring to a simmer, and add the ham hock, hominy, and grilled tripe. Simmer, uncovered, for 2 hours. 8. Just before serving, stir in the serranos and add the juice of a halved lime to each individual serving bowl. Garnish with a lime half. Will keep, covered and refrigerated, 1 week. This is my version of menudo, the Mexican stew that has become a cultlike dish in some circles due to its alleged ability to relieve hangover symptoms.

It’s a dish that can sit on a table where people help themselves, and it also makes great leftovers. • 1 large appetizer plate for 4 to 6 people Team this up with another appetizer for a light dinner. Try Grilled Tripe and Hominy Stew, Seared Sirloin, Sushi Style, or Wilted Greens with Grilled Lamb and Blue Cheese. SERVING SUGGESTIONS: Midsummer Cocktail Party Grilled Vegetable Antipasto with Braised Garlic Bread Grilled Chicken Thighs with Peach, Black Olive, and Red Onion Relish Grilled Squid Pasta with Roasted Red Pepper and Basil Smithfield Ham Hush Puppies with Fresh Corn ¾ cup yellow cornmeal ¼ cup all-purpose flour ½ teaspoon salt 1 tablespoon baking powder 1 teaspoon cayenne pepper To 1 egg add enough buttermilk to make ¾ cup total 1 tablespoon melted bacon fat or vegetable oil ½ cup Smithfield ham, diced small 48 / The Thrill of the Grill ¾ cup fresh corn kernels or drained canned kernel corn ½ cup chopped scallion Vegetable oil for frying (about 2 tablespoons) 1.

3. Remove the shrimp from the skewers and chop each shrimp into 3 or 4 pieces. Set aside. 4. Make the salsa: Dice the pineapple, red pepper, and red onion. Add the puréed ancho chile peppers, and mix together in a medium bowl with the oregano, cumin, and lime and pineapple juices. 5. Warm the tortillas slightly on the grill. 6. Put the shrimp, salsa, and tortillas out on a table, along with the shredded cabbage, sour cream, and jalapeños as garnishes, and let people make their own rolled tortillas.

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