Cider Cream Frosting

Creamy, fluffy and flavorful, this frosting adds a fall twist to cupcakes, cinnamon rolls, cakes and cookies. Apple cider reduction is the secret its power-packed flavor. The frosting can also be made 5 days in advance, covered, and stored in the refrigerator until ready to use. 

Cider Cream Frosting is the perfect topping for Sourdough Pumpkin Cinnamon Rolls.

Use Cider Cream Frosting on your favorite cupcakes,  cakes or cookies. 

Cider Cream Frosting   Enough to frost a layer cake, a large batch of cookies, cinnamon rolls, etc. 

Apple Cider Reduction:

1 cup apple cider (We prefer Louisburg Cider)

Cider Cream (Buttercream) Frosting:

2 sticks butter, softened 


1/2 cup  packed light brown sugar


2 1/2 cups powder (confectioners) sugar


1 teaspoon vanilla 


1/4 cup apple cider reduction


1/8 teaspoon salt


1 teaspoon ground cinnamon

1. Apple Cider Reduction: Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/4 cup (about 20+ minutes). If it reduces too much, add enough cider to make1/4 cup. Let it cool for about 10 minutes before using. (This can also be done the day before—simply cover and refrigerate until ready to use the next day, but make sure it comes back to room temperature before using.
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2. Cider Cream (Buttercream) Frosting:  Cream the butter and brown sugar until light and fluffy about 1 to 2 minutes.

3. Add the powdered (confectioners sugar) one cup at a time. Mix on low speed until incorporated.
4. Add salt, cinnamon, and vanilla, and mix on medium speed to incorporate. 
5. Add in the apple cider reduction (make sure it's at room temperature) a tablespoon at a time, and mix on low to incorporate. Once it's all added, increase the speed to high for 8 minutes until light and creamy. Note: If the mixture should start to curdle, keep mixing until it becomes smooth again.
   
   
   

Recipe without photos . . . Cider Cream Frosting   Enough to frost a layer cake, a large batch of cookies, cinnamon rolls, etc. 

Apple Cider Reduction:

1 cup apple cider (We prefer Louisburg Cider)

Cider Cream (Buttercream) Frosting:

2 sticks butter, softened 


1/2 cup  packed light brown sugar


2 1/2 cups powder (confectioners) sugar


1 teaspoon vanilla 


1/4 cup apple cider reduction


1/8 teaspoon salt


1 teaspoon ground cinnamon

1. Apple Cider Reduction: Pour apple cider into a saucepan and place over medium heat. Bring to a simmer and let it cook, watching carefully, until the cider is reduced to 1/4 cup (about 20+ minutes). If it reduces too much, add enough cider to make1/4 cup. Let it cool for about 10 minutes before using. (This can also be done the day before—simply cover and refrigerate until ready to use the next day, but make sure it comes back to room temperature before using..
2. Cider Cream (Buttercream) Frosting:  Cream the butter and brown sugar until light and fluffy about 1 to 2 minutes.

3. Add the powdered (confectioners sugar) one cup at a time. Mix on low speed until incorporated.
4. Add salt, cinnamon, and vanilla, and mix on medium speed to incorporate. 
5. Add in the apple cider reduction (make sure it's at room temperature) a tablespoon at a time, and mix on low to incorporate. Once it's all added, increase the speed to high for 8 minutes until light and creamy.Note: If the mixture should start to curdle, keep mixing until it becomes smooth again.

Apple Cider Mimosas – a fun & frightful Halloween brew

Sparkling wine (champagne or prosecco) and apple cider turn classic mimosas into a sparkling fall cocktail or a frightful Halloween brew! (Of course, seasonal glasses add to the fun.)

Apple Cider Mimosas     

Sugar-cinnamon mixture (use twice as much sugar a cinnamon, such as 2 Tbsp. sugar to 1 Tbsp. cinnamon)

Apple slices

Apple cider (we like Louisburg Cider)

Sparkling wine such as champagne or prosecco

1. Dip the top of each champagne glass into water, then dip in the cinnamon-sugar mixture to coat the rim.
2. Make a cut or notch near the top of a thin apple slice. Attach to the glass for a garnish. 
3. Fill each champagne glass 1/2 to 3/4 full with apple cider (depending on how strong you want your mimosas to be).
4. Top each glass with sparkling wine.
   
   
   

Roasted Butternut Squash Soup

Roasting butternut squash creates caramelization that imparts an additional depth of flavor in the squash and creates this tasty soup. 

Steps 1 to 4 outlines the roasting process which yields creamy squash that could very well be scooped out, mashed, seasoned and then served as a side dish. Use the same technique for acorn or even spaghetti squash.

The Cider Cream is optional but does add to the flavor and creaminess.

Roasted Butternut Soup with Cider Cream   Makes 7 to 8 cups

Roasted Squash Ingredients

  3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)

  Olive oil

  Kosher salt 

  About 1/4 cup water

Cider Cream 

  1/2 cup apple cider

   2/3 cup sour cream

Soup Ingredients

  2 to 3 tablespoons+ olive oil

  1 small onion finely chopped

  1 clove garlic finely chopped

  1/2 teaspoon kosher salt

  1/4 teaspoon white pepper 

  1/8 teaspoon ground cardamom

  1/8 teaspoon ground nutmeg

  2 sprigs fresh thyme

  3 cups+ chicken broth

  1/2 cup heavy cream

Garnish

  Fresh thyme

1.   Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)

2.   Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.

3.   Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.

4.   Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry. 

5.   Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool. 

6.   Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use. 

7.   Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes. 

8.   Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.

9.   With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.

10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.

11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream. 

12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.

Vegan Alternative:  Use vegetable broth and substitute coconut milk for cream or omit cream altogether. 

MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance

Recipe without photos . . .

Roasted Butternut Soup with Cider Cream   Makes 7 to 8 cups

Roasted Squash Ingredients

  3 to 4 medium butternut squash (4 cups cooked squash needed for soup recipe)

  Olive oil

  Kosher salt 

  About 1/4 cup water

Cider Cream 

  1/2 cup apple cider

   2/3 cup sour cream

Soup Ingredients

  2 to 3 tablespoons+ olive oil

  1 small onion finely chopped

  1 clove garlic finely chopped

  1/2 teaspoon kosher salt

  1/4 teaspoon white pepper 

  1/8 teaspoon ground cardamom

  1/8 teaspoon ground nutmeg

  2 sprigs fresh thyme

  3 cups+ chicken broth

  1/2 cup heavy cream

Garnish

  Fresh thyme

1.   Roasting Squash: Preheat the oven to 375°F. For easy cutting: Using a knife, make several cuts into butternut squash, then microwave for up to 2 1/2 minutes in l minute intervals (1 minute for smaller sized). Cool slightly, then cut the butternut squash in half and scoop out the seeds with a spoon; discard. (This technique also makes the squash a lot easier to peel if a recipe calls for a peeled squash.)

2.   Place both squash halves, flesh side up, in a foil-lined baking pan with sides. Drizzle with olive oil and sprinkle with salt.

3.   Turn the squash flesh side down and pour about 1/4 cup of water in the bottom of the pan.

4.   Bake in the oven, uncovered, for about 40 to 45 minutes, until the squash becomes really soft and can easily be pierced with the tip of a sharp knife. Check from time to time—water should eventually completely evaporate allowing the squash to caramelize but not burn. Add a little more water if squash begins to appear dry.

5.   Cider Cream: Boil 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes.  Cool. 

6.   Place 2/3 cup sour cream in small bowl and whisk in reduced cider. Refrigerate until ready to use. 

7.   Soup: While the squash is cooling, heat 2 to 3 tablespoons+ olive oil in a medium to large saucepan and then add the 1 small finely chopped onion, 1 finely chopped garlic clove, 1/2 tsp. salt, 1/4 tsp. white pepper, 1/8 tsp. cardamom and 1/8 tsp. nutmeg; cook until fragrant and slightly caramelized, about 3 to 4 minutes. 

8.   Add several sprigs fresh thyme and 3 cups broth and bring to a quick boil; reduce heat and simmer about 20 minutes, adding more stock if needed. Remove from heat and set aside. Remove thyme sprigs.

9.   With a large spoon, scoop the flesh out of the squash and measure out 4 cups. Add to seasoned broth.

10. Working in batches, process squash-broth mixture in food processor or heavy-duty blender until really smooth and velvety, about 2 to 3 minutes.

11. Return soup mixture to saucepan and bring to simmer. Stir in 1/2 cup heavy whipping cream. 

12. Add soup to serving bowls and garnish with a dollop of Cider Cream and a sprig of thyme or thyme leaves.

Vegan Alternative:  Use vegetable broth and substitute coconut milk for cream or omit cream altogether. 

MAKE AHEAD OPTION: Butternut squash may be roasted ahead; scoop out squash and freeze in 4 cups bags. Prepare soup through step #11 a few days ahead; refrigerate and then heat up and add cream to serve. Cider Cream may be made a couple of days in advance

Apple Cider Cranberry Sauce

In need of a plate garnish and sauce for an autumn-inspired 2019 cooking class, Meta got creative with the things in the fridge and pantry. The result— cranberry sauce infused with apple and orange flavors for a tangy taste that pairs well with turkey or ham. 

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
   
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.

Recipe without photo . . .

Apple Cider Cranberry Sauce 

3/4 to 1 cup granulated sugar

3/4 to 1 cup apple cider

2 tablespoons apple cider vinegar 

1 (12 oz.) pkg. fresh cranberries

1 cinnamon stick

1 to 2 tablespoons thin orange peel strips

1. Combine first 3 ingredients in heavy medium-sized saucepan over medium high heat. Bring to boil, stirring until sugar dissolves.
2. Mix in cranberries, cinnamon stick, and orange peel. Reduce heat, cover partially and simmer until berries burst, about 10 minutes. 
3. Remove from heat. Cool completely (sauce will thicken as it cools). Discard cinnamon stick.

 Make Ahead: Can be made up to a week in advance. Cover and refrigerate.

Slow Cooker Country-Style Ribs and Kraut

Easy, homemade Sauerkraut (fermented by the quart), an apples and onions of course,
Slow Cooker Country-Style Ribs and Kraut combine to create a perfectly balanced and tasty  slow cooked meal. Barry commented that  sourness of the sauerkraut is offset by the sweetness of the apple and apple juice. Yum!

Slow Cooker Country-Style Ribs and Kraut   About 4+ servings
2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider

1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
   
   
   
   
2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.
   

Recipe without photos . . .

Slow Cooker Country-Style Ribs and Kraut   About 4+ servings

2 lb. boneless pork country-style ribs
Kosher salt & pepper
1 medium cooking apple, sliced
1 small onion, sliced
2 to 4 cups sauerkraut, drained — I used homemade and we like LOTS of kraut so I recommend 5 cups; this would be equivalent to about 2 (14 oz.) cans
1/4 cup apple juice or apple cider

1. In a 3 1/2 to 4 quart slow cooker, add ribs and sprinkle with salt and pepper; then add apple and onion slices. Pour apple juice or cider over the top.
2. Cover and cook 8 to 10 hours on Low. The meat will be tender and ready to eat in about 5 hours but the flavor is better if left longer + the kraut also browns if left in the cooker for the longer time period. Pork will also be fork-tender at the end of about 8 hours.

Hot Spiced Cider

Another Peppernut tasting this morning for a small group and I offered coffee, tea and
Hot Spiced Cider. Nothing out-of-the-ordinary about this recipe but it is just one that I'd like to use again as it's not to sweet and the spices compliment the cider without overpowering. So, if it's on the blog I'll know where to find it.

Hot Spiced Cider
1 teaspoon whole cloves
1 large cinnamon stick or 2 mall
1/4 teaspoon salt
1 pinch ground nutmeg
Orange peel
2 quarts apple cider

1. Place all ingredients in a saucepan and bring to a boil. For ease, place whole spices and orange peel in a cheesecloth bag or large tea ball. I simply put them in the pot and then strained them out before serving.
2. Turn down heat and simmer for 20 to 30 minutes to meld flavors.

Apple Cider Brined & Smoked Turkey Breast

We are experimenting with recipes for smoked turkey breasts in anticipation of Thanksgiving . . . and just because smoked turkey breast makes great lunch sandwiches. This turkey breast is bursting with smoky flavor, incredibly moist, and super tender too. This recipe ia a variation of one found in a Southern Living Magazine.

Apple Cider Brined & Smoked Turkey Breast

4 cups water

4 cups apple cider

3/4 cup kosher salt

1/2 cup granulated sugar

1/4 cup apple cider vinegar

3 (approx. 4”) fresh thyme sprigs

2 (approx. 4”) fresh rosemary sprigs

10 fresh sage leaves

1 entire garlic bulb, cut in half crosswise

4 cups ice cubes

1 (5 3/4- to 6-lb.) turkey breast (Barry deboned ours)
Olive oil 
Favorite barbecue rub (such as Rendezvous Famous Seasoning®, Eat Barbecue Zero to Hero (a sweet rub)®, or Gates® rub - commercial or homemade) + a little salt & pepper

Hickory wood chips or chunksrder Ingredients

1. Bring water, cider, salt, sugar, vinegar, thyme, rosemary, sage and garlic to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
   
2. Place turkey in brine ; cover and chill 5 to 12 hours (I lined the container with an extra large bag before adding the turkey and brine.)
   
3. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey breast from brine, and pat dry with paper towels.
   
5. Brush breast lightly with olive oil and liberally cover with rub mixture + salt and pepper..
   
6. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
   
7. Slice thin when breast is cool. (Barry uses a meat slicer.)
   

Recipe without photos . . .
Apple Cider Brined & Smoked Turkey Breast

4 cups water

4 cups apple cider 

3/4 cup kosher salt

1/2 cup granulated sugar

1/4 cup apple cider vinegar

3 (approx. 4”) fresh thyme sprigs

2 (approx. 4”) fresh rosemary sprigs

10 fresh sage leaves

1 entire garlic bulb, cut in half crosswise

4 cups ice cubes

1 (5 3/4- to 6-lb.) turkey breast (Barry deboned ours)
Olive oil 
Favorite barbecue rub (such as Rendezvous Famous Seasoning®, Eat Barbecue Zero to Hero (a sweet rub)®, or Gates® rub - commercial or homemade) + a little salt & pepper

Hickory wood chips or chunksrder Ingredients

1. Bring water, cider, salt, sugar, vinegar, thyme, rosemary, sage and garlic to a boil in a large stockpot or 8-qt. Dutch oven over medium-high heat; reduce heat to medium, and simmer, stirring occasionally, 5 minutes. Remove from heat. Stir in ice. Cool completely (1 hour).
2. Place turkey in brine ; cover and chill 5 to 12 hours (I lined the container with an extra large bag before adding the turkey and brine.)
3. Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250°; maintain temperature 15 to 20 minutes. Place wood chunks on coals.
4. Remove turkey breast from brine, and pat dry with paper towels.
5. Brush breast lightly with olive oil and liberally cover with rub mixture + salt and pepper.
6. Smoke turkey, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 to 4 hours or until a meat thermometer inserted into thickest portion registers 165°.
7. Slice thin when breast is cool. (Barry uses a meat slicer.)