How to cook with apple cider
That complexity has broad applications in cooking too. “Cider plays the role of the wine, the added sugar, the stock,” says Davis, who coauthored The Grand Central Baking Book (Ten Speed Press, 2009). “It touches a lot of bases.”
Davis recommends hitting farmers’ markets and grocery stores in the fall for cider that’s been pressed as recently as possible (she prefers unpasteurized). Then use it in everything from salad to stew—and some amazing doughnuts.
Davis cohosts a cider pressing and doughnut fry Oct 5 at Grand Central Bakery’s Fremont store in Portland; grandcentralbakery.com
Make it. Boil 8 cups of fresh, unfiltered apple cider in a 5- to 6-qt. pot over high heat, stirring occasionally, until it’s reduced to 2 cups, about 40 minutes. “A ratio of 4 to 1 is a good place to start,” says Davis, “but if you want a more intense flavor, you could take it further. You want the flavor to be concentrated but still bright.” Let cool. Stir it before using. Makes 2 cups, and lasts up to 1 month chilled or 6 months frozen.
Use it. Davis blends the con-centrated cider into cocktails; brushes it over pork, chicken, and even fish (especially salmon) for a glaze; and stirs it into apple pie filling. She also reduces it even more to a true syrup for drizzling over vanilla ice cream. Any extra goes into the freezer to bring out again in the winter.
Recipe: Cider-Braised Pork Shoulder
Recipe: Glazed Cider Doughnuts
Recipe: Root Vegetable Smash