I put a pot of this cider on the stove to come to a boil and Drew came home and said “hmmm it smells like fall.” Success my friends. Make this to welcome fall into your home and drive out the lingering scents of summer.
Organic Apple Cider Hot Toddy
It’s important to use organic apples and oranges in this recipe as you are cooking the skins of the fruit and you don’t want to cook wax and pesticides from non-organic produce into your cider. This is a very lightly spiced cider, it won’t taste like a bad scented candle.
32 fl oz Organic Apple Juice
2 small organic apples
1 tablespoon whole cloves
1 cinnamon stick
1 tsp whole black pepper corns
1 organic orange, long strips of zest
juice of one lemon
½ cup Rye whiskey or bourbon
Stud the small apples with whole cloves by pressing the narrow end of the clove into the flesh of the apples. Any designs or patterns of the cloves is a pretty bonus. Carefully remove the zest of your orange in long strips using a vegetable peeler, being mindful not to take any of the bitter white layer of the orange. Add the clove studded apples, cinnamon stick, peppercorns, orange zest and lemon juice to a heavy pot filled with the apple juice. Bring to a boil and then immediately reduce to a low-low heat and cover partially. Let simmer for 20 minutes until the flavors are well combined. Add the bourbon or Rye whiskey and serve warm.
Hurray it’s kale season! This salad is so clean, bright and satisfying you will start keeping a bowl of it on your fridge to nibble on all the time. The hearty texture of the kale leaves “breaks down” in the lemon vinaigrette revealing a sweet, grassy nature. The apples and currents are a burst of sweetness, the nuts add crunch and the cheese brings the salty richness to the table. I made this last week and Drew and I fought over the last bowl which I snuck while he was in the shower!
Raw Kale Salad with Apples and Currants
Adapted from the recipe by Dan Barber in Bon Appetit
1 bunch Tuscan kale, washed, center rib and stems removed, leaves thinly sliced
1-2 apples, diced (I like Fugi)
¼ cup of currants
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 teaspoon honey
salt and pepper
toasted slivered almonds (optional)
shaved parmesan cheese (optional)
Rinse kale in cool water and pat dry with a clean towel. Pull or trim the leaves from both sides of the center rib and slice the leaves into thin ribbons. Make a vinaigrette by dissolving a large pinch of salt into the lemon juice, adding the honey and fresh ground black pepper and then whisking in 1 tablespoons of olive oil. Toss the kale in the vinaigrette and allow to sit for 20 minutes, tossing occasionally.
Meanwhile chop the apple, toast the almond slivers and shave the parmesan. Add the apples and currants to the kale and mix well. Serve topped with shaved almonds and parmesan.
Raw, Vegetarian and Gluten Free. For a Vegan version, serve the salad with out the cheese.