Tag Archives: cider recipes

Bourbon Spiced Cider

Kick off your holiday season with the perfect cocktail , this bourbon spiced cider will keep you warm through the holidays! Start with an easy spicy simple syrup, I use my favorite mulling spices to infuse lots of flavor into the simple syrup – then it’s just warm a little cider on the stove top or mircrowave oven , mix with bourbon and the syrup and serve!

From by the bay, wishing you warm spiced holiday memories!

Maryann

blog bourbon cider

Bourbon Spiced Cider

Ingredients

  • 6 oz. Apple Cider (hot)
  • 1 oz. Bourbon
  • 1 oz. Spiced Simple Syrup recipe below

Directions

Combine everything in a heat-safe glass or mug and give it a good stir. Garnish with cinnamon stick. For a non-alcoholic version, mix 1 oz. Spiced Simple Syrup with 4 oz. hot cider and stir.

Spiced Simple Syrup

Ingredients

  • 1 cup brown sugar
  • 1 cup water
  • 1 tablespoon mulling spices
  • 1 cinnamon stick

Directions

In a medium saucepan, combine all ingredients and bring to a boil. Reduce heat to low and simmer for 10 minutes until sugar has completely dissolved, stirring occasionally. Remove pan from heat and let the syrup cool. Strain syrup into a clean jar; discard solids. May be refrigerated for a week.

Top Thanksgiving Turkey Recipes

Enjoy from by the bay my top Roast Turkey recipes to plan your Thanksgiving Feast………

blog pom turkey

Spiced Pomegranate Molasses Glazed Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
1 cup fine sea salt
1 cup light brown sugar
4 cloves garlic
3 oranges
2 tablespoon black peppercorns
2 onions , peeled and quartered
3 sprigs rosemary
To roast turkey
2 oranges, cut in half
1 pomegranate cut in half
1 bunch rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup pomegranate molasses
1 tablespoon Dijon mustard
Directions
Prepare brine by combining water, sea salt, sugar and peppercorns. Stir to dissolve the salt and sugar. Then add to the brine the garlic, oranges, onions and rosemary. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove the turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity of the turkey with the oranges, pomegranate and rosemary. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter, mustard and pomegranate molasses together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

blog turkey 14

Apple Sage Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine sugar
2 apples , quartered
3 sprigs fresh thyme
3 springs fresh sage
2 tablespoon black peppercorns
1 bouquet garni
2 onions , peeled and quartered
To roast turkey
1 bunch fresh sage leaves
1 bunch fresh thyme
1 apple quartered
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, sugar, bay leaves, 3 garlic cloves, thyme and peppercorns. Cut 2 apples into wedges, add to the brine and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425F. Remove turkey from brine and pat dry with paper towels inside and out. . Season the turkey cavity with salt and pepper. Add an apple in quarters into the cavity along with thyme and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425F for 30 minutes then lower the oven to 350F. For an 18lb turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

blog turkey 2012

Apple Cider Brined and Maple Roasted Turkey
1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water, or more to cover turkey
8 cups apple cider
1 cup fine sea salt
1 cup light brown sugar
2 macintosh apples , quartered
3 cloves
2 cinnamon sticks
2 star anise
2 tablespoons allspice berries
2 tablespoon black peppercorns
½ cup maple syrup
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
2 whole macintosh apples
1 onion, peeled and quartered
2 cinnamon sticks
1 bunch fresh sage leaves
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup maple syrup
Directions
Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Fill the cavity with the apples, onions, sage and cinnamon sticks. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

Honey Herb Roasted Turkey

1 16-18 lb. turkey, preferably organic
Brine
16 cups cold water , or more to cover turkey
8 cups chicken stock
1 cup fine sea salt
1 cup fine granulated sugar
3 lemons , quartered
3 sprigs fresh thyme
6 springs fresh rosemary
2 tablespoons black peppercorns
1 bouquet garni
1 cup honey
2 onions , peeled and quartered
3 sprigs sage leaves
To roast turkey
1 lemon, quartered
1 bunch fresh sage leaves
1 bunch fresh rosemary
2 tablespoons fine grey sea salt
1 tablespoon ground black pepper
To baste
8 tablespoon unsalted butter at room temperature
¼ cup honey
Directions
Prepare brine by combining water, sea salt, honey, sugar, onions, rosemary, thyme, bouquet garni and peppercorns. Cut 2 lemons into wedges, squeezing juice of lemons into the brine along with the wedges and stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base. Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night. The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degress F. Remove turkey from brine and pat dry with paper towels inside and out. Season the turkey cavity with salt and pepper. Squeeze lemon juice into the cavity and add the quarters along with rosemary and sage. Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and honey together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F. For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and honey mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.

 

 

Pumpkin Cider Bread

Here is another great treat made not only with pumpkin but also apple cider for the perfect autumn food pairing. This easy pumpkin bread taste perfect just as it is moist and spicy or kick the taste up another notch by slathering some cider cream cheese frosting on top. It’s wickedly good!

From by the bay wishing you cider and pumpkin food memories!

Maryann

blog cider pumpkin cake

Pumpkin Cider Bread 

Makes 1 Loaf or 4 mini loaves

Adapted from Gourmet October 1991

Ingredients

  • 1 cup apple cider
  • 1 cup canned pumpkin purée
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 3/4 cup firmly packed light brown sugar
  • 2 cups all-purpose flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup raisins

Directions

In a saucepan boil the cider until it is reduced to about 1/4 cup, add raisins and let it cool. In a bowl whisk together well the pumpkin purée, the eggs, the oil, the brown sugar, and the reduced cider. Into the bowl sift together the flour, baking powder, salt, baking soda, cinnamon, ginger, allspice, nutmeg and cloves and stir the batter until it is just combined. Transfer the batter to a well-buttered 8 1/2-by 4 1/2-inch loaf pan and bake the bread in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the bread cool in the pan.

blog cider pumpkin cake with icing

Cider Cream Cheese Icing

For the icing
1/2 cup apple cider
6 ounces cream cheese, cut into bits and softened
1/2 cup sifted confectioners’ sugar

Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners’ sugar, the reduced cider, and a pinch of salt until the icing is smooth.

Apple Cider Gravy

The perfect compliment to Apple Cider Brined and Maple Roasted Turkey is this delicious apple cider gravy. You can prepare much of the gravy in advance and last minute deglaze your turkey roasting pan using apple cider to sweep all the yummy pan juices into your gravy. You’ll love all the warmth flavors in the gravy and aroma as you prepare this gravy is unsurpassed!


From by the bay wishing you warm apple cider food memories!

Maryann


Find the apple cider brined and maple roasted turkey recipe here:
http://blog.entertainingbythebay.com/2012/11/01/cider-brined-and-maple-roasted-turkey.aspx



blog turkey gravy 2012


Apple Cider Gravy

Gravy Base

6 cups chicken stock

Giblets and neck from turkey

1 carrot peeled and chopped

1 onion, not peeled and quartered

1 celery stick, chopped

2 bay leaves

1 tablespoon allspice berries

1 cinnamon stick

1 teaspoon black peppercorns

Gravy

1 1/3 cup cider

6 tablespoons flour

6 cups gravy base

4 tablespoons butter, melted

2 bay leaves

2 tablespoons honey

1 tablespoons fine grey sea salt

1 teaspoon ground black pepper

Directions for gravy base

Combine into a soup pot chicken stock, cider, carrot , onion, celery, bay leaves, cinnamon stick, allspice berries, peppercorns, giblets and neck from turkey. Bring to a boil, lower heat and simmer for 1 hour. Cool and strain broth and keep refrigerated until ready to make gravy. This can be done one day in advance.

Directions for gravy

Place seasoned broth into a saucepan. Bring to a simmer. Take melted butter in a bowl and then add the flour, whisk until a smooth paste. Take one cup of hot broth and whisk into flour mixture until smooth. Sieve back into the broth and whisk to blend. Add bay leaves, honey, salt and pepper and whisk again. You can have this prepared as the turkey is roasting. Once the turkey is done and removed from the roasting pan pour pan juices into a measuring cup. Spoon off fat and discard. Add remaining juices into broth in the saucepan. Place roasting pan back on heat and deglaze with the cider. Scrap pan to get all brown bits, let reduce to half , about 2 minutes. Add to the gravy. Whisk together and let simmer until reduced to a sauce consistency. Remove bay leaves, adjust seasoning with salt and pepper. Serve with turkey.

 

Apple Cider Brined and Maple Roasted Turkey

It’s this cook’s favorite time of year, Thanksgiving. Up until the arrival of this holiday, I will be posting recipe by recipe a complete meal. This week’s post is the centerpiece of the holiday, a delicious brined turkey. Ever since I started to brine my turkey’s the night before, I have delivered to my table a juicy, moist roasted turkey. I especially enjoyed this brine, which uses some of my favorite fall flavors – apple cider, apples, maple syrup, cinnamon, sage, brown sugar and a touch of allspice. The flavors combine to create a subtle sweetness to the meat. For the roasting by using maple syrup and melted butter to baste the turkey, the result is a beautiful crisp and brown skin on the outside of the turkey and the inside meat is moist and tender. So follow along to create a perfect holiday menu!


From by the bay wishing you apple cider brined food memories!

Maryann


blog turkey 2012




Apple Cider Brined and Maple Roasted Turkey

1 16-18 lb. turkey, preferably organic

Brine

16 cups cold water, or more to cover turkey

8 cups apple cider

1 cup fine sea salt

1 cup light brown sugar

2 macintosh apples , quartered

3 cloves

2 cinnamon sticks

2 star anise

2 tablespoons allspice berries

2 tablespoon black peppercorns

½ cup maple syrup

2 onions , peeled and quartered

3 sprigs sage leaves

To roast turkey

2 whole macintosh apples

1 onion, peeled and quartered

2 cinnamon sticks

1 bunch fresh sage leaves

2 tablespoons fine grey sea salt

1 tablespoon ground black pepper

To baste

8 tablespoon unsalted butter at room temperature

¼ cup maple syrup

Directions

Prepare brine by combining apple cider, water, sea salt, maple syrup, brown sugar, onions, sage, apples , cloves, cinnamon sticks, allspice, star anise and peppercorns. Stir to dissolve the salt and sugar. Clean turkey with cold water removing any giblets and or neck. Keep giblets and neck in the refrigerator to use later for gravy base.  Place turkey and brine into a resealable plastic bag or into a large non reactive bowl covered with plastic wrap. The turkey should be covered with the brine, if not add more water. Refrigerate over night.  The next day remove turkey 40 minutes before planning to place into the oven. Preheat oven to 425 degrees F. Remove turkey from brine and pat dry with paper towels inside and out.  Season the turkey cavity with salt and pepper.  Fill the cavity  with the apples, onions, sage and cinnamon sticks.  Tie turkey legs together and place into roasting pan. In a small sauce pan melt butter and maple syrup together on a low heat. Use this to baste turkey once before placing into the oven. Roast the turkey at 425 degrees F for 30 minutes then lower the oven to 350 degrees F.   For an 18 lb. turkey cooking time will be approximately 3 hours. Use a meat thermometer to check that the meat registers 175 degrees F at its thickest part of the thigh. Baste the turkey about every 30 minutes with the butter and maple syrup mixture. If the turkey browns too quickly tent that part with aluminum foil. When ready, remove from the oven. Take turkey from the roasting pan and place on a cutting board to rest before carving, at least 20 minutes. If you are serving later then 20 minutes from removing from oven tent turkey with aluminum foil until ready to serve.