Advertisement
HomeCollectionsApple Cider
IN THE NEWS

Apple Cider

FIND MORE STORIES ABOUT:
FEATURED ARTICLES
NEWS
By Rob Kasper | November 5, 2000
Cider tastes better to me in November than in the earlier months of autumn. It shouldn't be so. Most of the apple cider sold in America is "sweet cider," the juice and pulp of apples that have been crushed and pasteurized. What we call apple juice is usually sweet cider that has gone through a filter. If I were drinking "hard cider," my yen for November would make more sense. November was once the beginning of the hard cider season. It was the time when apple farmers tapped that special barrel to see how things were progressing.
ARTICLES BY DATE
ENTERTAINMENT
By Meekah Hopkins | February 11, 2014
I ♥ apples, but it's pretty difficult to find a drink that incorporates the fruit well. (In other words, doesn't make it taste like a disgusting Jolly Rancher-infused swill of sugar.) So it's a bit of a surprise that I've managed to find one now, in the dead of winter, and at Riptide by the Bay in Fells Point, of all places. Actually, the laid-back bar, known more for crab deals in the summer, has a pretty nice cocktail program going on. And its Hot Spiked Homemade Apple Cider ranks high on the list.
Advertisement
FEATURES
By Bev Bennett and Bev Bennett,Los Angeles Times Syndicate | November 3, 1993
Some people remember great appetizers. Others recall entrees. I have a dessert memory.I can still "taste" an incredible chocolate cake with creme fraiche I had five years ago. I can describe outstanding cookies as if they just came from the oven, although the experience is old.For more than a year I've had the pleasure of a pear upside-down cake lingering in my mind. The cake was created by Bradley Ogden and his staff at the Lark Creek Inn in Larkspur, Calif. I had the cake, and a few other desserts, I might add, during a restaurant splurge trip with friends.
ENTERTAINMENT
By Evan Siple and By Evan Siple | November 19, 2013
Can a Margarita be seasonal without being summery? It seems by its very nature to be a warm-weather drink. Lip-smacking tart, heavy on the booze with or without a salted rim, the Margarita conjures beachfront images of fun and sunsets in far-flung locations. But the folks at Canton's Tavern on the Square are trying to flip that script and make a fall version of the time-honored cocktail: the Apple Cider Margarita. I know, I know. It seems like a reach. The sour mix is still there, as is, of course, Patron Resposado.
ENTERTAINMENT
by Richard Gorelick | December 6, 2012
The food offerings at the 41st annual lighting of Mount Vernon's Washington Monument on Thursday will be more diverse than ever, according to Michael Evitts of the Downtown Partnership, one of the event's organizers. Clustered in a holiday village in the west park of Mount Vernon Square, the vendors will be selling items that include sunchoke soup, fried Oreos, short ribs, tacos, sliders, scallops, falafel, crepes, gumbo and "more cider than you can shake a stick at," Evitts said.
FEATURES
By Nancy Byal and Nancy Byal,Better Homes and Gardens Magazine | October 21, 1992
You'll fall for this impressive autumn dessert. Layer almond cake with creamy caramel filling, then lavish with whipped cream and rich caramel sauce. For the fullest flavor, use fresh-pressed apple cider in the filling, the sauce and the cake itself.Caramel almond torte Makes 12 to 14 servings.6 egg yolks1 1/2 cups sugar1/2 cup apple cider or apple juice2 teaspoons vanilla1 teaspoon baking powder1/2 teaspoon ground cinnamon6 egg whites2 cups graham cracker crumbs1 cup ground almonds (4 ounces)
FEATURES
By Rita Calvert and Rita Calvert,Contributing writer | March 10, 1993
For a bountiful St. Patrick's Day celebratory meal without the time constraints of slow-simmered corned beef, give this sturdy dish a try. In this quick saute, kielbasa sausage replaces the traditional corned beef roast while apples and onions lend a sweet smoothness. It may appear the recipe calls for too much cabbage, but you'll find this reduces greatly in cooking.While the saute is done stove-top in a flash, the thin potato rounds bake quickly in a very hot oven, preheated to 450 degrees.
FEATURES
By Chicago Tribune | October 7, 1992
Autumn might be the best time of year for cooking, especially this year. An uncharacterically cool summer slowed the harvest of many crops by as much as a month. As a result, there will be plenty of produce available until the first frost visits. Add this bounty to the urge to cook that stirs in many as the weather cools, and meals show great promise.The main course skillet stew is easy and quick. Pork tenderloin, an especially lean and tender cut of meat, allows the whole recipe to be cooked in less than 20 minutes.
NEWS
By Jim Coleman and Candace Hagan and By Jim Coleman and Candace Hagan,Knight Ridder / Tribune | June 9, 2002
Q. My wife says wooden cutting boards are better and safer than those made out of plastic. I say plastic cutting boards are the way to go. What is your opinion? A. What do I say? I say cutting boards are not worth a family argument. Money, the in-laws, sports -- now there are some topics worthy of a disagreement. But cutting boards? One reason I want you to back off is that your wife is actually right. The latest research shows that for some reason bacteria like salmonella will thrive on plastic boards while it is more likely to die off on wooden ones.
NEWS
By Tracy Sahler and Tracy Sahler,Special to the Sun | February 18, 2004
OCEAN CITY -- A professional Ocean City chef and a down-home cook from Smith Island shared top honors in the seventh annual Maryland Rockfish Cooking Contest, with each winning $500 for dishes that showcased rockfish in creative and delicious ways. This year for the first time, the Maryland Department of Agriculture's Seafood Marketing Program elected to recognize both a professional and a nonprofessional winner. The professional winner was Douglas Spencer, the sous-chef for Center Plate catering at the Roland E. Powell Convention Center in Ocean City, who won for his Cashew and Coconut Crusted Rockfish With Apple Cider Beurre Blanc and Oyster Fennel Dressing.
ENTERTAINMENT
By Meekah Hopkins | December 12, 2012
December is a month-long fete with friends in my world. It makes sense: The schmaltzy, sentimental bug bites and I cram in visits with all of my favorite people, reminiscing about the year past and spreading good cheer before we all return to our respective family homes for the holiday. All of that nostalgia is usually accompanied by rounds of celebratory drinks and toasts and, as a result, I end up drinking more champagne now than at any other point in the year. But truth be told?
ENTERTAINMENT
by Richard Gorelick | December 6, 2012
The food offerings at the 41st annual lighting of Mount Vernon's Washington Monument on Thursday will be more diverse than ever, according to Michael Evitts of the Downtown Partnership, one of the event's organizers. Clustered in a holiday village in the west park of Mount Vernon Square, the vendors will be selling items that include sunchoke soup, fried Oreos, short ribs, tacos, sliders, scallops, falafel, crepes, gumbo and "more cider than you can shake a stick at," Evitts said.
EXPLORE
November 15, 2012
Victoria Gastro Pub Executive Chef Joe Krywucki reflects: Seasonal cooking is always best, especially when you have access to high quality ingredients. We use an all-natural Duroc pork, which has a superior flavor and tenderness, and local Baugher's Farm Honey Crisp apples. Pork Tenderloin 1.    Season the pork tenderloin with salt and pepper. 2.    Pan sear the pork in clarified butter until golden brown. 3.    Roast in oven at 350 degrees F until desired temperature.
HEALTH
By Mindy Athas, Special to The Baltimore Sun | November 13, 2012
A nutritionist from the University of Maryland Medical Center regularly provides a guest post. This week, Mindy Athas weighs in on apples. Finding fresh, local and tasty ripe apples in the fall is easy. May some apple wisdom fall upon your head. Apple Appeal: Part of the rose family and related to plums, peaches and almonds, apples are one of the oldest and most widely cultivated tree fruits. Originating in Asia and later in Europe, apple trees were brought to North America by colonists in the 17th century (the only native versions are crab apples)
ENTERTAINMENT
By Evan Siple and By Evan Siple | October 23, 2012
Fall cocktail season is in full swing, and if you're like me your mind is laserlike focused on all things apple cider, cider donuts and pumpkin, pumpkin, pumpkin. Most bars in the Baltimore area have debuted their fall cocktail lines to reflect dedication to the nice, warm flavors of autumn, and Rye in Fells Point has done just that as well. Cue the apple brandy heavy October Buck. It was supposed to be called the September Buck as a tribute to the Orioles, but as owner Doug Atwell put it, "We didn't think the O's would make it to the playoffs.
ENTERTAINMENT
By John Houser III, For The Baltimore Sun | October 16, 2012
Most people go to farmers' markets in search of that perfect tomato or apple, meats are also sold at many of them. That's right, beef, chicken, pork and even bison can be found in the stalls at most farmers' markets in the area. Pork is among my favorites. Fatty, lean, smoked or plain, I can eat pork in countless ways. I'm even a fan of the parts that most supermarkets don't sell, such as the ears, jowls, feet and tails (which all can be bought at the farmers' market), but I'm a sucker for the classic pork chop.
FEATURES
By Mary Carroll and Mary Carroll,Los Angeles Times Syndicate | December 17, 1997
For some, holidays give permission to relax personal food rules. Tradition takes over as diets go on sabbatical for a few weeks.But many people draw the line when it comes to alcohol. Still, they wonder each year how to put on the party spirit without traditional spirits.As a caterer for seven years, I have done many office parties, weddings and holiday bashes without alcoholic drinks. No one seemed to miss them as long as we satisfied the basic need for celebratory beverages. Requirements included something warming (especially on chilly evenings)
NEWS
By ROB KASPER | October 24, 2007
Every fall, the apple crop comes in and I search for new ways to enjoy the bounty. Over the years, I have baked apples, fried them and stuffed them. In my opinion, few of these treatments top the taste of a homemade apple pie or the pleasure of biting into a crisp piece of fruit. But recently, I tried a new apple dish that had me clamoring for more. It was a salad made with sliced apples, Comte cheese, nuts, celery and greens. It was exceedingly simple to put together. The keys to its success were its perfect blend of flavors and its dressing.
ENTERTAINMENT
By Richard Gorelick | October 12, 2012
At Hersh's Pizza and Drinks down in South Baltimore, Josh Hershkovitz has started factoring in some new fall dishes, like a wood-fired hanger steak with porcini rub and oven-roasted rutabaga; prosciutto-wrapped treviso (think radicchio) with balsamic vinegar and Grana Padano. He'll be adding in more fall appetizers and entrees, too. Of course, a lot of the things on Hersh's pre-set pizza list sound like they're made for fall, like the kale and pistachio, with fontina, pecorino Romano and garlic, and the clam pie, a beauty with shredded mozzarella, garlic, lemon, parsley and pecorino Romano.
EXPLORE
November 30, 2011
The shop windows in Havre de Grace are decked out for the holiday season, just in time for the city's Light Up Night tonight, Dec. 2. "Light Up Night" kicks off the holiday season today (Friday) at 6 p.m. with Santa arriving in style, cruising on a Susquehanna Hose Company truck up St. John Street to Washington Street. It is one of several events planned in the greater Havre de Grace area over the coming weeks. Experience the Winter Wonderland sponsored by the Havre de Grace Chamber of Commerce with lights throughout downtown and the lighting of the City's Christmas tree donated by the Havre de Grace Masons, Susquehanna Lodge 130. Enjoy the talents of the Havre de Grace High School Warrior Marching Band and the Havre de Grace Middle School Band.
Baltimore Sun Articles
|
|
|
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.