Local farms with large apple orchards are a great source for autumn’s favorite seasonal drink: sweet apple cider.
You also can find hard (alcoholic) cider varieties here in Bucks County, at Manoff Market Gardens in Solebury and Rose Hill Winery in Newtown. But sweet cider, pressed from locally grown apples, is a mainstay for families throughout autumn and beyond.
Served hot or cold, it adds a special flavor to visits to the farm to buy or pick fresh apples. It’s also a nice addition to the holiday table.
The sweetness and flavor of ciders varies according to the kind of apples used, and each farmer has his or her favorites. Different varieties in the blends create interesting flavor notes.
With the same nutritional value as apples, cider contains potassium, calcium, iron, and vitamins A and C. It also has anti-inflammatory polyphenols, which are compounds in plants that act as antioxidants. That means they can help the body to fight free radicals and cell damage, as well as lower the risk of some types of cancer, diabetes and heart disease.
The difference between cider and apple juice is in the processing. Juice, which is more highly processed, has less nutritional value.
Cider also is a great ingredient for cooking and baking. It pairs beautifully with pork to make great sauces, can be used in muffins and other baked goods, and is a flavorful base for a variety of cocktails. And of course, mulled cider, made with spices and rum or schnapps, is always a winner.
This savory chicken and dumpling recipe from tasteofhome.com pairs cider with chicken for a hearty cool-weather meal.
8 bone-in chicken thighs
(3 pounds), skin removed
2 tablespoons butter
1 medium red onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon cold butter
1 large egg, room temperature, lightly beaten
2/3 cup 2% milk
1. Preheat oven to 350°F. In a Dutch oven, brown chicken in butter; remove and set aside. In the same pan, combine the onion, celery, parsley, salt and pepper; cook and stir until vegetables are tender. Sprinkle with flour and mix well. Add broth and cider. Bring to a boil; cook and stir until thickened, about 2 minutes. Add chicken.
2. Cover and bake for 45 to 50 minutes. Increase heat to 425°F.
3. For dumplings, combine the flour, baking powder and salt in a bowl; cut in butter until crumbly. Combine egg and milk; stir into dry ingredients just until moistened. Drop batter into 12 mounds onto hot broth.
4. Bake, uncovered, at 425°F for 10 minutes. Cover and bake until a toothpick inserted into a dumpling comes out clean, about 10 minutes longer.
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