Orleans Wood Aperitif Recipe: Stacked Wood
September 18, 2018
Salvage Food Products
February 5, 2020
With the end of November comes the season of engorging yourself with meat treats and alcoholic beverages. Yes, we are talking about Thanksgiving and also the younger sexier version Friendsgiving. This is an opportunity to show your friends that you are an iron chef or a fail in the kitchen. We have some easy, simple, and delicious recipes that are of course cider focused. We have used particular ciders in the recipes below but experiment with different ciders and flavors to find your favorite match.
In a large saucepan bring your cider to a boil then reduce the heat to medium-low.
Toss the cheese with the cornstarch pepper and salt.
Stir the cheese into the cider for around 4 minutes or until the cheese is melted.
Serve warm or in a small slow cooker to keep the cheese liquid.
Note to be careful not to heat the cheese to high as this can cause it to separate and curdle. If this happens, we recommend taking the cheese curd and cutting it, battering it, and, hey, at least you have cheese curds! Be mindful of the cider you use as well. A dry cider will give the overall flavor desire, something different from a very sweet cider. We recommend a clean and natural cider with lower sugars.
For the meatballs whisk the egg and milk together. Then add all of the other ingredients for the meatballs and combine them. Shape the meatballs into around 1 inch balls.
Heat a skillet with some oil over medium heat. Cook the meatballs in small batches around 6 minutes a side or until brown and crusty on the outside and with no pink inside of the meatballs. Cover to keep warm until they are ready to meet the glaze.
For the glaze combine all of the ingredients in the same pan as the meatballs. Cook until the mixture is thick and bubbly. Return the meatballs to the pan and coat them with the glaze. Serve with green onions upon serving if desired.
A sweet cider will work well to add more sugar to form the glaze but do not burn all this sugar or you will be left with some unhappy friends.
Add the cranberry juice and Brandy to a shaker with ice. Shake that thing silly. Fill glass with ice.
Pour half of the cocktail into each glass. Do not fill each glass completely.
Pour 1-2 ounce of seltzer water on top of each cocktail. Serve.
If you wanted to add a bit more sweetness and fizz try adding ½-1OZ of cranberry cider or your favorite sweet cider with the seltzer water.
Ingredients
Directions
In a large saucepan bring your cider to a boil then reduce the heat to medium-low.
Toss the cheese with the cornstarch pepper and salt.
Stir the cheese into the cider for around 4 minutes or until the cheese is melted.
Serve warm or in a small slow cooker to keep the cheese liquid.
Note to be careful not to heat the cheese to high as this can cause it to separate and curdle. If this happens, we recommend taking the cheese curd and cutting it, battering it, and, hey, at least you have cheese curds! Be mindful of the cider you use as well. A dry cider will give the overall flavor desire, something different from a very sweet cider. We recommend a clean and natural cider with lower sugars.
For the meatballs whisk the egg and milk together. Then add all of the other ingredients for the meatballs and combine them. Shape the meatballs into around 1 inch balls.
Heat a skillet with some oil over medium heat. Cook the meatballs in small batches around 6 minutes a side or until brown and crusty on the outside and with no pink inside of the meatballs. Cover to keep warm until they are ready to meet the glaze.
For the glaze combine all of the ingredients in the same pan as the meatballs. Cook until the mixture is thick and bubbly. Return the meatballs to the pan and coat them with the glaze. Serve with green onions upon serving if desired.
A sweet cider will work well to add more sugar to form the glaze but do not burn all this sugar or you will be left with some unhappy friends.
Add the cranberry juice and Brandy to a shaker with ice. Shake that thing silly. Fill glass with ice.
Pour half of the cocktail into each glass. Do not fill each glass completely.
Pour 1-2 ounce of seltzer water on top of each cocktail. Serve.
If you wanted to add a bit more sweetness and fizz try adding ½-1OZ of cranberry cider or your favorite sweet cider with the seltzer water.