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    Cider is not just for drinking

    By | Shine Food – Fri, Sep 5, 2008 6:15 PM EDT

    This fall staple of farm stands is not just great in the glass. Cider, alcoholic and not, lends an irresistible sweet-tart flavor to whatever it touches, be it pork shoulder, butternut squash, or cupcakes. Here are some of our favorite ways to use cider in the kitchen.


    Tips:

    Mull It Over

    Mulled cider is a great antidote to chilly days. Simply simmer cider with spices like cinnamon and cloves in a pot for about 10 to 15 minutes, strain, and serve hot.

    Substitute Cider

    When making applesauce, use cider instead of water to intensify flavor.

    Braise with Cider

    For a flavorful and healthy alternative to roasting and sautéing, try braising meat or vegetables in cider.

    Recipes:

    Soups and Salads

    Onion Soup with Apple Cider

    Butternut Squash Soup with Cider Cream

    Wilted Spinach Salad with Warm Apple Cider and Bacon Dressing

    Fennel and Apple Salad with Cider Vinaigrette


    Main Courses

    Roasted Pork Chops with Hard Cider Jus

    Herb-Roasted Turkey with Apple Cider Gravy

    Pan-Grilled Sausages with Apples and Onions

    Butternut Squash Ravioli in Cider Broth


    Spiked Sweets

    Cider and Calvados Gelees with Champagne Grapes

    Apple Cider Cupcakes with Cider Cream Cheese Icing

    Old-fashioned Apple Raisin Dumplings

    Cider Spice Cake

    Click here for many more recipes


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      My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an