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    12 dishes bursting with the fall flavor of cider

    By | Thanksgiving – Wed, Oct 21, 2009 10:55 PM EDT

    Recipes and tips for the season's best ingredients

    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.

    Soups and Salads

    Main Courses

    Spiked Sweets

    CIDER SPICE CAKE

    Gourmet | October 2004

    Yield: Makes 8 to 10 servings

    Active time: 35 min

    Total time: 4 hr (includes cooling and chilling)

    Ingredients

    For cake

    • 1 stick (1/2 cup) unsalted butter, softened, plus additional for greasing
    • 1 1/2 cups all-purpose flour plus additional for dusting
    • 2 teaspoons baking powder
    • 3/4 teaspoon cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly grated nutmeg
    • 1/4 teaspoon ground cloves
    • 1/4 teaspoon ground allspice
    • 2/3 cup apple cider (not filtered)
    • 2 teaspoons fresh lemon juice
    • 1 cup packed light brown sugar
    • 3 large eggs at room temperature for 30 minutes

    For buttercream

    • 3/4 cup sugar
    • 3 tablespoons cornstarch
    • 1/8 teaspoon salt
    • 3/4 cup apple cider (not filtered)
    • 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
    Preparation

    Make cake:
    Put oven rack in middle position and preheat oven to 350°F. Butter 2 (8- by 2-inch) round cake pans and dust with flour, knocking out excess.

    Whisk together flour (1 1/2 cups), baking powder, cinnamon, salt, nutmeg, cloves, and allspice in a medium bowl.

    Combine apple cider and lemon juice in a small measuring cup.

    Beat butter in a large bowl with an electric mixer at medium-high speed until light and fluffy, then add brown sugar and beat until combined. Add eggs 1 at a time, beating well after each addition (mixture will look curdled).

    Reduce speed to low and add flour mixture and cider mixture alternately in 3 batches, beginning and ending with flour mixture and mixing until just combined.

    Divide batter between cake pans (batter will form a thin layer) and rap pans on work surface once to release any large air bubbles.

    Bake cake layers until they begin to pull away from sides of pans and a wooden pick or skewer inserted in center of each cake layer comes out clean, 25 to 30 minutes.

    Cool cake layers in pans on racks 5 minutes, then run a thin knife around edge of each layer and invert layers onto racks. Cool completely, at least 1 hour.

    Make buttercream while cakes cool:
    Whisk together sugar, cornstarch, and salt in a 2-quart heavy saucepan. Whisk in cider, then bring to a boil over moderate heat, whisking constantly, and boil, whisking constantly, 1 minute (mixture will be very thick). Transfer to a metal bowl and set in a larger bowl of ice and cold water, then stir occasionally until cool, about 30 minutes.

    Beat butter in a large bowl with cleaned beaters at medium-high speed until light and fluffy, then add one third of cider mixture and beat until incorporated. Add remaining cider mixture and continue beating until smooth.

    When cakes are cool, arrange 1 layer flat side up on a flat serving plate or cake stand and spread top with 3/4 cup buttercream. Top with remaining cake layer flat side up. Frost top and side of cake with remaining buttercream. Chill 2 hours before serving (to firm up buttercream).

    Cooks' notes: ·Cake layers can be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.

    ·Frosted cake can be chilled, loosely covered with plastic wrap after 2 hours, up to 1 day. Bring to room temperature before saving.

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