In November, no day is complete without eating a fresh-from-the-tree apple or two. Au natural is the simplest, of course, but sliced and enjoyed with an accompaniment of sharp Cheddar or smoked fish, apples make a fine prelude to a meal – as apple pies, apple crisps, and apple crumbles make a satisfying conclusion. But I enjoy incorporating them into the main event in easy sauces – an ideal tart & sweet robe for pork and chicken dishes.
Left Foot Charley’s “Cinnamon Girl” Hard-Cider
This recipe gilds the lily by incorporating hard apple cider into the sauce, which is like a cider but fermented into alcohol, and as all-American as Mom’s Apple Pie (as long as you’re of age). I purchased my “Cinnamon Girl” cider hot off the press from Left Foot Charley in Traverse City, Michigan.
According to their website, their winery uses heirloom varieties, selecting apples that have high acid and tannic skins to produce crisp and refreshing styles of cider. The alcohol ranges from 5.5%-7% depending on the vintage, variety and style, which change frequently as all ciders are produced in small batches and only served on draught at the winery.
If November had a flavor, it might taste something like this. For more savory main course recipes (pork loin, pancakes, turkey cutlets, chicken, brats, salads, soups, etc.) that incorporate apples, click here.
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