Spiced Apple Cider from the Crock Pot

To tell the truth, this was intended to be the last post of Crocktober. But, as we found ourselves in MA with no power on that particular day, the cider didn't quite happen. So here it is, a bit late, but hopefully better late than never.

This afternoon I set up the crock before we took off for an Autumn drive-then-walk in the woods, and it was warm and yummy by the time we got back. And what could be nicer to come home to? Also the apartment still kinda smelled like bacon from this morning. A pretty winning combination, if you ask me.

It was a pretty nice walk.

 This cider is seasoned with yummy fall spices, tangerine zest, and just a little bit of honey. If you're craving a sweet, coffee house-style cider, try Crockpot 365's Crock Pot Caramel Apple Cider, which is made with caramel syrup. Of course, buying a pre-mixed tin of mulling spices is never a bad idea (many of which can be used both for cider and for red wine), but the odds are pretty good that you already have everything you need for my version.

Setting up the 5-quart crock.

Ingredients

1/2 gallon unsweetened apple cider (this is an estimate; we had a gallon jug that was maybe a little more than half full)
1 1/2 tsp ground cinnamon (to taste)
1 tbsp honey
1/4 tsp ground nutmeg
1 pinch each ground allspice and ground cloves
Grated zest of 1 ripe tangerine or orange

Directions

1. Combine all ingredients in crock pot, and heat on "low" for 2-4 hours, or until cider is well-warmed and flavors have diffused. (If you're squeamish about the zest solids, you can pour it through a wire strainer to get the bulky stuff out but leave the spices behind).

This is so seasonal I almost can't stand it. Almost.

Of course, this being a chilly Autumn night, we eventually turned our spiced cider into - as my Dad would say - an "adult beverage" with spiced rum. This would be a great party beverage, too. Just heat it up a couple of hours ahead of time, then keep on the "warm" setting with a ladle at the ready, either as a festive punch or an equally festive non-alcoholic beverage. (I don't know whether or not the alcohol would cook off, but I think I would add the rum just before serving, just to be sure).

Quote of the Day: An apple a day keeps the doctor away. ~ Dreamt up by American apple growers in the 1900s who were concerned that the temperance movement would cut into their hard cider sales. [Source]

Thanksgiving Essentials: Honey-Sweetened Cranberry Sauce and Maple-Whipped Sweet Potatoes

Hello readers! So, I know it's been a while, but this weekend I find myself in western MA with Brady  - which means a real kitchen with all my gadgets and an actual food audience - so it it seemed like a good time to jump on the holiday bandwagon. This was very fortunate timing for Brady, as his MAT colleagues had a lovely Thanksgiving potluck shindig this weekend as well. I would like to think that I did him a favor cooking two things for us to bring, but I've missed cooking for people other than myself, so I can't act like it was some huge hardship.

And also.. I'm sorry. I'm sorry for the complete lack of photos in this post, but those of you who have ever tried to cook something and bring it to a party still warm can relate: those last few minutes getting out the door are a bit nuts. So you will just have to believe me when I tell you that the sauce and the potatoes were both colorful and lovely. Or better yet - make them yourself if you don't believe me!

Cranberry Sauce (Vegan)

I am not ashamed to admit that usually, can-shaped cranberry sauce is my preference. I love the stuff. But, when arriving at somebody's house for a party, I thought cranberry jell-o might be considered a bit.. gauche. So, here is a simple recipe that is cool, refreshing, festive, and a great relish compliment to all those rich holiday sides. This makes a rather large batch, since I was serving about 12 people, but can be easily halved:

Ingredients
2 12-oz bags fresh cranberries
1 1/2 cups water
1/2 cup 100% orange (pulp is ok), cranberry juice (not cocktail), or tangerine juice
1 tsp grated orange or tangerine zest
3/4 cup honey

Autumnal spices - ground cinnamon, nutmeg, clove, allspice, etc (optional)

Directions
1. In a medium-to-large saucepan, combine water, zest and honey, and bring to a boil.
2. Rise cranberries, picking out any shriveled or ugly-looking berries, and add once liquid is boiling. Bring back to a boil. Reduce heat to medium and cook uncovered for about 10 minutes. (You can also add a dash of cinnamon or nutmeg, or a pinch of ground clove or allspice at this step, if you want to).
3. Remove from heat and cool fully at room-temperature, then refrigerate for up to one week. (Sauce will thicken as it cools).

The orange adds a more mellow citrus flavor to the tart cranberries, and with the honey it is a nice balance of tart and (barely) sweet. I had tangerines on hand, so I used the juice and zest from one in place of the orange, which worked out great. And of course, I certainly feel better about using honey than a refined white sugar. If you can be convinced to deviate from the can-shaped variety, I recommend it!

Sweet Potatoes (Vegetarian)

This recipe comes from Martha Stewart's impossibly-perfect-yet-so-elegantly-simple recipe for Maple-Whipped Sweet Potatoes, which calls for oven-roasted potato flesh and a few staple additions to make some seriously beautiful potatoes with minimal effort. Again, this is a pretty big batch, but close to all of it was eaten by 12 people:

Ingredients
7-8 medium sweet potatoes
4 tablespoons unsalted butter, melted
1/4 cup pure maple syrup
Coarse salt and ground pepper

Directions
1. Preheat your oven to 400 degrees. Prick sweet potatoes all over with a fork; about 6-8 times each.
2. On a rimmed baking sheet, bake potatoes until very tender when stabbed with a fork, about 1 hour. When cool enough to handle, halve the potatoes lengthwise, and scoop out the flesh, discarding the skins.
3. Transfer potato flesh to a food processor, add butter and syrup, and process until smooth. Season with salt and pepper, and serve warm.
4. (Or, if you're in a party-travel situation, transfer sweet potatoes to a large covered baking dish, cover with aluminum foil, wrap in clean cotton dish cloths, and hope they stay mostly-warm through the 20 minute drive to the party. If needed, you can always reheat them, uncovered, later on).

These were super, super tasty, and got lots of compliments. And it's not exactly quick, but definitely easy, and surprisingly light in texture. I did end up reheating them quickly when we arrived, but that's more because we got lost on the way than anything else. They were keeping my lap quite toasty until that third wrong turn...


We had a great evening with some great people, and as potlucks go it was exceptionally "lucky" - everybody brought something delicious that they had made, the hostess roasted a beautiful turkey, and a good time was had by all. Enough to make you thankful to know good people, even if you don't know them all that well. Thanksgiving success.