Apple Cider Old Fashioneds

Ingredients

  • 1/2 c. ice
  • 2/3 c. apple cider
  • 2 oz. whiskey
  • 2 dashes Angostura bitters
  • Apple slices, for garnish
  • Cinnamon sticks, for garnish

Directions

  1. Combine all ingredients in glass and stir to combine. Serve.

Cider-Glazed Pork and Apples

Ingredients

  • 1 tbsp. ground fennel seeds
  • 1 1/2 tsp. crushed red pepper
  • 1 boneless pork loin (about 3 lb.), butterflied*
  • 2 tbsp. vegetable oil
  • 3 medium Gala or Fuji apples, cored and cut into 6 wedges
  • 2 large onions, cut into thin wedges
  • 2 tbsp. butter, cut up
  • 1 1/2 c. apple cider
  • 1/4 c. cider vinegar
  • 2 sticks cinnamon
  • 3 whole star anise
  • 5 thin slices fresh ginger
  • Parsley leaves, for garnish

Cider-Glazed Brussels Sprouts

Ingredients

  • 1 1/2 c. apple cider
  • 1/2 c. Dried Cranberries
  • Kosher salt
  • 2 lb. small Brussels sprouts, trimmed (halved in large)
  • 2 tbsp. extra-virgin olive oil

Directions

  1. Bring the cider to a boil in a small saucepan, then reduce heat and simmer for 15 minutes. Add the cranberries and continue simmering until the liquid reduces to 1⁄4 cup; remove from heat.
  2. Meanwhile, bring 1⁄2 cup water to a simmer in a large skillet. Add 1⁄2 teaspoon salt and the Brussels sprouts and cook, covered, shaking the pan often, until just barely tender, 4 to 5 minutes.
  3. Uncover and turn heat to high, then add the oil and cook, tossing occasionally, until beginning to turn golden brown, 2 to 3 minutes; remove from heat.
  4. Spoon the reduced cider and cranberry mixture on top and gently toss to combine.

Cider-Glazed Pork Tenderloin

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper, divided
  • 1 tablespoon olive oil
  • 3/4 cup apple cider or juice
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 425°. Cut tenderloin in half to fit skillet; sprinkle with salt and 1/4 teaspoon pepper. In a large skillet, heat oil over medium-high heat; brown pork on all sides. Transfer to a 15x10x1-in. pan. Roast until a thermometer reads 145°, 12-15 minutes.
  2. Meanwhile, in same skillet, bring cider, syrup, vinegar and remaining pepper to a boil, stirring to loosen browned bits from pan. Cook, uncovered, until mixture is reduced to a glaze consistency, about 5 minutes.
  3. Remove pork from oven; let stand 5 minutes before slicing. Serve with glaze.

Southwestern Pasta Salad

Ingredients

FOR THE PASTA SALAD
  • kosher salt
  • 1 lb. dry pasta, such as elbow, bow tie, or rotini
  • 1 15-oz. can corn kernels
  • 1 15-oz. can black beans
  • 1 c. shredded Cheddar
  • 1 c. halved cherry tomatoes
  • 2 avocados, diced
  • 1/3 c. Chopped cilantro
FOR THE DRESSING
  • 1 c. Greek yogurt
  • 1/3 c. extra-virgin olive oil
  • 1 tbsp. honey
  • 1 tbsp. apple cider vinegar
  • 2 cloves garlic, minced
  • 2 Limes, juiced
  • 1/2 jalapeño, chopped
  • 1 1/2 tbsp. Taco Seasoning
  • kosher salt

Directions

  1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and and cool, 5 minutes.
  2. Meanwhile, make dressing: Whisk all ingredients together. Taste and add salt as desired.
  3. Stir corn, black beans, cheese, tomatoes, avocados and cilantro in with pasta. Toss with dressing. Cover tightly and refrigerate 1 hour before serving.

Cranberry Spritzer

Ingredients

  • 2 cups cranberry juice cocktail
  • 2 cups sparkling apple cider
  • 5 strawberries
  • 2 1/3-ounce packages strawberry-flavored Pop Rocks candy (optional)

Directions

  1. In a large pitcher, combine the cranberry juice and cider.
  2. Cut 1 strawberry in half, rub the rims of 4 glasses with the cut pieces, and dip the rims in the Pop Rocks to coat (if using).
  3. Serve the juice mixture over ice in the prepared glasses. Garnish with the remaining whole strawberries. (For an adult version, add 1 ounce vodka to each drink. Enjoy after the kids go to sleep.)