Hot Cider Quotes

I know the look of an apple that is roasting and sizzling on the hearth on a winter's evening, and I know the comfort that comes of eating it hot, along with some sugar and a drench of cream... I know how the nuts taken in conjunction with winter apples, cider, and doughnuts, make old people's tales and old jokes sound fresh and crisp and enchanting.

The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong.

I pouted. “Then why did you come this year?” “Because you’ve never been to Vermont, and you wouldn’t shut up about it. Now you’ve been, so we don’t have to come back.” “Don’t try to act all tough. I saw you buy that little porcelain puppy at the artisan fair when you thought I wasn’t looking. And you drag me to that hot cider shop down the road every afternoon.” Crimson stained Alex’s cheeks. “It’s called making lemonade out of lemons,” he growled. “You are asking for it tonight.

Then, at a meeting, Petal Bear. Thin, moist, hot. Winked at him. . . . Grey eyes close together, curly hair the color of oak. The fluorescent light made her as pale as candle wax. Her eyelids gleamed with some dusky unguent. A metallic thread in her rose sweater. These faint sparks cast a shimmer on her like a spill of light. She smiled, the pearl-tinted lips wet with cider. . . . As she spoke she changed in some provocative way, seemed suddenly drenched in eroticism as a diver rising out of a pool gleams like chrome with a sheet of unbroken water for a fractional moment.

When the first day of autumn rolls around, I don't care how hot it is outside, I bust out the over-the-knee boots, sweater dresses, Halloween decorations, fall-scented candles, and I google the nearest pumpkin patch. I can't get enough of everything fall-related. I want apple cider. I want to spend the whole month of October watching Hocus Pocus on repeat. Haunted hayride? Yes, please.

I loved every bit of this season—when the air turned crisp and you could pull all the warm sweaters out of the back of your closet. It felt like the equivalent of wrapping yourself up in a warm, cozy blanket with a cup of hot apple cider in your hands.

There will be a cauldron of spiced hot cider, and pumpkin shortbread fingers with caramel and fudge dipping sauces as our freebies, and I've done plenty of special spooky treats. Ladies' fingers, butter cookies the shape of gnarled fingers with almond fingernails and red food coloring on the stump end. I've got meringue ghosts and cups of "graveyard pudding," a dark chocolate pudding layered with dark Oreo cookie crumbs, strewn with gummy worms, and topped with a cookie tombstone. There are chocolate tarantulas, with mini cupcake bodies and legs made out of licorice whips, sitting on spun cotton candy nests. The Pop-Tart flavors of the day are chocolate peanut butter, and pumpkin spice. The chocolate ones are in the shape of bats, and the pumpkin ones in the shape of giant candy corn with orange, yellow, and white icing. And yesterday, after finding a stash of tiny walnut-sized lady apples at the market, I made a huge batch of mini caramel apples.

Snow fell. Carolers moved among the mansions of Prairie Avenue, pausing now and then to enter the fine houses for hot mulled cider and cocoa. The air was scented with woodsmoke and roasting duck. In Graceland Cemetery, to the north, young couples raced their sleighs over the snow-heaped undulations, pulling their blankets especially tight as they passed the dark and dour tombs of Chicago’s richest and most powerful men, the tombs’ bleakness made all the more profound by their juxtaposition against the night-blued snow […] Outside the snow muffled the concussion of passing horses. Trains bearing fangs of ice tore through the crossing at Wallace.

recognize that one of the reasons Christmases past probably didn’t live up to your expectations is that you’ve tried to do too much, too perfectly. Look at that list. Choose to let only what you love best about the holidays remain. Cross out two more “musts.” Now there’s time for gazing out the window at gently falling snow, delighting in the sounds of bells and joyful music, savoring the sweet aromas of hot cider, roast turkey, and gingerbread, sipping hot chocolate and homemade eggnog, reading a holiday story each night at dusk, basking in a fire crackling on the hearth, and re-creating cherished customs that care for your soul as well as the souls of those you love.

It was the most popular tree-buying destination in Asheville. Lots were everywhere in the mountains of North Carolina—this was Christmas-tree-farm country, after all—so to distinguish themselves, the Drummonds offered friendliness and tradition and atmosphere. And free organic hot apple cider. Asheville loved anything organic. It was that type of town.

Calypso took pity on him in some ways. She sent her invisible servants to leave bowls of stew and goblets of apple cider at the edge of the garden. She even sent him a few new sets of clothes—simple, undyed cotton pants and shirts that she must have made on her loom. They fit him so well, Leo wondered how she’d gotten his measurements. Maybe she just used her generic pattern for SCRAWNY MALE. Anyway, he was glad to have new threads, since his old ones were pretty smelly and burned up. Usually Leo could keep his clothes from burning when he caught fire, but it took concentration. Sometimes back at camp, if he wasn’t thinking about it, he’d be working on some metal project at the hot forge, look down, and realize his clothes had burned away, except for his magic tool belt and a smoking pair of underwear. Kind of embarrassing. Despite the gifts, Calypso obviously didn’t want to see him. One time he poked his head inside the cave and she freaked out, yelling and throwing pots at his head. Yeah, she was definitely on Team Leo. He ended up pitching a more permanent camp near the footpath, where the beach met the hills. That way he was close enough to pick up his meals, but Calypso didn’t have to see him and go into a pot-throwing rage.

Obviously, apple cider is superior to hot chocolate. It's the hard truth.

Marigold searched between the trees—free organic hot apple cider clutched between her hands, she was not immune to its lure—and strained her ears over the sounds of laughing children and roaring chain saws. Under any other context, this combination would be alarming. Here, it was positively merry. Or it would’ve been, had her stomach not already been churning with horror-movie-like dread.

How did you sleep?” Cutting through the quiet with total disregard, came Arcadius’s voice... “I don’t know, I just sort of put my head down and closed my eyes.” The old man smiled. “You should be a student here. It usually takes months to break the habit of making unwarranted assumptions. Try the hot cider. It’s soft but if you get it with cinnamon it adds a little zest to your morning.

Wild Peaches" When the world turns completely upside down You say we’ll emigrate to the Eastern Shore Aboard a river-boat from Baltimore; We’ll live among wild peach trees, miles from town, You’ll wear a coonskin cap, and I a gown Homespun, dyed butternut’s dark gold color. Lost, like your lotus-eating ancestor, We’ll swim in milk and honey till we drown. The winter will be short, the summer long, The autumn amber-hued, sunny and hot, Tasting of cider and of scuppernong; All seasons sweet, but autumn best of all. The squirrels in their silver fur will fall Like falling leaves, like fruit, before your shot. 2 The autumn frosts will lie upon the grass Like bloom on grapes of purple-brown and gold. The misted early mornings will be cold; The little puddles will be roofed with glass. The sun, which burns from copper into brass, Melts these at noon, and makes the boys unfold Their knitted mufflers; full as they can hold Fat pockets dribble chestnuts as they pass. Peaches grow wild, and pigs can live in clover; A barrel of salted herrings lasts a year; The spring begins before the winter’s over. By February you may find the skins Of garter snakes and water moccasins Dwindled and harsh, dead-white and cloudy-clear. 3 When April pours the colors of a shell Upon the hills, when every little creek Is shot with silver from the Chesapeake In shoals new-minted by the ocean swell, When strawberries go begging, and the sleek Blue plums lie open to the blackbird’s beak, We shall live well — we shall live very well. The months between the cherries and the peaches Are brimming cornucopias which spill Fruits red and purple, sombre-bloomed and black; Then, down rich fields and frosty river beaches We’ll trample bright persimmons, while you kill Bronze partridge, speckled quail, and canvasback. 4 Down to the Puritan marrow of my bones There’s something in this richness that I hate. I love the look, austere, immaculate, Of landscapes drawn in pearly monotones. There’s something in my very blood that owns Bare hills, cold silver on a sky of slate, A thread of water, churned to milky spate Streaming through slanted pastures fenced with stones. I love those skies, thin blue or snowy gray, Those fields sparse-planted, rendering meagre sheaves; That spring, briefer than apple-blossom’s breath, Summer, so much too beautiful to stay, Swift autumn, like a bonfire of leaves, And sleepy winter, like the sleep of death.

These were the rains that drove people close to the walls, under the balconies, or sent them dashing madly through the squares, and drenched the fluttering ribbons and bright trappings of the horses so that their flanks were streaked with delicate watercolors. The storms washed the streets so that little streams of brown water went roaring along the gutters toward the sea, and thundered on the roofs of the cafés where people were crowded together laughing in the steam and half darkness. I loved those rains; they were of the sort that is welcomed by everyone, preceded by hot, oppressive hours of stillness; they came the way storms come in the islands but did not last as long, and often the sun came out when they had passed. I was happy whenever the rain caught me walking about in the streets, for then I would rush into the nearest café, along with all the others who were escaping from the weather, all of us crushing laughing through the doors. The rain allowed me to go anywhere, to form quick, casual friendships, forced to share one of the overcrowded tables, among the beaming waiters who pushed good-naturedly through the throngs carrying cups of steaming apple cider.

David Copperfield had a fever when he’d gone to bed, and Larch went to check on the boy. Dr. Larch was relieved to feel that young Copperfield’s fever had broken; the boy’s forehead was cool, and a slight sweat chilled the boy’s neck, which Larch carefully rubbed dry with a towel. There was not much moonlight; therefore, Larch felt unobserved. He bent over Copperfield and kissed him, much in the manner that he remembered kissing Homer Wells. Larch moved on to the next bed and kissed Smokey Fields, who tasted vaguely like hot dogs; yet the experience was soothing to Larch. How he wished he had kissed Homer more, when he’d had the chance! He went from bed to bed, kissing the boys; it occurred to him, he didn’t know all their names, but he kissed them anyway. He kissed all of them. When he left the room, Smokey Fields asked the darkness, ‘What was that all about?’ But no one else was awake, or else no one wanted to answer him. I wish he would kiss me like that, thought Nurse Edna, who had a very alert ear for unusual goings-on. ‘I think it’s nice,’ Mrs. Grogan said to Nurse Angela, when Nurse Angela told her about it. ‘I think it’s senile,’ Nurse Angela said. But Homer Wells, at Wally’s window, did not know that Dr. Larch’s kisses were out in the world, in search of him. He didn’t know, either – he could never have imagined it! – that Candy was also awake, and also worried. If he does stay, if he doesn’t go back to St. Cloud’s, she was thinking, what will I do? The sea tugged all around her. Both the darkness and the moon were failing.

And you pride keeps you from doing anything absurd,I suppose." Ranulf eyed Bronwyn suspiciously. Their banter was the equivalent of foreplay, except he seemed to be the only one suppressing excitement. His angel just sat unperturbed and serene...almost too composed. "It helps.Just as the meat you ate last night.I smelled it on your fingers." Bronwyn felt her teeth grind as she shifted her clenched jaw. "As Advent is only required on three days of the week, I guess I was fortunate that I was able to consume the last of the lamb before Twelfthtide." "Making me unfortunate. But what about the exemption of children,the elderly, and the infirm?" The man was acting smug and causing her to react defensively. Bronwyn leaved over to pour herself some hot cider and then settled back in the hearth chair, slowly sipping the sweet drink. She glanced at him and then licked her lips and asked, "Oh,are you infirm?" Without blinking,Ranulf purred, "It depends." Bronwyn succumed to a shiver and looked away. She was playing with fire and needed to stop. "I suppose we could hunt for some barnacle geese. That should suffice for meat and still make Father Morrell happy.

Flaking florentine rounds,' he whispered. 'Peaches in snow-cream.' 'No,' she murmured. 'No more.' 'Meat pies. Mutton balls topped with spinach and walnuts and cumin ground fine...' 'You have no cumin. Mister Fanshawe told me this morning.' 'We have no mutton either,' he said. 'Nor walnuts until next autumn.' The larders were less than half full, he knew. As Christmas drew near the stores sank lower. They would serve spiced cider in place of wine, John told the kitchen. Cold sallets of of sorrel, tarragon and thyme would follow hot ones of skirrets, beets and onions. They would dress lettuce leaves with cider vinegar, salt and oil and dip the endives in oil, mustard and beaten yolks.

But we have, if not our understanding, our own experience, and it feels to me sealed, inviolable, ours. We have a last, deep week together, because Wally is not on morphine yet, because he has just enough awareness, just enough ability to communicate with me. I’m with him almost all day and night- little breaks, for swimming, for walking the dogs. Outside it snows and snows, deeper and deeper; we seem to live in a circle of lamplight. I rub his feet, make him hot cider. All week I feel like we’re taking one another in, looking and looking. I tell him I love him and he says I love you, babe, and then when it’s too hard for him to speak he smiles back at me with the little crooked smile he can manage now, and I know what it means. I play music for him, the most encompassing and quiet I can find: Couperin, Vivaldi, the British soprano Lesley Garret singing arias he loved, especially the duet from Lakme: music of freedom, diving, floating. How can this be written? Shouldn’t these sentences simply be smithereened apart, broken in a hurricane? All that afternoon he looks out at us though a little space in his eyes, but I know he sees and registers: I know that he’s loving us, actively; if I know nothing else about this man, after nearly thirteen years, I know that. I bring all the animals, and then I sit there myself, all afternoon, the lamps on. The afternoon’s so quiet and deep it seems almost to ring, like chimes, a cold, struck bell. I sit into the evening, when he closes his eyes. There is an inaudible roaring, a rush beneath the surface of things, beneath the surface of Wally, who has now almost no surface- as if I could see into him, into the great hurrying current, that energy, that forward motion which is life going on. I was never this close to anyone in my life. His living’s so deep and absolute that it pulls me close to that interior current, so far inside his life. And my own. I know I am going to be more afraid than I have ever been, but right now I am not afraid. I am face to face with the deepest movement in the world, the point of my love’s deepest reality- where he is most himself, even if that self empties out into no one, swift river hurrying into the tumble of rivers, out of individuality, into the great rushing whirlwind of currents. All the love in the world goes with you.

She flipped through the notebook. In most places, Murphy’s large, crooked handwriting ate up the pages greedily, as if she couldn’t write large enough to get her point across. Occasionally Birdie’s more graceful handwriting appeared, adding asides or participating with Murphy in some kind of list she had thrown together, like favorite Leeda moments, or most unknown things about Leeda, or Leeda’s top five best articles of clothing. Mostly, though, it was all Murphy. Listing albums Leeda had to own before she died, like Janis Joplin’s Pearl. Copied scraps of her favorite poetry: about nature and despair and cities and even one or two about love that Murphy had annotated with words like Sickening, but she’s good and Horrible but worth reading. Dried leaves---pecan, magnolia, and, of course, the thin slivered shape of the peach leaf---taped in messy crisscrosses. A cider label Birdie had once kissed. A diagram of Leeda---outlined sloppily with colored-in blond hair, with words on the outside pointing to different parts of her: brainy pointing to her head, good posture pointing to her back, hot gams pointing to her legs, impenetrable (ha ha) pointing to her heart.

That baking day was the third day Mrs G had shut herself away in the stillroom, dosing herself with medicinal waters. As I rolled the pastry I lived out a fancy I had nourished, since the first apple blossom pinked in May- the making of the perfect dish. Next day was All Hallows Eve, or Souling Night as we called it, and all our neighbors would gather for Old Ned's cider and Mrs Garland's Soul Cakes. After the stablemen acted out the Souling play, the unmarried maids would have a lark, guessing their husband's name from apple pairings thrown over their shoulders. So what better night, I thought, for Jem to announce our wedding? At the ripe age of twenty-two years, the uncertainties of maidenhood were soon to pass me by. Crimping my tarts, I passed into that forgetfulness that is a most delightful way of being. My fingers scattered flour and my elbows spun the rolling pin along the slab. Unrolling before my eyes were scenes of triumph: of me and Jem leading a cheery procession to the chapel, posies of flowers in my hand and pinned to Jem's blue jacket. In my head I turned over the makings of my Bride Cake that sat in secret in the larder- ah, wouldn't that be the richest, most hotly spiced delight? And all the bitter maidens who put it underneath their pillows would be sorrowing to think that Jem was finally taken, bound and married off to me.

So then…you still like me?” “Yeah,” I whisper. “I mean, sort of.” My heartbeat is going quick-quick-quick. I’m giddy. Is this a dream? If so, let me never wake up. Peter gives me a look like Get real, you know you like me. I do, I do. Then, softly, he says, “Do you believe me that I didn’t tell people we had sex on the ski trip?” “Yes.” “Okay.” He inhales. “Did…did anything happen with you and Sanderson after I left your house that night?” He’s jealous! The very thought of it warms me up like hot soup. I start to tell him no way, but he quickly says, “Wait. Don’t tell me. I don’t want to know.” “No,” I say, firmly so he knows I mean it. He nods but doesn’t say anything. Then he leans in, and I close my eyes, heart thrumming in my chest like hummingbird wings. We’ve technically only kissed four times, and only one of those times was for real. I’d like to just get right to it, so I can stop being nervous. But Peter doesn’t kiss me, not the way I expect. He kisses me on my left cheek, and then my right; his breath is warm. And then nothing. My eyes fly open. Is this a literal kiss-off? Why isn’t he kissing me properly? “What are you doing?” I whisper. “Building the anticipation.” Quickly I say, “Let’s just kiss.” He angles his head, and his cheek brushes against mine, which is when the front door opens, and it’s Peter’s younger brother, Owen, standing there with his arms crossed. I spring away from Peter like I just found out he has some incurable infectious disease. “Mom wants you guys to come in and have some cider,” he says, smirking. “In a minute,” Peter says, pulling me back. “She said right now,” Owen says. Oh my God. I throw a panicky look at Peter. “I should probably get going before my dad starts to worry…” He nudges me toward the door with his chin. “Just come inside for a minute, and then I’ll take you home.” As I step inside, he takes off my coat and says in a low voice, “Were you really going to walk all the way home in that fancy dress? In the cold?” “No, I was going to guilt you into driving me,” I whisper back.

But every once in a great while, the pull of her heritage would hit her, and Grand-mere would cook something real. I could never figure out what it was that triggered her, but I would come home from school to a glorious aroma. An Apfel-strudel, with paper-thin pastry wrapped around chunks of apples and nuts and raisins. The thick smoked pork chops called Kasseler ribs, braised in apple cider and served with caraway-laced sauerkraut. A rich baked dish with sausages, duck, and white beans. And hoppel poppel. A traditional German recipe handed down from her mother. I haven't even thought of it in years. But when my mom left, it was the only thing I could think to do for Joe, who was confused and heartbroken, and it was my best way to try to get something in him that didn't come in a cardboard container. I never got to learn at her knee the way many granddaughters learn to cook; she never shared the few recipes that were part of my ancestry. But hoppel poppel is fly by the seat of your pants, it doesn't need a recipe; it's a mess, just like me. It's just what the soul needs. I grab an onion, and chop half of it. I cut up the cold cooked potatoes into chunks. I pull one of my giant hot dogs out, and cut it into thick coins. Grand-mere used ham, but Joe loved it with hot dogs, and I do too. Plus I don't have ham. I whisk six eggs in a bowl, and put some butter on to melt. The onions and potatoes go in, and while they are cooking, I grate a pile of Swiss cheese, nicking my knuckle, but catching myself before I bleed into my breakfast. By the time I get a Band-Aid on it, the onions have begun to burn a little, but I don't care. I dump in the hot dogs and hear them sizzle, turning down the heat so that I don't continue to char the onions. When the hot dogs are spitting and getting a little browned, I add the eggs and stir up the whole mess like a scramble. When the eggs are pretty much set, I sprinkle the cheese over the top and take it off the heat, letting the cheese melt while I pop three slices of bread in the toaster. When the toast is done, I butter it, and eat the whole mess on the counter, using the crispy buttered toast to scoop chunk of egg, potato, and hot dog into my mouth, strings of cheese hanging down my chin. Even with the burnt onions, and having overcooked the eggs to rubbery bits, it is exactly what I need.

despite the variety of ingredients and the imagination with which Vermont cooks use them, the state remains strongly associated with several iconic products — think cheddar cheese (really, dairy products in general), apples and cider, and maple syrup. Here’s a brunch menu to commemorate Vermont’s anniversary that includes those tried-and-true flavors — cheddar in the quiche, maple syrup in the salad’s vinaigrette, and apple cider in the muffins, which recall fried cider doughnuts, with a thick cinnamon-sugar coating. Their crumb is a little denser than some other muffins, and their profile a bit more compact. Cheddar, Bacon, and Caramelized Onion Quiche Makes 1 quiche 6 slices bacon, cut into ¼-inch pieces, fried until crisp and the fat has rendered, drained, and 1½ tablespoons fat reserved 3 medium onions (about 1 ¼ pounds), thinly sliced (about 6 cups) Salt and black pepper 1½ tablespoons minced fresh sage ¼ teaspoon balsamic vinegar 3 large eggs 1 cup half-and-half Pinch cayenne pepper 2 cups coarsely grated medium or sharp cheddar 1 9-inch pie shell, blind-baked until lightly browned and warm In a large skillet over medium-high heat, heat the bacon fat until hot. Add onions and 1 teaspoon salt, toss to coat, and cook until they begin to soften and release liquid, about 6 minutes. Reduce heat to medium-low and continue cooking, stirring and scraping the bottom of the skillet every 10 minutes (and adjusting the heat if the onions begin to scorch or are not browning), until the onions are sticky and caramelized, about 1 hour longer (you will have about 1 cup). Add the sage, vinegar, and 1½ tablespoons water, and with a wooden spoon, scrape bottom of pan to dissolve the fond, about 30 seconds; set aside to cool briefly. With the rack in middle position, heat the oven to 375 degrees. In a medium bowl, whisk the eggs, half-and-half, cayenne, 1¾ cups cheese, and ¾ teaspoon each salt and black pepper to combine thoroughly. Spread caramelized onions in an even layer in the warm, pre-baked pie shell. Sprinkle bacon evenly over the onions, place pie shell on the oven rack, and pour in the custard mixture (it should reach to about ½ inch beneath the rim of the pie shell). Sprinkle the remaining ¼ cup cheese over custard mixture and bake until custard is set, light golden brown, center wiggles slightly when you jiggle the quiche, and the tip of a knife inserted about 1½ inches from the edge comes out clean, 35 to 40 minutes. Cool on a wire rack and serve barely warm or at room temperature.

The first boozy concoction to come from apples was cider. Americans refer to unfiltered apple juice as apple cider and usually drink it hot with a cinnamon stick. But ask for cider in other parts of the world and you’ll get something far better: a drink as dry and bubbly as Champagne and as cold and refreshing as beer. When we drink it at all in North America, we call it hard cider to distinguish it from the nonalcoholic version, but such a distinction isn’t necessary elsewhere.

Do Mormons drink hot cider?” I asked Mimi, dabbing my underarms with a T-shirt plucked from my laundry basket. I was sweating despite being cold. “They don’t drink hot drinks, right, but does hot cider count? I could put the stuff from the farmer’s market in the crockpot. Would that be lame?

I had to order the supplies for the hot cider punch and—for those needing a touch of alcohol to make it through Walter’s reinvention of Our Town—the mulled wine.

Recipe 3: Hot Cider Nog Ingredients: • 1 cup apple cider • 1 cup milk • 2 cups half-and-half • 2 large eggs • 1/2 cup sugar • 1/4 tsp ground cinnamon • 1/8 tsp ground nutmeg • 1/8 tsp salt • 1/2 cup whipping cream, whipped Whisk all ingredients except whipping cream in a saucepan over medium-low heat. Whisk occasionally until mixture thickens and coats a spoon (around 15 minutes). Top with whipping cream. Garnish with a cinnamon

There was something about the scent of apple, she thought, that was truly unique to just that fruit-- it really did touch on so many childhood memories. Probably because it was among the first baby foods so many ate. "This is going to be so very popular," she said thoughtfully. "I might tone down some of the earth notes, maybe bring up some of the brightness." Dylan observed as she made some exacting adjustments to the dials while simultaneously watching their correlating meters. Grace took a few quick sniffs, smiled, and then held the nose cup to his face again. He put his hand on hers and drew the cup even closer. "I think this balance would make a lovely cider or a blend to an organic cinnamon and apple oatmeal," she said. "Yes," said Dylan, nodding. "Hot from the pan on a cold autumn morning. I can absolutely smell that." "Let's bring up a spice note, warm up the composition a bit." Watching his face, her left hand still with his, her right hand reaching out to the dials, Grace adjusted the machine, and she could see from his face when she was hitting just the right notes. Dylan started laughing. "What?" she asked happily. "I smell my mother's apple pie." He pressed his warm hand to hers on the cup as he inhaled. "That's amazing!" Then he grabbed her hand and moved the cup toward her. "Here, you have to try this." Their hands still together, she inhaled. "Oh, this 'is' amazing. Yum." Grace reached for a dial and adjusted it. "I think I can bring up a butter note in here." A blissful expression came over her face as she sniffed the computer's new modulation. "Try this," she said, moving the cup toward Dylan. Eagerly, he leaned in to her, his head nearly against hers, their hair touching as she held the nose cup out for him. He took in a whiff. "How about just a little more butter?" She adjusted a dial and leaned even closer, so that they were both taking in the scent from the one nose cup. Grace turned to him and they locked eyes, their faces together, their hands together on the nose cup before them, which eased forth the intoxicating aroma of hot apple pie.

I closed my eyes and took in a big snort of air. It was like someone took a old pot and poured about a hundred gallons of hot apple cider and a hundred gallons of hot coffee into it, then stirred eight or nine sweet potato pies, crusts and all, into that, then let six big steamy meat loafs float on top of all that, then threw in a couple of handfuls of smashed potatoes, then boiled the whole thing on high. This must be exactly how heaven smells!

Christmas should not be treated by us as the “denial season.” One of the reasons why so many families have so many tangles and scenes during the “holidays” is that everybody expects sentimentalism to fix everything magically. But Christmas is not a “trouble-free” season. We want the scrooges and grinches in our lives to be transformed by gentle snowfall, silver bells, beautifully arranged evergreens, hot cider, and carols being sung in the middle distance. But what happens when you gather together with a bunch of other sinners, and all of them have artificially inflated expectations? What could go wrong? When confronted with the message of sentimentalism, we really do need somebody who will say, “Bah, humbug.

Here is a basic recipe for salad dressing which you can vary according to the flavorings or herbs you decide to use. Salad Dressing 1 cup apple cider vinegar 1/3 cup lemon juice 1 cup olive oil ½ teaspoon salt ¼ teaspoon pepper Mix everything together in a shaker jar. Variations: Add 1 tablespoon of Dijon mustard Add 1 teaspoon or more of red pepper flakes, or a dash of hot sauce Add 4 cloves of garlic, minced Add a handful of chopped herbs, either fresh or dried Add ½ cup of thick yoghurt to make a creamy dressing which can double as a sandwich spread. This salad dressing can also be used as a marinade for meats and poultry. The vinegar will tenderize tough cuts as well as add flavor. Marinate the meat for at least 3 hours or preferably overnight. Afterwards, you can reduce the marinade to make a flavorsome sauce.

Recipe for March Wassail Drinking wassail is an ancient tradition. Dating back to Saxon times, the word itself comes from the greeting “wæs hæl”, roughly translated as “be you healthy”. In the counties of southern England renowned for cider production, drinking wassail originated as a bit of sympathetic magic to protect and encourage the apple trees to bear fruit. While wassail and other punches were very popular during Regency times, by the later part of the 19th-century, they had been largely supplanted by wines and other spirits. The Marches, however, care much more for their own pleasure than for what is fashionable. They serve their wassail the old-fashioned way, out of an enormous wooden bowl mounted in silver with a roasted apple garnish. Their wassail is, as tradition dictates, served quite hot and is deceptively alcoholic. Proceed with caution. Preheat oven to 350 degrees. Core a dozen small apples. (You will only need ten for the wassail, but leftover roasted apples are delicious with cream, yogurt, or ice cream.) Loosely spoon brown sugar into each apple place in a casserole dish with a small amount of water. Bake until tender, approximately 45 minutes. Meanwhile, gently warm 2 pints hard cider. (This is not available in the juice aisle of the grocery store. It is wonderfully alcoholic and tastes deeply of apples. You can find bottled varieties at wine and liquor stores, but the very best is fermented by apple farmers for their own use. Find one and befriend him. The Marches get their cider at the source from the Home Farm at Bellmont Abbey.) To the warming cider, add four cinnamon sticks, crushed with a mortar and pestle, and four pinches ground cloves. (In a bind, ½ teaspoon ground cinnamon may be substituted for the sticks.) Grate in fresh ginger and fresh nutmeg to taste. Lord March’s secret ingredient is a cup of his very best port, added just in time to heat through. When the apples are plump and bursting from their skins, remove them from the oven. Put one into a heatproof punch glass and ladle the wassail over. The March family recipe calls for a garnish of a fresh cinnamon stick for each glass. This recipe will serve six Marches or ten ordinary folk.

I mean, Joe hadn’t bothered to thank me once for all I’d done for him that afternoon. And he was a lousy patient. Most guys are from what I understand. But he became the worst after he woke up from his nap, like he was trying to drive me away. Adjust the afghan, bring me some water, bring me some juice, hot chocolate, apple cider, turn up the TV, turn it down, change the DVD. Honestly, you’d think he was completely helpless. Okay, so he was pretty helpless. I’d actually spent some time in my bedroom moving around using only one leg, trying to raise my sympathy level when I got really frustrated with him.

forced down the butterflies and smiled warmly at Vivi. “Oh, I’m fine, thanks. How are y’all today?” “Good,” Vivi said. “Come on in from the cold and we’ll have some tea or hot cider. Oh, my heavens—look at what she brought, Blake,” Vivi said happily when Dallas offered up the doughnuts. “This is wonderful, thank you.” She took the treat from her and made her way to the kitchen. Dallas relaxed—but only a little. She’d always

Well, come along then.” St. Just held out a hand. “We will feed you and then see what’s to be done with you.” The child stared at his hand, frowned, and looked up at his face, then back down at his hand. The earl merely kept his hand outstretched, his expression calm. “Meat pies,” he mused aloud. “Cheese toast, cold cider, apple tarts, strawberry cobbler, sausage and eggs, treacle pudding, clean sheets smelling of sunshine and lavender, beeswax candles…” He felt a tentative touch of little fingers against his palm, so he closed his hand around those fingers and let his voice lead the child along. “Berry tarts, scones in the morning, ham, bacon, nice hot tea with plenty of cream and sugar, kippers, beefsteak, buttered rolls and muffins…” “Muffins?” the child piped up wistfully. St. Just almost smiled at the angelic expression on the urchin’s face. Great blue eyes peered out of a smudged, beguiling little puss, a mop of wheat blond curls completing a childish image of innocence. “Muffins.” The earl reiterated as they gained the side terrace of the manor and passed indoors. “With butter and jam, if you prefer. Or chocolate, or juice squeezed from oranges.” “Oranges?” “Had them all the time in Spain.” “You were in Spain?” the child asked, eyes round. “Did you fight old Boney?” “I was in Spain,” the earl said, his tone grave, “and Portugal, and France, and I fought old Boney. Nasty business, not at all as pleasant as the thought of tea cakes or clean linen or even some decent bread and butter.” “Bread

Table of Contents 1. Meet the Heroes 2. How Hot Was It? 3. I Scream, You Scream 4. U.F.O. Sure-Burt 5. Out-of-This-World Flavors 6. Villainous Vegetables 7. Eat Your Ice Cream 8. The Deep Brain-Freeze 9. Zombies, Zombie Everywhere 10. Spreading the Freeze 11. Robo-Cone Robots 12. Lost in Space 13. No Earthlings Allowed 14. Scoop de Loop 15. Plan Zero Degrees 16. Snow Cone Cannons 17. Zoë’s Antidote 18. Heroes Again Heroes A2Z #2 Special Preview Bowling Over Halloween 1. Meet the Heroes (Again!) 2. Cider Mill Thrills 3.

Slow Cooker Hot German Potato Salad 5 med. potatoes (about 1 3/4 lbs.), cut into 1/4" slices 1 large onion, chopped 1/3 cup water 1/3 cup cider vinegar 2 tbs. all-purpose flour 2 tbs. Sugar 1 tsp. Salt 1/2 tsp. celery seed 1/4 tsp. Pepper 4 slices crisply cooked bacon, crumbled Mix potatoes and onion in 3 1/2-6 qt. slow cooker. Mix remaining ingredients except bacon; pour into cooker. Cover and cook on LOW 8-10 hrs. or until potatoes are tender. Stir in bacon. Enjoy!

I didn’t have a specific place where my Perfect Day would occur. I just knew it would be somewhere that it got cold. I wanted to be wearing a cozy sweater and warm jacket. It didn’t need to be freezing, but I imagined the weather would be chilly enough to make my cheeks red. I’d be in a small town. The kind of town where people knew you. Where you’d walk past a store and the owner would pop their head out the door trying to lure you inside to see the latest jewelry they got in stock, or to try a new recipe they were testing. At some point, I’d get a hot chocolate with lots of marshmallows, using the heat from the cup to keep my hands warm. I’d walk down a street lined with twinkly lights and garlands draped between lampposts. Everyone I walked past would say hello. When it got just cold enough, that’s when I’d walk past the bookshop. It would smell like cider inside and sure enough, there would be a little beverage cart near the door with cups and a cheery sign that would read help yourself. I’d switch out my hot chocolate for a cider and wander around the store. It would be large but full of books and leather chairs and maybe even a cat lounging on some shelves. Every book I wanted to buy would be in stock and I’d find a few more that I hadn’t even known I wanted. But the thing that made it the Perfect Day would be that when I went to check out, the salesperson would recognize me. It’s you, they’d say, and then point to a shelf where my book was prominently displayed. Would you mind signing some copies? they’d ask. We’re big fans of your work. That, I think, would truly be the Perfect Day.

Don’t try and act all tough. I saw you buy that little porcelain puppy at the artisan fair when you thought I wasn’t looking. And you drag me to that hot cider shop down the road every afternoon.” Crimson stained Alex’s cheeks. “It’s called making lemonade out of lemons,” he growled. “You are asking for it tonight.” “Maybe I am.

Honey + ACV: My go-to tranquilizer beverage is simple: 2 tablespoons of apple cider vinegar (I use Bragg brand) and 1 tablespoon honey, stirred into 1 cup of hot water. This was taught to me by the late and great Seth Roberts, PhD. Some of his readers also noticed large and immediate strength improvements in exercise after a few days of using this pre-bed cocktail.

NASHVILLE HOT CHICKEN SANDWICHES 2 pounds pounded chicken breasts 2 cups flour 2 large eggs 1/4 cup buttermilk 4 tablespoons hot sauce 3 tablespoons brown sugar 6 tablespoons cayenne pepper 3 tablespoons garlic powder FOR SLAW: 1 purple cabbage 2 tomatoes, diced 1/2 cup cilantro, chopped 1 julienned red pepper 2 carrots, grated 14 cup mayo 4 tablespoons olive oil 3 tablespoons apple cider vinegar

love visiting the Christmas markets up north. Mia would too. Vienna, Prague, Budapest. When it’s snowing outside and there’s ice-skating and Christmas trees everywhere. Desserts everywhere. Mulled wine, hot cider. Everyone is so happy, running around in their thick jackets and wool hats. It’s a fairy tale.” “Wait, Budapest. Is that part of Europe?” “Sí, it’s part of the EU, but it’s less expensive there. A different currency. You can stay in these, emm, great historic apartments for very little. Last time, my friends and I stayed in a place overlooking the Danube with a piano in the living room. We hired a pianist and violinist to play for us . . . for barely anything.

Elle reached inside a cabinet, withdrawing an assortment of cups, none of them matching. She placed his favorite, a cup resembling a mock Holy Grail, in front of him. “We’ve got the usual suspects. Wine, water, and . . .” She shut one eye, thinking. “Coffee.” “Water works, thanks.” “Oh! We might have hot chocolate but it’s the kind without the marshmallows.” “No, you have the ones with marshmallows. They’re behind your coffee filters, beside the box of apple cider packets that expired in 2014.” Darcy stepped inside the kitchen, posting up against the counter.

Give me hot cider over margaritas any day of the year.

I loved every bit of this season—when the air turned crisp and you could pull all the warm sweaters out of the back of your closet. It felt like the equivalent of wrapping yourself up in a warm, cozy blanket with a cup of hot apple cider in your hands. 

Pickled Asparagus Makes 3 pints 3 pounds asparagus 1 1/2 cups apple cider vinegar 1 1/2 cups water 2 tablespoons pickling salt 3 teaspoons mixed pickling spices 3 garlic cloves, peeled 3 slices of lemon Prepare a boiling water bath canner and 3 pint jars. Wash the asparagus and trim it so that it will fit in your jars, leaving about 1/2 inch of headspace. Combine the vinegar, water, and pickling salt in a pot and bring to a boil. Remove the jars from the hot water bath. Put the lemon slice in the bottom and measure 1 teaspoon of pickling spice into each jar. Pack the trimmed asparagus into the jars (it’s up to you to determine whether you want to go tips up or down). Tuck a garlic clove down into the asparagus spears. Slowly pour the hot brine over the asparagus spears, leaving 1/2 inch for headspace. After all the jars are full, use a wooden chopstick to work the air bubbles out of the jars. Check the headspace again and add more brine if necessary. Wipe the rims, apply lids and rings, and process in a hot water bath for 10 minutes. When the time is up, remove the jars and set them on a folded kitchen towel to cool. When the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly. Wait at least 24 hours before eating, to give the asparagus spears a chance to absorb the brine. Don’t worry if the spears initially look wrinkled. Over time, they will plump up again.

This batch is called Fudge, and you'll find it goes surprisingly well with ice cream." Sanna took a sip and ate another bite, so Eva did the same, skeptical that a hard cider would go well with dessert. She sipped the dark amber liquid, which had a lazy effervescence. It was sweet, and the subtle fruit notes enhanced those in the hot fudge and vanilla. There wasn't any bitterness or dryness to confuse the taste buds. Closer to a port, really, but easier to drink.

2 teaspoons dried rosemary 1 teaspoon celery seeds 2 teaspoons chicken bouillon granules or 1 chicken bouillon cube, crushed ¾ cup sugar 1 tablespoon dry mustard 2 teaspoons onion powder 2 teaspoons garlic powder 1½ teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 cups yellow ballpark-style mustard ⅔ cup apple cider vinegar 3 tablespoons tomato paste or ketchup ½ teaspoon Tabasco Chipotle Sauce or your favorite hot sauce 1. Prep. Crush the rosemary and celery seeds in a mortar and pestle or in a blender or coffee grinder. Transfer to a bowl, add the remaining ingredients, and mix thoroughly. 2. Cook. Pour the mixture into a saucepan and bring to a simmer. Cook for 5 minutes. Taste and adjust the seasoning as you wish. Storing it overnight in the fridge helps meld the flavors.

tradition and Edie couldn’t be happier about it. The inn had been Paul’s idea, but she’d taken to it with gusto. With each month that passed after they arrived in the north, Edie had embraced a new aspect of their adventure. She’d worked with the architect they’d found in Brisbane to put together the best possible design. She’d selected every paint colour, each item of furniture, and the eclectic decorative items that were scattered over tables, buffets, mantles, and hung on walls. As it all came together, she’d embraced it, learned to love it in a way she hadn’t imagined she could. Keith loved it there as well. He spent much of each day traipsing through the sand to build sandcastles or cubbies. They’d bought him a book on botany and bird life for his last birthday, and she often found him sitting with it in his lap as he studied a bird or plant in front of him. He’d become a precocious, intelligent, and curious little boy, and being with him made her heart sing. Seeing their little family seated around the small dining table she’d set up in the kitchen, often brought a lump to her throat. They’d done the impossible, created a life out of the remnants evil had left them. And they were happy. Guests milled about behind them in the sitting room. The smell of apple cider filled the air. Paul had insisted she make it for the guests, though she’d assured him that a hot Australian Christmas didn’t need apple cider, it required

Four & Twenty is a seasonal bakeshop- it is Brooklyn, after all, where seasonal, local, and sustainable are the altars at which all foodies worship. The sisters aren't opposed to experimenting with off-season or foraged ingredients but prefer following the popular credo that just so happened to also be their grandma's philosophy: "It just feels better," Emily explains. "Local is so much better and tastier." While they constantly develop new recipes- honey rosemary shoofly, chocolate bourbon mint, strawberry kefir lime- there is one fan favorite that the Elsens make year round: the salted caramel apple pie. In a show of romanticism, Andrew and I decided to split a slice. Apple pie takes many forms: chunky fruit or dainty slices, oozing with juices, laden with spices, crumbly tops, and moist middles. Without even taking a bite, I knew this was going to be special. The thinly sliced apple rings- visible from the side but obscured from above by thick, sugar-dusted latticework- were densely stacked. Along with a commitment to seasonal fruit and local ingredients, the sisters are hell-bent on having an all-butter crust. "A good crust is a mark of someone who's paid a lot of attention and who cares about what they're making," Emily insists. They don't use Crisco or lard, no margarine or hot oil- just pure butter with a titch of apple cider vinegar to add a little tang, tenderness, and the right flake. Andrew let me take the first bite. The pie had a perfect amount of give. It was soft and juicy, but not soggy (the downfall of promising slices in lesser hands). Neither sweet nor tart, the salted caramel enrobed the fruit and added a note of savoriness. As promised, the crust was killer.

buffalo sauce Makes 2 cups Prep Time: 5 minutes Cook Time: 2 minutes Total Time: 7 minutes ½ cup coconut oil ½ cup ghee or clarified butter 1 cup hot sauce 2 tablespoons apple cider vinegar 1 clove garlic, minced Want to kick your heat up a notch? Add ¼ teaspoon cayenne to the mix—more if you’re feeling feisty. You can also mix the buffalo sauce into ground beef for a spicy twist on a burger. Top with a fried egg, some avocado, and a little more of the sauce mixture.

Shopping for the essentials of the Eat Clean diet can be tricky. For some people, just the thought of replacing all their “unclean” food scares them. This overwhelming reaction is normal and is typical among those who are still on the adjustment phase of the program. If you find yourself in this stage, you don’t have to fret. Here are some tips to help you get at ease with the process: Take Your Time You don’t have to rush. Take your time in examining each item in your pantry. Bear in mind that it is not necessary to eliminate all the bad foods. You can just eliminate the worst items first, and then gradually get rid of the others in the next few days or weeks. Once you have already discarded some of the worst food items, you may start making your grocery list. Prepare Your Grocery List Preparing your grocery list is the start of this Clean Eating journey. Allow yourself to make necessary adjustments, especially if you personally feel that it is a major transition and you want to tackle it step by step. It’s okay to miss an item or two. The important thing here is to stick to the basic principle of the program. Below are some of the essential items that you should consider when going shopping for this Eat Clean diet: Grains and Protein ·Brown rice ·Millet ·Black beans ·Pinto beans ·Lentils ·Chickpeas ·Raw almonds ·Raw cashews ·Sunflower seeds ·Walnuts ·Almond butter ·Cannellini beans ·Flax seed Vegetables/Herbs ·Kale ·Lettuces ·Onions ·Garlic ·Cilantro ·Parsley ·Tomatoes ·Broccoli ·Potatoes ·Fennel Condiments/Flavoring ·Extra virgin olive oil ·Coconut oil ·Sesame oil ·Black pepper ·Pink Himalayan salt ·Hot sauce ·Turmeric ·Cayenne ·Gomasio ·Cinnamon ·Red pepper flakes ·Maple syrup ·Tamari ·Stevia ·Dijon mustard ·Apple cider vinegar ·Red wine vinegar Fruits ·Lemons ·Avocado ·Apples ·Bananas ·Melon ·Grapes ·Berries Snacks ·Raw chocolate ·Coconut ice cream ·Tortilla chips ·Popcorn ·Pretzels ·Dairy-free cheese shreds ·Frozen fruits for smoothies ·Bagged frozen veggies ·Organic canned soups Beverages ·Coconut water ·Herbal teas ·Almond or hemp milk Pick the Fresh Ones You will know if the fruit or vegetable is fresh through its appearance and texture.

The smoky smell of the first burgers hitting the grill lured the early arrivers to the backyard, and the barbecue kicked off. Mae left the front door unlocked and opened the back gate to let people come as they pleased. Slowly, the table filled with more food beyond Mae's contributions: Harriet's cornbread, Patty's tea cakes, a burger and hot dog station Jeremiah had set up, Phyllis's coleslaw, collard greens with pink flecks of ham from another of Althea's church friends, a watermelon and cucumber salad from Marlene and Joan, and more. In the ice-filled coolers Mae and Connor had set out, people were helping themselves to sodas, beers, water, and---once Richard arrived---homemade cider.

Then, when the darkness of the evening finally fell upon Twelfth Night, he would light a fire that was especially bright. This was the night his father had taught him to wassail the orchard of his childhood home. These days he had no orchard, yet the Mole would make a draught of wassail all the same, for old times’ sake. Then he would take it hot and steaming across the fields towards the River Bank to toast the crab-apple tree that grew there, from which, each year, he gathered enough apples to make cider and jelly for the winter months.

fish fumet makes about 3 quarts 2 pounds cod bones or other nonoily fish bones 1 cup dry white wine ½ onion, chopped ½ fennel bulb, chopped 10 fresh flat-leaf parsley stems 2 sprigs fresh thyme 1 bay leaf 1 Chop the cod bones into manageably sized pieces and rinse with cool running water. Transfer to a bowl and add enough cold water to cover. Refrigerate for at least 6 hours or overnight. 2 Preheat the oven to 350°F. 3 Drain the bones and pat them dry. Spread them on a baking sheet and roast for about 20 minutes, or until they are cooked through but have not colored. There will be no fish remaining on them and the bones will be white. 4 Transfer the bones to a saucepan and add the wine, onion, fennel, parsley stems, thyme, and bay leaf. Add 1 gallon of water and bring to a simmer. Simmer for 30 minutes, remove from the heat, and set aside to stand for 10 minutes. Strain and use immediately or cover and refrigerate. The fumet will keep in the refrigerator for up to 7 days. It also will keep in the freezer for up to 1 month. mackerel escabeche with new potatoes sgombro escabeche con patate marinade and vegetables 1¼ cups cider vinegar 1¼ cups dry white wine 3 tablespoons sugar 1 tablespoon kosher salt 4 garlic cloves, thinly sliced 4 shallots, thinly sliced 2 celery ribs, cut on the diagonal into ¼-inch pieces 1 red bell pepper, thinly sliced 1 carrot, thinly sliced ½ fennel bulb, very thinly sliced ½ cup chopped green Cerignola olives or other green olives 8 saffron threads 1 sprig fresh thyme 1 bay leaf 1 teaspoon freshly ground black pepper potatoes 1 pound new potatoes 1 bay leaf ¾ cup crème fraîche 2 tablespoons snipped fresh chives Kosher salt and freshly ground black pepper mackerel ¾ cup extra virgin olive oil Four 6-ounce skin-on mackerel fillets to serve 2 tablespoons chopped fresh flat-leaf parsley 1 To prepare the marinade, bring the vinegar, wine, sugar, and ¾ cup water to a boil in a pot over high heat. Add the salt and bring the liquid to a boil. Cook at a rapid boil for about 5 minutes, or until reduced by a quarter. 2 Remove the pot from the heat and add the garlic, shallots, celery, bell pepper, carrot, fennel, olives, saffron, thyme, bay leaf, and black pepper to the liquid. Let the marinade cool to room temperature, and then let it stand for 4 hours at room temperature. 3 To prepare the mackerel, heat a sauté pan over medium-high heat. When the pan is hot, put ½ cup of olive oil in the pan. 4 When the oil is hot, sear the mackerel, skin side down, for 2 minutes. Turn the fish and cook for 1 or 2 minutes longer, or until cooked through.