For a fun, festive alternative to beer and wine, I had purchased bottles of hard cider to serve at a Holiday Party. However, few guests deigned to try the fermented apple beverage so I found myself conceiving and devising interesting ways to dispense of the surplus left in the downstairs refrigerator.
CIDER WHISKEY SOUR
1 cup hard cider
bourbon (to taste)
juice from 1/2 lemon
In a pot, boil cider over high heat until reduced by half. Cool. In a cocktail shaker mix cider syrup, bourbon and lemon juice.
Pour into ice-filled glass, garnish with cherries and lemon slices.
Recipe adapted from Rachael Ray, October 2016
CIDER CINNAMON BRUSSELS SPROUTS
1 tablespoon olive oil
1 pound brussels sprouts, halved
1 apple, cored, peeled and diced
1 pear, cored, peeled and diced
2/3 cup apple cider
1/4 teaspoon cinnamon
In a large pan over medium heat, heat olive oil. Place brussels sprouts in a single layer and cook until browned, stirring frequently, 8 to 10 minutes. Add apple and pear, cook until soft, 5 minutes. Add cider and cinnamon, simmer, stirring, until all liquid cooks away.
Recipe adapted from Self, November 2011