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What is more festive than spiced apple cider on a cold autumn day!
• 1/2 cup – 1 cup Honey (depending on how sweet you like your cider) • 3-4 Cinnamon Sticks • 1/4 cup Sugar • 1 tbsp Cloves • 8 cups Apples Juice • 6-8 Whole Apples (for cups) • Lemon Juice (to prevent browning)
- Rinse your apples and set them aside.
- Place the first 5 ingredients into a large pot and bring to boil for 5 minutes.
- Reduce heat and simmer for 30 minutes.
- While your cider is simmering, take the washed apples and cut into tops of apples in a cone-like shape. Once you are able to move the top of the core, use a spoon to hollow out the insides and start to form your cup. Be careful not to poke through the apples sides. Once you have completed one apple cup, immediately place it into your lemon water mix and set . Be sure that cut side of apple is completely submerged. This will help prevent them from browning.
- When simmering time is complete, strain your cider.
- Pour the cider into your apple cups and garnish with cinnamon sticks and star anise.
From Green Wedding Shoes
As the temperature drops the thought of warming foods such as ginger, cinnamon, and soups sounds delightful.
Here are some great Autumn recipes:
Autumn Salad Mixed With Chicories & Persimmons
- 1/2 cup extra-virgin olive oil
- 3 tablespoons red-wine vinegar
- Coarse salt
- 2 pounds mixed chicories, such as Radicchio di Treviso, Palla Rossa, and frisee, torn into 1-inch pieces (18 cups)
- 1 cup walnuts, toasted and coarsely chopped
- 3 Fuyu persimmons, peeled and cut into 1/2-inch wedges
- 3/4 cup pomegranate seeds
- Coarse salt and freshly ground pepper
Make the dressing: Gradually whisk oil into vinegar in a small bowl. Season with salt. Make the salad: Toss chicories, walnuts, persimmons, and pomegranate seeds in a large bowl. Add vinaigrette, and toss to coat.
Sweet Potato Coconut Curry Soup
- 1 tbsp vegetable oil
- 1 onion, chopped
- 1-2 tsp Thai curry paste, red or green
- 1l vegetable stock
- half sachet creamed coconut (or ¼ can reduced-fat coconut milk)
- handful coriander, roughly chopped
- mini naan bread, to serve
- 750g sweet potatoes, grated
Heat the oil in a deep saucepan, then soften the onion for 4-5 mins. Stir in the curry paste and cook for 1 min more until fragrant. Add the grated sweet potato and stock, then bring quickly to the boil, simmering for 5 mins until the potato is tender.
Remove the soup from the heat, stir in the coconut and seasoning, then cool briefly before whizzing with a stick blender until smooth. Sprinkle with coriander and serve with warm garlic naan breads.
Hot Ginger Apple Cider
- 4 cups apple cider
- 2 tbsps light brown sugar
- 4 whole cloves
- 2 cinnamon sticks
- 5/8 ginger
- 4 cinnamon sticks
In a medium saucepan, bring apple cider, brown sugar, cloves, cinnamon and ginger to a boil over high heat, then reduce to a simmer. Cook for 10 minutes. Remove pot from heat, cover, and let it infuse for 10 minutes.
Garnish each glass with a cinnamon stick if desired.
The homemaker sometimes comes out in me when the weather gets cold and I'm inside more. H20 is my primary beverage and adding a little flavor to spice things up creates a refreshing twist.
Pomegranate Apple Rosemary Infused Water: the perfect mix of sweet & spicy loaded with antioxidants to boost your immune system
Ingredients 1 gallon water 10 apples, sliced 15 pomegranates, seeds only – muddled ½ cup rosemary, chopped 1 apple, sliced 1/8 inch 2 lemons, juiced in water for cylinder 20 pomegranate seeds for garnish
Method of Preparation Combine apple slices and muddled pomegranate seeds with rosemary and water. Allow to cold steep for 6 hours. Strain through fine mesh strainer. Fill pitcher with Apple Pom Rosemary water. Fill cylinder with lemon water and garnish with pomegranate seeds, apple slices and rosemary sprigs.
Ginger Pear Infused Water: this tangy beverage supports digestion while adding a hint of sweetness.
Ingredients 1 gallon water 10 pears, sliced 1/8 inch ½ cup ginger, peeled and sliced 1/8 inch
Method of Preparation Combine all ingredients in a large container. Allow to cold steep for 6 hours. Strain through fine mesh strainer. Fill container with Ginger Pear water. Garnish center cylinder with slices of Ginger and slices of pear.
I get so excited when a new season offers an abundance of new options! Here are 3 I'm using this week.
Artichoke: This gorgeous vegetable is high in antioxidants and great for the liver.
Fiddle Head Ferns: This fancy fern is high in vitamin A, Omega 3's and Omega 6's.
Radishes: This beautiful red delight supports the kidneys, is a great detoxifier, and has some B vitamins.