One of the best Instagram accounts I have come across belongs to Liz Prueitt of Tartine Bakery fame. Via her Instagram feed you can follow along with her as she tests and develops recipes which is pretty cool if you’re interested in how that process happens and getting inside the mind of a chef. Most recently she’s turned much of her attention to gluten free baking where she’s been exploring GF twists on classics as well as new, creative inventions, comparing different substitutions and combinations. (She’s got savory cooking projects going on as well). Some posts share the refined, end result of many cycles of testing, other times you get to see the trials and errors along the way. The very best part is that she often throws shorthand recipes onto her posts so you can cook along at home. And since she’s sharing in real-time, her posts always reflect what’s in season right now.
Here’s an easy little cooking project to start the new year that will sweeten up your pantry: old-fashioned apple cider syrup. It’ got all the cozy, sweet-tangy flavor of apples wrapped up in a gorgeously glossy, caramel-colored, drizzle-y package.
We love apple cider syrup as an alternative to the usual sweeteners because it satisfies our sugary cravings while packing in a lot of rich flavor. We’ve been loving this as an accompaniment to oatmeal and on our pancakes (mixed with maple syrup or on it’s own). It’s delicious swirled into yogurt or as a sugar substitute in our favorite muffin recipes. We’ve used it to sweeten our granola and have even called it into service in a sweet- sour reduction (alongside dijon mustard and apple cider vinegar) for pork chops. As I write this I’m imagining an apple-cider-salted-caramel dipping sauce for apples or pears, and apple cider syrup dappled on one of Anya’s Farmhouse Cheddar Muffins or brushed over the top of a tarte tatin. This would be a great foil for a sharp, salty cheese on a cheese plate on tucked into a grilled cheese sandwich. I’m officially drooling now!
Apple Cider Syrup
This one is so easy, I don’t think it even qualifies as a recipe. Buy a jug of apple cider. Bring the cider to a boil, then turn down the heat and let it simmer it slowly until you have a thick syrup. It will take anywhere from one to two hours. You don’t have to hover over it, but do give it stir every 20 minutes or so to avoid any scorching on the bottom of the pan.
That’s all there is to it. Starting with 8 cups of cider you will end up with about one to two cups of syrup depending if you want something the consistency of honey, or more like jam. It will keep in your refrigerator in a well sealed container for at least a month.
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At our recent de Young picnic, I made Giada de Laurentiis’ apple-mint punch which turned out to be super delicious. It’s summer in a cup: refreshing, not overly sweet, with a nice zippiness. The only problem was that I wished I had made more! I think doubling the recipe next time is most definitely in order and if you want to share with the kids, you can always substitute decaf tea. Here’s a link to her original recipe.
In honor of so much yumminess, I made this little drawing. You can find out where where is Mr. Mint Leaf going with that snazzy, yellow umbrella by clicking on the picture!