Recipe + Spiced Apple Cider With A Frisky Twist

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Autumn has absolutely taken over my heart. I love when the season turns cooler, crisp, and calmer. Newly chilly fall mornings are my favorite. I love how the sun seems to wait just a little longer to begin the day. The still and quiet of the early morning hangs in the balance just a little longer. In the evening, sleepy heads turn in a little earlier, seeking the warm glow of those that we love.

As we all try to get cozy, I’m reminded that spiced apple cider is one of my favorite fall recipes. I love to share it with my loved ones when the days grow shorter and the air gets cooler. What I love most about making homemade apple cider is that it is surprisingly easy. Especially this recipe since it is made in a slow cooker.

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Spiced Apple Cider

You will need:

  • 10 apples- I like to use a verity like Fuji, Pink Lady, Gala, and Granny Smith for a complex flavor
  • An orange
  • 1 tablespoon vanilla extract
  • 5 cinnamon sticks or 3 tablespoons ground cinnamon
  • Nutmeg- I used fresh nutmeg but if you use pre-ground it is equal to about 1 ½ teaspoons
  • 5 whole allspice
  • 5 whole cloves
  • 1 cup of honey- you can also use 1 cup of sugar or Sugavita.
  • Cheesecloth

First, you will want to gather your spices in a cheesecloth and tie the bundle up nice and tight. Or, if you would rather, you can skip the cheesecloth and toss the spices in the slow cooker as they are.

Next, quarter the apples. No need to seed or peel them. Then, zest the orange and cut in half. Add the apples, orange halves, and zest, honey or sugar, and vanilla extract into the slow cooker. Then, fill with enough water to cover everything. Toss in your spices. Set on high.

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After about two hours, take a large spoon or potato masher and mash the apples. They will be really soft by now. Discard the orange. Allow the mash to simmer for another hour or so.

Allow the mixture to cool slightly. Then strain through cheese cloth. You can do this a few times depending on how much pulp you want in your drink.

The cider can be added back into the slow cooker to keep and serve warm. Or, you can chill and serve it cold.

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If you’re feeling a little frisky…. Try mixing champagne with the chilled apple cider for an apple cider mimosa. I love to serve this on Holiday mornings when it’s just the girls in the kitchen.

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Cheater Spiced Apple Cider

Maybe you find Autumn tugging at your heart strings but you don’t have the time to make homemade apple cider. Here is a fast and easy cheater recipe for you.

 

You will need:

  • 1 tablespoon cinnamon
  • 1 cup brown sugar
  • 1 cup water
  • Apple juice

Start making a simple syrup by combining the sugar, water, and cinnamon. Bring to a very slight boil and reduce heat. Let simmer until it has reduced by about half. Allow to cool and pour into an airtight container like a glass jar.

Mix 8-10 ounces of apple juice with 1 tablespoon of the spiced simple syrup. Again you can drink this warmed or chilled.

Enjoy!

 

 

Recipe + Ready to Try Bone Broth?

“It’s the new coffee.”

Have you heard of this bone broth thing? Well if you haven’t then I’m going to enlighten you on how awesome this new (old) trend can be.

Bone broth is considered to be both a food and a medicine. What?! Yes. It’s known to heal the skin, gut, GI tract, aid in digestion or help you beat that cold your whole family has caught and passed along for the past few weeks. Because broth is an extract of connective tissue, it is great for joints, bones, lungs, muscles and blood. Why? Because it’s made up of the same stuff we are, and it’s like hitting the refresh button. Because it is an extract of connective tissue, it is great for joints, bones, lungs, muscles and blood. Why? Because it’s made up of the same stuff we are, and it’s like hitting the refresh button.

Who can benefit from drinking broth? Everyone. Here is what this magic medicine can do:

  • Heals the gut lining
  • Supports healthy digestion and nutrient absorption
  • Boosts the immune system
  • Strengthens bones, joints, tendons, ligaments and aids arthritis

Are you ready for the recipe? Let’s get started.

What you need:
• 2-3 rotisserie chicken carcasses; include any leftover skin or meat. I also use any bones I can find, about 2 lbs of bones will be a good amount.
• 1 or 2 medium onions, roughly chopped. Leave the skin on.
• 1 head of garlic
• 2 celery ribs roughly chopped
• 2 carrots roughly chopped
• A few bay leaves, thyme, and rosemary
• 2 teaspoons peppercorns
• 2 teaspoons natural salt
• 2-3 tablespoons cider vinegar; one tablespoon for each carcass
• Enough water to immerse ingredients

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What to do:

• Add everything to an 8-quart crockpot. Cook on low for 12 or more hours.

• While still warm, remove larger solids then strain in a mesh strainer to remove any small bones and solids.

• Refrigerate until solidified, then scrape the hardened fat from the top. I save the fat which is also called tallow. I use it as tallow butter or cooking fat.

• Keep broth in the refrigerator for up to one week. Otherwise, store in the freezer for up to 6 months.

If your slow cooker is smaller, you can cut the recipe in half.

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