November 12, 2004

SHF #2- Cider House Rules The challenge for me with today’s Sugar High Friday was not to bake an apple pie. I worried that I would distinguish myself from the crowd. So I took another route with apples and sugar with Apple Cider Pound Cake. A great fall interpretation of a kitchen classic. Thanks for hosting Domestic Goddess! Real cider, the dark fragrant kind—not the pale you-can-see-through-to-the-bottom-of-the-glass kind is fall personified. I found it curious recently when I read a research statistic from, The NPD Group Inc, that stated that only 1.5 of Americans drink apple cider. Some of my most vivid food memories growing up in New England are centered around crisp afternoons driving to apple orchards and of pressing fresh cider at Drumlin Farms. For the most part, apple “juice” is clear, amber-colored, filtered and pasteurized –it is found on the supermarket shelf. It does not need to be refrigerated before opening. Apple cider is the cloudy, caramel-colored, and unfiltered pressed juice of apples. Also, all apple juice sold today as cider isn't necessarily "fresh" cider. Most juice sold in supermarkets is pasteurized, or heat-treated to destroy bacteria. Untreated juice is required to have a label saying so. Countries producing cider fall into the temperate regions of the world. By the beginning of the ninth century, cider drinking was well established in Europe. Normandy, Brittany, Wiesbaden, the Basque region of Spain, Ireland and Britain introduced the craft of producing cider to America, Canada, Australia to name a few. Early English settlers who brought...


what happens to the hole when the donut is gone?

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