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Mulled Cider From Chef Lesli Sommerdorf for Harmons
Serves 10-12
Ingredients:
2 quarts apple cider
1 1/2 cups orange juice
3/4 cup pineapple juice
1 tablespoon brown sugar
1/2 teaspoon lemon juice
2 sticks cinnamon (3 inches)
Pinch ground cinnamon
2 cloves
Instructions: In a large saucepan over high heat, combine all of the ingredients except rum. Bring to a boil, reduce heat to a simmer, cover and cook, 20-30 min. Discard the cinnamon sticks, and cloves. Serve hot in mugs.
Baked Apple Cider Doughnuts From Chef Lesli Sommerdorf for Harmons
Makes 8 doughnuts or 12 mini doughnuts
Ingredients:
Dough
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 egg
2/3 cup firmly packed brown sugar
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla
1/4 cup honey
1/3 cup mulled cider or apple cider
1/3 cup plain yogurt
2 tablespoons canola oil, plus more for greasing
Powdered sugar, for garnish, optional
Frosting
2 cups powdered sugar, sifted
2 1/2 tablespoons milk
3 1/2 tablespoons maple syrup
1/2 teaspoon vanilla
Instructions:
Preheat the oven to 400 degrees and grease a doughnut pan.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
In another large bowl, combine the egg, brown sugar, butter, vanilla, honey, mulled cider, yogurt and oil. Add the egg-brown sugar mixture to the dry ingredients and stir until just incorporated.
Spoon the batter into each mold until about 3/4 full. Bake until lightly golden brown, about 12 minutes. Let cool about 5 minutes then turn out onto a wire rack and let cool completely.
To make the frosting, in a bowl, combine the powdered sugar, milk, syrup and vanilla and stir to combine. Place in the microwave and heat for about 10 seconds.
Sprinkle with powdered sugar, if using or dip each doughnut in frosting.
Adapted from TheKitchn.com and Foodnessgracious.com
