Posts Tagged ‘Cider’

From:  http://oldfashionedliving.com/delicata.html

2 medium delicata or other winter squash (about 2 pounds)
3 tablespoons butter
1/4 cup fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 1/2 cups apple cider or juice
1 cup water
2 teaspoons wine or herb vinegar
1 teaspoon salt
freshly ground pepper to taste

If using delicata squash, peel it with a vegetable peeler, then cut it lengthwise in half, and scrape out the seeds. Cut each piece in half again lengthwise, then crosswise into 1/2-inch-thick slices. Other squash should be peeled, seeded, cut into 1x 1/2 inch pieces. Melt the butter in a large skillet over low heat. Add the sage and rosemary and cook until the butter just begins to turn color-3to5minutes.Add the squash to the skillet, then the apple cider, water, vinegar, and salt. Cook stirring occasionally, over medium heat at an even boil until the cider has boiled down to a glaze and the squash is tender, 20 to 30 minutes. Taste and season with pepper and additional salt if needed.

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from A. Doncsecz, Vegetarian Gourmet, Spring 1994

Servings:  6

6 medium sized kohlrabi, peeled and grated
1 cup finely shredded cabbage
1 small red onion, diced
1 apple, cored and diced
1/2 cup currants
2 teaspoons olive oil
1/4 cup apple cider

Combine the first five ingredients in large bowl.  Gently toss in oil and cider.  Cover and refrigerate for a few hours to blend flavors.  Toss before serving.

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