Sentences with phrase «reduced cider»

Cool, then place sour cream in a small bowl and whisk in reduced cider.

(Reserve the rest of the reduced cider for another use; keep refrigerated in a covered container.)

Transfer to a platter and drizzle with reduced cider mixture.

Stir into reduced cider mixture.

Once cooled, combine the reduced cider with the gelatin, cinnamon, cardamom, and cloves in the bowl of your stand mixer.

The one helpful hint I found from all those batches — King Arthur Flour (and probably other places) sells a boild cider syrup that replaces the reduced cider perfectly!

I substituted 1 / 3c of cider syrup for the reduced cider.

Stir the reduced cider (it should be gooey when cooled) into the hot cream until dissolved.

-LSB-...] apple - y, but when you reduce the cider, whoa, what a difference.

Reducing the cider, so legit.

I just try to reduce the cider as much as I can without it burning.

A tip for those of you who don't want to spend a long time reducing the cider.

Not exact matches

In a partially covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes.

«By acquiring Branch Out Cider last summer, we have been able to reduce excess waste in the Fort Collins community by harvesting undesirable apples that would normally be thrown out, in return creating a beautiful product,» Seiwald says.

Jamie — it shouldn't be syrup - like, but it should be thicker than regular cider (just think, if you reduce the volume to 1/4 of the original, it should be a tad thicker than the original).

7) At this point, add 4 generous table spoons of Maille cider vinegar w / honey, stir through, and leave to reduce.

Serve with reduced apple cider on the side.

Add the apple cider to a medium sauce pot and bring to a boil, boil for about 15 to 20 minutes or until the cider has reduced to about 1/3 cup and is thick and syrupy.

When the cider is reduced is it supposed be like a syrup consistency or the same consistency as the non-reduced cider just stronger taste?

Reduce the apple cider: Place the apple cider (spiced or not spiced, but cider is better than apple juice) in a medium saucepan over high heat.

Add the cooled reduced apple cider to the batter and stir it in taking care not to overmix (overmixing makes the batter flat, dense, and tough).

1 cup whole wheat flour 1 cup all - purpose flour 1 tsp baking powder 1/2 tsp baking soda 1 tsp salt 2 large eggs 1/2 cup buttermilk 1/2 cup milk 2/3 cup reduced apple cider (start with 4 cups of apple cider) 4 tbsps butter, melted vegetable oil or butter for frying 3 tbsps sugar 1 1/2 tbsps ground cinnamon extra reduced apple cider to serve with the pancakes

Probably the best, but not the one I used today would be at Food In Jars so I'll leave the canning process up to the post there for all the details but it's not much more than reducing down the cider and then canning the syrup left over with the water bath method.

A whole grain apple cider cake infused with cinnamon and nutmeg is generously topped with streusel and then drizzled with a reduced apple cider glaze.

You'll begin by reducing the apple cider.

After the cider reduces, you add the butter, brown sugar, and cream.

Cook cider in a medium - sized saucepan over medium heat, stirring occasionally, until the cider reduces to 1/4 cup, about 8 - 10 minutes.

PREP TIME: 15 minutes TOTAL TIME: 15 minutes SERVINGS: 4 2 1/2 c cooked lobster meat, coarsely chopped, or lump crabmeat 1 Tbsp unsalted butter, melted 1/2 package shredded coleslaw mix (7 — 8 oz total) 1/4 c reduced - fat sour cream 2 Tbsp cider vinegar 1 tsp honey 4 top - split hot dog buns (preferably whole wheat), toasted 1 lemon, cut into 4 wedges 1.

just made these with one slight tweak — instead of putting cinnamon in with the salt at the end, i threw a cinnamon stick in with the cider while it reduced down and just pulled it out right before i added the rest of the ingredients — came out awesome!!

Put your water and Quinoa into a pot and bring to a boil, reduce heat, add a pinch of herbs and 1 tbsp apple cider vinegar and cover and let simmer for 15 - 20 minutes until it's nice and fluffy.

Also I didn't have a perfectly straight pan and they still turned out wonderfully, if anything the caramel closer to the edge was a little more shallow and made for perfect testing pieces...;) * Trolley, Did you ensure your cider was reduced to 1/2 -1 / 3 C?

Jamie — I'd either add it with the cider so it reduces and concentrates, or limit it to a teaspoon at the end with the salt so it doesn't throw the flavor too much.

Boil the apple cider in a 3 - to - 4 - quart saucepan over high heat until it is reduced to a dark, thick syrup, between 1/3 and 1/2 cup in volume.

Any way I could melt that down and incorporate the reduced apple cider, or is there no turning back on that one?

But on time four I was following the same process and the cider bubbled up while reducing and then was burnt — yuk!

I also think that if the cider isn't reduced far enough, that would lead to a too soft caramel.

In a saucepan over medium - high heat, bring the apple cider and honey to a boil and let the mixture simmer until it reduces by half.

Instead of the apple cider, I used 1/3 cup pomegranate molasses (did not reduce) and instead of cinnamon, I crushed crystallized ginger with a mortar and pestle.

It did take my stove about an extra 10 minutes to reduce down to 1/2 C cider * and possibly an additional generous 5 minutes for the caramel to boil and reach the proper temperature.

It worked wonderfully, and really reduced the boiling time, since it's already concentrated (basically, you just need to boil one cup of the concentrate instead of four cups of cider).

I made caramels similar to these a few weeks back, thought I had died and went to heaven — they were delicious... but your version has more cider and it's reduced more, so I'm guessing it would have a more pronounced flavor... and more is more!

But I had to switch pots (after reducing, there was burnt cider on the sides) so it had probably cooled off.

There's something about the reduced apple cider and salt.

When the water juuust moistens the end of the spoon and the cider still comes close to a half - inch up the spoon, the cider's not done reducing yet.

Trolley — I find that even new thermometers can have variances, as can this recipe depending on how thick the cider was when it was reduced and the exact measurement to which it was reduced.

As strawberries aren't that tart and this is usually quite a sweet ice - cream, I added a little cider vinegar to the roasting strawberries and reduced the amount of condensed milk used.

I had a few jars of apple sauce left, so I added that to the cream and eggs, and reduced apple cider makes a delicious syrup to put over the top.

To prepare the gravy: In a covered saucepan over medium heat, reduce 2 1/2 cups of apple cider to 1 1/2 cups, about 15 to 20 minutes.

Once cider is reduced, remove from heat.

For the bbq sauce: Simmer the apple cider in a medium saucepan over medium - high heat until reduced by half, about 10 minutes.