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October 07, 1988 - Image 78

Resource type:
Text
Publication:
The Detroit Jewish News, 1988-10-07

Disclaimer: Computer generated plain text may have errors. Read more about this.

!COOKING I

Apple Cider

The Numbers
Don't Lie!

Continued from Page 78

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stretched to include a clear
juice product.
Apple cider can actually be
frozen right in its plastic jug.
Just be sure to pour off a cup
or two to allow for expansion
during freezing. And keep in
mind that cider takes- a
rather long time to thaw. For
best flavor, it should be com-
pletely thawed and mixed
before drinking.
Following are some recipes
that taste best with .un-
filtered apple cider. But, they
are also good with clear apple
juice.

1 /4 cup sugar
Custard:
1 /4 cup sugar
1 tablespoon flour
1 tablespoon cornstarch
1% cups apple cider
2 large or extra-large egg
yolks
1 tablespoon margarine
% teaspoon vanilla
extract
For the meringue islands,
put the egg whites into a
large mixing bowl, and beat
them with the cream of tartar
until foamy. Then gradually
add the sugar, and continue
MULLED CIDER
beating until stiff, shiny
This warm combination of
peaks form. To poach the mer-
fruit juices is perfect for
ingue, put water about 1% in-
entertaining guests on a chil-
ches deep into a large skillet,
ly fall evening. The term
and heat to a very gentle sim-
"mulled" means heated with
mer. Use a large spoon to drop
spices.
the meringue mixture into
the water in about 6 mounds.
About 10 cups apple
Gently cook the meringues,
cider
uncovered, in the simmering
6 cups cranberry juice
water for about 2 minutes;
cocktail
then carefully turn them with
4 cups apricot nectar
a slotted spoon and cook them
3 to 4 cinnamon sticks
on the second side for about 2
About 20 whole allspice
more minutes or just until
"berries"
set. Remove them with the
1 large navel orange ,
slotted spoon and drain them
About 20 whole cloves
on paper towels. Then trans-
Put the cider, cranberry
fer them to a platter and chill.
juice, and apricot nectar into
For the custard, combine
a large pot over medium heat.
the sugar, flour, and corn-
Stir in the cinnamon sticks
starch in a medium-sized
and allspice. Cut the un-
saucepan. Add a small
peeled orange crosswise into
amount of the cider and mix
1/2-inch thick slices; then stick
until the solids are dissolved
some cloves into the peel of
into the cider. Then gradually
each slice. Float the orange
stir in the egg yolks and re-
slices on top of the juices.
maining cider. Place over
Cover the pot and slowly
medium-high heat, and cook,
heat the juice mixture until it
stirring constantly, until the
simmers. Lower the heat so
custard thickens slightly and
the juice stays just below the
boils. Simmer for about 30
simmering point, and let it
seconds, then stir in the
mull for 1 hour. Leave the pot _ margarine until it is melted.
on the burner over very low
Remove the custard from the
heat, and ladle the drink
heat, and stir in the vanilla.
right from the pot into mugs.
Pour the custard into one
Note: The whole cinnamon
large, shallow bowl (or about
and allspice may end up in
6 individual custard cups)
some mugs. Either warn your
and chill. lb serve, arrange
guests, or filter each serving
the meringue "islands" on
through a small sieve.
top of the custard, and in-
Makes about 14 mug-size
clude one with each serving
servings.
(or put one meringue on top
of each individual cup of
CIDER "FLOATING
custard). Makes about 6
servings.
ISLANDS"
"Floating Islands" is a
Note: For a lighter, mousse-
classic dessert in which
like pudding without "is-
poached meringue puffs are
lands," do not poach the
floated on a sea of custard
beaten egg whites, but set
pudding. Usually, the egg
them aside while cooking the
whites are poached in milk,
custard. As soon as the hot
and milk (or cream) is used in
custard is done cooking, fold
the custard. Thanks to cider,
it directly into the beaten
the following version is
whites. Then spooh the fluffy
pareve and delicious. (For a
pudding into one large bowl
"mousse" variation, see the
or several smaller ones. Chill
note below.)
and serve.

Meringue Islands:
2 large or extra-large egg
whites
1 /4 teaspoon cream of
tartar

CHICKEN NORMANDY
Normandy is the area of
France known for its wonder-
ful cider and apples.
4 boned and skinned

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