Recipe: Tulalip Resort Casino’s Spiked Apples and Cream Sauce

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For 13 years, the Tulalip Resort Casino has been cultivating a luxury experience just 30 minutes north of Seattle’s downtown…

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Community is big in Portland, Oregon. The local food and drink movement here fuels much of the craft beverage machine, with the majority of beer drinkers consuming Oregon-made beers and Portland regularly listing in the top three cider-drinking cities in the United States. Bringing together local and beverage, the team at Cider Riot! is adding another collaboration to its catalog, the Lullaby of London.

Most young adults have no idea what they want to do with their lives until they hit their 30s and, even then, decisions are questioned. For Autumn Stoscheck, she was 21-years-old when she founded Eve’s Cidery. Tired of waiting tables and following her unlikely desire to prune apple trees for a living, she connected with sixth generation farmer James Cummins on his New York U-pick orchard and the cidery was born.

When it comes to ribs, slow and steady wins the race. For Jake Neilson — associate brand manager at Oregon’s Square Mile Cider and amateur chef — slow, steady and cider champions the success of this apple-forward and approachable rib brine and sauce recipe.
“Low and slow, the longer and lower temp ribs cook, the better they are,” Neilson says. “Take your time, relax, the brine will keep them tender.

If you haven’t heard, it’s Cider Week in Grand Rapids, Michigan. The six-day citywide revelry of cider, particularly those from Michigan, kicked off Monday and coincides with the 12th annual Great Lakes International Cider and Perry Competition, the world’s largest cider judging this weekend. About 10 miles east of Grand Rapids is the township of Ada, home to the trees of Sietsema Orchards and Cider Mill.

Any given harvest at Eastman’s Forgotten Ciders in Wheeler, Michigan, is a rare one. The small, family-operated cidery exclusively produces its ciders from the apples on its estate orchard, Eastman’s Antique Apples, which plays host to more than 1,200 varieties of rare, elusive and heritage apples. Hailing from Russia, Turkey, Germany, France and England, many of the apples have found a new home in this orchard, and hardly anywhere else.

In Canada, no one pours more cider than Her Father’s Cider Bar + Kitchen. The Toronto-based cider-centric bar and eatery opened last May with 60 seats for the cider-loving public. Upon entry, the restaurant reveals a massive cider cooler for retail purchases, but the magic happens behind the counter where Her Father’s serves up cider three ways: in the glass, from the shaker and on the plate.

Boy brews beer. Girl drinks cider. Boy meets girl, makes her cider and eventually wins her over. Now boy and girl make cider as Chicago’s first licensed cidery, Right Bee Cider. Tenured brewer Charlie Davis and cider enthusiast Katie Morgan launched their urban cidery in late 2014, providing the cider-happy city with its own apple tipple.

First things first: ^5 is pronounced “high five.” The nano cidery — based in Portland, Oregon — keeps it weird like its city is known for, with each limited production cider it makes donning an equally exclusive name. Such is the case with Your Princess is in Another Castle, a barrel-aged sour peach cider. In a proud feminist nod to the male dominant beverage industry (and also a Super Mario Bros.

Shoulder season weather calls for comfort food, and few dishes hit the mark like French onion soup. A favorite menu item at Sonoma Cider‘s recently opened taproom and restaurant in Healdsburg, California, Executive Chef Jordan Adorni uses the house’s apple brandy as the flavor base to the sumptuous soup.
“Apple brandy creates a depth of flavor that can’t be obtained by simply using beef stock and herbs,” Adorni explains.

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