Subj : 9/30 Mulled Cider Day - 1
To   : All
From : Dave Drum
Date : Sun Sep 29 2024 03:22 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Slow-Cooker Mulled Cider
Categories: Fruits, Herbs, Booze, Citrus
     Yield: 16 servings

     3 tb Green cardamom pods
     2 ts Whole black peppercorns
     2    (3" to 4") cinnamon sticks;
          - extra for garnish, if
          - desired
     1 ts Whole allspice berries
     1    (4" to 5") piece fresh
          - ginger; peeled
   1/2    Lemon; scrubbed, thin sliced
          - seeded, extra for garnish,
          - opt
   1/2 sm Orange; scrubbed, thin
          - sliced, seeded, extra for
          - garnish, opt
          Generous pinch of salt
     1 ga Apple cider; pref
          - unfiltered
   750 ml Bottle rye whiskey, more if
          - desired (opt)
     1 ts Vanilla extract

 Put the cardamom pods on a cutting board. Lay the flat
 of a chef's knife over them and gently smack the flat of
 the knife to lightly crush and crack the pods. Add the
 cardamom pods, peppercorns, cinnamon sticks and allspice
 berries to a medium skillet over medium-high heat. Toast
 the spices, shaking the pan often, until very fragrant,
 about 3 minutes.

 Transfer the cinnamon sticks into a 6- to 8-quart slow
 cooker. Tie up the remaining spices into a cheesecloth
 bundle, and add that to the slow cooker as well. (If you
 don't have cheesecloth, you can use tea infusers or
 loose tea bags. You could also put the spices directly
 into the slow cooker, then strain the mixture as you
 serve.)

 Cut the piece of peeled ginger in half lengthwise and
 smash each piece by laying the flat of the knife over it
 and smacking with the heel of your hand. (At this point,
 put the slow cooker in the spot where you'd like to
 serve it, because it will become difficult to move once
 you've added all of the liquid.) Add the ginger, lemon,
 orange, salt and apple cider to the slow cooker. Cover,
 and cook on high for 3 hours.

 Reduce the heat to warm. Add the rye whiskey and vanilla
 and stir to combine. You can leave the cider on warm for
 several hours, allowing guests to serve themselves,
 adding additional citrus slices and cinnamon sticks to
 their mugs, as desired.

 By: Sarah DiGregorio

 Yield: 16 servings (about 19 cups)

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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