Recipes

Ingredients:

For the muffins:

– 2 cups all-purpose flour

– 1 1/2 teaspoons baking powder

– 1/2 teaspoon baking soda

– 1/2 teaspoon salt

– 1 teaspoon ground cinnamon

– 1/4 teaspoon ground nutmeg

– 1/2 cup unsalted butter, melted

– 1/2 cup granulated sugar

– 1/2 cup brown sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 3/4 cup Baugher’s apple cider

– 1/4 cup milk

 

For the cinnamon sugar coating:

– 1/2 cup granulated sugar

– 1 teaspoon ground cinnamon

– 1/4 cup unsalted butter, melted

 

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

3. In a separate large bowl, whisk together the melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth and combined.

4. Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider and milk, and stirring until just combined. Be careful not to overmix.

5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.

6. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

7. While the muffins are baking, prepare the cinnamon sugar coating. In a small bowl, combine the granulated sugar and ground cinnamon.

8. When the muffins are done baking, allow them to cool in the pan for 5 minutes.

9. Remove the muffins from the pan and dip each muffin in the melted butter, then roll in the cinnamon sugar coating until evenly coated.

10. Transfer the muffins to a wire rack to cool completely.

Ingredients:

– 4 cups mixed vegetables (such as carrots, Brussels sprouts, sweet potatoes, and red onions), chopped into bite-sized pieces

– 1/4 cup olive oil

– 1/4 cup Baugher’s apple cider

– 2 cloves garlic, minced

– 1 teaspoon chopped fresh thyme

– Salt and pepper, to taste

 

Instructions:

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, toss the mixed vegetables with olive oil, apple cider, minced garlic, chopped fresh thyme, salt, and pepper until well coated.

3. Spread the vegetables in a single layer on a large baking sheet.

4. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

5. Remove from the oven and serve the roasted vegetables hot as a delicious side dish.

Ingredients:

– 2 lbs pork belly, skin removed and cut into cubes

– Salt and pepper, to taste

– 1 tablespoon olive oil

– 1 onion, chopped

– 2 cloves garlic, minced

– 1 cup Baugher’s apple cider

– 1 cup chicken or vegetable broth

– 2 tablespoons soy sauce

– 2 tablespoons brown sugar

– 2 sprigs fresh thyme

– 1 bay leaf

 

Instructions:

1. Season the pork belly cubes with salt and pepper.

2. In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium-high heat.

3. Add the pork belly cubes to the pot and cook until browned on all sides, about 5-7 minutes.

4. Remove the pork belly from the pot and set aside.

5. In the same pot, add the chopped onion and garlic. Cook until softened, about 3-4 minutes.

6. Return the pork belly to the pot.

7. Add the apple cider, broth, soy sauce, brown sugar, thyme sprigs, and bay leaf.

8. Bring the mixture to a simmer, then reduce the heat to low.

9. Cover and cook for 2-3 hours, or until the pork belly is tender and cooked through, stirring occasionally.

10. Once the pork belly is cooked, remove the thyme sprigs and bay leaf.

11. Serve the braised pork belly hot, spooning the apple cider sauce over the top.

12. Garnish with chopped fresh parsley, if desired.

Ingredients:

– 4 salmon fillets

– Salt and pepper, to taste

– 1 tablespoon olive oil

– 1/2 cup Baugher’s apple cider

– 2 tablespoons maple syrup

– 1 tablespoon Dijon mustard

– 1 tablespoon soy sauce

– 1 clove garlic, minced

– 1 teaspoon grated fresh ginger

– Chopped fresh parsley, for garnish

 

Instructions:

1. Season the salmon fillets with salt and pepper.

2. In a large skillet, heat the olive oil over medium-high heat.

3. Add the salmon fillets to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. Cook to an internal temperature of 145 F.

4. In a small saucepan, combine the apple cider, maple syrup, Dijon mustard, soy sauce, garlic, and ginger.

5. Bring the mixture to a simmer over medium heat and cook for 10-20 minutes, or longer if you desire a thick consistency.

6. Spoon the glaze over the cooked salmon fillets.

7. Garnish with chopped fresh parsley before serving.

Ingredients:

– 1 bottle of white wine (such as Pinot Grigio or Sauvignon Blanc)

– 2 cups Baugher’s apple cider

– 1/4 cup brandy

– 2 apples, thinly sliced

– 1 orange, thinly sliced

– 1 cinnamon stick

– 1/4 teaspoon ground cinnamon

– Sparkling water or club soda (optional, for serving)

– Ice cubes

 

Instructions:

1. In a large pitcher, combine the white wine, apple cider, brandy, sliced apples, sliced orange, cinnamon stick, and ground cinnamon.

2. Stir well to combine.

3. Refrigerate for at least 2 hours, or until chilled.

4. To serve, fill glasses with ice cubes and pour the sangria over the ice.

5. If desired, top each glass with a splash of sparkling water or club soda for a bit of fizz.

6. Garnish with additional apple slices and cinnamon sticks, if desired.