Apple Turnovers

In the spirit of Joe's cider posts, I will post an apple-themed "recipe." Yeah, it's not really a recipe, but it's a way of making something that tastes crazy good and autumnal. I actually made these for Joe and Helen's post-Thanksgiving Thanksgiving meal last year and they were one of the best desserts served. Basically I made apple pie filling (check any cookbook you own, there should be a decent apple pie recipe, just don't make the crust) and put it in some puff pastry squares, which I then folded into triangles. Puff Pastry is available in the frozen section of the grocery store. It's not good for you, but it's crazy delicious and often vegan, just thaw and fill with tastiness. Once the triangles were formed, I popped them onto a greased or floured cookie tray (check the instructions on the pastry box) and baked as instructed, until golden brown. Topped off with a little powdered sugar, they were as good as anything I've ever gotten from a bakery. It was all very semi-homemade. Semi-homemade, Mega-delicious.

The Wide World of Cider, part two

Since my teen years, I've been a cider enthusiast and a proponent of real cider over glorified apple juice that calls itself cider (see previous post). I'd been vaguely aware -- but only vaguely -- of cider's origins as some sort of alcohol-related drink. An encounter with some cheap-brand "hard apple cider" in college left me with a bad impression; it was nothing more than a crass apple-flavored wine cooler.

About a month ago, I ran across this article on Slate.com. Fascinating and informative, it details cider's traditional prominence in colonial America. It clarifies what traditional cider really is - not a malt-based beer derivative, but more of an apple-based wine. It challenged my notion of what the words "real cider" actually mean. And most importantly, it instilled in me a healthy curiosity and an eagerness to explore.

It's difficult to find cider in the U.S., as the craft has only recently been revived. Fortunately, we live in the age of the internet, and can have bottles shipped directly to us from producers (provided your state does not ban direct-to-consumer shipment; Free the Grapes!). I found Bellwether to have a nice variety of ciders, easy online ordering, and prompt shipping. The Slate article mentions other good online ordering options as well.

I ordered three types of cider from Bellwether. Liberty Dry, which they describe on their site as a good starting point for newcomers; Original, because why wouldn't you try the original; and Spyglass, which seems to be a non-sparkling version of Original, and was said to pair well with many foods.

What to expect: As the Slate article notes, "traditional cider tastes no more like apples than wine tastes like grapes." Don't expect a sugary apple juice taste, but rather a complex array of flavor tones for a more mature palate.

It's worth pointing out that ciders are not weighed down by alcohol content. The heaviest of the three I sampled was 6.9% alcohol. This left a lot of room to savor the flavors, and prevented the burden of an alcohol buzz.

The verdict: The ciders I sampled were very good. They're light and sweet (though note that I didn't sample any dry varieties). My overall impression is that the general taste of cider falls on a scale somewhere between white wine and champagne. Two of the ciders I sampled were sparkling; but the sparkle was gentler than any champagne I've ever had, very easygoing. I was impressed with these ciders, and look forward to seeking out more. They're crisp, fruity, and very tasty.

As Thanksgiving approaches, I can strongly recommend making one of the still ciders your table wine during the meal, or choose one of the sparkling ciders as an aperitif. As an apple-based beverage, they fit a harvest season meal perfectly. Order soon so you have them in plenty of time for the holiday!

The Wide World of Cider, part one

It's difficult to find a decent cider in southern California.

I grew up in northern Pennsylvania, a region that's both rich in and respectful of its apples. The end of summer always meant endless bushels of fresh, locally grown apples. It also meant weekly trips to the historic cider mill, where the apple cider was fresh-pressed and free of preservatives. You'd never find a more crisp, flavorful glass of cider.

The first couple of years after I moved to L.A., cider was impossible to find. The products labeled "cider" would have been laughable if they weren't so insulting. Clear, tan, sugar-infused liquid - in other words, apple juice. A completely different look, feel, and taste than real cider. I'm not sure why they're allowed to call apple juice "cider." You can't put orange juice in a bottle and sell it as pomegranate.

Real cider is taken directly from pressed apples. Sure, these days everything has to be pasteurized. But otherwise, it's left alone. You know you're looking at real cider if it's too thick to see through, and has sediment built up at the bottom of the container. (Shake before serving.)

Eventually, I was able to find a couple different brands of real cider down here in SoCal. They are, of course, full of preservatives, and the flavor is greatly diminished. But they're functional, and they're a great seasonal replacement for the more widely-available juices I drink the rest of the year.

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TOMORROW: The real real cider. A recent article in Slate.com alerted me to the fact that what we call cider is, in actuality, not the cider that our forefathers drank. Read the Slate article now, and come back tomorrow for a look at this variety of cider.

Pumpkin bars

Taken from Better Homes and Gardens New Cookbook (mine is an older version), here's a recipe for Pumpkiny goodness:

2 cups flour 1 1/2 cups sugar 2 tsp baking powder 2 tsp ground cinnamon 1 tsp baking soda 1/4 tsp salt 1/4 tsp ground cloves 4 beaten eggs (or flax seed to make vegan) 1 15-oz can pumpkin 1 cup cooking oil

Mix dry ingredients in a large bowl. Stir in wet ingredients until combined. Spread in an ungreased pan. Bake at 350 degrees for 25-30 minutes (until a toothpick comes out clean). Cool for 2 hours. Top with frosting. I used the creamy white frosting from this same cookbook (with orange coloring, of course.)

Wine of the Week - Les Caves Joseph 2007 Bordeaux Blanc

Trying something new. As I've noted before, I'm not much of a white wine drinker, and I was completely unfamiliar with Bordeaux Blanc at the time of purchase.

This wine is very light and fruity. Not complex. I'd recommend it to anyone looking for something simple to enjoy, not looking for a challenge.