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 A Cook's WaresTM Recipes |
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| The Wood family has been
making specialty cider products for seven generations - since 1882 - in
Springfield, Vermont. They still grind and press
apples on the farm's original screw press to make sweet cider, and
evaporate it in a wood-fired, stainless steel evaporator. Woods' Boiled Cider is
concentrated to about 7 to 1. It is simply concentrated cider with
nothing added - no sweeteners or preservatives. Use it in baking and
as a glaze for meats. Drizzle atop cake and ice cream. Reconstitute
with water for a delicious hot drink. Woods' Cider Jelly is concentrated about 9 to 1 and is just concentrated cider with nothing added, no preservatives or sweeteners. The cider from about 30 to 50 apples is concentrated in every pound of Cider Jelly. Use Cider Jelly with peanut butter for sandwiches, with cream cheese on bagels, on toast and doughnuts, or along with meat dishes and stews.
Woods'
Cinnamon
Cider Syrup is Woods' own special mixture of Boiled Cider and
Maple Syrup with a stick of
cinnamon in each bottle. It has the apple flavor of concentrated
cider but is not as tart. Use it on French toast, pancakes and
waffles, or as a delicious topping on ice cream or yogurt.
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Woods' Cider Recipes |
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| Harvest Stuffed Squash | ||
| Peach Cinnamon Tart | ||
| Thimble Cookies | ||
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Apple Pie with Cider Rum Sauce |
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8 apples, peeled and cut |
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Preheat oven to 375ºF.
Combine apples, rum, and cinnamon cider syrup in saucepan. Bring to
boil then reduce heat to simmer. Simmer for 15 min. or until apples
are tender when pierced with a fork. Spoon into a 9-inch pie pastry.
Mix brown sugar, flour, cinnamon and nutmeg and sprinkle over apple
filling. Dot with butter. Top with remaining pastry and cut
vents. Bake for 1 hour or until the filling is bubbly and crust golden. Serve with ice cream and hot Cinnamon Cider Rum Sauce (below). |
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Cinnamon Cider Rum Sauce |
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1/2 cup dark rum Whisk all the ingredients
except butter in saucepan. Bring |
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Boiled Cider Cookie Bars |
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Crust: |
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Filling: 2 eggs 1/2 cup milk 3 Tbs. flour 1/3 cups maple syrup 1/2 cup Woods' Boiled Cider Mix and pour into crust. Bake 10 minutes more at 350ºF. |
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Cinnamon and Apple Tart |
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| Pastry: 2 cups flour 1 Tbs. sugar 1/2 tsp. salt 3/4 cup shortening 1 egg, beaten 1/4 cup ice water 1 tsp. vinegar |
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| Mix flour, sugar, and salt in bowl or food processor. Cut in the shortening and mix until the size of peas. Combine egg, water, and vinegar in small bowl and mix well. Add the water mixture with the flour/butter and mix well. Form into a ball and chill. Press into a tart pan. | |
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Filling: 4-5 large apples, peeled and sliced thin 1/4 cup sugar 1/2 tsp. ground ginger 1 tsp. ground cinnamon 1 cup sour cream 1/2 cup Woods' Cinnamon Cider Syrup almonds (optional) |
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| Preheat oven to 400°F. Arrange apples over pastry in a circle, beginning at the edge, working towards the center. Mix sugar, cinnamon, and ginger and sprinkle over apples. Mix Cinnamon Cider Syrup with the sour cream and spread evenly over apples. Sprinkle with sliced almonds (optional). Decorate with several extra apple slices. Bake at 400°F for 10 minutes, then lower heat to 350°F and bake for another 20-30 minutes, or until apples are tender. | |
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Cider Jelly Glaze |
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| 4 Tbs. butter 3 Tbs. cream 1/4 cups Woods' Cider Jelly 2 Tbs. orange juice 2 Tbs. brown sugar 1 tsp. orange zest 3 Tbs. Brandy, Calvados, or Triple Sec |
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Melt butter and stir in sugar and jelly. Add the remaining ingredients and bring to boil. Reduce heat and cook for 5 minutes. Cool a little and spread over cake, cheesecake, or apple tart. |
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Harvest Stuffed Squash |
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| 2 or 3 butternut,
buttercup, or acorn squash, halved 1 large apple, peeled and chopped 1/4 cup Woods' Boiled Cider 1/2 cup walnuts, chopped into pea-sized pieces 1/3 cup brown sugar or maple syrup 1/2 cup fresh or frozen cranberries 1/4 cup. raisins (optional) 2 Tbs. butter |
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Preheat oven to 400°F. Wash squash, slice in half, and scrape out seeds. Place cut sides down on baking sheet and bake until squash is very tender when pierced with a fork. While keeping skin intact, scoop out squash and put in mixing bowl. Mash to make smooth. Meanwhile, combine chopped apple, boiled cider, walnuts, sugar/syrup, cranberries, and raisins in saucepan. Simmer over low heat for about 10 minutes or until apples are tender. Add the apple mixture to the squash and gently mix together. Scoop the squash/apple mixture back into the original shell. Put a tab of butter on top and return to oven for 5 minutes of until heated through. |
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| back to top | |
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Peach Cinnamon Tart |
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| Pastry: 1 cup flour 1/4 tsp. salt 1/4 cup butter 2-4 Tbs. water |
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Combine flour and salt in a mixing bowl. Cut in the butter and mix until crumbly. Sprinkle in 1 Tbs. cold water at a time, mixing well with a fork. Form into a ball. On a lightly floured surface, roll out pastry into a 12 inch circle. Place carefully into a tart pan. Press pastry 1/2 inch up sides of pan. Prick bottom of crust well with a fork. Bake at 450º for 10-12 minutes, or until golden. Cool on wire rack. |
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Filling: 4 oz. cream cheese, soft 2 Tbs. sugar 1/2 tsp. vanilla 4-5 medium peaches (peeled, pitted, and sliced) 1/2 cup Woods' Cinnamon Cider Syrup |
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| In small bowl stir together cream cheese, sugar and vanilla until smooth. Spread atop crust and arrange peaches in circle over cream cheese. Drizzle Cinnamon Cider Syrup over peaches and chill at least 2 hours. | |
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Roast Loin of Pork with Boiled Cider Glaze |
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1 boneless pork loin, about 3
lbs, trimmed |
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Place pork in a roasting pan. In small bowl combine remaining ingredients, except wine. Rub mixture over pork, cover, and marinate for 30 minutes. Pour off and reserve cider mixture. Add wine to the pan and place in 500° oven. Roast 15 minutes. Reduce heat to 350°F and roast about 30 minutes, basting occasionally with cider mixture, until thermometer registers 145-150°. Remove from oven and let rest 10 minutes. Place pan over medium heat. Add 1/2 cup water and scrape up caramelized bits, stirring until reduces slightly. Slice pork, drizzle with sauce, and serve immediately. |
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Thimble Cookies |
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| 1 1/2 sticks butter 1/2 cup sugar 4 egg yolks 1 tsp. vanilla 2 cups flour 1/4 cup Woods' Cider Jelly |
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| Cream butter and sugar. Beat in yolks and vanilla. Gradually work in flour. Shape into 1" balls. Place on ungreased baking sheet. With a floured thimble or thumb, press a hole into each ball and fill with jelly. Bake at 350°F for 25 minutes. | |
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