Jeanne’s Apple Cider Punch

This beverage is served at nearly every gathering of the Martin Family.

1 gallon apple cider

12 ounce can frozen orange juice concentrate

2 liters ginger ale, chilled

Mix all together and serve.

Steve’s Apple Crisp

10 to 15 apples, peeled and sliced

1/2 cup cinnamon sugar

1/2 to 1 cup apple cider (orange juice may be used too)

Topping:

2 cups flour

2 cups sugar

2 sticks cold margarine or butter

Preheat oven to 400 degrees.  Layer sliced apples into an ungreased 13 X 9 X 2 inch pan.  Sprinkle cinnamon sugar in between each layer.  Use enough cinnamon sugar to cover each layer.  Once apples are to the top of the pan, cover with a final layer of cinnamon sugar, then pour apple cider over the entire mixture.

Mix the 3 topping ingredients together with a mixer until crumbly.  Cover the apples with the topping.  Bake for 45 minutes.  Cool and serve.

Note:  For the best apple flavor use a mixture of apple varieties (sweet, semi-sweet, and tart apples) and apple cider.  It makes a dessert with the most wonderful apple flavor!  It can’t be beat with a scoop of vanilla or cinnamon ice cream.

Baked Apple Dumplings with Cider Sauce

Recipe from Cook’s Country, October/November 2009

Dough
2 1/2 cups all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon salt
10 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
5 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled (we used Crisco)
3/4 cup cold buttermilk

Apple Dumplings
6 tablespoons sugar
1 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened
3 tablespoons golden raisins, chopped
4 Golden Delicious apples
2 egg whites, lightly beaten

Cider Sauce (see note at end of recipe)
1 cup apple cider
1 cup water
1 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons unsalted butter
1 tablespoon lemon juice

Make Dough:  Process flour, sugar, baking powder, and salt in food processor until combines.  Scatter butter and shortening over flour mixture and pulse until mixture resembles wet sand.  Transfer to bowl.  Stir in buttermilk, until dough forms.  Turn out onto lightly floured surface and knead briefly until dough is cohesive.  Press dough into 8 by 4 inch rectangle.  Cut in half, wrap each half tightly in plastic, and refrigerate until firm, about 1 hour.

Prep apples:   Adjust oven rack to middle position and heat oven to 425 degrees.  Combine sugar and cinnamon in small bowl.  In second bowl, combine butter, raisins, and 3 tablespoons cinnamon sugar mixture.  Peel apples and halve through equator.  Remove core with a melon baller being careful not to pierce through the end.    Pack butter mixture into each apple half.  (Refer to photos)

Assemble Dumplings:  On lightly floured surface, roll each dough half into 12 inch square.  Cut each 12 inch square into 4 6-inch squares.  Working one at a time, lightly brush edges of dough square with egg white and place apple, cut side up, in center of each square.  Gather dough one corner at a time on top of apple, crimping edges to seal.  Using a paring knife, cut vent hole in top of each dumpling.

Finish apples:  Line a rimmed baking sheet with parchment paper.  Arrange dumplings on prepared baking sheet, brush tops with egg white and sprinkle with remaining cinnamon sugar.  Bake until dough is golden brown and juices are bubbling, 20 to 25 minutes.  Cool on baking baking sheet 10 minutes.  Serve with Cider Sauce.

Cider Sauce:  Bring cider, water, sugar and cinnamon to simmer in saucepan and cook over medium-high heat until thickened and reduced to 1 1/2 cups, about 15 minutes.  Off heat, whisk in butter and lemon juice.  Drizzle over dumplings to serve.

Note from the Ivy Hill Farm test kitchen:  This above sauce is good but rather sweet.  We would suggest using 2 cups of cider, omit the water, and adjust the sugar to your desired sweetness.  Our cider is so tasty and sweet you may need very little additional sugar in the sauce.