Apple Cider Donuts

Ingredients

  • 1 and ½ cups apple cider

  • 2 cup all-purpose flour 

  • 1 cup granulated sugar 

  • ¾ teaspoon ground cinnamon 

  • ¾ teaspoon apple pie spice 

  • 6 tablespoons, unsealed butter, melted 

  • 1 teaspoon baking soda 

  • ¾ teaspoon baking powder

  • 1 teaspoon ground cinnamon 

  • 1 teaspoon apple pie spic 

  • ¼ teaspoon salt 

  • 2 tablespoons unsalted butter, melted

  • 1 large egg - at room temperature 

  • ½ cup packed light or dark brown sugar 

  • ½ cup granulated sugar 

  • ½ cup milk - at room temperature 

  • 1 teaspoon pure vanilla extract

Instructions:

  1. Reduce the apple cider: Stirring occasionally, simmer the apple cider in a small saucepan over low heat until you’re left with about ½ cup. Start checking at 10 minutes, 15 minutes, 20 minutes, etc until you have ½ cup. Mine takes about 20 minutes. If there are any spices or solids on top of your reduced apple cider, leave them. Set aside to cool for 10 minutes.

  2. Preheat oven to 350 F - Spray donut pan with non-stick spray. Set aside. 

  3. Make the donuts: Whisk the flour, baking soda, baking powder, cinnamon, apple pie spice, and salt together in a large bowl. Set aside. 

  4. Whisk the melted butter, egg, brown sugar, granulated sugar, milk and vanilla extract together. Pour into the dry ingredients, add the reduced apple cider, and whisk everything together until smooth and combined. The batter will be slightly thick. 

  5. Spoon the batter into the donut cavities - for ease, I highly recommend using a large zipped-top bag. Cut a corner off the bottom of the bag and pipe the batter into each donut cup, filling about halfway. 

  6. Bake for 10-11 minutes or until the edges and tops are lightly browned. To test, poke your finger into the top of the donut. If the donut bounces back, they’re done. Cool donuts for 2 minutes then transfer to a wire rack. Re-grease the pan and bake the remaining donut batter. 

  7. Coat the donuts: Combine the granulated sugar, cinnamon, and apple pie spice together in a medium bowl. Once cool enough to handle, dunk both sides of each donut in the melted butter, then generously in the apple spice topping. 

  8. Donuts are best served immediately. Leftovers keep well covered tightly at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Apple Cider Pulled Pork

Ingredients

  • 2 pork tenderloins (about 2.5 pounds) 

  • 2 tbsp avocado oil 

  • 1 small yellow onion, diced

  • 3 cloves garlic, minced 

  • 3 tbsp coconut sugar or brown sugar

  • 2 tsp salt 

  • 1 tsp pepper 

  • 2 tsp chili powder

  • 2 tsp smoked paprika

  • 1 cup apple cider

Instructions: Heat a large skillet with avocado oil

  1. Saute pork on each side for 2 minutes, until slightly browned. Place pork aside on a plate. 

  2. Saute onions for 2-3 minutes and then add garlic. Let cook for another minute or so. 

  3. In a crockpot, turn to low heat. Add pork, onions + garlic, all and apple cider

  4. Let cook for 6-8 hours on low or until easy to peel apart with fork

Apple Cider Smoothie

Ingredients

  • 2 cups fresh Apple Cider 

  • 1 cup Greek yogurt 

  • 1 cup apple, cored and cut into chunks 

  • 2 tablespoons honey 

  • ½ teaspoon ground cinnamon 

  • Enough ice to fill blender ¾ full

Instructions:

  1. In a canister of a blender, combine the apple cider, yogurt, apple, honey and ice. Blend until reaches desired consistency 

  2. Pour into two tall glasses, top with apple slices (if desired) and serve immediately. 

Apple Cider Pancakes

Ingredients

  • For the Pancakes 

    • 2 cups all-purpose flour 

    • 4 tablespoons granulated sugar 

    • 1 and ½ teaspoon ground cinnamon 

    • 2 teaspoons baking powder 

    • 1 teaspoon baking soda

    • ½ teaspoon salt

    • 1 cult apple cider 

    • 1 cup buttermilk 

    • 2 large eggs 

    • 4 tablespoons vegetable or canola oil

    • 2 teaspoons pure vanilla extract 

    • 1 cup shredded apples 

    For the toppings 

    • 2 to 3 apples - washed, peeled, cored and chopped into large chunks (Gala Apple)

    • ½ cup packed brown sugar

    • 2 tablespoons unsalted butter 

    • 1 teaspoon ground cinnamon

Instructions:

  1. Heat a pancake pan or a large griddle over medium heat

  2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, cinnamon, baking powder, baking soda and salt. Add shredded apples and stir to coat with flour mixture. Set aside.

  3. In another mixing bowl, whisk together the wet ingredients: apple cider, buttermilk, eggs, oil and vanilla. 

  4. Add wet ingredients to dry ingredients and stir with a wooden spoon, do not overmix. The batter should be lumpy. 

  5. Using a  ¼ cup scoops (or an ice cream scoop), pour batter on a hot griddle. Cook pancakes on the first side, until you see air bubbles appearing around the edge and toward the center. Flip and cook about 2 more minutes.

  6. Place pancakes on a large plate and cover with foil each time you add to the stack to keep them warm 

  7. Melt better in a large skillet 

  8. Add apple chunks. Cook, stirring often, until the apples are soft but not mushy

  9. Add brown sugar and cinnamon and cook until sugar melts in a syrup. 

  10. Remove from the heat 

  11. Top pancakes with topping and serve.