43 cider hot recipes

Hot buttered cider spiked with rum and simmered with whole cinnamon, allspice, cloves, and lemon peel. A warming spiked apple drink topped with a melting pat of butter.

From the Thanksgiving collection I been gathering over the years.

Peri-peri is a spicy marinade usually used with chicken that is very popular in Britain.

This is an easy to make version of real homemade Canadian Bacon. Also known as peameal bacon in Canada. Works wonderfully for peameal on a bun.

A spicy sauce made from chili peppers and olive oil that goes great with fish or over a tender steak.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Quick-pickled raw vegetables in a dill seed, apple cider vinegar, and hot sauce brine. Ready after 24 hours in the fridge, no canning required.

Texas-style smoked brisket with a spicy chili rub and a beer-based mop sauce. Smoked low and slow over wood chips for tender, smoky bark and pink smoke ring.

North Carolina vinegar barbecue sauce with apple cider vinegar, white vinegar, hot sauce, and red pepper flakes. A thin, tangy no-cook sauce for pulled pork.

Instead of traditional hot dog, braising leeks and apples in cider adds incredibly delicious flavour to hot dog!

NYC-style baked hot dogs smothered in a tangy onion sauce made with ketchup, apple cider vinegar, dry mustard, and paprika. Foot-long franks with a Coney Island vibe.

Spicy marinated shrimp for a crowd with 10 pounds of shrimp soaked overnight in olive oil, cider vinegar, capers, and hot sauce. A make-ahead party appetizer that serves 20.

Goan prawn vindaloo with a tart vinegar-chili paste ground fresh from whole cumin, mustard, and peppercorns. Fiery Indian seafood dish with very little sauce and a deep, punchy spice crust.

A zesty homemade salad dressing with olive oil, two types of vinegar, Romano cheese, garlic, and a kick of hot sauce. Mixes up in 5 minutes flat and gets better as it chills.

Slow-simmered pork burrito filling with cubed pork, jalapeno, bell peppers, cumin, oregano, and green chiles. Browned and braised until fork-tender for stuffing into warm tortillas.

Curried cucumber and tomato soup, a chilled summer puree of garden produce blended with curry powder, garlic, and hot sauce. No-cook, vegan, and ready after a quick chill.