915 cidre recipes

This is a great cake to serve with hot spicy cider. It is moist, fruity and sparkled with spices. It is an especially fine choice as a gift fromyour kitchen during the holiday times.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Surprise your loved one with this scrumptious chicken dish that will add a kick to anyone's tastebuds.

Battered eggplant slices deep-fried until crispy and drizzled with a spicy Sichuan sauce of chili bean paste, black vinegar, ginger, and tomato paste. A vegetarian Chinese dish with serious crunch and heat.

Pickled pumpkin with cinnamon, ginger, allspice, cloves, and orange juice in a sweet vinegar brine. A unique fall preserve that's perfect for canning and gifting.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

Oyster-stuffed pork loin rolls tender spiral-cut pork around a creamy oyster-and-celery dressing, crusted in cracked peppercorns, served over apple cider cream sauce. A Gulf Coast holiday showpiece.

Cranberry apple relish with cider-cooked apples, raw cranberries, sugar, cinnamon, and cloves. A ratio-based holiday condiment you can scale to any batch size.

Seafood never had it so good, and neither have you with this unique blend of chili and sauteed shrimp that has a distinctive Thai influence.

Red cabbage slow-braised with toasted caraway seeds, currants, red wine, and vinegar until sweet and tangy. A vegetarian Northern European side that tastes even better the next day.

Sour cream apple pie with a cinnamon-spiced shortbread crust and a buttery walnut streusel top. McIntosh apples bake into a custardy filling that sets up creamy under the crunchy walnut topping.

A rustic Italian cauliflower soup simmered in beef broth with plenty of garlic, red pepper flakes, and fresh parsley. Ladle it into bowls and shower with freshly grated Romano cheese. Simple, bold, and soul-warming.

Golden sautéed parsnips with apples, pearl onions, fennel seeds, and sage, finished in a glossy honey-mustard cider glaze. A stunning vegetarian side for autumn and winter tables.

Nuclear Waste cocktail with blue curacao and Irish cream liqueur topped with cider for a murky, sci-fi green drink. A deliberately ugly Halloween party drink that tastes surprisingly good.

Hot mulled spice mix with whole cinnamon sticks, star anise, cloves, allspice, coriander seeds, dried lemongrass, mint, and orange zest. Make a big batch for mulled wine, cider, and warm holiday drinks.

Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.