Copy
Rim's Edge Orchard 2016 Newsletter Vol 12
 
View this email in your browser
Share
Tweet
Forward
+1

Final Days of the 2016 Season....Thursday (11/3), Friday (11/4), Saturday (11/5)

These are the last 3 days of the 2016 season, we will be open through Saturday and closed on Sunday!  You have once again picked our trees bare, and we hope you enjoyed it as much as we have!
 
Like http://www.facebook.com/rimsedgeorchard on Facebook

This week there will be no Pick Your Own, Pumpkins, or Hayrides, but we still have plenty of delicious apples available in store.

EverCrisp -- HUGE hit during its debut last weekend!  Limited quantities still available, and due to this we will be limiting to 1 half peck per family.  Come get this new, delicious, crisp apple.  
SnowSweet
Empire
Royal Cortland

We also have plenty of cider!  Remember, cider can be frozen and saved for later and is a great beverage for any holiday get-together.  Additionally, stock up on our pure maple syrup and local honey to get you through the Winter, Spring and Summer...and we look forward to seeing you next fall!

Below is a new recipe as well as some of our favorite recipes to make with Apple Cider...both delicious drinks and foods that are perfect for any gathering of friends!  Also, did you know you can find all of our newsletters and recipes on our website 
EverCrisp
Royal Cortland
SnowSweet
Empire

Recipe Corner

Apple Butter

Source:  Vicki Ursprung of Shorewest Realtors has been making this recipe for years and dropping samples off for the staff of Rim's Edge Orchard...it is delicious and we thank her very much for her sharing!
http://allrecipes.com/recipe/21205/all-day-apple-butter/

Ingredients
5 1/2 pounds apples - peeled, cored and finely chopped
4 cups white sugar
2 teaspoons ground cinnamon
1/4 teaspoon of ground cloves 
1/4 teaspoon of salt

Directions
  1. Place the apples in a slow cooker. In a medium bowl, mix the sugar, cinnamon, cloves and salt.  Pour the mixture over the apples in the slow cooker and mix well.
  2. Cover and cook on high 1 hour
  3. Reduce heat to low and cook 9 to 11 hours, stirring occasionally, until the mixture is thickened and dark brown.  Uncover and continue cooking on low for 1 hour.  Stir with a whisk, if desired, to increase smoothness.
  4. Spoon mixture into sterile containers, cover and refrigerate or freeze.
 

Apple Pie Spiced Cider

Source:  http://www.marthastewart.com/318051/apple-pie-spiced-cider

Ingredients:
  • 1 1/4 quarts apple cider
  • 3 TBsp firmly packed light-brown sugar
  • 7 whole cinnamon sticks (6 of them for garnish)
  • 1 tsp ground allspice
  • 1/2 tsp ground ginger
  • Ground Cloves
  • Freshly grated Nutmeg
  • Salt
  • 1/2 Cup Calvados, or other brandy (optional)
Directions:
  • In a medium saucepan, whisk together cider, sugar, spices, 1 cinnamon stick and salt. Bring to a simmer over medium-low heat. Remove from heat; pour in brandy if desired.  Strain into a pitcher; discard solids. Serve in mugs, garnish with cinnamon stick
REO Recommendation:  Great for entertaining with relatives and friends, but also a great idea for that evening during/after the first snowfall!
 

Apple Cider Pancakes with Caramel Apple Syrup

Source:  http://www.tasteandtellblog.com/apple-cider-pancakes-with-caramel-apple-syrup/

Pancake Ingredients:
  • 2 Cups all-purpose flour
  • 2 TBsp sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 containers (5.3 oz each) Yoplait Greek Blended Vanilla Yogurt (or equivalent)
  • 1 Cup Apple Cider
  • 2 eggs, separated
Caramel Apple Syrup Ingredients
  • 1/4 Cup butter
  • 1/4 - 1/2 Cup Apple Cider
  • 1 Cup Brown Sugar
Pancake Instructions:
  • In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, combine the yogurt, cider and egg yolks. Combine the wet ingredients with the dry ingredients and mix until just combined.
  • In another bowl, beat the egg whites until stiff peaks form. Add 1/4 of the egg whites into the pancake batter and stir to lighten up the mixture. Add the remaining egg whites and fold in, just until combined.
  • Heat a griddle over medium heat. Spray with non-stick cooking spray or melt a small amount of butter on the griddle. Pour batter by 1/4 cupfuls onto the hot griddle. Cook until browned, then flip and cook on the second side.
Syrup Instructions:
  • In a small saucepan, melt the butter. Add the apple cider, then stir in the brown sugar. Cook, whisking until it comes to a boil. Boil for 1 minute, whisking constantly. Serve warm!
REO Recommendation: you cannot go wrong with this recipe! Preparing your own syrup may be a bit much, feel free to use Rim's Edge Pure Maple Syrup instead!
 

Apple Cider Floats

Source:  http://www.makeandtakes.com/apple-cider-float-bar

Ingredients:
  • Apple Cider
  • Ginger Ale
  • Vanilla Ice Cream
  • Whipped Cream
  • Caramel Sauce
Directions:
  • Mix equal parts of Apple Cider and Ginger Ale
  • Fill glass with vanilla ice cream, then pour in the cider/ginger ale mix
  • Top with whipped cream and drizzle caramel sauce
REO Recommendation: The kids love this one! 
 

Apple Cider Donut Muffins

Source: http://www.bakedbyrachel.com/apple-cider-donut-muffins/

Ingredients:
  • 1 1/2 C all purpose flour
  • 1/2 C granulated sugar
  • 1/2 C light brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 3/4 C Apple Cider
  • 1 egg
  • 1/2 tsp vanilla extract
Topping
  • 7 TB unsalted butter, melted
  • 3/4 C granulated Sugar
  • 1 1/4 tsp cinnamon
Instructions:
  • Preheat oven to 350, grease muffin pan and set aside
  • In medium bowl  combine apple cider, egg and vanilla extract
  • In a large bowl, or stand mixer combine flour, 1/2 C granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon and nutmeg. With mixer running on low, slowly incorporate wet ingredients. Mix until batter is just combined and no streaks remain. Using a large cookie scoop, divide batter between prepared muffing cavities. 
  • Bake for 15-18 minutes or until a toothpick inserted comes out clean. Immediately turn out onto a baking sheet or cutting board. 
  • Melt butter in a medium bowl. Combine remaining granulated sugar and cinnamon in another medium bowl. Coat each muffin entirely in melted butter then roll in a cinnamon-sugar mixture. Transfer to a wire cooking rack, positioned over a baking sheet, to cool completely.
REO Recommendation:  dice 1 Cup of Cortland or Royal Cortland apples and throw those into the batter.
Copyright © 2016 Rim's Edge Orchard, All rights reserved.

Phone: 262.509.0090


Want to change how you receive these emails?
You can update your preferences or unsubscribe from this list

Email Marketing Powered by Mailchimp