Fall Fresh Apple Cider
"Golden Delicious Apples"
It takes a two-hour plane ride to Seattle and then another 2+ hours to drive east of the mountains (Cascades) for the annual Apple Cider party our friends have each year. And every year I think how crazy it is to travel so far for this fall ritual which involves a decent amount of sweat equity and the ability (this year) to brave the cold. My attitude seems to change midstream once I have my first glass of freshly pressed, unfiltered sweet – but tart – cider. It’s the best ever and at that point I am one happy camper (or worker, in this case.)
This year we used a blend of apples; Golden Delicious, Reds (not related to Goldens) and Granny Smith which, according to reports, the Beatles Apple records adopted as their symbol. Really? In any case, the combination of apples used for our cider produced a sweet flavor which was infused with a decent “bite” of sour (probably the Grannys) for a totally delicious, refreshing treat.
It’s hard to convey just how good fresh cider is but suffice it to say I’m quite bitter that I can’t bring it on the plane ride home. In past years I would bring a few gallons home despite the odd looks from the other passengers (how do you explain “I’ve got two gallons of cider here – but don’t worry, they’re in the overhead and oh yeah, your seat is right below…”)
While you probably won’t be setting up your own cider processing line soon, you might want to try the apple dip recipe below. It was provided by the “cook” at the cider party who said it’s her son’s favorite. Enjoy!
Ardie’s Apple Dip
- 8 oz. cream cheese (low fat is ok)
- 1/2 cup brown sugar
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
Mix ingredients together and add 3/4 cup toffee bits. Dip tart apples!
Pressing the apples
The filling station
The finished product (86 gallons!)