Posts from December 2012
Mulled hard cider: Black Star Farms’ own recipe
Sunday, December 16, 2012
Cherrywine.com features hard ciders from two kinds of producers: dedicated cideries who make nothing but cider, and wineries who make fruit wine but also include hard cider as an offering.
One of the latter is Black Star Farms, a winery and “agricultural destination” in northwestern lower Michigan that makes all kinds of grape wine, fruit wine, brandies, eau de vie and even a hard apple cider.
Black Star also has lodging, the Inn at Black Star Farms, and a café called The Hearth & Vine that’s run by executive chef Jonathan Dayton, whose menu changes according to what ingredients are seasonally available from the estate and local area farms.
Since, to quote a famous Christmas carol, “It’s the most wonderful time of the year,” here’s Black Star’s very simple recipe for a cold-weather, holiday fave: mulled hard cider:
1 bottle Black Star Farms Hard Apple Cider (any dry-tasting hard cider will work as a replacement, note: this cider comes in wine-sized 750ml bottle.)
6 oz. water
1/2 cup sugar (don’t worry, Black Star’s hard cider is semi-dry and tastes even dryer than its 6% residual sugar)
1/2 teaspoon cinnamon
1/4 teaspoon ground clove
Couple sprinkles of ground nutmeg
Combine all ingredients into saucepan and give it a good stirring. Now, no more stirring! Heat gently but do not boil. All of the spices will float to the top. Skim them off, serve warmed, happy holidays!
Categories: Restaurateur's Blog