Keeping with the apple theme, I would like to share with you my simple apple cider recipe. I don't like my cider to be too spiced, if there are so many in my drink that my tongue feels numb and my nose itches, there's just too much going on. The thing about flavor is that you CAN have too much. Whether you are making a cider, a soup, a marinara sauce, or anything else, you want each ingredient to contribute to the experience of the taster. Ingredients are building blocks and an engineer's ideal finished product is simple, no more complicated than it needs to be, and works efficiently. That's what this cider does. My secret trick: The Vanilla Bean.
This recipe does not use vanilla extract, but instead the creamy richness of the vanilla bean itself. It is much more aromatic and it stands out on its own - just the right amount. Make sure to store any left over vanilla in an airtight container.
Like with all Paleo dishes, start with the best things you can find.
CIDER:
4 cups apple juice (no sugar added - I used the Simply brand)
1/2 vanilla bean
2 whole cinnamon sticks
1/8 tsp cloves
#1: Place your apple juice in a pan over low heat.
#2: Fillet half of a vanilla bean down the center and toss in to the pan with the remaining ingredients.
#3: Let your cider cook for about 20 minutes or until you start to see small bubbles forming at the edges of your pan. You do not want this to come to a boil.
#4: Strain the cider to catch the remaining vanilla bean and bits of cinnamon sticks which have come loose. (Straining twice may be needed if you see lots of bits. Cheese cloth does wonders.)
#5: Return to low heat and serve warm.
Yeilds: 8 servings
Some of the tiny vanilla beans and bits of clove may still end up in your pot - that's okay! These flavors will continue to incorporate over time. I just keeps getting better!
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