Apple Cider Donuts | Basics with Babish
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Spiked Hot Mulled Apple Cider | Holiday Cocktail Recipe
Full Recipe:
This easy recipe for Spiked Hot Apple Cider is perfect for Thanksgiving and Christmas! Made with cinnamon sticks, star anise, clove, allspice, fresh oranges and a spiced rum to warm you right up!
Make This Apple Pie Filling for your Pies & Tarts
Print the Recipe:
Ingredients
10 apples, peered, cored, and sliced
4 oz (114 g) unsalted butter
3/4 cup granulated sugar
1 cup packed light brown sugar
4 and 1/2 tablespoons (50g) cornstarch
1 tablespoon ground cinnamon
1/4 teaspoon salt
1/2 cup heavy whipping cream
Instructions
Melt the butter in a large skillet over medium heat. Add all of the remaining filling ingredients except for the cream. Cook the filling until it thickens. The apples should be fork tender. Remove from the heat and add the heavy cream. Mix and set aside to cool completely. The filling can be stored in the refrigerator in an airtight container for up to 2 weeks.
Notes
If the apples release too much liquid, the filling may take longer to thicken. To prevent the apples from getting mushy, combine a tablespoon of cornstarch with 2 tablespoons of warm water together in a bowl. Whisk tigether and add to the filling. This will help thicken the juices faster. If the filling gets too thick (too much cornstarch), thin it out with some more heavy cream and a splash of water or apple juice.
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Quick Old Fashioned Homemade Apple Pie Recipe Using Cast Iron Apple Peeler
Peel, core and slice apples in seconds with the Purelite Apple Peeler. Makes baking an apple pie easier and faster!
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Old Fashioned Apple Pie Recipe
INGREDIENTS
3 pounds good cooking apples such as Granny Smith, Jonagold, Golden Delicious, Fuji, or Braeburn (about 6 to 8 apples, depending on the size of your apples and the size of your pie dish)
1 tablespoon lemon juice or apple cider vinegar (to toss with the sliced apples so they don't brown as you slice them)
1/2 cup to 2/3 cup sugar, depending on how sweet you like your pie
3 tablespoons all-purpose flour for thickening
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 tablespoon brandy (Optional. By the way, if you have Calvados apple brandy, use it!)
1 teaspoon vanilla extract
1 recipe double crust sour cream pie dough, OR all-butter crust, OR your favorite pie crust recipe
1. Peel, core, and slice the apples using the apple peeler. As you cut your apple slices, add them to a large bowl and sprinkle them with a little lemon juice or apple cider vinegar to help keep them from turning brown.
2. Make the apple pie filling: Combine sugar, flour and spices (allspice, nutmeg, cinnamon) in a bowl. Add the flour mixture to the apple slices and use your hands to distribute the flour through the apples so they are well coated. Then sprinkle with brandy and vanilla extract and stir to coat all the apples.
3. Preheat oven to 375° F.
4. Roll out the dough and line bottom pie plate: Remove one disk of pie dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Place disk on a lightly floured, clean, flat surface. Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick. As you roll out the dough, check to make sure it isn't sticking. If and when it starts to stick, gently lift it up and sprinkle a little more flour on the table surface or on the pie dough to keep the dough from sticking. Gently place the rolled out dough onto a 9-inch pie plate. Press down to line the pie dish with the dough.
5. Place apple slices on top of the bottom crust: Arrange the apple slices in the dough-lined pie plate. Mound the apples in the center.
6. Roll out top crust, place over apples, trim and crimp edges: Roll out the second disk of dough, again to 12-inches. Gently place the second round of pie dough over the apples. Trim excess dough with kitchen shears, leaving a 3/4 inch overhang from the edges of the pie pan.
7. Brush with egg wash, cut vents: Place egg yolk and cream in a small bowl and use a fork to stir until well combined. Use a pastry brush to brush the egg wash over the top and fluted edges of the pie. Use a sharp knife to cut slits in the top of the pie crust for steam vents. Fold the dough under itself so that the edge of the fold comes right to the edge of the pan. Press the top and bottom dough rounds together as you flute edges using thumb and forefinger or press with a fork.
8. Bake: Place pie on oven rack centered over the baking sheet on the rack below it to catch any drippings. Bake the pie at 375°F until crust begins to lightly brown, about 20 minutes, then reduce heat to 350°F. Bake until crust is golden and juices are bubbling, anywhere from an additional 45 minutes to an hour, depending on the type of apples you are using. (About halfway through baking check to make sure the pie isn't browning too much. When it's nicely browned, tent the pie with a large piece of aluminum foil to keep the pie from browning further.)
How to make a Warm Apple Cider Old Fashioned - Boozing with Boomers Episode 39
Learn how to make a warm Apple Cider Old Fashioned, which is a batched cocktail you can heat up and serve up in an Irish whiskey glass or some other heat resistant glass. It is made with the following ingredients: Maker’s Mark bourbon, Apple Cider, Maple Syrup, fresh squeezed lime juice, Fee Brothers Black Walnut bitters, and cinnamon sticks. The same cinnamon sticks we cook with can also be used as an optional garnish.
My latest creation is a twist on the Old Fashioned, which dates back to 1806. At that time, it was defined as a drink made up of “a stimulating liquor, composed of spirits of any kind, sugar, water and bitters”. Soon after its creation, American whiskey became very popular and took over as the base spirit. Therefore, most Old Fashioneds today are made with Bourbon or Rye, but the template works for any liquor you desire. The key is to use a good liquor as the recipe is meant to highlight the essence of your chosen spirit.
I added a couple of twists to this template to make a great fall drink to share amongst friends. One friend described this drink as Apple Pie, which gives you an idea of how well all these flavors came together. We will use Bourbon for the liquor, Maple Syrup as the sugar, Black Walnut bitters for the bitters, and a splash of lime juice which I found brightens up the flavor of the entire drink.
The reason I decided it would be best as a batched cocktail, is this also allows us to heat it up with cinnamon sticks, to add another layer of flavor for us to enjoy…and we can use the “cooked” cinnamon sticks as garnish, so no waste!
Thanks for watching and Cheers! Dave
How to make WARM SPIKED APPLE CIDER - The Perfect Autumn Adult Drink & Classic Cool Weather Cocktail
#applecider #spikedcider #cocktail #apples #adultbeverage #spicedrum #drinks #autumn #holiday #fallcocktails #fruit
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1-gallon fresh apple cider
2 medium oranges (one for garnishing (optional)
1 (1 1/2-inch) piece fresh ginger
5 (3-inch) cinnamon sticks (more for garnishing (optional)
1 tablespoon whole cloves
1 1/2 teaspoons of Chinese Five-Spice powder, or 5-star anise pods
2 cups dark, spiced rum
INSTRUCTIONS
Pour the cider or juice into a 5-quart or larger slow cooker, or a Dutch oven. Cut the oranges into 1/4-inch-thick rounds. Cut the ginger into 1/4-inch-thick slices. Add both to the slow cooker.
Add the cinnamon sticks, Chinese Five-Spice powder, and whole cloves. To make it easier to serve, place the cloves in a tea ball first, or place in a double layer of cheesecloth or coffee filter, gather it up into a sachet, and tie closed with kitchen twine. OR, stud an apple with the whole cloves.
Cover and cook until the flavors meld, about 4 hours on LOW.
Add the rum and stir to combine. Let sit for 10 minutes for the flavors to meld. Keep warm and serve in mugs garnished with orange slices and cinnamon sticks.
RECIPE NOTES
Apple cider: Buy fresh apple cider or unfiltered apple juice for the best flavor. Do not use sparkling cider, spiced cider, hard cider, or clear apple juice.
Rum: sub in bourbon or brandy to your preference. To make it a family friendly drink, leave out the rum so that children can enjoy it as well. Offer the rum on the side for the adults to add to their own mugs at serving.
Storage: Leftover cider can be stored in the refrigerator for up to 3 days.
Music:
North Oakland Extasy - Squadda B