Tuesday, October 25, 2011

Cooking with Cider

We have a gallon of cider chillin' in the fridge. I cannot imbibe said cider because it is not pasteurized.  Curses! In my cider sadness I decided to make dinner that could incorporate this nectar of the North Carolina Hills. Craving breakfast for dinner, I decided on Cider Spiked French Toast. I can't really say it is a recipe because like most of what I cook I did it by sight and guesstimating.

Shawn has been downing the cider, as you can see, and I wanted a crack at it, too!
 Wisk together two eggs, and equal parts cider and skim milk (for ultra deluxe luciousness use half and half) I think I can safely say I used about a quarter cup of each but it could have been less, a pinch of nutmeg, ground ginger and a dash of cinnamon. Dip each side of your trusty bread slice into the soupy batter, refreshing your spices with each slice. Cook over medium heat on a griddle or frying pan. Cut into adorable triangles and dust with powdered sugar. Serve with your favorite fruit (I suggest warm spiced apple slices) or protein (we chose scrambled eaggs with a hint of Mrs. Dash Table Blend) and warmed 100% maple syrup.

Oil and butter free frying

Filling fiber and a safe way to enjoy cider for those with compromised immune systems like us pregnant or nursing moms.

1 comment:

brenda said...

Yum! Looks so good!