Apple Cider Mimosas
¼ glass apple cider
¾ glass with remainder of glass with prosecco or brut champagne
Decorate with dried apple chip
Apple Cider Pulled Pork Sandwiches
1 (7-to 8-pound) bone-in pork butt
6 garlic cloves, thinly sliced
1 medium onion, sliced
Freshly ground black pepper
2 tablespoons vegetable oil
4 cups apple cider
Score the skin of the pork with a sharp knife. Make 1-inch deep incisions with a paring knife all over the pork and insert 1 slice of garlic in each incision. Season the pork with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
In a sauté pan, heat the oil over high heat until hot. Sear the pork butt, turning once, until browned, 6 to 8 minutes total. Transfer the pork to a plate and stir the onion into the pan. Brown the onion, scraping up any browned bits, until golden, about 6 minutes. Place the pork and onions in the crockpot along with the cider and cover the crock pot. Step 2 Simmer the pork butt on low, covered, until the meat is very tender, 7 to 8 hours. Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid. Season with salt and pepper to taste and serve with rolls and your favorite condiments (e.g., sweet pickles, spicy giardiniera). Serves 6-8.
Maple Glazed Carrots
4 large carrots, peeled
1/4 cup chicken stock or water
2 tablespoons butter
1 tablespoon grade A or B maple syrup
salt and freshly ground black pepper
Slice the carrots at an angle into ½ inch-thick pieces. Put the vegetables and stock in a medium saucepan and bring to a boil. Cover and cook until lightly tender, about 7-8 minutes. Reduce the heat to medium-high and add the butter and maple syrup. Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes. Season with salt and pepper and serve.
Cream of Mushroom Potato Soup - from our friends at River Valley Ranch