Cider Days

Leah Koenig says we should be cooking more with apple cider:

“In Europe, cider typically refers to the hard stuff–a lightly fermented beverage that can range from sweet and syrupy to dry and sparkling. But in the States, apple cider is generally sold unfermented and, thus, non alcoholic. Unlike apple juice, which is filtered to maximize shelf life, true apple cider is typically “raw” or unfiltered, which means it still contains pulp and sediment that gives it that deliciously rustic, full flavor.

“But don’t get it twisted by thinking apple cider is a one-trick pony. The stuff also makes a killer ingredient in braises, roasts, and other cold-weather dishes.”