Harvest Cider Jack

Recipe: Jean Heimann

Ingredients

  • 1 750 ml bottle of French Cider
  • ½ cup Apple Jack Brandy
  • 1 Lemon, halved with one half thinly sliced
  • 1 Cinnamon Stick
  • ½ Star Anise
  • 1 Tbs. Honey
  • LifeSpice Harvest Cider Donut Seasoning

Method

  1. Bring the Apple Jack, honey, cinnamon stick and star anise to a simmer. Do so slowly and carefully, the Apple Jack is flammable!
  2. Turn off heat and let steep for 15 to 20 minutes.
  3. In a large pitcher add the juice of half a lemon, the steeped Apple Jack, and the French cider.
  4. Dredge the lemon slices in the Harvest Cider Donut seasoning, and float the lemon slices in the drink. Taste and add more honey if you’d like a sweet drink.
  5. Rim a glass with a little honey and the Harvest Cider Donut seasoning, and serve over ice if desired.

Invisible Apple Cake

Recipe: Natallia Nice

Ingredients

  • 1 1/8 cups All-purpose Flour (140 g)
  • 1 tsp. Baking Powder (5 g)
  • 2 Tbs. Butter (28 g)
  • 1/2 cup Whole Milk (120 g)
  • 3 Eggs
  • 2/3 cups Sugar (130 g)
  • 2 Tbs. Apple Cider Donut Seasoning (25 g)
  • 8 cups Apples, thinly sliced – 1000 g

Method

  1. Preheat your oven to 360°F
  2. Prepare cake batter by whipping eggs, sugar and Harvest Cider Doughnut seasoning together.
  3. Add milk and butter. Mix until combined.
  4. Add flour and baking powder to batter, mixing until combined.
  5. Peel and core apples, then slice them thinly on a mandolin.
  6. Mix apples into the cake batter.
  7. Layer a loaf pan with parchment, coat it with butter and dust with flour.
  8. Start layering apples in the baking mold, maintaining consistency in the pattern. When the apples are all nicely layered, pour the remaining cake batter on top.
  9. Bake the cake in the preheated oven for 65-75 minutes.
  10. Cool it in the pan for 15-20 minutes, then invert it on a wire cooling rack and let it cool completely.
  11. Slice carefully with serrated knife.

Miso Caramel

Recipe: Natallia Nice

Ingredients

  • 1/4 cup Water
  • 3/4 cup Sugar (120 g)
  • 3/4 cup Heavy Cream (180 ml)
  • 2 Tbs. White Miso (36 g)

Method

  1. Add water and sugar into a pan over medium heat. Bring to boil and allow it to cook until the resulting syrup is a light amber color.
  2. Add the cream and reduce heat to medium-low. Whisking constantly, let it simmer until caramel is reads 225°F on a candy thermometer. Take it off the heat and add miso. Whisk it until smooth.
  3. Transfer caramel into heat-safe dish, and serve.