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Found 8 results

  1. Celiac.com 10/27/2018 - Looking for a simple one-pot meal that can handle family dinner as easily as it can tackle a casual get-together? This recipe marries the flavors of hard cider and chicken with Brussels sprouts and apples to deliver a knockout dish with a tasty sauce that goes great with rice or mashed potatoes. Ingredients: 4 slices bacon, chopped 6 bone-in, skin-on chicken thighs (about 2½ pounds) 2 medium tart red apples, cored and cut into wedges 1 12-ounce bottle hard apple cider, such as Crispin, Harpoon, or Doc’s Draft 2 tablespoons chopped fresh thyme 2 tablespoons whole grain mustard 1 teaspoon kosher salt 2 cups fresh Brussels sprouts, trimmed and halved if large Directions: In large skillet cook bacon over medium heat until crisp; remove from pan, reserving drippings in skillet. Add chicken, skin side down, and cook about minutes until skin side is browned. Turn the chicken and cook another 5 minutes or so, and remove from skillet. Add apples to the skillet and cook 4-5 minutes, stirring until browned on both sides; remove from skillet. Drain and discard drippings from skillet. Add cider, thyme, mustard, and salt to skillet, scraping up any browned bits. Bring to boil and reduce heat. Put the chicken back in the skillet. Cover and simmer 10 minutes. Add Brussels sprouts. Cover and cook 5 minutes. Add apples and cook, uncovered, 3 to 5 minutes more or until chicken is cooked through. Serve with chicken thighs, Brussels sprouts, and apples with rice or potatoes. Top with cider mixture.
  2. The California Cider Company was founded in Graton, California in 1993. The ACE brands are ACE APPLE, ACE PERRY, ACE APPLE HONEY, ACE BERRY, ACE JOKER, ACE PUMPKIN, ACE PINEAPPLE, ACE BLACKJACK 21 and SPACE. The ciders range from the dry JOKER to the sweeter ACE BERRY and the champagne-like BLACKJACK 21 made with all local Sonoma apples. SPACE is a bloody orange mimosa at 6.9%abv. ACE Ciders are available in 46 states, go to acecider.com for more details. All our styles are all natural, all fruit and gluten-free and vegan. The ciders are unpasteurized but cold filtered 4 times so that they are fresh and clean to the taste. They are a lower calorie , lower alcohol alternative to wine and beer and very refreshing. The California Cider Company is the largest, independent, family owned cidery in the US, with we believe the best range of ciders for all tastes. Visit our site for more info: acecider.com.
  3. Celiac.com 10/14/2017 - Filled with nuts and cranberries, these easy to cook baked apples are slow-cooker magic. Top them with sea salt caramel sauce and vanilla ice cream, and you’ve got the makings for a memorable treat. Ingredients: 4 tart baking apples, such as Granny Smith, medium sized ⅓ cup dried cranberries, chopped ⅓ cup finely chopped walnuts or pecans ⅓ cup packed brown sugar 1 cup apple cider 1 teaspoon lemon zest 2 tablespoons lemon juice 3 inches of stick cinnamon 1 tablespoon butter, cut into four pieces ⅓ cup packed brown sugar ¼ cup whipping cream ¼ cup butter 1 tablespoon light-color corn syrup 1 teaspoon vanilla ½ teaspoon coarse sea salt Vanilla ice cream, as desired Directions: Core apples, and peel the very top away from each apple. Arrange the apples, top side up, in a slow cooker. In a medium bowl, combine cranberries, walnuts and brown sugar. Spoon mixture into centers of apples, patting in with a knife or narrow metal spatula. Combine apple cider, lemon zest and lemon juice and pour around apples in cooker. Add stick cinnamon to liquid. Top each apple with a piece of butter. Cover and cook on low-heat setting for 5 hours. Sauce Directions: In a heavy small saucepan, bring the ⅓ cup brown sugar, whipping cream, butter and corn syrup to a light boil over medium-high heat, whisking occasionally; reduce heat to medium. Boil gently, uncovered, for 2 minutes more. Remove from heat. Stir in vanilla and sea salt. Cool to room temperature before serving. Transfer warm apples to dessert dishes. Top each apple with a bit of the cooking liquid. Serve with sea salt-caramel sauce and ice cream, as desired.
  4. Hi everyone - just a quick question! Having a bit of a party tonight, and someone has brought Rekorderlig for me as they heard it was gluten-free. Usually I'm a wine lady, but do like a bit of cider! From what I can tell, it is gluten-free...but just wanted to check before indulging. Does anyone have any experience with this? Thanks!
  5. Just sipping on some of this. It's not a hard apple cider - it's pear! Delicious! I have had the plain pear on tap and it was delicious, too. It has the certified gluten-free in a circle on it.
  6. Hi all. Cider is my gluten-free drink of choice, especially in the lovely fall weather. Yesterday the fiance bought some beer for himself and some Harpoon Cider for me. Harpoon labels the beer "naturally gluten free" - I've had it twice before, once before being diagnosed, and once a few months back when there was significant drinking involved. My glutening symptoms are best described as "hangover-like" - headache, digestive issues, achy body. I had 2.5 last night - pushing it for a week night, but hey, we're wedding planning, I needed something to push me through! Today I've got the symptoms of either a mild hangover or mild glutening - I've had much, much worse. Harpoon says they only use freshly pressed apples and their in-house yeast - the yeast has me worried now, that it could be a by-product of their beers. Has anyone else had similar issues? I see from googling that many sites (from a year or two ago) assert it is NOT gluten-free, but they don't explain why, and I didn't know if this had changed. The Harpoon website also notes it tests to below 20 ppm - which makes me nervous too, because why both even testing it if it's "naturally gluten free"? Appreciate anyone else's experience. I like it because it's less sweet than Angry Orchard etc, and almost has a beer-esque taste -- which maybe should have been a red flag? I'm likely going to call them later if this doesn't pass.
  7. This just in on the gluten-free beer front: Omission Beer took the top two slots to win the honors for best gluten free beer at the 2012 Great International Beer & Cider Competition in Providence, R.I. A total of four hundred seventy (470) beers and ciders from breweries from around the globe competed for top honors. Judges in the blind tasting competition presented first, second and third place awards in 44 categories of ales, lagers and ciders. The judges included eighty-three professional brew meisters, beer industry professionals, and beer journalists, who were given only the style and subcategory of each beer and cider they judged. Omission Lager received the gold medal, and Omission Pale Ale earned silver in the gluten free beer category. Third place went to St. Peters Brewery in Bungay, Suffolk, UK, for their St. Peter’s Dark Sorghum beer. Omission beers use traditional ingredients, including malted barley, that are specially crafted to remove gluten. Omission tests gluten levels in every batch both at the brewery, and at an independent lab, using the R5 Competitive ELISA gluten test to ensure that the beer measures well below the Codex gluten-free standard of 20 ppm or less. The R5 Competitive ELISA is currently the best test for measuring gluten levels in fermented beverages. Omission posts test results for each batch of beer on their website: www.omissiontests.com. In the cider competition, Crispin Cider's Browns Lane took top honors in the English Cider category. Meantime, if all this talk of tasty gluten-free beer and cider is making you hungry, then check out our recent article Gluten-Free Beers and Ciders For the Holiday Season and Beyond.
  8. Update chicken night with fresh apples and seasonal cider for a meal that feels like fall. Anytime you cook down apple cider, the flavor intensifies making this a nice pair to rice and vegetables, whichever you happen to have on hand. A crisp Granny Smith works best to compliment the cider, but any apple will do. Ingredients: 4-5 boneless chicken breasts or thighs 1 ½ cups apple cider 1 small onion, chopped 1 apple, sliced into ¼-inch wedges 2 cloves garlic, chopped 2 tablespoons olive oil 2 tablespoons butter, divided 1 teaspoon fresh thyme 1 teaspoon fresh rosemary Salt and pepper for seasoning Directions: Rinse and pat dry chicken. Sprinkle with salt and pepper. In a large skillet, heat oil and 1 tablespoon butter over medium heat. Sear chicken on each side about 4-5 minutes. Remove from pan and set aside. Add the remaining butter, onion, apple, garlic, and herbs to skillet. Sauté for 7 minutes, until onions and apples are soft. Add cider and chicken and bring to a boil. Reduce heat and simmer covered for another 10-12 minutes until chicken is cooked through.
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