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Showing results for tags 'cider'.
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Celiac.com 12/14/2021 - A steaming cup of hot apple cider on a chilly day is a lovely thing. Better still might be a bit of rum and Schnapps to help warm the soul and make the spirit even brighter. With a delightful aroma, this is simple punch of spices, rum, cinnamon schnapps, and delicious clear apple cider are sure to be a holiday hit, especially with the Goldschlager's tiny gold flakes to dazzle. Clear apple cider is essential for full effect. Dark rum, like Bacardi Gold is recommended, but nearly any rum will do. Use more or less liquor as desired. Preparation is easy, just one pot on the stove, a slow cooker. Ingredients: 1½ cups dark rum 1½ cups Goldschläger Cinnamon Schnapps 4 cups apple cider 4 cinnamon sticks 6 whole allspice berries 10 whole cloves 1 orange, sliced Directions: Slow Cooker Method: Combine the ingredients in your slow cooker, stir, and cook on low setting for 2 to 3 hours. Stir the cider occasionally. If needed, you can set the cooker on the warm setting for another hour or two. I like to use a tea ball for the spices, which makes them easier to remove Stovetop Method: Combine all the ingredients in a pot. Stir and cover. Heat and slowly bring to a boil, stirring occasionally. Lower the heat, cover, and allow to simmer for 1 to 2 hours, stirring occasionally. Transfer to an insulated punch bowl and serve in mugs, or keep covered on the stove and warm as desired.
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Celiac.com 03/04/2021 - We get a lot of questions from celiac community members wondering if certain products are gluten-free. One question we see a lot is about alcoholic ciders. Specifically, are Stella and Angry Orchard alcoholic ciders gluten-free and safe for people with celiac disease? Another question we get a lot is: Which brands of alcoholic ciders are gluten-free and safe for people with celiac disease? The short answer is that both Stella, Angry Orchard, and the other brands of alcoholic ciders listed below are gluten-free and safe for people with celiac disease. As always, read labels, watch for allergens, and choose carefully. Top brands of gluten-free alcoholic cider include: Ace Ciders Angry Orchard Blue Mountain Cider Company Blackthorn Cider Bulmer's Hard Cider Crispin Cider (including Fox Barrel products) Gaymer Cider Company Harpoon Craft Cider J.K. Scrumpy's Organic Hard Cider Lazy Jack's Cider Magner's Cider Newton's Folly Hard Cider Original Sin Hard Cider Spire Mountain Draft Cider Strongbow Cider Stella Artois Apple and Pear Hard Cidre Woodchuck Woodpecker Cider Do you have a favorite brand of gluten-free cider that we missed? Let us know in the comments below.
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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.
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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.
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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.
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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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