It’s apple season here at Two Frog Home. I talk about it every year it seems, but it’s a huge part of our food production and preservation so that only seems fair. This year, we’re trying our hand at making hard cider. Over the weekend, we ran pounds and pounds of apples through our juicer, pouring 4 1/2 gallons of cider into a glass carboy before adding some yeast and sugar. We’re hopeful that in a few months, we’ll have fermented our apples into a delightful toddy.
Besides the hard cider, all of the usual suspects – dehydrated slices and applesauce – are making appearances in the kitchen, as well.
If you happen to be flush with apples and need some ideas on how to use them, here are a few of our favorites: