Cider Take Two

As fall turns into winter, apple cider begins showing up more frequently on menus. While this naturally warmth-inducing beverage is popular to drink, chefs are proving that cider goes well beyond the glass. Whether it be in the form of a glaze, a seasoning or salad dressing, cider is spicing things up.

ReBoot Restaurant
New York, New York
Five Spice Sweet Potato Salad: fennel, apple, raisins, parsley and candied walnuts, with cider-maple-coconut vinaigrette; $5

1789 Restaurant
Washington, D.C.
Endive and Gala Apple Salad: celery hearts, peppered walnuts, caramelized sweet onion, cider vinaigrette and Smokey Blue cheese; $12

The Restaurant at the White Mountain Cider Co.
Glen, New Hampshire
Apple cider brined pork loin with mashed potatoes and apple chutney; $24

Bella Luna Restaurant
Jamaica Plain, Massachusetts
Caramel Apple Cider Martini: Svedka vodka, butterscotch schnapps, splash of organic apple cider, cinnamon sugar rim; $9

New York, New York
Apple cider doughnuts with apple compote maple whipped cream; $11

Uptown Billiards
Flagstaff, Arizona
“Hot Apple Pie”: Tuaca Italian liqueur, hot cider, whipped cream; $5.50

Bouchons Bistro
Kelowna, British Columbia
Raven Ridge Braeburn Ice Cider 2006 (Kelowna, B.C.);$ 10.95


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