Apple Cider Panini Recipes

APPLE-CHEDDAR PANINI

Steps:

• Preheat panini press on medium heat(or use 2 heavy skillets-one to put on top of the panini while cooking to press it).
• Lightly spread honey mustard evenly over each slice of bread.
• Layer apple slices and cheese over 4 slices of bread, using about ½ apple and 2 ounces of cheese for each sandwich. Top each with remaining bread slices. Lightly coat panini press with cooking spray(or coat skillet.
• Grill each sandwich for 3 to 5 minutes or until cheese has melted and bread has toasted.
• Remove from pan and allow to cool slightly before serving. Enjoy!

APPLE CIDER PANCAKES RECIPE

Steps:

• Begin by reducing the cider. Boil the cider in a saucepan until reduced to 1/4 of the original amount. Allow to cool completely. This can be made ahead.
• While the cider is reducing, cook the apples. Mix apples, cinnamon, and cloves. Place in a sauce pan and cover just the bottom of the pan with water.
• Heat over medium low heat until the apples become soft.
• Prepare the pancakes by mixing the dry ingredients together.
• In a small bowl beat the egg, then add the milk.
• Add the milk mixture to the flour and mix until combined.
• Add 1/3 cup of the reduced apple cider to the mixture and stir just until combined. Do not overmix.
• Stir in melted butter.Stir in half of the cooked apples.
• Heat a frying pan over medium heat. Add oil or butter to prevent sticking.
• Drop 1/4 cup of batter into the hot pan. Turn the pancakes after the pancake begins to bubble.
• Repeat with remaining batter.
• Reheat remaining apple cider reduction if it has become cold.
• Stack pancakes and top with remaining cooked apples, cinnamon sugar, and remaining reduced apple cider.

APPLE CIDER PANINI

Steps:

• Preheat a panini press.
• Use a serrated knife to cut the doughnut in half horizontally. Spread with ricotta cheese and top with a few pieces of apple, a slight drizzle of honey and a sprinkle of cinnamon. Cook in the panini press until golden brown, 1 to 2 minutes.

BAKED APPLE CIDER DONUTS

Steps:

• Preheat oven to 350 °F. Brush two 6-cavity donut baking pans with melted butter or spray with cooking spray. If making donut holes, use two 24-cup mini muffin pans.
• Heat the apple cider in a saucepan. Simmer over medium heat until it has reduced to ½ cup, stirring occasionally. This will take about 20 minutes. Remove from heat and let the reduced cider cool. This step can be done ahead of time and the cider can be refrigerated.
• Whisk the flour, baking powder, baking soda, cinnamon, nutmeg, cardamom and salt together in a large bowl.
• Whisk the reduced apple cider, buttermilk, sugar, egg, vanilla and melted butter together in a large bowl.
• Add the dry ingredients to the wet ingredients and stir until just combined (the batter will have some small lumps). Do not overmix.
• Spoon or pipe the batter into the prepared donut pans, filling the wells about ¾ full. You can make a piping bag by taking a large zipped-top bag and cutting one of the corners off. If making donut holes, spoon or pipe the batter into a mini muffin pan, filling the wells about ½ full.
• Bake donuts in the oven for 10-12 minutes until puffed up and lightly browned. Bake donut holes for 9-10 minutes. Remove from oven and cool for a few minutes. Transfer donuts to a wire rack.
• To make the cinnamon sugar topping, mix the sugar and cinnamon together in a shallow bowl. Brush the tops of the donuts with a little melted butter and then dip them in the cinnamon sugar, coating them well.
• The donuts are best when served immediately. They can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. They can also be frozen for up to 3 months.

APPLE CIDER COBBLER

Steps:

• For the apple filling: Preheat the oven to 350 degrees F. Butter a 13-by-9-inch baking dish.
• Combine the apples, sugar, apple cider, cinnamon, nutmeg, lemon zest and juice in a Dutch oven or large saucepan over medium heat. Cook until the apples begin to soften, 5 to 10 minutes. Remove from the heat, then add the butter, cornstarch, vanilla and salt. Pour into the prepared dish.
• For the topping: Mix the baking mix, buttermilk, sugar and melted butter in a medium bowl and whisk to combine. Spoon the topping over the apple mixture with an ice cream scoop. Bake until the top is golden brown and the edges are bubbly, 35 to 40 minutes. Serve warm with ice cream, if desired.