their ciders in many Seattle and Western Washington markets or order from their website www.westcottbaycider.com Why not purchase all three varieties and have a cider tasting with friends! You may also try the following recipes using cider in the cooking as you would white wine.


San Juan Island Salad


mixed salad greens for four 1 apple - diced ½ cup chopped toasted hazelnuts ½ cup crumbled chevre (goat cheese) 1 cup dry cider ¼ cup cider vinegar ½ cup extra virgin olive oil ½ teaspoon salt


1 teaspoon Dijon mustard 3 shallots - finely chopped To make vinaigrette, reduce cider


to ¼ cup and combine with last 5 ingredients. Toss with greens, apple, hazelnuts and chevre.


Sweet Cider Squash Soup 1 medium onion - diced 1 stalk celery - chopped 2 apples (sweet variety is best) - peeled, cored and diced 2 tablespoons olive oil 1 large butternut squash - cubed 1 cup vegetable stock 2 cups sweet cider 1 carrot - chopped 3 garlic cloves - minced salt, pepper, parsley & oregano to taste Preheat the oven to 350°. Rub a


small amount of olive oil onto squash, sprinkle with salt, roast 30 minutes in a baking pan until soft. In a skillet sauté onion, apples, celery and carrots in olive oil until soft, season with salt and pepper. Add roasted squash and garlic; sauté five minutes. Deglaze pan with cider; add stock, parsley and oregano. Simmer 10 minutes. Purée small batches in blender, return to pan to reheat. Serve with a sprinkle of parsley.


Cider Cheese Fondue


1 pound Cougar Gold or sharp white cheddar - crumbled 2 tablespoons flour 1 cup apple cider


1 teaspoon apple cider vinegar In a bowl toss together cheese and


flour. In medium sauce pan bring cider to a boil. Reduce heat; add cheese, a handful at a time, stirring until melted


before adding more. Stir in vinegar. Pour cheesy elixir into a fondue pot. Serve with assorted cheese delivery devices; crusty bread pieces, baked potato chunks, steamed broccoli, apple wedges, ham chunks, or toasted walnuts.


Cider-Braised Mussels with Leeks 3 bacon slices - diced 2 leeks - sliced


¼ teaspoon kosher salt ground black pepper 2 lbs mussels - scrubbed and debearded 1½ cups bottle cider 2 tablespoons chopped flat-leaf parsley Sauté bacon until crisp, reserving


2 teaspoons of drippings in pan. Add leek, salt, and pepper, sauté 3 minutes. Crumble bacon, add to pan along with mussels and cider. Bring to a boil, cover and cook 5 minutes until mussels open. Divide mussels into 4 bowls, ladle with broth and sprinkle with parsley.


Cider Panna Cotta


2 cups sweet cider 1¾ teaspoons unflavored gelatin ¾ cup sugar


1 apple - peeled and chopped ⅔ cup vanilla Greek yogurt ⅔ cup heavy whipping cream ½ teaspoon fresh lemon juice dash apple bitters or 1 teas. vanilla Pour 1 cup cider into medium


Lowtide


saucepan, sprinkle gelatin over, let stand 15 minutes. Stir gelatin mixture over low heat until gelatin dissolves, 2 minutes. Add ½ cup sugar, stir until sugar dissolves. Cool 10 minutes. Whisk in yogurt, cream and lemon juice. Divide among six ramekins, chill until set, at least 4 hours ahead. In medium saucepan over low heat add 1 cup cider, ½ cup sugar, diced apple and apple bitters, stir until sugar dissolves. Remove diced apple to a small bowl, increase heat and boil until reduced to 6 tablespoons, 16 minutes. Strain some syrup onto apples spooning remaining syrup over each panna cotta before serving with the apples.


Amanda is now back in the Pacific


Northwest enjoying life in the San Juan’s whilst gearing up for the Mahina Offshore Cruising Seminars in April. Sail to www.mahina.com for details.


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48° NORTH, FEBRUARY 2011 PAGE 35


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