Category: Food & Cooking

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Hard Cider

 

In this country when we talk about cider, often it’s in reference to the unfiltered juice of apples.

The rest of the world is talking about a drink Americans call “hard cider.”  This may be changing as more and more craft brewers turn to apples as a fermentation source.

Last week while scanning the beer and wine selection at a local market, we noticed they had Legend Cider on tap.

Legend NW Cider Company is Oregon family owned and operated. Their cider is hand-crafted, has no added sweetners and is made from natural juices and Northwest-grown apples.

Luckily for us they began construction on a facility in La Pine this summer, but as is often the case, progress was slow. Finally, early this fall they opened their brewery for public tasting.

We decided it was past time to try their ciders, so stopped by the local tap room.

Our initial flight featured Apple, Columbia Gorge Grape, Paulina Pomegranate,  and Coastal Cranberry.

Subsequent samplings included Broken Top Blood Orange. Rockaway Beach Raspberry, and a limited offering Tank Blend.

Coastal Cranberry was a favorite of JQ and I particularly liked the Blood Orange. That said, we did reach an accord. We left with a growler of the tank blend, featuring cranberry and pomegranate.

We’ll definitely be back to refill the growler.

When ordering a flight at Legend NW Cider Company, you have the option to select four cider flavors of your choice. We really liked what we were tasting, so ordered nachos from the food truck adjacent to the brewery, then settled in to sample all seven ciders on tap.

 

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A Slice of Breakfast

We’ve upped the protein on our morning toast and it’s a really great way to start the day. It is also perfect for camping/eurovan.

Onto a slice of toast spread about a tablespoon of your favorite peanut butter. Then peel and slice a banana, about ¼ inch pieces work great, and spread these out on top of the peanut butter. Finally we sprinkle it with cinnamon.

Its a pretty good way to start the day.

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German Plum Cake

During our most recent trip to Hood River’s Fruit Loop we came upon an unexpected discovery.

Italian Plums.

I know the perfect recipe for these babies … German Plum Cake (Pflaumenkuchen).

Italian Prune plums are ideal for cooking. Their flavor becomes more complex through baking and they have a lovely texture.

 

This yeasted cake is typically made on a baking sheet and is a perfect vehicle for Italian plums. The cake itself is not overly sweet. Now add a layer of tart, juicy plums and a touch of cinnamon sweetness via streusel and this is one of my personal favorites.

Print Recipe

German Plum Cake 'Pflaumenkuchen'

German Plum Cake is a yeast dough with fresh fruit topped with butter streusel
Servings: 48 2 inch squares

Equipment

  • 17x12x1 inch jelly roll pan

Ingredients

  • 3 lbs Italian plums pitted and cut into quarters
  • 3/4 cup warm milk have extra to add to dough as needed
  • 1 1/2 tablespoons dry active yeast
  • 4 cups all-purpose flour
  • 3/4 cups sugar
  • 1/2 cup butter melted but not hot
  • 2 eggs
  • 1 teaspoon vanilla

streusel topping

  • 1 cup all-purpose flour
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 cup butter at room temperature

Instructions

  • In small bowl dissolve the yeast in warm milk and let sit for 5-10 minutes.
  • Place flour, sugar, and salt in the bowl of a stand mixer. Add yeast mixture, butter, eggs and vanilla, give a stir to combine. Attach the dough hook and knead at a medium low setting for 4-5 minutes. Dough will be sticky but should hold together and be more of a thick batter. If necessary, add up to an additional 1/4 cup milk. Cover loosely with plastic wrap and set in a warm draft free place to proof for one hour or until about double in size.
  • Lightly oil the bottom of an 17 x 12 jellyroll pan and then line bottom with parchment. Generously butter the sides and parchment of the pan.
  • Scrape the dough from the bowl into the center of the jellyroll and using your hands spread it out to fill the pan even from side to side. Try to keep the dough an even thickness. Starting at the very edge of the pan lay the plum quarters next to each other in rows the length of the pan. Rows should touch each other. Cover the entire surface of dough.
  • Set the baking sheet in a warm place and allow to rise for an hour. Preheat oven to 350º.
  • Prepare the streusel by placing all the ingredients in a medium-sized bowl. Use your fingers to mix and bring it all together. Work the mixture until it is a fine crumb. Squeeze crumb together to make sizeable clumps. Sprinkly this over the top of the cake.
  • Bake in the middle rack of a 350º oven for 30 to 35 minutes or until the top is golden brown.
  • Let the cake sit for at least 10 minutes to allow the liquid to set. Slice into squares and serve.
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Apple Sliced

There are a few challenges when trying to eat healthy and pack lunch to go. Looking for a treat to accompany that sandwich, my inclination is to throw in a couple of Snicker bars.

Instead, we load the compartments of a bento box with almonds and dates.

Then a second box is loaded with sliced apples, only there is a twist on these slices.

Core the apple, split it in half and I like to cut off the ends, just too much skin. Spread a thin layer of cinnamon on a piece of paper towel. Set the flat half of the apple on the cinnamon and coat it. Then cut into ¼ inch thick slices.

Prepared this way and stored in a bento box, the apple doesn’t seem to brown and is a really great snack.

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Quick turn on the Fruit Loop

In the land of ‘mega-marts’ we’ve grown accustomed to picking up any type of produce any time of the year.  It’s not as convenient, but buying seasonal offerings will support a local farmer and taste better too.

We are in the midst of apple season so you are likely to see a larger selection of apples at the produce counter. That variety can get even bigger if you make an extra effort and go to the orchard. In Oregon that is pretty easy to do..

Some time in late September early October we make the annual trek to Hood River country and do a bit of orchard hopping.

At Kiyokawa Orchards there are warehouse size bins filled with apples and pears. And not just a couple of kinds. At peak season there are 120 varieties of apples and 24 varieties of European and Asian pears. Plus a bunch of different plums.

The hills pushing up from the Columbia River west of Hood River are full of fruit orchards, dotted with yellow and orange fall foliage and a snowcapped Mt. Hood as the back drop.

‘The Fruit Loop’ started in the early 90’s as a way to promote local on-farm sales when a collective of Hood River orchards printed a map to help people find their stands.

We come for the selection at Kiyokawa’s and maybe a quick stop at Pfriem Brewery for a growler of Sesson. Its well worth the drive.