I grew up in a farm town that was mostly orchards and cow pastures, and the cows went away in the 80s. Other than hiding a jug of cider at the back of the fridge so it turns (or leaving it on the porch for a couple days, but DO NOT leave it in your car even if it's "pretty cool out"; I spent $300 getting my car cleaned after $8 of lively cider exploded in the trunk last year), cider syrup is the cider recipe I've used the longest, and one of the things I love to do with it is combine it half and half -- more or less, it depends on how sweet and tart your syrup is -- with decent bourbon, which turns it into a sort of cider liqueur that's great on ice or in a toddy.
The one thing you have to watch out for - I probably don't need to tell you this, but I definitely had to learn it! - is trying to make it "even better" by reducing the syrup even more ... because then you end up with cider jelly stuck in the bourbon bottle and the bourbon floating on top. But when you do it right, it's really really good. Maybe a different proportion - 4:1 syrup to bourbon? - would be good on ice cream.
Such an interesting backstory and a recipe that sounds perfect for fall. I’ve admired Cézanne’s still lifes of fruit over the years, but I can’t say they’ve ever made me crave
what he depicted. Your writing and recipes, on the other hand, often make me hungry! 🍎
One of my friends made apple cider caramels recently. She boiled apple cider down for hours, let it set, and then dipped the resulting blobs into dark chocolate and sprinkled them with Maldon salt. They were glorious - sweet, tart, bitter, a tad salty, all of autumn on my tongue.
Re: Cezanne. When I was training to teach The Alexander Technique, one of my instructors suggested that I remind myself to free my neck at random intervals throughout the day. Shortly afterwards, I was at an exhibition of Ingres portraits at the Met, and allowed my head, and thus my gaze, to float forward and up. To my astonishment, a husband and wife promptly popped off the flat surfaces of their respective canvases and became perfectly three dimensional.
I didn’t love Cezanne at first, but when I look at his paintings in this mindful way, the peaches and apples become so luscious and colorful it’s almost unbearable. He’s become one of my favorite artists.
And now it’s time to plan a day trip to Philadelphia and visit the Barnes!
My husband makes maple syrup here in New Hampshire, but I'd never heard of Cider Syrup - thanks for the recommendation! I've ordered some from Carr's - you should get a commission😁 I also never knew that Johnny Appleseed was a Swedenborgian missionary! My husband's aunt is Swedenborgian and I'll have to ask her if she knows this fun fact.
SO SO GLAD I FOUND YOU HERE!! Have long been a fan of your tenure at Gourmet and all of your books (and I mean ALL of them!) Your writing is pitch perfect and I just sent a copy and paste of this cezanne backstory to my son as an example of prefect writing. “In the meantime, read this written by Ruth Reichle, ex Gourmet editor and my favorite food writer. I just read it before and marveled at the simplicity and perfection of the piece. From start to finish. Not a word out of place, or a superfluous phrase in sight..” We both are very good writers (professionally) but when I see prose that needs not a single blue pencil mark, I smile and sigh. Now on to that apple crisp 💪😎
Gosh I miss you and Gourmet Magazine! I’m so grateful for your
Posts here and your books. We are traveling now but when I get home Apples will be abundant and I must try this recipe. Thank you!
I grew up in a farm town that was mostly orchards and cow pastures, and the cows went away in the 80s. Other than hiding a jug of cider at the back of the fridge so it turns (or leaving it on the porch for a couple days, but DO NOT leave it in your car even if it's "pretty cool out"; I spent $300 getting my car cleaned after $8 of lively cider exploded in the trunk last year), cider syrup is the cider recipe I've used the longest, and one of the things I love to do with it is combine it half and half -- more or less, it depends on how sweet and tart your syrup is -- with decent bourbon, which turns it into a sort of cider liqueur that's great on ice or in a toddy.
That sounds fantastic!
The one thing you have to watch out for - I probably don't need to tell you this, but I definitely had to learn it! - is trying to make it "even better" by reducing the syrup even more ... because then you end up with cider jelly stuck in the bourbon bottle and the bourbon floating on top. But when you do it right, it's really really good. Maybe a different proportion - 4:1 syrup to bourbon? - would be good on ice cream.
I loved this post. The way make food so exciting!
Please make it easy to print or save your recipes. I just started your substack and am grateful you are writing this!
Carole, I either do a screenshot or highlight and paste into a document on my iPhone called “Ruth”.
Such an interesting backstory and a recipe that sounds perfect for fall. I’ve admired Cézanne’s still lifes of fruit over the years, but I can’t say they’ve ever made me crave
what he depicted. Your writing and recipes, on the other hand, often make me hungry! 🍎
One of my friends made apple cider caramels recently. She boiled apple cider down for hours, let it set, and then dipped the resulting blobs into dark chocolate and sprinkled them with Maldon salt. They were glorious - sweet, tart, bitter, a tad salty, all of autumn on my tongue.
Re: Cezanne. When I was training to teach The Alexander Technique, one of my instructors suggested that I remind myself to free my neck at random intervals throughout the day. Shortly afterwards, I was at an exhibition of Ingres portraits at the Met, and allowed my head, and thus my gaze, to float forward and up. To my astonishment, a husband and wife promptly popped off the flat surfaces of their respective canvases and became perfectly three dimensional.
I didn’t love Cezanne at first, but when I look at his paintings in this mindful way, the peaches and apples become so luscious and colorful it’s almost unbearable. He’s become one of my favorite artists.
And now it’s time to plan a day trip to Philadelphia and visit the Barnes!
Impatient to apply my peeler to some apples now. And long to taste some apple cider syrup. On a mission to get some.
My husband makes maple syrup here in New Hampshire, but I'd never heard of Cider Syrup - thanks for the recommendation! I've ordered some from Carr's - you should get a commission😁 I also never knew that Johnny Appleseed was a Swedenborgian missionary! My husband's aunt is Swedenborgian and I'll have to ask her if she knows this fun fact.
SO SO GLAD I FOUND YOU HERE!! Have long been a fan of your tenure at Gourmet and all of your books (and I mean ALL of them!) Your writing is pitch perfect and I just sent a copy and paste of this cezanne backstory to my son as an example of prefect writing. “In the meantime, read this written by Ruth Reichle, ex Gourmet editor and my favorite food writer. I just read it before and marveled at the simplicity and perfection of the piece. From start to finish. Not a word out of place, or a superfluous phrase in sight..” We both are very good writers (professionally) but when I see prose that needs not a single blue pencil mark, I smile and sigh. Now on to that apple crisp 💪😎
My god the way you can write leaves me breathless.
This inspired me to make cider syrup this weekend! Thank you.
This is lovely! I’m curious to know more about how heirloom apples respond to heat differently.
In anticipation of your newly announced book I’m rereading Remembrance of Things Paris. The first chapter is so darn amazing. It hooks me every time.