Cider Time

It's late autumn and fresh apple cider is on the shelves.

I love fresh apple cider. It's refreshing, tangy and good for you. So I'm told.

It turns out that you use fresh apple cider in a number of "glazed" dishes, that is, using the cider to add a little sweet, tangy touch to your favorite recipe.

Here's one with salmon.

Season a couple of cups of boiling cider with onion and pepper. Add some salmon filets and cook for about ten minutes.

Remove the fish and reduce the liquid to a quarter of a cup or so. Add some butter and cream. Boil to thicken and spoon over the cooked fish.

As our Cute as a Button Pal would say, Yum-O!

Check this out.



The potatoes were done by slicing them, seasoning and spraying with Olive Oil Pam and baking for 10 minutes a side. The acorn squash was baked with butter for about 40 minutes at the same temp as the potatoes, 350.

The spinach was prepared by frying a chopped onion in butter, adding the spinach, cooking for a bit, adding some water, and a few ounces of diced Mexican farm cheese. Any mild cheese will do and if you make your own Indian cheese, that's ideal.