Sunday, October 3, 2010
Apple Cider and White Wine Slushy plus a few Bittman favorites
Apple Cider and White Wine Slushy. Please do yourself a favor and make it, at least once, during this beautiful fall season. It is the perfect accompaniment for anything: breakfast, brunch, lunch, dinner....or even a couple stolen moments to yourself. Sweet, crispy, fruity and frosty, it is sure to put a smile on your face.
Apple Cider and White Wine Slushy
Adapted from Mark Bittman's Kitchen Express
Bittman says "Use any sweet white or sparkling wine you like."
In a blender or food processor, combine a cup of apple cider; a half cup of Riesling (I used Sparkling Cider), and about a quarter cup sugar. Add ice and pulse; continue adding ice and processing until the desired thickness is reached (about three cups total). Serve immediately with a sprinkle of nutmeg or a cinnamon stick or an orange slice if you like.
Notes/Results: This is one my my favorite Bittman recipes to date and I very highly recommend it. I will be making it every chance that I get during this fall season. It would be great served at a brunch or any fall-themed party. I used a Sparkling Cider, but this slushy would be great with any white wine.
This is our last week of cooking with Mark Bittman over at I Heart Cooking Clubs. It has been a great six months full of delicious recipes and I have enjoyed every single recipe that I've tried along the way. Saying that, the Apple Cider and White Wine Slushy above is definitely one of my top three Bittman recipes. There were two other stand out recipes during the past six months and I thought I would recap them in my farewell post to Mark Bittman.
This Lentils and Potatoes with Curry was one of the very first Bittman recipes I made. Brown lentils, russett potatoes, coconut milk and curry powder simmered on the stove top until tender made for one delicious meal that has stayed on my mind since I made this recipe last April. It was soothing, comforting, and warmly spiced. I will be making it again this fall when the cold weather blows in.
There is absolutely no way that I could say farewell to Bittman without mentioning my love for his Banana-Vanilla Shake. In fact, I wish I could thank him personally for this recipe. This simple combination of bananas, milk, ice, sugar and vanilla is part of the reason that I was able to stick to my weight lost plan for the past few months. It's just so creamy, smooth and delicious!! I've made this shake for breakfast and lunch off and on for about a month and a half now. I'd go so far as to say that I've made it at least 25 times. I have the recipe memorized and can see myself making it for years to come. Thank you Mark Bittman for helping me lose the blogger 15 with this tasty shake!
This post wraps up our six months of cooking with Mark Bittman over at I Heart Cooking Clubs! Starting next week, we will be cooking the recipes of Giada De Laurentiis. We would love to have you cook along with us and added some helpful links to Giada's recipes on our sidebar for those of you who do not have any of her books.
I'm also submitting this to Cookbook Sundays over at Brenda's Canadian Kitchen.