Another Wednesday, another day unplugged. I seem to have caught one of those bugs flying around these days so resting sounds mighty good today!
QUOTE OF THE WEEK
“Courage is not the towering oak that sees storms come and go; it is the fragile blossom that opens in the snow.” ~ Alice Mackenzie Swain
We recently discovered our son’s old stash of Legos and our grandsons have been having a ball with them!! I just noticed when looking at this picture how dark it was outside…it’s hard to believe the days are getting so short again already, even before the switch away from Daylight Savings Time…
RECIPE OF THE WEEK
Making cider stew is one of those annual rituals at our house that acknowledges the arrival of fall. I always make it with fresh pressed cider and learned the hard way what a difference it makes. I made it once in the winter when I couldn’t find fresh-pressed cider and it wasn’t nearly as flavorful!
When I first made it years ago I cooked it on the stovetop in a Dutch oven. Now I always use a crockpot. Interesting, when I made it last week everyone commented on how the temperature was hotter than usual, making it hard to eat without burning your mouth. It might have had to do with the potatoes being cut into bigger pieces than usual and retaining more heat, but I am guessing it had more to do with two things: (1) I often take the crockpot somewhere else after it cooks, so it has a chance to cool down before serving; and (2) if I start it early enough it switches to ‘keep warm’ mode a while before serving, also giving it time to cool down. Since neither of these were in effect last week, it was hotter than usual. Consider this your ‘CAUTION: Stew may be hot’ warning!
CIDER STEW
- 3 tablespoons flour
- 2 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme, crushed
- 2 pounds beef stew meat
- 3 tablespoons cooking oil
- 2 cups fresh pressed apple cider
- 1/2 cup water (OMIT if using a crockpot)
- 2 tablespoons vinegar (only 1 Tbsp if using a crockpot)
- 4 carrots, cut up
- 3 potatoes, cut up
- 2 onions, sliced or quartered
- 1 tart apple, chopped
STOVETOP
Combine flour, salt, pepper, and thyme; toss with meat to coat. In Dutch oven brown meat in hot oil. Stir in cider, water and vinegar; cook and stir to boiling. Reduce heat; simmer, covered, till meat is tender, 1 1/2 to 2 hours.
Add vegetables and apple. Cook until vegetables are tender, about 30-60 mintues.
CROCKPOT
Combine flour, salt, pepper, and thyme; toss with meat to coat. In large skillet brown meat in hot oil. Place chopped vegetables in the crockpot. Add apple and meat. Combine cider and only 1 tablespoon of vinegar; do NOT add water; pour over meat and vegetables. Cover and cook on low for 10-12 hours.
Turn cooker to high setting. Blend 1/2 cup cold water with 1/4 cup flour and stir into stew. Cover and cook until thickened, about 15 minutes.
