WellesleyWeston Magazine

FALL 2015

Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/553574

Contents of this Issue

Navigation

Page 209 of 227

All of these companies tap into a growing national resurgence of hard cider. The Cider Journal, a trade publication, reports that in 2013, hard cider sales in the United States increased 89 percent. In New York City, the cider-focused restaurant Wassail recently opened with more than 90 ciders available on tap or by the bottle. In New England, cider drinkers like the connection to history and to local farming. Cider of all types (including unfermented sweet cider) pairs well with food and can be used as an ingredient in a surprising vari- ety of dishes. "This category [hard cider] has completely exploded," says Mike O'Connell Jr., manager of Upper Falls Liquors in Newton, which is affiliated with Auburndale Wine & Spirits, Needham Wine & Spirits, and Post Road Liquors in Wayland. "There's a new one popping up every day. At first, it was more of a beer crowd asking for cider but now there are more refined craft ciders that are converting wine drinkers." A fun place to taste hard cider is the new Taproom at Belkin Family Lookout Farm, which carries a rotating selection of hard ciders brewed by Aaron Mateychuk, formerly of Watch City Brewing Company in Waltham. The grill of an old tractor fronts the taps and weathered 208 W e l l e s l e y W e s t o n M a g a z i n e | f a l l 2 0 1 5 food & wine "cider drinkers like the connection to history" Makes about 1 ∕2 cup MIKE O'CONNELL'S HARD CIDER SAUCE 2 Tbsp. butter 1 sprig fresh thyme 1 shallot, minced Salt and pepper to taste 1 (12 oz.) bottle of hard cider n In a small saucepan, heat 1 Tbsp. of the butter. Sauté the shallot until soft and translucent. n Add the cider and bring the heat to medium-high. Simmer until reduced down to about 1 ∕2 cup. n Add the thyme sprig and the remainder of the butter and increase the heat to high. Season with salt and pepper and shake the pot so that an emulsion forms (you can use a whisk, too). Serve with roasted pork, chicken, or duck; it's also good with roasted root vegetables, such as turnips and beets. Serves 2 to 4 CATHERINE WALTHERS' ROASTED PEARS WITH APPLE CIDER SAUCE 2 pears, peeled, cut in half, core removed Olive or canola oil, as needed 1 cup apple cider Dollop of yogurt, whipped cream or vanilla ice cream, if desired Mint, for garnish n Preheat the oven to 375 degrees. Line a baking sheet with parchment paper. n Rub each pear with a little olive oil or canola oil on both sides. Place the pears on the baking sheet, cut side down, and bake for 15 to 20 minutes, until the bottom is a nicely colored golden brown. Flip the pears over and bake another 10 to 15 minutes until easily pierced with a fork. n While the pears are cooking, place the apple cider in a medium saucepan and bring to a boil. Reduce the heat to medium, and simmer 15 to 17 minutes, uncovered, until cider is slightly thickened into a syrup, about 1 ∕3 cup. n Place the baked pears on dessert plates. Drizzle the warm reduced cider over the pears and around the plate. Garnish with yogurt, whipped cream, or vanilla ice cream, and mint, if desired. B A C K G R O U N D P H O T O C O U R T E S Y O F B E L K I N F A M I L Y L O O K O U T F A R M

Articles in this issue

Archives of this issue

view archives of WellesleyWeston Magazine - FALL 2015