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

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Page 212 of 227

Sherborn Inn, serves the cider on tap and also pairs it with food. Stormalong founder Shannon Edgar, who moved with his family to Sherborn after living for several years in Los Angeles, has enjoyed tying the cider he makes into local history. "We're trying to make it cider central here," he says. He planted many varieties of heirloom apples on land leased from Dowse Orchards and looks forward to creating different vari- eties of ciders. "You can use apples to ferment into remarkable beverages," he says. O'Connell says he sells a range of bottled ciders. Some are more like a champagne and can be served in flutes, while others that are just slightly carbonated. Some companies even age craft ciders in barrels originally used for whiskey. No matter what the style, hard cider typi- cally pairs well with pork, says O'Connell, who is also a food and wine consultant and accomplished home cook. He also likes hard cider with spicy food because it "cuts the heat on the palate." Though O'Connell has found a way to use hard cider in a recipe for a sauce, most cooks reach for sweet cider in the kitchen. This kind of cider is not carbonated and produces more predictable results. Catherine Walthers, a cookbook author and private chef in the western suburbs, likes using sweet cider in a sauce that she drizzles over roasted pears. "It's an easy and satisfying fall dessert, good enough for company," she says. Anjou or Bartlett pears work well, but try whatever you have on hand. The flavor of sweet cider gives a "real punch" to fall dishes, says Ellie Deaner, a cookbook author who gives demonstrations and classes at venues including the Weston Public Library. It's also a healthy base for a variety of recipes. "I use it in rice pilaf because it gives a nice flavor and is lower in sodium than broth," she says. She also makes baked French toast with apple cider for people who want to avoid milk. No matter how it's enjoyed, apple cider is the quintessential taste of New England. 211 f a l l 2 0 1 5 | W e l l e s l e y W e s t o n M a g a z i n e RESOURCES n BELKIN FAMILY LOOKOUT FARM, 89 South Pleasant Street, South Natick, 508.651.1539, www.lookoutfarmcider.com n STORMALONG AMERICAN HARD CIDER, www.stormalong.com n UPPER FALLS LIQUORS, 150 Needham Street, Newton, 617.969.9200 www.upperfallsliquors.com n CATHERINE WALTHERS, www.catherinewalthers.com n ELLIE DEANER, www.elliedeaner.com

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