1 hour ago, Senior Sea Kayaker said:That looks like an interesting dish. Just curious what brand and style of cider used.
I've just requested 'Ruffage' from the library. Turns out they have five copies spread around the province.
I should have it by next weekend.
The book actually calls for beer or white wine but suggests hard cider or diluted vinegar as alternates in the header notes. No beer or white wine in the house but I had a bottle of cider hanging around It's this Henry Hotspur's Hard Pressed for Cider which I think may be a TJ's label and I know nothing about cider so I have no idea what style it is. I put the rest of the bottle in the fridge and will give it a taste later.
I'll be curious what you think of Ruffage. At a minimum, I think you will enjoy the stories she tells throughout the book. I've said this before around here but I think Abra Beren's books are great "idea" books where she throws out a bunch of variations and lets you run with them. Some of the variations are as simple as short lists of alternate ingredient combinations and others are literally sketched out in the form of a drawing with a few arrows and fewer words. In Grist, her second book, she tends to provide a bit more information. In both books, she leans into condiments which appear in the front of the books. I know some are annoyed by sub-recipes like that but I've found most of them pretty simple so no disaster if I forgot to plan ahead.
I've read through her new book, Pulp, but I haven't cooked anything from it yet. It's based on fruits that are grown in the midwest. For each fruit, she offers several prep methods (raw, roasted, grilled, poached, stewed, baked, preserved) with both a sweet and savory recipe for each method. Instead of condiments, there's a "Baker's Toolkit" up front with recipes for breads, batters, doughs, crusts, toppings, etc. that are used later in the book.
