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Homemade Apple Cider Donuts with Cinnamon Sugar

At-Home Cider Doughnuts

(makes 2 dozen)


Canola oil for frying

1 egg

1 ¼ cups sugar (divided)

2 tsp ground cinnamon (divided)

½ tsp nutmeg

1 cup apple cider

1 tsp vanilla extract

1 cup all-purpose flour plus extra for surface and hands

2 cups baking mix, such as Bisquick


Preheat the oil in a large pot, skillet or deep fryer to 375°F. Whisk together the egg, ¼ cup sugar, 1 tsp of cinnamon, nutmeg, cider and vanilla. Using a wooden spoon, stir in the flour and baking mix. Lightly flour a work surface and your hands, then knead the dough several times and roll it to about 1/2 -inch thickness. Use a donut or biscuit cutter, edge of a cup, or a knife to cut donuts and donut holes into desired shapes. Carefully drop the donuts into the heated oil, taking care not to crowd the pot. Working in batches, cook donuts until they are golden brown, then flip and continue to cook the other side. Adjust heat as needed to maintain the frying temperature of 375°F. After removing from the fryer, allow the donuts to rest on paper towels to soak up any extra oil. Combine the remaining cup of sugar and 1 tsp of cinnamon and coat the donuts with the cinnamon-sugar while they are still hot.

Apple Cider Risotto

(serves 2-4)


2 cups apple cider

2 cups water

1 tbsp olive oil

1 medium onion, diced

4 oz diced pancetta

1 cup arborio rice

Kosher salt, to taste


Pour the apple cider and water into a medium saucepan and set over medium heat. In a large skillet, heat the oil and sauté the onion and pancetta together until they start to brown. Add the rice and stir until it becomes golden brown. Slowly add the warm cider/water mixture, one ladle at a time, stirring constantly and adding more liquid only when the rice has soaked up most of what is already in the skillet. Continue this process until the liquid is gone and the rice is tender. Try it with seared scallops for a real treat!

Cider-Sage Gravy

Note: All the flavor of gravy comes from the “drippings” – the browned juices and fat that are left after you have roasted poultry or meat. This recipe works best with roast chicken, turkey or pork.


3 tbsp drippings (see recipe note)

4 fresh sage leaves

1 cup apple cider

3 tbsp all-purpose flour

1 cup chicken stock


After you have removed your roast, set the roasting pan containing the drippings on top of two stovetop burners turned to low heat. Add the sage leaves and stir until everything starts to heat up and stick to the pan. Pour in the apple cider to deglaze the pan and continue to stir for 2-3 minutes. Whisk the flour into the chicken stock. Pour the flour/stock mixture into the pan to act as the thickener for the gravy. Continue to stir constantly until gravy is thickened to desired consistency.