It’s a rite of passage for Vermont school kids: piling into a bus and heading to an orchard in the fall. After picking apples, they’ll crowd around a cider press to witness the transformation of their fruit into beverage: whole washed apples ground and pressed, all their mahogany juice slowly released. So pure
and simple, fresh, orchard-pressed apple cider stands
out in today’s over-engineered world.
Vermont chefs, bakers, cooks and bartenders find
endless uses for cider, which can vary in flavor from tart
to pure sweetness, depending on variety and season.
Many orchards also offer special hard-cider pressings,
featuring heirloom cider apples in late fall; a growing
number of home cidermakers do the same, fermenting
it into what was the most popular alcoholic drink in the
late 18th century.
By Melissa Pasanen
With recipe-testing assistance
by Sarah Strauss