Louisburg Cider Mill

• 3 tbsp. olive oil, divided

• 1 small cinnamon stick

• 2 large cloves garlic, 1 smashed and 1 chopped

• 2 c. wild rice blend

• 1/2 c. Louisburg Cider Mill

• Kosher salt and freshly ground black pepper

• 1/2 c. dried cranberries

• 2 onions, chopped

• 2 tbsp. white wine vinegar

• 1/4 c. chopped fresh flat-leaf parsley

• 4 scallions, chopped

Heat 1 tablespoon oil in a medium saucepan over medium heat. Add cinnamon and smashed garlic. Cook until fragrant, about 1 minute. Add rice and toss to coat. Add Louisburg Cider Mill Apple Cider and 2 1/2 cups water. Season with salt and pepper. Bring to a boil; reduce heat to low, cover, and cook until rice is tender, 15 to 17 minutes, adding cranberries during the last 10 minutes of cooking.

Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Add onions and season with salt and pepper. Cook, stirring occasionally, until onions are tender and beginning to brown, 18 to 20 minutes. Add chopped garlic and cook, stirring, until fragrant, 1 to 2 minutes. Stir in vinegar and parsley.

Add scallions and onion mixture to rice and toss to combine.

WET INGREDIENTS:

• 1/3 cup room temp butter 
• 1/3 cup cane sugar
• 2/3 cup packed brown sugar
• 1 tsp vanilla
• 1/3 cup Louisburg Cider Mill Apple Cider

DRY INGREDIENTS:

• 1 1/2 cups all purpose flour 
• Pinch of sea salt
• 1/2 tsp baking soda
• 1/2 tsp cinnamon 

GLAZE:

• 1 cup confectioners sugar
• 2 TBSP Louisburg Cider Mill Apple Cider

In a large mixing bowl add the butter (let become room temp and soften if it’s not already) mix in the sugar to the butter, then add the rest of the wet ingredients and mix well.

Add in the dry ingredients and mix well, place in the fridge for 1 hour (or overnight).

For tall balls (cylinder shaped tall dough balls instead of the traditional round short ball) and place on the baking sheet.

Place in the oven and bake for 15-16 minutes. Remove and let cool completely at least 20-30 minutes before moving them so they can finish baking and setting.

Mix up the glaze in a small bowl and drizzle over the top of the cookies.

• 2 pounds beef stew meat, cut into 1-inch cubes
• 2 tablespoons canola oil
• 3 cups Louisburg Cider Mill Apple Cider
• 1 can (14-1/2 ounces) reduced-sodium beef broth
• 2 tablespoons cider vinegar
• 1-1/2 teaspoons salt
• 1/4 to 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 3 medium potatoes, peeled and cubed
• 4 medium carrots, cut into 3/4-inch pieces
• 3 celery ribs, cut into 3/4-inch pieces
• 2 medium onions, cut into wedges
• 1/4 cup all-purpose flour
• 1/4 cup water

In oven, brown beef on all sides in oil over medium-high heat; drain. Add the Louisburg Cider Mill Apple Cider, broth, vinegar, salt, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours.

Add the potatoes, carrots, celery and onions; return to a boil. Reduce heat; cover and simmer for 30-35 minutes or until beef and vegetables are tender.

Combine flour and water until smooth; stir into stew. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with fresh thyme.

From the kitchen of Louise Swearingen

1 C Unsalted Butter (2 sticks, room temperature)

2/3 C Sugar

2 Egg Yolks

1 tsp Vanilla Extract

2 C All Purpose Flour

½ tsp Salt

Powdered Sugar (optional)

Preheat oven to 350 degrees and line two cookie sheets with parchment paper. Using mixer, beat together butter and sugar on medium-high speed until light and fluffy, about 2-3 minutes. Beat in yolks and vanilla extract.

Add flour and salt and mix until incorporated and dough comes together in a ball.

Wrap in plastic wrap and refrigerate for 30 minutes.

Form dough into 1-inch balls and arrange on prepared cookie sheet.

Use end of a wooden spoon or index finger to create an indentation in the center of each cookie.

Bake cookies for 8 to 10 minutes. Remove cookie sheets from oven and if the indentations look shallow further define them again and fill each with a bit of apple or peach butter. (you can use jelly of your choice also). Bake for an additional 3 to 4 minutes, or until jam melts slightly and edges of cookies are lightly golden.

1 C Sugar

1/2 C Apple Cider

Pinch of Salt

1 Tbs Lemon Juice

2 Egg Whites, stiffly beaten

Mix sugar, apple cider, salt and lemon juice. Cook until the sirup forms a soft ball (234º to 240º F.) when a little of it is dropped into a super of very cold water.

Pour very slowly over stiffly beaten egg whites, beating constantly. Continue beating until mixture stands in soft peaks.

Spread between layers and over top and sides of cake.

Variations. When frosting is ready to spread, stir in 1/2 cup chopped pecans or hazelnuts, or shredded almonds.

For a more festive cake, sprinkle 1/4 cup pink tinted coconut over the top after frosting is spread.