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The Poinsettia is traditionally an elegant cranberry and Champagne cocktail that is perfect for holiday parties. This version uses cranberry cider in lieu of juice and champagne, for an orchard twist.
Mint, apple brandy, and hard cider may seem like a slightly odd combo, but you’re going to have to trust me here, friends. The flavor is fruity and refreshing with just the right amount of sparkle, and it makes for a lovely aperitif.
Using apples plus cider and the local VT apple brandy adds layers of flavor to this braised chicken.
Use a tart-sweet Ginger Gold in this slaw for its crisp texture.
This lovely, sophisticated take on an open-face tuna sandwich includes sliced tart green apple and a little parsley. Try it with a Foxboro Rose.
This winter version of a traditional 60’s bundt cake, an adaptation of an Italian apple cake, is moist and light, fragrant with freshly ground spices and studded with chunks of fruit.
When you can’t choose a pie, make this delicious combination of cream pie and apple pie.
A lovely light pear cake, that's more pear than cake. With a crispy, crackly sugar topping and topped with flaked almonds. Enjoy slightly warm with a dollop of Crème Fraîche.