Our pecan sticky buns are justifiably famous, since they beat Bobby Flay in a throwdown. We once calculated that we bake off about 220,000 sticky buns a year (that’s over 600 daily) just to keep up with the demand. When something is that popular, is there any reason to tweak it or improve it? Well, in New England we can’t help but get pretty excited about apple season every fall. I myself eat at least an apple a day (I have one in my bag now) and when the idea to switch out the pecans for apples came up, I couldn’t wait to try it. I love how the tart cider and the fresh, spiced apples bring our sticky bun to a whole new level. These are insanely good and I actually love them better than the original.
This is the most basic, everyday cider that you can make. No frills, no special tricks, just a solidly good cider. Use any apple juice you like, taste it frequently during fermentation, and then adjust it, if needed, using acid blend and wine tannin when you get close to bottling. English ale yeast makes a cider with a mellow character and good apple flavor. If you like ciders that are more crisp and dry, try a white wine yeast like Montrachet or Côte des Blancs instead. When confident in your cider-making skills, use this recipe as a base for adding fruit, spices, hops, or any other flavoring you like. Average ABV: 6 to 8%
America's Test Kitchen found the trick to applying a glossy, tangy-sweet glaze to turkey so it doesn’t pool at the bottom of the pan or keep the skin from crisping up.
A simple stuffing, sweetened with apples and chestnuts and lightly accented with cinnamon and sage, is rolled up inside a butterflied pork loin in this centerpiece dish.
Boiling turns apple cider into a delicious sweet-tart syrup that's great over desserts as well as sweet potatoes and sweet squash. New Englanders have used this trick for several hundred years and they know you have to start with good-tasting cider. Check out organic ciders and ones produced on farms in your area.