All posts tagged: vermont

Visit to Cold Hollow cider farm, Vermont

Off 22nd May 2010

The Cold Hollow Cider Mill is one of the top producers of fresh apple cider in New England, USA.

In the States, what we refer to as ‘Cider’ is known as ‘Hard cider’ over there. The mill and Cold Hollow produces apple juice ‘cider’ – immensely refreshing, and a great experience to see apples pressed in a big way!

The mill still uses a traditional cider press built in the 1920’s which you’ll see in the slideshow photos.

Statistics for Cold Hollow’s cider production

  • 2000lbs of pressure per square inch used to press apples
  • 12lbs of apples to produce 1 US gallon of apple juice
  • 280lbs of apples gives up to 300 US gallons of apple juice in one pressing
  • 700lbs of apple pomace (pressed apple debris) produced each day and fed to local livestock
  • 1,250,000 gallons per apple season
  • 15 cheeses per press
  • Pressing takes 10-12 minutes
  • 15-18 presses per day

Slideshow of Cold Hollow cider mill

Vermont Farmhouse Chowder

Off 14th December 2009

chowderThis is a recipe that I learnt of recently whilst visiting Stowe, a ski area of Vermont, and this dish will certainly warm you up after a day on the slopes.

Ingredients

  • 2 pints of chicken stock
  • 1 pint of cider or apple juice
  • 340 g potatoes
  • 2 tbsp vegetable oil
  • 1 small onion, chopped
  • 1 tsp smoked paprika
  • 1 chorizo, sliced
  • 1 tsp majoram
  • 1 tsp salt
  • black pepper to taste
  • 100 ml double cream
  • 1 kg of potatoes

Method

Simmer peeled potatoes and chicken stock together with the cider until chicken is tender. Puree in blender.

Slow roast sausage, chill, then blend in food processor, not too fine. Add sausage to soup mixture.

Sweat onion in veg oil until tranlucent. Add paprika and and stir for a further 3 minutes. Add to soup mixture.

Add cream to soup mixture.

Simmer 1kg of diced potato in salted water until tender. Drain and rinse and add to soup mixture.

Serve with crusty bread.

Serves 4 – 6 people