Apple Cider & Calvados Slushies--A Crisp, "Appley" Simple Saturday Sipper

Although I know that I am extremely lucky to live in a beautiful place than is mostly warm and sunny year-round, I do miss fall. I miss the crisp autumn air on a sunny day, I miss the glorious color change of the leaves, heck I even miss the sometimes cold and rainy days you get in the Pacific Northwest. When the fall magazines start coming in and I am drooling over all their autumn foods and heavier comfort food dishes, I miss the weather than goes along with it, rather than reading them in 88 degree humidity. OK, I know... you are thinking "Oh yeah, poor you!" right now... I get it, ;-) Yes, I wouldn't want fall weather all the time, but I would fully support a "Weather Exchange Program" where we could swap out a few days here and there.

Mark Bittman's Apple Cider Slushies are a good compromise recipe--the flavors of fall but in a cold slushy treat. I first made these last year (here) and loved them, then seeing my pal Kim make them last week (here), I got to thinking about them again. Last time I used Riesling, this time I decided to try something a little different and switched out the white wine for some calvados (apple brandy), making them Apple Cider & Calvados Shushies. Still delicious and an excellent way to enjoy a Simple Saturday Sipper with a little taste of fall.

Apple Cider and Calvados Slushy
adapted from "Mark Bittman's Kitchen Express"
(Serves 2-3)

Note: Use any sweet white or sparkling wine you like--I used calvados

In a blender or food processor, combine a cup of apple cider, a half cup of Riesling, and about a quarter cup of sugar. Add ice and pulse; continue adding ice and processing until the desired thickness is reached (about 3 cups total). Serve immediately with a sprinkle of nutmeg or a cinnamon stick or an orange slice if you like.


Notes/Results: "Appley-goodness" with a little kick. I did actually need a bit more ice than I had--note to self: make sure you check the ice cube trays before making slushies! But the flavor was great. I ended up not adding any extra sugar as I don't like things too sweet. I liked the addition of the calvados (and it's a good way to work through a bottle). For sure I will be making this recipe again, with different wines and liqueurs, and not waiting a year to make it this time. ;-)

And something for the good news category, I was contacted by Wikio as they just published their food blog rankings and guess who moved up from #27 to #18? Yep, that would be me, or rather Kahakai Kitchen. ;-) Wikio is an information portal with a news search engine that searches press sites and blogs. Such incredible company to be in, in fact you can check out the full 100 rankings here--where I have some of my blogging buddies keeping me company.

Wikio Top Twenty Food Blogs:

1	Serious Eats
2	Eater
3	Diner's journal
4	Smitten Kitchen
5	Slashfood
6	Cake Wrecks
7	Daily Dish - L.A. Times
8	Serious Eats: New York
9	The Kitchen - Apartment Therapy
10	The Pioneer Woman
11	Eater SF
12	Eater LA
13	Tuesdays with Dorie
14	The Stew
15	angry chicken
16	Simply Recipes
17	Michael Ruhlman - Translating the chef's craft for every kitchen
18	Kahakai Kitchen
19	One Hot Stove
20	Blondie and Brownie

Ranking made by Wikio

The rankings are done by links so I have a feeling I owe my Souper Sundays buddies the thanks for my ranking! ;-) So mahalo my friends!

Happy Saturday!