Apple Cider

Chef-owner Shawn McClain of Custom House restaurant in Chicago created this recipe for Epicurious's Wine.Dine.Donate program. He recommends using a creamy, mild blue cheese like Fourme d'Ambert.

This fruit butter makes a quick dessert. It's also a great snack on bread or toast. We use it in a low-fat recipe for a moist and chunky apple butter spice cake. We have found preserving in half-pint (250 mL) jars convenient, since that recipe calls for that amount of apple butter. But if you use larger jars, you'll have lots left for other uses.

Nils Noren, executive chef at restaurant Aquavit, in New York, pairs this smoky hot drink with venison, but it works well with almost any wintry game preparation. He uses Assam tea, a full-bodied brew from India. For a richer, molasseslike flavor, use muscovado sugar.

Garnish this warming drink with lemon slices and a cinnamon stick.

For a cold version of this cocktail, pour rum over ice in a large glass and top off with apple juice or sparkling cider.

I like to mix up several kinds of apples for great-tasting applesauce. I prefer it coarse, so I cook it for a short time and then mash it only slightly.

Can be prepared in 45 minutes or less, but requires additional unattended time.