CHICOPEE, Mass. (Mass Appeal) – From picking apples to baking them and turning them into sweet sweet cider, Franklin County Cider Days celebrates all things apple!
- Hear all about Apples with Ben Clark, the owner of Clarkdale Fruit Farm
- Make a delicious dish with Sandy D’Amato, owner of Good Stock Farm in Hatfield
- A cider making demonstration with Suki Kindwall from OESCO
22nd Annual Franklin County Cider Days
Sweet & Hard Cider Making in Franklin County
November 4th – 6th
Locations around Franklin County; Greenfield, Shelburne Falls and Deerfield!
- Apple Pancake Breakfast
- Cidermaking 101
- Cider Salon
- Fruit Exploring
- Apple Tasting
- Cider Tasting
- Amatuer Cider Competition
- Cider and Cheese Pairing
- The Marketplace
- Workshops, Talks, Tastings and more!
Visit CiderDays.org for all the sweet details!
CiderDays is an annual community celebration of all things apple in beautiful Franklin County, Massachusetts. 2016 marks our 22nd year with tours, cider making and tastings, workshops and much more in orchards and venues county-wide from Ashfield, Deerfield, Charlemont and Colrain to New Salem and the towns in between. Whether you are a cider aficionado (hard or sweet), love apples, make your own cider, are an orchardist, or just enjoy soaking up all the goodness autumn in New England has to offer, CiderDays is not to be missed!
There is a charge for some of the events but many of the workshops and activities at the Shelburne Buckland Community Center and at local orchards are completely FREE.
Check out the nearly final list of 44 participating hard cider producers!
CIDER-GLAZED APPLES WITH RICOTTA, AGED CHEDDAR & CRISPY PECANS
For the Cider-Glazed Apples:
- 2 large Northern Spy (or other tart, firm cooking apple) apples, peeled, cut in ½ stem to bottom, core removed, and each ½ cut into 6 equal wedges
- ¼ teaspoon kosher salt
- 2 tablespoons granulated sugar
- 2 tablespoons clarified butter
- 2 tablespoons apple cider
- 1 tablespoon salted butter
- Sweet Ricotta (recipe follows)
- ¼ cup sharp aged cheddar, cut in small 3/8’s-inch cubes
- Cider Reduction (recipe follows)
- Crispy Pecans (recipe follows)
- Heat a sauté pan over high heat. Toss the apple wedges with the salt and clarified butter and in a single layer in the pan, brown on all sides, for about 45 seconds per side. Add the sugar and whole butter and toss to caramelize. Deglaze with cider and reduce to dry. When the apples are tender, remove to a plate. Let the apples come to room temperature before using. For serving, place the Sweet Ricotta in a piping bag fitted with a ½-inch round tube. Pipe a long log-size piece on each plate. Intersperse the Cider-Glazed Apples on top of the Sweet Ricotta. Scatter the aged cheddar over all. Spoon the Cider Reduction over and around and garnish with the Crispy Pecans.
For the Sweet Ricotta:
- ½ pound ricotta cheese
- 1 tablespoon cider reduction from above
- Pinch of kosher salt
- 1/16 teaspoon freshly ground black pepper
- Whip all of ingredients together until smooth. Reserve cold.
For the Cider Reduction:
- 1 quart delicious Clarkdale cider
- Place the cider in a sauce pot and reduce over medium heat to ¾ cup. Strain and reserve cold.
For the Crispy Pecans:
- 1 teaspoon egg white
- ½ teaspoon kosher salt
- ¼ cup pecan pieces (about ½ -inch)
- 2 teaspoons granulated sugar
- Lightly whisk the egg white with the salt. Mix in the pecans with a spatula to coat. Sprinkle the sugar evenly over the pecans. Spread apart onto a parchment- or Silpat-lined ½-sheet tray and bake in a preheated 350° oven 8-10 minutes until lightly golden.