tag:blogger.com,1999:blog-6101223716619464303.post8094508782242779838..comments2024-03-05T07:55:16.812-08:00Comments on Rowley's Whiskey Forge: Boiled Cider, an Old New England SyrupMatthew Rowleyhttp://www.blogger.com/profile/00613982533349459637noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-6101223716619464303.post-40416286723474404292011-09-03T16:24:50.850-07:002011-09-03T16:24:50.850-07:00Lissa ~ Sorry for the delay; I've been under t...Lissa ~ Sorry for the delay; I've been under the weather lately and not on top of emails and blog comments. I'd say go ahead and make it. The stuff lasts for ages. It may separate, but just shake it before using it. Some people process it as if they were canning jellies or marmalades so they can keep it at room temperature, but I've found that just storing it in a bottle in the the refrigerator is sufficient.Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-45406064590196467232011-09-01T17:29:10.367-07:002011-09-01T17:29:10.367-07:00Do you have any idea how long this will keep, refr...Do you have any idea how long this will keep, refrigerated? I plan on making my own once I get my hands on some freshly pressed cider from a local orchard, but I'm not sure if it's worth making a whole pint (which is roughly what a gallon makes) if it won't keep.Lissahttp://thebrooksstead.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-8719002493170663822010-07-09T18:42:39.165-07:002010-07-09T18:42:39.165-07:00The amount of water with the dehydrated apples rea...The amount of water with the dehydrated apples really depends on the size of the apple pieces & how dry they are. I start with about 6 cups water & add a little more as needed.Alice Rowleynoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-86068889637345537882010-07-09T18:33:10.018-07:002010-07-09T18:33:10.018-07:00My recipe for Apple Crisp using dehydrated apples....My recipe for Apple Crisp using dehydrated apples...but I never follow a recipe exactly:<br />4 cups dried apples simmered for about 20-30 min in 6 -8 cups water & 1/2 c cider syrup + 1 tsp cinnamon. Add more water if needed or drain some off if too wet.<br />Place apples in a buttered 9 x 13 pan. Top with your favourite crisp topping & bake @ 400 'F for about 35-45 min. I serve it warm topped with some ice cream & a drizzle of cider syrup....so yummy<br /><br />I married a Rowley & apparently their family came direct to Canada from England where the family is originally from. But we have met Rowleys from all over...even the Caribbean.<br />There was a huge Rowley gathering in Ontario near Barrie many years ago but we were not able to attend. It would have been fantastic.Alice Rowleynoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-91085393962040868852010-07-04T16:28:17.010-07:002010-07-04T16:28:17.010-07:00Alice ~
That apple crisp sounds great. Care to s...Alice ~ <br /><br />That apple crisp sounds great. Care to share the recipe? Although we have Springlike weather here most of the year, May and June are typically overcast (hence the names "May Grey" and June Gloom"). This year, however, July is overcast, chilly, and even drizzly some mornings. Perfect apple crisp weather. I'll use our boiled cider/apple syrup sometimes to reconstitute dried apples, then make little handpies with a splash of rosewater and palm sugar as additional sweetener. Tasty stuff. <br /><br />The Menonites back in Kansas also used to make a watermelon syrup the same way: juice a melon and boil it down as a sweetener. I've done it a few times, but as much as the other produce is fantastic here in California, the watermelons are lackluster. <br /><br />BTW ~ any chance your family's from County Mayo? Our Rowleys came through Philadelphia and metastasized all over North America, but are as far away as New Zealand and the Philippines.Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-41319141346982585822010-07-03T12:02:43.077-07:002010-07-03T12:02:43.077-07:00Hey there. Up here in Canada we get it in the hear...Hey there. Up here in Canada we get it in the heart of Mennonite country from apple processors. They make unsweetened apple butter, cider & the syrup. They call it apple syrup but it's just the cider boiled down. So that would be of German origin. Anyway I love this stuff & keep looking for recipes that use this instead of sugar. I buy dried apples too & use some of the syrup to reconstitute the dried apples then use them to make an apple crisp...yummy.<br />Alice Rowley...ya...same last name...lolAlice Rowleynoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-49168851075046269552009-11-13T17:38:49.592-08:002009-11-13T17:38:49.592-08:00Seth ~
Yeah, isn't it good stuff? Not ten mi...Seth ~ <br /><br />Yeah, isn't it good stuff? Not ten minutes ago, I put a 9-pound ham in the oven. In about an hour and half, I'm going to take it out, glaze it in a mix of boiled cider, orgeat, brown sugar, Angostura bitters, and Dijon mustard, then roast it for another 20 minutes or so. <br /><br />On the side? Some roasted acorn squash and spinach sauteed with a little garlic confit and a splash of oil from the confit. <br /><br />I plan to head to bed wearing a smile.Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-52092174920000572202009-11-13T17:01:16.888-08:002009-11-13T17:01:16.888-08:00per your instructions, my wife and i boiled down a...per your instructions, my wife and i boiled down a gallon of unpasteurized cider the other night. <br /><br />the finished product is a delight.<br /><br />we plan to enjoy as part of a slow roasted pork loin dish this weekend.<br /><br />that along with some experimentation in drinks as you suggest. <br /><br />thanks matt!seth k. from the finger lakesnoreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-18553448421239562822009-10-30T08:49:02.702-07:002009-10-30T08:49:02.702-07:00Chris ~
Thanks for the link. I love this stuff: ...Chris ~ <br /><br />Thanks for the link. I love this stuff: I've almost always used it with foods (pork, especially) rather than drink, but I was playing with it in an applejack and Averna mix a few nights ago that shows promise. <br /><br />Erik ~ I've wondered that. Certainly the stuff goes by alternate names. Although if its origins were Dutch, we might expect to see the same name around as we doth with other Dutch food words (cookie, cole slaw, etc). What makes you think Dutch specifically?<br /><br />"Orchard Syrup"suggested to me a mix of apple and pear flavors, but I've got nothing to base that on: just a hunch. Know what trumps musing? Experimentation. If you're up for it, I'd say boil down some cider, use it in a drink that calls for "Orchard Syrup"and see if it's a balanced drink. Not conclusive at all, but could suggest whether you're headed down the right track. <br /><br />Oh. Right. I've got boiled cider. I've got old cocktail books, including Johnson. I'll look into this, too.Matthew Rowleyhttps://www.blogger.com/profile/00613982533349459637noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-72779020226791545722009-10-29T18:26:13.040-07:002009-10-29T18:26:13.040-07:00I've found a few recipes for similar. Kinda l...I've found a few recipes for similar. Kinda looks like Dutch origin? An ingredient from Harry Johnson and others that has puzzled some of us is "Orchard Syrup". Think this was what they were talking about?erik.ellestadhttps://www.blogger.com/profile/02845962797641281899noreply@blogger.comtag:blogger.com,1999:blog-6101223716619464303.post-58203631204693935802009-10-29T14:30:03.655-07:002009-10-29T14:30:03.655-07:00Actually we have a place near here that calls it A...Actually we have a place near here that calls it Apple Cider Molasses and has a bunch of (food) recipes:<br />https://www.allenshillfarm.com/catalog/index.php?osCsid=4483a29f544b6674b4646e2da51ef28bAnonymoushttps://www.blogger.com/profile/00017418381502759463noreply@blogger.com