Before my blood ran Michigan maize and blue, I would not be surprised if it were apple cider for 4 months out of the year. Beginning every Labor Day weekend and lasting through Thanksgiving, my neighborhood mill has churned out the best cider one could hope for—pure, unadulterated, unpasteurized, unfiltered, fresh, and preservative-free.
Homebrewing requires some planning, but the results are worth it. This year, try making your own hard cider for the high holidays.
Yesterday, I made two loaves of challah. It felt like a funny activity for a Sunday, I’ll admit. (I usually make challah in a flurried rush on Friday afternoon.) But I’d had a culinary brain flash the other day, that I felt compelled to try out: apple cider challah.