"Best Cider on Market! I've tried them all, and Nemeth's is the best by far!" ~ Tim, faithful customer
Thanks Tim! :) We LOVE testimonials! Feel free to comment and tell us what YOU love!
Saturday, November 7, 2009
Saturday, October 17, 2009
Autumn!
Just an update on what we currently are selling at the market:
Apple Cider - gallons and half gallons
Apples: Paula Red, Cortland, Empire, Jonagold, McIntosh, Jonathan, Golden Delicious, Red Delicious Gala and Melrose.
There are a few Concord Grapes left, and some watermelons!
I'd like to share two new recipes with you. They are of my own creation, and are perfect for tailgate parties, or any time you just want a good snack.
Dianne's Hot Spiced Cider (Non-Alcoholic)
one half gallon Nemeth Apple Cider
2 + 1 orange wedges
1 cinnamon stick
2 whole cloves
sprinkle nutmeg
In a large cooking pot, gently heat apple cider (do not boil)
add cloves and cinnamon stick, squeeze two of the three orange wedges into the cider, add the third wedge whole.
Heat for about 10 minutes, remove orange rhind, cinnamon sticks and cloves, pour into mugs
sprinkle fresh nutmeg on top
* for the "grown up" version, add a splash of spiced rum
Dianne's Cheese Ball
1 8 oz. block of cream cheese or Neufchatel cheese
1 container vegetable flavored cream cheese
1 cup italian flavored croutons
1 to 2 T. italian seasonings or fresh chopped parsley
In a bowl, combine cheeses, form into a ball and refridgerate 1 hour.
Place croutons in a gallon sized zipper bag. Crush croutons with a rolling pin, or whack with a spoon (let your frustrations out!!).
In a pie plate or other pan with sides, sprinkle herbs. Roll the cheeseball into the herbs coating all areas evenly. In the same pan, add crouton crumbs. Roll the cheeseball into the crumbs, pressing slightly so that they stick. Serve immediately with crackers, pita chips, pretzels or anything else you like.
** you can make it more festive, and add more texture by adding chopped green or red pepper, or finely diced carrot to the cream cheese while mixing it together.
Apple Cider - gallons and half gallons
Apples: Paula Red, Cortland, Empire, Jonagold, McIntosh, Jonathan, Golden Delicious, Red Delicious Gala and Melrose.
There are a few Concord Grapes left, and some watermelons!
I'd like to share two new recipes with you. They are of my own creation, and are perfect for tailgate parties, or any time you just want a good snack.
Dianne's Hot Spiced Cider (Non-Alcoholic)
one half gallon Nemeth Apple Cider
2 + 1 orange wedges
1 cinnamon stick
2 whole cloves
sprinkle nutmeg
In a large cooking pot, gently heat apple cider (do not boil)
add cloves and cinnamon stick, squeeze two of the three orange wedges into the cider, add the third wedge whole.
Heat for about 10 minutes, remove orange rhind, cinnamon sticks and cloves, pour into mugs
sprinkle fresh nutmeg on top
* for the "grown up" version, add a splash of spiced rum
Dianne's Cheese Ball
1 8 oz. block of cream cheese or Neufchatel cheese
1 container vegetable flavored cream cheese
1 cup italian flavored croutons
1 to 2 T. italian seasonings or fresh chopped parsley
In a bowl, combine cheeses, form into a ball and refridgerate 1 hour.
Place croutons in a gallon sized zipper bag. Crush croutons with a rolling pin, or whack with a spoon (let your frustrations out!!).
In a pie plate or other pan with sides, sprinkle herbs. Roll the cheeseball into the herbs coating all areas evenly. In the same pan, add crouton crumbs. Roll the cheeseball into the crumbs, pressing slightly so that they stick. Serve immediately with crackers, pita chips, pretzels or anything else you like.
** you can make it more festive, and add more texture by adding chopped green or red pepper, or finely diced carrot to the cream cheese while mixing it together.
Please feel free to leave feedback or comments! We love to hear from you!!
Saturday, September 26, 2009
Apple Cake recipe
One of our customers recently sent this to us... we wanted to share it with all of you! Enjoy~
This recipe was recently published in Kitchen Mailbox by Marge Biancke and I believe this is the Ann Arbor paper that comes out once a week or so recently."
Q. About a hundred years ago I had a recipe for an apple cake that Millie Schembechler used to make. Can you track down that recipe?"
ANSWER: "This wonderful recipe was featured in 'Simply Good Food" which was published in 1993. The original recipe uses 1 cup of cooking oil. I have since made it with 1 cup of applesauce instead of the oil. Either way, this is a nice cake for dessert or brunch.
"MILLIE SCHEMBECHLER'S APPLE CAKE"
Ingredients: 1 cup cooking oil or substitute 1 cup applesauce. 2 cups sugar. 3 eggs, 2 1/2 cups sifted flour, 1 tsp. baking soda, 1 tsp. vanilla, 3 cups sliced cooking apples, 1 cup chopped nuts, preferably pecans.
Directions: Cream oil, sugar and eggs together. Add flour and baking soda. Stir in vanilla. Mix. Add apples and nuts to mixture.Pour batter into a tube or loaf pan. Bake at 350 degrees for an hour. Cool completely before unmolding
This recipe was recently published in Kitchen Mailbox by Marge Biancke and I believe this is the Ann Arbor paper that comes out once a week or so recently."
Q. About a hundred years ago I had a recipe for an apple cake that Millie Schembechler used to make. Can you track down that recipe?"
ANSWER: "This wonderful recipe was featured in 'Simply Good Food" which was published in 1993. The original recipe uses 1 cup of cooking oil. I have since made it with 1 cup of applesauce instead of the oil. Either way, this is a nice cake for dessert or brunch.
"MILLIE SCHEMBECHLER'S APPLE CAKE"
Ingredients: 1 cup cooking oil or substitute 1 cup applesauce. 2 cups sugar. 3 eggs, 2 1/2 cups sifted flour, 1 tsp. baking soda, 1 tsp. vanilla, 3 cups sliced cooking apples, 1 cup chopped nuts, preferably pecans.
Directions: Cream oil, sugar and eggs together. Add flour and baking soda. Stir in vanilla. Mix. Add apples and nuts to mixture.Pour batter into a tube or loaf pan. Bake at 350 degrees for an hour. Cool completely before unmolding
Saturday, September 19, 2009
Sunday, September 13, 2009
It's Officially Fall... ok well maybe not according to the calendar - yet!
U of M has trounced Notre Dame (GO BLUE) and apples are coming on full force! Fall is here and cider is coming in a few weeks. Time to contemplate putting away the sleeveless tops and pulling out the sweaters.
Apples that are avaliable now are:
Cortland, Ginger Gold, Paula Red, MacIntosh, Gala and a very, VERY limited supply of Honey Crisp. Folks, really, if you love the Honey Crisp... you'll love the Galas too. They are so similar and much more plentiful.
In the next week, we'll have the much anticipaed watermelons grown by my son and daughter. It may seem strange to be excited about watermelons in September, but watermelon is welcomed any time!
If you have not met Maite of Maitelattes, please check out her website. She makes incredible Dulce Le Leche which is DELICIOUS paired with our sliced apples! More importantly, Maite is a wonderful lady. Look her up at the market... she'll greet you with a smile, and maybe a hug! :)
Apples that are avaliable now are:
Cortland, Ginger Gold, Paula Red, MacIntosh, Gala and a very, VERY limited supply of Honey Crisp. Folks, really, if you love the Honey Crisp... you'll love the Galas too. They are so similar and much more plentiful.
In the next week, we'll have the much anticipaed watermelons grown by my son and daughter. It may seem strange to be excited about watermelons in September, but watermelon is welcomed any time!
If you have not met Maite of Maitelattes, please check out her website. She makes incredible Dulce Le Leche which is DELICIOUS paired with our sliced apples! More importantly, Maite is a wonderful lady. Look her up at the market... she'll greet you with a smile, and maybe a hug! :)
Thursday, September 3, 2009
Pears and Galas!!
It's the time my niece Jessica has been waiting for!! Clapp's Favorite pears are in season! Sweet, juicy pears make a great snack! Gala apples are also in season. Crisp, sweet, and juicy! They are my daugher Katie and my husband Steve's favorite apples!
Now that the students are back, and our kids are going back to school, "schoolboy" size apples are perfect for the lunchbox or backpack.
Here's a new recipe that is a nice alternative to applesauce. Great Grandkids Drew & Jack love it! (makes great babyfood as well!)
Pear Sauce
1/2 peck of Clapp's Favorite pears, peeled, cored and diced
1/8 cup sugar or less to your taste (pears are naturally sweet)
1/4 cup water or apple juice
1/4 t. cinnamon if desired
In a large sauce pan, cook fruit, liquid, cinnamon, and sugar over low heat until the fruit becomes very soft, stirring often. Mash chunky bits of pear with a potato masher or ricer.
** if you are making babyfood, you can pour sauce into an ice cube tray and freeze into cubes. Store cubes in an airtight container for single serving sizes!
Now that the students are back, and our kids are going back to school, "schoolboy" size apples are perfect for the lunchbox or backpack.
Here's a new recipe that is a nice alternative to applesauce. Great Grandkids Drew & Jack love it! (makes great babyfood as well!)
Pear Sauce
1/2 peck of Clapp's Favorite pears, peeled, cored and diced
1/8 cup sugar or less to your taste (pears are naturally sweet)
1/4 cup water or apple juice
1/4 t. cinnamon if desired
In a large sauce pan, cook fruit, liquid, cinnamon, and sugar over low heat until the fruit becomes very soft, stirring often. Mash chunky bits of pear with a potato masher or ricer.
** if you are making babyfood, you can pour sauce into an ice cube tray and freeze into cubes. Store cubes in an airtight container for single serving sizes!
Tuesday, August 18, 2009
Nemeth Applesauce
As Julie mentioned in her wonderful article in the Ann Arbor paper, mom and dad would be happy to bag up a "custom blend" of apples for your apple sauce! The following is a Nemeth Family recipe courtesy of my 16 year old son Mike, who Papa (otherwise known as Alex) says is pretty darned good! You can adjust the recipe to your taste, and the quantity to your needs.
Mike's Applesauce
1/2 peck of Nemeth apples, cored, peeled and sliced
1/4 cup sugar (less if you are using sweet apples, or to your taste)
1/3 cup Nemeth's Apple Cider
2 slices of orange, seeds removed
cinnamon to taste
In a sauce pan, infuse the orange slices in the apple cider over very low heat for 15 minutes, do not let it come to a boil. Remove orange slices and discard. Add apples, sugar, and cinnamon to the liquid. Cover and simmer, over low heat until the apples become soft and cook down. Stir frequently. If your sauce is thinner than you like, remove lid and simmer uncovered, watching it very carefully so that it does not burn. If the applesauce is chunkier than you like, use a potato masher, fork, or sieve to make it to the consistency you desire.
We hope you enjoy this family favorite recipe!
Mike's Applesauce
1/2 peck of Nemeth apples, cored, peeled and sliced
1/4 cup sugar (less if you are using sweet apples, or to your taste)
1/3 cup Nemeth's Apple Cider
2 slices of orange, seeds removed
cinnamon to taste
In a sauce pan, infuse the orange slices in the apple cider over very low heat for 15 minutes, do not let it come to a boil. Remove orange slices and discard. Add apples, sugar, and cinnamon to the liquid. Cover and simmer, over low heat until the apples become soft and cook down. Stir frequently. If your sauce is thinner than you like, remove lid and simmer uncovered, watching it very carefully so that it does not burn. If the applesauce is chunkier than you like, use a potato masher, fork, or sieve to make it to the consistency you desire.
We hope you enjoy this family favorite recipe!
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