Cider, Part 1
Apples grow well in Upstate New York, where I was raised, and fresh pressed apple cider was a favorite autumn treat. Sometimes we'd drive out to a cider mill in a rambling old barn and buy it fresh from the press. The result was tangy, cloudy with apple particles, and delicious. Even as a kid, I found cider more tasty than apple juice, which was filtered to clearness, too sweet, and not very interesting.
Sometimes the cider would turn a little "hard," meaning fermentation was adding a bit of alcoholic kick, but for us, it was basically a non-alcoholic beverage. I still enjoy this kind of cider, and if I have guests around the holidays, I'll often heat up a gallon, adding whole spices like stick cinnamon and cloves and allspice. I'll also slice up an orange into pretty round circles and simmer it all together for a hot cider punch. Nice!