Homemade Cider Press

Stone fruits worked into savory cooking

STATEN ISLAND, N.Y. — Beautiful domestic stone fruits are copious these days in the borough’s supermarkets.

Cherries, plums, apricots, peaches and nectarines do wonderful things to food, especially in savory applications. For instance, peaches and nectarines partner well with grilled cheese and parsley sausage — sear the meat and oiled fruit side by side on the barbecue.

Brush plums with sugar, apricot or plum preserves and broil until the glaze caramelizes; present this with pan-seared center cut pork chops or crisp-skinned duck breast. Pitted bing cherries can be made into a barbecue-type sauce — puree them with prepared sauce or make your own with ketchup, cider vinegar, brown sugar and a handful of fresh tarragon. This can be used as a side sauce for a charred bone-in rib eye or flank steak finished with a pat of butter mashed with parsley, garlic, tarragon and sea salt.

Stuff peaches with a mixture of fresh ricotta and honey. Top with toasted almonds or home-made granola.

Romney Steele, author of “Recipes and Memories from the Orchard” (Andrews McMeel Publishing, 2011), says, “I like to flavor (apricots) with a vanilla bean, or dried lavender flowers from the garden, which add a lovely floral note to the honeyed apricots.” She warns not to overcook the preserves,  as it will become muddy: You want to keep the combination clear to show off the chunks of fruit in the mix.

Burrata is a silky cheese that, when at room temperature, becomes practically molten in the middle. If you can’t find it in your favorite Italian specialty store, use fresh,  good-quality soft goat cheese or chevre instead.
    
RECIPE: HEIRLOOM TOMATOES WITH PEACHES AND BURRATA

(Makes 4 to 6 servings)
    
1½ pounds assorted heirloom tomatoes

3 ripe peaches, pitted and sliced into wedges

8 ounces burrata cheese (about 1 ball), at room temperature

Handful opal basil leaves or piccolo verde fino basil

Leaves from 2 sprigs tarragon

2 teaspoons champagne vinegar or white balsamic vinegar

3 to 4 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

Slice the tomatoes according to size and shape and arrange on a platter or in a
shallow bowl with the sliced peaches.

The homemade cider press segment | Homemade Wine

@SaveSkills I can make more then what I show in the video. By lowering the box tray-where the metals pins are holding it in place. But I had one mesh bag left after bursting the other 2 I owned. LOL. I love the look of the wood ones but after pricing the hard wood for such a model, I knew it was not something I could afford to spend almost $300 on. Some pieces (the 4×4 or 2×4) of hard wood were priced at $50 a piece and not in normal stock so special order only for 4ft tall ones Cool channel!.

@daikaiju20 ~ I will do one in the next month as a short tutorial but not with 5 gallons. LOL. I already have 5 gallons brewing. I will most likely show it as 1 gallon. Just takes alot of work prepping apples before loading into the press without having a grinder and apples of an orchard large size. Mine are the size of lemons and apple corers usually take more of the apple flesh around the core then needed. I will work on a hard cider tutorial before mid october.

Thank you both. I would advise NOT doing grapes in this just due to my experience yesterday…It was real slow and the grapes were popping. Then I cranked the jack one too many times and ..POP! Grape guts all over the walls, ceiling and my face. I stood there with this “O” face and unthinking said aloud “uh oh..” Big mess and lesson learned. So I just put the grapes in a 5 gallon bucket, wash the kids feet and let them play grape stomper.

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