Recipes for when you bought a half gallon of apple cider for the thrill of it
What do you even do with this stuff
Hello, chefs.
I have this unhinged image of myself as a cool quirky girl, and I never realize just how detached from reality this is until fall comes around and I find myself walking through the grocery store on September 23rd with a cart full of mini pumpkins. For why? For whomst? It is then that I realize just how potent the basic white girl instinct is that courses through my veins. This is my destiny. I will be buying that apple cider as soon as it hits the shelves.
Related: never forget the time I said out loud that I thought I was a cool quirky girl, and Mr. Faith quickly pointed out that the only items of clothing I own are button downs and mom jeans that could easily have been lifted from Ina Garten or any other coastal grandmother’s wardrobe.
I am who I am. Anyway! It’s been the delight of my life to be back to our regularly scheduled programming this week. I’ve been cooking and organizing and routine-ing and it’s felt SO good.
I also realized that my specific brand of ASMR are the TikTok videos of people telling you what to do. I’m not talking about people who share their routine and say, “but everyone’s different! This is just what works for me!” No, I want the bossy girl who says, “this is what you’re going to do. You’re going to wake up at 6. You’re going to wash your face and go for a 45 minute walk.” People think I’m the bossy one, but nothing is more calming to me than being told exactly what to do by a lady I’d trust with my life. Anyone else?
So, obviously, I’ve spent this week obsessed with routines and codifying my own. I’ll inevitably create some kind of insufferable content to this effect, but in the meantime, I’ll leave you with two nuggets for the weekend that have added 5% more joy to my life:
The Sofia Richie hair mask bun, which I’ve been doing the day before hair wash day and has made my hair so soft and manageable.
Designating Sunday as no work days, which means no to-do list, no cleaning tasks, no errands, nothing. It puts some pressure on Friday/Saturday to get that personal to-do list knocked out, but protecting Sunday at all costs is my new personality.
Enough rambling—let’s cook some stuff with apple cider.
-Faith
Farro with roasted butternut squash
Melissa Clark really sent it with this one. It’s an incredible mix of sweet, spicy, crispy, and bright, which is frankly hard to do with a fall dish. It’s cozy and warming and also undeniably good for you. We had it with flaky baked fish on top, but it would be great with leftover roast chicken, too. Dan actually requested MORE vegetables in it, so next time I might toss some chopped kale in with the farro when it’s just about done to steam.
Roast your squash: Preheat your oven to 450. Slice up a butternut squash into thicker pieces and toss with olive oil, salt, pepper, cayenne, a bit of cinnamon and a spoonful of sugar. Bake for 15 minutes, flip, and bake for another 20.
Meanwhile, make your farro: bring 1.5 cups apple cider, 2 cups water, and a tsp of salt to a simmer. Add 1.5 cups of farro and let cook at a healthy simmer, uncovered, until the liquid is soaked up.
Prep your accoutrements: Make a dressing with 1/4 c olive oil, 3 tbsp apple cider vinegar, two minced or crushed garlic cloves, salt and pepper. Chop up some fresh mint.
Toss your cooked farro in the dressing and top with the squash, a bit of feta, and fresh mint.
Apple cider donuts
I LOVE this recipe but never have a reason to make a donut, so this year I’m making all my friends come over for a donut party 🤷🏻♀️. You’ll want a donut pan for this!
Preheat your oven to 350 and grease your donut pans.
Prep your dry ingredients: whisk together 1 3/4 cups flour, 1 1/4 tsp baking powder, 1 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg.
With a mixer, cream 10 tbsp room temp butter, 1/4 cup sugar, and 3/4 cups brown sugar. Add 2 eggs and a tsp of vanilla.
Add your dry ingredients to the bowl of the mixer and combine. Stream in 1/2 cup apple cider and mix.
Spoon your batter into the pans and bake for 12-15 minutes. While they’re baking, prep your cinnamon sugar topping: 1/2 cup sugar + 1 tsp cinnamon. Melt 6 tbsp butter in another bowl.
When they’re done baking, let the donuts cool a bit, then pop them onto a cooling rack. Brush with butter and toss in the cinnamon sugar.