Gluten-Free Friendsgiving Cider Recipes and Pairings

The holidays are around the corner, and it’s time to prep your holiday table! This year, we’re into Friendsgiving, which we celebrate on the Saturday before Thanksgiving. And because cider is naturally gluten-free, we wanted to share some gluten-free recipes that use cider, pair with cider, and are guaranteed delicious. (Downloadable recipe card available at this link.)

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CIDER GLAZED TURKEY- WITH MICHIGAN APPLE
1 12 lb turkey
2 medium carrots, chopped
2 celery stalks, chopped
1 large yellow onion, chopped
1/4 cup unsalted butter
2/3 cup Michigan Apple
1/2 cup packed dark brown sugar
salt and pepper

1. Let turkey sit at room temperature for at least 30 minutes.
2. Preheat oven to 425 degrees.
3. Place vegetables in a metal roasting pan.
4. Set a greased roasting rack over the vegetables.
5. Rub the turkey with the butter and place it on the roasting rack until golden
  brown.
6. Reduce heat to 350 degrees.
7. Add 2 cups of water to the pan and roast for 1 hour or until the thermometer
  reads 125 degrees.
8.In a small saucepan, bring the cider and sugar to a boil, stirring occasionally.
9. When the mixture is like syrup, remove from heat and whisk in 2 Tbsp of butter.
10. When the thermometer reads 125 degrees, brush the turkey with the glaze.
  Keep glazing every 15 minutes until the thermometer reads 165 degree.

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DELICATA SQUASH RINGS- WITH MICHIGAN HONEY
1 small delicata squash
1 egg
1/2 tsp garlic powder
1/2 tsp salt
1 cup grated Parmesan cheese
1/3 cup of hot honey

1. Preheat oven to 350 degrees.
2. Cut the ends off of the squash and scoop out the seeds.
3. Slice the squash into 1/4 inch rounds.
4. Whisk the egg, garlic powder and sea salt together in one bowl.
5. Place the grated Parmesan cheese in a separate bowl.
6. Coat the squash rings with the egg mixture then drop into the Parmesan bowl.
7. Place the coated squash on a baking sheet lined with parchment paper.
8. Bake for 20 minutes until golden brown.
9. Broil on  high for an additional 2 minutes to get them crispy.
10. Drizzle with hot honey before serving.

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ROSEMARY ROAST POTATOES- WITH PERCHERON
1 1/2 lbs small red potatoes
1/8 cup olive oil
3/4 tsp Kosher salt
1/2 tsp ground black pepper
1 Tbsp minced garlic
2 Tbsp minced fresh rosemary

1. Preheat the oven to 400 degrees.
2. Cut the potatoes in half and toss in a bowl with olive oil, salt, pepper, garlic,
  and rosemary.
3. Toss until the potatoes are well coated.
4. Spread the potatoes on a baking sheet.
5. Roast in the oven for at least an hour or until crisp and golden.
6. Flip a few times during roasting to ensure even color.

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WILD RICE STUFFING- WITH MICHIGAN CHERRY
1 cup diced onion
1 cup celery, chopped
1 cup celery leaves, chopped
1 cup sliced mushrooms
1 cup uncooked wild rice
3 Tbsp butter
2 cups vegetable broth
1 tsp salt
3/4 tsp poultry seasoning
1/2 cup chopped toasted almonds

1. Preheat the oven to 350 degrees.
2. Sauté onion, celery, celery leaves, mushroom, and rice
  in butter until the onion and celery are soft and the
  rice is golden.
3. Transfer into a lightly greased casserole or baking pan.
4. Stir in the vegetable broth, salt, and poultry seasoning.
5. Cover and bake for 30-35 minutes, or until rice is
  cooked and the liquid is absorbed.
6. Fluff with a fork, then sprinkle the top with almonds.

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GARLIC AND BACON GREEN BEANS- WITH MICHIGAN BRUT
1 lb fresh green beans with trimmed ends
1/2 tsp salt
1 Tbsp olive oil
1 Tbsp butter
6 garlic cloves, minced
6 bacon strips, cooked, drained, chopped

1. Bring a large pot of water to boil, add green beans and salt.
2. Cook on medium-low heat for 5 minutes, then drain.
3. Heat olive oil and butter in a large skillet on medium heat.
4. Add minced garlic and cook for about 30 seconds, constantly stirring.
5. Add bacon and green beans.
5. Sauté on medium heat for about 1 minute.

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SWEET POTATO CASSEROLE- WITH ROSÉ
2 1/2 lbs sweet potatoes
2 large eggs, lightly beaten
3 Tbsp unsalted butter, melted
2 Tbsp packed dark brown sugar
1 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
pinch of nutmeg
freshly ground black pepper
1/4 cup coarsly chopped pecans

1. Preheat the oven to 400 degrees.
2. Put the sweet potatoes on a baking sheet and pierce each one 2-3 times with a
  fork.
3. Bake for 45-50 minutes or until tender. Set aside to cool.
4. Turn the oven down to 350 degrees.
5. Scoop the sweet potato out of the skins and into a medium bowl.
6 Mash the potatoes until smooth.
7. Add the eggs, butter, brown sugar, salt, cinnamon, ginger, nutmeg, and pepper to
  taste.
8. Whisk the mixture until smooth.
9. Butter an 8x8 casserole. Pour the mixture into the pan and sprinkle the top
  with the pecans.
10. Bake until puffed, about 30 minutes.

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PUMPKIN PIE- WITH THREE MITTENS
CRUST
6 Tbsp cold butter
1 1/4 cup gluten free flour
1/4 tsp salt
4-6 Tbsp ice cold water
FILLING
2 3/4 cups pumpkin puree
1/4 cup maple syrup
1/4 cup brown sugar
1/3 cup milk
1 Tbsp vegetable oil
2 1/2 Tbsp cornstarch
1 3/4 tsp pumpkin pie spice
1/4 tsp salt

1. To prepare crust, add flour and salt to a large mixing bowl and whisk to combine.
  Add the cold butter in and work gently with a fork.
2. Next add ice cold water a little at a time and stir. Only add as much water as you
  need to help it come together.
3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently
  with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum
  30 minutes, up to 2 days. Let it warm back up a little before using.
4. Once your dough is chilled, preheat oven to 350 degrees and prepare pie filling.
5. Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed.
  Taste and adjust seasonings as needed. Set aside.
6. Roll out the crust and transfer it into the pan, folding it along the edges.
7. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden
  brown and the filling will have a few cracks in the top. Remove from oven and let cool
  completely before loosely covering and transferring to the refrigerator to fully set for
  4-6 hours, preferably overnight.
8. Slice and serve with Maple Mitten whipped cream Cherry Mitten glazed pecans.

Maple Mitten Whipped Cream
1 cup heavy cream
1 tsp of Maple Mitten
2 Tbsp of sugar

1. Place a metal mixing bowl and metal whisk into the freezer for 10 to 15 minutes.
2. Place the sugar and cider into the mixing bowl and add the whipping cream.
3. Whisk just until the cream reaches stiff peaks. Store any unused portion in an airtight
  container for up to 10 hours.
4. When ready to use, rewhisk for 10 to 15 seconds.

Cherry Mitten Pecans
1 cup sugar
1 tsp cinnamon
1 tsp salt
1 egg white
1 Tbsp Cherry Mitten
1 lb pecan halves

1. Preheat oven to 250 degrees.
2. Mix sugar, cinnamon, and salt together in a bowl.
3. Whisk egg white and Cherry Mitten together in a separate bowl until frothy.
4. Toss pecans in the egg white mixture.
5. Mix sugar mixture into pecan mixture until pecans are evenly coated.
6. Spread coated pecans onto a baking sheet.
7. Bake in the preheated oven, stirring every 15 minutes, until pecans are evenly browned, 1 hour.