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1 bottle Frecon's Apfelwein
1/4 cup super fine sugar
1 lime, thinly sliced
1 lemon, thinly sliced
1 Granny Smith apple, cored and thinly sliced
1 cup fresh apple juice
1/2 bunch fresh mint leaves
Pinch salt
1 (12-ounce) can seltzer water
Ice cubes

In a large pitcher combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, except the seltzer, and mix well.

Put the pitcher in the refrigerator and let the mixture sit for at least 2 hours. Just before serving, stir in the seltzer and ice cubes.


For dough
1 (1/4-oz) package active dry yeast
1 teaspoon sugar
1 cup warm water (110–115°F)
2 1/2 cups all-purpose flour
1 teaspoon salt

For topping
3 tablespoons extra-virgin olive oil
1 1/2 firm-ripe peaches, cut into thin wedges and halved crosswise
8 Applewood Smoked Bacon slices pre-cooked, torn into pieces
3 oz soft mild goat cheese, crumbled
2 teaspoons chopped fresh rosemary

Special equipment: a pizza stone and baker's peel

Make dough and let rise:
Stir yeast and sugar into water until dissolved and let stand 5 minutes, or until foamy. Whisk together flour and salt in a bowl and add yeast mixture, stirring until a dough forms. Knead dough on a floured surface 5 minutes. Put in an oiled large bowl and turn to coat.

Let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 1/2 hours.
While dough is rising, put pizza stone in lowest position of oven (on oven floor if gas, lowest rack position if electric; remove other racks in either case) and preheat oven to highest setting (500–550°F; allow about 1 hour to preheat with stone).

Shape dough:
Quarter dough on floured surface and dust with flour. Shape and stretch 2 pieces of dough into 7- by 5-inch ovals (keep remaining dough covered).
Sprinkle baker's peel generously with flour and carefully transfer ovals to it. Jerk peel; if dough sticks, lift it and sprinkle flour underneath.

Top and bake pizzas:
Working quickly, brush ovals with some oil and top each with one fourth of peaches, bacon, cheese, and rosemary. Season with salt and pepper. Line up far edge of peel with far edge of stone and tilt peel, jerking it gently. When edge of first pizza touches stone, quickly pull back peel to completely transfer pizzas to stone (do not move pizzas).
Bake until crisp and golden, 6 to 8 minutes. Slide peel under pizzas to remove from oven.
Shape, top, and bake 2 more pizzas in same manner. Drizzle remaining oil over pizzas.

For Grilling Pizza, Do not make a raised rim, it will interfere with the grilling process.
Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.

After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets.
Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered so it retains its heat for the next step.
Paint the grilled surface of the pizza with a little olive oil and proceed to top and bake pizzas.



2 ½ pounds fresh peaches, plus more for garnish
2 tablespoons extra virgin olive oil
5 ounces applewood-smoked bacon, fried
1 leek, white part only, julienned
1 small yellow onion, diced
3 ¼ cups chicken stock
Sea salt
Freshly ground white pepper
Freshly ground nutmeg
Ground cinnamon
½ cup half-and-half
2 tablespoons unsalted butter
Fried arugula, for garnish

Wash the peaches.  Cut in half, and remove the pits.  Dice.
Heat 1 tablespoon of the olive oil in a stockpot over high heat.  Add the ham, and sauté until crispy.  Drain on paper toweling. 
Return the pot to high heat.  Add the remaining oil.  Add the leek and onion, and sauté until glossy, 1 minute.  Add the peaches, and sauté 1 additional minute.

Add the stock.  Season with the salt, pepper, nutmeg, and cinnamon.  Reduce heat to low.  Cover, and simmer for 10 minutes.
Allow the soup to cool slightly, and then process in a food processor or blender until smooth. 
Return the soup to the pot, and warm over high heat.   Stir in the cream, and bring to a boil.  Adjust seasoning as necessary.

Dice 1 peach.  Pour the soup into serving dishes.  Garnish with the bacon, peach dices, and fried arugula.  Serve immediately. Serves 4


4 large ripe freestone peaches
8 (3-inch) cinnamon sticks
8 fresh mint leaves
4 tablespoons unsalted butter
1/4 cup firmly packed brown sugar
1/4 cup dark rum
1/2 teaspoon ground cinnamon
Pinch salt
Peach or vanilla ice cream, for serving

Rinse the peaches and blot them dry with paper towels. Cut each peach in half and discard the pit. Then, cut each peach into quarters. Using a pointed chopstick or metal skewer, make a starter hole in the center of each peach quarter, working from the pit side to the skin side. Skewer 2 peach quarters on each cinnamon stick, placing a mint leaf between the 2 quarters.
Combine the butter, brown sugar, rum, cinnamon, and salt in a saucepan and bring to a boil over high heat. Let the glaze boil until thick and syrupy, about 5 minutes.

Prepare and preheat the grill to high. Brush and oil the grate. Next, place the skewered peaches on the hot grate and grill until nicely browned, 3 to 4 minutes per side, basting with the rum and butter glaze. Spoon any remaining glaze over the grilled peaches and serve at once. Peach or vanilla ice cream makes a great accompaniment.




1 bunch Asparagus, thicker stems will work better for this recipe
1 lemon
3 medium carrots
1 clove garlic
1 t ground coriander
1 t kosher salt
1 p ground white pepper
1/4c extra virgin olive oil
1/4c Mother's Mary's Garlic & Honey Apple Cider Vinegar
1 1/4lb piece good quality aged parmesan cheese

Wash and trim the stem end of asparagus.  Using a vegetable peeler, shave the asparagus into a large bowl of cold water with a lemon squeezed into the water. 

Bring a large pot of water to a boil.  Add salt to the water. Add shaved asparagus to the boiling water and cook for 10-20 seconds.  Remove the asparagus from the water and place in a bowl of ice water to stop the cooking process immediately. Drain the asparagus and dry it well. Set in a large mixing bowl.

Wash and peel 3 medium size carrots.  Using a the smallest size holes of a box grater, grate the 3 carrots into a small mixing bowl.  Smash on clove of garlic and mince well.  Add the garlic to the grated carrots.  Add 1 t coriander, 1 t salt and 1 p white pepper.  Stir in 1/4c good quality extra virgin olive oil and 1/4 c Mother Mary's Garlic & Honey Apple Cider Vinegar.  Allow the mixture to sit for at least 2 hours for the flavors to marry.

Toss shaved asparagus with carrot pesto and taste.  Add salt, pepper & Mother Mary's as needed.

Plate the asparagus salad and garnish with freshly shaved parmesan curls.  Use your vegetable peeler to shave thin curls of the parmesan .




Hard Cider Braised Pork Ribs
Makes 6-8 servings

Kosher salt
3 to 4 pounds pork ribs
2 tablespoons olive oil
3 small onions, quartered
4 cups hard cider
¼ cup honey
1. Preheat oven to 350 degrees. Rub salt on all sides of ribs. Heat olive oil in a Dutch oven or deep-sided ovenproof skillet over high heat. Arrange ribs in a single layer. Brown ribs on all sides. Remove from heat. Add onions to pan.

2. Whisk together hard cider and honey. Pour over ribs and onions so that liquid comes halfway up side of skillet. Cover skillet and cook in oven for 2½ to 3 hours, until meat falls off the bone. Serve & enjoy!




Makes 9-12 servings

3 cups fresh Frecon apples of your choice, diced
2 cups granulated sugar or sub. 1 cup local honey
1/4 cup cooking oil or sub. 3/4 cup Frecon
3 free range eggs
1 tsp. vanilla
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon

1. Coat a 9.5 inch baking pan with cooking spray or oil. Heat oven to 350 degrees F.

2. In large mixing bowl combine sugar, oil (or substitutes), vanilla and eggs.

3. In a separate mixing bowl stir together flour, salt, vanilla, baking soda cinnamon.

4. Add dry ingredients to the large mixing bowl. Stir in apples, if batter is too stiff, mix in fresh Frecon apple cider as needed. You may also add chopped nuts and/or raisins to your liking.

5. Pour batter into your pan and bake at 350 degrees F for
approximately 40-45 minutes. You will know when the cake is done once a testing stick or toothpick is inserted and comes out clean. Sprinkle top with powdered sugar.

6. While cake is still warm add Frecon’s Apple Butter to top of cake as a glaze or choose from one of our delicious jams or caramel toppings! Serve & enjoy!



Makes 10 servings

1. Select a variety of Frecon’s best tart & sweet baking apples. One peck will result in one large mixing bowl of applesauce. See apple varieties on reverse for flavors & uses.

2. Core & slice apples and place in a large dutch over or crock pot. Add 1 cup Frecon apple cider.

3. Heat pot to boil the turn temp to med/low. Continue to simmer until apple become soft and start to break down. Stir regularly to avoid sticking.

4. Place apples by the spoonful in a food mill, placed over your large mixing bowl. Once all apples are milled, season with cinnamon to taste.

And don’t be afraid to substitue pears in place of
the apples to make your very own pear sauce!