From Chef Brian Walter, Acqua Ristorante, Raritan
serves 12-14
2 cups coriander seeds
2 cups allspice (whole)
1/2 cup anise seeds
1 cup star anise
1 cup dried mint
2 cups cinnamon sticks
1 cup lemongrass
1 cup dried orange peel
1 cup dried lemon peel
12 cups apple cider
In sauté pan with very little oil, toast all spices except lemongrass and dried peels until spices release their aroma. Place toasted spices and remaining ingredients in cheesecloth bag and tie. In large pot, place cider and spice sack. Bring to boil, then simmer for about fifteen minutes. Remove from heat and cover with plastic. Cool in refrigerator for four to six hours and serve.
NOTE: The longer the cider sits, the more intense the flavor. During an Indian summer, serve cold and garnish with a cinnamon stick. In cooler weather, bring to a boil and garnish with chopped lemongrass or star anise. Laird’s Applejack has been known to find its way into both versions.
Recipe from October, 2005 Issue.