I don’t know how in touch you are with your seasons, but I can’t stop feeling good things about it being fall. Leaves are changing colors and falling from trees, and I’m loving the sound of them crunching under my feet when I walk to the subway in the morning.
I’m particularly happy because it’s once again apple season, and there’s nothing better to me than pork baked with apples or fresh apple cider with cheddar (though you can usually spot me clutching the hard kind). SAVEUR recently had a visit from Angry Orchard’s cider maker, Ryan Burk, who led us through a tasting and introduced us to their newest cider, Stone Dry. It’s an English-style off-dry cider, which has a bright flavor with a dry finish, so it’s easy to pair with savory foods. The cool weather has me craving warm comfort food, which is what led me to this savory-sweet macaroni and cheese. That cider makes its way into the roux for the cheese sauce, and the pasta’s filled out with pork sausage, sage leaves, and plenty of cheddar, successfully satisfying all of my autumn cravings.