Dry cider service

Season fit; acid and apple against pork and bird

Dry cider is the pairing — treat it as a white wine. Fridge or ice is the constraint. 0.4 bottle/head seated. Keep a still white as fallback, not a sweet cider.

Opened cider keeps one day, cold. Cook with it or drink it. Do not recork for a second party.

• Dry cider4 bottle
• Glassware10 glass

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

Nothing cooks, so batch size does not change a cooking time. Chilling does not scale either — it is set by the depth of the container, so a double batch in one deep tub takes far longer than two shallow ones.

1. Read the whole method before you shop. This is a planning recipe for dry cider service, not a certified kitchen test.
2. Amounts below are one batch: 8 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. No heat. Assemble from cold ingredients. Keep covered until service.
5. Holds about 300 minutes once finished. After that, quality drops — do not invent extra time.
6. Drink pairing: Dry cider is the pairing — treat it as a white wine. Fridge or ice is the constraint. 0.4 bottle/head seated. Keep a still white as fallback, not a sweet cider.
7. Leftover route: Opened cider keeps one day, cold. Cook with it or drink it. Do not recork for a second party.
8. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.