NEW! Fly Creek Cider Mill Cookbook Wednesday, November 30, 2016
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Cookbook Cover
Cookbook Back Cover
Authors Brenda and Bill Michaels
Fly Creek Cider Mill & Orchard Launches New Cookbook.
More than 100 delicious apple recipes celebrate the Mill’s 160th season.

Fly Creek, NY –   The new Fly Creek Cider Mill Cookbook: More Than 100 Delicious Apple Recipes will be launched at the Fly Creek Cider Mill & Orchard on May 21 at 9:00 AM.   The book is authored by Mill owners Brenda and Bill Michaels and published by Agate Publishing/Surry Books of Evanston, IL.  

Published to commemorate the 160th anniversary of the Mill, the cookbook captures the history of the Mill through stories, photography and a diverse collection of apple and cider-based recipes.  The 200 pages of recipes are divided into nine sections:  Basic Recipes, Breakfast, Starters & Snacks, Soups & Salads, Sides, Main Courses, Breads, Desserts and Drinks.

The Fly Creek Cider Mill & Orchard is situated on the banks of Fly Creek just minutes from Historic Cooperstown, NY and attracts over 150,000 visitors a year.  This area of Central New York is a mecca for agritourism and craft beverage producers with the Mill being an important site for both.  Products such as Apple Salsas and Butters, Apple Pies and Breads, Apple Cider Doughnuts and of course Sweet and Hard Ciders plus Apple Wines are only a small portion of the Mill’s flavorful offerings sampled daily. 

The Cookbook will help readers recreate recipes, many of which come from the kitchens of the Mill’s Staff and friends own homes.   Recipes include:

 
The Official New York State Muffin
Cider Baked Beans
Thai Chicken-Apple Skewers
Fly Creek Cider Mill’s Famous Pot Roast
New York Cheddar & Apple Soup
The Mill’s Famous Molasses Crinkles

 
This Book will appeal not only to home cooks in search of nostalgic goodness but also to those who are interested in the history of a resilient American enterprise and the farm-to-table movement. 

The Book’s will launch at the Mill from 9:00 until noon on Saturday May, 21 with Brenda and Bill available for signed copies.  Following until 4:00 the books and authors will be at the Cooperstown Rotary Club’s “Spring Fling Street Fair” on Railroad Avenue in nearby Cooperstown, NY. 

Book sales will continue at the Mill all year and through the Fly Creek Cider Mill On-Line Store where shoppers may also request signed copies.   To purchase your copy visit the Mill which is open daily 9:00 until 6:00 or shop On-Line at ww.flycreekcidermill.com  Wholesale inquiries may contact Zach Rudin at Agate Publishing 847-475-4457 or rudin@agatepublishing.com. 




Q. & A. with Brenda and Bill Michaels, authors of
The Fly Creek Cider Mill Cookbook


Why did you decide to write this book?

Visitors frequently request recipes and now we have something that not only provides a recipe but allows us to share our history.  The book is a collection of favorite recipes combined a few modern twists all centered around fresh, New York State Grown Apples and our sweet cider.  Timing the printing with the Mill’s 160th Anniversary and our recent renovation is an extra way for us to celebrate and share this special year. 

The Fly Creek Cider Mill is celebrating its 160th anniversary. What keeps generation after generation coming back to the Mill?

During our pressing season we often see generations of families making a day of it witnessing the operation of our historic press.  They often reflect on how the process intrigues everyone from young to old.  Locals state that the Mill is their favorite place to bring company and who could ask for more of a recommendation than that!  Our slogan is History, Taste and Tradition and this cookbook combines them all.

One of the most impressive aspects of the book is the diverse range of recipes that use the same ingredient. How did you come up with so many different apple- and cider-based recipes?

Between what we have accumulated plus Barb and Charlie’s favorites it has been more than 50 years of collecting not counting the generations of family recipes.  Apples are such a basic, time-honored fruit that it was hard to select just the right recipes to honor traditions of the past while providing interesting flavors to tempt today’s culinary adventurist.  

What types of apples are best for cooking and baking?

We are lucky to live in such a wonderfully diverse apple-growing state like New York.  The different growing regions ranging from the Hudson Valley to Western New York to the Lake Champlain Valley all have their specialties.  For cooking and baking we prefer an apple like a Cortland, Crispin, Ida Red, Northern Spy or Jonagold with a slightly tarter taste and firmer texture.  Our pack-your-own apple room at the Mill is unique in that you may mix-and-match all the apples you would like in your bag.  We believe a mixture of different baking apples give the pie a more complex flavor and texture profile than using just one variety. 

What is your favorite recipe from the book? And do you have a favorite type of apple?

Now that is a hard question!  As we live a very seasonal lifestyle our favorites do change.  During warmer months we enjoy BBQ Ribs, Grilled Hanger Steak and Thai Chicken Apple Skewers.  Once the weather turns cooler and our work days are longer we hunger for Apple Scented Roast Chicken, Beef Stew, Apple Pumpkin Soup and Pot Roast.  As year-round staples, Apple Butter Banana Bread, Apple Salsa, Apple Walnut Brownies.  For entertaining everyone raves about the Zesty Cheese Pot!

As for apples, our favorite baking apple is the Jonagold, a cross between a Jonathan and a Golden Delicious.  It is honey-sweet with just a hint of tartness.  The size is nice and big so you don’t have too much peeling and the flesh is firm and holds well in pies.  For a fresh eating apple nothing beats a Macoun.  The Macoun is a cross between a McIntosh and a Jersey Black Apple, extra sweet with a mild tart taste and the firm crisp texture is our favorite crunch for fall.

What’s next for you?

This year’s renovation will allow the Mill to become a year-round business and historic attraction.  Structural upgrades plus full climate control, proper insulation and energy efficient fixtures will allow the Mill to serve the community all year.  The additional second level exhibit space will allow us to showcase more of the Mill’s history and equipment and provide space for rotating exhibits.  Designed to allow visitors greater access to the processing facility will further enhance the experience.

We both enjoy marketing and we are currently working on a website redesign which will lead to a redesign of the On-Line Store.  Our customer base continues to grow and now that our physical plant is up-to-date we can focus on marketing our product to a broader audience.   The local, small-business movement is upon us and there is demand for our products outside of our Fly Creek facility with both a brick and mortar location as well as through the internet.   All this growth will come from the success of our core location providing superior customer service with quality products and experiences.  

We believe this cookbook is a path to greater success and welcomes people to try the recipes for a true taste of Fly Creek.
Our winery opening
Delivering cheese to Howe Caverns for cave aging
Fly Creek Cider on the set of the MARTHA Show
Ready for fall at the Mill
Great Flood of June 2006
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