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"Piper Davis has a sweet spot for cider. Each fall, she and her extended family gather at their orchard in southeastern Washington for apple-pressing parties, lugging home big jugs of homemade cider afterward. \u201CIt\u2019s like drinking a fresh apple,\u201D says Davis, co-owner and cuisine director of Grand Central Bakery (founded by her mom) in Portland and Seattle. \u201CIt\u2019s bright, but complex. There\u2019s life in it.\u201D\r\n\r\n&nbsp;\r\n\r\nThat complexity has broad applications in cooking too. \u201CCider plays the role of the wine, the added sugar, the stock,\u201D says Davis, who coauthored The Grand Central Baking Book (Ten Speed Press, 2009). \u201CIt touches a lot of bases.\u201D\r\n\r\nDavis recommends hitting farmers\u2019 markets and grocery stores in the fall for cider that\u2019s been pressed as recently as possible (she prefers unpasteurized). Then use it in everything from salad to stew\u2014and some amazing doughnuts.\r\n\r\nDavis cohosts a cider pressing and doughnut fry Oct 5 at Grand Central Bakery\u2019s Fremont store in Portland;&nbsp;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.sunset.com/food-wine/techniques/apple-cider/view-all>