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The Foodie Report
Ruminations on food, cooking in and eating out in our area.


It's entirely possible to be a vegetarian in Porkopolis. Pop culture reporter Lauren Bishop blogs about products, recipes and restaurants she's tried for others who eat meat-free. E-mail her at lbishop@enquirer.com.


Nicci King is an unabashed foodie and the Lifestyle/Food editor in The Enquirer's features department. She loves to discover new food faves, and she's on a daily quest to answer one burning question: What's for dinner? E-mail her at nking@enquirer.com.


Enquirer Weekend editor Julie Gaw tends to order the same dish every time she eats at a restaurant, but periodically ventures out to discover something new and fabulous. After living in China, Hong Kong, the Philippines and Thailand for more than 8 years, she craves tasty Asian food. E-mail her at jgaw@enquirer.com.


Food/dining writer Polly Campbell loves every quirk and secret of Cincinnati's food personality, and is on a constant lookout for something good to eat. Keep an eye out for her restaurant picks, or see how she's progressing toward becoming famous for her apple pie. E-mail her at pcampbell@enquirer.com.


Communities reporter Rachel Richardson is on a mission to prove vegetarians eat more than lettuce. She shares both her graduate work on American food culture and food-related news.. E-mail her at rrichardson@enquirer.com.

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Friday, September 21, 2007

Like peas and carrots...


Peanut butter and jam. Pasta and meatballs. Ham and cheese. Some things just go together.

Sunday marks the beginning of fall and, with all the cool, crisp weather, clear skies and breathtaking leaf peeping, I start to crave the delicious (and maybe even diabolical) duo of cake doughnuts and apple cider. I don't know many people who can resist a cake doughnut, what with its slightly firm and crusty honey-brown exterior that gives way (with a delectable crunch) to a light, moist interior. The best are the rather substantial ones with a bit of homemade heft. And they must have those glorious, toothsome ridges on the bottom, all without leaving a film of greasiness on the palate. And good apple cider is a treat, whether it's served cold to be refreshing or hot with a cinnamon stick to be soothing...

Who do you say has the best cider and cake doughnuts in town?


7 Comments:

at 1:34 PM Anonymous nicejewishgirl said...

There is an orchard on Rt. 8 about 3-4 miles past Ludlow that serves cake doughnuts and cider. They also have a pick-it-yourself pumpkin patch. It's my yearly fall tradition, but I can't remember what the place is called. I'll find out though.

 
at 1:41 PM Blogger Nicci King said...

Thanks! And I totally want to go pick out a few pumpkins this year, now that I have a porch. Ha! It will be the start of a new tradition for me and Adrien, although he might grumble a bit at first. :-) And you know what comes after that. Pumpkin seeds! Yay!

 
at 1:47 PM Anonymous nicejewishgirl said...

O.k. it's called Glasson Farms and here's the link. They don't serve cake donuts though, but apple fritters and cider beginning in October.

http://www.localharvest.org/farms/M14234

It's located at 5832 River Rd. (Rt. 8) in Hebron. For fun you might consider driving on the KY side and then on your way back taking the ferry back over to OH.

 
at 2:08 PM Blogger Cin Twin1 said...

What is the best way to "process" pumpkin seeds from a fresh pumpkin? I usually find it a big stringy mess....do you toast them on a cookie sheet? Blind Lemon in Mount Adams has some nice hot adult beverages if you are looking for your cider spiked.

 
at 8:56 PM Blogger Nicci King said...

Unfortunately, there is no really easy way to separate the stringy flesh from the seeds. But here is my method: I throw the orange mass into a colander and I try to pull as much of the gooey stuff off as I can, running it under cool water. After I've removed all that I can, I through the seeds on a clean, dry dish towel and rub to get the rest of the strings off. Hope that works for you! :)

 
at 8:52 AM Anonymous FoodieToo said...

It's actually McGlasson Farms...
http://www.mcglassonfarms.com/

We were there this past Saturday and bought some gourds and mini pumpkins for decorating our house.

It is great and the prices are wonderful. My boys love going there.

 
at 8:55 AM Anonymous Anonymous said...

The VERY BEST cider is at Rouster's in Milford. Rt. 133 I believe. Theirs is the freshest, unpasturized cider. MUST HAVE!!

 
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