Heart of the Home

Cozy up with apple cider this holiday season

Acup of hot apple cider is perfect for warming up on a chilly fall or winter day. The traditional drink is celebrated on National Apple Cider Day, Nov. 18, just in time for the holidays.

Apple cider has a long history dating back to ancient Rome. Early apples were too bitter to be eaten on their own, so they were pressed and fermented into a boozy hard cider. The popular drink eventually made its way to North America after English settlers brought apple seeds to grow their own apples for cider. It became the primary beverage of that time.

While apple cider has boozy roots, the non-alcoholic, unfiltered sweet apple cider drink favored today came about during Prohibition. Alcoholic cider was no longer marketable, so apple farmers began growing sweeter varieties for eating, and promoted fresh, unfiltered apple juice as a healthy drink. That sweet apple cider is now a traditional holiday drink that can be enjoyed on its own, heated up with spices or used as an ingredient in a delicious dish.

This festive cake incorporates the best of fall flavors, including apples, cider and walnuts.

PHOTO COURTESY OF THE NEW YORK APPLE ASSOCIATION

Apple Cider Wassail Punch

INGREDIENTS

24 whole cloves 4 cinnamon sticks 1 cup sugar 1 gallon apple cider 1 quart orange juice 1 cup lemon juice 1 quart pineapple juice

DIRECTIONS

Tie the spices in a cloth, or leave them loose, whichever you prefer. In a large pot, combine all the ingredients, and simmer for 10 minutes. Serve hot. Store the remainder in the refrigerator.

—Recipe courtesy of Country Treasures from Virginia Farm Bureau Kitchens

Pork Tenderloin with Apples and Sage Cream Sauce

INGREDIENTS

1 pork tenderloin, skin removed salt and freshly ground black pepper 2 tablespoons olive oil 1 tablespoon butter 1 firm apple, peeled, cored and cut into 12 slices ½ medium onion, thinly sliced ⅓ cup unfiltered apple cider ¼ cup applejack brandy ½ cup chicken stock 2 tablespoons minced fresh sage ⅓ cup heavy cream

DIRECTIONS

Slice the pork tenderloin into 1" thick slices and pound to flatten to approximately ¾" thick. Sprinkle with salt and pepper. In a heavy skillet over medium high heat, add the olive oil and sear the pork just over a minute on each side. The meat should be browned on the outside and still pink on the inside. Transfer to a plate. In the same skillet, melt the butter. Add the apple slices and onion, and sauté until the apple starts to brown, about 4 minutes. Add the apple cider and brandy, and boil until the liquid reduces to a glaze, about 2-3 minutes. Increase the heat to high, and add the chicken stock, sage and any accumulated pork juices from the plate. Boil until the liquid is reduced to a syrup, about 3 minutes. Add the heavy cream, and cook for another 2 minutes to reduce. Reduce the heat to medium, and return the pork to the pan, turning the meat to coat. Simmer to heat the meat thoroughly, about 3 minutes, and adjust the seasonings to taste. Transfer the pork to a serving plate. and spoon the sauce over the meat. Serve immediately.

—Recipe adapted from Vintage Virginia Apples and Albemarle Ciderworks

Apple Walnut Spice Cake with Apple Cider

Glaze

INGREDIENTS

For the apples

⅓ cup granulated sugar 1 tablespoon water

3 cups peeled, diced apples

For the cake

1 cup chopped walnuts, toasted 3 cups flour 2½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt ¾ teaspoon ginger 1 teaspoon cinnamon 2 sticks of butter 1 cup sugar ¾ cup light brown sugar 3 eggs

1 teaspoon vanilla extract

For the icing

2 ounces cream cheese 2 tablespoons apple cider

1½ cups confectioners’ sugar, sifted

DIRECTIONS

Heat oven to 350°. In a medium saucepan over medium high heat, cook the granulated sugar and water without stirring, until sugar caramelizes, about 4 minutes. Reduce heat to low, and stir in apples. Cook covered until softened, about 6 minutes. Slightly mash the apples, and then cook uncovered until liquid evaporates, about 5 minutes. Cool completely. Spray a 10” tube pan with cooking spray, and set aside. In a medium skillet, toast walnuts over medium heat, stirring constantly, until lightly browned and fragrant, about 3 minutes. In a medium bowl, sift flour, baking powder, baking soda, salt, ginger and cinnamon. In a large bowl, beat butter and both sugars on high speed until fluffy, about 4 minutes. Add eggs one at a time. Reduce speed to low, and gradually add the flour mixture. Fold in apples and walnuts. Transfer the batter to the pan, and bake until the cake is deep golden brown and a toothpick comes out clean, about 50 minutes. Turn the cake onto a rack and let cool completely. In a separate bowl, beat all the icing ingredients until smooth, adding additional cider or sugar to reach desired consistency. Drizzle over the cake, and serve.

Virginia apples and the cider made from them can play a key role in both savory and sweet recipes.

—Recipe courtesy of the New York Apple Association

Assess your health insurance needs this fall during open enrollment periods

BY ADAM CULLER

The Medicare Annual Election Period runs Oct. 15 through Dec. 7 and is when Medicare beneficiaries can purchase or change their Medicare Advantage plans or Part D prescription coverage for the upcoming year.

During this time, subscribers can enroll in, withdraw from or switch Medicare Advantage plans, also known as Medicare Part C, as well as their Part D prescription coverage. Policy changes made during the Annual Election Period go into effect Jan. 1, 2023.

“This enrollment period is a good time to review your current coverage to see if you’re on a plan that best fits your needs for the upcoming year,” said Tracy Cornatzer, sales manager for VFB Health Insurance division. “Your prescriptions and medications can change throughout any given year, so it’s important to take a look at the bigger picture of what certain plans will provide.”

Individuals who turn 65 years old outside of the Medicare Annual Election Period still can obtain coverage for 2023. New beneficiaries can enroll during their Initial Medicare Enrollment Period, which starts three months before the person’s 65th birthday, and concludes three months after.

From Nov. 1 until Jan. 15, individuals and families under 65 years old can enroll in or change their health, dental and vision plans during the Affordable Care Act open enrollment period.

ACA plans do not require medical underwriting, and those who subscribe during this open enrollment period will have coverage for the coming year. The effective date is determined by the date applications are submitted, but coverage generally goes into effect Jan. 1, 2023, for those who enroll before the new year begins.

During this time, employers may sign up for a group health plan for their employees without having to contribute directly toward employee premiums.

The effective date of this group coverage is Jan. 1, 2023.

To learn more about upcoming open enrollment periods or coverage options, call your county Farm Bureau office or 800-229-7779.

Have questions about Medicare Supplements? Call today!

Virginia Farm Bureau 1-800-229-7779

An authorized licensed insurance agent for Anthem Blue Cross and Blue Shield in Virginia, license number: 109534

This policy has exclusions, limitations and terms under which the policy may be continued in force or discontinued. For more information on benefits, please contact your agent or the health plan. Not connected with or endorsed by the U.S. Government or the federal Medicare program. The purpose of this communication is the solicitation of insurance. Contact will be made by an insurance agent or insurance company. Anthem Health Plans of Virginia, Inc. trades as Anthem Blue Cross and Blue Shield in Virginia, and its service area is all of Virginia except for the City of Fairfax, the Town of Vienna, and the area east of State Route 123. Independent licensee of the Blue Cross and Blue Shield Association. ANTHEM is a registered trademark of Anthem Insurance Companies, Inc. The Blue Cross and Blue Shield names and symbols are registered marks of the Blue Cross and Blue Shield Association. AADVOTH006M(15)-VA 55681VASENABS

IN REMEMBRANCE

William Douglas Kreider

Prince George County

Bill Kreider, president of Prince George County Farm Bureau, died Sept. 9. Mr. Kreider, who was 80, had served as his county Farm Bureau’s president since 2003. He was chair of the county Farm Bureau Resolutions Committee and a member of the organization’s Legislative Action Committee. A Prince George Farm Bureau member for more than 40 years, Mr. Kreider was a longtime member of the organization’s board of directors. Willie Bresko served alongside him on the board and said that, in addition to his work with Farm Bureau, Mr. Kreider was committed to helping local youth make connections with farming.

“He was a big promoter of Farm Bureau and Virginia Agriculture in the Classroom,” Bresko said. “He helped organize an annual farm day where elementary students from the county would come out to his farm to learn about agriculture and where their food comes from.”

An avid livestock producer, Mr. Kreider raised beef cattle and was instrumental in helping local officials understand the importance of agriculture and its contributions to the county, Bresko added.

Mr. Kreider chaired both the Prince George Board of Zoning and the James River Soil and Water Conservation District board, and was a member of the Prince George Resource Conservation and Development Council.

Outside of agriculture, he was employed for 28 years by Hercules Fire and Safety Department before he retired. Mr. Kreider is survived by his wife, Brenda; two daughters; 11 grandchildren; and eight great-grandchildren.