Things You\’ll Need

• Apple corer

• Fruit chopper or large knife

• Container

Wash the apples before you put them through the press. Image Credit: Azza909/iStock/Getty Images

The Enterprise fruit press was a massive, 50-pound cast-iron press produced by the Enterprise Manufacturing Company in Philadelphia in the late 19th century. Today they are valued antiques, but they were so sturdily made that many of them still work, as long as you have all the parts. This device could do everything from stuff sausage to press lard, so making apple cider with it is not much of a challenge.

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Step 1

Wash and core the apples.

Step 2

Run the apples through a fruit chopper, or chop them into small pieces with a knife.

Step 3

Crank the plunger plate on the Enterprise all the way up. Loosen one of the retaining knobs on one side of the press, and swing the cranking mechanism away from the top of the cylinder.

Step 4

Insert the mesh basket into the cylinder. If you have the original tin basket, place the basket in the cylinder and the straining base into the bottom of the cylinder.

Step 5

Fill the basket with the chopped apples. Make sure none of the fruit extends over the edge of the cylinder.

Step 6

Test to make sure the small plunger plate is attached to the screw mechanism. Change plates, if necessary, by unscrewing the cog on the underside of the plate, putting the smaller plate over the threaded end of the screw mechanism and re-tightening the cog.

Step 7

Place the container under the spout. If the sausage pressing nozzle is attached to the spout, remove it.

Step 8

Turn the crank clockwise to press the fruit. Continue pressing until you can no longer turn the crank. Watch for juice running out of the spout.

Tip

While the cast-iron cylinder and crank mechanism on the Enterprise can last for centuries, you may be missing smaller parts, like the interior basket. Check online for replacement part vendors. If your press is hard to crank, lubricate it with a thin coat of vegetable shortening or mineral oil. The Enterprise is built with holes in its feet, so you can bolt it onto your work surface to keep it stable while you're cranking.

Warning

Keep fingers and clothes well away from the chain and gear assembly on the press. If the plunger plate doesn't fit through the mesh basket, you've got the larger sausage-stuffing plate attached. Replace it with the smaller plate. Make sure all parts of the press that come in contact with fruit are thoroughly cleaned before using it. Do not use petroleum-based lubricants on the moving parts of the press because they can contaminate the juice. Once the cranking mechanism has been restored and lubricated, do not wash it with soap. Wipe any food traces away with a damp cloth. Refrigerate your cider immediately, and drink it within a day or two. Raw, unpasteurized cider can begin to ferment quickly, even in the refrigerator.

Mimosas, often served garnished with orange slices, add sparkle to a meal. Image Credit: Jupiterimages/Brand X Pictures/Getty Images

Bellinis and mimosas are both sweet, festive drinks that combine fruity flavor with the bubbles of Champagne or sparkling wine. If you're hosting a brunch or a festive luncheon, serve one or both of the classic drinks to your guests. Since the two drinks are essentially variations on a theme, you can even set up a drink station with all of the ingredients so guests may concoct a glass of their preferred libation.

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Fruit Flavor

The classic Bellini, reputedly invented at Harry's Bar in Venice, Italy, in 1948, calls for fresh white peaches, which are pureed, strained and spooned into the bottom of a chilled glass. The mimosa looks to citrus for its flavor, traditionally using orange juice for its fruit component.

Alcohol

A traditional Bellini uses prosecco, a dry or extra-dry Italian sparkling wine. On the other hand, the mimosa has a French pedigree, calling for Champagne, and in many recipes, a splash of Grand Marnier cognac to accentuate the cocktail's orange flavor. Nonetheless, you can make a variation on either drink using any sparkling wine. Given the amount of fruit each drink contains, you're less likely to distinguish the nuances among different forms of bubbly. As for the ratio of alcohol to fruit, the Bellini typically calls for 3 to 4 parts prosecco to 1 part peach puree. The mimosa is usually 3 parts Champagne and 1 part Grand Marnier to 1 part orange juice.

Variations

Traditionally, the Bellini may use fresh fruit and the mimosa, juice; however, neither recipe is set in stone. You could just as well make a modern twist on the Bellini using peach nectar as you could create a mimosa using fresh orange juice with extra pulp. Chef Giada de Laurentiis proposes a fanciful take on the Bellini that combines frozen peaches, strawberries, blackberries and grated orange peel, plus some sugar. Rachel Ray dresses up her Bellini with mint leaves. For a subtler touch, Nigel Slater, writing for "The Guardian," recommends a drop of orange blossom water. The mimosa recipe generally undergoes less variation. For an English twist, add grenadine instead of Grand Marnier and call it a Buck's Fizz.

Stemware and Temperature

Since both Bellinis and mimosas use sparkling wines as a primary ingredient, it's typical to serve them in fluted glasses. However, a tumbler with a thin lip is also appropriate for the Bellini. Chilling the glasses beforehand helps keep the temperature down. Of course, if you go traditional and use frozen peaches in your Bellini, chilling the glass will be less important. In any case, always chill your sparkling wine before serving either drink.

How to Make Ginger Juice. Image Credit: SharafMaksumov/iStock/GettyImages

Ginger juice is a delicious, healthy drink that can be incorporated in a variety of recipes, including fresh juice blends and ginger shots. Raw ginger comes in the form of a dry, hard root that may not appear very juicy at first glance. However, extracting ginger juice at home is a simple process as long as you have the right tools. It can be used as a drink on its own — sometimes taken as a wellness shot — or mixed in with other juices if the flavor is too strong.

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Prepare the Ginger Root

First, thoroughly wash the root with warm running water and pat it dry. You don't need to peel the skin before juicing. However, make sure to inspect the ginger and remove any broken knob ends or blemishes.

If you notice that the root is shriveled, tough or has dark or soft spots, it's likely spoiled. Luckily, a nice fresh "hand" of ginger is easy to find inexpensively at the grocery store.

To preserve fresh ginger for later juicing, toss it into the freezer. Frozen ginger has the added benefit of being much easier to grate, which also makes it easier to juice.

Use a Juicer

If you own a juicer, making your own ginger juice is straightforward. Simply chop the ginger into 1-inch chunks and then insert the chunks into the juicer's feed tube.

Use a Grater, Microplaner or Food Processor

If you don't own a juicer, you can still prepare fresh ginger juice at home. First, grate the ginger root to expose the inner pulp. You can use a few tools to grate ginger, including:

• Ginger grater: Ginger graters are designed especially for this purpose. They can be found in specialty stores.
• Lemon zester: In lieu of a ginger grater, a lemon zester works just as well to grate the ginger root. Use it the same as you would with lemon.
• Microplaner: A microplaner, like one used to grate cheese, also works well to grate ginger.
• Garlic press: A garlic press effectively minces the ginger root into fine pieces.
• Food processor: To use a food processor for this purpose, first chop the ginger roughly and then blend it into a mash.

Grate the ginger into a bowl lined with cheesecloth. If you don't have cheesecloth on hand, clean pantyhose or a thin dish towel can also work. Then, gather up the cheesecloth and squeeze the juice into the bowl. You will be left with dry pulp in the cloth, which you can then discard.

Ginger Shots, Ginger Juice and Other Recipes

The resulting ginger juice can be blended with other juices for healthy ginger shots or fresh juices. Common juices to include in ginger shot recipes include lemon juice, carrot juice, beet juice and fresh apple juice.

You can also add ginger juice to smoothies, desserts and cooked goods. The juice is commonly used in many East Asian recipes, for example. Fresh ginger juice lasts for one to two days in the refrigerator. To prolong the shelf life, put it into the freezer, where it will last for up to six months.

Ginger juice features a number of health benefits. The spicy root is a natural anti-inflammatory and antimicrobial. It boosts the immune system, soothes the stomach, speeds up your metabolism and aids digestion. Another ginger shot benefit is that it helps regulate blood sugar.

Another feature of ginger is that it can act as a palate cleanser. While it normally isn't served as a juice at sushi restaurants, you may often see a small pile next to your sushi roll.