This tasty recipe came from http://www.bellybytes.com/recipe/tea/index.html. Part of BellyBytes.com, this list has tons of great hot and iced tea recipes! Consider this a summertime version of apple cider, and if you use chilled apple juice you don’t need to wait for the tea to chill.

4 bags of black tea
3 cups boiling water
1/3 cup honey
3 cups unsweetned apple juice 
Lemon slices

Place tea bags in a heat-safe pitcher or teapot. Pour boiling water over bags and steep about 15 minuts. 

Discard bags and add honey, stirring until honey is dissolved. Add apple juice and stir well.

Serve over ice, garnished with lemon slices.

Makes 6 to 8 servings.  

Here is a dessert recipe from AOL Food. This dessert combines apples, oranges and ginger to make a dessert out of couscous. Satisfy your sweet tooth with Ginger Recipe #5.

Sauce:
3/4 cup fresh orange juice
1 1/2 tbsp Triple Sec (orange flavored liqueur)

Couscous:
1 1/3 cups apple juice
3 tbsp butter
1/4 tsp salt
1 cup uncooked couscous
2 tsp grated orange rind

Topping:
2 tbsp butter
2 tbsp dark brown sugar
2 cups diced peeled Granny Smith apple (about 2 apples)
2 tbsp raisins (or golden raisins)
2 tbsp finely chopped crystallized ginger
1 1/2 tbsp Triple Sec
1/2 tsp ground cinnamon

Additional toppings (optional):
1/4 cup reduced-fat sour cream
mint sprigs

To prepare sauce, bring orange juice to a boil in a saucepan. Cook until juice is reduced to 1/3 cup (about 6 minutes). Stir in 1 1/2 tbsp liqueur.

To prepare couscous, bring apple juice, 3 tbsp butter, and salt to a boil in a saucepan. Gradually stir in couscous and orange rind. Remove from heat and cover. Let stand 5 minutes and fluff with a fork.

To prepare topping, melt 2 tbsp butter in a medium non-stick skillet over medium-high heat. Add sugar and cook 1 minute. stirring constantly. Stir in apple and raisins, cook 5 minutes or until apple is tender, stirring frequently. Remove from heat. Stir in ginger, 1 1/2 tbsp liqueur, and cinnamon.

To serve: Spoon about 1/3 cup couscous into dessert dish. Top with about 2 tbsp topping, 1 1/2 tsp sour cream (if using), and about 1 tbsp sauce. Garnish with mint sprigs, if desired. Recipe will make 8 servings.

This is a great recipe to warm you up on a cold day, modified from its original version in Cooking Light magazine.

1 cup apple cider
1/4 cup chopped fresh sage
1 tbsp olive oil
1/2 tsp salt
1 tsp pepper, divided
4-6 boneless, skinless chicken breasts
1 cup uncooked orzo
2 1/2 to 3 (14.5 oz) cans low-sodium chicken broth, divided
1/2 cup minced onion
2 celery ribs, chopped
1/2 cup dry or semi-dry white wine
1/2 shredded parmesan cheese

Preheat oven to 375F

Combine apple cider, sage, oil, salt and 1/2 tsp pepper in a shallow dish. Add chicken and coat well, turning in liquid several times. Bake 25-30 minutes or until chicken is no longer pink.

Cook orzo in 2 cans of chicken broth until tender. Drain and set aside, reserving cooked broth. Add enough uncooked broth to equal 1 3/4 cups.

Saute onion, garlic, and celery in a skillet coated in cooking spray until tender. Add reserved chicken broth and white wine; cook, stirring often, 5 minutes or until liquid is reduced to 1/2 cup. Stir in orzo, parmesan cheese and remaining 1/2 tsp pepper. Cook, stirring often, until thoroughly heated. Serve immediately with chicken.

Garnish with fresh sage sprigs as desired.

Another option:

Cut chicken into 1-inch pieces and marinate in cider-sage mixture for 2 hours, turning occasionally. Remove chicken and discard marinade. Brown chicken in a large nonstick skillet coated in cooking spray over high heat until done. Remove from skillet and keep warm.

Prepare orzo as directed above. Add chicken to skillet with parmesan cheese and pepper. Stir well and serve in bowls.

This great recipe pairs potatoes with the tasty combination of apple and cheddar cheese. It can be baked in a casserole or individual gratin dishes.

2 tbsp all-purpose flour
1 cup milk
1 cup apple cider
1/2 cup less-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp ground nutmeg
1 cup shredded cheddar cheese
1/4 cup mozzarella cheese
2 pounds potatoes
cinnamon sugar

Preheat oven to 425F. Rinse potatoes well in lukewarm water, peel if desired, and slice thinly. Arrange half of potatoes in a shallow 3-quart dish and sprinkle evenly with 1/2 cup cheddar cheese. Arrange remaining potatoes on top and set aside.

Place flour in medium saucepan. Gradually add milk, stirring with a whisk until blended. Stir in cider, broth, salt, pepper and nutmeg; bring to a boil over medium heat, stirring constantly. Pour the cider mixture over the potatoes and bake for 25 minutes.

Remove from oven and press potatoes with a spatula. Sprinkle remaining 1/2 cup cheddar cheese, then mozzarella cheese. Top with cinnamon sugar. Bake an additional 20 minutes or until potatoes are tender. Let sit 10 minutes.

Try serving with apple wedges and cinnamon sticks as garnish.