Fire Cider Recipes

It's A Medicinal Tonic. It's A Cocktail Mixer. It's Both…and More!

Archive for the month “November, 2012”

Fire Cider Baked Beans


Baked Beans with Bacon and Fire Cider!

This recipe suggestion was made by several of our customers at the 2012 Big E, thanks guys!
Using canned or dried beans, make up your favorite recipe and use Fire Cider to add a sweet, spicy kick!  Here’s a simple recipe using organic, canned beans.


  • 1 large onion, diced
  • 2 (16-ounce) cans of organic baked beans – Amy’s Organic brand should be easy to find if you are in a hurry!  Or soak and cook your own dried beans.
  • 3 tablespoons of your favorite spicy mustard
  • 1/4 cup maple syrup
  • 4 tablespoons ketchup
  • 1 tablespoon or more Fire Cider
  • 1/2 pound bacon strips, cut into 1/2-inch pieces

Preheat oven to 350 degrees F.
In a Dutch oven, mix onion, pork and beans, mustard, maple syrup, ketchup, and Fire Cider. Top with the bacon pieces. Bake, covered, for 45 to 60 minutes.


Brussels Sprouts N Bacon

Last week Dana and I made our second to last garden harvest, mostly Brussels sprouts, some romanesco and plenty of the leaves from both plants, it was quite a haul!

Two big bowls of Brussels sprouts (my favorite vegetable!) and plenty of greens.

Dana’s happy because he got to use his harvesting machete : – )

And now it’s time to make dinner….

First, I got out a few slices of bacon from The Meat Market in Great Barrington and cooked them in the large cast iron skillet.

Naturally, the bacon is shaped like it’s home state of Massachusetts. Pigs are wicked smart!

Once the bacon was cooked, I made 4 pieces, and the fat rendered, I set the bacon aside and added as many small Brussels sprouts as I could fit in the pan.

Keep the heat on medium low, toss to coat in the rendered fat and put the lid on for a few minutes.  The sprouts were small so they cooked quickly.

Brussels sprouts, fresh from our garden, cooking in bacon fat.

When the sprouts are cooked through and nicely browned on the outside, turn the heat up a bit and deglaze with a splash of Fire Cider.  Add some black pepper and serve!

A balanced meal: a few slices of bacon, a huge bowl full of greens and a side of veggie soup!

I think this is a great meal: there’s some protein from the bacon (note the ratio of meat to veggies, very important!) and the sprouts were cooked in the rendered fat which is as good for you as olive oil- check it out:

“According to a new book out called Fat by Jennifer McLagan, bacon’s fat is a lot like that of olive oil: “45 percent of the fat in bacon is monounsaturated, the good-for-you fat that can help lower bad cholesterol levels. Better still, bacon’s monounsaturated fat turns out to be oleic acid, the same fat found in olive oil. So that means that some could argue that bacon is about half as good for you as olive oil and about 100 times more delicious.”  Quote taken from Charleston City

Plus a side of the leek and mushroom soup I’d made a few days earlier, you can find that recipe here.  So this meal is about 70% veggies: the Brussels sprouts plus the leeks, mushrooms and carrots from the soup, with the majority of the filling calories from high quality animal sources: cream, butter, bacon and lard.  This is how the Fire Cider makers stay healthy, all winter long.  Hope you enjoy this meal as much as we did!

Kale Chips

Kale chips are delicious don’t let their extreme healthfulness deter you from making this awesome, crunchy, salty snack for your next movie date or game night!  If you are new to cooking green vegetables or if you’re looking for a new way to eat your veggies, this easy recipe is for you:

First, pre-heat the oven to 350 degrees.

Cut away inner ribs from each kale leaf- curly kale works best as it is thicker and more substantial than the Lacinato variety. Use as much kale as is needed to cover your shallow baking tray; I usually make at least two large trays at a time. Tear the kale leaves into pieces- I make my pieces about the size of a large potato chip.

Curly Kale makes great chips.

If necessary, wash torn kale pieces and spin dry in a salad spinner or dry with tea towels until they’re very dry.  Bonus: if you grow your own kale or know the farmer that did, chances are you won’t need to wash it!

Spread the kale on your baking tray and drizzle with olive oil to coat and a couple of splashs of Fire Cider.  Add salt and black pepper and work everything into the kale using your hands. Make sure the kale pieces are well covered on both sides with the olive oil mixture.

Spread the kale out evenly in one layer on the baking sheets and roast in the preheated oven until mostly crisp, up to 35 minutes. Season with more salt and eat immediately!

Crispy, salt n Fire Cider kale chips, ready for snacking.

Fire Cider Drinks for Health and Warmth!

When Brian, Dana and I finish making a new batch of Fire Cider we usually have about a half case of oranges and a third case of lemons left over.  Good thing my mom loves the fresh squeezed, organic orange juice I make for her with the left over oranges!  This was the scene in my kitchen last night:

The last batch of left over oranges, sliced and ready to juice!

I made about a gallon and a half of orange juice and two ice-cube trays full of lemon juice.  The lemon juice cubes are really handy for cooking or making lemonade.

Since my mom is not a fan of spice she uses the orange juice to dilute her daily dose of Fire Cider– about one tablespoon of Fire Cider in an 8 oz glass of juice, which she uses to take her other vitamins.  Making your own juice is a little bit of work but per ounce it’s cheaper to make your own, there’s no plastic packaging and it tastes amazing.  Now I know most of you are thinking where am I supposed to get a case of oranges?  If you belong to or live near a cooperatively owned grocery store, like Wild Oats, Berkshire Co-op Market, Honest Weight and many others,  you are in luck!  And if you are interested in helping to put a food co-op in downtown Pittsfield, MA, then check out our blog and face book page  for the Pittsfield Co-op Market Initiative.

Sometimes I will contact the produce manager at The Berkshire Co-op Market in Great Barrington to round out our Fire Cider produce order or to try out new recipes.  I have also bought a case of ginger more than once to juice as this is one of my staple health foods!  Buying in bulk saves us a lot of money on the groceries we can not grow ourselves and allows Dana and I to eat only organically grown and ethically raised produce and animal foods.  It’s worth the time and planning for the amount of money you can save and the positive effects these healthy, whole, organic foods can have on your health!

Here are two more drink recipes that use Fire Cider as an ingredient, so drink up and stay healthy!

Extra Tangy Lemonade

This recipe requires fresh squeezed lemon juice from at least one lemon. For a pint-sized drink I like to use 3-4 whole lemons as we regularly have a lot of left over lemons from making a batch of Fire Cider.  So, naturally, we make Fire Cider Lemonade! Mix the lemon juice in a pint glass with a splash of Fire Cider and raw honey to taste, top with soda or plain water.

Winter Warm Up Tea

To make a full pot of tea, double or triple the ingredients, depending on the size of your tea pot.  For one cup of tea steep the following ingredients in 12 oz of just boiling water for about 5 minutes:

1 tablespoon fresh grated ginger root and the juice from ½ a lemon.
Cover and let the ginger-y goodness infuse the hot water.
Add honey or stevia to taste and about a tablespoon of Fire Cider. Enjoy the warming, sinus clearing, and immune boosting benefits as often as necessary.

Roasted Brussels Sprouts with Pine Nuts and Parmesan

Photo from Bay Area Bites: Sprouts on a stick!

I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands!  Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition.  This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies.  If you don’t have skewers, don’t fret, you can simply skip that step.


  • 1 pound of Brussels sprouts
  • 1/8 cup pine nuts, finely diced
  • Fire Cider
  • Olive oil
  • Parmesan cheese


Trim and peel away the outer leaves of each Brussels sprout and then half them.

Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.

Line a baking dish with parchment paper and places the skewers halved-side up.

Drizzle olive oil and Fire Cider over each skewer, trying to “fill up” the Brussels sprouts.

Brussels sprouts on a stick ready to bake, photo from Bay Area Bites

Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.

Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.

Original post can be found HERE!

Post Navigation