Fire Cider Recipes

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

Archive for the month “August, 2013”

See You At The Big E!

big e big photo

We are looking forward to this September’s Eastern States Exposition aka The Big E!  Fire Cider will have a tent outside the Massachusetts building on the following dates:

Friday September 13th, the first day of the fair, lucky us!

Saturday September 14th and Sunday the 15th.  And happy birthday Dr. Huebner!

We will be out on the lawn for Massachusetts Day on Thursday the 19th.

And Fire Cider will finish out this 17 day event Thursday the 26th through Sunday the 29th.

We hope you will stop by for a sample of your favorite tonic, and maybe even pick up a new Fire Cider t-shirt.  This round we are getting fire engine red shirts with white printing, pretty sharp!

We’ll see you at the fair!

Chef Joe Dewey’s Avocado and Black Bean Salad

I love Joe’s new recipe, it’s made using many of my favorite foods and flavors.  Avocados are full of vitamins, fiber and healthy fats, the kind that protect your heart, have anti-inflammatory properties and also taste really, really good.  Black beans, and beans in general, have a bit of a bad reputation for being difficult to digest.  Don’t avoid this super food because of improper cooking!  It’s easy to cook delicious, digestible beans, using a crock pot and adding kombu seaweed during the cooking process.  You can find easy to follow instructions on the website Nourishing Days.com under the post titled, ‘Why Beans Are Hard to Digest & 8 Tips For Making The easier on the Belly’

Alternatively, canned beans are super convenient and when combined with plenty of good for you fats, like the olive oil and avocado in this recipe, they are an easy to digest source of vegan protein and fiber.  This quick and easy salad is full of flavor that gets better with time. Take this to your next picnic or pack it for lunch!

The following recipe was created by local Berkshire County Chef Joe Dewey.  Joe has been helping us in the Fire Cider kitchen and he’s come up with a whole bunch of exciting new recipes for us.  So if you love this, stay tuned for next week’s Fire Cider blog post by our new guest chef!

avocado black bean salsa

 Ingredients:
  • 2 firm avocados
  • 4 large garden fresh tomatoes
  • 1 medium red onion
  • 1 and 1/2 cup black beans or one 15 ounce can
  • 1/2 bunch cilantro (or, if you dislike cilantro, substitute with parsley)
  • 2 jalapenos (optional)
  • 3 tablespoons olive oil
  • 3 tablespoons Fire Cider
  • juice from 1 lime
  • 2 or 3 cloves garlic
  • salt and pepper to taste
Method: 
Chop the avocado, tomatoes and onion into bite sized pieces.  Roughly chop the herbs,  mince the hot pepper and garlic.
Combine all the ingredients in a large bowl and marinate together for 1 hour on your counter or in the fridge, well covered.
Aside from eating this salad with a spoon, it’s a great take along meal for school or work and is delicious with corn tortilla chips.  Or eat it over salad greens that have been lightly salted, tossed, lightly oiled, olive is fine, tossed again and then squeeze fresh lime juice on top, add Avocado and Black Bean Salsa and perhaps some grated cheddar cheese?  Or roll this salsa up in a large corn tortilla with some baby spinach, queso fresco and top with hot sauce.  Basically, any way you eat this, it’s good and good for you!

Sweet and Spicy Cajun Corn Salsa

Elise came up with this new marinated salad using Fire Cider and Cajun seasonings to bring some sweet heat to the seasons freshest veggies: corn and tomatoes!  Pick some up on your next trip to the farmer’s market and then give this recipe a try.  And remember, you can stop by and see Elise at the Fire Cider booth at select Sowa Farmer’s Markets til the end of October.
roasted Cajun corn salad
 Ingredients:
  • Garlic 1-3 cloves
  • 1/2 medium white onion
  • 4 ears corn cut off the cob
  • 2 ripe tomatoes
  • 1-2 cups Black, kidney or other beans
  • Fire cider
  • Lemon juice
  • Cajun spices, for example: one teaspoon each paprika, coriander, cumin and dried oregano; one-quarter teaspoon each cayenne pepper and cinnamon.
  • Cumin
  • Salt
  • Pepper
  • Honey
 Method:
Finely dice the onions and garlic, and marinate in fire cider with lemon juice, salt, pepper, cumin, honey, and Cajun spices, all to taste, in a large bowl.  Add diced tomatoes and beans and stir to combine.  Set aside.
Heat a cast iron skillet on high.
Toss corn and your favorite Cajun spice mix with a small amount of olive oil in a bowl and then add to the hot skillet.
Cook until corn begins to brown/crisp, stirring often.  Taste and add more spice of you’d like!
Add the hot cooked corn to the onion tomato and bean mixture and let it marinate for at least an hour at room temperature.
Enjoy, preferably outdoors, with a Fire Cider Gimlet or some Extra Tangy Lemonade!

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