Fire Cider Recipes

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

Archive for the month “October, 2013”

Happy Halloween!

We have been having a lot of fun this season and hope you are too.  Have a spooky, funtastic Halloween!  And remember, sugar is the devil, candy is bad for you, hand out shots of Fire Cider instead!

Teen Wolf, Princess Tiny Feet (Venture Brothers, anyone?!) and Dana as Robert Plant taking the A train to Halloween central.  With a brown bag full of...Fire Cider of course!

Teen Wolf, Princess Tiny Feet (Venture Brothers, anyone?!) and Dana as Robert Plant taking the A train to Halloween central. With a brown bag full of…Fire Cider of course!

And here I am as a flamingo!

And here I am as a flamingo!

Don’t forget to sign up on our home page for our monthly newsletter discount!  This month, by popular demand, 1/2 gallons are on sale again!

Advertisements

Fires of Hell Cocktail

fires of hell cocktail

 

This cocktail recipe brought to you by The Religion Based on Drinking – a Facebook page that recently shared this arty gem of a poster on our page.  It’s really getting us in the Halloween spirit, pun intended!

Team Fire Cider will be in Manhattan this coming weekend: Sunday October 27th from 11 am til 4 pm in the Seaport, join us for another monthly installment of the New Amsterdam Market!  And depending on how the costume party on Saturday night goes, maybe you’ll even catch us in costume.  We’ll personally test that hangover cure theory, on the spot.

Please drink responsibly and enjoy the hell outta your weekend!

Grilled Chili Shrimp

Here’s the next spicy, healthy recipe from Chef Joe Dewey.  It is pretty similar to Nina’s recipe, which she sent us after meeting team Fire Cider at the Big E this year.   Nina marinated and grilled the shrimp and then made fire cider shrimp tacos! According to Nina “they were SO good!” Here is the Chef Dewey’s version of a chili shrimp marinade plus Nina’s taco serving suggestion:

 Organic Ingredients:
  • 2 red chili peppers chopped
  • 3 tablespoons Fire Cider
  • 3 tablespoons olive oil
  • 1/2 bunch cilantro
  • 2 lbs raw shrimp, peeled
  • 2 limes squeezed
  • 2 cloves garlic, crushed
  • salt and pepper to taste
Looks like dinner to me!

Looks like dinner to me!

Method:
Combine all ingredients as a marinade, add peeled shrimp and let marinate for 2 hours.  Grill 3 minutes per side.  Or saute til cooked through.
Serve cooked shrimp in corn tortillas with a coleslaw made of shredded cabbage, shredded carrot, a little mayo, a squeeze of lime juice, salt, and pepper.
Top with sliced avocado for a healthy delicious meal.

Kickin’ Dippin’ Sauce

This recipe is short and spicy sweet!  This is from a Fire Cider fan I met at the Big E, and it’s my favorite kind of recipe: there’s lots of room to make it your own and it’s super quick to whip up.  Fresh dill is generally available year round and if you like it, consider growing your own on a sunny window sill!

Windowsill Garden in Tea Tins

Ingredients:

2 parts sour cream

1 part mayo

Fire Cider to desired consistency and taste

salt and pepper to taste

lots of fresh dill

dill-icious!

Method:

Finely chop the dill and mix it well with the rest of the ingredients.  Taste and adjust seasonings.  Enjoy as a snack with fresh veggies, flax crackers or corn chips!

Field Trip to the Fire Cider Kitchen

Here’s a photo tour of Brian, Dana and I, along with our Berkshire Co-op guest, Daniel, pressing out a batch of Fire Cider.

From the left: Brian, Dan and Dana are ready to get to work!

From the left: Brian, Daniel and Dana are ready to get to work!

I assemble the juice press and sanitize everything in sight while Dana...

I assemble the juice press and sanitize everything in sight while Dana and Brian bring in more equipment.

Dana gets the Fire Cider pupm set up so we can easily move it from one container to another.

Dana gets the Fire Cider pump set up so we can easily move it from one container to another.

Before we can start pressing, we have to pump steeped Fire Cider into a secondary container.

Before we can start pressing, we have to pump steeped Fire Cider into a secondary container.

One end of the pump and a batch of Fire Cider that's ready to press!

One end of the pump and a batch of Fire Cider that’s ready to press!

Once the stainless steel IBC is pumped out Dana carefully opens the hatch.

Once the stainless steel IBC is pumped out Dana carefully opens the hatch.

Look at all that golden Fire Cider pulp!  We try to catch every drop and each IBC will fill 6 of the white boxes.

Look at all that golden Fire Cider pulp! We try to catch every drop and each IBC will fill 6 of these white boxes.

Working the juice press!  It takes anywhere from 4 to 6 hours to press out the 6 boxes full of potent Fire Cider pulp.

Working the juice press! It takes anywhere from 4 to 6 hours to press out the 6 boxes full of potent Fire Cider pulp.

While I run the juice press, extracting all the awesome Fire Cider flavors, Dana and Brian add the honey.   At the end of the day we have a finished batch that is ready to bottle.   I hope you enjoyed this photo tour of a day in the making of Fire Cider!

Post Navigation