Fire Cider Recipes

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

Archive for the month “March, 2014”

Updated Egg Salad

I love this new version of  egg salad that Heidi posted on her blog 101 Cookbooks, which if you don’t already rely on it for great recipes, now you know!  This is a nice, light update on a familiar classic, perfect for a new light filled season.

Here’s her recipe, I didn’t want to change a thing, except maybe adding a few dashes of Fire Cider!

hard-boiled-egg-1

Ingredients:

6 eggs
1/4 teaspoon salt
1/4 teaspoon pepper

1 small head of radicchio, shredded
1/4 cup chopped fresh dill
1 medium shallot, chopped
3 baby radishes, shaved thin

to serve: little dollop of salted creme fraiche and/or a drizzle of olive oil and Fire Cider

Method:

“Place the eggs in a pot and cover with cold water by a 1/2-inch or so. Bring to a gentle boil. Now turn off the heat, cover, and let sit for ten minutes. Have a big bowl of ice water ready and when the eggs are done cooking place them in the ice bath for three minutes or so – long enough to stop the cooking.

Crack and peel each egg, then use the big holes on a standard box grater to grate the eggs. Place in a bowl and use your fingers to gently toss the eggs with the salt and pepper.

At this point you can add whatever you like to the salad –  shredded radicchio, fresh dill, shallots, and shaved baby radishes.

Serve topped with tiny dollops of something creamy – like creme fraich or plain yogurt, and a drizzle of olive oil and Fire Cider.  Just a bit of each so you don’t weigh it down.”

Serves 2-4.

Prep time: 5 min – Cook time: 10 min

Serve this salad on top of homemade flax crackers or store bought flax crackers!

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La Chupacabra

One of our super fans on Facebook, Christy Stine from Shrewsbury MA, shared this fabulous cocktail recipe that was created by her favorite mixologist -who also happens to be her husband- Blaine Swift.

Christy told me that “When we have fresh chiles in the fridge (green or red, usually jalapeños or the long somewhat fleshy Chinese variety) Blaine will seed and slice them, muddle them a bit in the drink before shaking. Makes a terrific drink even terrificker! The smoked salt really puts this one in the ‘crave’ range, too.  We buy our Fire Cider at the Berry Farm in NY but we’ll have to make a trip to the Berkshires sometime!”  We think you’ll love this spicy, smoky tequila cocktail as much as we do.  Cheers to Christy and Blaine and Spring and of course, the weekend!

Recipe By: Blaine Swift

Serving Size: 2

Smokey salted rim for a spicy tequila cocktail.

Smokey salted rim for a spicy tequila cocktail.

Ingredients:

2 limes, juiced
1 lemon, juiced
4 ounces Tequila Reposado
4 ounces Fire Cider
2 ounces Orange Curacao
Smoked salt, for the rim- we met the owner of The Maine Sea Salt Company last weekend and LOVE his Apple Wood Smoked Sea Salt, it’s amazing!

Apple wood smoked Maine Sea Salt is the BEST!

Apple wood smoked Maine Sea Salt is the BEST!

Directions:

Salt the rim of 2 rocks glasses with the smoked salt.
Combine all ingredients and shake well.
Serve on the rocks in the salted rimmed glasses.

Cheers to you!

Buttermilk Biscuits

Comfort foods can be healthy foods: These grain free buttermilk biscuits will leave you feeling full without the sugar crash or carbohydrate cravings from traditional wheat biscuits.   Wheat is a common allergen and with Spring on its way now is a great time to try cutting wheat from your diet:  Some people report dramatically lowered seasonal allergy symptoms from eliminating wheat.  High quality eggs, buttermilk and butter or coconut oil make these a great source of brain food and lasting energy-perfect for an afternoon snack!  The flours, flax and buttermilk are available locally at Berkshire Organics, Guido’s and the Berkshire Coop Market.  These are perfect for brunch: as a base for Eggs Benedict or topped with Fire Cider Chutney.  Oh, and how about biscuits and gravy? Yum!  Set your oven to 425 and get baking!

First, mix together your dry ingredients, making sure to break up any lumps.

  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine grain salt
  • 2 Tablespoons almond flour- Bob’s Red Mill makes a superior almond flour.
  • 2 Tablespoons finely ground flax
  • 3/4 cup coconut flour

Once your dry mix is thoroughly combined:

  • add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.

Cut the fat into the dry mix using a pastry cutter until you get a pea sized meal.  Stop combining before it starts to clump together into a ball.

Crumbly flour and butter mixture.

Crumbly flour and butter mixture.

Combine in a separate bowl:

Whip the egg into the buttermilk.

Evan's Cultured Buttermilk is great to bake with.

Evan’s Cultured Buttermilk is great to bake with.

Pour the wet mixture into the dry and fold to combine.

buttermilk biscuits batter

The batter will be very wet, but as it sits for a few minutes the coconut flour will fully absorb the excess liquid. Line a baking sheet with parchment paper and scoop out biscuits, I have used 1/4 cup measure as well as an ice cream scoop.  Make them as big – 8 biscuits or as small – 16 biscuits- as you like.  Use your hands to flatten them a bit into shape. Bake for 18-22 minutes- til browned and set.  They will be more fragile that regular grain biscuits so let them cool for 10 minutes on the baking sheet first.

Eat immediately or let cool completely and keep in an air tight container in the fridge.

Warm buttermilk biscuits topped with creme fraiche.

Warm buttermilk biscuits topped with creme fraiche.

Apples and Pears – A new cocktail by Paul Dodds

Let’s start the weekend with a new, original cocktail recipe by Berkshire County resident and Fire Cider fan Paul Dodds.   We think you’ll love this cocktail as much as we do, happy weekend everyone!

Hornitos Tequila is a good start to a great cocktail.

Hornitos Tequila is a good start to a great cocktail.

Apples and Pears

To make:

  1. Add all ingredients (except Reeds Apple Brew) to shaker with ice and shake vigorously until foamy
  2. Add 3 shots to a Low Ball glass with ice
  3. Top with Reeds Apple Brew and gently swirl
  4. Garnish with Apple and Pear slices and enjoy.
Garnish with a slice of pear, sip slowly and enjoy the extra sunlight this Sunday.

Garnish with a slice of pear, sip slowly and enjoy the extra sunlight this Sunday.

If you make this cocktail, we’d love to see a photo.  And remember, this Sunday we lose an hour of sleep but we gain an hour of sunlight!

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