Fire Cider Recipes

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

Archive for the month “August, 2014”

Recycled and Biodegradeable: No More Plastic!

Plush recycled paper wrapping and biodegradable food starch packing pillows- be the change you want to see in the world- one shipment at a time!

Plush recycled paper wrapping and biodegradable food starch packing pillows – be the change you want to see in the world- one shipment at a time!

We are celebrating another small step in the right direction: our new packing materials just arrived!  Every Fire Cider order will now be wrapped in recycled, recyclable and reusable cushioned brown paper.  Goodbye plastic bubble wrap.  We are still using compostable food starch packing peanuts, which you can easily compost at home.  Only now, the peanuts are wrapped in a biodegradable pillow so they are contained and easy to re-use or toss into the compost.  Don’t you wish every business used earth friendly packaging?  It’s never too soon to start or to at least start bugging your local haunts to make the switch!

Coming later this fall: 100% post consumer custom Fire Cider boxes and paper tape.  Yeah,  paper tape instead of plastic, it’s stronger and recyclable, how cool is that? In about a month everything from our Fire Cider bottles to our promotional material to all of our shipping material will be recycled, recyclable, re-usable and/or home compostable.  Oh yeah!  Love your Mother Earth and have a happy Labor Day weekend!

 

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Zucchini and Basil Sautee

The Candida Diaries

Zucchini chopped into bite sized pieces. Zucchini chopped into bite sized pieces.

This is one of my favorite ways to enjoy all the zucchini that’s super fresh right now.  And it’s really easy, just some time and a few ingredients and you’ve got a healthy delicious side dish or meal to go picnicking with!

Ingredients:

Zucchini

Onion

Butter and/or Olive oil

Salt and pepper to taste

Basil

Shredded Parmesan or Romano cheese

Method:

Chop up some onion, I usually use about a 1 to 4 ratio of onion to zucchini.

Add the chopped onion, a few pinches of salt (go easy on the salt if you plan to add cheese to the finished dish, which I highly recommend!) and a healthy dose of butter and olive oil to a heavy bottom pan, the wider the pan the better.   You’ll start with a lot of fat in the pan to cook the onions and then when…

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Sean Callaghan Joins Team Fire Cider!

Dana and Sean with our other new addition!

Dana and Sean with our other new addition!

We are getting ready for our biggest fall yet and so we have hired our first full-time employee, welcome to team Fire Cider Mr. Callaghan!   Sean’s actually been helping us out, officially and unofficially, for years.  Sean and Benny ‘Fingers’ Kohn wrote and recorded a rock n roll theme song for Fire Cider in 2012.  Sean has helped us in the kitchen making Fire Cider, and has personally hand washed many, many pounds of horseradish roots.  Sean is now offering in store Fire Cider tastings and attends the SoWa Farmer’s Market in Boston every Sunday.

Ready to rock at the SoWa Market in Boston.  Nice T-shirt!

Ready to rock at the SoWa Market in Boston. Nice T-shirt!

Now that he’s officially, finally, part of Team Fire Cider, you’ll see Sean all over New England offering free samples of Fire Cider at festivals, shops and cafes.  Sean will be working closely with our retail partners too.  Want to see Fire Cider for sale somewhere?  Feel the need for an in store demo aka free samples?  Sean can be emailed directly at, you guessed it: Sean@FireCider.com

The Big E is held in Springfield MA every year.  Sean, Dana, Brian, Sheri and I will be there, next to the Massachusetts building on the weekends, Friday September 12 through Sunday the 14th, the weekend of the 20th and 21st and Friday the 26th to Sunday the 28th.  Last year we gave out about 15,500 samples of Fire Cider (in biodegradable cups!) over the course of the event.   Let’s see if we can’t beat that record this year!

Sean and Dana having a laugh in the warehouse.

Sean and Dana having a laugh in the warehouse.  DIY Halloween costume!

Homemade Mayo is Wicked Easy

Have I mentioned lately how much I love Mark Bittman’s recipes?  They are easy, accessible, reliable and, of course, delicious!  Here’s one that Dana and I have been making up weekly because mayo goes with everything.  Seriously, my friend eats banana mayonnaise sandwiches!

Mayonnaise by Mark Bittman from ‘How To Cook Everything’

This is the easiest, quickest way I have found to make mayonnaise at home. Making it yourself means it’s made from organic high quality ingredients and costs a lot less than the stuff at the store, win win.  

I have a Bamix wand blender made in Switzerland, it’s the ultimate wand blender and unlike most other versions, it will last forever because it’s all one piece. On models where the stem detaches, eventually the connection point wears down and then you need a whole new one. No good. You can also use a blender or a food processor to make this mayonnaise. Or use a whisk, but remember, when whisking by hand you must add the oil only a teaspoon at a time and whip it in between. It’s a bit of a work out!

Ingredients for 1 Cup:

  • 1 whole egg at room temperature
  • dash cayenne pepper
  • ½ teaspoon dry mustard or organic Dijon-style mustard
  • 2 tablespoons fresh squeezed lemon juice OR 1 tablespoon apple cider vinegar and 1 tablespoon water
  • 1 cup extra virgin olive oil, sunflower seed oil, grape-seed oil or a combination, or more if needed, at room temperature
  • Pinch or two of unrefined sea salt, to taste

Method:

  1. In food processor or blender combine the egg, cayenne, mustard, lemon juice, salt and ¼ cup of the oil. Blend for about 30 seconds.
  2. Then, with the processor or blender running, add the oil in a slow, thin stream. After you have added about ½ the oil, the mixture should start to thicken. You can add up to 1 ½ cups of oil, to the desired consistency.
  3. That’s it! Taste and adjust seasonings: more salt or lemon. Place in a glass jar with tight fitting lid. It will firm up even more in the fridge and will last about 2 weeks.
  4. If you’d like to, you can add 1 tablespoon of whey (which you can easily strain out of your whole milk yogurt) in the first step, before adding oil. In this case, let the finished mayo sit at room temperature for 7 hours and then place in the fridge. It will last several months this way and contains beneficial bacteria.

Variations…

Fire Cider:  Use Fire Cider in place of the lemon juice- 1 tablespoon Fire Cider plus 1 Tablespoon of water

Garlic : Add 1-2 crushed cloves garlic to the egg yolk mixture. Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste.  This one is great with the Fire Cider version.

Cilantro Cucumber: Replace lemon juice with lime juice. After the mayo has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded, and chopped cucumber. Puree in blender until smooth.

Herbs: When the mayonnaise has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint, or chives. Puree in blender until smooth.

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