Fire Cider Recipes

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

Archive for the tag “butter”

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.

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Fiery Honey Hot Wings

Using Fire Cider in place of hot sauce adds a sweet kick to traditional wings.

Recipe by our friend Tom Pagliarulo, Esq.

Ingredients:

  • Canola or peanut oil for frying
  • 24 organic chicken wing parts (12 wings separated into 2 pieces)
  • One 8-ounce bottle Fire Cider
  • 4 ounces hot sauce, we love Frank’s Red Hot
  • 1 stick pasture butter
  • Several dashes Worcestershire sauce
Hot wings with Fire Cider are sweet, spicy and tangy good!

Hot wings with Fire Cider are sweet, spicy and tangy good!

Heat 3 inches of canola/peanut oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they’re golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the Fire Cider, hot sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place ½ of the wings in a big bowl and toss with just enough sauce to coat, if you use too much sauce you’ll lose the crunch! Repeat with the remaining fried wings.

Serve with left over sauce, blue cheese dip and celery sticks.  Left over sauce will keep in the fridge for your next batch of wings!

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