Fire Cider Recipes

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

Archive for the tag “dinner”

Fire Cider At Expo East and The Big E

September is our busiest month of the year and this year was no exception.  We spent 8 days at the Big E in Springfield MA and during that time we gave out over 25 gallons in samples alone, holy wow, that’s a new record! Twenty five gallons translates to about 17,500 Fire Cider samples – in home compostable sample cups of course!  We are so thankful to everyone who came out and gave our strange tonic a try.

Sheri and Dan taking their daily shots of Fire Cider at the Big E.

Sheri and Dan taking their daily shots of Fire Cider at the Big E.

While the Big E was going on, four of us went to Baltimore Maryland for Natural Products Expo East, second only to Expo West which we will be attending in March.   We were lucky to have Daniel Esko, formerly of the Berkshire Coop Market join Team Fire Cider on September 2nd.   Daniel, Brain, Dana and I drove 6 hours to Baltimore, in two cars packed to the gills with Fire Cider for the Expo.

Arriving at Expo East in the Baltimore Convention Center.

Arriving at Expo East in the Baltimore Convention Center.

We had an awesome time at the Expo- we met a whole bunch of our retail partners, whom we have known for years via email and phone.  It was so nice to finally meet them in person!  We also connected with a lot of people who were excited to try Fire Cider for the first time as well as some super fans who went home with free bottles, t-shirts and shot glasses.

Having fun at the Expo! Daniel, Brian and Dana with the backdrop I made.

Having fun at the Expo! Daniel, Brian and Dana with the backdrop I made.

Fire Cider was nomininated for the NEXT award given out by New Hope Media who runs Expo East and Expo West, what an honor!

Fire Cider was nominated for the NEXT award given out by New Hope Media who runs Expo East and Expo West, what an honor!

It was certainly not all work for the three days we were at the Expo in Baltimore.  Mom’s Organic Market, one of our retail partner’s held a party at Alewife, a local bar with 40 beers on tap, at the end of the first day of the Expo.  We had a blast, thanks guys!

The Mom's Organic Market party was the place to unwind after the first day!

The Mom’s Organic Market party was the place to unwind after the first day!

And we got a recommendation to try out a Butcher Shop and Restaurant called Parts and Labor that sources local and humanely raised, free range animals which they butcher and cook on site, using the whole animal.  This place was so similar to Fore Street in Portland Maine it’s almost as if the idea of nose to tail local butchers working closely with near by farms is catching on!

This Wendell Berry quote really captures the whole knowing your food and your farmer idea.

This Wendell Berry quote on the menu really captures the whole knowing your food and your farmer idea.

And on that note we ate about half the menu, our dinner ended with a recommendation from our server Issac who we will all remember forever for his insights:

Best ham ever, it was truly a divine experience.

Best ham ever, it was truly a divine experience.

Thanks Baltimore, it was fun, it was exciting and we are already planning for Expo West in L.A. this coming March 2015!

Sheri had more than a TON of shipping to do after the Expo, 4 pallets plus the cart, all in one day!

Sheri had more than a TON of shipping to do after the Expo, 4 pallets plus the cart, all in one day!

 

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Fall Favorite: Cauliflower 3 Ways

Now that Fall is officially here I’ve been getting into some new recipes for one of the seasons most versatile vegetables: cauliflower and her cousin, romanesco.  Part of the Cruciferous family, one cup of cauliflower has more than 73% of your daily vitamin c!  Cauliflower can also help you to detox, it’s got anti-inflammatory properties and is an excellent source of dietary fiber.  As you’ll see from the wide variety of recipes I’ve gathered here, cauliflower is super versatile and full of as much flavor as nutrition.  Happy Autumn eating!

From LowCarbSlowCarb.com

From LowCarbSlowCarb.com

My first recipe suggestion is to make rice out of cauliflower, a low carbohydrate, high fiber, nutrient packed alternative to a grain side dish.  I’ve eaten this rice as a side with baked chicken, in lettuce wraps with shredded pork, basically it can be substituted anywhere you’d usually use rice.  How cool is that?  Check out this super simple recipe on www.lowcarbslowcarb.com under, you guessed it, Cauliflower Rice!

cauliflower-steak-au-poivre

Cauliflower Steak au Poivre by Jacky Hackett

Next up, Cauliflower Steaks.  This recipe was sent to me by a friend who I have shared many a steak tartare and pork chop with so I knew it had to be delicious.  I was a bit skeptical but he assured me this was no wimpy vegan alternative, it’s filling, awesome plant food thank you very much!  The recipe I like best comes from www.jaxhouse.com, aka Jacky Hackett, a food enthusiast mom blogger.  You can find her simple and easy recipe under ‘Cauliflower Steak au Poivre.  The trick is using your cast iron skillet in a very hot oven and the results are wickedly good.

Photo from TheIronYou.com

Photo from TheIronYou.com

This last recipe is sure to convert you to the power of what you used to think of as a bland white vegetable: The Cauliflower Grilled Cheese.  Yes, it’s gluten free, it’s a full serving of veggies and it’s got a gooey cheese center.  This recipe can be found on www.TheIronYou.com a blog run by a guy named Mike who thinks we could all eat better and exercise more for a more awesome us, I think he’s onto something!  Search for ‘Cauliflower Grilled Cheese’ and you’ll find a recipe for what will become one of your fall favorites, no matter what your relationship is to gluten.  Pair this with a hot bowl of tomato soup and call it lunch.

Be sure to check out the other recipes and ideas these bloggers have to offer!

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.

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!

Guest Blog Post by Wellness Coach and Reiki Master Stacy Strain

A few weeks ago, on our Facebook page, we asked you to send in blog submissions.  Here’s our first guest blogger, Stacy, a Wellness Coach from The Berkshires!
stacy stain
“I am a Certified Health and Wellness Coach, Reiki Master and a lover of wholesome delicious food. I am passionate about using “food as medicine” to heal skin ailments such as acne & eczema, relieving stress and anxiety and increasing energy. Being a sufferer of skin problems most of my life, I have learned that food is one of the biggest reasons (along with stress) for most of my breakouts. I am happy to have made a positive lifestyle change and to have helped heal myself. I am truly grateful for all I have learned and am honored to help others help themselves with all I know. I look forward to exploring new and amazing things each and every day. Helping others is an absolute pleasure of mine and I am truly grateful!
On my journey to find all things yummy and healthy, Fire Cider came into my life a few years ago. My husband and I first tried it at our local “Third Thursday” where I saw a friend from high school (Amy) giving out samples. I was so excited to see her and thrilled to try her new product. My husband was the first to try it and I’ll admit, I was a bit wary about trying the cider due to his first initial facial expression: he had a little pucker going on with his lips and a slight squinted eye! However, right after the whole facial thing happened he said, “Wow, that’s really good!”
So I tried it for myself and felt the exact same way. How amazing, not only does it taste good, it has wonderful health benefits too.
Well, from then on, we were hooked, it’s pretty addicting.  I love to use Fire Cider as a salad dressing. I take fresh organic mesclun greens, an array of veggies (whatever looks good at the farmers market) some freshly cracked pepper, about a shot of fire cider, a splash of balsamic vinegar, a small wedge of lemon and about a tablespoon or so of organic unfiltered extra virgin olive oil. (I also have recently been using organic flax seed oil instead of the olive oil.) I like to add some sprouted green sunflower seeds on top for some added crunch. You could use whatever nut or seed you’d like, the options are endless.
That being said, a straight shot of fire cider is still my favorite!!”
Thank you Stacy for your salad and dressing recipe and for sharing your story!  If you want to get in touch with Stacy, her website is www.sstrain.com or send her an email slstrain@hotmail.com

Cucumber Salad

This recipe is a  Huebner family favorite.

Ingredients:

  • Cucumbers
  • White onion
  • Fire Cider
  • Salt
  • Lots of freshly ground black pepper
  • A splash of olive oil
  • optional: chopped fresh dill
Cool and refreshing!

Cool and refreshing!

Procedure:

1. Peel and thinly slice as many cucumbers as you want to eat.  This salad gets better with time so make enough to have for lunch tomorrow.  Put the slices in a large bowl, add salt and toss. Let stand for at least a ½ hour then drain/squeeze out excess moisture – this concentrates the flavor!

2. Thinly slice enough white onion so that you have about 3 times as many cucumber slices as you do onion.  Mix the onion in with the cucumber.

3. Add a splash of organic, extra virgin olive oil.  Liberally add some Fire Cider and mix well.  Taste and adjust salt and Fire Cider.

4. Top with as much cracked black pepper as you like, the more the better.  Add some dill if using and mix again.

5.  Let sit for at least 20 minutes before serving.

Enjoy now or the next day and stay cool, healthy and hydrated!

Salmon is for Lovers

Is it officially grilling season?  We think so!  Here’s a grill perfect recipe to get you started….

The following recipe was sent to us by Brian P., a patron of the Honest Weight Co-op in Albany, NY.  He claims it’s the perfect meal to impress the one you love, or the one you’re with, so the song goes.

Best to start with wild caught salmon!

Best to start with wild caught salmon!

Fire Cider Marinated Wild Salmon

Marinade for 2 generous servings of wild caught salmon fillet:

  • 4 tablespoons Fire Cider
  • A half cup or less brown sugar
  • Sea salt and black pepper to taste
  • 2 teaspoons lemon juice
  • A little fennel seed

Mix all ingredients and cover salmon with marinade for 20 minutes before cooking.

Start with a hot- 350 degree/medium heat outdoor grill.

Cook marinated salmon, skin down, for 10 minutes or until done to your liking, with the grill top down/covered.

Brain P. says: I served the grilled salmon with a salad, couscous and five grain bread with a little olive oil and cracked pepper for dipping. It felt like an expensive restaurant meal. For dessert we had really good sex (yes, even older guys get laid sometimes).

Happy Friday everyone!

Fire cider marinated and grilled salmon with cous cous and a salad makes a healthy meal.

Fire cider marinated and grilled salmon with couscous and a salad makes a healthy meal.

Hot n Sour Soup

The perfect meal to warm you up on this snowy March day!

The perfect meal to warm you up on this snowy March day!

This recipe is by Jim Huebner:

My favorite Chinese dish. This is a slightly simplified version in that I only use Shiitakes instead of a mixture of Shiitakes and Tree Ears. I also omit the traditional bamboo shoots and Tiger Lily stems for simplicity – and I don’t think the taste suffers a bit since it is based primarily on pepper and vinegar! This is a filling dish with a lot of flavor.

Place 5-10 dried Shiitakes (aka black mushrooms) in very hot or boiling water and set aside for a ½ hour or more.
Take the mushrooms from the liquid, remove the stems if you have not already done so and slice into bite-sized pieces; reserve the soaking liquid.

Slice ¼ pound or more of boneless pork (or chicken or omit for a vegetarian soup) into matchstick size pieces (easier if partially frozen); stir-fry in a tablespoon of cooking oil in a deep pot large enough for the finished soup until browned; add a tablespoon of tamari.

Add the sliced mushrooms and stir-fry until starting to brown; add another tablespoon of tamari. Then add 4 cups chicken (or vegetable  or mushroom) stock and/or the mushroom soaking liquid and bring to a simmer.
Salt and/or add additional tamari to taste, add 2 tablespoons of Fire Cider or more to taste, then blend in 2 tablespoons of cornstarch dissolved in water.

When the broth has thickened, add a half package of firm tofu cut into ¼” x ¼” strips. Add 2 tablespoons sesame oil and a teaspoon of white pepper. Adjust seasonings to taste.

Turn off the heat and slowly add 2 well-beaten eggs into the broth while stirring so that shreds, rather than clumps of egg form. Cover and let sit for a few minutes.

Serve with chopped chives or scallions and a sprinkling of ground coriander seeds.

Yield: The above is generous for two as a main course and should easily serve four. The recipe can be doubled or expanded.

Variations: if you want to use tree ears and Tiger Lily stems, soak them along with the Shiitakes and slice/shred them before browning, use fewer Shiitakes. If using bamboo shoots, brown them along with the mushrooms.

Pork Tenderloin Braised with Fire Cider


This is an adaptation of a Marcella Hazan recipe by Jim Huebner

Ingredients:

2 Tablespoons pasture butter

1 Tablespoon olive oil

2 pounds boneless organic, humanly raised pork loin or butt

salt and cracked peppercorns to cover

1-3 bay leaves

1/2 cup Fire Cider

Simple and delicious!

Simple and delicious!

Procedure:

Heat the 2 tablespoons butter and 1 tablespoon  cooking oil on medium heat in a heavy bottom pot just large enough for the meat; thoroughly brown a 2 pound chunk of boneless organic  pork (loin or butt) on all sides without letting the oil/butter burn.

Turn the heat to low, remove the meat, sprinkle it with salt and cracked peppercorns on all sides.

Add bay leaves and ½ cup Fire Cider to the pot, dissolve any browned bits and bring to a simmer with the meat back in the pot. Cover and cook, turning occasionally, until tender and cooked through. Add 2-3 T water if needed to keep the pot from drying out.

Let the meat rest while you pour off any fat from the pan, remove the bay leaves and add water to dissolve or dislodge any browned bits; pour the pan juices over the sliced roast.

Serve with Apple Chutney, yum!

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