Fire Cider Recipes

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

Archive for the tag “easy recipe”

Wicked Simple Sauerruben Recipe

Lacto-fermented veggies are very easy to make, full of good for you probiotics and are a nice balance to the rich, warm foods we have begun eating for the fall and winter.  Sauerruben is made just like sauerkraut, only instead of shredded cabbage you’ll be thinly slicing baby turnips. This method is a very easy way to preserve the end of harvest bounty by making it even more nutritious and flavorful.  The sauerruben will last for months in the fridge, if you don’t eat it all in the first few weeks!

Ingredients:

-Salt, 2 tsp per pound of veggies.

-Turnips, sliced or shredded. After much experimenting, I prefer sliced when using smaller, tender turnips. The turnips in this picture are delicious sweet, tender Hakurei turnips from our friends at Woven Roots Farm in Lee, MA.

Options per Quart mason jar-
1-2 clove garlic

and/or 1/2 tsp red pepper flakes

and/or 1/2 tsp caraway seeds

Or get cray-zay and spice it up with everything!

 

Clean bottles filled with water make great weights to keep the veggies under their brine.

Clean bottles filled with water make great weights to keep the veggies under their brine.

Method:

-Weigh your sliced turnips and measure out 2 teaspoons of salt for each 1 pound of turnips.

-Add sliced turnips into jar, sprinkling salt as you go. The salt draws the water out of the turnips creating the brine it will ferment in. Weight top, mashing the veggies a bit to compact them and encourage the brine to form.  We used empty, cleaned beer bottles filled with water to weight the turnips and keep them under the brine.

-Keep the veggies submerged under the brine or risk nasty things happening. Add a little water if you don’t get enough liquid from the veggies.

-Store them at room temp somewhere where possible overflowing brine won’t cause problems, like a counter top with a pan under the jars to catch spills.

-Wait a few days, admiring the lovely bubbling. Taste every now and then.

-Put in the fridge to stop further souring, or keep them out for maximum sour awesomeness.

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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!

Nurse Moon’s Quick Fire Pickles

Pretty pickles made with Fire Cider!

Pretty pickles made with Fire Cider!

This recipe was sent to me by my friend Helen, yes, she’s a nurse and she knows what’s good for us- whole, organic foods!  This quick pickle recipe is an excellent way to preserve all those cucumbers that have taken over your garden.  Raw cucumbers are a cooling summer food.  When combined with some hot pepper, garlic, ginger and vinegar these pickle become a perfect fall condiment or snack.  Enjoy!

Fire Cider Pickles:

  • 2 or 3 cucumbers sliced into thin rounds
  • half an onion sliced into half moons
  • 2 cloves garlic
  • a thumbnail of ginger, peeled

For the Brine:

  • Few pinches of kosher salt
  • Crushed red pepper (to taste)
  • 1 cup water
  • 2/3 cup Fire Cider
  • 1/3 cup red wine vinegar
Boiling the pickles

Boiling the pickles

 

Method:

1. Put the cucumber, onion slices, ginger and garlic into a clean quart canning jar.

2. Add the remaining brine ingredients to a pot an boil on the stove top for 5 minutes.

3. Pour the hot liquid mixture over the  cucumbers and onions in the jar and close lid.  Let it set for 5-10 minutes.
4. Strain the liquid back into the pot and boil another 10 minutes. Pour over the cucumbers and onions in the jar again and set for another 10 minutes with the lid on.
5. Now, bring water to a boil in the pot (enough water to cover the jar at least half way when submerged)  and set the jar, with the lid on and the cucumbers in the brine, in the boiling water.
6. Then turn off heat and let the jar (and hot water) cool.  Once it’s cool, refrigerate and enjoy!

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.

Cool Drinks for Hot Summer Days

Drinking vinegar for its myriad health benefits goes back to ancient Greece, no wait, even further, to 5000 BCE when Babylonians were using date palms to make vinegar.  Warriors throughout history have used vinegar mixed with water for strength and energy. Vinegar drinks and vinegar tonics infused with herbs, roots, flowers, you name it, have been around for many centuries.  In New England farmers have been making a drink called ‘switchel’ to keep them hydrated and ward off heat stroke during the long, hot summer days:

“They drank a quenching beverage that functioned much like modern Gatorade: switchel, also called switzel or haymaker’s punch. It contained water, a sweetener—either molasses, maple syrup, honey or brown sugar—ginger, and cider vinegar. All the ingredients (except water) happen to be sources of potassium—an electrolyte. Molasses is especially high in potassium.” Read the rest of this article HERE!

Apple Cider Vinegar is an incredibly medicinal food since it contains several different beneficial acids plus beta-carotene, amino acid, bone building minerals, enzymes, magnesium, potassium, pectin and tannins.  No wonder humans have been using this super food since we figured out how to preserve apples in the form of vinegar!

Here are my three favorite vinegar drinks, aka, switchels, to help keep you cool and healthy this summer:

Dana’s Pomegranate Switchel

Ingredients to make one cup of Switchel concentrate:

  • ¼ cup of Fire Cider
  • 3 Tablespoons fresh ginger juice
  • 3 Tablespoons pomegranate molasses
  • 1 Tablespoon raw honey

Shake well to combine all ingredients.

Serve about 2-4 ounces of concentrate over ice, top with soda water to make a pint.

Store leftover Switchel mix in the refrigerator.

Citrus Switchel

Makes 2 servings-

  • 2 tablespoons apple cider vinegar or Fire Cider
  • juice from 1/2 a grapefruit
  • 1 1/2 tablespoons, or more to taste, raw, local wildflower honey
  • Soda water or plain water
  • 2 lime wedges

Combine the first 3 ingredients and makes sure to dissolve al the honey.  Fill two pint glasses with ice and split the switchel mix between the glasses.  Top with soda water and garnish with a lime wedge.

Dr. Earl Mindell’s Switchel– from his book ‘Amazing Apple Cider Vinegar‘ which is also where I got some of the information for this blog post.  Makes 2 servings-

2 tablespoons apple cider vinegar or Fire Cider

1 1/2 tablespoons black strap molasses

2 cups warmed water (to melt the molasses)

Combine and pour over ice.

Curry Fire Cider Marinade

This past Father’s Day weekend I did what all good children do: grilled with my dad!  It was really fun, especially since I was trying out a new marinade that Chef and Butcher James Burden recommended to me.   I went to Berkshire Organics in Dalton to stock up on everything we needed for dinner.  I picked up fresh, organic veggies: eggplant really soaks up marinade so it’s great for grilling, plus onions, zucchini and some red and orange bell peppers.

Red Apple Butchers, at Berkshire Organics, had 30 day, dry aged steaks, so I had to try a few of those.  And I also bought about 2 and 1/2 pounds of chicken thighs with the skin on.  Here’s the marinade recipe plus a bonus curry mix from Mark Bittman’s How To Cook Everything, which is as useful as it sounds.   Last week I wrote to Mr. Bittman about Fire Cider and his assistant wrote me back saying she had tried it the last time she was in the Berkshires and would be happy to share a sample bottle with her boss.  How cool is that?!

Marinade for 2-3 pounds of Chicken 

Yes, of course you can use this marinade on tofu, fish or veggies.  For fish and veggies, about 20 minutes in the marinade will do.  For meat, like the chicken, make the marinade the day before and let the meat marinate overnight.  I made double this recipe, one half for the chicken and one half for the veggies.

Ingredients:

a generous 1/4 cup Fire Cider

2 Tablespoons olive oil

2 cloves of garlic, crushed

2 teaspoons salt

1 big tablespoon fragrant curry powder blend (see photo below for the recipe! Yes, you can use store bought as well.)

a pinch of asafoetida

a pinch of chipolte pepper

1 teaspoon garam masala

 

Method:

First, make up the fragrant curry powder blend, this will make enough for this recipe plus plenty left over for all your curry spice needs, it’s awesome on pop corn!

Mark Bittman's curry blend.

Mark Bittman’s curry blend.

Get the spices together and toast the spices in a dry skillet.

Whole spices ready to toast!

Whole spices ready to toast!

Mmm, toasty and very fragrent!

Mmm, toasty and very fragrant!

Use a small spice grinder to turn toasted spices into powder and then add

Use a small spice grinder to turn toasted spices into powder and then add powdered ginger and turmeric.  Homemade curry powder!

Once you’ve made the curry blend,  combine all the marinade ingredients in a bowl.

Yes, that's a gallon of Fire Cider. Beware the underdose!

Yes, that’s a gallon of Fire Cider. Beware the underdose!

Pour all the marinade over the chicken and marinate over night in a sealed bag or sealed container.

The next day, when you are ready to cook, remove the chicken, discard any leftover marinade and grill the chicken til it’s done!

For veggies: chop bite sized pieces of onion, bell peppers, zucchini and eggplant, make up more marinade and marinate for about 20-30 minutes, stirring occasionally to coat each piece.  Slide onto skewers and grill with the chicken.

Grill ready chicken, veggies and steak.

Grill ready chicken, veggies and steak.

The 30 day dry aged steaks were perfect as is so I let them sit out at room temp for about an hour, lightly salted them and then grilled them for a few minutes on each side for perfectly rare, melt in your mouth awesomeness.

Happy grilling, all summer long!

Happy grilling, all summer long!

Fire Cider, Co-op Grocery Stores and the Dr. Oz Show!

Last Friday I had the opportunity to share my favorite home remedy, Fire Cider, with Dr. Oz, two of the sharks from the show ‘Shark Tank’ as well as the Oz studio audience!   Fire Cider isn’t just the best home remedy I know of, it’s also a great big gateway to using food as medicine.  Why?  I think a big part of what makes Fire Cider so awesome is that it’s accessible: all the ingredients can be found in any grocery store, they are all easily recognizable by most people and they combine to make one powerful tonic with immediate results!  Good foods combine to make better, more medicinally potent foods.  And maybe you’ll start with Fire Cider and branch out into other plant-based remedies, start using more organic, whole foods in your diet or discover the power of co-cooperatively owned and operated grocery stores.  True story: a customer told me she started shopping at her local co-op because they were the only store around that carries Fire Cider.  Now she shops there all the time.  And that’s exactly what I mean when I say Fire Cider can be a catalyst for change.

A big part of what inspires Brian, Dana and I is how Fire Cider works on a personal, local and national level.  I think it’s pretty to clear to most of us that our food system is broken and totally unsustainable.  And it seems to me that healing our food system and turning it into something that’s health building, good for mother earth and sustainable into the future is up to us as individuals and is the responsibility of all of us who work in the natural foods industry.  Since we started our business of getting Fire Cider to as many people as possible we have been working closely with locally owned retail stores and specifically with NCGA Co-Ops aka community owned grocery stores.  When you shop at a co-op your money stays in your local community, it supports the store so that it can offer low prices for high quality food that directly meets the needs of the community the store serves.  Your food dollars go towards supporting local agriculture, high quality foods and well-paying jobs for your friends and neighbors.

When you shop at a conventional chain grocery store, most of the money you spend goes to the corporate headquarters.   The majority of these chain grocers offer conventional food and ‘food products’ most of which contains one or all of the following: herbicides, pesticides, hormone disruptors, genetically modified organisms, refined sugars and carbohydrates.  No one would choose to put that kind of poison into their body and a co-op grocery offers a whole community the power to choose.  Owned and operated on a local level,  a co-op grocery store puts food choices directly into the hands of its community.   We are proud of the mutually supportive relationships we have formed over the past 3 years with retail shops and co-ops all over the country.  By working together we can all help each other succeed.  Everything is connected: what you buy and where you shop are powerful ways to make your voice heard! When you look at things in this way, Fire Cider is so much more than a product we sell, it’s a ripple effect that can positively effect our local community, our amazing customers and business owners across the county who are committed to making important changes in our food system.

I love handing out samples of Fire Cider, we’ve handed out over a quarter of a million samples in the past 3 years, and it’s amazing to watch the paradigm shift that happens when someone tries Fire Cider for the first time.  These simple, everyday foods, have a potent and immediate positive effect, food becomes medicine for the first time and a whole new door of possibility opens!  It happened for me years ago and I’m so happy to be able to share my passion with anyone and everyone willing to give Fire Cider a try.  And that’s the long version of why I jumped at the chance to go on national television and tell all of Dr. Oz’s viewers why Fire Cider is my go-to, all time favorite remedy.  Fire Cider has a long history, stretching back as far as ancient Greece and we are proud to be bringing our version of this old-time combination of cider vinegar and honey to folks who have never heard of it or even thought of their food as their best health care.  Brian, Dana and I are committed to spreading the word about food as medicine and contributing all that we can to making our food system healthy and wholesome for all.  Here’s a short clip from the show, the link to the full show is below!

Watch the full clip here on the Dr. Oz website!

 

Fire and Fog

Here’s a fizzy sweet-tart,  non-alcoholic cider cocktail sent to us by  Alissa Anderson, owner of  www.foggy-notion.com in San Francisco where she offers an array of body care products, accessories, supplements, cool waxed canvas bags and Fire Cider, of course!
275 6th Ave. #101 San Francisco, CA 94118 415. 683. 5654

275 6th Ave. #101
San Francisco, CA 94118
415. 683. 5654

Fizzy and tart kombucha combine with the spice of Fire Cider to create a delicious, energizing drink without the effects of caffeine or alcohol. Great first thing in the morning or sipping on late at night. Feel free to add tasty spirits like dark aged rum or bourbon!
Ingredients:
1/2 shot of Fire Cider
I shot apple cider (from your local farmers market)
2 shots homemade kombucha or try Katalyst Kombucha!
To serve up:
Pour all ingredients into a cocktail shaker with 3 ice cubes, thoroughly shake, and strain into a chilled martini glass with a thin lemon slice garnish.
Or, just pour ingredients into a small glass, add 2-3 ice cubes, and stir.

 

Jafakin’ Jerk Sauce

Recipe by Noel Prophet

Last summer Dana and I went to a pot luck beer and food pairing: everyone brought a dish and a beer that went with it.  Dana made a summer saison that was a bit citrus-y  and it went well with the berries n biscuits I brought for dessert.  However, I thought the best dish was the jerk chicken that Noel and Kristen brought along with some very appropriate Red Stripe.  Just recently Noel sent me his jerk sauce recipe which I was pretty darn excited to see if I could replicate.  As per his suggestion, the recipe can be modified to suit, the one that follows is enough to marinate 3 pounds of chicken/meat/tofu with enough leftover to serve as a side sauce for greens.   I only made a few changes to Noel’s recipe and the end result was deliciously hot and there were no leftovers!

Bright ingredients makes for a spicy brown sauce.

Bright ingredients makes for a spicy brown sauce.

Suggested Ingredients:

  • Up to 6 scotch bonnet peppers or whatever hot peppers you like – I used the one Habanero that was ready in our garden and then some of the chili peppers that Pete and Jennifer from Woven Roots Farm gave us at the Harvest Festival.
  • 2 Tablespoons each: dried thyme, ground allspice, Fire Cider, salt and black pepper
  • Cinnamon, nutmeg, ginger (fresh or powdered), to taste.
  • 8 garlic cloves
  • 3 medium onions, chopped
  • 1/2 cup or less olive oil
  • 1/2 cup or less tamari
  • Juice of 1 lime or lemon, or more, to taste.

Method:

Chop up everything and then put all in the blender.   Or, put all ingredients into a wide mouth mason jar and use a wand blender to puree, same difference.  The marinade is done, ready to eat now on cooked greens or…

Poke holes in your chicken (or tofu!) before you jerk it so it will hold the flavor better.

Marinate overnight.

When you are ready you can bake, grill, roast, etc your jerked chicken.  This would also work well with tempeh or tofu or other meat.

Here’s what I did with the chicken I let marinate in the fridge, well covered, for over 12 hours:

Pre-heat the oven to 365.  Spread the chicken breast (I had about 2 pounds) and the jerk sauce I used to marinate it, in a wide glass baking dish.  I covered the dish with aluminum foil (or a glass lid if you have one) and baked it for about 45-50 minutes, until the thermometer read 142 and when I sliced into it, it was juicy and cooked through!

Dana made coconut brown basmati rice to go with the baked jerk chicken.  I made a huge side of broccoli rabe dressed in olive oil and salt, which we ate with the remaining jerk sauce.

All covered in Jafakin' Jerk Sauce!

All covered in Jafakin’ Jerk Sauce!

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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