Fire Cider Recipes

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

Archive for the tag “eggs”

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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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!

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.

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