Fire Cider Recipes

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

Archive for the tag “lemon”

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!

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La Chupacabra

One of our super fans on Facebook, Christy Stine from Shrewsbury MA, shared this fabulous cocktail recipe that was created by her favorite mixologist -who also happens to be her husband- Blaine Swift.

Christy told me that “When we have fresh chiles in the fridge (green or red, usually jalapeños or the long somewhat fleshy Chinese variety) Blaine will seed and slice them, muddle them a bit in the drink before shaking. Makes a terrific drink even terrificker! The smoked salt really puts this one in the ‘crave’ range, too.  We buy our Fire Cider at the Berry Farm in NY but we’ll have to make a trip to the Berkshires sometime!”  We think you’ll love this spicy, smoky tequila cocktail as much as we do.  Cheers to Christy and Blaine and Spring and of course, the weekend!

Recipe By: Blaine Swift

Serving Size: 2

Smokey salted rim for a spicy tequila cocktail.

Smokey salted rim for a spicy tequila cocktail.

Ingredients:

2 limes, juiced
1 lemon, juiced
4 ounces Tequila Reposado
4 ounces Fire Cider
2 ounces Orange Curacao
Smoked salt, for the rim- we met the owner of The Maine Sea Salt Company last weekend and LOVE his Apple Wood Smoked Sea Salt, it’s amazing!

Apple wood smoked Maine Sea Salt is the BEST!

Apple wood smoked Maine Sea Salt is the BEST!

Directions:

Salt the rim of 2 rocks glasses with the smoked salt.
Combine all ingredients and shake well.
Serve on the rocks in the salted rimmed glasses.

Cheers to you!

Happy Friday:The Scorched Earth!

Happy Friday!

Here’s our signature Fire Cider Cocktail brought to you by Brian…

Scorched Earth, simple and refreshingly good!

Scorched Earth, simple and refreshingly good!

The Scorched Earth

1 oz Fire Cider

2 oz Citron Vodka

Shaken with ice and served in a rocks glass with fresh ice or strained into a chilled martini glass.  Can also be made as a shooter.  Garnish with lemon peel or lemon wedge.

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