Fire Cider Recipes

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

Archive for the tag “Mark Bittman”

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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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!

That’s A Spicy Meatball!

These are no ordinary meatballs!

These are no ordinary meatballs!

Recently on our Facebook page one of our amazing Fire Cider fans told us she’s been making Fire Cider infused meatballs.  Yum!  I decided to give the idea a try.  We were having friends over for dinner so I made a meatloaf version using Mark Bittman’s basic meatloaf recipe as a guide.  I’m sure most of you have a recipe you always use but just in case, here’s what I did, the recipe will serve 6-8 people.  And if you have time, this recipe is great for meatballs too!

Ingredients:

2 pounds ground beef

1 pound ground lamb (or pork)

1/2 pound bacon, half of it minced and half reserved in strips.

1/2 cup cream or milk

3 Tablespoons ground flax

1 extra-large farm egg

2 Tablespoons Fire Cider

1/2 cup grated Parmesan or Romano cheese

1/2 small white onion, minced

1 tsp salt

1 tsp chili powder or hot pepper flakes

Ready to bake!

Ready to bake!

Method:

Pre heat oven to 350

Beat the egg into the milk and flax, add all of the other ingredients and mix well in a large bowl.

Shape into a loaf in a glass baking dish, make sure there is some room on all four sides.

Lay the remaining strips of bacon on top.

Bake at 350 for about 1 hour to 1.5 hours, until it’s firm and reads 160 degrees in the center!

Take it out, let it rest for about 15 minutes, transfer to a plate and serve.

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