Fire Cider Recipes

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

Archive for the tag “snack”

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.

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!

Instant Green Bean Salad…

Just add green beans!

Pretty beans in the garden.

Pretty beans in the garden.

This is Brian’s raw salad recipe and it’s ready to eat in just a few minutes.  If you have a garden or know someone who does, chances you’ve got fresh, crispy green beans in your fridge or backyard right now.  I love to eat them raw, straight off the plant, something I started doing as a kid, grazing in my dad’s garden.  If you want to fancy up your beans a bit, try this:

Grab a couple of fistfuls of fresh raw green beans and cut each one into bit sized pieces.

Chop up some red onion and colorful bell pepper.

Combine all the veggies in a container with a fitted lid, like a wide mouth mason jar.

Dress with a drizzle of olive oil to coat plus course ground salt and a healthy splash of Fire Cider.

Put the lid on and shake well to combine all the ingredients.

Eat now or pack it for lunch or a picnic!

Fire Cider ‘Slaw

“The doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition.”  ~Thomas Edison

We couldn’t agree more!  So here is a super simple, delicious way to get your nutrition and enjoy it too.  This recipe is from my dear friend Bobbie.  She made this for our dinner last week with shredded broccoli stems, which I think is a really great way to eat the whole vegetable, not just the pretty broccoli tops!  A mix of purple cabbage, green cabbage, broccoli stems (peeled and then shredded) plus carrots makes for a very colorful salad that will keep well in the refrigerator for a few days.

Colorful coleslaw!

Colorful coleslaw!


Ingredients and How To:

Shred a half head of purple or green cabbage, or a mix of the two

Peel and shred any broccoli stems you have- a Cuisinart is very handy for making this dish!

Shred 1-2 carrots and combine the veggies in a big bowl.

Mix: about 1 Tablespoon Fire Cider with enough mayonnaise to coat the shredded veggies.  Adjust mayonnaise and Fire Cider to suit your taste (and the amount of shredded veggies you have.)

Add salt and pepper to taste.

Add the dressing to the veggies and mix well to coat.

Top with chopped parsley and sliced scallions if you’ve got them!

Fiery Honey Hot Wings

Using Fire Cider in place of hot sauce adds a sweet kick to traditional wings.

Recipe by our friend Tom Pagliarulo, Esq.

Ingredients:

  • Canola or peanut oil for frying
  • 24 organic chicken wing parts (12 wings separated into 2 pieces)
  • One 8-ounce bottle Fire Cider
  • 4 ounces hot sauce, we love Frank’s Red Hot
  • 1 stick pasture butter
  • Several dashes Worcestershire sauce
Hot wings with Fire Cider are sweet, spicy and tangy good!

Hot wings with Fire Cider are sweet, spicy and tangy good!

Heat 3 inches of canola/peanut oil in a heavy pot to 375 degrees F.
Add half the chicken wing parts to the oil and fry them until they’re golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

In a saucepan, heat the Fire Cider, hot sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

Place ½ of the wings in a big bowl and toss with just enough sauce to coat, if you use too much sauce you’ll lose the crunch! Repeat with the remaining fried wings.

Serve with left over sauce, blue cheese dip and celery sticks.  Left over sauce will keep in the fridge for your next batch of wings!

Roasted Brussels Sprouts with Pine Nuts and Parmesan

Photo from Bay Area Bites: Sprouts on a stick!

I took this recipe straight from Bay Area Bites as it incorporates many things I love: Brussels sprouts, cheese, and food you can eat with your hands!  Brussels sprouts are flavorful, mini cabbages that roast up into crispy on the outside, tender on the inside, orbs of pallet pleasing nutrition.  This recipe calls for cooking and serving the sprouts on skewers, making them perfect party food, or maybe a fun way to get your kids (roommates, spouse) interested in eating green veggies.  If you don’t have skewers, don’t fret, you can simply skip that step.

Ingredients:

  • 1 pound of Brussels sprouts
  • 1/8 cup pine nuts, finely diced
  • Fire Cider
  • Olive oil
  • Parmesan cheese

Procedure:

Trim and peel away the outer leaves of each Brussels sprout and then half them.

Slide the Brussels sprout halves onto the skewers, about six to eight halves per skewer.

Line a baking dish with parchment paper and places the skewers halved-side up.

Drizzle olive oil and Fire Cider over each skewer, trying to “fill up” the Brussels sprouts.

Brussels sprouts on a stick ready to bake, photo from Bay Area Bites

Bake the skewers at 400 degrees for about 30 minutes until they are cooked and crispy.

Plate the skewers on a serving tray and cover them with shaved Parmesan and the pine nuts.

Original post can be found HERE!

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