The flavors of the Basque Country got much closer to home with the opening of Brooklyn Cider House, a new cidery, restaurant and bar in the namesake New York borough. In addition to a Spanish-influenced menu, the restaurant’s cider-braised chorizo offers a spicy, smoky and sharp take on traditional Basque cooking. According to Peter Yi, the cider house’s co-founder and head cidermaker, the combination of Spanish chorizo and German sauerkraut marries the rich and tart flavors. “I spent a lot of time in Spain, especially in the Basque region, so I’m very much in love with the Basque cuisine,” Yi adds.
The cider house is just a little over six-weeks-old, but the team behind it has been gaining expertise in the world of ciders for about four years. Yi, along with the help of his sister and a small team, began managing and revitalizing a Hudson Valley orchard which became their 200-acre apple farm. “People that have been here really like the concept and are really drawn to the unique style of beverage,” Yi says. “Our ciders are drier and are more meant to have with food.”
Brooklyn Cider House serves a line-up of four ciders: Bone Dry, Kinda Dry, Half Sour and Raw. The Raw cider is made in-house and guests can try it at its different stages in production out of the barrels themselves. If New York is too far a journey to get the full experience, this recipe is the perfect tart, smoky and spicy alternative to enjoy at home.
1 pound chorizo sausages
3 cups Brooklyn Cider House Raw Cider, or another Spanish-style cider
1 small onion, thinly sliced
1 tablespoon unsalted butter
1 pound cabbage, thinly sliced and roughly chopped
1 Jonagold or Cortland apple, thinly sliced
1 cup Brooklyn Cider House Raw Cider
1 tablespoon dark brown sugar, packed
In a skillet over high-seat, sear the chorizo sausage on all side, about 2 minutes each side. Place the chorizo in a large bowl full of Brooklyn Cider House brand Raw Cider, and braise for 20 minutes to impart flavors.
For the sauerkraut, combine all remaining ingredients into a large pot and boil on low heat for 2 hours, covered. Plate and serve the chorizo on top.