Book Recipe Exclusive: Smoked Salmon and Asparagus Hush Puppies with Saffron-Cider Aioli

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An exclusive first-look at our upcoming book Tasting Cider by editor Erin James, this recipe highlights asparagus while in peak…

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Bring the cider mill experience to your oven: Whip up wholesome hard cider donuts that’ll win all your guests over, whether they are sipping cider or not.
This donut is a slightly spiked dish that’s picture-perfect in whatever sweet situation, any time of the year. For recipe creator and Portland Cider Co. marketing director Helen Lewis, the donut especially enhances warm and breezy summer evenings.

In the 1990s, then-distributor Bruce Wright spent a good amount of his time selling wine across Michigan. But one day, as Wright recalls, a man approached him — his appearance gruff and disheveled, in dusty Carhaart pants. It seemed like he had just left a farm. The man carried one bottle of cider for Wright to try.
Wright was not a cider drinker at the time, but took the bottle home with him. He says he found the cider captivating after just one taste.

Festival season is set to begin; we know you’re more than ready. It’s time to shake off the spring and gather all seasoned and novice cider drinkers alike under the sun. Let us act as your guide. From Pennsylvania to PDX, here are some cider festivals popping up on our North American maps.
CiderWeek Hudson Valley | June 9-18 | Prices vary
CiderWeek pays homage to the vibrant Hudson Valley cider industry and its orchards for an entire week.

It’s the end of April and domestic blueberries are officially in action. Most of the southern states will begin harvesting next month and, before we know it, the superfood will be in its peak season of June through July. As we begin dreaming of sandals, barbecues and long warm evenings, here are some blushing blueberry-infused ciders to get you in that summertime state-of-mind.

At Austin Eastciders, traditional dry cider rules above all. Founder Ed Gibson — a former cider bar owner from the U.K. — arrived in Texas and noticed the dominance of sweet, cloying flavors in the U.S. hard cider market. As the cider world knows well, culinary apples are much more commonplace than the cider apple in the United States — partly because of the loss of cider apple orchards post-Prohibition and also due to the commercial success of the eating apple.

The Pacific Northwest, California and New York garner much attention when it comes to apple and cherry production in the United States. However, it’s the Great Lakes area that remains as the unsung hero we all need. Why? Its physical geography is similar to France: the ideal conditions for apples and cherries to thrive. In fact, the Great Lakes region has the nation’s most diverse apple crop, and Michigan leads the country in tart cherry production.

 
 
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