by Erin James
An exclusive first-look at our upcoming book Tasting Cider by editor Erin James, this recipe takes a childhood nemesis and…
You may be more familiar with the brands Woodchuck and Wyder’s, the longtime and consumer-familiar brands of Vermont Cider Co., but the company namesake recently released its own house collection of small batch, “ultra-premium” ciders with much praise. The Cerise is a wonderful addition, using 100 percent American apples infused with Michigan Montmorency tart cherries. It is then aged in Napa Valley Cabernet barrels, giving it subtle hints of oak and vanilla on the nose.
An exclusive first-look at our upcoming book Tasting Cider by editor Erin James, this recipe highlights asparagus while in peak season, accented by subtly spiced cider. For more recipes like this, pre-order your copy of Tasting Cider here, available July 27.
Sheltered in the rain shadow of the Olympic Mountains, “Sunny Sequim” is an intimate bayside, densely agricultural town in Washington’s Olympic Peninsula.
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.
True perry, made from 100 percent pear juice, isn’t always easy to come by, but is entirely worth the effort it takes to find one. Once you taste a magnificent perry, you’ll find a new appreciation for perfect pears, their sublimely delicate succulence and natural coupling with food.
Pommies Cider Co. perry is made from a blend of Bartlett and Bosc pears, creating a slightly earthy, sweetly floral flavor that is well suited to dessert (or a cheese plate).
When it comes to ribs, slow and steady wins the race. For Jake Neilson — associate brand manager at Oregon’s Square Mile Cider and amateur chef — slow, steady and cider champions the success of this apple-forward and approachable rib brine and sauce recipe.
“Low and slow, the longer and lower temp ribs cook, the better they are,” Neilson says. “Take your time, relax, the brine will keep them tender.
Not all of the Southwest is desert lands. Depending on who you talk to, Colorado is also considered to be within this region and is full of some of the most spectacular mountains and valleys in the United States. A family-run farm and cidery, Big B’s Juices, Hard Ciders and Delicious Orchards is nestled in one of these small valleys, high in elevation of the Rocky Mountains. Their cold nights and warm days make for great organic apple growing and resulting ciders.
In Canada, no one pours more cider than Her Father’s Cider Bar + Kitchen. The Toronto-based cider-centric bar and eatery opened last May with 60 seats for the cider-loving public. Upon entry, the restaurant reveals a massive cider cooler for retail purchases, but the magic happens behind the counter where Her Father’s serves up cider three ways: in the glass, from the shaker and on the plate.
While traditional bangers and mash is commonly regarded as British pub fare, the dish enjoys an undeniable association (alongside the omnipresent corned beef and cabbage) with everyone’s favorite Irish holiday – St. Patrick’s Day. Setting aside any debates about the dish’s definitive homeland, it’s a damn good excuse to embrace meat and potatoes… especially if we can work some equally damn good cider into the mix.
Shoulder season weather calls for comfort food, and few dishes hit the mark like French onion soup. A favorite menu item at Sonoma Cider‘s recently opened taproom and restaurant in Healdsburg, California, Executive Chef Jordan Adorni uses the house’s apple brandy as the flavor base to the sumptuous soup.
“Apple brandy creates a depth of flavor that can’t be obtained by simply using beef stock and herbs,” Adorni explains.