by Erin James
For 13 years, the Tulalip Resort Casino has been cultivating a luxury experience just 30 minutes north of Seattle’s downtown…
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.
In this Valentine’s Day cocktail built for two, Stem Cider‘s L’Acier is the perfect partner. The Denver cidery’s bright, clean and dry cider also shoots out tannin for structure and dry fruit notes, working as a broad and crisp cider topping to this approachable cocktail.
I spend a lot of time researching, thinking, talking, tasting and drinking cider. As editor-in-chief of this magazine and two other publications we produce, I can’t say I am teeming with spare time but when I get a moment, I like to cook. My husband is the more adept knife wielder in the kitchen and risotto is certainly one of his honed specialties — so when I took over the helm for the evening, he was cautiously (and carefully) glancing over my shoulder.
A classic dish from the United Kingdom, pork stew welcomes the added ingredient of cider. For David Robertson, vice president of marketing at Rootstock Hard Cider in Williamson, New York, he mirrors this cozy January recipe after English celebrity chef Jamie Oliver’s standard.
For Robertson, pork and cider stew hits close to home. “Pork and cider stew is a classic comfort food in the Northeast,” he explains.
With the NFL play-offs in full swing, tailgating and football fare is far from over. Co-owner and cidermaker Wes Mickel of Texas’ Argus Cidery shares his straight-from-Austin rib rub recipe, touting big, smoky flavor and a subtle pinch of fennel that makes it terrific for a halftime meal, regardless if the weather accommodates grilling the ribs outside or frostily suggests baking them in the oven.
From the “Drowned Lands” of Warwick, New York, comes this feisty applejack from Black Dirt Distillery, part of the Doc’s Draft Hard Cider family. Produced from 100 percent Jonagold apples, this brandy is aged a minimum of four years in new charred American oak barrels. Black Dirt was named after the flood plains region of New York, just a little over an hour away from the Big Apple.
‘Tis the season for holiday parties, which means appetizers galore. In other words, prepare to fill up on your favorite sweet and savory finger foods. This cheesy and salty hors d’oeuvre marries two pub grub classics — soft pretzels and pub cheese for spreading and dipping — and allows you to put the spare bottle of cider in your fridge to good use.
A good baking session can have magic healing powers — especially a cider-fueled baking session, which then transcends into cure-all territory. Add cinnamon-spice and everything nice and you’ve got warm and inviting vibes wafting out of your kitchen for hours, just in time for the holiday season. When you’ve had a hard week or are nursing a routine case of the winter blues, go ahead and treat yourself to all of the above over the weekend.
Meat braising season has officially arrived and there are few better bedfellows for this slow-cooking process than cider and pork. True — any alcohol will add to the aromatic and flavor profile, bonding with fat and water molecules, like in a brine, marinade or braise — but cider in particular offers a natural bounty of flavors that intrinsically combine with savory, tender pork create a harmonious dish that surges the palate without being too sweet or spicy.