Springtime is here, bringing fresh new produce to the market. It also brings three major feasting holidays: Easter, Passover and Ramadan. This generally gets everyone’s culinary creative juices flowing, mine included. That’s enough of an excuse to get me to crack open a few new ciders. But add to that the excitement of preparing and dining on an array of seasonal, special occasion–dishes with my favorite people, and I am eager to not only make a few discoveries myself, but also introduce family and friends to new food and cider pairings that I know will work.
In a bid for a more delicious feasting month for me and thee, I reached out to food and cider pros for intel and inspiration. Read on for their thoughts on ideal pairings that will take you from hors d’oeuvres through dessert.
Pâté Mousse + Spiced Hard Cider
A nice, rich pâté mousse is a decadent and memorable way to start your meal.
“Pâté mousse is a savory, creamy dish that pairs well with spiced cider, like Spire Mountain Dark & Dry, says Alina Davidov, founder of Real Gourmet Food. “The warm baking spices in the cider complement the earthy flavors of the pâté.”
Falafel, Hummus + Easy Sipper
If you plan to serve snacky starters with hummus, grape leaves or falafel, you’re going to want a mellow, easygoing classic cider.
“Rich, grainy, spiced and savory dishes like falafel, hummus and stuffed grape leaves call for a classic, easy-drinking cider like Downeast Cider House Original Blend,” says homebrewer, cidermaker and Kharkiv, Ukraine-based drinks writer Andrii Latenko. “The light apple character, bright and rich cider is the perfect pairing partner.”
Eggs + Oak-Aged Cider
Egg souffles, quiches, bakes and benedicts belong in the spotlight for Easter, Passover and Ramadan brunches. To offset their richness, the team at Fennville, Michigan’s Virtue Cider reaches for an oak-aged creation.
“Our Lapinette literally means ‘bunny’ in French, and is named after the first bunny of the season,” says Virtue Cider founder Gregory Hall. “When farmers see that first bunny they know the frost is over, and that planting can begin. Our Lapinette is a cidre brut fermented and then patiently aged for months in French oak. It offers a complex nose of both farm and barrel, with a refreshing dry, mineral finish.”
Lamb + Tannic Cider
Lamb often serves as the focal point in Easter, Passover and Ramadan feasts, and if you plan to dish up a leg or roast, we’ve got you covered.
“I love a tannic cider with a traditional Italian or Greek style leg of lamb for Easter,” says Paige Flori, a certified pommelier, sommelier and owner of Boutique Wines, Spirits and Cider in New York’s Hudson Valley. “One of my favorites, in terms of versatility, is Eden Golden Russet. This completely dry cider boasts a high — around 8.4% — ABV for cider, a good acidity, and integrated, distinct tannin which will cut through the richness of lamb. It is rustic and has a little herbaceousness, which helps to elevate the traditional oregano, rosemary and thyme used in the recipe.”
Flori takes the pairing a step further, by creating a cider-based gravy.
“When I’m making a traditional Italian leg of lamb, I can make a sauce using cider,” she says. “I just deglaze the pan with 1 cup of Eden cider, then add in 2 cups of stock — beef is my preference. Then I bring to a low simmer. Meanwhile, in a small bowl, mix 3 tablespoons of cornstarch with 3 tablespoons of cool water to make a slurry. Slowly add the slurry to the pan, mixing as you go, and bring it back up to a low boil. The sauce will thicken in two to four minutes.”
Fruit Tarts and Pies + Dry Rosé Cider
The dessert course calls for dry, crisp flavors to offset the sweetness.
“I love pairing blueberry pies, or really any kind of fruit pie or tart with a dry rosé cider,” says Jodi Pemberton, co-founder and head chef of Eat Pallet. “My favorite is Wölffer’s No. 139 Dry Cider. Fresh, floral and crisp, it is one of the best Easter pairings I’ve tried.”
