SOMEONE’S IN THE KITCHEN WITH CIDER…
Before we start it is important that on this, the day of Thanksgiving, we pause to say, “Thank you.” Thank you to our families, our founders, and our fermenters. This week we open the doors to the CiderHouse, and it could not have been done without you. As the final touches are put into place, know that you laid a firm foundation and let loose the dream. Thank you to our graphic designer, chef, and harvesters, who have awoken our senses with colors, fine lines, fine fruit wines, and delightful aromas that drift and draw you in from the street. And thank you to all of the CiderHouse staff; your presence turns the dream into an experience that is shared with countless patrons and friends. Your support and your smiling faces are our everyday gifts.
For many, today marks the beginning of a gastronomic adventure that is the holiday season. The season of eating. For cuddling up to comfort foods. It is no coincidence that many of us draw our favorite food from this time of year. Memories made of gathering together, often in sweaters, around large tables and small fires, and always with good food and drink. As you plan your next holiday gathering consider the following inspiration for incorporating cider into the kitchen. While your taste buds are still tingling from today’s feast, let this be your amuse-bouche for the coming weeks.
If you enjoy experimenting in the kitchen, a basic rule to follow would be to substitute flat cider where you would traditionally use wine. “Adding cider to any recipe imparts not only the flavor of the cider, but by virtue of the alcohol in hard cider, enhances the existing flavors of a dish,” explains Ryk, the chef at the CiderHouse. “The WildCraft Hard Cider is a perfect jumping off point for cooking with cider because it substitutes so nicely for white wine.” If you were looking to introduce new flavors you could try the Farmhouse or the Gravenstein, or try substituting some of the berry blends for red wines.
When cooking with cider as opposed to wine it is recommended that you allow it to go flat, or use a still (non-carbonated) hard cider. Simply open a bottle, pour the amount you wish to cook with into a glass, and refrigerate overnight or until it is no longer carbonated.
Below you will find a recipe from Molly Stevens shared with us by a friend and talented cook for chicken breasts braised with hard cider and parsnips. It is a deliciously warm and aromatic dish for a cool winter evening. If you are looking for a WildCraft cider to use, we recommend Farmhouse, which is available in bottles around town. You could also come by and sample all of our ciders to take home a growler of your favorite, Tuesday – Saturday.
If you are a food lover but do not have the time or inclination to cook, you may try any number of items off of our menu at the CiderHouse, almost all of which feature cider in the recipe, such as our crêpe batter, aioli, and house bacon with a cider brine. Salivary glands, start your engines!