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    Fire Cider Blog — Condiments/Salsa

    Fire Cider in the kitchen: Carrot Ketchup with Bethany from LilSipper!

    Carrot Ketchup from Lilsipper on the Fire Cider Blog

    Ketchup that's tomato free?! For all those avoiding nightshades, have a tomato allergy, or just want a healthy twist to the universally used, sugar loaded sauce, then try my CARROT KETCHUP for game day (and every day after! lol) It's the flippn' bomb!

    • Paleo
    • Gut friendly
    • Refined sugar free
    • Vegan option

    Makes about 4 cups
    Ingredients:
    2 cups chopped carrots
    1/2 cup chopped beets
    1 cup chopped apple (gala, honeycrisp, or any sweet type)
    1/4 - 1/2 cup chopped white onion
    4 Medjool dates
    1/2 cup Bare Bones Broth (vegans use water)
    1/2 cup Fire Cider (any flavor)
    2-3 tsp cinnamon
    1 tsp sea salt
    *Option to add cayenne powder to kick up the heat, but if using Fire Cider then it gives all the flavzzzzz!
    .
    - Steam carrots & beets until soft (about 5-10 minutes)
    - Add carrots, beets, apples, onions, and dates to a high speed blender (I used my      @vitamix) and blend until well mixed.
    - Add in remaining ingredients and blend again until smooth.
    - Transfer to a container and refrigerate to chill before serving.

     

    About Bethany (LilSipper)

    Bethany is the face behind the account @lilsipper on Instagram. She is dedicated to healthy eating and living a balanced life. She is also a yoga instructor and loves sharing her passion for health and fitness. Diets never work and always end…AKA fail. She was diagnosed with Gastropareses, which is, according to western medicine, an incurable illness that effects the digestive system. Through natural ways of healing through food and a pure, clean diet, she is currently reversing her illness! Her diet is free from gluten, peanuts, refined sugars, artificial sugar including stevia, and are, of course, full of nutritional value. She never counts calories, only nutrients! Follow Bethany at @lilsipper and @sipperfacts!

    French Fries Require Fire Cider

    August 19 is National Potato Day and National Hot & Spicy Food Day

    This just seemed too good to pass up. Spicy potatoes are so up our alley that we've made them our roomies for ever. And while we already spend our Sunday brunches together, jammies-clad, cozied up with Fire Cider on our hash browns and homefries, we also love it on our fries all day long.

    So, a quick stop to Blueberry Hill Market Cafe in New Lebanon, NY, later, and we have both an order of regular fries and sweet potato fries (who wants to choose just one?), ready for a generous glug of Fire Cider.

    Malt vinegar is a pretty standard french fry pairing, so it isn't a stretch to imagine how great Fire Cider works... it's sweet, spicy, tart, and fried deliciousness.

     

    Pre-Fire Cider fries.

     

    Post-drizzle. Turned out we weren't generous enough here and had to go another round after this photo.

     

    We ate them all. No shame. It was really hard to decide whether the regular fries or sweet potato fries went better with the Fire Cider, so we had to continue for many rounds of tastings. Still undecided.

    We encourage you to join us today in a toast to potatoes and hot & spicy food with fries covered with Fire Cider. 

    Oh Baby! Drizzle Fire Cider on Oysters

    August 5 is National Oyster Day, y'all!

    We couldn't think of a better way to celebrate than to take a staff outing to Eat on North's Raw Bar for some divine Wellfleet Oysters. Heck. Yeah.

    We don't go anywhere without a bottle of Fire Cider, so out of the purse (don't tell us you don't have a bottle in your purse) and onto the bar it went. Now we're ready for those oysters to arrive.

    Oh man, our anticipation is through the roof!

    We've got oysters!...Look, look!

    Here we go...

    D'oh! Bethany has a slight miss of the target.
    A drizzle and slurp later, and we were on our way to an elevated state of peace and contentment. 

    So much documentation happening.
    Try a little dash of Fire Cider on your oysters today, and see what we mean. You won't want to have them any other way!

    Bootiful!

    SLURP.

    Cilantro Salad with Cumin Dressing

    Yes, the salad days are here, and this recipe was inspired by a salad I had at Dottie's Coffee Lounge on North Street a few weeks ago. Jess made a delicious cumin dressing and served it over watercress and bacon bits – it was savory, slightly warm, and I was inspired to try making my own cumin dressing. I used lardons – large chunks of bacon instead of slices for the 'croutons' and as a way to get the most flavor out of the dried whole cumin seeds. This recipe is as much about the ingredients as it is the way you combine them. Letting the raw onion slices mellow in the Fire Cider and lime juice takes some of the sting out of them as well as the lingering aftertaste. So add as many as you like!

     

    Ingredients:
    • juice of half a lime
    • 3 tablespoons of Unsweetened Fire Cider or Raw Apple Cider Vinegar
    • about ½ cup thinly sliced red onion
    • Salad greens- I used a few big handfuls each of baby kale and spinach
    • ½ cup cilantro leaves or more, use them like you would any salad green, no need to chop!
    • 2-3 teaspoons whole cumin
    • 1/3 cup pork lardons aka chunks, rather than slices, of bacon cut into crouton-sized pieces
    Method:

    Slice the red onion as thinly as possible, add it to your salad bowl and sprinkle with a pinch of salt. Add the Unsweetened Fire Cider and lime juice and mix well. Set aside.

    Add the sliced lardons and whole cumin to a skillet over medium heat and cook until the lardons are just a bit crispy and have rendered about 1/3-1/2 cup of fat. No need to measure, just make sure you've got about twice as much bacon fat as you do Fire Cider and lime juice. Set a side to cool for a few minutes.

    Add the baby kale, spinach and cilantro to your salad bowl and toss to coat with the onion/Fire Cider/lime mixture. Add some black pepper for a little kick!

    Now, here's the part where you may want an extra set of hands – You are going to toss the salad while adding all the cumin, rendered warm fat and lardons from your skillet. Toss well. Taste, and add salt and pepper to your liking.

    I topped my salad with some baby radish slices for extra crunch.

    Enjoy outside with friends for maximum awesome!

    Homemade Mayo is Wicked Easy

    Have I mentioned lately how much I love Mark Bittman's recipes? They are easy, accessible, reliable and, of course, delicious!  Here's one that Dana and I have been making up weekly because mayo goes with everything. Seriously, my friend eats banana mayonnaise sandwiches!

    Mayonnaise by Mark Bittman from 'How To Cook Everything'

    This is the easiest, quickest way I have found to make mayonnaise at home. Making it yourself means it's made from organic high quality ingredients and costs a lot less than the stuff at the store, win win. I have a Bamix wand blender made in Switzerland. It's the ultimate wand blender, and unlike most other versions, it will last forever because it's all one piece. On models where the stem detaches, eventually the connection point wears down and then you need a whole new one. No good.

    You can also use a blender or a food processor to make this mayonnaise. Or use a whisk, but remember, when whisking by hand you must add the oil only a teaspoon at a time and whip it in between. It's a bit of a work out!

    Ingredients for 1 cup:
    • 1 whole egg at room temperature
    • dash cayenne pepper
    • ½ teaspoon dry mustard or organic Dijon-style mustard
    • 2 tablespoons fresh squeezed lemon juice OR 1 tablespoon apple cider vinegar and 1 tablespoon water
    • 1 cup extra virgin olive oil, sunflower seed oil, grape-seed oil or a combination, or more if needed, at room temperature
    • Pinch or two of unrefined sea salt, to taste
    Method:

    In food processor or blender, combine the egg, cayenne, mustard, lemon juice, salt and ¼ cup of the oil. Blend for about 30 seconds.

    Then, with the processor or blender running, add the oil in a slow, thin stream. After you have added about ½ the oil, the mixture should start to thicken. You can add up to 1 ½ cups of oil, to the desired consistency.

    That’s it! Taste and adjust seasonings: more salt or lemon. Place in a glass jar with tight fitting lid. It will firm up even more in the fridge and will last about 2 weeks.

    If you’d like to, you can add 1 tablespoon of whey (which you can easily strain out of your whole milk yogurt) in the first step, before adding oil. In this case, let the finished mayo sit at room temperature for 7 hours and then place in the fridge. It will last several months this way and contains beneficial bacteria.

      Variations:

      For Fire Cider Mayo: Use Fire Cider in place of lemon juice! 1 tablespoon Fire Cider plus 1 tablespoon of water.

      Garlic Mayo: Add 1-2 crushedcloves garlic to the egg yolk mixture. Be sure to use fresh garlic cloves, not jarred paste or jarred cloves, which can have an acrid taste. This one is great with the Fire Cider Mayo!

      Cilantro Cucumber Mayo: Replace lemon juice with lime juice. After the mayo has thickened, add 3/4 cup cilantro leaves and 1/2 cup peeled, seeded and chopped cucumber. Puree in blender until smooth. 

      Herbed Mayo: When the mayo has thickened, add 1/2 cup fresh parsley and 1/4 cup single or mixed fresh herbs, such as basil, tarragon, mint or chives. Puree in blender until smooth.