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    Fire Cider Blog

    Pork Tenderloin Braised with Fire Cider

    This is an adaptation of a Marcella Hazan recipe by Jim Huebner


    • 2 tablespoons pasture butter
    • 1 tablespoon olive oil
    • 2 pounds boneless organic, humanely raised pork loin or butt
    • salt and cracked peppercorns to cover
    • 1-3 bay leaves
    • 1/2 cup Fire Cider

    Simple and delicious!

    Simple and delicious!


    Heat the 2 tablespoons butter and 1 tablespoon olive oil on medium heat in a heavy bottom pot just large enough for the meat. Thoroughly brown a 2 pound chunk of boneless organic pork (loin or butt) on all sides without letting the oil/butter burn.

    Turn the heat to low, remove the meat, sprinkle it with salt and cracked peppercorns on all sides.

    Add bay leaves and ½ cup Fire Cider to the pot, dissolve any browned bits and bring to a simmer with the meat back in the pot. Cover and cook, turning occasionally, until tender and cooked through. Add 2-3 tablespoons water, if needed, to keep the pot from drying out.

    Let the meat rest while you pour off any fat from the pan. Remove the bay leaves and add water to dissolve or dislodge any browned bits; pour the pan juices over the sliced roast.

    Serve with Apple Chutney, yum!

    Fiery Honey Hot Wings

    Using Fire Cider in place of hot sauce adds a sweet kick to traditional wings. Recipe by our friend Tom Pagliarulo, Esq.

    • Canola or peanut oil for frying
    • 24 organic chicken wing parts (12 wings separated into 2 pieces)
    • One 8-ounce bottle Fire Cider
    • 4 ounces hot sauce, we love Frank’s Red Hot
    • 1 stick pasture butter
    • Several dashes Worcestershire sauce

    Hot wings with Fire Cider are sweet, spicy and tangy good!

    Hot wings with Fire Cider are sweet, spicy and tangy-good!


    Heat 3 inches of canola/peanut oil in a heavy pot to 375 degrees F.

    Add half the chicken wing parts to the oil and fry them until they're golden brown and fully cooked, 5 to 7 minutes. Remove and drain on paper towels. Repeat with the other half of the wing parts.

    In a saucepan, heat the Fire Cider, hot sauce and butter over medium-low heat. Add the Worcestershire and hot sauce. Let it bubble up, and then turn off the heat.

    Place ½ of the wings in a big bowl and toss with just enough sauce to coat; if you use too much sauce you’ll lose the crunch! Repeat with the remaining fried wings.

    Serve with leftover sauce, blue cheese dip and celery sticks. Left over sauce will keep in the fridge for your next batch of wings!

    Spicy Apple Chutney

    For our Holiday gift boxes we have included an 8 oz jar of this delicious condiment- it's great on roast pork, eggs, sautéed or steamed greens... whatever you usually put hot sauce on, try it with this spicy apple chutney. I think this would be an excellent addition to any holiday feast!

    apples in a basket for fall


    Recipe by Dana St. Pierre, as suggested to us by Liz Olny and based loosely on Nigella Lawson’s recipe in ‘How to Be A Domestic Goddess’


    • 1 pound cooking apples
    • 1/2 medium onion
    • one 8 ounce bottle Fire Cider
    • 1/2 cup apple cider vinegar
    • 1/2 cup honey
    • 1/2 teaspoon allspice
    • 1/2 teaspoon ground ginger OR 1 tablespoon grated fresh ginger
    • 1/4 teaspoon black pepper
    • 1/2 teaspoon salt
    Peel, core, and roughly chop the apples. Finely chop the onion. Put all ingredients in a heavy bottom sauce pan, bring to a boil and cook over medium flame until mixture thickens to a jammy consistency about 20-45 minutes.

    Fire Cider Baked Beans

    Baked Beans with Bacon and Fire Cider!

    This recipe suggestion was made by several of our customers at the 2012 Big E; thanks guys! Using canned or dried beans, make up your favorite recipe and use Fire Cider to add a sweet, spicy kick! Here’s a simple recipe using organic, canned beans.

    • 1 large onion, diced
    • 2 (16-ounce) cans of organic baked beans- Amy’s Organic brand should be easy to find, if you are in a hurry! Or soak and cook your own dried beans.
    • 3 tablespoons of your favorite spicy mustard
    • 1/4 cup maple syrup
    • 4 tablespoons ketchup
    • 1 tablespoon or more Fire Cider
    • 1/2 pound bacon strips, cut into 1/2-inch pieces

    Preheat oven to 350 degrees F.

    In a Dutch oven, mix onion, baked beans, mustard, maple syrup, ketchup, and Fire Cider. Top with the bacon pieces.

    Bake, covered, for 45 to 60 minutes.

    Brussels Sprouts n Bacon

    Last week Dana and I made our second to last garden harvest, mostly Brussels sprouts, some romanesco and plenty of the leaves from both plants. It was quite a haul!

     Two big bowls of Brussels sprouts (my favorite vegetable!) and plenty of greens.

    Dana's happy because he got to use his harvesting machete : - )

    And now it's time to make dinner....
    Brussels Sprouts n Bacon!

    • a few slices of bacon
    • small Brussels sprouts
    • splash Fire Cider
    • freshly ground black pepper

    First, I cooked the bacon (from The Meat Market in Great Barrington) in a large cast iron skillet.

    Naturally, the bacon is shaped like it's home state of Massachusetts. Pigs are wicked smart!

    Once the bacon was cooked, I made 4 pieces and then set the bacon aside, keeping the rendered fat in the pan.

    I then added as many small Brussels sprouts as I could fit in the pan. Keeping the heat on medium low, I tossed to coat in the rendered fat and put the lid on for a few minutes. The sprouts were small, so they cooked quickly.

    Brussels sprouts, fresh from our garden, cooking in bacon fat.

    When the sprouts were cooked through and nicely browned on the outside, I turned the heat up a bit and deglazed with the splash of Fire Cider. Finally, I added the black pepper and served!

    A balanced meal: a few slices of bacon, a huge bowl full of greens and a side of veggie soup!

    I think this is a great meal: there's some protein from the bacon (note the ratio of meat to veggies- very important!), and the sprouts were cooked in the rendered fat, which is as good for you as olive oil- check it out:

    "According to a new book out called Fat by Jennifer McLagan, bacon's fat is a lot like that of olive oil: '45 percent of the fat in bacon is monounsaturated, the good-for-you fat that can help lower bad cholesterol levels. Better still, bacon's monounsaturated fat turns out to be oleic acid, the same fat found in olive oil. So that means that some could argue that bacon is about half as good for you as olive oil and about 100 times more delicious."

    -Quote taken from Charleston City

    Adding a side of the leek and mushroom soup I'd made a few days earlier, you can find that recipe here, this meal is about 70% veggies: the Brussels sprouts, plus the leeks, mushrooms and carrots from the soup, with the majority of the filling calories from high quality animal sources: cream, butter, bacon and lard. This is how the Fire Cider makers stay healthy, all winter long. Hope you enjoy this meal as much as we did!