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    Fire Cider Blog

    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!

    Salt n Fire Cider Kale Chips

    Kale chips are delicious; don't let their extreme healthfulness deter you from making this awesome, crunchy, salty snack for your next movie date or game night! If you are new to cooking green vegetables, or if you're looking for a new way to eat your veggies, this easy recipe is for you:

    • kale
    • olive oil
    • Fire Cider
    • salt & black pepper

    Preheat oven to 350 degrees.

    Cut away inner ribs from each kale leaf- curly kale works best, as it is thicker and more substantial than the Lacinato variety. Use as much kale as is needed to cover your shallow baking tray; I usually make at least two large trays at a time. 

    Tear the kale leaves into pieces- I make my pieces about the size of a large potato chip.

    Curly Kale makes great chips!

    If necessary, wash torn kale pieces and spin dry in a salad spinner or dry with tea towels until they’re very dry. Bonus: if you grow your own kale or know the farmer that did, chances are you won't need to wash it!

    Spread the kale on your baking tray and drizzle with olive oil to coat and a couple of splashes of Fire Cider. Add salt and black pepper and work everything into the kale using your hands. Make sure the kale pieces are well covered on both sides with the olive oil mixture.

    Spread the kale out evenly in one layer on the baking sheets and roast in the preheated oven until mostly crisp, up to 35 minutes. Season with more salt and eat immediately!

    Crispy, salt 'n Fire Cider kale chips, ready for snacking.