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    Fire Cider Blog

    Fire Cider in the Kitchen - Irish Soda Bread

    Fire Cider in the Kitchen - Irish Soda Bread

    I happen to be Irish, so there's a bit of nostalgia laced, heritage based food that cycles through my kitchen each March. Irish soda bread is a quick treat that I like to whip up a few times each Spring and this year I thought I'd add a little extra flavor.

    Irish Soda Bread - on the Fire Cider Blog

    Maybe you grew up with this particular bread, I didn't. Oh I had heard the term before, but had an image of bread made with some syrupy sweet, carbonated soda pop in my head and it didn't seem all that appealing. It wasn't until I was out in the world on my own and working at learning how to feed myself and my family that I learned that is was baking soda that's referenced in the name. Now it's one of my favorite quick breads.

    This is a yeast free bread, which means there's not much kneading to be done and you don't have to wait for the dough to rest, or rise, before baking. Rather than getting all of it's lift and internal bubbles from yeast, you're depending on the reaction between the baking soda and vinegar to keep your bread from being too dense. Just like your grade school, science fair volcano! The combination of baking soda and vinegar, which usually creates a frothy, bubbly mess, will aerate your dough for a soft and fluffy loaf. My co-workers even call this volcano bread! Fire Cider adds the slightest, subtle flavor to the bread.

     

     

     Volcano Bread

    Serves 8

    Ingredients:

    • 1 cup of milk (soy or almond milk work well here, too)
    • 2 Tbsp Original Fire Cider
    • 3 cups AP flour
    • 1 Tbsp maple sugar
    • 1/2 tsp baking soda (be sure this is fresh for the best rise!)
    • 1/2 tsp salt

    Method:

    - Preheat your oven to 400°F (200°C) Lightly grease a baking sheet or use your favorite silicone liner.

    - Combine milk and vinegar, let that sit for about 10 minutes to curdle the milk.

    - Mix together your flour, sugar, baking soda, and salt.

    - Gradually stir in the curdled milk until your dough just comes together, then turn it out onto a well floured surface. Knead your dough until just combined and shape into a round.

    - Place the dough on your cookie sheet and cut an X into the top to allow the release of steam.

    - Bake until golden brown, about 40 minutes

    - Remove from oven and let cool. Serve with butter, apple butter or the honey butter recipe below!

      Honey Butter

      Ingredients:

      • 1 cup of unsalted butter at room temp. (You can substitute Coconut Oil here for a vegan friendly version!)
      • 1/3 cup African Bronze Honey (or the honey, or maple syrup, of your choice)
      • 1/2 tsp salt

      Method:

      - I prefer a wooden spoon for applications like this but you can use a hand held or stand mixer here.

      - In a large bowl beat the softened butter until smooth and creamy, add your honey and salt and continue mixing until well combined.

      - Serve right away with fresh bread, on your favorite pancakes or waffles or place in an airtight jar and keep in your fridge for up to 2 weeks.

      Meet the Team - Najwa

      Meet the Team - Najwa

      This week we sat down to catch up with Najwa Squailia - Nurturer, Skilled Witticist, Powerhouse of positive energy! She's got some crazy, delicious ideas for Fire Cider, but she's a bit of a foodie so we're not surprised.

      Tell us about what you do here at Fire Cider HQ. I’m over in our Wholesale Accounts & Customer Service department. My side project involves making sure there are enough good snacks and bad puns to go around.

      How long have you been part of the Team? Since October 2016.

      What is your favorite way to use Fire Cider? I’m a big fan of the straight shot, but I also love to add it to my favorite beverage: fresh, red grapefruit juice with a little maple syrup mixed in. I make egg rolls at home, and want to try adding some Original Fire Cider to a sriracha and soy sauce dipping blend.

      Comics, novels or movies? Graphic novels and comics, no question! I spend a lot of time reading with my five-year old. Recent favorites are Nimona, El Deafo, Ms. Marvel, Giants Beware, and Baba Yaga’s Assistant. My partner is a published author, so I should also add: novels.

      Two favorite movies? (*hides under desk*) I have a bad habit of falling asleep during movies! Movie-going is actually my excuse to drink cherry slushies and eat giant buckets of buttered popcorn. At home I occasionally watch things on Netflix, and I give high praise to ‘The Get Down’, ‘Hip Hop Evolution’, and ‘A Series of Unfortunate Events’.

      What's your favorite food/restaurant/cuisine?  Since I don’t drink alcohol I make it my job to do a good bit of eating across Berkshire County. We have some great restaurants in our area, and I have favorites on each menu. I’m a little obsessed with the BBQ Chicken Sandwich (served on a PRETZEL BUN) at Methuselah Bar and Lounge in downtown Pittsfield. Ask Caitlin to make you my signature maple-grapefruit spritzer while you’re there!. Across the street at Mission Bar and Tapas, chef James Burden works some special kind of magic on Brussels sprouts with garlic, shallots, herbs, and goat cheese (I’ll save you the trouble, just go ahead and order 2). If I head to Great Barrington you’ll find me happily seated in front of a ‘Silence of the Yams’ roll and chicken katsu at Bizen, or the pork buns and roasted hen-of-the-woods mushrooms at Allium.  

      Fire Cider in the Kitchen - National Chili Day, Fire Cider Style

      Fire Cider in the Kitchen - National Chili Day, Fire Cider Style

      We got really excited here in the office when we realized that National Chili Day was coming up and we decided to celebrate with a cook-off. There was a varied selection of vegan friendly and meat-based recipes in the office yesterday for our official tasting. Below you'll find a recipe for a classic meat based chili, and if you follow us on Instagram you'll find a recipe for a hearty vegan chili! 

      Fire Cider Chili on the Fire Cider Blog.

      Fire Cider Chili 

      Serves 10-12

      Equipment:

      • 5qt Crock Pot

      Ingredients:

      • 1lb grass fed chuck steak, 1" cubes
      • 1Tbsp olive oil
      • 1 28oz can, or one quart Mason Jar peeled, whole tomatoes
      • 1 15oz can of red beans, or 1 cup of dried beans
      • 1 med onion, 1/4" dice
      • 1 green pepper, 1/4" dice
      • 1 head garlic, roasted
      • 1/4 Cup Original Fire Cider
      • 1Tbsp Chili powder
      • 1Tbsp dried oregano
      • 1tsp garlic powder
      • 1tsp paprika
      • 1/2 tsp cumin
      • 1/4 tsp red pepper flakes
      • salt and pepper to taste

      Fire Cider Chili with Sara's quick pickled shallots

      Method:

      - If using dried beans, start the night before. Rinse your beans thoroughly and cover in tepid water, add 1Tbsp of whey( I use the whey from the plain yogurt I always have in the house), or apple cider vinegar, and let soak overnight.

      - Slice your head of garlic in half laterally, so you have a top and bottom. Wrap in foil and bake at 350* for 1 hr. At the same time, if you're using dried beans, drain and rinse your beans then place in a stock pot and cover with water, the amount of water should be about double the volume of the beans. Cook over med-high heat for 1 hr. Drain your beans and add to the crock pot. Leave your garlic to cool in the foil on your counter.

      - Season your chuck to taste and brown in olive oil in a cast-iron pan on med-high, remove from pan and place in crock pot. Add onion and pepper to pan and saute until translucent, add to crock pot. Add Fire Cider to crock pot at this time.

      - Add tomatoes to crock pot crushing each tomato by hand. Add all seasoning and stir to combine. Set crock pot on low and cook for 4-6 hours.

      - Before serving, squeeze the roasted garlic into the crock pot and stir to combine.

      I like to serve my chili with a good dollop of sour cream, a sprinkle of cilantro, and a few of my quick Fire Cider shallot pickles. Be sure to follow us on Instagram as we'll be posting the recipe for those pickles soon.

      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!

      Fire Cider in the kitchen: Fire Cider Roasted Nuts with Bethany from LilSipper!

      Fire Cider in the kitchen: Fire Cider Roasted Nuts with Bethany from LilSipper!

      image and recipe credit: Bethany Ugarte

      Bethany, who runs the Instagram account @lilsipper, has whipped up a sweet roasted nut snack using Fire Cider! Check it out below:

      "Normally I take shots of this stuff, but this time I decided infuse Fire Cider in some roasted nuts! Crunchy, with just a touch of sweetness...and that 🔥kick from the Fire Cider tho. DO IT."

      Ingredients:
      1/4 cup Fire Cider (any flavor)
      1/2 cup apple cider vinegar
      1 Tbsp honey, blackstrap molasses, or maple syrup
      1 tsp pink Himalayan salt
      1 1/2 cup raw, unsalted nut of choice

      • In a large bowl, combine all ingredients and soak nuts in vinegar mixture for 1 hour.
      • Pre-heat oven to 400 F and line a baking sheet with parchment paper.
      • Spread soaked nuts on baking sheet and roast for 10 minutes, stirring half way through.
      • Allow to cool and enjoy!

      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!