Many times after a long days work, I find myself in the kitchen, cooking dinner and enjoying a glass of cider while I put dinner together.
The first really good cider I ever tasted was the local legend Peter Hoover’s Golden Russet champagne. It was served in his and Peggy’s beautiful old farmhouse with the kind of meal you have in the fall, in the hills of New York: collard greens and some squash, maybe a hearty stew.
In that convivial company, we toasted with cider and feasted on the bounty of the land and I made an early memory I will never forget. And it’s this kind of food I think of serving cider with most often- the vegetables I just picked from the garden, the foraged mushrooms and berries, the cheese we traded for with our neighbor.
And when I leave home to travel, it’s the cider and the food I miss the most.
The French Reception. Welcome Your Guests with Bubbly and Crisps. The Ingredients Be very French and welcome your guests with a glass of bubbly and a bowl of potato chips (known outside the USA as ‘crisps’). Great Champagne is nice or a bottle of méthode originale Chennin from the Loire Valley, But may we suggest a naturally sparkling cider?…Read More
Speaking of Summer… Tart and Chalky Wild Perry and Salty Peconic Bay Oysters. A Magical Bayside Pairing and the Revival of New York’s Amazing Food Culture. The Ingredients Oysters and Perry. Unadorned, raw, mouthwatering. -Limited production Skelepear Perry GET PERRY SHIPPED! -Widow’s Hole Oysters e-mail Mike to GET OYSTERS SHIPPED USP next day on ice) Support food production…Read More
June 2018 What ever happened to lunch? A proper lunch. A moment to sit and sip and breathe and restore. Between morning madness and afternoon angst. This month, on the brink of summer, lunch returns through the power of cider. ‘Albee Hill’ still dry cider, the brand new 2017 vintage from Eve’s Cidery, gets…Read More
Megan’s Chestnut Cake If you want to channel passion, bake this cake. Our neighbors, Megan and Akiva, live on a vibrant homestead raising children, chickens and trees. Akiva is known as THE tree guy around these parts, and if you have a hankering to get inspired about the great Chestnut Revival, watch his Chestnut videos…Read More
Pairing Ice Cider with Cheese Sometimes the best pairing for a dessert beverage like the Essence Ice Cider is not the added sweetness of a dessert, but the rich contrast of local cheese. Here we look at some of the basic elements of an ice cider and cheese pairing, and ideas for putting together a…Read More
Crustless Italian Cheese Cake This is the dessert version of the classic “apples and cheese” pairing. The bright acidity of our ice cider cuts through the incredibly rich and creamy not-so-sweet cake, an ideal pairing of contrasts. For years, we’ve listed “crustless Italian cheese cake” as a suggested ice cider pairing at our farmers market…Read More
Pairing Ice Cider with Chocolate? Chocolate is so good. Conventional wisdom says that because of the bitterness, red wine is really the only chocolate pairing out there. But we are rebels here at Eve’s Cidery, and we say that the smokey heat and warm spice in Mexican chocolate pairs beautifully with the caramel and warm…Read More
This is not a recipe, just an idea. Choose your favorite pie crust (if you don’t have one, this is good) and substitute Calvados for at least half of the water. If you don’t have a good French Calvados in your house, you should! But you could use an apple based vodka instead. This makes…Read More
Once, somewhere, on the internet, I read a Thanksgiving recipe that declared that stuffing is really just celery and sage. Apologies to the author that I now can not reference, but I love the sentiment. Now, I’m all for using up stale bread, but if you don’t have stale bread laying around when you are…Read More