Autumn's Kitchen

Kitchen

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.

Cider and Pork: The Perfect Pairing

By evescidery | Nov 27, 2018

This year we are offering a fun little Holiday pack from our online store: The Finger Lakes Pig Pack. This gift pack features 2 bottles of our complex, alluring bittersweet cider, the 2017 Darling Creek, paired with The Piggery’s savory Bacon Jam and log of no-nitrate pepperoni. Brad and Heather exemplify the way farmers in…

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American Food for Thanksgiving: Masala Roasted Squash, Iroquois White Corn Bread, Italian Bitter Greens, Mexican Chocolate Chestnut Cake…and Cider Of Course!

By evescidery | Nov 10, 2018

This year, Thanksgiving tastes better with cider, curry and chocolate.   The Ingredients Kabocha squash, radicchio, and  Rocombole garlic all make an appearance along with roasted Iroquois White Corn, Chestnut flour and Mexican chocolate, paired to perfection with our complex, delicious ciders for a Thanksgiving feast. Local ingredients with global flavors. The Setting On this…

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Italian Bitter Greens with Garlic and Anchovies

By evescidery | Nov 10, 2018

Bitter is so under appreciated. Absent from so many American palates, a meal with out bitter feels flabby. Once acclimated, one’s mouth yearns for the refreshing sensations. Making vegetables delicious is one way to be certain you’ll eat more of them. So be generous with the olive oil in this dish. -Bitter greens and purples…

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Mexican Chocolate Chestnut Cake

By evescidery | Nov 10, 2018

One of my favorite dessert pairings of all times is a wedge of simple not-very-sweet chocolate cake (especially spicy, cinnamon chocolate cake) and a glass of ice cider. In this (gluten free) cake recipe, we celebrate the mighty chestnut tree. If you want to learn more about how amazing chestnut trees are, the people who…

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Iroquois White Corn Bread

By evescidery | Nov 10, 2018

Roasted Iroquois White Corn flour and maple syrup elevate cast iron corn bread to a new level of depth and flavor. You can purchase Iroquois White Corn flour online, and support this awesome project to revive a 1,400 year old seed variety and bring traditional native foods to native communities and the community at large.…

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Roasted Kubocha Squash with Indian Spice

By evescidery | Nov 10, 2018

Can you imagine life with out curry? What was you life like before tasting curry for the first time? Aren’t you thankful for curry? Here is the simplest trick to elevate baked squash from the mundane to the extraordinary: Peel and and cube your favorite squash. (I love Kubocha for it’s rich flavor and virtually…

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Baked Brie and Honey with Pommeau by the Fire

By evescidery | Oct 22, 2018

As the days grow colder, the evenings grow longer, and we find a moment to linger by the woodstove, sipping 5-year-old Pommeau, deep in conversation making winter plans… The Ingredients Lively Run’s brie style cheese, Sheldrake Moon, is transformed into a decadent autumn treat with our own Northern Spy apples, toasted nuts and Beeman Apiaries raw honey scooped…

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The French Reception. Welcome Your Guests with Bubbly and Crisps. 

By evescidery | Sep 17, 2018

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?…

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New York Perry and Oysters

By evescidery | Jul 28, 2018

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…

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Proper Lunch, Instant Picnic:  Pairing Our ‘Albee Hill’ Organic Estate Cider with Fresh Strawberries and Farm Treasures

By Autumn Stoscheck | Jun 18, 2018

  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…

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