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.

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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Ice Cider and Chestnut Cake

By Autumn Stoscheck | Feb 1, 2017

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…

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Pairing Ice Cider with a Local Cheese Plate

By Autumn Stoscheck | Feb 1, 2017

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…

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Pairing Ice Cider with Lemon Curd Tart

By Autumn Stoscheck | Feb 1, 2017

Lemon Curd Tart Do you love lemon? I love simple recipes made from great ingredients. Lemon curd is like that. If you love sweet and sour, pair this tart with the bright and sweet Essence Ice Cider for a flavor explosion. MYER LEMON CURD TART Basic Lemon Curd 1 cup sugar 8 farm fresh egg…

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Ice Cider with Crustless Italian Cheese Cake

By Autumn Stoscheck | Feb 1, 2017

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…

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