Cider Fact

 

Forbidden fruits create many jams.

Baptist Church sign near Willis, VA.

Cider is always a good compliment to stinky cheese.

Recipes

Special Drinks from Single Brothers Bar in Winston Salem, NC

Whole Trout en Papillote from L'etoile Restaurant

Shrimp and Grits from L'etoile Restaurant

Mascarpone Panna Cotta from L'etoile Restaurant

White Sweet Potato & Arkansas Black Apple Soup from The Lantern Restaurant

Mary Margaret Shelton's Apple Cake

Grouper with Apples, Roasted Shallots and Peas

Cider Pot au Feu

Apple and Leek Stock

Allen's Favorite Stir Fry


Golden Dawn

.75 ounces Foggy Ridge Pippin Gold
1.25 ounces Evan Williams single barrel Bourbon
Lemon peel
Fee Brothers old fashioned bitters
Lemon bitters

Muddle a wide inch long piece of lemon peel in small rocks glass with bitters, add ice, and Bourbon. Top with Pippin Gold and stir.

Foggy Ridge Apple Fizz

1.5 ounces vodka
1 ounce fresh pressed apple juice
.75 ounce Foggy Ridge Pippin Gold
Splash of house infused spiced rum
Juice of 1/2 lemon

Add all ingredients to shaker filled with ice and shake vigorously for 15-20 seconds. Double strain into a collins glass.

Foggy Sidecar

1.75 ounces Zaya aged rum
1 ounce Foggy Ridge Pippin Gold
Splash of orange juice
.25 ounce simple syrup
3 dashes of Bokers Bitters (old fashioned bitters will work as well)

Add all ingredients to shaker filled with ice and shake ingredients vigorously for 15-20 seconds. Double strain into a cocktail glass and ignite the oils from a small piece of orange peel by "breaking" it in half over a flame. Garnish with broken piece of orange peel.

Ginger Fog

2 ounces Domaine de Canton ginger liqueur
2 ounces freshly squeezed Newtown Pippin juice or other highly flavored fresh apple juice
Splash of Serious Cider

Combine liqueur and apple juice and shake over ice. Pour in champagne flute. Top with a splash of Foggy Ridge Serious Cider or Cava.

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Whole Trout en Papillote

From L'etoile Restaurant

This light delicious dish pairs well with Foggy Ridge Cider First Fruit.

2 Whole trout, dressed
1/2 cup sliced sweet yellow onions
2 Handfuls fresh herbs (thyme, parsley, rosemary)
3 Tablespoons lemon shallot butter
1 lemon, sliced
2 Tablespoons dry white wine
1 Tablespoon olive oil
Salt and pepper
Parchment Paper

Preheat oven to 400 degrees. Cut 2 sheets of parchment paper large enough to cover the fish when folded. Wash and dry trout. Score the fish by cutting slits into the flesh until you feel the bone. Season the fish inside and out with salt and pepper. Spead 1/4 Cup of the onions on each sheet of parchment. Place fish on top, scored side up. Stuff the inside of the fish with herbs. Top each fish with 1 1/2 Tablespoons of the lemon shallot butter. Cover with lemon slices. Drizzle 1 Tablespoon white wine and 1/2 Tablespoon olive oil over each fish. Fold the parchment over the fish. Starting at one end, fold the paper on itself, making sure to completely seal it. At the end, fold it underneath itself. Place fish on a large baking sheet and cook for about 12 to 15 minutes. To serve, place trout en Papillote on a platter. Cut the parchment at the table to ensure all aromas stay inside the package.

Lemon shallot butter:
1stick unsalted butter, softened
1 lemon, zested and finely minced
1 small shallot, finely minced
Salt and pepper

Combine all ingredients in a food processor until mixed. Place whipped butter onto a sheet of plastic wrap and roll into a log. Freeze until ready to use. Will keep in freezer for one month.

Shrimp and Grits

From L'etoile Restaurant

Foggy Ridge Serious Cider compliments this southern traditional.

Grits:
4 to 5 Cups vegetable stock
Salt
1 Cup yellow stone ground grits
1 Cup grated white Cheddar cheese
Finely ground black pepper
3 green onions, thinly sliced for garnish

Sauteed shrimp:
1/2 lb. thick double smoked cut bacon, cut into lardons 4 to 5 Cups vegetable stock
2 Tablespoons olive oil
20 large (21 to 24 count) shrimp, shelled and deveined
3 cloves garlic, finely chopped
Salt and freshly ground black pepper
1 Cup diced onion, 1/2 cup diced carrot, 1/2 cup diced celery4 to 5 Cups vegetable stock
1 Cup cherry tomatoes, halved

Bring 4 cups of stock and 2 teaspoons of salt to boil in a medium saucepan over high heat. Slowly whisk in the grits and return to a boil. Reduce heat to medium and continue cooking until the grits are soft and have lost their gritty texture, whisking every few mintues for about 15 to 20 minutes. If the mixture becomes too thick, add stock and cook until absorbed. Add cheese and whisk until smooth. Season with salt and pepper.

Place bacon in a medium pan over medium heat and cook until golden brown and the fat has been rendered. Remove bacon with a slotted spoon to a plate lined with paper towels. Remeove all but 2 tablespoons of bacon fat from the pan and place back on the heat. Add the olive oil and raise heat to high. Add onion, carrot and celery. Add tomatoes. Season the shrimp with salt and pepper, and add to the pan with the garlic. Saute until golden brown on all sides and just cooked through, 1 to 2 minutes per side. Remove shrimp to a plate.

Divide the grits among 4 bowls and top each with 5 shrimp. Drizzle the top with some of the bacon-garlic oil from the saute pan and sprinkle with some of the green onion.

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Mascarpone Panna Cotta

From L'etoile Restaurant

Use high quality cream and gild the lily with a tiny glass of Foggy Ridge Pippin Gold.

2 Teaspoons milk
4 Teaspoons gelatin
2/3 Cup milk
2 1/2 Cups heavy cream
2 vanilla beans
1/2 Cup sugar
1/2 Cup mascarpone cheese
1/2 Cup sour cream

Disolve gelatin in 2 teaspoons of milk. Heat cream, milk, sugar and vanilla bean until the mixture just starts to boil. Turn off the heat. Mix mascarpone and sour cream together with a whisk. Mix gelatin into the cream mixture, then pour through a strainer into the mascarpone and sour cream. Mix well with a whisk. Pour into greased molds and refrigerate overnight.

White Sweet Potato & Arkansas Black Apple Soup

From The Lantern Restaurant, The Lantern Restaurant

This delicious soup pairs well with Foggy Ridge First Fruit cider. Yields 8 to 10 cups.

2 Tablespoons vegetable oil
5 Cups sliced yellow onions
3 Tablespoons chopped ginger
2 Tablespoons rough chopped garlic
3/4 teaspoon salt
1/4 teaspoon white pepper, or to taste
1/4 Cup white wine
1/2 Cup sake
2 Tablespoons mirin
1/2 Cup cream
6 Cups peeled and sliced sweet potatoes
3 Cups Arkansas Black or other tart apple, cored and sliced
2 teaspoons salt, or to taste
4 Cups water—to begin with, if necessary add more after the soup is pureed
3 Tablespoons sweet white miso

Heat a heavy bottomed non-reactive heavy bottomed non-reactive 6 quart pot. Add oil, onions, ginger, garlic, ¾ t salt and pepper. Cover and sweat until soft without allowing vegetables to color. This may take up to ½ an hour. Add white wine and cook uncovered for 5-10 minutes. Add the sweet potatoes, water, sake, the rest of the salt, mirin and cream. Cover and bring up to a simmer until sweet potatos are almost cooked through. Add apples and cook until they are soft. Turn off, add miso and puree very fine. Adjust to desired thickness with water and correct seasoning before serving.


Mary Margaret Shelton's Apple Cake

From Vintage Virginia Apples, www.vintagevirgianiapples.com

This moist old fashioned cake is rich and delicious. Serve with Serious Cider—-the crème fraiche and dry cider offset the sweetness of the cake.

1 1/2 Cup vegetable oil
1 C. white sugar
1 C. brown sugar
3 eggs
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. nutmeg
1/4 tsp. cloves
3 C. all purpose flour
1 C. chopped nuts (walnuts and pecans)
1 1/2 tsp. Baking soda
1 tsp. salt
3 C. grated tart apples
1 C. unsweetened coconut

Put all ingredients in a large bowl and mix well. Pour into a tube pan and bake at 325 degrees for about an hour and 15 minutes. While the cake is still warm, pour glaze over the cake. Let the cake sit in the mold until it cools. Unmold and serve with a tiny bit of whipped cream or crème fraiche.

Glaze:

1 stick butter
1 C. brown sugar
1/4 C. milk

Bring to a boil and simmer 2 or 3 minutes. Pour over cake while cake is still hot and in the pan. Leave cake in pan to cool.


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Grouper with Apples, Roasted Shallots and Peas

6 servings
From In Praise of Apples by Mark Rosenstein

The layered flavors in this recipe pair well with Foggy Ridge First Fruit Cider.

1 1/4 lb grouper filet
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon coriander
1/4 teaspoon cloves
2 eating apples, peeled, cored and sliced
Juice of 2 lemons
18 whole shallots, peeled
2 tablespoons light cooking oil
1 Cup snow peas, strings removed
4 Tablespoons butter
1/2 Cup apple cider
2 Tablespoons Calvados

Preheat oven to 350 F. Slice the fish across the width of the filet to create 12 equal 3-ounce pieces. Place the slices between two pieces of plastic food wrap. With a meat mallet or the bottom of a heavy pan, flatten the filets to 1/2” in thickness. Season with salt, pepper, coriander and cloves, and set aside.

Toss the apple slices in lemon juice, and toss the shallots with 1 Tablespoon of the cooking oil. Place the apples and shallots in a small roasting pan and roast for 20 minutes, turning 3 times, until golden brown. Remove from the oven and set aside (this can be done in advance). Turn the oven down to 225 F.

Blanch the snow peas for 30 seconds in boiling, salted water. Drain and rinse with cold water immediately. Drain well and set aside.

Preheat a heavy skillet over medium heat, add the remaining 2 Tablespoons of oil and 2 Tablespoons of butter. When the foam subsides, add the fish in batches. Saute the fish for 4 minutes on each side. Remove and keep warm on a platter in the oven.

Discard the butter and oil in the pan and wipe the pan with a paper towel. Add the remaining 2 Tablespoons of butter and heat until butter foams. Place the shallots, snow peas and apples in the pan all at once. Toss for about 30 seconds to heat then add the cider and Calvados. Spoon over the grouper and serve at once.


Cider Pot au Feu

From In Praise of Apples by Mark Rosenstein
6 Servings

Use any Foggy Ridge Cider in preparing this dish—and don't forget a glass for the chef.

1 stewing chicken
1 teaspoon salt
1/2 teaspoon pepper
3 sprigs fresh thyme
2 whole coriander seeds
3 springs fresh marjoram
2 Cups apple cider
2 Cups apple and leek stock, or chicken stock
1 teaspoon cider vinegar
2 large potatoes, peeled and ut into 2” cubes
2 carrots, peeled and sliced into 1/4” circles
1 parsnip, peeled and sliced into 1/4” circles
2 leeks, white part only, sliced into 1/4” circles
1 eating apples, peeled cored and sliced
1 Tablespoon Calvados

Cut the chicken into 6 pieces, separating the legs from the thighs and splitting the breasts in half. Remove and discard the skin. Or purchase legs, thighs and split breasts.

Combine the spices, herbs, cider, stock and vinegar in a pot large enough to hold all the ingredients. Bring to a simmer and add the potatoes, carrots, parsnips and leeks. Continue to simmer for 15 minutes. Skim any foam that rises to the top.

Add the chicken legs and thighs, and simmer for 10 more minutes. Then add the breasts and simmer for 15 more minutes. Continue to skim any foam throughout the cooking. Add the sliced apple, simmer for a final 5 minutes, and fish the pot au feu by adding the Calvados just before serving.

Arrange the vegetables on each plate, place a piece of chicken on top and some some broth over the chicken.

Note:  Always keep the poaching liquid just below the point of boiling. Watch your timing. You want everything to finish cooking at the same time. If your chicken pieces are large, add them earlier.


Apple and Leek Stock

From In Praise of Apples by Mark Rosenstein
2 gallons

6 leeks, with top quarter removed, split in half, washed and cut into 1” pieces
2 large onions, cut into quarters
8 medium apples, cut into quarters, seeds removed
4 stalks celery, washed and cut into 1” pieces
4 medium carrots, washed and cut into 1” pieces
1/4 Cup light cooking oil
6 sprigs parsley
1 small bunch thyme
10 peppercorns
5 coriander seeds
2 pieces of cinnamon stick, 2” long
3 Cups apple cider

Preheat the oven to 350 degrees. Place the leeks, onions, apples celery and carrots in the roasting pan. Toss with the cooking oil and place in the oven. Roast for 1 to 1 1/2 hours, tossing every 20 minutes until the vegetables are well browned and golden. Remove from oven.

Place the vegetables in the stockpot. Add about 1 Cup water to the roasting pan. Using a spatula, loosen the bits of vegetable and any brown juices from the bottom of thepan. Add this to the stockpot.

Add the remaining ingredients, along with just enough water to cover the vegetables. Bring the stock to a simmer over medium heat. Adjust the heat and keep the stock at a simmer, partially covered. Simmer for 6 to 8 hours—don’t allow to boil. Strain and discard the vegetables. Cool and refrigerate or freeze the stock.


Allen's Favorite Stir Fry

From Anne Dick
Serves 4

Foggy Ridge Sweet Stayman nicely compliments the spice in this versatile recipe.

1 lb. beef tenderloin
3 cloves garlic, chopped fine
1/4 Cup orange zest, chopped fine
1 T. olive oil
2 T. hoisin sauce
1 T. mushroom soy sauce
1 tsp. Oyster sauce
2 tsp. Asian chili sauce
6 C. baby lettuce greens or other tender greens
generous handful of green vegetables, such as thin asparagus, snow peas or sugar snap peas

Dressing:
1 head garlic, roasted and smashed with the back of a spoon
1/4 C. fresh mint leaves
1/2 C. fresh basil leaves, Thai basil is best
2 T. cooking oil
3 T. lime juice, freshly squeezed (or more to taste)
1 T. brown sugar
3 T. fish sauce
1 tsp. Asian chili sauce
2 T. fresh ginger, chopped fine

Cut meat into very thin strips.  Combine with garlic, zest, oil, hoisin sauce, oyster sauce, soy sauce and chili sauce.  Let sit for several hours.  Blanch vegetables and chill them in ice water.  Pat vegetables dry and cut into 2” lengths. Make the dressing.

Toss lettuce, vegetables and dressing.  Place on 4 salad plates.  Add 1 T. cooking oil to very hot wok or iron pan.  Stir and toss beef rapidly until it looses its raw outside color. Immediately put beef on top of salad. Serve at once.

Vary the recipe by serving the stir fry over couscous, substituting chicken or scallops for the meat or adding more chili sauce.

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