Winter is a great time for snack plates. Going out might not be super appealing, and the holidays are now in our rearview mirror, but there are still some fun reasons to socialize coming up with the Super Bowl so many movies being released straight to on-demand. But, do you really need a reason to rock some snack food? Whether it’s fancy hors d’oeuvres or chips and dip, party foods are a fun way to make a Friday night feel festive. And cider is amazing with party foods.

I want to take you through several of my favorite snacky foods and awesome cider pairings. I’ve done it with a little bit of a twist! I’ve paired different party dishes together in a friendly head-to-head competition: Casual vs. Fancy. The casual snacks might be better for game day, and the fancy ones for a Hollywood premier, but feel free to serve them when and wherever you please!

Ready to get started! Our first pairing in the ring is:

Potato Chips (casual) vs. Sweet-and-Salty Popcorn Mix (fancy)

Both of these are great, but potato chips are about as easy as it gets for a party snack, while homemade sweet and salty popcorn mix is a bit more swanky. My favorite potato chips (since moving to Upstate New York) are Utz Kettle Classic Dark Russets. And when I did an impromptu poll of my friends, folks love party mixes like this eye-catching Pretty in Pink Popcorn Party Mix. Both of these are powered by intense salty rich flavors, so they need powerful cider pairings.

Muse Cider Bar‘s Slingshot, with its alluring whiskey barrel presence, or the tart, herbaceous and dry Redbyrd Orchard Cider‘s Wild Heart are great pairings. Both of these ciders dials up the intensity, whether through wild apple acidity or boozy barrel notes. That means that you’ll still be able to taste them when you’re munching on these addictive, salty snacks.

Buffalo Wings and Blue Cheese (casual) vs. Spicy Brussels Sprouts on Skewers with Garlic Aioli (fancy)

Wings are a thing about which everyone has an opinion or preference: bone-in, boneless, or tofu. Then, there are the sauces: Are they better with barbeque, Buffalo or a dry seasoning mix? For me, it’s all about Buffalo tofu wings with blue cheese, but I never turn down pineapple teriyaki tempeh or honey BBQ seitan. For a more formal affair though, you might want a hearty appetizer that’s a little less messy. This type of party just begs for spicy Brussels sprouts with garlic aioli. Serve them on skewers or toothpicks to make them a bit more dippable for that garlic aioli that everyone is going to rave about. Also, things on toothpicks = fancy pants.

Much like the last round, these snacks have powerful flavors, which are even more intensified with some real heat. That changes the pairing, drawing us toward sweeter ciders for balance. I think Eden Cider‘s Cinderella’s Slipper would be absolutely unbeatable with either of these dishes — it’s beautifully rich.

Mexican Seven Layer Dip (casual) vs. Stuffed Mini-Peppers (fancy)

Everyone loves seven layer dip, or at least that’s how it seems whenever it shows up at a party. It just vanishes! I usually swap out olives for chopped roasted red peppers when I make it for myself, but olive fans will likely want to keep it classic. Stuffed peppers make a similarly hearty centerpiece in a party spread, and using mini-peppers makes them individually-sized and cute. You can stuff them with almost anything you want, but some starch (think rice) and a protein, plus cheese, of course, will help give them substance.

These foods both need dry, high-acid ciders. Golden State Cider‘s Save the Gravenstein or Farnum Hill Extra Dry fit the bill perfectly. Save the Gravenstein is bright and fruity with plenty of minerality; it’s almost as though it’s designed to lift up heavy flavors. Farnum Hill’s Extra Dry is legendary for its savory complexity and ability to just ride the edge of farmy and funky.

Pimento Cheese Spread and Raw Veggies (casual) vs. Cheese Plate with Pickled Vegetables (fancy)

This snack match up hardly seems fair, because at an ideal party, I’d like to have both pimento cheese dip and a nice cheese plate! But, they do tick the same boxes by providing the crucial snack intersection of vegetables and cheese. This is the most flexible pair of dishes in the whole bunch, and I want to use that blank canvas to show off some very fine apple-centric ciders.

Whitewood Cider Company’s Newtown Pippin is a dreamy cider. This single varietal made with apples from the Hood River Valley in Oregon is tropical, clean and wonderfully balanced. My other recommendation for either of these dishes is more regional: Cornwall Cider Co’s En Plein Air. This cider is made from late-season apples that were picked frozen off the tree, and features a pronounced peachy flavor with a hint of juniper.

Mini BLTs (casual) vs. Pear, Walnut and Blue Cheese Crostini (fancy)

Bacon is practically a religion, so finding a way to incorporate it into your party menu will certainly earn points with your guests! Mini BLTs are a perfect way to do that: super-simple and dangerously delicious. Just be sure to buy the best, ripest tomatoes you can! If your grocery store’s tomatoes aren’t up to your BLT standards, pear, walnut and blue cheese crostini is a great winter alternative. It pairs savory and sweet flavors, and you can get fantastic pears in winter so long as you buy them about a week before the party. Letting pears fully ripen at home is key!

I chose two sparkly favorites to go with these little open-faced sandwiches. I love how Slyboro Ciderhouse‘s La Sainte Terre si back-sweetened with house-made ice cider, which keeps all the sweetness natural and apple-y. Big Fish Cider’s Highland Scrumpy is another surefire pairing. This cider wins awards wherever it goes! It uses a huge blend of local apples, allowing it to have balance and tons of fruity notes.

Lemon Squares (casual) vs. Chocolate Dipped Strawberries (fancy)

Finally, dessert! A party is only a gathering if there’s nothing sweet to eat. Both of my choices are really easy to make at home, so you might find time for both if you’ll be hosting a sweet-toothed crowd. Lemon squares are a Southern staple from my younger years, perfect for brightening up a chilly night. When I worked at a chocolate shop in grad school, I learned an important secret: Chocolate-dipped strawberries are easy and fun. If you’ve never tried making your own, do yourself a favor and give it a go!

Both of these fruity desserts pair wonderfully with rich and full-bodied, semi-sweet ciders. I like to pair sweet with sweet for dessert. Aeppeltreow’s Sparrow Spiced Cider uses a signature blend of mulling spices to make a delectably sweet, spicy cider. For fans of maple and barrel flavors, I’ll recommend Angry Orchard‘s Wooden Sleeper. It has great mouthfeel and a host of luscious dessert flavors.

Whatever you plan to do to get through the depths of winter, I hope it involves enjoying food and cider together. A glass of great cider and some stellar party snacks always complete the night, no matter your plans. Cheers!

• Photos: Dish Works

The post Cider Loves Food: Snacks Pairings appeared first on Cider Culture.

In our column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

Though Spring may technically be here, there are lots of blustery, wet and muddy days still to come. But that isn’t anything to dread! There’s a wonderful vibrance and potential in these transitional Spring days, which can help us feel wonderfully alive. 

Nonetheless, a warm hearty meal at home is sometimes just what we need to make the most of this season of growth. So, I’ve put together a list of cozy, familiar comfort foods (with links to recipes) and some ciders that pair beautifully with them. 

Lasagna

I’ve been a fan of lasagna since my youth, probably because my mom’s vegetarian lasagna is savory and delicious. I never missed the meat because there’s so much umami richness in the layers of cheese, sauce and veggies. 

I recommend pairing veggie lasagna with Alpenfire Cider’s 2020 Glow Airlie Red Rosé Cider. I’ve chosen this pairing for two main reasons: The Airlie Red cider has the necessary acidity to cut through the hefty portions of ricotta and mozzarella, and the cider matches the bold intensity of a tangy red sauce.

Mashed Potatoes

There are so many ways to make mashed potatoes, but no matter your technique, in my book they need to be creamy, but not gluey, neither too smooth nor lumpy, and intensely flavorful. Starting with really good Yukon Gold potatoes is key! 

For mashed potatoes, I recommend an ultra-dry, super-bubbly, high-acid cider like Farnum Hill Extra Dry. The bubbles and acidity both help with lifting what can be a heavy dish. This cider is also complex enough that pairing it with something relatively straightforward allows the many flavors of the cider to sing.

Chicken Pot Pie or Fisherman’s Pie

I didn’t grow up eating chicken pot pie or anything like it. At first I was too picky, and then my family stopped eating meat. Now I love a savory pie, and I’ve included two variations that both pair beautifully with a semi-sweet fruity cider. 

There’s no shortage of good options here, but I’m partial to Rosé for Sal by Angry Orchard’s Innovation Cider House in Walden, New York. This fruited cider uses tart blueberries and New York state apples to make a wonderfully balanced blueberry rosé. The creamy roux-based sauce for both of the pies really contrasts deliciously with something fruity and fun. Or if you want to try something brand new, Two Town’s Ciderhouse just released The Baddie with Pink Lady apples and amazing floral botanicals.

Vegetarian Chili

You’ll need two ciders for this one because the recipe calls for 12 ounces of beer, but it’s so much more delightful if you sub in cider instead. The cider you cook with matters less, but for the pairing, go with a whiskey- or bourbon-barrel-aged cider. 

Barrel-aged ciders often feature notes of butterscotch, bread crumbs and delightfully bourbon-y aromas, which helps them stand up to the powerful flavors of a good chili. Bauman’s Cider makes a Bourbon Barrel Vanilla Cider that I particularly recommend if you like your chili extra spicy. The vanilla and bourbon barrel notes interplay with spice in a way you don’t want to miss.

Apple Macaroni-and-Cheese

In the Fall, apple macaroni-and-cheese is a fan-favorite at our local apple harvest festival. I like it so much that I make it year round. You can approach the pairing in a few different ways, and definitely can’t go wrong with a semi-sweet and fruity high acid cider, like Uncle John’s Cider’s Blossom Blend or Schilling Hard Cider’s Spaceport Imperial Pineapple. If your pairing goal is to enhance the subtle fruit of apple in macaroni-and-cheese, doubling down with a strongly fruity cider pulls the dish in just the right direction.

Chocolate Chip Cookies

I simply can’t talk about comfort food without mentioning one of the most reliable shortcuts to happiness that exists on this planet: chocolate chip cookies. They offer everything I want in a delightful and portable package: chocolatey, sweet, just a bit salty! And while they can be either as chewy or crispy as the baker desires, my preference is soft and chewy. Though milk is the traditional beverage accompaniment, I’d like to suggest Threadbare Cider’s Farmhouse Cider instead. This cider offers its own version of everything good as well; the cider is tart, bubbly, minerally, and just a little bit sweet. 

This is just a short list of some of my favorite comfort foods; I’m sure everyone has their own lineup, whether from childhood memories or their own culinary achievements. Hopefully these pairing recommendations can help you enjoy them all over again, this time with some delicious ciders. Cheers!

• Photos: Dish Works

The post Cider Loves Food: Comfort Food and Cider appeared first on Cider Culture.

Ready to say goodbye to the past year and usher in a fresh start? We are, too! There is no better way, in our book, to ring in the New Year than with a glass of special cider — save the cans of everyday session cider for brunch the next day, and break out the good stuff at midnight. It’s all too easy to hoard the “special” ciders, assuming that a more fabulous occasion can always arise.

But we say: That occasion is now! Life is short, exhume a bottle or two from your cellar, or splurge a few extra bucks at your local bottle shop or cidery, and pick up a cider that truly calls to you. Here are seven extra-dope ciders to consider for this New Year’s Eve!

Big Hill Kriek: Kriek usually refers to a type of sour Belgian ale made with Morello cherries. Big Hill captures the profound flavor and depth of this style in this wild-fermented cider. The sour cherries it uses are wild-fermented, too, and the combination of those punchy flavors with eye-opening sour apple cider is a one-two punch of brightness and funk. Shop online. 338 Georgetown Rd., Gardners, PA; (717) 677-0250.

Botanist & Barrel Basque in the Glory: If 2024 is your year to finally take a deep-dive into Spanish sidra, or domestic ciders made in the Basque style, we fully support you. Botanist & Barrel’s Basque in the Glory is a great place to start: it’s dry, raw, hazy, funky and sour. It’s a slightly fizzy, spontaneously fermented pet-nat that’s an extreme delight with cheese, charcuterie or your favorite Spanish tapas. Shop online. 105 Persimmon Hill Ln., Cedar Grove, NC; (919) 644-7777.

Metal House Cider 2020 Chinchinette: This Hudson Valley cidery produces a number of 750-ml format bottles that feel as exciting and precious as the most coveted champagne. But Chinchinette feels especially relevant for a big celebration: It’s a bottle conditioned, undisgorged blend of Northern Spy, Catskill wild crab and Metal House’s Esopus blend that’s exceptionally food-friendly, with bright acidity, a long finish and vivacious effervescence. Shop online.

Stormalong Cider Happy Holidays: Not ready to let go of the comfy, warming flavors of Christmas yet? Hang on to them a little longer with Stormalong’s Happy Holidays, easy-drinking (just over 5% AVB) and spiced nicely with allspice, cinnamon, cloves, ginger and nutmeg, with a touch of organic brown sugar. It’s like if apple pie met mulled cider and had a wild love affair! Shop online.

WildCraft Cider Works Unfiltered Sparkling Apple Juice: If you’re taking it easy on drinking, or you have some sober guests coming for NYE, you’re in luck! There have never been more fun, unique non-alcoholic beverages to explore! Par exemple: the super-juicy, hazy fizzy apple juice from WildCraft in Eugene, Oregon. Just because it doesn’t have booze doesn’t mean it’s not special! This beautiful cider is made with wild foraged, dry cropped or biodynamically farmed heirloom apples. Shop online. 232 Lincoln St., Eugene, OR; (541) 735-3506.

Virtue Cider Golden Hour: If you prefer your special-occasion ciders a bit more on the juicy, fruity cider, Golden Hour from Virtue has you covered. Meant to channel the gorgeous sunsets at Virtue Farm in Fennville, MI, this beauty offers up notes of stone fruit, honeysuckle and golden honey. This is a great one to share with cider newbies, or to open alongside whatever luxurious dessert you’ve made for you and your friends. Shop online. 2170 62nd St., Fennville, MI; (269) 722-3232.

Stoic Cider Javelina Rosé: If rosé cider is your preferred “cheers-ing” bevvie, look no further than this rad cider/wine hybrid from Stoic Cider. Newtown Pippin apples are blended with Merlot wine, for a delicate and balanced sipper, that’s a pretty raspberry hue with a lightly sweet, fruity character. Tasting notes include tart cranberry, grape skin, green apple and cherries. Shop online. 11500 W. Fair Oaks Rd., Prescott, AZ; (701) 361-7480.

What’s in your glass this New Year’s Eve? Whatever you’re drinking, and however you’re celebrating, we wish you a safe, healthy and cider-full new year!

• All photos: Courtesy of their respective cideries

The post 7 New Year’s Celebration Ciders for Extra-Special Midnight Toasts appeared first on Cider Culture.

In our column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) suggests the perfect ciders to help take your meals to the next level.

We are quickly approaching the season of winter holidays. Between now and mid-January, we’ll pass through many celebrations and observations. Whether your favorite tradition consists of a marathon rewatch of Lord of the Rings or baking enough to give everyone on your gift list a sugar coma, there’s room for cider. 

My holidays are going to be low-key this year; it’s time to tackle a big house project during my time off. Though I have plans to scrape more wallpaper than wrap gifts, and I won’t be crossing state lines for big family gatherings, I still want to do something to honor the longest night of the year. Here’s my plan for a family solstice dinner with cider pairings. Perhaps it can give you some ideas for a tasty time with your loved ones. 

Cider and Sides

I learned the term “Sidesgiving” this year, and honestly I love it. The veggies that adorn my holiday table are among my favorite things to eat all year long. This is also a wonderful chance to bring out the most complex ciders you want for elegant pairings. For all of these, I want cider with enough acid to shine against the sauces, caramelization, and richness, but I need tannins, too. Pop open your wine-inspired ciders made with heirloom and cider-specific apples here! 

Brussels Sprouts with Walnuts and Balsamic Vinegar Glaze

One of my favorite parts of adulthood has to be improving my relationship with Brussels sprouts. This recipe is a simple way to up the textural wow-factor and avoid the unpleasant bitterness of overcooking.

Roasted Potatoes with Mushroom Cider Gravy

A special meal needs potatoes if you ask me. I’m pretty flexible about the form they take. I love potato pancakes and mashed potatoes, but there’s also something wonderfully simple about just roasting new potatoes with salt, pepper, garlic and rosemary. It makes them a wonderful canvas for a vegetarian mushroom gravy. I couldn’t find a recipe that’s exactly what we do at my house, but if you add a semi-dry cider to this one, it’s very close.

Cranberry Relish

This is a family tradition that I remember from my childhood, although this recipe doesn’t have all the substitutions we’ve created over the years. Skip the sugar and celery, sub in candied almond slivers, and if it does need additional sweetness, use a bit of maple syrup.

Spicy Caramelized Squash

I love baked squash in any number of iterations, but the addition of citrus and spice makes it feel special! My personal recommendation is making this with delicata squash, though the recipe can accommodate a wide range of base veggies. 

As examples, I recommend pairing any combination of these vegetable sides with Redbyrd Orchard Cider 2020 Biodynamic Sunset, Sea Cider Bramble Bubbly or West County Cider Cidre De Garde. They all have the features that are necessary here: strong acid, plentiful bubbles, tannins, complexity and mature confident fermentations. 

The Main Dish and Cider

I want rich flavorful fish as a main dish option for every important meal. When I’m hosting something special in my own house, there will be fish!

Maple Baked Salmon

I chose this recipe for two reasons. First, it’s simple to make. On a day when we might be cooking up to seven or eight distinct dishes, every easy choice helps. Second, I love the seasonal boost of maple syrup. I’m not about to get into a turf war about New York versus Vermont versus Pennsylvania or Michigan. There’s a lot of excellent maple syrup out there and it belongs on this salmon at the center of the holiday table.

My recommendation is to pair this salmon with Champlain Orchards Ashmead’s Kernel or Art + Science Wickson Cider. Salmon is a decadent fish, and that calls for a strongly flavored and highly acidic cider for counterpoint. Both of these choices highlight really special apples and make zingy sparkling flavor as the perfect way to lift up the layers of flavor in this entree.

Sourdough No-Knead Rolls

My tall companion doesn’t believe in serving bread at feast meals. He finds it to be a waste of space for the stomach and the table. As someone whose favorite part of holiday dinners throughout most of childhood was the rolls, I disrespectfully disagree. Bread is life. 

These sourdough rolls are delicious and aren’t that difficult to make if you’re already in the habit of working with a sourdough starter regularly. I was truly intimidated for months, but now I’m a big fan. Just don’t try the recipe for the first time in a high-pressure situation. Practice now, so you can feel great on the big feast day.

Pair this with All Times Sparkling Cider in honor of every kid whose favorite holiday food is a roll. Plus, it’s necessary to have something delicious and special to offer to everyone who’s not imbibing alcohol!

Dessert

For some celebrants, this is the first moment when the meal gets serious. Everything up to dessert is simply preamble. I’m not there, but I respect that position. Of course, dessert is important. This is the part of the meal when we’ve slowed down and relaxed. It’s often a golden peaceful moment after a hectic day of preparation. There are only two rules for dessert choices: there must be a chocolate option; and there must be something with apples.  

Apple-Pecan Bourbon-Caramel Pie

It’s impossible to resist this pie. It has everything: salty, sweet, crunchy, chewy, fruity, boozy … perfect. Since this isn’t the easiest recipe on the list, I recommend making this one ahead of time.

Grasshopper Brownies

There’s just something about mint and chocolate that signifies a fully satisfying end to a meal. Perhaps it’s the association with little candies, like Andes Mints or After Eight Thin Mints or even the classic Thin Mint Girl Scout cookie. To me, this is a lovely send-off after a leisurely feast. 

For either of these ridiculously indulgent desserts, I recommend pairing with something equally rich and full-bodied. Now isn’t the time for a light ethereal suggestion of flavor. We need a cider that has heft enough to speak alongside other big bold flavors. I recommend Alma Wood Aged, particularly for the pie. The cider spent six months in bourbon barrels, upping the body and flavor-intensity. For the grasshopper brownies, choose a well-balanced fortified cider, like Finger Lakes Cider House Royal Cider ‘18. Flavor notes of golden raisins, vanilla, and barrel will beautifully pair with the deep chocolate of grasshopper brownies.

Whatever you choose to do with your holiday season, I hope you enjoy it and make time to do the things that make you feel restored and ready for a new year! 

The post Cider Loves Food: Holiday Meals and Winter Feasts appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

There’s never a bad time for tacos! In honor of National Taco Day (which, of course, makes me crave tacos even more than usual) I want to share some cider and Mexican-food pairings.

But, first, a disclaimer: I’m not from Latin America and a non-expert about Mexican food, but I love it. What I do bring to the table for this pairing discussion is knowledge of pairing principles and a familiarity with a wide range of ciders. If I’m getting something wrong, teach me (kindly, please) in the comments. I want to learn!

I’ve created pairings for a variety of Mexican dishes, describing the type of cider that would go well with a number of foods and giving a few examples that I definitely recommend. Tacos aren’t the only way to invite cider to the table!

Appetizers

Even most picky eaters will try a cheese quesadilla, but if you think you’ve grown up too much for this classic appetizer, think again! I like to make a variation that has more heft and flavor, with the addition of roasted cauliflower and tomatillo salsa. Roasted cauliflower has to be one of the world’s best team players, vegetable-wise. They really take a basic cheese quesadillas to another level. Once you add tomatillo salsa, you have all the excitement you need. That’s why I like to pair these with a still tannic cider.

Eve’s Cidery makes a beautiful one, the Albee Hill Cider Still & Dry. In this pairing, I like how the structural tannins contrast with super-gooey cheese and crispy, roasted cauliflower. The cider has just enough wild and rustic characteristics to keep this course riveting.

Tacos

Thanks to “Taco Tuesdays,” lots of people less familiar with Latin cuisines think about tacos first when they think of Mexican food. Indeed, tacos do go superbly well with cider. I had fried-avocado tacos for the first time about two years ago. They were topped with cotija cheese, finely sliced cabbage and a sprinkling of hot sauce. A little spice and crunch followed by some light fruity bubbles; it makes all the sense in the world.

With my fried-avocado tacos I like a very sparkly semi-dry cider. One that works absolutely perfectly is Snowdrift Cider Cidermaker’s Reserve 2014. This champagne-style cider has bubbles to spare and just enough sweetness to contrast both the spicy and creamy elements of the delightful tacos.

Sides

Beans are a workhorse in the kitchen, but my favorite beans of all time are cider-infused black beans. The credit isn’t due to me — I’m playing off of food journalist and author Mark Bittman’s beer-braised black beans. I heat the beans slowly on the stove with garlic and add chili powder, honey and cider. Because there are lots of other strong flavors, it’s important to choose a bold cider that can stand up to them.

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I prefer something barrel-aged, and recently I tried Old Hill Cider Cidermaker’s Barrel, which I think fits the bill perfectly. The cider is rustic and dry with lots and lots of flavor, just perfect for this stellar side dish!

Main Event

One food that’s easier to make than it seems, and more impressive on the table than many, is a dish of enchiladas. Something about the rolled tortillas and endlessly variable fillings drenched in savory sauce is inherently satisfying. To make them as a rock-solid main dish, try enchiladas with hatch chiles and shredded chicken. For the perfect cider pairing, I like something with good fruity aromas (and just a bit of sweet to the smell) and plentiful acid.

https://www.instagram.com/p/1v5o0uurwb/?taken-by=devoto_orchards

One such pairing is Devoto Orchards Save the Gravenstein cider. It brings extremely fruity and pleasant acidity to the table and just enough sweetness to not be totally dry. The cider is light and lively, which you want with a saucy and full-bodied entree like enchiladas. Hatch chilis aren’t too hot, but do have some earthy and almost buttery notes. The match is unstoppably good!

Dessert

No meal is complete without dessert! I don’t feel quite ready for the rest of the world until after I’ve had at least a little bite of something sweet. After a Mexican meal, I love a piece of tres leches cake. Somehow this particular dessert offers up cloud-like airiness with its fluffy whipped cream and dense rich sweetness from the three milks of its name. Try a berry cider with your tres leches cake. I know that Cider Riot! Never Give an Inch Oregon Blackberry Cider, with its radical tartness and zesty berry flavors, tastes awesome with this luscious cake.

Whatever Mexican and Latin dishes you try, I do hope you’ll pair them with a cider or two. The pairing possibilities are myriad and delicious. Whether you like flaming-hot and spicy or something more smoky and sweet, cider loves Mexican food! Share your ideas in the comments!

• Avocado photo: Pexels
• All other photos: Bigstock

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Just about this time every year, like clockwork, we wake up one day in September and realize: Oh snap, pumpkin cider season is here again! How can that be possible when we’re still wearing tank tops and low-key debating whether to turn the AC back on or not?! Whether you love them or hate them, pumpkin ciders — along with pumpkin-everything else — start popping up left and right, as if to say, “Yes, it IS autumn and yes, you WILL celebrate with something orange and vaguely spicy in hand.”

We know there’s a lot of negativity around pumpkin spice, ranging from bewilderment to its seemingly iron-clad position in food-trends-that-won’t-die, to downright scorn. On the one hand, we get it. Does the world really need pumpkin-spiced cereal, protein bars, almonds, yogurt and peanut butter (all things we have for real seen at the grocery store)? But, on the other hand … pumpkin cider can be really and truly delicious.

Regardless of where you fall on the issue, you’re sure to encounter some pumpkin ciders in your local cidery/bar/bottle shop soon, if you haven’t already. If you want to wait ’til the first frost to start channeling fall vibes, we totally get it, but if you’re ready to give into pumpkin spice everything, here are a bunch of awesome pumpkin ciders to try:

ACE Pumpkin Cider

Sebastopol, CA’s ACE Cider was ahead of the curve on the whole pumpkin spice thing, first releasing this seasonal special in 2010! The ACE Pumpkin Cider is full of rich flavor that will leave you craving more. As suggested on its website, this pumpkin cider mixed with a full-bodied lager would make a fantastic snakebite (your new signature Halloween drink, perhaps?). Use ACE’s Cider Finder to locate its products near you!

Ash & Elm Cider Co. Autumntide

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A good pumpkin cider must start with good cider, yes? That’s why we’ve got big hopes for Ash & Elm Cider Co.’s Autumntide, its fall seasonal pumpkin cider, made with real pumpkin and a smooth blend of hand-ground baking spices, coming in at 6.5% ABV. Like all of Ash & Elm’s wares, the base cider is made from 100% pure apple juice, sourced from family farms in Indiana and Michigan. Try it in cans, or by the glass in its Indianapolis tasting room or look for it in bars and liquor stores across the state.

Awestruck Ciders Hometown Homicider

https://www.instagram.com/p/CE1o_8GDN3N/

Though this very-limited release came out in mid-August, it appears as if Awestruck Ciders Hometown Homicider is still available for purchase through its online shop in 750ml bottles. This creepily-named, barrel-aged cider blends pumpkin flesh and toasted spices and weighs in at 6.8% ABV. Fun fact: All Awestruck Ciders are made with 100% New York apples, are gluten-free (obvi) and, as of 2015, are also completely vegan!

Blake’s Apple Lantern

Blake’s Hard Cider’s popular limited season release, Apple Lantern celebrates the season of campfires, sweaters and pumpkin carving with the cozy combo of oven-roasted pumpkin and a blend of five handpicked Michigan apples. Crisp and spicy, this 6.5% ABV cider is off-dry and great for cold weather sipping. While not technically a pumpkin cider, Blake’s Caramel Apple also deserves a mention for its autumnal spirit. Dessert-like semi-sweet hard cider meets smooth caramel sweetness with tart green apples, with no artificial flavorings or sweeteners. Shop online or use Blake’s cider locator to get your fall cider fix!

Portland Cider Company Pumpkin Spice

Take the savory flavors of fall, blend them together, add a pinch of delicious and you get Portland Cider Company‘s Pumpkin Spice Cider. Boasting all the spices found in your favorite pumpkin pie (cinnamon, nutmeg, cloves, allspice and ginger), plus a blend of 100% Northwest apples fermented to medium-sweet, this cider is a nod to all of the cozy flavors that make autumn feel like autumn. This year, Portland Cider’s seasonal fall favorite is back in style, available in 19.2-ounce “proper pint” cans, as well as on draft.

Find Portland Cider Co.’s Pumpkin Spice through October in cans and draft kegs at Portland Cider Co.’s two taprooms and at select retailers in Oregon, Washington, Northern Idaho, and Northern California.

Swilled Dog Hard Cider Pumpkin Patch

West Virginia’s Swilled Dog Hard Cider is getting in on the gourd action with its newly-released Pumpkin Patch cider. This fall seasonal is a blend of tart and sweet apples kicked up with fresh pumpkin and chai tea spices. Suggested pairings include: football, bonfires and hayrides. Shop on Swilled Dog’s webshop, or find six-packs at your favorite cider retailer in West Virginia and Virginia.

Woodchuck Cider Pumpkin

Yes, Woodchuck’s Pumpkin Cider is back, just in time for fall, and this time, it’s in cans! With fresh red apple flavor mingling with rich pumpkin and a kick of pumpkin spice, this cider ups the cozy factor with oak aging. The result is a light copper cider with aroma notes of oaky squash and butterscotch, and subtle earthy flavors of vanilla and caramel.

“When we look at our limited release plans each year, we listen to what our customer partners and fans are asking for,” said Bridget Blacklock, Vice President of Marketing. “Pumpkin has been a style that everyone requests so we wanted bring back the original pure pumpkin taste with new complexity to give our fans something special.”

Woodchuck Pumpkin is being released first on the East Coast and Central regions, with distribution growing throughout the Fall.

Wyndridge Cider Co. Pumpkin Spice Hard Cider

This producer in Central PA, which also makes beer, wine and craft sodas, dabbles in plenty of fruited ciders, like cranberry, black cherry and blackberry mojito. They go big with wintry flavors, too, including pumpkin spice hard cider, a blend of late harvest apples matured in stainless steel, then conditioned on pumpkin purée and fall spices, and sweetened up with dates and maple syrup. Order online or look for it in markets and shops via regional distribution.

Honorable Mention

(Not exactly pumpkin ciders, but autumnal enough to consider part of the club)

Blue Toad Hard Cider Harvest Fest

https://www.instagram.com/p/BnkPdfonn-I/?taken-by=bluetoadhardcider

At 6% ABV and semi-dry, this seasonal release from Blue Toad Hard Cider (based in both Rochester, New York and Nelson County, Virginia) offers notes of clove, cinnamon and spices. High praise from fans include that it’s like “autumn in my mouth”and “the holidays in a glass.”

Nine Pine Cider Apple-Pie Secco

Nine Pin Cider celebrates the bounty of autumn with its seasonal release, Apple-Pie Secco, usually out in the early fall. This cozy cider is made with 100% New York apples that are fermented then aged with vanilla and cinnamon for a comforting and refreshing result.

Okay, let’s hear it: Are you a pumpkin cider lover or hater? If you’re on the pro-team, which cidery makes your favorite pumpkin cider?

• Feature photo: Woodchuck Cider
• Apple Lantern and Caramel Apple photo: Blake's Hard Cider

The post 8 Pumpkin Ciders to Try If You’re All About Those Autumn Feels appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

When I don’t feel like cooking, one of my go-to dinner solutions is sushi and Japanese food. This cuisine makes for some great cider pairing, because the levels of intensity are easy to match between different ingredients and different ciders. And, as always, cider’s acidity serves as a brilliant driver for food flavors.

I love Japanese food, but I’m no expert. My expertise is cider, and I’d like to think I have something to offer in terms of pairing principles as well. But for this topic, I wanted to consult someone more familiar with Japanese food. Of course, my first thought was Lee Reeve, the brain behind InCider Japan, Japan’s only bilingual cider magazine.

When I asked Reeve about pairing cider with Japanese food, here’s what he had to say:

“What’s exciting about pairing ciders with Japanese food is much of the cuisine here is regional, so there’s always something new to find and try. Recently, I discovered a local pickled dish that pairs amazingly with dry ciders. Also, wasabi-complimented vegetables go great with other ciders. What I try to look for are very simple dishes or foods that might seem unimpressive, and then bring them to everyone’s attention with cider. Conversely, most Japanese ciders tend to be extremely dry with little apple character, so I also look for Japanese ingredients that complement or contrast with heavier apple-body ciders.”

Reeve is also extremely active spreading the word about cider through events and social media. You can find him on Instagram as @inciderjapan.

Here are a few of my own recommendations, based on some of my favorite Japanese dishes to either order at restaurants or make at home.

Edamame

For anyone who has wondered about the brilliant green pods served as appetizers at many Japanese restaurants, they are edamame: young soybeans either boiled in salt water or steamed and then salted at the table. People shell them and eat them immediately, an interactive communal starter that makes for excellent conversational accompaniment. Edamame flavor is green, grassy, herbal and mild. In terms of cider, this makes edamame very flexible to pair.

I love pairing edamame with a semi-dry hopped cider. Doc’s Dry Hopped Hard Cider makes a particularly good choice, because it’s so balanced and approachable. Though the name mentions dryness, the cider is more like a friendly semi-dry. I also think Ploughman Cider’s Lummox from Pennsylvania tastes great with Edamame. This Citra-hopped cider flaunts nice herbal, grassy and piney notes.

Okonomiyaki

My favorite dish in all of Japanese food is okonomiyaki. This cabbage pancake is fried, salty, crispy and often topped with both Japanese mayonnaise and barbecue sauce. What you taste in Japanese mayo (sometimes called Kewpie mayo) is different from what’s in the American grocery store tubs. It uses rice vinegar, more egg yolks, and a few spices. It’s the most exquisite casual street food imaginable! The flavors are strong and complex, so the pairing needs to be bold, as well.

With my okonomiyaki, I prefer a semi-dry cider, sometimes even one fermented or blended with other fruit — this dish can handle it. I had ÆppelTreow’s Bunting Berry Cider this summer, and it’s perfect for this pairing! Another excellent choice is 2 Towns Ciderhouse Made Marion with marionberries. Both of these ciders have some sweetness but lots of acidity from not just apples, but also the berries that they are blended with.

Takoyaki

Staying in the realm of delicious fried snacks, cider goes awesomely well with takoyaki, little dough balls stuffed with meat or seafood, often octopus. I prefer mine with no octopus, but instead, with smoked salmon and ginger or sweet corn and tofu (these are just a few of the ways my talented friend Danielle makes takoyaki). There are dozens of ways to make it, what’s important is using the specially-shaped cast-iron grill pan that makes takoyaki just the right size.

For the right cider, bring extra-bubbly, dry ciders to pair with this airy, rich concoction. I prefer something with a little farm and funk for this particular pairing, as well. I love the Farnum Hill Farmhouse Cider. To most palates this tannic bubbly cider will be perceived as though it’s on the dry side. It has richness, sparkle and structure — everything that’s necessary to pair with a savory treat like takoyaki. Another great pairing is Sea Cider Farm & Ciderhouse’s dry and bubbly Wild English. This cider has enough body and presence to balance, but never overpower, this super-fun snack.

Sushi

Sushi is not just one dish, but many. I’ll describe three primary styles of sushi here that all can present a wide variety of different ingredients. Cider can work with any of the three, but the balance of textures and flavors will be very different, based on the different uses of rice and seaweed, as well as the primary ingredient.

Maki is my favorite kind of sushi. I like simple rolls with one or two ingredients, rolled in sushi rice and wrapped in seaweed. Maki works really well with a semi-dry rosé cider like Kite and String’s Rosé, with it’s blend of Cab Franc grapes and apples, or Eden’s Specialty Cider’s Imperial 11° Rosé cider. Both of these ciders are powerfully tart while still being fruit-forward and approachable.

Nigiri is fish, seafood, egg, or vegetables layered on top of sushi rice. If the nigiri uses a bolder fish, or highlights earthier flavors, it’s time to go heavier in terms of the pairing cider. The same can be said for sashimi, which is simply the thin slices of seafood or meat without any rice.

This is when I’d choose a lightly sparkling cider, with either some tannic presence or barrel aging (or both). Dunkertons’ Black Fox Organic Cider makes a fine choice, as does Tilted Shed’s Barred Rock. These two ciders are very different from one another, but I recommend you put the Dunkertons with yellowtail and the Tilted Shed with freshwater eel.

Dumplings

Dumplings can be as varied as sushi, including potstickers and gyoza. They can be served in broth, steamed, or fried, and the fillings can include minced vegetables, kimchi, shrimp, or meat. My mouth is watering just thinking about the delicious dumplings I’ve had with mushrooms, cabbage and crumbled tofu!

These are strong flavors that require similarly powerful ciders. My first recommendation is the rich and tannic Understood in Motion 03 created by Angry Orchard Cider’s Ryan Burk and Tom Oliver of Oliver’s Cider and Perry. It’s silky and structured, perfect for pairing with fried dumplings. If you prefer your dumplings a touch healthier — either steamed or in broth — I think choosing a fruity yet dry cider is key. Virtue Cider’s Heritage Harvest Blend is zingy and crisp, with notes of stone fruit and green apple, something to contrast hearty, soft dumplings.

There are so many options; just think of these ideas as a place to start! Here’s one last word of advice I got from Lee about his pairing process to help you. Lee says, “With any Japanese ingredient or food or dish, I first taste and try to understand what qualities make it interesting. Then I think whether I want to integrate or counter those qualities with cider.”

That makes all the sense in the world, and it makes a great reason to seek out both new Japanese dishes and new ciders. I’ll happily raise my glass to that!

Ready for more cider and food pairings? Check out our suggestions for cider and Mexican food, cider and brunch and cider and CSA veggies!

• Photos: Dish Works

The post Cider Loves Food: Sushi and Japanese Food Pairings appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

It’s officially summer: the season of fireworks, watermelon, vacation and long evenings filled with fireflies. There are so many opportunities for activities that just aren’t possible the rest of the year, like swimming and managing the overactive garden, that sometimes I’m too busy for the kind of cooking I do the rest of the year. And sometimes the kitchen is just too hot to cook! My solution in these situations is to make sandwiches, and I’d love to share a few ways to make delightful cider and sandwich pairings. 

Here are a few of my favorites:

BLTA

My preferred version of the classic BLT is vegetarian bacon, red leaf lettuce and heirloom tomato with avocado on whole wheat toast (hence a BLTA). It’s such a great interplay of textures and flavors! Pair a BLTA with Ploughman Rosedale Cider, a super-tart dry cider made with crab apples. The high-acid profile helps lift up the richness of the avocado and cut through the salty veggie bacon. 

Falafel Pita with Feta and Roasted Carrots

Good falafel is herbal and fragrant, a perfect journey through the initial crunch, followed by a steamy, yielding center. Adding piquant feta, creamy tzatziki sauce, cool diced cucumber and roasted carrots makes a falafel pita a sandwich to be reckoned with. Making homemade falafel is a lot of work, so I recommend getting one to-go from your local falafel joint and accompanying it with Gowan’s Heirloom Cider’s Gravenstein. This cider has just a bit of sweetness, making it perfect for the bitter notes from cucumber skin and parsley.

Smoked Salmon on Rye

No one in my house craves smoked salmon like I do. I prefer its salty satisfaction on thinly sliced rye bread with sprouts and cucumbers. It’s a delicate sandwich, if you go light on the ingredients, but you can really pile them on to make this a full meal. With this sandwich, try a lightly oaked or barrel-aged cider: I like the oaked version of the Fennville AVA Series (Wyncroft & Wyncroft Aged On Oak), but you could open both and see which you prefer. There’s just something about the cider’s warm and twiggy barrel character that pairs so well with the smoked fish flavors.

Halloumi and Beets on Baguette

Ever since I visited Scotland a few years ago, Halloumi has been one of my favorite cheeses. Sometimes called “bread cheese,” Halloumi is a dense, firm Greek cheese that’s a mix of goat and/or cow and sheep’s milk; its main party trick is that you can fry it or grill it for a really cool interplay of textures.

I like Halloumi with baby spinach and sliced beets on a baguette, with either lemon tahini dressing or a zesty horseradish sauce. The beets bring mild earthiness and sweetness, which contrast beautifully with either sandwich spread. This sandwich travels well, so it’s great to pack for a picnic. Drinking Castle Hill Cider’s Celestial with this baguette sandwich is a wonderful treat. The cider reminds me of sweet oranges and green tea. The pairing works because the Celestial brings plentiful bubbles and body, while the sandwich is hearty with firm greens and an almost meaty-textured cheese. Even thinking about this makes me crave this duo!

Banh Mi

Whether you prefer a meat-filled banh mi or vegetarian version with seitan (as I do), this Vietnamese sandwich is distinctive, with pickled carrot, cucumber, chiles and cilantro layered in a beautifully crusty roll. Because of the spicy and sour toppings, try pairing banh mi with sweet ciders. I like using a keeved cider, like South Hill Cider’s 2020 Keeved, for this match. And a keeved cider is a very special way to maintain natural apple sweetness after fermentation.

Grilled Manchego and Quince Paste with Arugula on Sourdough

I couldn’t possibly make a sandwich list without including some form of grilled cheese! This version is a completely decadent one. Start by softening salty Manchego cheese on sourdough bread open-faced style, then spread the other piece of bread with quince paste and toast that, too. Once these two key ingredients are in place and warm, put them together with a small heap of peppery arugula. I pair this Spanish-inspired grilled cheese with Isastegi Sidra Natural. The logic goes, “If it grows together, it goes together.” This sandwich is forcefully flavorful, therefore it needs the high-acid refreshment of this natural Spanish cider. (If you want to try a Basque-style cider made in the US, check out this Cider Culture feature!)

Here’s wishing you a summer of wildly delicious cider and sandwich pairings! For more warm-weather pairing ideas, check out my Cider Loves Food features about Picnic Pairings, CSA Veggies and Grilled Cookout Fare.

• Photos: Dish Works

The post Cider Loves Food: Sandwiches & Cider appeared first on Cider Culture.

In our monthly column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level.

It’s summer: the season of grilling, picnics and lakeside barbeques! Where I live, it’s also the season when a new cycle of Community Supported Agriculture (CSA) begins.

For those unfamiliar with the idea, a CSA is like a farm food subscription, but it’s way cooler than the other subscriptions you might have (even Netflix!). Participants pay up front for a whole season of food, so farmers can have the capital necessary to farm on a small scale. I like it, because my CSA keeps me from turning to restaurants out of laziness. I still go out when I want to, but I’ve already got food to cook at home, so I more often turn to my own kitchen at mealtime, instead. Even better, this means I can choose great cider from what I have in my cellar to create some awesome pairings.

As any CSA veteran will tell you, there are good weeks in a CSA, and there are weird weeks. The start of a season is almost guaranteed to be a few weird weeks in a row, because not that many crops are ripe yet. Our CSA uses some stored winter/spring crops to round out the early summer weeks, but we also encountered some less familiar vegetables, in addition to the asparagus, strawberries and leafy greens we anticipate in the early summer. That doesn’t mean there aren’t still some stellar cider pairings and some amazing dishes to be had. It’s just time to get creative!

Garlic Scapes

These spring vegetables may look alien, but they are loved anywhere with a cold climate because they are edible and super-flavorful so early in the spring. If you’ve not had them, simply imagine the flavor of garlic and then turn up the intensity and green freshness. Some folks pickle them, but I prefer garlic scape pesto.

It’s not hard to find recipes for garlic scape pesto, and I recommend serving it on bow-tie pasta. It’s not a mild dish; garlic scapes are zesty! Knowing that, I think pairing this pasta dish with something complementary means using a semi-sweet easy-drinking cider. I like Black Diamond Cider‘s Jay Walker in this particular instance. The cider is plenty bubbly and has some sweetness, but the heritage apple varieties and plentiful acidity mean that you don’t have to sacrifice complexity. Delightful!

Kohlrabi

Kohlrabi might look like a tentacled beast of a vegetable, but its rough exterior hides mild and crunchy flesh. People are shocked with how likeable kohlrabi is once they actually taste it. My preferred cooking method is cider and brown butter kohlrabi slices. I love to cook with, and pair with, same cider! In this case, it’s Virtue Cider‘s The Mitten Limited Reserve. The barrel-aging gives the cider richness, and the turnips benefit from it, as well. I like a still cider with nice crunchy vegetables like kohlrabi.

Spring Turnips

These bright and mild radishes are not the intense winter ones. These are great just sliced over a salad, or you can cook Hakurei turnips with their own greens. The roots turn even sweeter when cooked, and that makes a fascinating contrast with the earthy greens. To keep up the theme of contrast, I recommend pairing this with something on the rich and aromatic side. The perfect choice has to be Tieton Cider Works’ Sparkling Perry. The tannic heritage fruit and natural sweetness of this perry create just the right interplay of flavors with both the greens and the roots in this dish.

Radishes

This is one for the early hot days when you do not want to turn the oven on or even light one burner. These little sandwiches are the perfect combination of crunchy, buttery, rich and salty! All you need to do is slice up a few radishes, butter and salt some slices of hearty bread using high quality butter and place the radish rounds to create mini open-face European-style butter sandwiches. Don’t forget good sea salt — it’s important!

There couldn’t be a simpler dish, so pair it with a cider with both body and complexity. Colorado Cider Co.‘s Block One. The cider is off-dry and acid-driven, which makes the salt and butter feel even more decadent. Radishes bring maximum freshness, and there’s a green tea quality in the cider that works beautifully with them.

If you aren’t signed up for a CSA, look for any of these vegetables at your local farmers market! And if those particular cider brands aren’t available where you are, look for things with a similar profile in terms of sweetness, mouthfeel and acidity. There are so many great possibilities out there.  

Excited to try more cider and food pairings? Check out our suggestions for cider and Mexican food and cider and brunch!

• Photos: Jenny Pakradooni for Dish Works

The post Cider Loves Food: CSA Veggies Pairings appeared first on Cider Culture.

In our column, “Cider Loves Food,” contributor Meredith Collins (blogger extraordinaire at Along Came a Cider) is looking at different cuisines and finding the perfect ciders to help take your meals to the next level. 

No matter what the weather looks like outside, spring is here (we’re just going to keep saying that until it comes true). One of my favorite things about spring is brunch season — from Easter to Mother’s Day plus the many graduations at this time of year, brunch seems more popular than usual. Whether seated in a cozy corner of someone’s home, or watching the world from a sidewalk table, brunch is the meal for relaxed socializing over delicious dishes and tasty drinks.  

Brunch food is often hearty breakfast fare, sometimes enhanced with a little twist, and I think cider can be — and should be — part of that creative flair. Brunch and cider go well together for a few reasons: First, it can easily take the place of a sparkling wine at the brunch table. Cider instead of Champagne, cava, or prosecco just makes sense, because you can still get those fruity bubbles at any point on sweetness/dryness spectrum. But, the lower alcohol level means that a second flute of cider does not turn a brunch morning into a sleepy one.

Now, let’s talk about specific cider and brunch pairings!

Champagne Style

Back to bubbles, because that’s what I really want to talk about. Bubbles lift up rich dishes and bring out nuances of flavor. They literally mist flavor up out of the glass, and when consumed with food, bring more of those food flavors with them. The first cider type necessary for brunch is anything twice fermented in a Champagne style. Pair these ciders with delicate side dishes, like fruit salad and smoked salmon.

Bottle to bring along:

• Castle Hill Levity: This company makes a few natural sparklers, including Terrestrial and Celestial. But lately, I’ve been going crazy for the acid-forward Levity with notes of orange and passion fruit, crafted in buried terracotta vessels and aged on the lees.

Cider Mimosas

What is brunch without carbs? It’s not brunch at all in my book! Lately, I’ve been really excited about Dutch Baby, a light and fluffy pancake variant that’s actually a very large version of a popover. They can be made savory or sweet and either way, they are a delightful interplay of stretch and crunch.

My recommended pairing here is as classic as they come: Mimosas.

Marvelous mixers:

• Whitewood Cider Co. Olivia Newton-Jonathan Cider Blend: This semi-dry is perfect for a fresh-squeezed grapefruit mimosa.
• Whetstone Ciderworks Orchard King:  A tart dry cider is what you need to give some backbone to a traditional O.J. mimosa. I like having these two versions because everyone has a different notion of the ideal balance of sweet and tart. These two ciders are both very acid-driven in their profiles, but they’re just different enough that they each pair with their respective juice very smoothly.

Shake Up Shakshuka

For the main dish, you cannot beat shakshuka: It’s bright, warm and savory. It doubles down on the umami, which makes it another stellar food for pairing with cider. Versions of shakshuka come from the Middle East and North Africa, and lately, it’s become a hip brunch staple in all-day cafes and breakfast spots. Eggs are poached in a divine tomato sauce and are frequently topped with cheese and herbs. There are some great recipes online, if you want to tackle making it!

Shakshuka has big flavors, so this is the dish to pair with the most emphatic and fun ciders in your cellar. I like to go a little sweeter and more full-bodied for a cider pairing here, and this is a great place for modern fruit-infused ciders.

https://www.instagram.com/p/Be_VVgKFfEJ/?hl=en&taken-by=2townscider

Fresh Picks:

• 2 Towns Pacific Pineapple: There are a ton of ciders that take advantage of additional fruit for new and different flavors and additional sweetness or richness — and this one does so especially well. Juicy Costa Rican pineapples blend gorgeously with Northwest apples in this unfiltered tropical party.

• Ploughman Cider Pinot N’Arlet: This cider is a wild ferment, and that wildness comes through in the cider’s flavors. This cider was aged on the skins of local pinot noir grapes, giving the cider an extra dimension of fruit flavor, as well as some lovely color. I like it as a pairing for savory Shakshuka for that sweet savory contrast, each with the intensity turned way up!

Savory Sides

With all of the cumin-rich tomato broth, this brunch is begging for some potatoes to dip right into the shakshuka. I recommend keeping it simple with roasted spring potatoes with salt and rosemary. Ideally, choose a mix of fingerling and red-skinned potatoes, quarter them, toss with olive oil, rosemary and a pinch of table salt then roast them at a high temperature until they soften up. Once cooked, sprinkle generously with flake salt.

Even a humble side like this deserves a cider pairing of its own. This dish may have a very small number of ingredients, but what’s there balances well, just like rosé cider, its perfect pairing. Rosé cider is taking the cider world by storm right now — it’s fun, springy and different.

Think pink:

• Virtue Cider Rosé: The zingy fruitiness of the cider contrasts the salt and crunch of potatoes beautifully. Though some cider companies turn their ciders pink and call it a day, Virtue borrows from winemaking traditions — using heirloom Michigan apples aged in French oak barrels — and really nails the crisp, dry flavor profile that’s made the wine version so popular.

I hope these recommendations reveal just how flexible cider can be for the best meal of the week: brunch. Between cider’s range of sweetness to dryness and its wonderful effervescence, it is the ideal drink for brunch. How have you incorporated cider into your brunch traditions?

• Feature photo and rose photo: Virtue Cider
• Brunch table, Dutch baby and Shakshuka photos: Bigstock
• Pinot N'arlet photo: Ploughman Ciders

The post Cider Loves Food: Cider and Brunch Pairings appeared first on Cider Culture.