made with CIDER
made with CIDER author Tess Jewell-Larsen
Dedicated to my parents, Susan & Steve, for always encouraging me to continue the search.
Title: made with CIDER Author: Tess Jewell-Larsen Senior Editor: Kathleen Gustin Organized and Designed by: Tess Jewell-Larsen Recipes by: Tess Jewell-Larsen, or otherwise noted on specific pages Photography by: Tess Jewell-Larsen, or otherwise noted on specific pages Recipes originally published on www.hardciderinternational.com First addition published in December 2012. 2012 HardCider International Corvallis, Oregon e-mail: admin@hardciderinternational.com I.S.B.N: 978-0-9887368-0-1 Publisher: HardCider International Printed by: InstantPublishing.com All rights reserved by HardCider International. It is prohibited to reproduce all or any part of this book, whether it be via electronic or paper, without consent from the author of this book. The recipes in this book have been created by either Tess Jewell-Larsen or said people and have full permision to publish. www.hardciderinternational.com The recipes in this book can include eggs, gluten and nuts. If you are allergic to any of these ingredients, or any other ingredients used in the recipes, do not use those ingredients. Neither the author, nor the publisher of this book is responsible for an allergic reaction caused by or eating foods prepared according to any of these recipes.
introduction Table of Contents...i breads...2 soups...18 veggies & beans...34 meats...50 grains...70 desserts...88 cakes...104 index...116
Introduction When I was little my parents made my two brothers and I do chores. One of these was to cook dinner for everyone once a week. We never made anything overly complicated; my middle brother s most typical dinner was ramen noodles with different vegetables and slices of hotdog. (His dinners were usually some of my favorites. The salty ramen noodles with veggies and hotdogs were, in my child s mind, amazingly delicious.) I hated it when my dinner-making day came around; I never knew what to make, and I never thought anything I made was good enough. I remember one specific day that I tried to make a Mexican Tortilla Soup. To put it plainly it was an utter failure. I read the recipe all wrong and I left the tortilla strips in the soup to boil when I was supposed to take them out. Of course, it turned into a mushy mess. I did, however, have two specialties that I made often because they were easy to make and hard to screw up: stuffed peppers and bean soup. All I had to do for the bean soup was dump a gazillion different types of canned beans, canned tomatoes, spices and my secret ingredient: a pinch of brown sugar. The stuffed peppers were equally simple. I d heat the oven, cut the red bell peppers in half and set them in the oven for about 10 minutes, or until they started sweating. While they were in the oven I d make up a big bowl of tuna salad. When the peppers were ready, I d pull them out and stuff them with tuna salad, sometimes adding cheese on top. It wasn t until the last couple years of high school that I enjoyed cooking. During my senior year of high school, I spent six months living and studying in Japan on exchange. I kept a blog and wrote about my adventures. My mother always laughed at them because, according to her: All you talk about is food! There has to be more to Japan than food! It wasn t until university that I fell in love with cooking. It was hard my first year living in the residency halls and not having a kitchen. But it was in second year, living in my own apartment, when experi-
menting started getting a little crazy. I started up dinner nights with a group of friends so that once a week or so we d get together and make dinner. (More often than not it was me making dinner and them watching.) The more travel I ve done, the more interested I have become in experimenting with food. Because of my flair for experimentation, I was intrigued by the challenge cooking with cider presented. With the start of HardCider International, I wanted to write about something on the online magazine that wasn t just about cider, or about the people that made it, but also how people can interact with it not purely as a drink. I started making recipes at home and asking friends and family to help me make up recipes. Gluten-free recipes have been especially important because of the connection between the gluten-free movement and cider. Cooking with cider is not something new, though; for centuries cider has been used to flavor the foods of many cultures. France, England and Spain are all cultures that use cider in their cooking. As an example, a lot of traditional Asturian recipes (from northern Spain) involve cider. Because of this, I have incorporated one of these traditional recipes into the book: Chorizo a la sidra, or chorizo (a traditional Spanish sausage) cooked in cider. Cooking with cider helps add an extra oomph to dishes. It can add a tang-y twist that is hard to get from anything else. As Rachel O Brien, one of the people who has contributed recipes on HardCider International and in this book, wrote awhile ago for HardCider International, Why wouldn t you want to cook with cider? It s the extra jolt of flavor, the game changing ingredient that, as the popular chef Emeril Lagasse would say, kicks things up a notch. Before leaving you to scrounge through this cider cookbook, I would just like to say thank you to the following people who have helped with recipes, photographs and editing for this book: Rachel O Brien, Beth Larsen, Steve Jewell-Larsen, Elaine Ramos, Alex Jenner, Jeff Matarrese and Kathleen Gustin.
breads
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