The Perfect Pair - Cider & Food

When I called Olaiya Land and asked her if she had an interest in exploring recipes with cider, there was a long pause, and then she said, “That’s brilliant. I’m in the business of food and I don’t know what to pair with cider.” So began the journey of creating or finding recipes that marry the flavor profiles of our ciders with the ingredients in each recipe. The recipes and images that we post would not happen without the culinary skills of Olaiya Land, the photographic eye of Rina Jordan or the curiosity of Sharon Campbell whose current life mission is to impress upon everyone that cider is what pairs best with food. Enjoy!

Olaiya adapted this recipe from a braised version that she created. It is extremely successful as a stew and the peanut butter is a wonderful surprise. My dad had a stand by stew recipe that he brought from Arkansas that fills my childhood memories. This recipe feels so sophisticated when I compare the two in my mind. My hope is that this stew creates a food memory at your house. Dinner party?

Go to the recipe 'Spicy Pork Stew with Sweet Potatoes and Peanuts '...

This is the most satisfying soup. When I told Olaiya that I wanted to include this with the fall selections, she said, “I want to make this soup just to see how it tastes. I can’t imagine what it will taste like.” That was my reaction also. Try it. You will be so happy eating this soup: the creaminess of the melting feta with the earthiness of the quinoa – divine. Don’t forget the egg. It really is the essential flavor that the soup needs to come together.

Go to the recipe 'Quinoa Chowder with Spinach, Feta and Scallions'...

If you are looking for a dinner party soup with enough panache to serve to company, this is the one. There are so many things to love about this recipe! Seven small cardamom pods create so much flavor and aroma, and the twenty garlic cloves cook down to this lovely soft texture without any of the harshness of fresh garlic. We grow beans on the farm, and I used a white cannellini bean, but any meaty brown bean will work as well.

Go to the recipe 'Cannellini Bean & Lamb Soup'...

This simple stew combines all of the ingredients you want to eat more of: beans and hearty kale. The smoked paprika takes these simple ingredients and turns them into a balanced supper that you will return to again and again. There is the option of adding sausage for a heartier version. And I must confess the first time I made this, I turned it into breakfast: started with a can of fire roasted tomatoes, added the stew (about 1 ½ cups) waited until it was simmering and dropped in four eggs. It made a delicious brunch, with crusty toast for dipping and paired with our Apricot Cider.

Go to the recipe 'Kale and Chickpea Stew with Smoked Paprika'...

Can you ever have enough tomato soup recipes? On those cold, rainy winter days nothing satisfies me like tomato soup and grilled cheese. Well, this recipe and pairing takes it to a new level. The toast and cheese are on top of the soup and the soup has texture. The fennel in this soup is used in three forms, and the depth of flavor that comes from the three keeps changing with each bite. When we made this soup and tasted it with the cider, we came up with two options. Chunky or smooth; bold or subtle, this recipe has it all.

Go to the recipe 'Tomato Fennel Soup '...

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