Cider Co. Holiday Party Menu Options With the holidays rapidly approaching, we have already started booking parties! Here are this year’s holiday offerings… Appetizers Cider Mill Salad with Apples, Pecans, Crispy Shallots, and Cider Vinaigrette or Warm Brussels Sprouts, Celery Root, Lemon, Brown Butter, Walnuts & Shaved Parmesan Entrees Grilled Cider Glazed Pork Chop, Sweet […]
THANKSGIVING TO GO MENU Turkey Gravy ~ $10 Pint Cranberry Chutney ~ $7 Pint Butternut Squash Bisque ~ $12.95 Quart Green Bean Casserole Small ~ $12 / Large$30 Mashed Potatoes Small ~ $8 / Large $20 Homemade Sausage Stuffing ~ Small $12/ Large $30 Mushroom, Chestnut, & Sage Stuffing (Vegetarian) ~ Small $12/ Large $30 […]
Cider Donuts Are Back! The Cider Co. Food Truck AKA the Donut Wagon is Now Open! Sandwiches, Sweet Treats, and Cider 7 AM – 3 PM Closed Tuesdays & Wednesdays!
Fiddlehead Tempura & Ramp Aioli Fiddlehead Tempura Ingredients: 1 C. Flour 1/4 C. Corn Starch 1/2 t. Baking Powder 1 1/2 – 2 C. Soda Water 1 lb. Fiddleheads Directions: Mix the flour, cornstarch, and baking soda stir in soda water. Dip fiddleheads into the batter and fry at 325° for approximately 1-2 minutes until […]
Fiddle Me This! As we all know, winter in New England can be long! By the time spring comes I am so ready for not only warmer weather but the foods that come with it. While our gardens are just getting ready for planting, Mother Nature has given us the wonderful gift of fiddleheads and ramps to […]
Kona Inn Banana Bread Ingredients: 2.5 cups cake flour (cake flour is key!) 1 tsp salt 2 tsp baking soda 1 cup soft butter 2 cups sugar 2 cups mashed, ripe bananas(about 6) 4 eggs, slightly beaten 1 cup chopped walnuts, optional Directions: Preheat oven to 350. Butter and flour 2 loaf pans. Sift the […]
Kindness is this month’s obsession. (I know it’s not food but don’t worry, I will tie it in with a recipe!) Most of us can agree that we are living in a crazy time. We can all have our different opinions as to why, but the one thing I do know for sure is that […]
We ran the Pan Roasted Monkfish with Heirloom Beans and Blood Orange Nage as a special on the first Friday of lent and due to the nature of the cold weather, Monkfish has such a great meaty texture and mild flavor when cooked perfectly; it’s referred to as “poor man’s lobster.” As cooks, we always have […]
Monkfish Salt, pepper, canola oil. Get pan smoking hot, season fish with salt and pepper. Place fish in hot oil carefully and sear fish until golden brown, 2-3 minutes. Flip and finish in the oven till cooked through. Set aside Heirloom beans (Rancho Gordo’s Flageolet Beans) 1 lb beans, 1 onion minced, 8 bay leaves, […]
Ingredients: 2c. Blood Orange Juice 4 Guajillo Chilies 1 Clove Garlic, Crushed 1 Small Shallot, Rough Chop ½ t. Caraway Seed ½ t. Coriander Seed ¼ t. Cumin Seed 1T Lemon Juice 1T Honey ½ c. Olive Oil Zest of 1 Blood Orange Salt to Taste Directions: Reduce blood orange juice in a pan until […]