June 21, 2015
Summer is always ripe for cherry pie. But this year, I'm excited about the one that's pouring on draft: Cherry Pie, the cider. This wickedly good blush of sweet-tart dry cider comes from Stone & Key Cellars in Montgomeryville, the eight-month-old custom crush winery from the owners of Keystone Homebrew Supply that's also become one of the state's innovative new cideries. S&K's initial cider series ferments a blend of up to 17 apple varieties from Solebury Orchards to complete dryness followed by a variety of vivid finishes, including a funky wild yeast for "Untamed," or the oaky vanilla of brandy barrels.
March 6, 2015 |
In 2011, when brothers Hank and Steve Frecon wanted to grow profit at their family's 71-year-old Frecon Farms in Boyertown, they began turning some of their apples into hard cider. They were venturing into the fastest-growing alcoholic beverage category in the country - and a thicket of red tape beyond anything they could have imagined. First, they obtained a limited winery license and began fermenting crab apples, Granny Smith, Winesap, and other varieties, producing ciders that, due to apples' natural sugar content, came in around 7.5 percent alcohol by volume (ABV)
March 6, 2015 |
YORK TOWNSHIP, Pa. - Steve and Julie Groff were living the life. Son of a third-generation dairy farmer, Steve was a successful orthopedic surgeon. Trained as a nurse, Julie was a stay-at-home mom to their three kids and manager of the 77-acre, century-old farm they'd bought in 2000. Together, they were raising Standardbred horses and Black Angus cattle, and exploring future business uses of their farm. Then, in October 2011, tragedy struck. Steve had taken his new Cannondale road bike out for an inaugural spin in Glen Rock, 20 miles from the York County farm, when he was hit from behind by a car being driven at 45 m.p.h.
September 26, 2014
B UZZ: Hey, Marnie, I need your help. Is cider a wine or a beer, or just juice? It keeps showing up on tap at the pub, and my pals and I are stumped. Marnie: Cider terminology is a little confusing, Buzz. Almost everywhere else in the world, a cider is a fermented alcoholic drink made from apples or pears. However, in the U.S., "apple cider" is simply apple juice that has not been filtered or pasteurized. That's the cloudy juice you see at the grocery store.
June 23, 2013
Is cider the new beer? Commonwealth Ciders, spun off recently from the Philadelphia Brewing Co., is evidence it just might be. These traditionally dry hard ciders ("Exported from Kensington") are different from many new American ciders, which trend too sweet. Commonwealth's plain flavor is bone dry with a whisper of natural sweetness and an elegant light touch, both in body and calories (just 160). Commonwealth is kicking into summer-refresher overdrive, though, with two new flavors this week, debuting with a tasting at Sunday's Headhouse Farmers' Market.
April 4, 2013 |
This easy chicken dish, from Good Housekeeping's 400 Calorie series, makes use of the best part of the bird: the thighs. It's a perfect April dish to start the trend towards lighter cooking. Makes 4 servings 1 teaspoon olive oil 1 pound skinless, boneless chicken thighs, cut into 1-inch-wide strips 1/2 teaspoon salt 1/4 teaspoon ground black pepper 2 Bartlett pears 2 stalks celery 2 tablespoons lemon juice 1 shallot, minced 3/4 cup apple cider 1 tablespoon Dijon mustard 1 tablespoon chopped fresh parsley leaves 1. In nonstick 12-inch skillet, heat oil over medium heat until hot. Add chicken strips to skillet and sprinkle with salt and pepper.
April 1, 2013
On the northern coast of Spain in Basque country and Asturias, a taste for hard cider instead of wine reaches its height in April, when cider houses called sagardotegi celebrate with calls for "Txotx!" (say: "choach!") and casks are tapped, sending newly fermented fall sidra streaming from holes in the barrel straight into revelers' glasses. Tinto is having its own Txotx party Thursday, and it's an ideal moment to taste how fascinatingly different these ciders are - low in carbonation and vivid with earthy apple essence.
October 5, 2012 |
On Saturday from 10 a.m. to 4 p.m., the 18th century comes to life at Newlin Grist Mill Park's Fall Harvest Festival in Glen Mills. The free festival will feature vendors preparing open-hearth meals from the 17th and 18th centuries. Attendees can see craft demonstrations including spinning, iron making, weaving, iron and potash making, and more. Colonial-period harp and mandolin music will be performed, and at 11 a.m. and 1 p.m. a cappella choir Colonial Revelers will sing. Traveling silhouette artists will draw silhouettes of festivalgoers.
September 4, 2012 |
The freezing temperatures hit four months ago, but their impact is being felt now. At Russo's Orchard Lane Farm in Chesterfield, Burlington County, Michael Russo looks across sprawling fields of apple trees - and counts the cost. The Stayman winesap, golden delicious, and black Arkansas were decimated, but the red delicious and McIntosh appeared largely unaffected. "People come here to pick their own apples in late September and October," Russo, 45, said. "But there won't be as many to pick.
April 5, 2012
2 ounces butter 6 large Spanish onions, peeled and julienned 2 sprigs thyme 1, 12-ounce bottle hard cider 2 quarts beef stock Hard, crusty bread 8 ounces aged cheddar cheeses, cut into four portions Salt and pepper 1. Melt butter in a large Dutch oven over medium heat. Add onions and caramelize until tender and slightly brown. Add thyme and cider, turn heat to low, and simmer for 10 minutes. Add beef stock, cover, and simmer for approximately 1 hour.