The New York Times, After Crispy Pigs Ears, 10 Trends for 2013 cites Smoked Everything as a major food trend in 2013 because “smoke’s not just for meat anymore.” From smoked ice cream, to smoked Cherry Coke in Manhattan cocktails, smoke is everywhere.
Traditionally wassailing the orchard occurs on Twelfth Night Eve, observed according to the “new” calendar of 1752, on January 5th. Celebrants following the “old” calendar will wassail on January 17th.
We at United States of Cider have decided to wassail from now through January 17th. Embracing both the Old and New. Being urban wassailers, we may just salute the old trees at our favorite local cider establishment.
The Churchill’s Jenn Dowds shared this wassail recipe with Rosie Schaap of The New York Times. Read the article, quoted below, for a little wassail history and additional wassail mixology suggestions.
“Therein lies the beauty of wassail: more than just another nice-tasting drink, it’s part of a long (if largely forgotten) tradition of celebrating the life that winter can seem determined to snuff out. It’s a fragrant, warming concoction mixed in bulk and set out for sharing…”
Matt Wright of Wrightfood creates a Northwest version of the classic Normandy cider and fish stew using halibut.
Watch the video for a prep to plating view of creating the dish, meet Matt’s dear friend, Normandy Cider, and then visit the Wrightfood blog for recipe details. Enjoy the lovely photos (courtesy of Matt himself), and explore the site for other recipes that would pair extremely well with cider, the seafood and home cured charcuterie sections are good places to start.