January 22, 2010


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Bottles of cheap, at $1.50, Spanish sparkling apple cider with very low alcohol content, are all over the grocery stores in my area. I got one bottle not to drink but to cook with it. I've seen sidra featured in José Andrés's PBS cooking show and the unusual way of pouring or "throwing" the cider is quite interesting. The server holds the bottle high over his head with his arm at full extension and pours a small amount straight over his shoulder into a glass that he holds in his other fully extended arm below (see video). The reason for this is to aerate the cider to enhance the aroma and to get the best flavor out of the drink which should be consumed immediately. I tried a little of the cider, poured it about 3 feet above the glass and still spilled some of the cider. It's slightly acidic and sweet with just a little bit of apple flavor; it's similar to a very light fruity beer without the bitterness. I like it a lot. And finished a little less than half of the [700ml] bottle with my lunch of homemade chorizo patties stewed in it. So I bought some more of the stuff to drink and maybe for stewing Forelle pears.

Chorizo Patties Stewed In Sidra

Chorizos In Sidra
1 pound Spanish chorizo
1 tablespoon olive oil
1 bay leaf
  • Prick the sausages all over with the tines of a fork.
  • Heat the oil in a 2-inch deep skillet large enough to hold all the sausages in one layer. Brown the sausages. Drain all of the fat.
  • Add enough cider to come halfway up the chorizos and bring to a boil. Add the bay leaf, reduce heat to low, cover, and simmer until all the liquid has evaporated, turning the chorizos several times for even cooking, about 20 minutes.
  • Slice into 2-inch pieces and serve with country bread.


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