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Sidra ( apple cider recipe )

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Margi Cintrano View Drop Down
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    Posted: 17 April 2013 at 11:33
 
THE ORIGIN OF APPLE CIDER ( SIKERA ... ) ... AND A TRADITIONAL RECIPE CONCLUDES THIS FEATURE ... 

 
Written By & Photo Courtesy of : Margaux Cintrano
 
 
I have been innovated to write about cider, because it is IBERIA´s CIDER WEEK; LA SEMANA DE LA SIDRA ...


 MARGAUX ATTENDED ASTURIAN SIDRA FESTIVAL IN MADRID YESTERDAY. 
 

 
Asturias, Spain; California; Washington State, parts of Bizkaia, Euskadi; The Iberian Basque Country of Vizcaya; Navarra, Iberia and Normandy, France are three designations of sparkling apple ciders which come in two formats basically; 5 %  alcohol and 0% Alcohol Free.
 
The Asturian Cider, is called SIDRA ( SEE DRA ) which comes from The Greek Word, SIKERA and additionally it has appeared as SICERA in Latin and in Asturias, Spain, it is pronounced SIZRA in the Asturian language of Babel; which is still spoken today. This lovely refreshing sparkling cider similar to a light bubble Cava. 

In Asturias, Villaviciosa, there are historic cider producers since time memorial. Asturias is apple producing on the Green Coast of the Bay of Biscay with Galicia to the west, and Canatabria to the east.
 
THE ORIGINS 

The use of the apple and its Pomares ( apple groves ) date back to pre-historic times. The Hebrews, the Egyptians, the Greeks and the Romans have apples mentioned in their writings.

PLINIO  23 - 79 A.D. 

This gentleman speaks of the drink alone, and mentions APPLE WINE, stating it is the drink of the territory; malorunque omnibus which translates to drinks made of apples alone ... 

Furthermore, about 50 or 60 years prior to Christ, ASTURES ALSO USE CIDER BECAUSE THEY HAD VERY FEW GRAPES ... Palladius, had further mentioned the use of pears in the same way.

As far as the Iberian Peninsula, cider has been well known since times immemorial. Already in the 8th and 9th centuries, documents can verify the names of the ciders and the apple groves.


IN BIZKAIA, & ASTURIAS HIGH QUALITY CIDERS ARE FERMENTED IN OAK BARRELS ...  


KING ALFONSO VII - the year 950 A.D.  

During the reign of Alfonso VII, he had a daughter out of wedlock, and cider was provided to the Monks, at the Monastery in Oviedo, Asturias, as a means of caring for his daughter.

THE VISGOTHS 

During the Visigothic period, there was a common beverage that was called SICER and which in some ways is very similar, however, less refined. 

THE XII - XIII PERIOD 

During the year 1115, in Avilés, Asturias, a treaty was documented stating;  SICERE could be drunken, cultivated and sold. 

THE ASTURIAN ECONOMY

By the 17th and 18th centuries, cider production was a large part of the Asturian economy. During the 20th century, the cider consumption and business was well consolidated.


80% CIDER PRODUCTION IS ASTURIAN 

The production area of cider is protected by the Designation of Origin Principality of Asturias in Oviedo.


ONE OF THE BEST SPARKLING CIDERS 4% ALCOHOL AND 0 % ALCOHOL ARE PRODUCED BY: MAYADOR CIDER HOUSE ... ( NOTE: THE APPLES USED ARE VERY SIMILAR TO THE USA MAC INTOSH)

ALSO NOTE: THE FOREST DARK PINE GREEN CRYSTAL BOTTLING ... 

Natural Cider is produced in traditional cider houses. There is a traditional family element in Asturias, and the most common type of  legal cider business is the sole proprietor and only 10% are limited partnership companies.  Thus, the family owned apple groves, are able to maintain, traditional methods with limited use of modern machinery and technology.

APPLE CIDER RECIPE - ALCOHOL FREE 

*** STERILIZED BOTTLES ( PREFERABLY GREEN TO BLOCK ILLUMINATION ) - NON OAK BARREL PREPARED ... 

3 kilos of green and red acidic apples ( USA ACIDIC MAC INTOSH ARE PERFECT FOR PREPARING CIDER ) 
500 grams of mountain brown natural honey 
25 grams yeast ( for fermenting in bottles )
1/8 kilo of sugar 
10 litros of mineral spring water
a couple of pinches of cinammon ground 


1) THOROUGHLY wash the apples, and eliminate their peels and cores ( RESERVE PEELED SKINS ) 

2) IN A LARGE METAL STOCK POT, boil the mineral spring water with a pinch of salt 

3) Add the sliced apples 

4) COMBINE THOROUGHLY:  cinammon ground, the yeast, the mountain honey and the sugar 

5) when the apples have emulsified and reduced to " caldo " ( juice ) in the metal pot, add the sweet mixture 

6) THIS IS GOING TO BE BOTTLED AND LEFT TO FERMENT IN A DARK PANTRY BOTTLED AND CAPPED
FUNNEL THE LIQUID INTO THE BOTTLES AND LET FERMENT ... DARK BOTTLE AND DARK PANTRY ... 
ONLY FOREST PINE GREEN BOTTLES, OR BLACK GLASS BOTTLES ARE USED HERE ... DO NOT USE CLEAR BOTTLES ... 

THE RESERVED SKINS OF THE APPLES:  GRATE AND PLACE INTO THE BOTTLES WITH THE CIDER LIQUID. THIS SHALL PROVIDE THE ACID REQUIRED TO FERMENT ... 

THEN, ONCE FERMENTED; THE LIQUID SHALL BE STRAINED THROUGH A CHEESE CLOTH COVERED STRAINER ... 

7) this should take a month or two ... depending on the type of water you have employed

HAVE FUN;
Margaux. 
 



 



 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 05:03
i need a good recipe for a good cider.

Ahron
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 05:29
Ahron;
 
I am going to be finishing the feature today which includes a couple of recipes ... One is French from Normandy and the other Asturian, Spanish ...
 
There are 3 types of Ciders:  Natural Still;  Sparkling; and Apple Brandy Cider ...
 
Then, there are Semi Sweet, Dry and Brut ...  
 
Do you have a favorite DESIGNATION OR BRAND of cider / sidra ? 
 
Please provide more details, and I shall call my SIDRA people and ask them for the general recipe for you.
 
 
Thanks for your interest.
Margaux.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 08:37
I love it, Margi! Great write-up, showing the history, and definitely a recipe worth trying ~ I will see if I can attempt this sometime this year; if possible, I will use some sort of local apple, but we don't have very many, and very, very little varietiy as well, so I may have to resort to using "store-bought" apples. Either way, I am willing to bet that this will be great!
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Post Options Post Options   Thanks (1) Thanks(1)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 08:52
Tas,

My suggestion is not to use, Red Delicious or Golden Delicious or Pink Lady. Use those, green and red Mac Intosh type; acidic apples. 

We are going to play with this too ... Need to get some dark forest green bottles ... 

Thanks so much, and I have more photos, that I had taken at the SALONS GOURMETS and that were given to me by a friend from Galdakao, Bizkaia. 

Margaux. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 11:39

I'll keep that in mind, since MacIntoshes are available here ~ Great photos! Asturias would be one of the first provinces that I would visit. The photos I've seen of the rustic countryside and the unique-yet-quintessentially-Spanish culture of thos Northern provice really capture my interest.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 18 April 2013 at 12:57
Tas. Asturias Los Picos de Europa Mountain Chain are some incredible rugged lands. The coast is lovely ... However;   we prefer Galicia and Basque Country gastronomically. Galicias is shellfish & baby octopus surf.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2013 at 05:05
Thanks Margi 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2013 at 11:19
Ahron,

Thank you for your interest. 

Do please let us know how it works out ... and all feedback ... Appreciate greatly. 

Of course, do please note: the recipe is for a Non-Bubble, still variety cider ...

Kindest regards and have lovely wkend.
MCD.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 24 Sepeptember 2013 at 13:00
Originally posted by Margi Margi wrote:

Asturias Los Picos de Europa Mountain Chain are some incredible rugged lands. 
 
Margi - a friend who lives in Germany recently sent some photos of a hunting trip in Los Picos de Europa - absolutely beautiful country. He also sent a photo of a dish called fabada that looked incredible - I believe that my sources have this dish, so I  am pretty sure that I will try this cucina de cuchara on one of the cold, grey days that are in store for us as we move toward winter here in Montana!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 Sepeptember 2013 at 04:39

Tas,

I posted a Fabada recipe over a year and a half ago, however, it requires Morcilla, blood sausage or black pudding as called in the USA.

Thank you for compliment.

The Los Picos de Europa:  I am sea person, as you know, however, it surely resembles Jacksonhole, Wyoming and The Nevada - California Divide ... 


I am in editorial deadline and have a trip in 2 weeks, to France, and I am  quite busy. 

Shall prepare some Mediterranean appetiser on Friday night for the Dinner October 3rd. 


Kind regards,


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Post Options Post Options   Thanks (0) Thanks(0)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 26 Sepeptember 2013 at 04:52
Margi you should come visit us in Cape Town. We have some really tasty artisenal ciders here (and thousands of other great things)
Check out some more recipes and reviews - www.addtotaste.co.za
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 26 Sepeptember 2013 at 07:11
Originally posted by Addtotaste Addtotaste wrote:

Margi you should come visit us in Cape Town. We have some really tasty artisenal ciders here (and thousands of other great things)

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 26 Sepeptember 2013 at 09:46

Ahron,


I am aware Cape Town is quite beautiful.

Perhaps, one day !

With all of us, spread out, it is quite difficult to travel abroad.

This year, I had gone with my younger daughter to visit my Mom and of course, my natal birthplace, Manhattan.

And our condo in Gargano.

The Vet travels 4 times a year for profesional on going projects in Argentina, Uruguay and Brazil.

Thank you for your note.

Been busy and in editorial deadline.

Must finish off the October article by Sunday afternoon.

Margaux.


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