Found this great article on Spanish cider, or should I say
'sidra' while surfing around looking for information on the Spanish
style of making and serving.
When I was in Asturias last year we visited a number of sidreria
and it is encouraging to see the connection between food and sidra,
whether tapas, or a full meal.
That got me thinking then more generally about food and cider
together.... (mmm, there are worse things to think about)! Is there
a universal link between certain foods and cider, or are there more
local traditions specific to a certain area. I think the common
associations are pork and cider, or cheese and cider.
When I was in Frankfurt earlier this year, I was intorduced to
'Handkäse mit Musik'. if you haven't had the pleasure of trying
this, then I can only suggest you seek it out if you are in
Frankfurt, mainly for the interesting experience this gives your
senses; firstly as you smell the pungent aroma, and secondly as the
strong flavours of the sour milk cheese in vinegar topped with raw
onions hit your taste buds.
So now the search continues for other culinary matches for
cider, and some interesting traditional cider recipes...!