Move Over Bland Ciders. There’s a New Kid in Town-Bantam Cider Wunderkind.

Two years ago two enterprising women in Boston had an idea. They wanted to pursue a dream that blended a love of the culinary arts and local agriculture with a business opportunity. Dana Masterpolo and Michelle da Silva noticed that there were many fine wines and craft beers out there but very few fine ciders, especially locally made. Mass produced, unmemorable ciders that were on the sweet side gave inspiration to Dana and Michelle to “create a nicely crafted product, packaged in a more sophisticated way.” Two years later, Bantam Modern American Cider Wunderkind hit Bauer’s shelves and has become a favorite of the staff. Of course, at Bauer, we love local companies! We love being part of the homegrown movement that has been sweeping the Boston area, especially when we are introduced to a product like Bantam Cider.

But a lot had to happen in those two years between inspiration and realization. Good thing it’s in the blood. Michelle grew up making wine with her grandparents, so she knew the perseverance that was needed to make this endeavor a successful reality. To prepare themselves, Dana and Michelle took an intensive course at Cornell University (taught by a top UK cider maker) and dove into the technical aspects of production, such as bio-chemistry.
These two ladies are not afraid to experiment either. It’s through trial and error and endless experimentation with local apples that Wunderkind came to be. Thankfully, New England is one of the largest growing regions in the US for apples, so Dana and Michelle have access to the freshest products and inarguably, some of the country’s best fruit.

Continually inspired by other cider makers, orchard owners and apple enthusiasts, Dana and Michelle have been encouraged by the brewing business. Let’s face it…there are a lot of men in the brewing business so it is refreshing to see a couple of enterprising women making their way. Having the support of great people like Andris Veidis at Blue Hills Brewery, Bill Russell and Harry Smith at Just Beer/Buzzards Bay can go a long way. Not to mention what great write ups in publications like Bevnet, Brewhound and DrinkCraftBeer can do for your sales.

Bantam’s flagship cider, Wunderkind, is named for one of America’s greatest adventurers, Amelia Earhart. Dana and Michelle channel Earhart’s courage and sense of adventure and never allow themselves to settle for something less than extraordinary. This is why we are enjoying Bantam’s Wunderkind today. The cider is crisp and clean and on the first sip you get a nice aroma and flavor of honey. Not overpowering but just a hint of honey that is followed by crisp apple flavor. This is one you can enjoy on a hot summer day (and we know we have a lot of those coming in the next few months).

Drink Bantam by itself or because of its versatility, you can enjoy Wunderkind with an array of different foods at any point of the day. Think brunch with eggs, pancakes or crepes. Have it with your favorite cheese platter, Dana suggests a rich, creamy one such as Brie. It also goes great with salads, fish, oysters, pork and all spicy foods. Dana and Michelle love Indian or Thai with their Wunderkind!

You can find Bantam Cider Wunderkind on the shelves now at Bauer in 22 oz bottles! Pick up a few for your Memorial Day BBQ today!

Bantam Cider will also be at Bauer On Friday, June 18th from 6-8 pm handing out samples of Wunderkind.

Liquid Gold with a Little Spice

Well, the Red Sox home opener is this week and there is no better way to say goodbye to college basketball and hello to the baseball season than with a Jack D’Or by Pretty Little Things.  Brewed in Cambridge, Massachusetts, Jack D’Or is what Dann and Martha Paquette call a Saison Americain and is styled after the Belgium Saison.  This bright, golden yellow farmhouse ale has aromas that are spicy, citrusy with a splash of clove.  But the taste….oh the taste… hoppy with lemon zest and a bit peppery.  This is one of those beers that just make you smile the moment it passes your lips.

According to the Beer Advocate and one of Bauer’s resident beer guys, Andy, Jack D’Or is best suited with curried foods or cheese.  I say why not both.  Buy yourself a few bottles, invite some people over and serve up some crusty bread,  Gorganzola and Fontina cheese to get everyone started.

For the main course though, if you are like me and can’t afford to buy Indian takeout for all your friends, let me give you a nice simple recipe for you to make.  But first… a disclaimer.  I know there are vegetarians out there in the world who enjoy beer too so this recipe is for you.  For those that aren’t, feel free to add sauteed chicken to this dish to make it, shall we say….meatier.

Minted Rice with Garbanzo Curry**:

Minted Rice:

1 cinnamon stick (~3 inches)

2 whole cloves

1/8 tsp cumin seeds

2 tsp canola oil

1 cup of uncooked long grain rice

1 cups of water

½ cup minced fresh mint

Garbanzo Curry:

1 medium onion, chopped

1 cinnamon stick (~3 inches)

1 Tbsp canola oil

1 tsp curry powder

1 garlic clove, minced

¼ tsp minced fresh ginger root

1 can garbanzo beans

1 cup of water

1 can (8 oz) tomato sauce

2 Tbsp lemon juice

½ tsp of salt

½ cup minced fresh cilantro

In a large saucepan over medium heat saute cinnamon, cloves and cumin seeds in oil until aromatic (1-2 minutes).  Add rice; cook and stir until lightly browned.  Add the water and mint and then bring to a boil.  Reduce the heat; cover and simmer for 15-20 minutes-until the rice is tender.

In a large skillet, saute the chopped onion and cinnamon in oil until onion is tender.  Add the curry, garlic and ginger.  Cook 1 minute longer.  Add garbanzo beans (and if you choose sauteed chicken), water, tomato sauce, lemon juice and salt.  Bring to a boil.  Then reduce heat and simmer uncovered for 4-6 minutes until it is slightly thickened.  Discard the cinnamon and add the cilantro.  Fluff the rice with a fork and discard the cinnamon and cloves.  Serve the garbanzo curry over the rice and pour yourself a Jack D’or!

If you really want to impress your friends then make your own curry powder.  I recommend this because fresh curry is more flavorful and more aromatic than store bought.  It’s really easy (if you have a spice grinder that is).

3 Cardamon seeds

2 tsp ground coriander

2 tsp cumin

1 tsp ground turmeric

1/2 tsp chili powder

1/2 tsp of pepper

1/8 tsp of fennel seed

Remove the Cardamon seeds from the pod if needed.  In a spice grinder (or mortar and pestle if you have one) combine all the ingredients; grind until mixture becomes a powder.  This can be stored in an airtight container for 1 year.

**courtesy tasteofhome.com