Field Blend Perry Pairings

Welcome back to Fork & Cork where we share our favorite pairings for our Folklor wines & ciders. Every month we pick one of our fermented beverages and share a favorite take out pairing, as well as a home-cooked one.

Featured Product: Field Blend Perry

This off-dry perry is made with a blend of Bosc, Bartlett and wild pears from our 75-year-old trees. The cider was wild fermented, aged in neutral oak barrels for 10 months and bottle conditioned for delicate carbonation. 

Home Cooked Pairing: Maple Soy Charred Veggies

I'm pairing it with a festive pear and blue cheese salad. Bring this salad with a bottle of our Field Blend Perry to your next holiday gathering for a little bit of crunch, acid and delicious, delicate pear flavor!

Make your pickled onions at least 2 hours in advance, they keep for 2 weeks in the fridge.

For the pickled onions

I use the Love and Lemons recipe.

2 red onions

2 cups white vinegar

2 cups water

⅓ cup cane sugar

2 tablespoons sea salt

Thinly slicing red onion - use a knife or mandolin - and pack them in a mason jar. Heat the white vinegar, water, sugar and salt just enough to dissolve the sugar and salt. Approx 1 minute. Pour over your red onions.

Set aside to cool to room temperature, then store the onions in the fridge. They’ll be ready in 2 hours and keep in the fridge for up to 2 weeks.

For the dressing

1/2 cup apple cider vinegar

1/2 cup maple syrup

Combine the apple cider vinegar and maple syrup in a mason jar. Shake to combine.

For the salad

Shaved Brussel sprouts 

1 pear, sliced thin

Toasted pecans

Crumbled blue cheese

Pickled red onions 

Salt your shaved brussels sprouts, then toss them with the dressing and top with the pear, pecans, blue cheese and red onion. Pair with our Field Blend Perry.