Check out Berry the Bear on Instagram and you’ll see a video of him riding down the street on a motorcycle with his friend Shell the Lobster while “Born to Be Wild” is playing loudly in the background. They end their road trip roped up and climb together and quench their thirst with a can of hard seltzer.
In another video, Shell picks up a hitchhiking Berry and they head to Portland. They stroll through the old harbor, where they visit a few restaurants, including of course the Thirsty Pig.
Berry and Shell are mascots for Wild Maine Hard Seltzer. (A third, Mitch the Moose, loves jet skiing.) They are, the company’s tagline, “Your Favorite Party Animals.” Wild Maine Hard Seltzer is owned by Orono Brewing Co., and its new marketing campaign clearly speaks to the thousands of university students nearby who helped make Hard Seltzer so popular – remember 2019 aka ” White Claw Summer? ” It is their love for the fizzy drink that led Maine breweries to make their own cans and serve them in their tasting rooms right next to their latest craft beer.
Maine breweries used some of their downtime during the pandemic to work on recipes, and a new crop of locally made hard seltzer is now appearing across the state – both canned and on tap.
Lone Pine Brewing’s OH-J Seltzer, brewed with tangerine puree and hops, was made to mimic Portland Brewer’s popular double IPA. Fogtown Brewing Co. in Ellsworth followed up its Fog Melon with Fog Berry (made from cranberries) and Fog Blue (blueberries and lemon juice), and occasionally makes Fog Blanc that is mixed with Sauvignon Blanc.
Orono Brewing’s Wild Maine Hard Seltzer is available in flavors such as mango pineapple (Mitch the Moose), blueberry (Berry the Bear), and lemonade (Shell the Lobster). Abe Furth, co-owner of the brewery, says the company plans to launch another flavor in August; he wouldn’t reveal it, though he said the mascot would be a raccoon.
At this point, Après, which makes hard cider and seltzer, is slated to open in Portland’s East Bayside this weekend, serving hard seltzer like the gin-tonic-inspired vespers made from fresh juniper, coriander and citrus peel.
In March, Sean Sullivan, executive director of the Maine Brewers Guild, conducted an informal survey of craft brewers to find out how many hard selters are making or planning to make. The survey is already out of date. He now estimates that at least 20 breweries in Maine make hard-seltzer, and a handful of others are considering it.
When customers walk through the doors of breweries, Sullivan says, they always ask tasting room managers, “What’s new?”
“This summer I think many of our brewers will answer that question with Seltzer,” he said.
Global sales of hard seltzer were more than $ 4 billion in 2020, up 160 percent from 2019, partly due to more consumers discovering a taste for it during the pandemic. IRI, a data analytics and research firm, ranked new product launches in 2020 in terms of response from quarantined consumers, and Bud Light Seltzer was number 1 on the list with sales of more than $ 100 million.
According to Nielsen, sales of Hard Seltzer in bars and restaurants rose by 73 percent in the summer of 2019, which corresponds to 7.5 million neutrons.
“The Seltzer category is growing fast,” said Sullivan. “Lots of people love craft beer, but they also love being active, being outdoors and leading a healthy lifestyle.”
Most hard seltzer are made in two ways: Many breweries ferment a mixture of cane sugar and water and then add carbonic acid and flavor. Others start with distilled spirits instead of doing the fermentation themselves and then add carbonation and flavor at some point during the process. The hard-seltzer craze feeds consumers’ desire for healthier options with less alcohol and fewer calories and carbohydrates than beer or mixed drinks, but just as much flavor. A typical 12-ounce can of flavored hard seltzer has about 100 calories – sometimes fewer – and 2 grams of carbohydrates. Hard seltzer is popular with gluten-free consumers because it is not made from grain.
And flavored seltzer appeals to people who like variety. Three summers ago, Portland’s Peak Organic Brewing Co. was ahead of its time when it started making hard seltzer (according to founder Jon Cadoux, it made the country’s first certified organic hard seltzer). The repertoire now includes a dozen flavors such as blackberry-lime, strawberry-cucumber and lemon-elderberry. Cadoux says the selters have become a “decent part of our business.”
“People are looking for packs of varieties with multiple flavors, as opposed to a pack of 12 of the same flavor,” said Cadoux. “Nobody wants six-packs, we found.”
Tom Madden, brewer and co-founder of Lone Pine Brewing Co., believes the craft beer movement has partly set the table for seltzer by making fruit-forward beers and “beer a little less beery.”
When the local craft beer movement started, their image was of beer freaks brewing in their garages and dreaming of making beer for the masses. It felt like an exclusive club and intimidating for some casual beer drinkers. Madden says selters help brewers be more inclusive, as his own brewery tried with its Portland Pale Ale – a beer that can stand on its own but was also a simple introduction to craft beer – and its Holy Donut Series that with. the popular local donuts are made.
“We’re softening the edges of craft beer so that it feels a little less like an exclusive group and more of an opportunity for everyone,” said Madden, “and I think Seltzer is offering that to the general public as well.”
This is an important tactic at a time when tasting rooms are more like communal spaces than bars, welcoming families and people of all ages who may or may not be craft beer drinkers. Not offering something for everyone, say the Maine brewers, is akin to reserving a table for four in a restaurant and then having dinner for just one or two people.
The Maine-made Hard Seltzer also offers local options for consumers who have drank national brands like White Claw and Truly, as well as local craft beer offered alternatives to bulk beers like Miller and Coors.
Hard Seltzer’s attraction to younger folks who grew up after the craft beer explosion and who reportedly have more adventurous, flavor-conscious palates than their parents, was made of Hard Selters’ appeal. Most brewers say the interest is younger, but unlike Zima – a sweeter beer alternative from the ’90s that late-night comedians poked fun at and which was like kryptonite for men – people across the gender spectrum seem tough Selters to enjoy.
“It’s definitely cross-gender and maybe it’s tapering,” said Cadoux. “But that was also the case with craft beer.”
Furth looked at the demographics of Wild Maine Hard Seltzer’s Instagram followers and found that the majority are between 21 and 44 years old, with the largest age group – 52 percent – falling into the 25- to 34-year-old category. 56 percent of the followers are women, 44 percent are men.
Kim O’Donnell, 55, is quite a fan of craft beer – Rising Tide Brewing Co. is right next door – but the Portland resident and partner became big seltzer fans during the pandemic after they picked up a can of Lone Pine blueberry lemon Brewing tasted taste.
“I thought, wow, this is dangerously good because it wasn’t that cute, it was very light, and it went really well with pizza,” she said. “It felt like a better alternative to a heavy beer. And now that we had some hot weather and it was August in June and July, I personally find the Selters a lot more refreshing than a beer because they are not that heavy. It doesn’t feel like you’re drinking a vodka tonic or a gin and tonic. It feels a little less intense. “
So will Hard Seltzer Mainers be seduced by craft beer? Is the growth of locally produced craft beer an attempt to stave off competition in a crowded craft beer market and capitalize on a trend? Maine brewers say it’s not that easy, and neither is one or the other, beer or seltzer. (Plus, beer has been around for thousands of years and probably won’t go anywhere.) Furth says his team started making hard seltzer because of the enthusiasm of many college-aged employees and customers at the brewery. And he points out that Orono Brewing’s beer production is actually increasing.
“There’s still plenty of room for all of the breweries,” he said. “And there are certainly a lot more people here who make beer here than seltzer.”
According to Nielsen, 75 percent of Hard Seltzer drinkers also buy beer.
Sullivan said Hard Seltzer is actually taking market share from craft beer, but isn’t ringing the death knell of your favorite IPA just yet. He notes that Maine’s craft beer industry has grown from zero to 100 in the past 10 years, which is “a very short time for an industry to mature”. He uses the LL Bean analogy: at some point the company decided to be able to sell something other than hunting boots. Did that mean they gave up hunting boots?
“The same goes for breweries that offer shelter, work with farms to produce food, and grow some of their own ingredients,” Sullivan said. “You hear from customers and grow and change spontaneously to build long-term, sustainable businesses.”
For his part, Seltzer fan O’Donnell thinks diversification is “a really smart move”.
“Just as you can have a favorite brewery,” she said, “you can now have a favorite hard seltzer brewery.”
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Zoodle Ramen Bowls Recipe (Dairy-Free, Gluten-Free, Low-Carb)
Would you like to combine your lunch break with some healthy alternatives? Do you want to save grain – even just a little? Are you trying to eat more plants? Do you have a lot of zucchini to consume? If you answered yes to any or all of these questions, try this zoodle ramen bowl recipe. It’s full of vegetables and flavor, and easy to make! Not to mention, it’s naturally dairy-free, gluten-free, grain-free, nut-free, and low in carbohydrates to suit various nutritional needs.
Zoodle ramen is how we make superfood bowls at home
This recipe is just slightly different from the recipe for Vegetarian Ramen Zoodle Bowls in. modified The Atkins 100 edible solution. In the past, all Atkins food was milk-filled, but in recent years they have struggled to offer more dairy-free low-carb options like this one. It’s full of cheap, everyday veggies and just enough protein for balance.
But what if you don’t have a spiralizer? There is no rule that you have to do zoodles. You can simply slice or chop the zucchini to make a delicious Japanese-style soup. The spiraling just makes it “ramen”.
Special Nutrition Advice: Zoodle Ramen Bowls
According to ingredients, this recipe is dairy-free / dairy-free, gluten-free, grain-free, tree nut-free, optionally peanut-free, optionally soy-free, optional paleo, and vegetarian. Be sure to choose a broth that suits your nutritional needs.
For egg free Zoodle Ramen Bowls, replace the egg with your favorite protein. We like tofu (not soy free) or chicken with this dish. Use a vegetable protein for vegan.
Zoodle ramen bowls
Author: Colette Heimowitz
Recipe type: main dish
- 4 large eggs
- 2 cups of water, plus extra for boiling and ice water
- 1 liter (4 cups) vegetable broth
- 3 cups of broccoli florets
- 4 cups of spiraled zucchini
- 1 (5-ounce) sachet of baby spinach
- 1 tablespoon + 2 teaspoons of white miso paste (use chickpea miso for soy-free)
- kosher salt, to taste
- 1 tablespoon of toasted sesame oil, plus additional to taste
- 2 cups of mung bean sprouts for garnish
- Chili and garlic sauce, for garnish
- 1 cup of grated raw carrots for garnish
- 4 tablespoons of crushed peanuts for garnish (omit peanut-free and paleo)
- Bring a saucepan of water to a gentle boil. Add the eggs and cook for 7 minutes. While the eggs are boiling, prepare a bowl of ice water. Transfer the boiled eggs to ice water.
- Drain the cooking water from the saucepan, then add the broth and 2 cups of water. Bring to a simmer over medium heat. Add broccoli and fry for 3 minutes. Add the zucchini and spinach and cook until the zucchini is crispy and tender, 2 to 3 minutes. Take the pot off the stove.
- Just take about ½ cup of the broth from the pot into a small bowl. Add the miso paste and whisk it together. Return the mixture to the soup, add the sesame oil and stir. Add salt to taste. Cover to keep warm.
- Remove the eggs from the ice bath. Peel off the shells and cut the eggs in half lengthways.
- Divide the soup between four serving bowls. Top each serving with an egg (two halves) and ½ cup of sprouts. Drizzle with chilli-garlic sauce and additional sesame oil as desired. Top each serving with ¼ cup of crushed carrot and 1 tablespoon of crushed peanuts.
Serving size: ¼ recipe Calories: 251 Fat: 13.5 g Carbohydrates: 22g Sugar: 8.6 г Sodium: 553mg Fiber: 6.6г Protein: 14.9 g
More healthy dairy-free, gluten-free bowl recipes
Thai peanut buddha shell
Smoothie bowl with chocolate, chia, raspberry & acai
Moroccan roasted vegetable power bowls
From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!
Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!
We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!
1. Tahini oatmeal & chocolate chunk cookies
Source: Tahini Oatmeal & Chocolate Chunk Cookies
Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!
2. Cinnamon, oatmeal, and banana bread bars
Source: Cinnamon, Oatmeal, and Banana Bread Bars
The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.
3. Cranberry tea cake
Source: Cranberry Tea Cake
These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.
4th. Caramel mocha overnight oats with whipped coffee
Source: Caramel Mocha Overnight Oats with Whipped Coffee
Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.
5. Paleo blueberry zucchini muffins
Source: Paleo Blueberry Zucchini Muffins
These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.
6. Chocolate millet cake
Source: Chocolate Millet Cake
This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.
7. Three-layer vanilla velvet cake
Source: Three Layer Vanilla Velvet Cake
While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.
8. Simple cinnamon pecan cookies
Source: Simple Cinnamon Pecan Cookies
These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.
Learn How To Make Plant-Based Meals At Home!
For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.
Here are some great resources to get you started:
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Bringing People Together with Easy to make Russian Comfort Food
Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.
There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.
So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.
Why Russian Food?
Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.
Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.
However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.
But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.
Why are people now more interested in foreign kitchens?
Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.
Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.
Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.
What is a multicooker and can they really help someone cook?
A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.
Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.
Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.
So what is Russian food made of? Is it just a lot of cabbage and potatoes?
Why do Russians eat so many potatoes?
Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.
Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.
Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.
The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.
What is the national dish of Russia?
Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.
It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.
Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.
Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.
Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.
Easy to prepare Russian dishes
Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.
Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.
The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.
Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.
Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.
Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.
Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?
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