• Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

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Sika me Manouri: Figs with Manouri Cheese

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Sika me Manouri: Figs with Manouri Cheese

Thanks to chef Marc Provencher of Taverna Khione, a Greek restaurant in Shelburne, for providing this fig recipe.


  • 2-oz. slice of manouri cheese (made from the whey of feta; the best substitution would be halloumi, but if that is not available, you can use warmed feta in the oven, room temperature burrata, or fresh mozzarella)
  • 2 to 4 fresh figs sliced in half
  • Gai’a Assyrtiko vinegar (this is a Greek balsamic vinegar made from Assyrtiko grapes—not easy to find but you can substitute 12-year-old traditional balsamic vinegar)
  • salt and pepper


Preheat grill. Season cheese with salt and pepper. Grill cheese for two minutes on each side. Careful not to let it get too hot and melt away. Place figs around the cheese and drizzle with vinegar. Serve warm.

Other ideas: A sprinkle of mint works well as a garnish and to add another flavor component. Arugula brings a nice peppery note to it, as well. A grilled piece of bread underneath the cheese and figs makes for a nice open-faced sandwich/bruschetta. Grilling the figs is also an option. If the figs are too ripe or the grill is not hot enough, the figs could stick and ruin the fruit. Be sure to oil the figs and make sure the grill is hot! A quick minute on each side will add a nice char and some smoky notes to the fruit.

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