| Booze |

Brew Blog: Samuel Smith's Organic Cider and Crepes

Keep Houston Press Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Houston and help keep the future of Houston Press free.

Rarely do we let sale prices dictate our beer samples, but we were recently taken in by a discount on Samuel Smith's organic cider at Central Market. We decided to pair up the light beverage with a similarly light dinner of vegetable crepes for your consideration. Admittedly we lost the receipt and can't pass on the price ($3.99 for a 550 milliliter bottle, if memory serves), but that's not as important as flavor, right? Right.

First, the crepes:

Mix ¾ cup flour and a pinch of salt. Add a beaten egg and 1 ¼ cups milk. Cover a frying pan with an eighth of the batter and rotate the pan to coat the bottom evenly. Cook 2 minutes on one side, 1 minute on the other. Pretty simple.

We combined Jarlsberg, zucchini and portabella for the filling, which was a strong combo. The crepes, cooked by a friend, came out perfectly, pillowy soft, with the vegetables nice and firm by contrast. The thick cheese texture completed each bite with a building, subtle flavor.

And the cider?

Sharp and sour, tinged with sweet, it was a better version of the thin, saccharine-like finish prevalent in its more common cousins.

As a pairing, the two worked well. The transition from a bite of crepe to a sip of cider was a bit sharp, but was always pleasant on the way back, from sour to the subtle richness of the food. Both were light, airy.

The crisp cider wiped the slate clean with each gulp, letting all the flavors repeat themselves with each bite. The bitterness of the cheese also was cut a bit with each sip. There were bites when we regretted the sourness of the cider, but in general we were happy with this pairing. Too lazy to cook them yourself?

Check out this recent post.

Keep the Houston Press Free... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Houston with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Press community and help support independent local journalism in Houston.


Join the Press community and help support independent local journalism in Houston.