Cooking With Soda

Jelly-Glazed Grilled Chicken

OK, so this isn't cooking with soda, but we have several FANTASTIC jams and jellies available in the Simpson Spring company store and even more options for locally sourced meats to brush these glazes onto - such as Featherbrook Farm Chicken or Blackbird Farm.

Try this recipe with your favorite jelly or jam -  we suggest Sidehill FarmsBonnie's Jams or Sprig


  • Bone-in Chicken Parts
  • Cooking oil for the grill
  • 2 TBS Olive Oil
  • 8 oz. or so of your favorite jelly or jam


Preheat and clean the grill. Oil the grates.

Mix 1 tablespoon of olive oil and 1/2 of your jam together.

Brush the chicken with the remaining olive oil and season with salt and pepper.

Place chicken on gas grill over medium heat. Cook covered 8 to 12 minutes or until juice is clear when center of thickest part is cut (180°F), turning once and brushing with jam mixture during last 2 minutes of cooking time. Serve with the remaining jam on the side for extra dipping!

St. Patrick's Day Inspired Concoctions

When March comes around our Lemon-Lime Flavored Old Fashioned Soda becomes very popular. So here are a few cocktail and mocktail ideas that will make your "Irish" eyes smile.

Green Party Punch

Juice of 3 limes
3 Bottles of Lemon Lime Soda
3 Cups of Pineapple Juice

Mix all ingredients together. Add ice. Serve. 

Simpson Spring Mojitos

1/2 lime
10-12 mint leaves
1 1/2 cups Lemon Lime Soda
2oz. Your favorite Rum

Add mint leaves and juice of a lime to a glass and mash them to together for a minute or so
Fill the glass with ice and pour rum and soda on top
Garnish with mint and more lime.
Serve immediately.

Simpson Green O'Shandy

Our classic take on a classic.



Simpson Spring Root Beer Glazed Salmon


  • 1 pound fresh salmon filets;  You could also use Swordfish or Mahi Mahi here if you preferred
  • 2 bottles of Simpson Spring Root Beer
  • 2 tablespoon Extra Virgin Olive Oil
  • 2 cloves garlic crushed
  • Salt & Pepper
  • Orange or Lemon Slices
  • Fresh dill


Pour Simpson Spring Root Beer into a small saucepan and simmer until it has thickened and reduced to approximately 1 cup. This may take up to an hour.

Season the salmon with salt, pepper and crushed garlic. Heat a skillet over medium high heat. When it is good and hot, add the olive oil. Add the salmon, skin side up and sear it for 4 to 5 minutes, depending on the thickness of your filet. You are looking to brown the fish and to see the sides of the filet starting to cook. When this happens, flip the salmon over and cook for another 4-5 minutes or until desired doneness. You’ll know it is ready when the fish flakes easily with a fork.

Remove the fish to a plate and spoon the Root Beer glaze over the top before serving. Garnish with an orange or lemon slice and some fresh dill for a beautiful presentation.

This salmon pairs great with your favor couscous side and some steamed greens. We love it with broccoli or in the spring when the asparagus we grow out back is ready for picking!

Ginger Ale Carrots

This fantastic side dish is a modification of Alton Brown's Glazed Carrots recipe. If you are lucky enough to have a Winter CSA or a local farm stand with a winter offering, you may still be able to get some farm fresh carrots from storage. If not, grab a few pounds from your local supermarket. These are so good, you'll want left overs so get more than you'd serve at one meal.


  • 3 lbs Carrots, peeled and sliced into coins
  • 1.5 bottles of Simpson Spring Ginger Ale
  • 2 cloves Garlic, crushed and roughly chopped
  • 2 tbsp of Butter
  • 2 tbsp fresh parsley or chives, chopped
  • Salt & Pepper, to taste


Put a large fry pan or sauteé pan over medium heat. Add 1/2 the butter, the garlic and cook until fragrant. Add the carrots; stir to coat the carrots in the butter and garlic mixture. Add the GingerAle. Bring the pan to a simmer; cover and reduce the heat to medium low for about 15 minutes. Uncover, bring the heat back up to medium-high and continue to cook, stirring frequently. When the liquid is nearly cooked off, add the final tablespoon of butter and cook until the carrots just start to brown on the bottom. Remove from the heat, add the herbs, salt and pepper, and serve.

Soda Burgers

Here's a fantastically different spin on your classic burger. 


  • 1 egg

  • 1/2 cup your favorite Simpson Spring Soda

  • 1/2 cup crushed saltine crackers

  • 4 tablespoons your favorite French-style salad dressing

  • 2 tablespoons grated Parmesan cheese

  • 1 1/2 pounds ground beef



  • Preheat grill on high heat. Lightly oil the grate.

  • In a medium bowl, mix together the egg, just 1/4 cup of soda (save the other 1/4 cup), crackers, 2 tablespoons of French dressing, and Parmesan cheese.

  • Crumble in the ground beef, and mix well.

  • Divide the mixture to make six 3/4 inch patties.

  • Pour the remaining soda and dressing into a small bowl, and mix well.

  • Grill burgers for approximately 3 minutes per side. Brush with the dressing and soda, then continue to grill for 8 to 10 more minutes until your desired doneness, basting occasionally.

Simpson Spring Root Beer Baked Beans


  • 4 slices bacon, cut into 1-inch pieces

  • 3-1/2 cups onions, diced
  • 2 garlic cloves, minced
  • 4 15-ounce cans white cannellini, rinsed, drained OR approximately 1.5lbs of dried white beans, cooked
  • 1 bottle Simpson Spring Root Beer
  • 3 Tbsp apple cider vinegar
  • 3 Tbsp molasses, black strap is preferred
  • 2 Tbsp tomato paste
  • 2 Tbsp Dijon mustard
  • Salt & Pepper, to taste 


Preheat oven to 400°F. Render bacon in large ovenproof pot, a cast iron pot would be great, over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Brown the onions in the bacon drippings that remain in the pot, stirring often, this should take approx. 8 minutes.

Add garlic and stir for 30-60 seconds or until fragrant. Add cooked or canned beans, root beer, molasses, tomato paste, mustard, 2 tbsp of apple cider vinegar, salt and pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes. Stir in the remaining tbsp of apple cider vinegar before serving.