- Angry Orchard Summer Honey — Summer Honey is Angry Orchard’s new summer seasonal cider. Smooth, light and refreshing, this cider has a subtle touch of wildflower honey to complement the bright apple notes.
- Angry Orchard Crisp Apple — Crisp, juicy and fruit-forward, Crisp Apple has the perfect balanced cider taste.
- Grilled Vegetable Salad with Creamy Hard Cider Vinaigrette – the sweetness of the vegetables is enhanced with the cider’s fruit-forward apple flavor!
- Cheddar Bacon Burger Sliders with Angry Orchard BBQ Sauce & Charred Jalapeño Relish – this recipe is easy to make and is great to assemble with the kids!
- Angry Orchard Crisp Apple Bulgolgi Lettuce Wraps — take your tacos and give them a hard cider twist! These are easy to make and another great meal to assemble with the kids — not to mention it’s absolutely delicious!
Angry Orchard Crisp Apple Hard Cider Bulgogi Lettuce Wraps
Using Angry Orchard Crisp Apple in the marinade adds layers of flavors and contrasting sweet and tart notes, and the slight acidity of the cider helps to tenderize the meat. The sweet apple flavors complement the savory notes of the marinade. When enjoying the lettuce wraps with a glass of Angry Orchard Crisp Apple, the bright and fresh juicy apple flavors in the cider balance the tangy, salty, and savory flavors in this dish. The sweet flavors of Bulgogi are enhanced by the sweetness in the cider, whereas the acidity will cut through the heavier flavors and cleanse the palate for the next bite.
Makes 8 wraps
1lb thinly sliced beef ribeye
½ cup Angry Orchard Crisp Apple cider
1 small onion, baseball sized, pureed
4 cloves of minced garlic
2 teaspoons minced ginger
2 ea green onions sliced thin
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 teaspoon finely ground black pepper
1 tablespoon roasted sesame oil
1/4 cup kochujang (red pepper paste)
1/3 cup daenjang (soybean paste)
7 cloves of minced garlic
½ cup minced sweet onion
1ea jalapeno pepper minced
2 tablespoons rice wine
1 tablespoon rice syrup
1 tablespoon roasted sesame oil
2 teaspoons Angry Orchard Crisp Apple cider
8 fresh butter lettuce leaves
thinly sliced green onions
sliced raw garlic
Combine all ingredients for marinade in a large zip top freezer bag. Work marinade into meat and coat evenly. Squeeze air from the bag and seal. Place bag in refrigeration for 24 hours. To prepare the sauce place all ingredients except cider in a food processor. Pulse together into a smooth paste. Add the cider and pulse to combine. Remove from bowl and reserve. The sauce can be made up to 3 days in advance.
Remove meat from marinade and warm to room temperature. Heat a large cast iron pan on the grill over high heat (can also be done inside.) Once pan is very hot, add the meat and spread it out to create one even layer in the pan. Turn the heat off from the pan and allow meat to sear on one side while steaming on the top. After approximately 2 minutes, cook meat on other side for a total cooking time of only 3-4 minutes. Remove meat to a platter. Assemble the wraps by taking 1 leaf of butter lettuce, spooning a small dollop of sauce on the leaf and topping it with approximately 2oz. of meat. Customize wraps with the addition of cooked rice, raw garlic, sliced green onions, and/or kimchi.
Cheddar Bacon Burger Sliders with Angry Orchard Barbecue Sauce & Charred Jalapeño Relish
In this recipe, the addition of Angry Orchard Crisp Apple brings sweetness to contrast the spicy, tangy notes of the slider. The jalapeño relish brings the heat while the juicy sweetness of the cider helps balance that heat, toning it down with the bright apple flavor. When pairing, the fresh apple aroma and slightly sweet, ripe apple flavor of Angry Orchard Crisp Apple will complement the sweet notes of the molasses and the smoky notes of liquid smoke in the burger. This crisp and refreshing cider is a nice contrast to this spicy burger. The sweetness will cool some of that heat, while the bright acidity and slightly drying finish leaves a light smokiness lingering on your palate.
Makes 8 sliders
2 teaspoons ground black pepper
6 cloves of garlic minced
1 dried bay leaf
½ teaspoon ground cinnamon
2 tablespoons hot chili powder
3/4 cup packed light-brown sugar
2 cups Angry Orchard Crisp Apple cider
3 cups apple-cider vinegar
1 twelve-ounce can tomato puree
½ cup molasses
½ teaspoon liquid smoke
2 tablespoons kosher salt
8 ea raw jalapeño peppers
1 cup pickled jalapeno pepper slices
1 tablespoon Angry Orchard crisp apple cider
1 clove garlic, chopped coarse
1/4 cup sweet onion, chopped coarse
1 teaspoon finely ground black pepper
2 teaspoons minced cilantro
1 teaspoon lime juice
12oz ground beef chuck
12oz ground smoked bacon
8oz shredded sharp cheddar cheese
salt and pepper to taste
8 ea slider buns, toasted
To make the barbecue sauce, combine all ingredients together in a small saucepan. Bring mixture to a boil and reduce to low. Cook on low for 30 minutes. Remove from heat and let it cool to room temperature. Remove the bay leaf and discard. Blend with an immersion blender to smooth. Store in an airtight container in fridge for up to 1 month. To make the relish, begin by charring the raw jalapeños on all sides directly over an open gas burner. If you do not have a gas burner, this can be done in a very hot cast iron pan on the grill or on the stove. The entire outside should be charred black before removing them from the heat. Place charred peppers in a bowl, cover with plastic wrap, and allow to cool to room temperature. Once cool enough to handle, charred skins will slip off and can be removed. Discard stem and seeds at this time as well. Place roasted peppers in the bowl of a food processor along with all other relish ingredients. Pulse for a few seconds to obtain a coarse salsa-like texture. Remove and chill. This can be done up to 1 week in advance.
Begin by heating a charcoal or gas grill to medium high in accordance with manufacturer’s instructions. Mix together ground beef, bacon, and cheese. Mix very gently to distribute and portion the mixture out into 8 equal balls. Smash balls down to ½ inch thickness and season the outsides with salt and pepper. Place the burgers on the grill and cook over medium high heat to until the cheese in each patty begins to melt from the meat. This should take approximately 2 minutes per side. Just before removing from the grill, baste the burgers with the barbecue sauce. Remove the meat from the grill and let it rest for 2 minutes before serving. Serve burgers topped with a liberal spoonful of jalapeño relish on top and extra barbecue sauce on the side.
Grilled Vegetable Salad with Creamy Angry Orchard Crisp Apple Hard Cider Vinaigrette
Angry Orchard Crisp Apple cider makes a great vinaigrette because of its bright acidity and sweet fruity flavors. Garlic, used in the vinaigrette, is very distinctive, and the cider helps to bring out more of the sweet side of the garlic than the tangy, pungent side. The shallot is used to contrast the sweet apple flavors in the dish, while the lemon juice brightens. You can also complement your salad with a pint of Angry Orchard Crisp Apple hard cider. There’s an inherent sweetness in vegetables which is brought out by the cider’s fruit-forward apple flavor, whereas the cider’s subtle dryness and bright acidity balance out the sweetness.
Serves 8 (as a side dish)
1 bunch green beans, tipped
1 bunch fresh pencil sized asparagus, peeled and bottoms removed
20 fresh brussel sprouts, sliced in half
6 ea baby carrots, tops removed, peeled and quartered lengthwise
1 cup snow peas
1 cup sugar snap peas, tipped
1 red bell pepper, julienned
3 tablespoons grapeseed oil
1 tablespoon kosher salt
1 clove garlic, minced
1 shallot, minced
1 teaspoon coarse ground black pepper
2 teaspoons kosher salt
¼ cup Angry Orchard Crisp Apple cider
2 tablespoons lemon juice
1 cup heavy whipping cream, very cold
2 tablespoons extra virgin olive oil
¼ cup finely grated parmigiano reggiano
2 tablespoon finely sliced chives
In a mixing bowl combine garlic, shallots, black pepper, salt, cider, and lemon juice. Let it sit for 20 minutes. Add heavy cream to the mixing bowl and whisk aggressively until the mixture begins to thicken into consistency of melted ice cream. Slowly drizzle in olive oil and adjust seasoning with more salt and lemon juice. Store covered in refrigerator. For the vegetables, heat a charcoal or gas grill to medium high heat following the manufacturer’s instructions. Charcoal is preferred in this preparation. Combine all vegetables together in a mixing bowl. Drizzle with oil and season with salt. Cook vegetables over the hot area of the grill, in a perforated grilling basket until tender, approximately 10 minutes. Some flare-ups will occur and this is encouraged for a smokier flavor. Remove the vegetables from the grill and return to mixing bowl used to season them.
Remove vinaigrette from the fridge and liberally spoon over vegetables. The cold vinaigrette will help to stop the vegetables from over cooking. Toss the vegetables in the vinaigrette and transfer to a serving dish. Garnish with grated parmigiano and chives. Serve at room temperature.
- (1) Small Slice Apple Pie
- (2) Scoops Caramel Ice Cream
- 4oz. Angry Orchard Crisp Apple
- Mixology: Blend ingredients, Rim glass with crushed graham crackers