Angry Orchard, a delicious cider company, has some intriguing ideas for the holiday season. Try these pairings and flavors!
- Cider & Cheese are a match made in heaven — Angry Orchard’s lead cider maker, David Sipes and Max Maître Fromager of MAXVOL, Inc., have teamed up to put together their favorite pairings, great for a new take on a classic holiday cheese tray. Cremont & Crisp Apple, Piave & Cinnful — just to name a few! Our next post will give you all the details!!!
- Cider-infused bites — Most people don’t think of it, but hard cider is a great ingredient to cook with. It’s natural sweetness enhances a variety of flavors and dishes. Cookbook author, restauranteur and Top Chef Kevin Gillespie tested out an Angry Orchard Cinnful Pie with Hard Cider Meringue, an Angry Maple Bread Pudding with Cider Soaked Apples and Cinnamon and a Collard Green Arancini with Black Eyed Pea Hummus to ring in the new year with.
Angry Orchard Cinnful Pie with Hard Cider Meringue
Makes 1 pie
- 1 prepared graham cracker pie crust
- 1 1/4 pound African squash, butternut squash can be substituted
- 1/2 cup Angry Orchard Cinnful Apple Hard Cider
- 4 teaspoons granulated gelatin
- 1 1/4 cups heavy whipping cream
- 1/2 teaspoon salt
- 1/8 teaspoon fresh grated nutmeg
- 8 egg yolks
- 3/4 cup sugar
Peel the squash, remove the seeds, and cut into 3″ chunks. You should have about 4 cups of chunks. Place the squash in a large pot and add enough water to cover the squash completely. Bring to a boil over high heat, reduce the heat to maintain a low boil and cook until the squash is very tender, about 10 minutes. Drain the squash, shaking out all excess water, and puree in a high powered blender until very smooth. Run the puree through a sieve and discard the solids. Measure 2 cups of puree and save the rest for another use. Reserve the blender to the side, you’ll be pureeing the mixture again.
Pour 1/4 cup of the Angry Orchard Cinnful in a small bowl and sprinkle the gelatin over the top. The mixture will bubble a little, stir to soften all of the gelatin.
Place the squash puree, cream, remaining 1/4 cup of Angry Orchard Cinnful, salt, and nutmeg in a 4 quart pot and place over medium high heat. Bring the mixture almost to a boil, just until bubbles start forming around the edge of the pan.
While the squash mixture is heating, beat the yolks and sugar in a large bowl until smooth. Mix some of the hot squash mixture into the yolks to temper them so they won’t scramble, and then whisk the tempered yolks into the squash. Return the pot to medium heat and, stirring constantly, cook the mixture until it thickens, or, as your granny would say “until it coats a spoon” which means when you dip a spoon into the mixture and take it out and drag your finger across the back of the spoon, the line stays clean, this should take about 4 or 5 minutes. Remove the pot from the heat and stir a little of the warm squash mixture into the gelatin, then stir all of the gelatin into the squash mixture. Stir the mixture until the gelatin is completely dissolved. Strain the mixture again and blend again. All this straining and blending will result in a velvety, creamy pie. Stirring frequently, cool the filling to room temperature. When the filling has cooled to room temperature, fill the pie crust, cover and refrigerate 4 hours or overnight until firm.
Angry Maple Bread Pudding with Cider Soaked Apples and Cinnamon-Cider Ice Cream
8 large eggs
1 quart heavy cream
1 cup granulated sugar
2 cups grade B maple syrup
2 teaspoons vanilla extract
1 teaspoon pure maple flavor
1 cup fuji apples, peeled, diced, and soaked overnight in Angry Orchard Crisp Apple Cider
1 pound brioche cut into 2 inch cubes
2 cups Angry Orchard Crisp Apple Cider
1 cup granulated sugar
1 stick cinnamon
1/2 teaspoon ground cinnamon
2 cups half and half
2 cups heavy cream
1 teaspoon kosher salt
6 egg yolks
Combine apple cider, sugar and cinnamon stick in a saucepan over medium-high heat. Bring the mixture to a boil, and cook, stirring occasionally, until reduced to ⅔ cup, about 25 minutes; remove from heat and discard cinnamon stick. Add to the pot the half and half, cream, ground cinnamon, salt, and egg yolks. Whisk until smooth. Return saucepan to medium heat and cook, stirring constantly, until mixture thickens and coats the back of a spoon, about 20 minutes. Pour custard through a fine mesh strainer into a medium bowl, and let cool in the refrigerator overnight.
Process chilled custard in an ice cream maker according to manufacturer’s instructions. Transfer to a storage container and freeze until firm, at least 4 hours.
Preheat oven to 375°F.
Whisk eggs, cream, sugar, 1 cup maple syrup, vanilla, and maple flavoring in large bowl to blend. Add apples and brioche; stir to coat.
Collard Green Arancini with Black Eyed Pea Hummus
3 cups chicken stock
1 cup carnaroli rice
1/2 cup grated parmesan cheese
Bring the broth and 1/4 teaspoon salt to a boil in a medium saucepan over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20 minutes. Add in parmesan cheese and adjust seasoning if necessary with additional salt. Spread on a lightly oiled baking sheet and let cool completely.
Collard green filling
1lb cleaned and chopped collard greens
½ cup finely diced bacon
1 small onion, minced
2 cloves garlic, minced
2 cups chicken stock
1 cup Angry Orchard Crisp Apple cider
2 tablespoons franks hot sauce
2 tsp kosher salt
In a heavy bottom pot add bacon and cook over medium heat until golden brown. Add onion and garlic and allow to cook for 1 minute. Add stock, cider, salt, and hot sauce and bring to a boil. Add collards to the pot and cover with a tight fitting lid. Boil for 2 minutes before turning heat down to medium. Remove lid and stir collards through. They should have reduced greatly in volume and be submerged in cooking liquid. Return that liquid to a simmer and cook covered until the greens are tender, approximately 1 hour. Remove from the heat and allow to cool to room temperature. Drain all liquid from collards and reserve for another use. Transfer collards to a food processor and pulse for 10-15 seconds, taste and adjust the seasoning if necessary with additional salt and hot sauce. Allow any additional liquid to drain from collards then cool before using.
To shape the arancini scoop ping pong ball size spoonfuls of the rice onto a sheet tray. Use your hands to make the mixture into balls. Make a divot in each ball and fill the interior with a marble size amount of chopped collards. Re form the balls to enclose the collards inside, transfer balls to sheet tray and refridgerate until cold. Once cold remove from the fridge and follow the recipe for 3 stage breading.
Heat oil in deep fryer to 350 degrees Fahrenheit. Fry arancini until golden brown on the exterior and warm on the inside, approx. 6 minutes. Serve warm with black eyed pea hummus.
- Put a twist on your bubbly this year with Angry Orchard’s The Muse. The newest addition to the Cider House Collection, this specialty cider is inspired by champagne and sparkling wine and it’s light effervescence is perfect to bring some sparkle to your evening.
Here are some recipes to help you along your holiday way!
- 1 oz Sweet Tea Bourbon
- 6 oz Crisp Apple
- pinch dried cloves
- dash cinnamon
- sliced orange, lemon & apple (for garnish)
Mixology: Warm ingredients & serve. Perfect for making large batches. Simply scale the ingredients up. Very pretty with the fruit slices.
- .5oz Triple Sec
- 3 oz Cranberry Juice
- Top with Angry Orchard Crisp Apple
Mixology: Mix ingredients together and serve in a Champagne Flute. Garnish with a maraschino cherry.
Hope you enjoy! Let us know what you think!