These easy-to-make cider-infused recipes from Top Chef contestant Chef Kevin Gillespie are so delicious!!!
Cider Style Favorites
A few cider favorites from Angry Orchard’s lineup, served cold, will keep guests cheering no matter which team they’re rooting for.
- Crisp Apple: crisp, refreshing and fruit-forward.
- Traditional Dry: bittersweet in the style of English draft ciders.
- Cinnful Apple: fruity, with hints of cinnamon spice.
Game Day Bites
Chef Kevin Gillespie, former Top Chef contestant and owner of Gunshow in Atlanta, GA has created three party-worthy dishes for easy Game Day entertaining.
- Nothing says football like a great dip. Leave the seven-layer dip for the regular season and try Chef Gillespie’s Bavarian-inspired Cider and Cheese Spread.
Bavarian Inspired Cider and Cheese Spread
- 1lb camembert cheese, cut into pieces
- 2Tbl softened butter
- 2Tbl cream cheese
- 1Cup red onion, minced
- 1/3Cup Angry Orchard Crisp Apple Cider
- 2tsp dried mustard
- 1tsp ground caraway seed
- 1tsp ground white pepper
- 1 pinch kosher salt
- paprika for garnish
- sliced green onions for garnish
- warm pretzels to serve
**all ingredients at room temperature to begin
In the bowl of a food processor combine together cheeses, butter, onion, caraway, pepper, and salt. Use the pulse setting to combine into a coarse spread. In small dish mix together hard cider with dried mustard and allow to sit for 5 minutes. Add cider mixture to food processor and pulse to combine with cheese and spices. Remove from bowl and serve garnished with a sprinkling of paprika, green onions, and a basket of warm pretzels.
- Spice up the traditional chicken wings with the Churrasco Chicken Wings with Angry Orchard Chimichurri.
- 4 large egg yolks
- 1/2 cup Angry Orchard Cinnful Apple
- 2 tablespoons poultry seasoning
- 2 tablespoons kosher salt
- 1 cup canola oil
- 20 whole chicken wings, separated into flats and drums, wing tips discarded
- 14 – 12″ metal skewers
In a food processor fitted with a metal blade, blend the egg yolks, vinegar, Angry Orchard, poultry seasoning and salt until the yolks fluff, about 30 seconds. With the processor running, put the pusher tube in the top and pour the oil into the tube (bet you didn’t know the pusher tube has a little drip hole just for this kind of thing!) If you don’t have the pusher tube, slowly drizzle in the oil; this should take about 1 minute, you will hear the sound change to a whop, whop. The mixture will emulsify and resemble a thick mayonnaise. This marinade is very aggressively seasoned. Pour 1/4 cup of the marinade in a small jar, cover and refrigerate. Place the chicken and remaining marinade in a large zip lock bag, massaging the chicken and completely covering with the marinade. Zip the top closed, removing any air as you seal the bag. Place the bag in a bowl and refrigerate while the grill heats and you make the chimichurri.
Heat grill to medium high. Prepare an area of indirect heat to grill the chicken. Remove the reserved jar of marinade from the refrigerator and set aside to be used for basting. Remove the chicken from the zip bag and pat completely dry. Discard the zip bag and used marinade. Using 2 skewers, skewer the chicken through each end, so you have 2 skewers through each wing/drumette, leaving a little space between pieces, so you have nice, flat, 2 skewer, 6-piece kabobs to work with. This double skewer method makes the kabobs quick and easy to turn on the grill. Place the kabobs over indirect heat. After 10 minutes, flip the kabobs, moving them to a new, hot part of the grill, but still over indirect heat and grill another 5 minutes. Baste with the reserved marinade, flip the kabobs and baste again. Grill another 5 minutes for a total cooking time of 20 minutes. Remove the chicken from the grill, brush with the remaining basting sauce, and rest for 10 minutes. Serve with Angry Orchard Chimichurri sauce.
Makes about 11/2 cups
- 1 bunch parsley, stems removed, leaves chopped to make about 1/3 cup
- 3 tablespoons fresh oregano, chopped
- 1/2 cup olive oil
- 1/4 cup Angry Orchard Cinnful Apple
- 2 tablespoons red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon espelette pepper
- 1 granny smith apple, peeled
- 2 tablespoons finely diced red onion
- 2 teaspoons minced garlic
- 1/2 teaspoon dried chili flakes
Mix the parsley, fresh oregano and olive oil together and set aside. The oil prevents the herbs from oxidizing (turning brown). In a separate bowl, whisk the Angry Orchard Hard Cider, vinegar, dried oregano, salt, and espelette pepper until the salt is dissolved. Grate the apple on the largest holes of a box grater onto a paper towel. Stir 1/4 cup of the grated apple, onion, garlic and chili flakes into the Hard Cider mixture and set aside. Just before serving, mix the oil mixture with the vinegar mixture.
- A perfect combination of sweet and spicy, try Chef Gillespie’s Crispy Pork Meatballs in Apple Jelly Cider Sauce.
Crispy pork meatballs in Apple Jelly Cider Sauce
Makes 24 meatballs, feeds 6 as an appetizer
- 1 pound boneless pork shoulder, cut into 2-inch cubes, well chilled
- 1 small yellow onion, 1/4-inch dice
- 6 cloves garlic, thickly sliced, about 2 tablespoons
- 2 tablespoons Espelette pepper
- 1 tablespoon + 2 teaspoons Kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 6 fresh sage leaves, roughly chopped or 1 teaspoon rubbed sage
- 3 sweet Kings Hawaiian® sandwich buns
- 1 egg
- 1 1/2 cups Canola oil for frying
Apple Jelly Cider sauce
- 1 small jar apple jelly
- 1 cup Angry Orchard crisp apple cider
- 1 bottle Heinz Chili Sauce
- 1 jalapeno pepper minced
In a large bowl combine the pork, onion, garlic, Espelette, salt, pepper, Worcestershire, oregano, and sage. Refrigerate until well chilled; the fat should be solid and firm. Chill your meat grinder and the large die. Assemble the meat grinder and grind the pork.
Tear the buns into shreds into a food processor fitted with a metal blade. Process the buns to coarse crumbs. In a separate bowl, whisk the egg and stir in the crumbs until all egg is absorbed. Add the ground pork and mix to combine. Pinch off 1 ounce pieces and shape into meatballs, about 1 1/2 inches around.
Line a half sheet pan with a double layer of paper towels.
Heat a large skillet over medium-high heat. Add 1/4-inch oil and heat to 300°F. Working in batches, add the meatballs in a single layer and cook until brown and crispy, about 2 minutes. Flip, cook another 2 minutes and continue cooking and turning until browned and crispy on all sides, a total of about 6 minutes. Remove to the sheet pan to drain. The meatballs will be a little browner than you think they should be . . . this is right; you really want a nice crust. They won’t be quite cooked through when you remove them, but they will finish cooking as they cool and when you drop them in the sauce.
Add ingredients for sauce into your slow cooker. Allow the sauce to come to a simmer and then lower the heat. Add your meatballs and allow them to sit in the hot sauce for 20 minutes before serving. If you wish to make these in advance you can keep them warm in the sauce for 2 hours or cool down the contents and rewarm in the slow cooker before serving.
Mixologist Hayley Jensen of Taproom 307 in NYC knows Angry Orchard is delicious on its own, but has developed cocktails to mix things up a bit and quench your guests’ thirst.
- Orchard Pass: Perfect for a big group, a splash of sweet tea bourbon mixed with Angry Orchard’s Crisp Apple gives this cocktail big flavor.
- 1 oz Sweet Tea Bourbon
- 6 oz Crisp Apple
- pinch dried cloves
- dash cinnamon
- sliced orange, lemon & apple
Warm ingredients & serve
- Orchard Catch Cooler: A crowd pleaser for sure—Angry Orchard Crisp Apple’s fruit-forward flavor gives a fresh and fragrant aroma to this cocktail.
- 2 medium strawberries, quartered
- 2 basil leaves, julienned (cut into thin strips)
- 2 lime slices
- ½ oz simple syrup
- 1 oz vanilla vodka (I used Stoli Vanil)
- 4 oz Crisp Apple Cider
Muddle strawberries & basil in simple syrup. Squeeze & add the 2 lime slices. Fill glass with ice. Add 4 oz cider. Stir to incorporate ingredients. Garnish with strawberry & lime slice.
- Angry Touchdown: A spin on an Old Fashioned, the bourbon in this cocktail helps bring out the fruitiness of the cider.
- 2 orange slices
- 2 brandied cherries (fresh or maraschino also works)
- ½ oz honey
- 1 oz bourbon (Maker’s Mark)
- ½ oz sweet vermouth (Carpano Antica Formula)
- 3 oz Crisp Apple Cider
Muddle cherries & oranges in honey in hiball glass. Fill glass with ice. Add bourbon and sweet vermouth. Fill glass with Cider. Pour ingredients into mixing cup & back into hiball glass.