Enjoy This Hard Cider-Infused Game Day Recipe
North American Precis Syndicate
Refreshing food and drink can help your tailgating party taste like victory. (NAPS)
Presented by Angry Orchard
(NAPSI)—As football fans everywhere celebrate with tailgating
festivities and game-day grilling, many are looking for a crisp and
refreshing beverage to pair with traditional barbecue favorites and infuse in
exciting new recipes. Hard cider is a fruit-forward and delicious alternative
to beer and wine, making it a winning refreshment and recipe ingredient no
matter the score.
There are two apples in every bottle of Angry Orchard, the leading U.S. cider
maker*. Crisp Apple, Angry Orchard’s most popular hard cider, is made
with a blend of culinary and bittersweet apples that lends balance and
complexity to its bright crisp apple taste. Crisp Apple is available in
6-packs as well as 12-oz. and 16-oz. cans, which are perfect for enjoying
during outdoor tailgating parties. For an easy-drinking alternative for
longer drinking occasions, try Angry Orchard Easy Apple, which is also
available in 6-packs and 16-oz. cans.
Hard cider provides a natural sweetness that calms the heat of flavorful
and spicy dishes, such as hot wings and barbecue, and pairs well with classic
grilling eats like burgers and hot dogs.
Hard cider’s apple-forward flavor also enhances pork dishes ideal
for tailgating, such as the cider-infused Pulled Pork Crostini
with Caramelized Apple recipe below.
Pulled Pork Crostini
with Caramelized Apple
1 bottle Angry Orchard Crisp Apple
2 pounds pork shoulder
2 Tablespoons ground cumin
3 Tablespoons smoked paprika
3 Tablespoons Kosher salt
1 large white onion, chopped
6 garlic cloves, smashed
12-ounce can crushed tomato
½ cup apple cider vinegar
Olive oil as needed
24 French bread rounds
24 fresh sage leaves
2 Cortland apples, sliced
Preheat oven to 250° F. Place pork
shoulder in a baking dish and sprinkle with cumin, paprika and salt. Place
white onion and garlic in pan and pour in tomato, cider and cider vinegar.
Cover tightly with plastic wrap and foil and place in oven to cook until
tender, approx. 3 hours; remove and let stand, loosely covered. Increase oven
temperature to 350° F. Brush French bread and sage leaves lightly with
olive oil and sprinkle with salt; place on baking sheet and place in oven
until crispy; approx. 7 minutes. Flake apart pork
shoulder with tongs or fork in a bowl, adding some of the braising liquid to
the mix to taste. Place small amount of pork shoulder on croutons, and top
with fresh apple slice and crispy sage; serve.
Note: Low and slow are the keys to
making this pork shoulder tender and delicious; the apple cider and apple
cider vinegar add enough tang and acid to help break down the meat and make
it taste even better.
This dish pairs effortlessly with hard cider alone, but if you’re
looking for a new tailgating tradition, try coupling it with Orchard Fest.
½ bottle Angry Orchard Crisp
½ bottle Samuel Adams Octoberfest
Fill ½ pint glass with
Samuel Adams Octoberfest. Top with Angry Orchard
For further recipes, facts and tips, go to www.AngryOrchard.com.
On the Net:North American Precis Syndicate, Inc.(NAPSI)