Considering the call to please a wide range of cider drinkers, it’s no surprise that Cincinnati-based Angry Orchard is esteemed in the culinary scene. “As a cider maker, I’m always looking at food and trying to figure out what goes with it,” says Angry Orchard cidermaker Ryan Burk, who has collaborated with Kevin Gillespie, owner restaurants Revival and Gunshow in Georgia.
Burk’s favorite recipe for the New Year? Collard green arancini with black eyed pea hummus, which is a southern culinary tradition tied to health and prosperity for the New Year, according to Burk. A collaboration of the cidery and Gillespie, the pairing features not one, but two Angry Orchard core ciders.
While collard greens are typically braised in stock or apple cider vinegar, the Crisp Apple cider makes for an easy substitute to brighten and offset the greens’ bitterness. For the hummus, the Apple Ginger takes the stage, matching the spicy flavors in the hummus, which then contrast “the creamy mouthfeel and character of the arancini,” according to Burk.
Whether health and prosperity are reaped, or just plain palate-pleasing satisfaction, this recipe is one to keep on hand year round.
Collard Green Arancini with Black Eyed Pea Hummus
Ingredients:
Arancini
3 cups chicken stock
1 cup carnaroli rice
½ cup Parmesan cheese, grated
Kosher salt, to taste
Collard Greens
1 cup Angry Orchard Crisp Apple
1 pound collard greens, cleaned and chopped
½ cup bacon, finely diced
1 small onion, minced
2 cloves garlic, minced
2 cups chicken stock
2 tablespoons Frank’s RedHot Original Hot Sauce
2 teaspoon kosher salt
Black Eyed Pea Hummus
1 tablespoon Angry Orchard Apple Ginger
12 ounces cooked black eyed peas, drained well
1 tablespoon tahini
1 tablespoon lemon juice
2 cloves garlic, minced
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
Directions:
For the filling
In a heavy bottom pot, add bacon and cook over medium heat until golden brown. Add onion and garlic, cook for 1 minute. Add stock, Angry Orchard Crisp Apple, salt and hot sauce and bring to a boil. Add collards to the pot, cover, boil for 2 minutes before turning heat down to medium. Stir collards; they should have reduced greatly in volume and be submerged in cooking liquid. Return to a simmer and cook covered until greens are tender, approximately 1 hour. Remove from heat, cool at room temperature. Drain liquid, transfer collards to food processor and pulse for 10-15 seconds, season to taste. Allow any additional liquid to drain, cool before using.
For the hummus
Combine all ingredients in food processor, process until smooth. Season with salt, chill until needed.
For the arancini
Boil broth and ¼ teaspoon salt in a medium saucepan over medium-high heat. Stir in rice, reduce heat to low and simmer until tender, about 20 minutes. Add in Parmesan cheese and season to taste with salt. Spread on a lightly oiled baking sheet, let cool completely. To shape to arancini, scoop ping-pong ball size spoonfuls of rice onto a sheet tray. Make a divot in each ball and fill with a marble size amount of collard green filling; close the balls, transfer to sheet, refrigerate until cold.
Once cold, remove from fridge and follow the recipe for 3 stage breading. Heat oil in deep fryer to 350 °F. Fry arancini until golden brown, about 6 minutes. Serve warm with black eyed pea hummus.
