Page 7 - Leisure Living Magazine August 2016

Invitations to your barbecues will get a warm welcome with these sensation- al sliders and a re- freshing Angry Or- chard hard cider to go with them.
Celebrated Chef Kevin Gillespie is taking the classic burger up a notch with Angry Orchard Crisp Apple. Hard cider adds sweetness to balance the spicy tangy notes of this summertime favor-
Hard cider adds sweetness to these burgers.
8 ea buns, toasted
For the barbe- cue sauce, combine all ingredients in a small saucepan. Bring mixture to a boil and reduce to low. Cook 30 min- utes, then cool to room temperature. Remove bay leaf and discard. Blend with an immersion blender to smooth.
For the relish, char the raw jala- peños on all sides directly over an open gas burner or
ite. CheddarBaconBurgerSliders
Makes 8 sliders
BBQ Sauce:
2 teaspoons ground black pepper 6 cloves of garlic, minced
1 dried bay leaf
1⁄2 teaspoon ground cinnamon
2 tablespoons hot chili powder
3⁄4 cup packed light-brown sugar
2 cups Angry Orchard Crisp Apple 3 cups apple-cider vinegar
1 12-ounce can tomato puree
1⁄2 cup molasses
1⁄2 teaspoon liquid smoke
2 tablespoons kosher salt
Relish:
8 ea jalapeño peppers
1 cup pickled jalapeño pepper slices
1 tablespoon Angry Orchard Crisp Apple 1 clove garlic, chopped
1⁄4 cup sweet onion, chopped
1 teaspoon finely ground black pepper
2 teaspoons minced cilantro
1 teaspoon lime juice
Burgers:
12 oz ground beef chuck
12 oz ground smoked bacon
8 oz shredded sharp cheddar cheese Salt and pepper to taste
in a very hot cast-iron pan. Place charred peppers in a bowl, cover with plastic wrap, and cool to room
Continued on page 8
Summer Of Cider
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