Strongbow Orange Blossom has a spring-like fresh orange blossom aroma and a smooth yet sweet complexity that goes from the nose to the palate with a fine texture that is well balanced. It finishes with a just the right citrus and floral notes for a delicious and refreshing taste.
Pairs well with sweet and spicy Thai cuisine, and mellows spicy barbequed and sautéed meats.
Sweet and spicy canapés, Mild cows or goat cheeses, Spicy cured meats.
3 cups all-purpose flour
¼ cup sugar
2½ teaspoons baking powder
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon orange zest
1 Tablespoon + 1 teaspoon poppy seeds, plus extra for garnish
12 Tablespoons or (1½ sticks of butter), cubed and chilled
½ cup buttermilk
½ cup + 2 teaspoons Strongbow Orange Blossom Hard Cider, separated
1 cup confectioner’s sugar
1 teaspoon orange juice
½ teaspoon orange zest
Line a baking sheet with parchment paper and preheat oven to 400F.
Mix together all the dry ingredients in a medium mixing bowl. Using your fingertips work in the cold butter until it is well incorporated into the flour mix and the butter pies are about the size of small peas/coarse cornmeal. Add in the buttermilk and the ½ cup of Strongbow Orange Blossom. Mix together until you have a well incorporated dough but take care to not overmix it. Turn dough out onto a lightly floured surface. Pat it into an 8” circle and using a floured knife cut the scones into 8 triangles. Place the wedges onto your lined baking sheet and bake for about 25 minutes, rotating the pan halfway through until scones are golden brown. While scones are cooling make the glaze. In a small bowl whisk together the confectioner’s sugar with the remaining 2 tsp of Strongbow, orange juice & 1/2 tsp orange zest until there are no lumps. Glaze should be thick but still somewhat pourable. When scones are completely cool drizzle with the glaze and then sprinkle with extra poppy seeds.
2 Tablespoons kosher salt
1½ teaspoons ground pepper
1 Tablespoon smoked paprika
2 crushed bay leaves
1 teaspoon cayenne
1 teaspoon sweet paprika
½ teaspoon ground ginger
1 Tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons ground cumin
1 Tablespoon dried onion flakes
5½-6lbs. boneless pork butt
1 bottle Strongbow Orange Blossom Hard Cider
1 large navel orange, juiced (about ½ cup)
Mix together all the dry spices in a small bowl. Rub the spice mixture all over the pork and let it sit overnight in the fridge covered with plastic.
Remove pork from fridge and let it come to room temperature about an hour. Preheat oven to 500 F. Place pork in a large dutch oven and roast for 45 minutes to allow the pork to become dark brown all over. Reduce heat to 325 F and add the Strongbow Orange Blossom Hard Cider and OJ to the pot. Cover loosely with foil. Roast an additional 2 to 2.5 hours until a knife easily pierces the pork roast. Remove from oven and let rest 15 minutes before slicing. Serve with strained pan, juices remaining should be about 1 cup.
Strongbow hard ciders come in a wide variety of delightful flavors, each with its own characteristic bouquet. Get inspired!