Dinner & Dessert with our new Strawberry Rhubarb Dry Cider

Tue, Apr 4, 2017

It's here for the summer!
Alas, it’s still only April, but that doesn’t mean you can’t get a taste of something as fresh and vibrant as summer. 
Thanks to Wine, Food and Friends, we have 2 great recipes that will help you out.

Strawberry Salad

This salad is super simple, really clean and refreshing and the ingredients will give you a super shot of vitamins. Try pairing this salad with our Rock Creek Strawberry Rhubarb Cider.


3 cups spinach
2 cups strawberries, sliced
100g goat cheese
1 cup pecans, toasted*
For the dressing:**
1 tbs strawberry balsamic vinegar
2 tbs olive oil
*To toast the pecans, set your oven to broil. Layer pecans onto a non-stick baking sheet and broil for a minute per side or until the pecans start to darken
**If you cannot find strawberry balsamic vinegar, substitute the dressing for strawberry or balsamic vinaigrette



Layer the spinach, strawberries and pecans in a large bowl. Crumble the goat cheese on top. In a small bowl whisk together the oil and vinegar for the dressing. Drizzle the mixture over the salad and serve immediately. Serves 2-4.

Once you have had a nice healthy salad for dinner, it is time to get down to the best part of every meal..... dessert!!!


Field Berry & Cider Crisp

It’s amazing how some of the best recipes are so wicked simple and this is no exception. It’s sweet, fresh and a little bit tangy. It’s a fun twist on a classic favorite and one that you won’t want to share.


1/4 cups honey
2 cans Big Rock Rock Creek Strawberry Rhubarb Cider (find it here)
1/4 cup flour
4 cups mixed berries (we used strawberries, blackberries, blueberries and raspberries)*
For the topping:
3/4 cup flour**
3/4 cup oats
3/4 cup brown sugar
3/4 cup melted butter
*If berries are frozen, there will be extra sauce in the bottom of the dish. If this is not desired, defrost the berries and discard the excess liquid before including them in the crisp.
**This can be made gluten free by removing the flour and doubling the oats.



Preheat the oven to 400F.
Combine the honey and cider in a small saucepan over medium heat. Simmer the liquid until reduced to a quarter of the volume (should be about 1 cup of liquid).
Meanwhile, toss the berries with the flour to coat. This will help thicken the sauce. Add the cider reduction and place into a 9×9 inch baking dish. Set aside.
Combine the ingredients for the topping and mix until thoroughly combined. Crumble on top of the berries in the baking dish.
Bake for 30-40 mins or until the topping begins to crisp and the liquid is bubbling around the edges.
Let sit for 10 mins to cool before serving. Serve with ice cream if desired. Serves 4-6.