Cider and Sliders: Golden State Cider x Stemple Creek

Cider and Sliders: Golden State Cider x Stemple Creek

Sliders & Cider: Stemple Creek Ranch Partners with Golden State Cider for a Flavor-Packed Collaboration

At Stemple Creek Ranch, we're always looking for creative ways to bring together the best flavors our region has to offer. This summer, we were honored to be invited by our friends at Golden State Cider to collaborate on their Ciders & Sliders campaign. Golden State Cider took the lead in developing these incredible recipes, bringing together a talented group of chefs and partner brands to showcase the best of California flavors. We were thrilled to be featured alongside amazing local makers including Point Reyes Farmstead Cheese Co., Wildbrine, Sonoma Gourmet, Hot Drops, and Chef Brett LaMott, all of whom contributed their unique products and talents to this project. Our regeneratively raised Stemple Creek Ranch beef and pork were featured as the centerpiece proteins across all three slider recipes, each thoughtfully paired with Golden State Cider's refreshing lineup.

This collaboration celebrates the diversity of California's incredible food community and offers fresh inspiration for your next backyard BBQ, summer party, or casual weeknight dinner. Each recipe is paired with a different Golden State Cider variety, with custom recipes crafted by talented chefs who know how to let great ingredients shine.

Sauerkraut Smash with Kimchi Cheddar Slider

Sauerkraut Smash with Kimchi Cheddar Slider_1

Recipe developed by Golden State Cider and Chef Brett LaMott
Pairing: Golden State Cider Mighty Dry

Serves: 6

Cider Caramelized Onions:

  • 2 large white onions, thinly sliced
  • 2 red apples, thinly sliced
  • ¼ cup balsamic vinegar
  • ½ cup Golden State Cider Mighty Dry
  • 1 pinch salt
  • 1 tablespoon butter
  • 1 drizzle vegetable oil

Kimcheeze Spread:

  • 3 cups shredded Point Reyes TomaRashi Cheese
  • ½ cup chopped Wildbrine kimchi
  • ¼ cup thinly sliced green onion
  • 1 tablespoon Hot Drops Fres-Yes
  • 1 tablespoon Hot Drops Tropic Thunder
  • 1 cup mayonnaise
  • 1 lemon (juice and zest)
  • 1 tablespoon salt
  • 12 cracks fresh black pepper

Saurkraut Smashys:

Instructions:

  1. Preheat oven to high broil.
  2. Make Cider Caramelized Onions: Heat vegetable oil in pan over medium-high heat. Add onions and cook until translucent. Add apples, reduce heat to medium-low, add butter. Cook 45 minutes, stirring. Increase heat, add balsamic, cook until coated. Add cider, cook down, season with salt.
  3. Make Kimcheeze Spread: Combine all ingredients in a bowl, mix until smooth, adjust salt as needed.
  4. Prepare Smashys: Heat oil in pan over high heat. Add patty, pinch of sauerkraut, and top with parchment paper. Press to flatten. Sear 1-2 minutes per side. Place cooked patties on baking sheet, top with Kimcheeze spread, and broil until cheese melts.
  5. Assemble Sliders: Spread caramelized onions on toasted buns, top with burger, and drizzle with burger sauce.

Bacon, Egg & Pimento Cheese Slider

Bacon, Egg and Pimento Cheese Slider_2

This slider recipe combines the savory flavors of Stemple Creek Ranch bacon, eggs, and the creamy, spicy goodness of Point Reyes TomaRashi pimento cheese, topped off with a touch of heat and everything bagel seasoning for a satisfying bite. Perfect for any gathering or a cozy meal!

Recipe developed by Golden State Cider and partner chef team
Pairing: Golden State Cider Brut

Serves: 12

Pimento Cheese:

  • 1 cup grated Point Reyes Farmstead Cheese Co. TomaRashi
  • ½ cup cream cheese
  • ¼ cup mayonnaise or aioli 
  • ¼ cup peppadew peppers
  • Hot Drops sauce, to taste (Fres-Yes recommended)
  • Kosher salt, to taste

Slider Filling:

  • 8 strips Stemple Creek Ranch bacon, cooked & chopped (save the fat)
  • 12 King Hawaiian slider buns
  • 12 farm eggs
  • 2 tbsp unsalted butter, melted
  • 1 tbsp everything bagel seasoning
  • 1 tbsp grated Parmesan
  • Kosher salt, to taste

Instructions:

  1. Preheat oven to 350°F.
  2. Make Pimento Cheese: Blend TomaRashi, cream cheese, aioli, peppadew peppers, and Hot Drops sauce in a food processor. Add salt to taste.
  3. Prepare Buns: Place on a baking sheet coated with cooking spray. Cut a circle in the top of each bun, leaving ½-inch of bread at the bottom. Remove the "plug" of bread. Press down the bottom to make room for filling.
  4. Assemble Sliders: Fill buns with chopped bacon, pimento cheese, and a cracked egg on top.
  5. Brush & Season: Mix melted butter and reserved bacon fat. Brush on top of the buns, sprinkle with everything bagel seasoning and Parmesan.
  6. Bake: Bake for 20 minutes, until yolks and whites are set, and buns are golden.
  7. Serve: Serve with more Hot Drops sauce on the side.

Korean BBQ Flank Steak Sliders with Kimchi Aioli & Ginger Slaw

Korean BBQ Flank Steak with Kimchi Slider Recipe
Recipe developed by Golden State Cider and Chef Brett LaMott
Pairing: Golden State Cider Jamaica

Serves: 8

Marinade:

  • ½ cup tamari sauce
  • ½ cup water (or drained kimchi juice)
  • 2 tbsp brown sugar
  • 1 tbsp gochujang
  • 1 tbsp grated ginger
  • 1 garlic clove, sliced
  • 1 tsp sesame oil (plus splash for slaw)

Ginger Slaw:

  • ½ cup Golden State Cider (Ginger Lime recommended)
  • 1 cup shredded green cabbage
  • ½ cup shredded red cabbage
  • 2 green onions, sliced
  • 2 tbsp chopped cilantro
  • 1 tsp grated ginger
  • Juice of 1 lime
  • 2 tsp toasted sesame seeds
  • Sonoma Gourmet garlic extra virgin olive oil
  • Kosher salt, to taste

Kimchi Aioli:

  • 1 egg yolk
  • Juice of 1 lemon
  • 1 cup Sonoma Gourmet garlic & herbs extra virgin olive oil
  • ¾ cup drained Wildbrine kimchi
  • (Optional: Hot Drops hot sauce – Fres-Yes)
  • Kosher salt, to taste

Sliders:

Instructions:

  1. Marinate Flank Steak: Combine marinade ingredients, add steak, marinate 30 minutes to overnight.
  2. Make Kimchi Aioli: Blend egg yolk and lemon juice, slowly emulsify oil while processing. Add kimchi, pulse, season with salt and hot sauce.
  3. Make Ginger Slaw: Reduce cider by half. Toss cabbage, ginger, onions, cilantro, lime juice, sesame seeds, oils, and reduced cider. Season.
  4. Grill Steak: Preheat grill to medium-high. Remove steak from marinade, reserve liquid for basting. Grill 3 minutes per side, basting. Rest, then slice against the grain.
  5. Toast Buns: Toast slider buns or steam bao buns.
  6. Assemble Sliders: Layer steak, slaw, crispy shallots, and kimchi aioli on buns. Secure with skewers if desired.

 

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