Happy Woodchuck Day!

Forget about Groundhog Day. This year, Woodchuck Hard Cider has declared February 2nd is Woodchuck Day! That sounds like a lot more fun than waiting for Punxsutawney Phil to stick his head out of a hole. Venues all over the country will be holding events, and there’s even an official Woodchuck Day badge to earn on Untappd.

We decided to celebrate in style by making 2 Woodchuck-inspired appetizers and 1 Woodchuck cocktail. And since Woodchuck Day also happens to be Super Bowl Sunday, these recipes would also be perfect for a Super Bowl party.

Woodchuck Barrel Select Old Fashioned

Makes 1 Drink

1 teaspoon sugar
2 dashes bitters
¹⁄₂ ounce water
1 maraschino cherry
1 orange wedge
1 ounce bourbon (we actually used Jack Daniel’s–close enough!)
1 ounce Woodchuck Private Reserve Barrel Select Cider
Ice

1. In an old fashioned glass or other short glass, muddle sugar, bitters, water, cherry and orange (the back of a large spoon works well).
2. Add bourbon and cider and stir.
3. Add ice. Top with more cider if desired.

Pork Meatballs with Woodchuck Smoked Apple Barbecue Sauce

For the Meatballs:

2 Tablespoons Woodchuck Smoked Apple Cider
1 egg
¹⁄₂ cup parmesan cheese
¹⁄₄ cup Italian style breadcrumbs
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon onion powder
¹⁄₈ teaspoon crushed red pepper
Salt and pepper
1 pound ground pork

For the Sauce:

1 tablespoon butter
¹⁄₂ medium onion, diced
1 ¹⁄₂ cups Woodchuck Smoked Apple Cider
¹⁄₄ cup ketchup
¹⁄₃ cup apple cider vinegar
1 6 ounce can tomato paste
2 tablespoons brown sugar
Salt and pepper

To Make the Meatballs:

1. Combine everything except pork in a large bowl.
2. Add pork and mix with your hands until well combined.
3. Shape mixture into 1-inch round balls.
4. Heat oil in large skillet over medium heat. Cook meatballs in batches for 10 minutes until well browned and cooked through.

To Make the Sauce:

1. Heat butter in a medium saucepan over medium heat. Add onion and sauté until onion is soft.
2. Add remaining ingredients and bring to a boil, cooking until liquid is reduced by about 1/3.

Pour sauce over meatballs and enjoy!

Woodchuck Cider Pub Cheese

2 cups shredded Cabot Extra Sharp or Seriously Sharp cheddar cheese
2 cups shredded Colby cheese
2 tablespoons cornstarch
1 cup Woodchuck Farmhouse Select Cider or your favorite Woodchuck cider
1 tablespoon Dijon mustard
3 tablespoons pickled jalapenos, coarsely chopped
¹⁄₈ teaspoon ground red pepper

1. Combine cheddar, Colby and cornstarch in a medium bowl. Set aside.
2. In a medium saucepan whisk together cider and mustard. Cook over medium-high heat until boiling. Slowly add cheese mixture, a little at a time, stirring constantly until smooth.
3. Remove from heat. Stir jalapenos and ground red pepper.
4. Serve immediately with bread or crackers, or transfer to a 1-quart slow cooker or fondue pot.