Sam Bloomer of the Side Door Lounge tied for winner of ‘Best Use of Vinegar’ at the George Paul Vinegar cocktail contest last weekend with this recipe. Although it will be impossible to duplicate, it looks fun to try! And stop in the Side Door in Omaha and ask for one!
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Artichoke old-fashion
1 oz Cynar
1 oz Rye Whiskey
1 Bar Spoon of 2:1 Demerara sugar syrup
3 drops homemade bitters
Picked and grilled green bean for a garnish
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The bitters was made from half Prairie Red Vinegar and 100 proof grain alcohol soaked individually for two weeks with herbs then blended together after straining and reduced over heat by half.
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The herbs included, but were not limited to: Safflower, Whole Clove, Mullein, Valerian Root, Hibiscus, Star Anise, Artemisia Vulgaris (Mugwort), Artemisia Absinthium (wormswood), Vanilla Bean, Lavender, Borage Flowers, Linden Flowers, Boldo Leaves, Cinnamon, Cardamom, Eucalyptus and Marjoram
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The green Beans were washed, cut and canned in 50/50 solution with water and the Prairie White Vinegar with dill, rosemary, garlic, salt, bay and a few other spices for four days then grilled with truffle oil and lightly salted.
Tags:
cocktail
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Vinegar is highly reactive - be sure to always store it in glass or ceramic containers. Because our vinegars are unfiltered, we recommend storing them in the refrigerator after opening, to prevent the live cultures from become too overactive.
A little vinegar in the water will help make perfectly poached eggs.
When making stock, add a little vinegar to the water. It will help draw the calcium from the bones and add richness to the flavors.
Add tablespoon of vinegar to your pot of beans to reduce the gaseous effects.
Try adding a teaspoon or two or vinegar to your favorite tomato sauce, white sauce, soup, stir fry…it will enhance to flavor of nearly any dish.
Try drizzling a little Temparia vinegar over fresh strawberries (or other fruit).
Vinegar denatures proteins (which is essentially the same thing as “cooking”). Mexican ceviche is a dish where raw fish is actually “cooked” solely by vinegar.
Tags:
tips
storage
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The natural process of aging vinegar concentrates the flavors and results in a thicker consistency.
One way to simulate a 20-year-old vinegar is to perform a reduction on a young wine vinegar.
Simply boil the vinegar in a saucepan over medium heat until it is reduced to a thick syrup. The vinegar fumes might be strong, so don’t stick your nose too close to the pan. Once made, you can store in a glass jar or bottle and use sparingly.
Put a teaspoon on your steak or add to a special sauce. Add a dash to a pie filling for an extra kick. Sprinkle over fresh strawberries or peaches or pears. A raspberry or apple cider vinegar reduction is SUBLIME drizzled on ice cream.
Tags:
dressing
dessert
vinegar reduction
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2 lb Ground Beef
4 Eggs
2 cups Cracker or Bread Crumbs
3/4 cup minced Onions
salt & pepper
Mix with hands and form into 3/4 inch balls.
Bake at 350˚ for 20 minutes or until nicely browned.
3 cups tomato sauce
1/2 cup Apple Cider Vinegar
1/2 cup brown sugar
Salt and Pepper to taste
1 teaspoon Dry Mustard
1 teaspoon Liquid Smoke
1 clove Garlic
Simmer until thickened.
Add cooked meatballs and simmer until serve.
Place in a a crock pot for a party or buffet.
Tags:
meat
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Beets - 10 smaller or 5 larger sized
2 tablespoons Olive Oil
2 tablespoons Raspberry Vinegar
4 tablespoons fresh soft Goat Cheese
salt to taste
chopped nuts (optional)
If you have time roast the beets: Trim off the greens and bake at 400˚ for 1-2 hours, until very tender.
Otherwise, I usually boil the unpeeled beets for 25-35 minutes, until tender. Once cool enough to handle, slip off the skins.
Slice the beets and drizzle with the raspberry vinegar, olive oil and salt. Toss with small dollops of goat cheese. Garnish with chopped walnuts or pine nuts. Serve warm (though it is also good cold).
Save the beet greens, if young and fresh, for a salad another day. OR add them to the beets: Chop, if necessary, and flash boil them in the leftover beet water for one minute and toss in with the beets.
Tags:
salad
veggie
beets
goat cheese
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