Blueberrypomegranateinfusedredwinevinegar Recipes

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VINEGAR ROASTED VEGETABLES



Vinegar Roasted Vegetables image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 cups

Number Of Ingredients 8

1 1/2 cups whole white mushrooms
1 medium yellow onion, chopped into 1-inch chunks (about 1 cup)
1 red bell pepper, chopped into 1-inch chunks (about 1 1/2 cups)
1/2 medium head cauliflower, cut into large florets (about 1 1/2 cups)
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup white vinegar
2 tablespoons chopped fresh parsley

Steps:

  • Place a rimmed sheet pan in the oven and preheat to 375 degrees F.
  • Mix together the mushrooms, onions, peppers and cauliflower in a large bowl, then lightly drizzle with olive oil and sprinkle with some salt. Add the white vinegar and toss to combine.
  • Pour vegetables and vinegar into the preheated sheet pan. Bake, rotating halfway through, until vegetables are tender and beginning to brown and the vinegar has evaporated, 15 to 20 minutes. Garnish with parsley.

BLUEBERRY POMEGRANATE INFUSED RED WINE VINEGAR



Blueberry Pomegranate Infused Red Wine Vinegar image

Coordinates with Recipe#381946, Recipe#365773, Recipe#379251, Recipe#383219, and Recipe#379221 and I was unable to buy this vinegar from our small town grocery store so I developed my own with the help of Chef#220195. Allow yourself 3 days before using. Also is good over fresh or grilled stone fruit slices. Might be good in a Korean blueberry shrub cocktail that has Korean soju or Japanese shochu, and a bit of club soda.

Provided by WiGal

Categories     Low Protein

Time 30m

Yield 2 cups

Number Of Ingredients 4

2 cups red wine vinegar
2 tablespoons sugar
1 cup blueberries
1/4 cup pomegranate juice

Steps:

  • Put vinegar and sugar into medium sized sauce pan, bring to a boil, lower to a simmer, cover, and simmer for 15 minutes.
  • While vinegar mixture is simmering, wash blueberries, and dry off with paper toweling; put berries between 2 layers of wax paper; gently crush berries until they pop-to get more of the flavor into the vinegar.
  • Use the wax paper to funnel the berries into the quart jar.
  • Remove vinegar mixture from heat, add pomegranate juice to vinegar, put funnel into quart jar, and pour hot vinegar mixture over blueberries.
  • Allow to cool down for 30 minutes.
  • Cover tightly with lid and let stand at room temperature for 3 days.
  • Shake jar occasionally.
  • Place several layers of cheesecloth in a strainer set inside a glass bowl; dump mixture through to strain out the blueberries; discard the blueberries. You might need to repeat this step.
  • While doing the above step, clean a pint jar and lid to put the vinegar into.
  • Using a funnel pour the liquid into the jar, label, cover, and store in refrigerator up to 1 month. (Guessing on storage, but will err on side of caution until someone with the expertise tells me differently).

Nutrition Facts : Calories 153.2, Fat 0.3, Sodium 22.8, Carbohydrate 28.1, Fiber 1.8, Sugar 23.9, Protein 0.7

HOMEMADE STRAWBERRY VINEGAR



Homemade Strawberry Vinegar image

Fruit-infused vinegar can brighten up a salad, and it's quick to make as well.

Provided by thedailygourmet

Categories     Everyday Cooking

Time P2DT10m

Yield 16

Number Of Ingredients 2

⅓ cup fresh strawberries
1 ½ cups white vinegar

Steps:

  • Slice tops of strawberries off. Place strawberries in a colander and wash off any debris. Pat dry and slice.
  • Pour vinegar into a sealable jar. Add strawberries to the vinegar. Allow the fruit to infuse at room temperature for 2 days.
  • Transfer mixture to a sealable bottle. Strain strawberries from the vinegar if desired.

Nutrition Facts : Calories 1.6 calories, Carbohydrate 0.3 g, Fiber 0.1 g, Sugar 0.2 g

BLUEBERRY POMEGRANATE-TARRAGON MARINATED PORK CHOPS



Blueberry Pomegranate-Tarragon Marinated Pork Chops image

Nick Stellino recipe that I copied from the newspaper. I do not see this recipe at his web site though. I have increased the tarragon. Preparation includes marinading time. Very healthy for a meat dish. I think this recipe would be good for chicken breasts also. RZ does not recognize this new vinegar by Pompeian who sells it. If you cannot buy the vinegar, try Recipe#379227.

Provided by WiGal

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon Dijon mustard
2 teaspoons dried tarragon
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
1/3 cup blueberry pomegranate infused red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
16 ounces boneless pork chops, 4 of them
paprika

Steps:

  • Prepare the Blueberry Pomegranate-Tarragon Marinade which makes about 1/2 cup marinade: combine mustard, tarragon, garlic, salt, pepper, vinegar, oil, and lemon juice in a jar, secure with a tight-fitting lid and shake vigorously.
  • Pour marinade over pork chops and turn pieces several times to coat evenly.
  • Marinate 30 minutes.
  • Prepare grill to medium high heat.
  • Remove pork chops from marinade (discarding excess marinade).
  • Sprinkle both sides with paprika.
  • Grill covered for about 8-9 minutes on each side or until barely pink in center.

Nutrition Facts : Calories 247.1, Fat 14.9, SaturatedFat 3.7, Cholesterol 76, Sodium 390.2, Carbohydrate 1.4, Fiber 0.3, Sugar 0.1, Protein 24.9

POMEGRANATE VINEGAR



Pomegranate Vinegar image

Great salad dressing! This is from a cooking class I took on gourmet gifts from the kitchen. You can use this to marinate meat or dress fruit salads.

Provided by susie cooks

Categories     Easy

Time 10h

Yield 1 serving(s)

Number Of Ingredients 2

1 cup pomegranate seeds
2 cups white wine vinegar

Steps:

  • Place the pomegranate seeds into a dry, sterilized jar with a lid. Pour in the vinegar and cover with the lid. Place the jar in a sunny location. Let stand for 8-10 days so the vinegar becomes infused with the flavor of the pomegranate.
  • Strain the vinegar through a sieve lined with several layers of cheesecloth; discard the seeds.
  • Decant into dry, sterilized bottles. Seal with corks and store the bottles in a cool, dark place for 2 weeks.
  • Use within 6months.

Nutrition Facts : Calories 144.4, Fat 2, SaturatedFat 0.2, Sodium 5.2, Carbohydrate 32.5, Fiber 7, Sugar 23.8, Protein 2.9

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