Vinegar Essentials Fruitberry Infused Balsamic Recipes

VINEGAR ESSENTIALS: FRUIT/BERRY-INFUSED BALSAMIC

Steps:

• PREP/PREPARE
• Experiment with your favorite berries, and fruit. For example, I love mango-infused vinegars. Have fun with it.
• The one thing that I did that took this recipe from good to great, and that was using two vinegars: A dark balsamic, and a white balsamic. The combination of those two, gives the final product the perfect combination of balsamic, and fruit.
• Gather your ingredients (mise en place).
• Thoroughly wash your fruit, and place into a glass container, like a mason jar.
• I used a peeler to strip off the outer layer of the lemon. Make sure you do not go to deep, you just want the outer peel.
• Add the two balsamic vinegars to a small saucepan, over medium-low heat.
• Heat until you see wisps of steam coming off the vinegar; however, under no circumstance should you allow it to simmer, or to boil.
• Pour the heated vinegar over the berries, and loosely cover, until completely cool.
• Add the lid, and tightly seal.
• Place in a cool dark place, allow to rest for one week. Give the jar a turn or two, once a day.
• At the end of the week strain the vinegar through cheesecloth, or a fine-mesh strainer.
• Place into a nice glass container.
• PLATE/PRESENT
• Use anywhere you would use a nice balsamic. Enjoy.
• Keep the faith, and keep cooking.

RASPBERRY BALSAMIC VINAIGRETTE DRESSING

Steps:

• Combine oil, raspberry balsamic vinegar, balsamic vinegar, brown sugar, mustard, and garlic in a sealable jar. Seal the jar and shake vigorously until dressing is well-combined. Refrigerate until flavors combine, at least 1 hour.

BLUEBERRY BALSAMIC VINEGAR

Steps:

• In a large non-reactive saucepan, crush blueberries with a potato masher or back of a heavy spoon. Add vinegar, sugar, lime and cinnamon and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Cool slightly and pour into a large bowl. Cover and refrigerate for 2 days to allow flavors to blend.
• Place a wire mesh strainer over a large bowl. In batches, ladle blueberry mixture into strainer, pressing out as much liquid as possible. Discard solids.
• Pour vinegar into clean glass bottles or jars, and refrigerate, tightly covered, indefinitely. Use in salad dressings or drizzled over chicken or beef.