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SUGGESTED
USES FOR BERRY VINEGARS
1. Toss these
salads with vinaigrette: Greek salad with Feta cheese, cucumbers
with tomatoes and olives, Caesar Salad with Parmesan cheese and
croutons, or spinach salad with hard boiled eggs and bacon.
2. Use as
a marinade for chicken or fish, to either bake, broil or barbecue.
Pour one tablespoon of vinaigrette over each serving.
3. Sauté
fresh sliced mushrooms in 2 oz. vinegar, 1 oz. olive oil, then
add to any pasta sauce, or serve over broiled meat.
4. Use Raspberry
Vinaigrette (see Raspberry Vinegar
bottle for recipe) to marinate fresh sliced vegetables, then grill
briefly (try zucchini).
5. Fresh fruit
salad sauce: Dissolve 3 Tbsp. sugar in 1 Tbsp. Vinegar. Add mixture
to ½ cup of sour cream or low-fat yogurt. Also may be used
as a dipping sauce for fresh strawberries.
6. Shrub -
a Victorian cooler (and health drink). In a glass mix 1 part vinegar
to 10 parts seltzer water or carbonated water. A refreshing beverage!
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DUCK
WITH BLUEBERRY SAUCE
2 whole ducks
salt and pepper to taste
SAUCE
1 Tbsp. butter
5 Tbsp. sugar
¾ cups blueberry vinegar
juice of 4 oranges
1/3 cups chicken stock
¼ cups blueberries
1 Tbsp. Cognac
Season ducks
with salt and pepper and roast at 500° for 30 minutes. Reduce
heat to 350° and roast 60 to 75 minutes or until ducks are
tender. Baste 2 or 3 times with pan drippings. Cool ducks 20 minutes
then carve and arrange on a warm platter.
Heat butter
and sugar until caramelized. Add vinegar, juice from the oranges
and the stock. Stir until caramel is dissolved, then boil until
reduced to a syrup. Add blueberries and Cognac and spoon over
duck.
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ITALIAN
POTATO SALAD
6 red potatoes,
boiled and cut up
1 cup fresh green beans, steamed
2 fresh tomatoes, chopped
½ cup diced purple onion
2 oz. olive oil and 2 oz. Raspberry
Vinegar
blended together with salt and pepper.
Mix all ingredients
together, chill and serve.
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MARINATED
CHICKEN & RICE
4 boneless
chicken breasts, quartered
4 tomatoes, quartered
1 onion, finely chopped
1½ cups sliced fresh mushrooms
Cook chicken
in 2 Tbsp. olive oil until done. In a second pan, sauté
vegetables in 3 oz. of Raspberry Vinaigrette (see Raspberry
Vinegar bottle for recipe). Add chicken to vegetables and
simmer, covered, for 5 minutes. Serve over rice.
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