Canadian Vinegar Cellars Cooking Ideas & Recipes
Ideas for Cooking with Canadian Vinegar Cellar Vinegars
Cranberry Vinegar Ideas
- Create a Fennel Salad Vinaigrette involving blue cheese, sliced pear and sprinkle of walnuts by mixing avocado or coconut oil with Cranberry Vinegar.
- Create a Fruit Salad Vinaigrette by mixing cranberry vinegar with 25% honey.
- Marinade pork loin in Cranberry Vinegar for ½ hour. Pan fry pork loin on high heat and sear each side, then bake to desired temperature.
Black Currant Vinegar Ideas
- Create a dessert sauce by blending 50/50 black currant vinegar with black currant (or concord) jam. Drizzle over desserts like ice cream, cheesecake or lava cake.
- Create a unique ice cream dessert by slicing a square Klondike ice cream sandwich through the middle into 2 open face pieces and drizzling a 50/50 blend of black currant vinegar and black currant (or concord) jam over top.
- Create a fruit salad vinaigrette by combining 20% honey and 80% Black Current Vinegar.
- Drizzle over garden salads involving mixed greens, olive oil, goat cheese (or feta).
- For a delicious salad dressing combine 10% raspberry (or blackberry) yogurt and 90% Black Currant Vinegar.
Solera Pinot Vinegar Ideas
- Create a bread dip by mixing a light olive oil with Solera Pinot Vinegar.
- Small droplets may be placed over mild to medium cheese like a feta or blue.
- Drizzle over grilled vegetables.
- Drizzle over a Tomato Cucumber Salad with feta.
- Drizzle over Caprese Salad.
- For a cocktail combine 1 shot vodka and ½ shot Solera Point in a glass and fill with soda water and crushed ice.
Peach and Pear Vinegar Ideas
- For a dessert sauce blend 50/50 with peach jam and Peach or Pear Vinegar and drizzle over ice cream, cheesecake, waffles, sticky or taffy puddling.
- For a fruit salad vinaigrette, blend with 20% honey and 80% Peach or Pear Vinegar.
- Drizzle over garden or summer salad with light olive oil.
- Drizzle over sweet potato fries or roasted root vegetables.
- For glazed carrots, drizzle over steamed carrots then fry them.
Chicken Veggie Stir Fry
Ingredients
Onions – Peppers – Mushrooms – Chicken – Chili Peach Vinegar – Olive Oil – Vegetable Broth
Instructions
- Chop Vegetables.
- Cook chicken.
- In a large frying pan or wok add 2 tbsp of chili peach vinegar, olive oil, vegetable broth and 1 cup of water.
- Boil/Sautee chosen vegetables until soft.
- Add additional 3 tbsp Chili Peach vinegar, cook on med-high until soft and glazy.
- Toss Chicken and veggies together.
Moroccan-style Carrot and Grilled Pineapple Salad
Ingredients
¼ cup chili peach vinegar
2 teaspoon honey
¾ teaspoon ground cumin
¼ teaspoon cinnamon
¼ teaspoon cayenne pepper (optional)
1Ib carrots peeled and shredded
2 tablespoon coconut oil or avocado oil.
Instructions
- Grill pineapple. Slice a thin round disk of pineapple.
- Marinade pineapple for 1 hour with 2 teaspoons of chili peach vinegar.
- Grill until edges turn slightly black. Dice and set aside.
- Blend Chili Peach vinegar, cumin, cinnamon, cayenne pepper, and honey into a vinaigrette
- Blend vinaigrette into a blow with shredded carrot and pineapple.
- Best results, make salad day before and finish off with oil as you are about to serve.
Slow Roasted Harissa Carrots
Ingredients
6 medium carrots cut into ovals about ½ inch thick
2 tablespoons olive, avocado or coconut oil
3 tablespoon chili peach vinegar
2 tablespoons harissa paste
½ teaspoon garlic powder
½ teaspoon fine salt
1½ tablespoon honey.
Instructions
- Preheat oven to 350F
- Mix in a large pan the oil, chili peach vinegar, harissa paste, garlic powder, salt.
- Toss the carrots thoroughly
- Bake for one hour and 30 minutes, or until carrots are soft Once baked, drizzle the honey over the carrots, mix one last time and serve.
- Glazed carrots. Slice carrots into half lengthwise Steam until ¾ finished.
- Poke holes with fork and marinade in a bag with 2 tbs of peach vinegar.
- In a frying pan with light oil or cooking spray, fry carrots on either side until slightly charred.
Pineapple Salsa with Chili Peach Vinegar
Simple Instructions
- Slice pineapple thin, poke holes in it with a fork and marinade with two tablespoons of Chili Peach Vinegar for ½ hour.
- Grill pineapple until slightly charred.
- Toss diced red onion, red pepper, cilantro or mint and one tbsp chili peach vinegar with the pineapple.
