Do you have any favorite recipes using malt or sugarcane vinegars? My husband is making commercial gourmet wine vinegars using locally grown Alabama fruits and vegetables. His malt vinegar, made from Red Barley malt, just won a gold medal at an important vinegar competition in Austria. His sugarcane vinegar comes from local sugarcane juice and molasses. I would like to have recipes that I could share with customers who purchase his vinegars. Thanks!
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ISO: ISO recipes using malt or sugarcane vinegars
- Thread starter marianne
- Start date
In Search Of:
REC: Peachy Chicken (using malt vinegar)....(more)
PEACHY CHICKEN
2 1/2 lbs. skinless chicken pieces
(I prefer boneless, skinless
chicken thighs for this recipe,
but you can use whatever
you prefer)
1 16-oz. can peaches, drained and
liquid reserved
1 Tbs vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1/4 cup malt vinegar
1 Tbs brown sugar
1 tsp dried basil
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp pepper
2 Tbs corn starch
2 Tbs water
Drain peaches and save liquid.
In a large skillet, brown chicken pieces
in vegetable oil. Combine reserved peach
liquid, frozen OJ concentrate, malt vinegar,
brown sugar, basil, salt, cloves, cinnamon
and pepper, and pour over chicken. Cover
and simmer 25 to 30 minutes, or until
chicken is cooked. Add peaches.
Combine corn starch and water; mix into
sauce and stir until thickened.
Serve chicken and sauce with rice.
Makes 4-5 servings.
PEACHY CHICKEN
2 1/2 lbs. skinless chicken pieces
(I prefer boneless, skinless
chicken thighs for this recipe,
but you can use whatever
you prefer)
1 16-oz. can peaches, drained and
liquid reserved
1 Tbs vegetable oil
1/4 cup frozen orange juice concentrate, thawed
1/4 cup malt vinegar
1 Tbs brown sugar
1 tsp dried basil
1/2 tsp salt
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp pepper
2 Tbs corn starch
2 Tbs water
Drain peaches and save liquid.
In a large skillet, brown chicken pieces
in vegetable oil. Combine reserved peach
liquid, frozen OJ concentrate, malt vinegar,
brown sugar, basil, salt, cloves, cinnamon
and pepper, and pour over chicken. Cover
and simmer 25 to 30 minutes, or until
chicken is cooked. Add peaches.
Combine corn starch and water; mix into
sauce and stir until thickened.
Serve chicken and sauce with rice.
Makes 4-5 servings.
REC: Mustard Vinaigrette
Is a vinaigrette too obvious for sharing with customers? I've used this one a lot, from Gourmet Feb '96. If I remember correctly, it was used in a dinner featuring beers instead of wines. Make a vinaigrette with:
1 1/2 tablespoons malt vinegar
2 teaspoons Dijon mustard
5 tablespoons extra-virgin olive oil
freshly ground black pepper to taste
I'm posting the link to the full salad recipe. I've never actually used this dressing on the greens recommended!
Wish I had yours instead of Heinz in my cupboard. Congrats!
http://www.epicurious.com/recipes/recipe_views/views/11384
Is a vinaigrette too obvious for sharing with customers? I've used this one a lot, from Gourmet Feb '96. If I remember correctly, it was used in a dinner featuring beers instead of wines. Make a vinaigrette with:
1 1/2 tablespoons malt vinegar
2 teaspoons Dijon mustard
5 tablespoons extra-virgin olive oil
freshly ground black pepper to taste
I'm posting the link to the full salad recipe. I've never actually used this dressing on the greens recommended!
Wish I had yours instead of Heinz in my cupboard. Congrats!
http://www.epicurious.com/recipes/recipe_views/views/11384
Stacy, your vinaigrette is a classic first choice...
...but with six vinegars, white muscadine, blueberry, cucumber (gold medal last year), apple, malt and sugarcane, customers want more ideas for vinegars that they have not used before. I'm hoping that FK members have some additional ideas. Thanks for the link and the good thoughts!
...but with six vinegars, white muscadine, blueberry, cucumber (gold medal last year), apple, malt and sugarcane, customers want more ideas for vinegars that they have not used before. I'm hoping that FK members have some additional ideas. Thanks for the link and the good thoughts!
Here's a great REC: Corned Beef & Cabbage >>>>>>
a bit late for St Paddy's Day, but so good, you may want to try it now.
The original post was () and then it was reposted by Charlie. I've done it twice & it's
deliciously different, and, I agree to use the point half of the corned beef. It is always more marbled & juicier.
Charlie's note:
The only change I'd make is---I never
use "Lean" corned beef. First Cut is never
as juicy and flavorful as whole untrimmed
corned beef. When it is tender,trim off the
excess fat and continue with the
recipe.
CORNED BEEF AND CABBAGE
6 pounds lean corned beef
brisket -- (6 to 7)
2 pounds onions
3 pounds carrots
1 cup malt vinegar
1 cup Guinness Stout
1 tablespoon coriander seed
1 tablespoon black peppercorns
1 tablespoon mustard seed
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
3 bay leaves
4 pounds cabbage -- rinsed
3 pounds small red potatoes
1/4 cup mixed fruit jelly
3/4 cup light brown sugar
1/4 cup coarse grain mustard
2 tablespoons fresh ground
horseradish
You will need a 14 to 20 quart stock pot
with a tight fitting cover.
Coarsely chop enough carrots and onions to
make 1 cup each and add to the bottom of the
pan. Place the corned beef in the pot with
with any liquid from the package, the
vinegar, Stout and all of the spices. Add
enough water to barely cover the beef and
bring to a rolling boil. Cover pot, reduce
heat and simmer 2 1/2 to 3 hours or until
meat is tender when pierced with a fork. Cut
the remaining onions into wedges. Cut the
remaining carrots into 3 inch lengths;halve
them lengthwise if large. Cut cabbages in
half through the core and then into wedges.
Scrub potatoes. Add the onions, carrots and
potatoes to the pot with the tender corned
beef, arrange cabbage wedges on top, cover
and continue to simmer until vegetables and
cabbage are tender when pierced, 20 to 30
minutes. In a small bowl, combine the brown
sugar, jelly, mustard and horseradish and
mix well. With a slotted spoon remove
vegetables to warm serving dishes, cover and
keep warm. Using tongs and a slotted spoon,
remove beef to a shallow baking pan and
cover with brown sugar mixture. Place in a
pre-heated 375 degree oven to glaze, about
15 minutes.
Remove glazed meat to a cutting board, slice
across the grain and place on warm serving
platters.
a bit late for St Paddy's Day, but so good, you may want to try it now.
The original post was () and then it was reposted by Charlie. I've done it twice & it's
deliciously different, and, I agree to use the point half of the corned beef. It is always more marbled & juicier.
Charlie's note:
The only change I'd make is---I never
use "Lean" corned beef. First Cut is never
as juicy and flavorful as whole untrimmed
corned beef. When it is tender,trim off the
excess fat and continue with the
recipe.
CORNED BEEF AND CABBAGE
6 pounds lean corned beef
brisket -- (6 to 7)
2 pounds onions
3 pounds carrots
1 cup malt vinegar
1 cup Guinness Stout
1 tablespoon coriander seed
1 tablespoon black peppercorns
1 tablespoon mustard seed
1/2 tablespoon dill seed
1/2 tablespoon whole allspice
3 bay leaves
4 pounds cabbage -- rinsed
3 pounds small red potatoes
1/4 cup mixed fruit jelly
3/4 cup light brown sugar
1/4 cup coarse grain mustard
2 tablespoons fresh ground
horseradish
You will need a 14 to 20 quart stock pot
with a tight fitting cover.
Coarsely chop enough carrots and onions to
make 1 cup each and add to the bottom of the
pan. Place the corned beef in the pot with
with any liquid from the package, the
vinegar, Stout and all of the spices. Add
enough water to barely cover the beef and
bring to a rolling boil. Cover pot, reduce
heat and simmer 2 1/2 to 3 hours or until
meat is tender when pierced with a fork. Cut
the remaining onions into wedges. Cut the
remaining carrots into 3 inch lengths;halve
them lengthwise if large. Cut cabbages in
half through the core and then into wedges.
Scrub potatoes. Add the onions, carrots and
potatoes to the pot with the tender corned
beef, arrange cabbage wedges on top, cover
and continue to simmer until vegetables and
cabbage are tender when pierced, 20 to 30
minutes. In a small bowl, combine the brown
sugar, jelly, mustard and horseradish and
mix well. With a slotted spoon remove
vegetables to warm serving dishes, cover and
keep warm. Using tongs and a slotted spoon,
remove beef to a shallow baking pan and
cover with brown sugar mixture. Place in a
pre-heated 375 degree oven to glaze, about
15 minutes.
Remove glazed meat to a cutting board, slice
across the grain and place on warm serving
platters.
Peachy Chicken Recipe
Yama D,
Made this for dinner last evening, using 3 lbs of skinless thighs. Drained all the fat after browning the chicken. It was very, very good. Served it with couscous with raisins and almonds. I'll share this with our vinegar customers. Thanks for your help!!
Yama D,
Made this for dinner last evening, using 3 lbs of skinless thighs. Drained all the fat after browning the chicken. It was very, very good. Served it with couscous with raisins and almonds. I'll share this with our vinegar customers. Thanks for your help!!