Honeyed Wine Vinegar Recipes

Steps:

• Whisk Dijon mustard, red wine vinegar, olive oil, and honey together in a bowl.

Steps:

• Pour the wine into a clean, wide-mouthed half-gallon glass jar. Put the lid on and shake it well to aerate the wine. Remove lid, and add drinking water until the jar is about three-quarters full, along with the live raw vinegar or mother. Cover the jar with cheesecloth and keep the cloth in place with a rubber band.
• Leave the jar undisturbed in a dark place at room temperature for 3 to 4 weeks, checking regularly to see that a vinegar mother (a translucent, gelatinous disk) is growing on the surface, and no mold is forming. (If you see green, black or white mold, scrape it off; if it grows back, throw out the mixture and start over.) You should begin to smell vinegar after a few weeks, and can taste it every week or so to monitor the fermentation.
• After about 2 months, when the alcohol has acidified, or when a taste of the vinegar makes your mouth pucker, it's ready to strain and bottle. (You can save the mother to begin a new batch.) The vinegar can be used as is, or aged in the bottle for up to a year to mellow its flavor.

Steps:

• In a medium saucepan, bring the honey to a simmer. When it starts to foam and turn light brown, pour in the black and red wine vinegars. Simmer over high heat for 1 to 2 minutes so the vinegars meld with the honey and reduce slightly. Remove from the heat and stir in the ginger.
• Use the glaze on pork, chicken or salmon. Brush the glaze on towards the end of the cooking process or drizzle over the fully cooked meat or fish of choice.

Steps:

• Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil.

Steps:

• In a nonreactive saucepan, combine the honey, 1 cup of the raisins, half of the chopped figs and the sweet wine.
• Bring to a boil, lower the heat, and simmer, stirring from time to time, until reduced to 1 cup.
• Pass the mixture through a fine sieve into a bowl, pressing on solids, and discard raisins and figs.
• Tie the remaining raisins and figs in a piece of cheesecloth.
• Combine the flavoured wine with the red and white vinegars in a clean 1 ½-quart jar.
• Add both cheesecloth packages (the dried fruit in one, the wood chips in the other).
• Cover and let stand for 3-4 weeks, shaking from time to time.
• Discard both cheesecloth packages, pass the vinegar through a dampened coffee filter into a 1-quart bottle and cover tightly.
• Honeyed Wine Vinegar will keep for 1 year stored in a cool, dark place.

Steps:

• In a blender, combine vinegar, honey, garlic, salt, and pepper.
• Place lid on blender and blend on high.
• While blender is running, add oil in a steady stream.
• Store in refrigerator for about 2-3 weeks.
• Shake well before serving.