MAPLE VINEGAR
Vinegar can be made out of wine, beer, cider or, in this case, dark rum. This is a simpler formula than most (from "Ideas in Food," by Aki Kamozawa and H. Alexander Talbot) with no yeasty "mother" or molds to deal with. A dose of sugar (such as maple syrup, which lends a haunting sweetness here) helps the process along: it is converted into alcohol, which then ferments into the softer acetic acid. The result is like balsamic vinegar but rounder and more syrupy.
Provided by Julia Moskin
Categories breakfast, brunch, condiments, project, sauces and gravies
Time 5m
Number Of Ingredients 4
Steps:
- Pour the vinegar into a large glass or plastic container with a loose-fitting lid. Mix in maple syrup; rum and water.
- Cover the opening with cheesecloth to keep out dust and allow for airflow so that wild yeasts can find their way in. Place the lid gently on top and store in a cool, dark place for 4 weeks. When it tastes smooth, tart and sweet, with no alcohol burn (this might be in 4 weeks, or it may need more time), the vinegar is ready. Strain it into smaller containers and store at cool room temperature, or in the refrigerator.
Nutrition Facts : @context http, Calories 412, UnsaturatedFat 0 grams, Carbohydrate 79 grams, Fat 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 18 milligrams, Sugar 71 grams
MAPLE-DIJON VINAIGRETTE
Steps:
- Whisk together the maple syrup, mustard and cider vinegar in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
- Toss the mixed greens with the vinaigrette and serve.
MAPLE VINEGAR CRISPY CHICKEN
We made this wonderful dish at Culinary Communion, with Chef Gabriel Claycamp. This recipe is a repeat favorite with class attendees, and they've been known to call Gabriel up years later, from halfway across the country, to replace the beloved recipe that they'd misplaced. :) Recipe posted with permission.
Provided by Julesong
Categories Whole Chicken
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F.
- Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
- Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
- While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
- Season both sides of prepared chicken with salt and freshly ground black pepper.
- Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
- Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
- Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
- When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
- While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
- Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
- Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
- To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
- Enjoy!
MAPLE VINEGAR
Maple vinegar is a favorite of ours for its rich, nuanced flavor. Our version is not a product that can be found commercially, so there is a real reward in trying this recipe at home. Once you have it in your pantry, you'll easily find many different uses for it. It's wonderful drizzled over roasted squash or balanced with a touch of cayenne and butter and brushed over corn on the cob or a roasted chicken. It's amazing simply spooned over a rich, runny piece of brie, accompanied by crisp apple slices, or blended with diced apples and jalapeños as a condiment for meat or game. It also makes for a surprisingly balanced maple martini when combined with ice-cold gin or vodka. The possibilities are endless.
Yield makes 7 to 8 cups
Number Of Ingredients 4
Steps:
- Combine the syrup, vinegar, rum, and water in a large glass container with a loose-fitting lid. Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock. Store the container in an undisturbed cool, dark place for at least 4 weeks.
- After a month, test the vinegar for development; taste it. Once the alcohol has been completely fermented away, strain the vinegar and store it in sealed bottles or Mason jars. It may be ready at this first tasting or it could take an additional week or two. The finished pH for this particular vinegar tends to settle at 4.3. It can be used immediately and will improve with age.
MAPLE-BALSAMIC VINAIGRETTE
This dressing is good on any salad, especially salads containing chicken or shrimp. It's also a good marinade for pork tenderloin!
Provided by stefychefy
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 10m
Yield 14
Number Of Ingredients 5
Steps:
- Place vinegar, maple syrup, Dijon mustard, salt, and pepper into a blender. Pulse to combine, then add the olive oil in a steady stream with the motor running.
Nutrition Facts : Calories 165 calories, Carbohydrate 5.2 g, Fat 16 g, SaturatedFat 2.2 g, Sodium 20.6 mg, Sugar 4.6 g
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