Best 4 Maple Vinegar Recipes
# Unleash a Symphony of Sweet and Tangy Flavors: Explore the Delights of Maple Vinegar Recipes
Embark on a culinary journey that harmonizes the sweetness of maple syrup with the tangy zest of vinegar. Discover a world of versatile recipes that showcase this dynamic duo, elevating ordinary dishes into extraordinary experiences. From tantalizing glazes and dressings to refreshing beverages and delectable desserts, these recipes unlock a symphony of flavors that will delight your taste buds. Prepare to be captivated by the perfect balance between sweet and sour, as maple vinegar transforms your meals into culinary masterpieces.
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 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 AND VINEGAR CARAMELIZED PARSNIPS
A few years ago a dear friend gave me and Advent calender. In the box for each day she had put one of her favorite recipes. This was in 3 and we really enjoyed it this year for Christmas dinner!
Provided by ladypit
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat your oven to 400 degrees.
- Wash and peel the parsnips and then chop them into evenly sized pieces.
- In a bowl, combine the parsnips, salt, and oil.
- Put on a baking sheet and toast until tender (which usually takes 30-45 minutes). Mix them up about every 8 to 10 minutes.
- When they are tender, drizzle with the vinegar and maple syrup. Mix up and then bake until brown, about 5 minutes.
- If desired, season with some pepper.
Nutrition Facts : Calories 153.8, Fat 2.7, SaturatedFat 0.4, Sodium 1180.3, Carbohydrate 32, Fiber 7.4, Sugar 11.5, Protein 1.9
PORK MEDALLIONS WITH MAPLE-VINEGAR SAUCE
Steps:
- Using meat mallet or rolling pin, flatten pork between sheets of waxed paper to about ¼ in. thickness. Season both sides of pork with pepper. Melt butter in heavy large skillet over medium high heat. Add pork and sauté until brown and cooked through, about 4 min. per side. Transfer to plate. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by ¼, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 min. longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 min. Arrange pork on platter. Spoon sauce over and serve.
Tips:
- Choose the Right Maple Syrup: Opt for a high-quality, dark amber or Grade A maple syrup for the best flavor in your vinegar.
- Use a Clean Glass Jar: Ensure the jar you use for fermentation is thoroughly cleaned and sterilized to prevent contamination.
- Maintain a Consistent Temperature: Keep the fermentation jar in a warm, consistent environment, ideally around 70-80°F (21-27°C), to promote optimal fermentation.
- Monitor the Fermentation Process: Regularly check the jar for signs of fermentation, such as bubbles or a slight sour smell. It typically takes 2-4 weeks for the vinegar to develop.
- Strain and Bottle: Once the fermentation process is complete, strain the vinegar through a cheesecloth or fine-mesh strainer to remove any solids. Transfer the vinegar to a clean glass bottle and seal tightly.
- Allow for Aging: Let the vinegar age for at least 2-4 weeks to further develop its flavor and complexity. Store the bottle in a cool, dark place.
Conclusion:
Homemade maple vinegar is a delicious and versatile condiment that adds a unique, sweet-tart flavor to various dishes. With careful attention to the fermentation process and using high-quality ingredients, you can create a truly special culinary creation. Experiment with different maple syrup grades and aging times to discover your preferred flavor profile. Whether used as a salad dressing, marinade, or glaze, maple vinegar will elevate your culinary creations to new heights. Enjoy the sweet and tangy taste of homemade maple vinegar in your favorite recipes!
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