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Looking for a perfect dressing to compliment your salad? Why not try our delicous Balsamic Vinegarette.
Prep Time: 5 minutes Ingredients: 1/2 cup red wine vinegar 3 tablespoons lemon juice 1 teaspoon honey 2 teaspoons salt 1 cup olive oil salt and pepper Preparation: Mix the vinegar, lemon juice, honey, and salt. Gradually blend in oil while beating. Add salt and pepper to taste. Toss the salad with vinaigrette. Ready to serve!
Horseradish mustard will keep for months. However, the longer it sits, the more the heat will mellow out. Prep Time: 10 minutes Cook Time: 5 minutes Ingredients: • 1/2 cup rice vinegar • 1/2 cup dry mustard, preferably imported • 1/2 cup hot tap water • 2 teaspoons kosher salt • 1 Tablespoon bottled hot grated horseradish • 1 clove garlic, peeled and sliced • 1 teaspoon white granulated sugar • 6 whole black peppercorns, crushed in a mortar, or pinch of ground black pepper • 2 whole allspice berries, crushed in a mortar, or small pinch ground allspice • A little dry white wine, or additional white wine vinegar if needed Preparation: In a small bowl, whisk together dry mustard and hot water until smooth. Let sit, uncovered, for 20 minutes, stirring twice as it sits. Place wine vinegar or rice vinegar, salt, horseradish, garlic, sugar, peppercorns, and allspice in a food processor or heavy-duty blender. Process until garlic and horseradish are pureed. Extract liquid by pressing through cheesecloth or a very fine strainer. Discard solids. Add the spice liquid to the mustard in the top of a double-boiler. Stir constantly while cooking, about 5 minutes. It should thicken up. Remove from heat and let cool. It will thicken up even more as it cools. Taste and add more of the bottled horseradish to suit your tastes. If it is too thick, add a few drops of wine vinegar. Seal horseradish mustard in an airtight jar and refrigerate. It will keep for months. However, the longer it sits, the more the heat will mellow out. Makes about 1/2 cup
Balsamic vinegar is the base for this classic and flavorful oil and vinegar salad dressing. Forget about the store-bought version. You can whisk this together in a matter of minutes, and it is far better. Prep Time: 5 minutes
Ingredients: • 2 Tablespoons balsamic vinegar • 1 Tablespoon red wine vinegar • 1 Tablespoon Dijon mustard • 1 teaspoon light brown sugar • 1 garlic clove, crushed through a press (optional) • 1/2 teaspoon salt • 1/4 teaspoon freshly ground black pepper • 3/4 cup extra virgin olive oil Preparation: To make the vinaigrette, in a medium bowl whisk balsamic vinegar, red wine vinegar, Dijon mustard, brown sugar, garlic, salt, and pepper until mixed. Gradually whisk in the olive oil until smooth. Makes about 1 cup
Ingredients: 1 Jar/approx 12 oz. Apricot preserves 1/4 Cup Red wine vinegar 1 Tsp. Salt 1 Medium Garlic clove, crushed 1/4 Cup Brown sugar 2 Tbsp. Dijon mustard
Preparation: In blender, blend all ingredients until smooth. Perfect for basting chicken and spareribs.
Apples and sweet bell peppers get a slight kick from jalapeno chiles in this delicious chutney. It is designed for canning or refrigeration. This chutney is great with poultry, sausage, and even simple biscuits.
• 2 cups rice vinegar • 3/4 cup packed brown sugar • 1/2 large red bell pepper, diced • 2 large jalapeno peppers, seeded and diced • 2 Tablespoons diced yellow onion • 3 tart, firm apples, peeled, cored, and diced • Juice of 1 lemon
Prep Time: 10 minutes Cook Time: 20 minutes Preparation: Sterilise 2 half-pint canning jars and keep them hot.
Bring the vinegar and sugar to a boil in a large saucepan. Stir to dissolve the sugar completely. Add the bell pepper, jalapenos, and onion, and continue to boil for 8 minutes. Add the apples, reduce the heat, and simmer until the apples are tender, about 10 minutes more. Remove from the heat and stir in the lemon juice. Spoon or ladle the chutney into the jars. Cap the jars according to the manufacturer's directions. Process for 10 minutes in a boiling-water bath. Let cool and test for a seal. Stored in a cool, dry, dark place, the chutney will last indefinitely. Good with smoked turkey, pheasant, sausage patties, and biscuits. Variation: If you do not want to process and can the chutney, spoon or ladle it into sterilised lidded jars. Let cool slightly, and refrigerate. This version will keep for 2 weeks in the refrigerator. This will make about 2 cups chutney |
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