Apple Cider Vinegar
- TexasToast Sep 23, 2006 11:38 PM
I got a bottle of this stuff today and wanted to know what to do with it? Cook, use it for salads, dressings? What about with apples?
I keep a squirt bottle of ACV and H2O (50/50) on hand to put out flare ups on the grill.
I find I use it in a lot of recipes.
combined with honey, some chili powder, herbs, garlic and a bit of salt, it makes an awesome marinade for pork.
Makes a great salad dressing with oil, blue cheese, a little bit of garlic (and a sprinkle of paprika-- my mom's invention).
When I make lightly pickled vegetables or a cucumber salad I use apple cider vinegar.
Also it's great instead of wine vinegar in a potato salad.
Apple Cider Vinegar is one of a few items in a very short list that i would not be without. I use it in a lot of things. Great to deglaze onions for use in soup and bean dishes. Pickling, obviously. But, it really shines in marinades as well as anything that needs an added acid tone in cooking. Here is an original recipe that makes use of it:
Pounded Chicken Saturday
boneless chicken breasts
2 cups apple cider vinegar
3/4 cup honey
2 tbsp sherry vinegar
1 cup white wine
2 tbsp corn oil
1/4 cup tomato paste
2 tbsp toasted ground cumin seed (very, extra important)
2 tbsp toasted ground coriander seed (likewise)
1 tsp black pepper
1 tsp red pepper flakes
2 tsp sea salt
3 cloves garlic
1/4 cup chopped onion
3 tbsp dijon mustard
pound chicken flat, place in marinade for 4 or so hours. grill over high heat for 8 or so minutes, turning once.
or you can try this:
Summer Squash Gratin with Roasted Sweet Pepper Pesto
1/2 pound ORANGE or RED BELL PEPPERS
1 tablespoon minced GARLIC
1/4 cup PINE NUTS
1/4 cup OLIVE OIL
1 teaspoon SALT
fresh ground BLACK PEPPER
Roast and peel peppers on the grill over HIGH heat. Allow to cool, peel and puree.
1 pound YELLOW SQUASH
1 and 1/2 teaspoon APPLE CIDER VINEGAR
1 teaspoon SALT
2 tablespoons BUTTER
Steam squash and process until smooth. Fold in remaining ingredients
1/2 cup fresh grated PARMESAN CHEESE
2 tablespoon BUTTER
Put squash puree in a baking dish followed by some of the pesto then cheese, repeat. Put a little butter on top and bake at 350 for about 40 minutes