Raspberry Walnut Vinegar

Photo: canned-time.com 
I fell in love with flavored vinegar a long time ago. I have always enjoyed experimenting with flavor combinations and varieties of foods and vinegar is no exception.

One year, I made so much of it that I had to start giving it away as gifts. Word spread, and then people I worked with were coming up to me and handing me money to make it. Had I had the proper kitchen, frame of mind, and the ability to spot trends, I would have been way ahead of the curve by now!

Flavored or infused vinegar is a sensory experience all in itself: a versatile condiment, and can be used in most recipes that calls for plain vinegar. It adds zest and excitement to marinades, meats and fish and unique flavors to dressings, salads, pastas and vegetables.

Flavored vinegars are by far the easiest and safest condiment to make. Due to the high acid content of vinegar, it does not usually support the growth of bacteria, and have a longer shelf life than oil, as long as safe food handling techniques are followed.

I've posted a sample recipe below from my forthcoming book, Infused: Oils, Vinegars, Butters & Spreads, 45 Easy Recipes". We hope to have the final draft copy completed by the end of the week, and then editing is scheduled to start next week. Projected release date is October 20, 2015, (Just in Time for the Holidays!)

Stay tuned for release and purchase details!

Raspberry Walnut Vinegar 

2 cups balsamic or champagne vinegar

1/2 cup fresh raspberries, crushed slightly

1/2 cup walnuts or black walnuts, toasted and coarsly chopped

1/2 lemon rind, yellow zest only, cut into strips

Lightly toast walnuts in a small, dry fry pan, over medium-low heat, heating until fragrant, shaking pan often so the nuts don't burn or darken in color. Remove from pan and allow to cool slightly.

Place berries & zest in a sterilized wide-mouthed glass jar. Coarsly chopped cooled nuts and place into jar.

Heat vinegar to just below boiling point (190 F); pour over ingredients.

Wipe rim and cap tightly. Place in cool dark place for three to four days. Strain into a clean sterilized jar or bottle, discarding fruit, nuts and lemon rind. Add a fresh lemon rind and a few berries if desired and seal.

Store in the refrigerator for up to 6 months. Excellent on salads and yogurt parfaits.

*You can substitute strawberries, blueberries or black-berries in this recipe, or a combination of all varieties.
Coming Soon!

To contact Barbara regarding book release or other questions, please e-mail bg.bgini@gmail.com