Tag: apple cider vinegar
Apple Cranberry Salad
Starting to think about Thanksgiving recipes..my favorite time of year. This is a great, simple salad to start off the big meal…
- 4 cups mixed greens
- 1 large honey crisp apple, sliced thin
- ½ cup dried cranberries
Dressing
- 1 large navel orange, juiced
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- 3 tablespoons extra virgin olive oil
- Salt
- Pepper
In a small bow, add the orange juice, vinegar, honey, salt and pepper. Whisk well and slowly drizzle the olive oil until thick and incorporated.
In a large bowl, add the greens, apples and cranberries. Add half of the dressing and mix well right before serving.
Hamburgers with Thai Flavors
Burgers (Makes about 16 to 18 patties)
- 3 pounds ground chicken (dark meat)
- 2 limes, juiced and zested
- 5 garlic cloves, minced
- 3 inches ginger, minced
- 1 teaspoon sesame oil
- 1 cup cilantro, chopped
- 1 cup green onions, chopped
- 3 teaspoons fish sauce
- 1 cup salted peanuts, chopped
- 1 tablespoon tamari
- 2 serrano chilies, chopped
- 2 teaspoons sriracha sauce
- Salt
Mix all the ingredients in a big bowl and divide into 16 to 18 patties, depending on the size.
Garnish
- 4 cups wild arugula
- 3 large tomatoes, sliced
- 2 small red onions, sliced
- 12 to 16 brioche rolls, sliced
Mango Pineapple Chutney
- 1 tablespoon extra light olive oil
- 1 big shallot, sliced
- 3 garlic cloves, minced
- 1 inch ginger, minced
- 1 cup mango, peeled and chopped
- 1 cup canned pineapple
- ½ cup pineapple juice
- ½ cup mango lemonade
- ¼ cup apple cider vinegar
- 1 tablespoon brown sugar
- Salt
Heat a small frying pan. Add the olive oil, shallot, garlic and ginger. Saute on medium heat for 30 seconds. Add the mango, pineapple, pineapple juice, mango lemonade, apple cider vinegar and brown sugar. Bring to a boil. Lower the heat and let simmer for 20 minutes covered. Turn the heat off and blend the mixture till smooth in a blender. Taste for seasonings and add salt if necessary. Take out in a bowl and let it cool before using it for the burgers.
To assemble the burgers, place a burger on the sliced brioche. Spread the chutney on one side with the arugula, slice tomatoes and onions.
Spicy Pear Compote
Winter entertaining can be fun- especially if one makes a delicious, cozy stew with lots of crusty bread and red wine! I love serving a big plate of cheese before hand and like to make a fresh compote to complement the cheeses. I made this one with pears which are in season. I added some smoked paprika and chipotle pepper to make them a bit spicy….. delicious!!!
- 2 Bosc pears, diced
- 1 cup apple cider
- 1 teaspoon apple cider vinegar
- 2 teaspoons honey
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle pepper powder
- ½ cup cilantro
Transfer the pears, apple cider, vinegar, honey, salt, paprika and chipotle powder to a medium saucepan. Bring to a boil and simmer on low for about 15 minutes or till most of the liquid has evaporated. Let cool and add cilantro. Check for seasonings and serve with cheese and crackers.
Roasted Beet and Apple Salad
I found gorgeous yellow beets, roasted them and paired them with apples in a delicious, easy salad!
- 4 small or 2 large beets (I found yellow ones but any color will do)
Place each beet on a square of aluminum foil, drizzle a bit of olive oil on each and wrap. Roast in a 400 degree oven for 40 to 50 minutes or till the beets are tender. Take out and let cool. Cut into quarters.
- 1 large Honeycrisp apples, cut into 1 inch pieces
- 2 to 3 cups of mixed greens
Apple Cider Dressing
- 2 tablespoons apple cider vinegar
- 2 tablespoon apple cider
- 1 teaspoon Dijon mustard
- ¼ cup extra virgin olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
Add all the ingredients to a air tight container and shake well and keep aside. Transfer the beets and apples to a salad bowl. Pour 2 tablespoons of dressing and mix well. Sprinkle some salt and pepper and let sit for 15 minutes. Add the mixed greens. Toss and add more dressing if needed. Serve.
Top Ten Vinegars To Have In Your Pantry
I love collecting vinegars. They are relatively inexpensive and last a long time. Well, I guess depends how often you use them. I do end up making salad dressing at home but also have a bunch of store bought salad dressings in my fridge. So, the point of this list is not to make you feel guilty if you don’t make your own dressing. Although it is the most easy thing you could do. It takes all of 5 minutes to whip up a yummy dressing. Especially if you have the necessary ingredients- hence the vinegar list.
I recently bought the muscat orange champagne vinegar from Trader Joes. It is delicious. I made a blood orange salad and used this vinegar and it was unbelievable. I paired it with extra virgin olive oil and a bit of honey. The vinegar is very soft and subtle, yet very flavorful.
I would love to know which vinegars you have in your pantry…
- All purpose white vinegar- it really is an all-purpose vinegar. It can be used for cooking and cleaning. If you ever run out of a particular vinegar- use this one.
- White wine vinegar- delicious in any salad dressing and/or a sauce.
- Balsamic vinegar- I use this for everything, mostly an everyday salad dressing. A bit of balsamic vinegar, honey, salt and pepper – just drizzle some extra virgin olive oil and you are done…
- Rice vinegar- Great for stir fry sauces, etc.
- Red wine vinegar- I consider this an all-purpose vinegar as well. Good have.
- Sherry vinegar- Special vinegar- for spanish dishes and to give a kick to your usual salad dressings.
- Malt vinegar- I used it for some Indian recipes.
- Raspberry vinegar- Same as sherry vinegar. Great to have. This goes fabulously well with walnut oil and makes a great salad dressing.
- Champagne vinegar-Special occasion vinegar- love it.
- Apple Cider vinegar- Any time I add apples to a salad, I use this vinegar to make the salad dressing.