Salt Spring Island Artisan Vinegar

from orchard to bottle

bree eagle

Salt Spring BBQ Sauce

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  • 1 cup Salt Spring Kitchen Co Spicy Tomato Jam
  • 1 cup Salt Spring Artisan Vinegar Peach Balsamic
  • 1 cup Salt Spring Ales Spring Apple Belgian
  • 1 cup brown sugar
  • a pinch of salt

Combine all ingredients and stir until smooth.  Use as a rub before cooking or as a sauce on finished barbecue.

Thanks to Andrea LeBourgne for creating this Salt Spring special!

Blackberry Shrub

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In an old fashioned glass add:

  • 4 ice cubes
  • 1 1/2 oz vodka
  • 2 oz blackberry shrub
  • Stir together and top with sparkling water. Garnish with a sprig of fresh rosemary or mint.

To make the blackberry shrub:

  • 1/3 c sugar
  • 1/4 c water
  • 2 c blackberries (frozen are ok)
  • 3 oz Blackberry Vinegar
  • 1 1/2 oz fresh squeezed lemon juiceCombine sugar and water together in a saucepan and bring to a boil. Add the blackberries, cover and let simmer for 10 minutes. Strain and use a spoon to press out all the blackberry goodness. Use a spatula to collect the paste from the bottom of the strainer. Let cool.

    Add vinegar and lemon juice to the blackberry mixture. Refrigerate until ready to mix. Shake well before using.

    Makes enough for about 6 drinks.

Harvest Moon Cocktail

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  • Preserved Organic Lime
  • 1 oz Salt Spring Shine Hive Vodka 
  • 1-1/2 oz Salt Spring Wild Ginger Root Cider
  • 1/2 oz Drinking Vinegar / Gastrique*
  • dash Bittered Sling Clingstone Peach
  • garnish: Candied Organic Ginger & Preserved Lime

To make the Drinking Vinegar:

  •   Oak Aged Blackberry Balsamic (3 parts)
  •   Salt Spring Shine Estate Honey (1 part)
  •   Rich simple Syrup (1.25 parts)
  •   Organic Almond Extract  (literally like less than 1% of a part, just a single small drop)

Rim an unchilled martini glass with a preserved lime, for maximum aromatics.

In a shaker filled with ice, combine the Vodka and Cider.

Stir it, don’t shake it, the ginger cider is carbonated.

Strain the vodka and ginger cider into the martini glass.

Slowly pour the drinking vinegar down the side of the martini glass. It’s so heavy with all that sugar and vinegar it will sink to the bottom with any problem.

Garnish with a thinly cut piece of candied ginger wrapped around a sliver of preserved lime and skewered, like an olive in a regular martini.

Thanks to John King for this very Salt Spring creation!

 

 

Peach Balsamic Reduction

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  • 250ml Peach Balsamic Vinegar
  • 1/3 cup sugar

Combine vinegar and sugar in a saucepan.  Heat slowly while stirring until sugar is dissolved.  Simmer until mixture is reduced by about half the volume and has thickened.  Don’t leave unattended as it can reduce quickly.

Drizzle over fresh sliced peaches and serve with vanilla ice cream.

Raspberry Balsamic Reduction

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  • 250ml Raspberry Balsamic Vinegar
  • 1/3 cup sugar

Combine vinegar and sugar in a saucepan.  Heat slowly while stirring until sugar is dissolved.  Simmer until mixture is reduced by about half the volume and has thickened.  Don’t leave unattended as it can reduce quickly.

Drizzle over fresh mixed berries and serve with whipped cream.

Strawberry Fig Balsamic Reduction

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  • 250ml Strawberry Fig Balsamic Vinegar
  • 1/3 cup sugar

Combine vinegar and sugar in a saucepan.  Heat slowly while stirring until sugar is dissolved.  Simmer until mixture is reduced by about half the volume and has thickened.  Don’t leave unattended as it can reduce quickly.

Drizzle over fresh mixed berries and serve with whipped cream.

Bernaise Sauce

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  • 1 tablespoon plus 1 cup (2 sticks) unsalted butter, cut into 1/2″ cubes
  • 3 tablespoons minced shallots
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons Tarragon infused Plum Vinegar
  • 2 large egg yolks
  • 1 tablespoon (or more) fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon

Greek Salad

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  • 6 Tbsp olive oil
  • 2 Tbsp Pinot Noir Vinegar
  • 1/2 teaspoon fresh chopped garlic
  • 1/2 teaspoon dried oregano or 1 teaspoon chopped fresh oregano
  • Salt and freshly ground black pepper
  • 3 large plum tomatoes, seeded, coarsely chopped
  • 3/4 cucumber, peeled, seeded, coarsely chopped
  • 1/2 red onion, peeled, chopped
  • 1 bell pepper, seeded, coarsely chopped
  • 1/2 cup pitted black olives (preferably brine-cured), coarsely chopped
  • A heaping half cup crumbled feta cheese

Whisk the olive oil, garlic, vinegar, oregano and dill weed together until blended. Season to taste with salt and freshly ground black pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Rewhisk before using.)

Combine the tomatoes, cucumber, onion, bell pepper, olives in a bowl. Toss with dressing. Sprinkle cheese over and serve.