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bree eagle

Salt Spring BBQ Sauce

May 3, 2018 By bree eagle

  • 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!

Filed Under: Dressing Recipes, Peach Balsamic Vinegar

Blackberry Shrub

May 3, 2018 By bree eagle

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.

Filed Under: Blackberry Wine Vinegar, Cocktail Recipes

Harvest Moon Cocktail

May 3, 2018 By bree eagle

  • 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!

 

 

Filed Under: Cocktail Recipes, Oak Aged Blackberry Balsamic Vinegar

Sweet and Sour Marinade

May 3, 2018 By bree eagle

  • 3/4 cup Raspberry Vinegar
  • 1 cup olive oil
  • 1/3 cup sugar
  • 1 clove garlic, crushed
  • 1 shallot, diced
  • Pepper, to taste

Whisk all ingredients together  in a bowl.  Use as a marinade for chicken, pork, veggies or tofu.

Filed Under: Dressing Recipes, Raspberry Wine Vinegar

Blackberry Mustard Marinade

May 3, 2018 By bree eagle

  • 2 garlic cloves, minced
  • 1/2 cup Blackberry Vinegar
  • 1/4 cup mustard
  • 1/2 cup soy sauce
  • 1/4 cup Worcestershire sauce
  • 2 tsp pepper
  • 1 cups olive oil

Whisk all ingredients together in a small bowl.  Use to marinate steak, chicken, tofu or veggies before cooking.

Filed Under: Blackberry Wine Vinegar, Dressing Recipes

Peach Balsamic Reduction

May 3, 2018 By bree eagle

  • 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.

Filed Under: Food Recipes, Peach Balsamic Vinegar

Raspberry Balsamic Reduction

May 3, 2018 By bree eagle

  • 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.

Filed Under: Food Recipes, Raspberry Balsamic Vinegar

Strawberry Fig Balsamic Reduction

May 3, 2018 By bree eagle

  • 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.

Filed Under: Food Recipes, Strawberry Fig Balsamic Vinegar

Bernaise Sauce

May 3, 2018 By bree eagle

 

  • 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
Melt 1 tablespoon butter in a small saucepan over medium heat. Add shallots and a pinch of salt and pepper; stir to coat. Stir in vinegar, reduce heat to medium-low, and cook until vinegar is evaporated, 3-4 minutes. Reduce heat to low and continue cooking shallots, stirring frequently, until tender and translucent, about 5 minutes longer. Transfer shallot reduction to a small bowl and let cool completely.
Meanwhile, fill a blender with hot water to warm it; set aside. Melt remaining 1 cup butter in a small saucepan over medium heat until butter is foamy. Transfer butter to a measuring cup.
Drain blender and dry well. Combine egg yolks, lemon juice, and 1 tablespoon water in warm, dry blender. Purée mixture until smooth. Remove lid insert. With blender running, slowly pour in hot butter in a thin stream of droplets, discarding milk solids at bottom of measuring cup. Continue blending until a smooth, creamy sauce forms, 2-3 minutes. Pour sauce into a medium bowl. Stir in shallot reduction and tarragon and season to taste with salt, pepper, and more lemon juice, if desired. DO AHEAD: Can be made 1 hour ahead. Cover and let stand at room temperature.

Filed Under: Blog, Dressing Recipes, Tarragon Plum Wine Vinegar

Greek Salad

May 3, 2018 By bree eagle

  • 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.

Filed Under: Food Recipes, Pinot Noir Wine Vinegar

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