Salt Spring Island Artisan Vinegar

from orchard to bottle

Recipes

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.

Greek Pasta Salad

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  • 2 cups penne pasta
  • 1/4 cup Classic Balsamic Vinegar
  • 1 Tablespoon lemon juice
  • 2 cloves garlic, crushed
  • 2 teaspoons dried oregano
  • salt and pepper to taste
  • 2/3 cup extra virgin olive oil
  • 10 cherry tomatoes, halved
  • 1 small red onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1/2 cucumber, sliced
  • 1/2 cup sliced black olives
  • 1/2 cup crumbled feta cheese

Fill a large pot with lightly salted water and bring to a rolling boil over high heat.  Once the water is boiling, stir in the penne, and return to a boil.  Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes.   Rinse with cold water and drain well in a colander set in the sink.

Whisk together the vinegar, lemon juice, garlic, oregano, salt, pepper and olive oil.   Set aside.  Combine pasta, tomatoes, onion, green and red peppers, cucumber, olives and eta cheese in a large bowl.   Pour vinaigrette over the pasta and mix together.   Cover and chill for 3 hours before serving.

Thanks to Bree’s mom Judi for this recipe!

Chopped Salad With Maple Sesame Vinaigrette Dressing

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  • 1 Tablespoon olive oil
  • 1 Tablespoon sesame oil
  • 2 Tablespoons Oak Aged Blackberry Balsamic Vinegar
  • 1 Tablespoon real maple syrup
  • 1 Tablespoon soy sauce or tamari
  • 1 clove garlic, finely minced

In a small bowl, whisk 1 Tablespoon of olive oil, the sesame oil, vinegar, maple syrup, soy sauce and minced garlic.

Salad:

  • 1 small bunch kale
  • 1 small head of Napa cabbage, shredded
  • 1 baby book choy, thinly sliced
  • 4 carrots, shaved into long strips with a peeler
  • 2 Tablespoons hemp seed or toasted sesame seeds
  • freshly ground pepper to taste

Strip the stems from the kale leaves and roll the leaves in a chiffonade to slice into very thin strips.  In a large bowl combine the kale and remaining Tablespoon of olive oil.  Lightly massage the kale leaves with your hands until the leaves soften and begin to wilt (about 30 to 60 seconds).   Place in large serving bowl and add the shredded cabbage, bok choy, carrots and dressing tossing well to coat.  Let the salad stand for 10 minutes to marinate.  Top with seeds and season with freshly ground pepper.

Thanks to Bree’s mom Judi for this recipe!

Sweet And Sour Cucumbers With Fresh Dill

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  • 2 english cucumbers (1 1/2 pounds)
  • 1 Tablespoon coarse kosher salt
  • 1/2 cup Thai Chili infused Plum Vinegar
  • 1/4 cup finely chopped fresh dill
  • 3 Tablespoons sugar
  • 1/2 teaspoon freshly ground black pepper

Place cucumber slices in colander.  Sprinkle with salt, toss to coat.   Let stand 15 minutes, stirring occasionally. Meanwhile, for dressing, stir vinegar, dill, sugar and pepper in large bowl until sugar is dissolved.Drain cucumbers well, pat dry.  Add cucumbers to dressing and stir to blend. Refrigerate at least 15 minutes and up to 2 hours, serve cold.

Thanks to Bree’s mom Judi for this recipe!

Creamy Buttermilk Cole Slaw

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  • 2 pounds cabbage (about 1 medium head) red or green or combo shredded finely
  • salt to taste
  • 2 medium carrots, grated
  • 1 cup buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 small shallots, minced (about 2 Tablespoons)
  • 1/4 cup minced fresh parsley leaves
  • 1 teaspoon Raspberry Champagne Vinegar
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper

Toss shredded cabbage, carrots.   Stir buttermilk, mayo, sour cream, shallots, parsley, vinegar, sugar, mustard, 1/2 teaspoon salt and pepper together in small bowl.  Pour dressing over cabbage and toss to combine.   Refidgerate until chilled, about 30 minutes.   Can be refrigerated for up to 3 days.

Thanks to Bree’s mom Judi for this recipe!

Satay Dip

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  • 1 Tablespoon olive oil
  • 1 Tablespoon roasted sesame oil
  • 2/3 cup finely chopped red onion
  • 1 1/2 teaspoons finely chopped garlic
  • 1 1/2 teaspoons grated fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1 Tablespoon Thai Chili infused Plum Vinegar
  • 1/4 cup light brown sugar
  • 2 Tablespoon soy sauce or tamari
  • 1/2 cup peanut butter
  • 1/4 cup ketchup
  • 2 Tablespoons sherry
  • 1 1/2 teaspoon lime juice

Whisk and cook for one minute.

Thanks to Bree’s mom Judi for this recipe!

Six Minute Chocolate Cake

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  • 1 1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup oil (canola, sunflower, safflower)
  • 1 cup cold water or brewed coffee (can use a heaping teaspoon of coffee substitute, i.e. Krakus and add it to the dry ingredients and use the one cup of cold water)
  • 2 teaspoons pure vanilla extract
  • 2 Tablespoons Blackberry Vinegar

Preheat the oven to 375 degrees.Sift together the flour, cocoa, baking soda, salt, coffee substitute and sugar into an ungreased 8 inch square or a 9 inch round baking pan.   In a 2 cup measuring cup, measure and mix together the oil, water or coffee and vanilla.  Pour the liquid ingredients into the baking pan and mix the batter with a fork or small whisk.  When the batter is smooth, add the vinegar and stir quickly.  There will be pale swirls in the batter where the baking soda and vinegar are reacting.  Stir just until the vinegar is evenly distributed throughout the batter.  Bake for 25 to 30 minutes.

Thanks to Bree’s mom Judi for this recipe!

Grilled Salmon with Tarragon Dijon Vinaigrette

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For the vinaigrette mix together:

  • 3 tsp Tarragon infused Plum Vinegar 
  • Pinch salt 
  • 1 tsp sugar
  • 1 tsp Dijon mustard
  • 1-2 tsp mayonnaise
  • 4-5 tsp vegetable oil

Taste and add more mayo or vinegar to taste. Refrigerate until ready to serve.  

  • 2 portions Sockeye or Coho Salmon fillet (175 g each)
  • Four cups mixed spring greens including arugla
  • Salt and pepper to taste 

Rinse salmon and pat dry with paper towel. Sprinkle flesh side with salt and pepper to taste. Preheat BBQ. Clean and oil BBQ grill well. Place salmon flesh side down for 4 minutes until it releases easily. Flip and grill another 4-5 minutes until done (about 10 minutes per inch total cooking time). Alternatively broil on high for about 10 minutes until cooked through. 

Toss greens with vinaigrette until evenly coated. Pile onto two plates and serve salmon on top.  Yum!

Thanks to Andrea LeBorgne of Monsoon Coast Exotic World Spices for this great salmon dish!

Peach Magic

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  • 1 oz Bourbon
  • 1/2 oz Peach Balsamic Vinegar 
  • 1/2 oz simple syrup
  • 1-2 squeeze of lime 
  • 2 oz soda 

Combine bourbon, peach balsamic vinegar, simple syrup and fresh lime in shaker.  Add ice and shake vigorously for 10 seconds.  Strain into short cocktail glass over ice.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Spicy Cucumber Fizz

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  • 4 slices of cucumber 
  • 6-8 mint leaves 
  • 1/2 oz Thai Chili infused Plum Vinegar
  • 1/2 oz simple syrup 
  • 2 oz soda 
  • 1 oz Gin 

Combine cucumber, mint, simple syrup, gin and mint vinegar in shaker with ice and shake vigorously for 10 seconds.  Pour all contents into cocktail glass.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Strawberry Mint Cucumber Fizz

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  • 4 slices of cucumber 
  • 6-8 mint leaves 
  • 1/2 oz Strawberry Fig Balsamic Vinegar
  • 1/2 oz simple syrup 
  • 2 oz soda 
  • 1 oz Gin

Combine cucumber, mint, simple syrup, gin and mint vinegar in shaker with ice and shake vigorously for 10 seconds.  Pour all contents into cocktail glass.  Add soda and stir in gently.  Garnish with lime wedge and serve. 

Basil Blackberry Bliss

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  • 1/2 oz Oak Aged Blackberry Balsamic
  • 1/2 oz simple syrup 
  • 1 oz Vodka 
  • 6-8 basil leaves 
  • 1 slice squeezed lime 
  • 1 oz cranberry juice 
  • 1 oz soda 

Combine balsamic, simple syrup, vodka, basil leaves, lime and cranberry juice in shaker.  Add ice and shake vigorously for 10 seconds.  Strain over ice into cocktail glass.  Add soda an stir in gently.  Garnish with basil leaf and serve. 

Basil Cranberry Razz

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  • 1/2 oz Raspberry Balsamic Vinegar
  • 8 basil leaves 
  • 1 oz Vodka 
  • 1 oz cranberry juice 
  • 1/2 oz simple syrup 

Combine all ingredients in shaker.  Add ice and shake vigorously for 20 seconds. Strain into martini glass.  Add more plum chili vinegar to taste. 

Virgin Orange Razz

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  • 1/2 oz Raspberry Balsamic Vinegar 
  • 1/2 oz simple syrup 
  • 1 slice orange 
  • 10 mint leaves 
  • 1.5 oz pear juice 
  • 1 oz soda 

Combine vinegar, simple syrup, orange slice, mint leaves, pear juice and ice in shaker.  Shake vigorously for 10 seconds.  Strain contents into martini glass.  Top with soda.  Garnish with orange round on rim of glass and a floating raspberry. 

Plum Chili Gin Sing!

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  • 2/3 oz Thai Chili infused Plum Vinegar
  • 1/2 oz simple syrup 
  • 1 oz Gin 
  • 1.5 oz ginger beer 
  • 1 oz soda
  • Squeeze of lime 

Combine plum chili vinegar, simple syrup and gin in shaker. Top with ice an shake vigorously or 10 seconds. Strain contents over ice into cocktail glass. Add soda, ginger beer and squeeze of lime (add extra plum chili vinegar for more spice). Stir gently and serve. 

Sweet Strawberry Martini

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  • 1/2 oz Strawberry Fig Balsamic 
  • 3 oz pear juice
  • 1 oz Vodka
  • Squeeze of lime 

Combine strawberry fig balsamic, vodka, pear juice and lime juice in shaker. Top with ice and shake vigorously for 10 seconds. Stain contents into martini glass. Garnish with thin strawberry slice. 

Peachy Mojito

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  • 2/3 oz Peach Balsamic Vinegar 
  • 2/3 oz simple syrup
  • 1-2 oz Rum 
  • 10 mint leaves 
  • 2 lime slices 
  • Ice
  • Soda (2-4 oz) 

Mix rum and syrup in shaker. Top with ice, add mint leaves and lime wedges. Shake vigorously for 10 seconds. Pour contents into collins glass and add soda. Top with mint vinegar and stir in gently (add extra to taste).  Garnish with mint leaf and lime wedge. 

Roasted Eggplant With Miso Lime Dressing

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  • 1 large eggplant
  • 2 Tablespoons Thai Chili infused Plum Vinegar
  • 1 Tablespoon toasted sesame oil
  • 1 Tablespoon honey
  • zest of 1 lime
  • 1 Tablespoon lime juice
  • 1 Tablespoon water
  • 3 Tablespoons white miso
  • chopped fresh cilantro

Preheat oven to 375 degrees.

Prepare the dressing.  Whisk together vinegar, sesame oil, honey, lime juice and zest and water.  Next, blend miso with the ingredients using a fork to mash and then form into a paste.

Slice the eggplant in half lengthwise.  Pierce the surface with a fork.   Spoon the dressing liberally over the eggplant.

Roast until eggplant is falling apart tender, about 45 minutes to an hour.

Remove from oven.  Sprinkle with cilantro if desired.

When eating its best to mix together the miso dressing with the tender eggplant beneath to distribute the salty miso flavor.

Miso Salad Dressing

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  • 1/4 cup white miso (or any miso you like)
  • 2 Tablespoons Thai Chili infused Plum Vinegar
  • 2 Tablespoons soy sauce or tamari
  • 2 Tablespoons sesame oil
  • 1/2 teaspoon grated ginger
  • 3-4 Tablespoons honey or agave
  • 1/2 teaspoon toasted sesame seeds

Mix all ingredients and serve on raw salad or steamed vegetables.

Raspberry Mint Vinaigrette

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  • 1 teaspoon garlic minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup Raspberry Vinegar
  • 1 teaspoon fresh chopped mint
  • 1/2 cup olive oil 1/2 teaspoon salt

Mash garlic and salt together to form paste. Mix with vinegar, and mustard. Drizzle oil into mixture while whisking. Add mint. Taste.

Classic Vinaigrette

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  • 1 clove minced garlic
  • 1/2 teaspoon mustard
  • 1/2 teaspoon sea salt
  • 1/4 cup Classic Balsamic Vinegar
  • 1/2 cup olive oil
  • pepper to taste

Whisk garlic, mustard, salt and vinegar together. Slowly pour in oil while whisking
until emulsified. Taste. Add pepper and more salt if needed.