Salt Spring Island Artisan Vinegar

from orchard to bottle

Food Recipes

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.

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!

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.