Recipe Ideas

• 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!

• 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!

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!

• 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.

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.

• 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.

• 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!

• 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

• 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!

• 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!

• 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.

• 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!

• 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.

• 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.