Tag Archives: vinegar

CUCUMBER SALAD and CUCUMBER COCKTAIL

24 Friday Jul 2015

Posted by in Cocktails, Recipes, Salad

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I made a Cucumber Salad after a lovely family day out, to accompany our grilled chicken dinner on the back deck. I then muddled the end pieces of the vegetable with gin to make a fresh, yummy Cucumber Cocktail.

CUCUMBER SALAD

cucumber salad

1 cucumber, peeled and cut into large dice

1/4 cup white vinegar

2 to 3 tablespoons of sour cream

2 teaspoons salt

1 teaspoon of pepper

handful fresh dill

Mix the cucumber in a bowl with the vinegar, salt and pepper. Chill in refrigerator for about 2 hours. After chilled, drain the cucumbers, mix in the sour cream. Chop the dill and add to the sour cream. Mix well.

Enjoy!

Recipe adapted from The Dining Guide, June 2015

www.nwaonline.com/dining/

CUCUMBER COCKTAIL

cucumber cocktail

In  cocktail shaker, muddle 2 inches of cucumber, then add gin, ice and the juice of a lime. Shake and strain.

Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2014

www.arkansasonline.com/news/features/food/

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NORTH CAROLINA BARBECUE SAUCE

01 Wednesday Jul 2015

Posted by in Recipes, Sauce

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I have made several different barbecue sauces over the past few weeks for several different events. Vinegar or ketchup based – they were wonderful and delicious, and surprisingly easy.

NORTH CAROLINA BARBECUE SAUCE

north carolina barbecue sauce

2 cups cider vinegar

1/2 cup water

1/2 cup ketchup

2 tablespoons light brown sugar

1 tablespoon hot sauce

2 teaspoons red pepper flakes

2 teaspoons salt

1 teaspoon freshly ground black pepper

In a medium bowl, whisk together all ingredients until the sugar and salt dissolve.

Enjoy!

Recipe adapted from The Morning News, June 2007

ROASTED VEGETABLE SALAD with DE NIGRIS BALSAMIC VINEGAR

16 Monday Mar 2015

Posted by in Recipes, Vegetables

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Content sponsored by #DeNigris1889; all opinions are my own.

I am usually a precise and meticulous recipe follower – and I don’t like to waste food. However, as is the nature of cooking, a recipe may use a little bit of an ingredient leaving a lot left over, or there will just be a lot of left overs from a meal.

Oftentimes I will search for another recipe to use up an ingredient we have an abundance of, but I definitely need to get better about doing that and being more creative with repurposing leftovers. My favorite ways to use left overs are chopping them into omelets and soups, spooning them on top of baked potatoes or soft polenta, or stacking them into sandwiches.

My husband was out of town for a conference this past week, and I had invited a friend over, thinking it would be easier to entertain at home than try and find a sitter and go out. We had been attempting to get together for a while, but our schedules and the kids numerous activities had made it difficult to find a time.

I mixed an aperitif and set out an appetizer, then, as our conversation continued, what was going to be a cocktail and quick catch up, turned into a sit-down meal.

I had roasted different vegetables during the week for a variety of dishes – and after warming them in the oven, they came together beautifully with the addition of the De Nigris Balsamic Vinegar, olive oil and sprinkle of cheese. The left overs transformed into a whole new, exciting dish, creating the perfect dinner. It enabled me to serve a friend a delicious and delightful meal, with minimal preparation, fuss and time, while our conversation expanded and lengthened.

ROASTED VEGETABLE SALAD WITH DE NIGRIS BALSAMIC VINEGAR

plating the roasted vegetables

– Plating the Roasted Vegetable Salad at the Counter

on the table

– Left overs transformed and on the Table in a matter of minutes

2 to 3 cups of roasted vegetables (I used golden beets, red beets, butternut squash, red peppers, zucchini, yellow squash and carrots)

2 watermelon radishes, sliced

arugula

crumbled goat cheese

De Nigris balsamic vinegar

olive oil

salt and freshly ground black pepper

rosemary sprig

Warm roasted vegetables if desired. Stack on plate with radishes and arugula. Sprinkle with goat cheese, balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper. Top with a rosemary sprig.

Enjoy!

 

MINT CHAMPAGNE SHRUB

26 Saturday Jul 2014

Posted by in Cocktails, Recipes

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I mixed up this cocktail at the end of the day and the beginning of the evening for Mum and I. We had recently enjoyed a “shrub” cocktail for the first time at a recent garden party and learned that the term “shrub” means it has some kind of acid base, in this case, vinegar.

This Mint Champagne Shrub was absolutely delicious, but we both decided a little gin would enhance the flavor.

MINT CHAMPAGNE SHRUB

mint champagne shrub

1 1/2 cups loosely packed fresh mint leaves

1/3 cup sugar

1/2 cup elderflower liqueur

1/3 cup champagne vinegar

1/4 cup fresh lemon juice

3 1/2 tablespoons fresh lime juice

chilled sparkling wine

fresh mint leaves for garnish

Muddle the mint leaves and sugar in a cocktail shaker to release the flavors. Add elderflower liqueur, champagne vinegar, lemon juice and lime juice. Fill shaker with ice, cover with lid and shake vigorously until thoroughly chilled (about 30 seconds). Strain into glasses, top with sparkling wine and garnish with a mint leaf.

Enjoy!

Recipe adapted from Southern Living, July 2013

http://www.southernliving.com/food

COLORFUL COLESLAW and MARDI GRAS SLAW and HARVEY HOUSE SLAW

26 Monday May 2014

Posted by in Coleslaw, Recipes, Side Dishes, Summer, Vegetables

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Thinking of all those who have served in the Armed Forces on this Memorial Day.

Although this holiday typically signals the beginning of the summer vacation season – outdoor cooking, being by the water, boating, picnicking, sunscreen and bug spray, the kids in our district were in school today, making up one of the days they were at home over the winter, due to inclement weather.

However, we barbecued with friends over the weekend, camped and spent a lot of time beside, on, and in the lake, so they were able to have a taste of summer, before being dropped at the school doors this morning.

The three coleslaw recipes below are all delicious, and would be wonderful and welcome at any celebration.

 Colorful Coleslaw

3 tablespoons grainy mustard 2 tablespoons honey 2 tablespoons fresh lime juice 2 tablespoons cider vinegar 2 tablespoons olive oil salt and freshly ground black pepper to taste 1/8 head red cabbage, cored and thinly sliced 1/8 head green cabbage, cored and thinly sliced 1 carrot, shredded 1 green pepper, cored and diced 1/2 fennel bulb, halved, cored and thinly sliced 1/4 cup fresh cilantro leaves, chopped 1 tablespoon poppy seeds In a large serving bowl, whisk together the mustard, honey, lime juice, vinegar, oil, salt and pepper. Add the cabbages, carrot, green pepper, fennel, cilantro and poppy seeds, and toss well to combine. Adjust seasonings as desired. Enjoy! and please share recipedoodle with your friends! Recipe adapted from USA Weekend, May 2012 www.usaweekend.com/section/FOOD04/Recipe-Archive‎

Mardi Gras Slaw

1/3 cup mayonnaise (I used low fat) 2 tablespoons cider vinegar 1 teaspoons mustard seeds 1/2 teaspoon salt 1/8 teaspoon ground red pepper 4 cups thinly sliced green cabbage 1 cup thinly sliced red cabbage 1/2 cup shredded carrot 3 green onions, chopped

Combine mayonnaise, cider vinegar, mustard seeds, salt, and ground red pepper, stir with a whisk. Add the green cabbage, red cabbage, carrot and green onions, toss to coat.Enjoy! Recipe adapted from Cooking Light, July 2013 www.cookinglight.com/food/recipe-finder/‎

Harvey House Slaw

1 celery stalk, sliced 1/4 cup parsley, chopped 1/2 package coleslaw mix 1 teaspoon dry mustard 1 teaspoon celery seed 2 tablespoons sugar 1 teaspoon salt 1/2 cup vinegar 1/4 cup oil

In a large bowl, mix celery, parsley and coleslaw mix. In a saucepan combine mustard, celery seed, sugar, salt, vinegar and oil. Mix well and bring to a boil, stirring. Pour over slaw. Cover and refrigerate for at least 4 hours. Drain excess liquid. Toss well to mix before serving. Enjoy! Recipe adapted from We Gather Together, October 2001

MAPLE CAKE WITH CREAM CHEESE FROSTING and COOKIES AND CREAM CUPCAKES and VINEGAR CAKE

27 Wednesday Mar 2013

Posted by in Celebrations

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This month heralds the end of the “Wilkin birthday season” – we celebrate everyone in our family between October and March, including my husbands business. My daughter was the only one who wanted a birthday party this year, so it was all very low-key and wonderfully simple. She was also the only one who didn’t want me to make her cake, so the following were all for the boys in the family.

MAPLE CAKE WITH CREAM CHEESE FROSTING

2 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup butter, room temperature
1 cup sugar
1/2 cup maple syrup
3 eggs
1/2 teaspoon maple flavoring
1 cup buttermilk
FROSTING
8 ounces cream cheese, softened
1/2 cup butter, room temperature
3 cups powdered sugar
1 teaspoon maple flavoring

Heat oven to 325F.
Grease and flour 2 (9 inch) round cake pans.
To prepare cake, sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into a medium bowl. Using a mixer, beat butter and sugar until light and fluffy. Add maple syrup and beat until smooth. Add eggs one at at a time, beating well after each addition. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture.
Add maple flavoring. Divide batter evenly between pans.
Bake cakes 25 to 30 minutes, until a wooden pick comes out clean when inserted in the center. Let cool in pans on wire racks 20 minutes. Invert onto racks, let cool completely.
To prepare frosting, beat cream cheese and butter with a mixer at medium speed until smooth.
Add powered sugar and maple flavoring. Beat just until smooth.
Frost the cake and decorate as desired.
Enjoy!

Recipe adapted from Relish Magazine, February 2011
relish.com/

COOKIES AND CREAM CUPCAKES

1 1/2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1/2 cup reduced-fat sour cream
2 tablespoons milk
1/2 teaspoon vanilla extract
5 chocolate and creme sandwich cookies (such as Oreos), broken up
FROSTING
2 cups confectioners sugar
1/4 cup unsalted butter, softened
1/4 cup reduced-fat sour cream
1/4 teaspoon vanilla extract

Heat oven to 350F.
Line a muffin pan with paper liners.
In a small bowl, whisk flour, baking powder and salt. In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Beat in eggs, one at a time.
On low speed, alternately beat flour mixture and sour cream into butter, beginning and ending with flour. Add milk and vanilla, fold in cookie pieces. Divide batter among prepared cups.
Bake for 15 to 20 minutes, until tops spring back when lightly pressed. Remove cupcakes to a rack, let cool.
FROSTING
In a bowl, beat sugar, butter, sour cream and vanilla until good spreading consistency.
Once cupcakes have cooled, spread with frosting, and top with cookie pieces if desired.
Enjoy!

Recipe adapted from Family Circle, May 2008
www.familycircle.com/recipes/

VINEGAR CAKE

1 1/2 cups flour
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons cocoa, plus more for dusting the cake
1 tablespoon vinegar
1 tablespoon vanilla extract
6 tablespoons vegetable oil

Heat oven to 350F.
Mix dry ingredients together. Make a well in the dry ingredients and add the wet ingredients. Mix well. Pour into an 8 or 9 inch square pan. Bake 25 to 30 minutes, until a wooden pick inserted in the center comes out clean. Let cool and dust with cocoa.
Enjoy!

Recipe adapted from Relish, January 2013
relish.com › Baking