fruit vinegars

[Moochiecat]

For those of you who can use them, ...uh...how do you use them?

I was given a bottle of black cherry vinegar and I'm a little stumped. I guess I can use it in a vinegarette, (and I'd love a recipe for that if anyone has one...I get mixed results with my salad dressings when I try and make them) and I can use it to deglaze my pan after frying chicken.....but do I add anything to that when I do that?
Any other ideas?

[not2late]

Re: fruit vinegars

I used to make a sweet-sour drink called "Raspberry Shrub" pre-Atkins. It was raspberry vinegar, diluted with water, sweetened and served over ice---very refreshing on a hot summer day.

Editing to add, Julia Child's Basic Vinaigrette Recipe
http://www.ochef.com/r190.htm

[Naja]

Re: fruit vinegars

They work very well in dressings and sauces, especially for chicken. Try mixing fruit vinegar with Splenda and glazing the skin on a roast chicken with it. Very tasty.

[ValidRouge]

Re: fruit vinegars

Moochie,

I found this recipe in Dana Carpender's 500 more low-carb recipes (page 238 at the bottom) for Raspberry vinegar--but I would imagine cherry would be good too. I've been dying to make it and this is what I'm planning for dinner tomorrow. If you try it, let me know how the cherry turns out.

3 tbs butter
2 tbs extra-virgin olive oil
8 boneless, skinless chicken breasts (about 4 lbs)
1/2 cup Raspberry (or cherry) Vinegar
1 cup chicken stock
1 cup heavy whipping cream

put butter and olive oil in a large frying pan over medium heat. Once butter is melted, saute chicken breasts on both sides. Remove and reserve chicken breasts.
Add vinegar to pan and bring to a boil, stirring well to dissolve any flavorful stuff sticking to the pan. Remove pan from the heat. Add chicken stock and stir well. Return chicken to pan, cover and simmer 15 to 20 minutes.

Remove the chicken breasts from the pan and place in a shallow serving dish. Cover to keep warm. Boil the liquid in the pan until reduced enough to thicken a bit. Slowly add the cream and stir well over medium heat until thickened. Serve the sauce over the chicken.
Yield: 8 servings
375 calories
21 g fat
43 g protein
2 g carbohydrate, 0 fiber, 2 useable carbs

[Moochiecat]

Re: fruit vinegars

Thanks everyone!
Joy, I'm going to try that very soon..that sounds great. I'll let you know how it turns out.

[Heidi3]

Re: fruit vinegars

I just use it as a condiment on things like chicken, veggies or salad ...no special recipe just sprinkle it on anything and enjoy it

[yemenitegreen]

Re: fruit vinegars

My basic vinaigrette... 1 tbsp vinegar and a little salt, stir until salt is diluted, add 3 tbs of olive oil, beat until emulsified, add herbs of choice. You can also add 1/2 to 1 tsp of dijon mustard for a creamier result.

Black cherry vinegar sounds fabulous, must be great on grilled chicken or in marinades.

yemenitegreen

[ValidRouge]

Re: fruit vinegars

Moochie (and anyone else reading the thread),
I made this last night and it was DECADENT! It's very rich which satisfied me very quickly. At the same time, because it was so rich, I really couldn't overeat.

I made roasted asparagus to go with it...and put some of the sauce on both the chicken and the asparagus....MMMMMMMMMMM!