Holiday Vinegar Recipes
These recipes are great for holiday meals or gifts
Chef Stefan Ryll is the culinary instructor at Southern New Hampshire University where his students learn real world skills by working at The Quill Restaurant at the Hospitality Center on the Manchester campus. Read more about The Quill here.
Holiday Thyme Apple Cider Vinegar
You can usually still find thyme growing in the garden in December, even under the snow. Pick a handful of sprigs to make an infused vinegar, perfect for a hostess gift, stocking stuffer or small token of appreciation.
It is important to use good-quality apple cider vinegar for the recipes (not apple cider-flavored distilled vinegar). Please make sure the vinegar is at least five percent acidity.
This herb vinegar can be used in cooking in equal amounts where wine, fruit juice, plain vinegar, lemon or lime juice is called for. Add it to your favorite bottled barbecue sauce, use it in a homemade mustard recipe or your favorite vinaigrette.
8-10 fresh thyme springs
Apple cider vinegar
Wash and dry the thyme springs. Take the prepared bottle and add all thyme springs with a long bamboo skewer tool. Add the apple cider vinegar with the help of a plastic funnel. Fill to 1/2 inch of the top of the bottle and push the thyme springs down. Close the bottle and set to rest. Let set 24 hours and then refill again (the herbs will soak up some of the vinegar).
It’s now ready and can be used right away. The flavor will become stronger as it sits. After using, refill with vinegar right away and most will last three to six months. The thyme springs must remain covered with vinegar.
Lemon Apple Cider Thyme Vinaigrette
(Makes 8 Servings)
1/2 cup apple cider thyme vinegar
1/2 cup granulated sugar
1 tablespoon honey
1 teaspoon salt
1 teaspoon dry mustard
1 teaspoon paprika
1.5 teaspoon grated lemon zest
1 cup olive oil or canola oil
In a medium bowl or food processor, whisk together apple cider thyme vinegar, sugar, honey, salt, dry mustard and lemon zest. Add oil in a thin stream, whisking until emulsified.
Apple Cider Thyme Vinegar Pie
1/2 cup butter, softened
1 1/4 cups granulated sugar
2 tablespoons apple cider thyme vinegar
3 eggs, beaten
1 teaspoon vanilla extract
1/2 cup raisins
1/2 cup pecan pieces
1 8-inch unbaked pie shell
Preheat oven to 350 degrees F. In a medium bowl, cream sugar and butter until fluffy. Add vinegar, eggs and vanilla extract; beat until well blended. Sprinkle pecans and raisins in bottom of pie shell (spread evenly). Carefully pour cream mixture over the pecans and raisins.
Bake 30 to 45 minutes or until knife blade inserted in the center comes out clean. Remove from oven and cool slightly on rack. This is best served warm.
Raspberry Thyme Vinegar
6 cups white-wine vinegar
3 cups fresh raspberries
12 sprigs fresh thyme
Sanitize the glass jars. Thoroughly rinse raspberries and thyme with water. Heat vinegar in a large saucepan to a simmer. Divide the raspberries and thyme among the jars. Divide the vinegar among the prepared jars, leaving at least 1/4 inch of space between the top of the jar and the vinegar. Cover with lids and store the jars in a cool, dark place, undisturbed, for three to four weeks.
Strain vinegar through cheesecloth into another container until the vinegar looks clear. Discard all solids and pour the strained vinegar back into to rinsed and sterilized decorative bottles. Decorate with a few well-rinsed fresh sprigs of thyme. Can be stored refrigerate up to 12 months.