Spirited Vinegars

What are spirited vinegars?  They are vinegars infused with herbs, spices, flowers or fruits.  You can read more about spirited vinegars from Mountain Rose Herbs.  

Chef Gaby introduced them to me.  You can use them a few different ways.  The most common is marinades and salad dressings.  In this photo are L-R, Rosemary Vinegar, Coriander/Tarragon Vinegar, and Dill Vinegar.  They need to infuse for at least 2 weeks.  

Check out the Grilled Tarragon Marinated Steak for one way to use a spirited vinegar.

Bread and Butter Pickles

This is Aunt Martha's recipe for some easy pickles!! 

Bread and Butter Pickles

3 quarts cucumbers, sliced

1/2 cup salt

3 cups vinegar

3 cups sugar

3 onions, sliced

1/4 cup mustard seed

1/2 teaspoon celery salt

Bac'n Beans

I think these taste just like pork and beans but with bacon (which is technically still pork) so my husband came up with the name Bacon Beans but to take out the "o" and make it an apostrophe. 

Bac'n Beans

1 pound dry Great Northern beans

4-5 slices bacon, chopped

1/3 cup diced onion (1/2 cup if you chop instead of dice)

1 teaspoon dried sage

Two good pinches of red pepper flakes

4 Tablespoons tomato paste

2 Tablespoons honey

2 cups chicken broth

15 oz can tomato sauce

Place beans in large pot and cover with water.  Bring to boil and boil for 2 minutes.  Turn off heat and let sit covered for an hour.  Drain the beans and return to pot.  Cover with at least 2 inches of water and return to boil.  Simmer, covered, until the beans are soft.  Takes approximately an hour.  Drain.

Meanwhile in a smaller pan cook the bacon until nearly done. Drain off most of the fat.  Add onions.

Cook until golden brown and soft. 

Add red pepper flakes and sage.  Cook for 1 minute. Add tomato paste, honey, chicken broth, and tomato sauce.  Stir to combine and then pour into beans. 

Stir well. Cover the pot with an oven proof lid or two layers of foil. Cook at 325 degrees for 1-1/2 hours, removing cover for last 15 minutes.