Recipes to Try

Ventresca Salad with Citrus Vinaigrette

Serves 4

Ingredients:

  • 1 tin Ortiz Yellowfin Ventresca Tuna
  • 1 bunch arugula or spicy greens
  • 1/3 cup Meski olives, pitted and quartered
  • 1/4 cup Marcona almonds, toasted and roughly chopped
  • Half of a grapefruit
  • 1/8 cup freshly squeezed orange juice
  • 1/8 cup Agro Dulce white wine vinegar
  • 1/4 cup extra virgin olive oil
Peel grapefruit with a sharp knife down to the flesh, removing all the rind and membrane. Cut the sections free, slicing carefully along the membranes.

Combine the orange juice, white wine vinegar, and olive oil in a bowl and whisk together. Add salt and pepper to taste.

Toss arugula and grapefruit with vinaigrette. Top with ventresca tuna, and finish by lightly sprinkling on Marcona almonds and Meski olives.

Buttered Toast Points with Ortiz Sardines

Serves 4

Ingredients:

  • 1 jar Ortiz Sardines a la Antigua
  • 4 oz. Vermont Cultured Butter with Sea Salt Crystals
  • 1/2 Loaf of Zingerman’s Bakehouse White, sliced
Preheat your oven to 350 degrees and allow the butter to come up to room temperature.

Quarter the bread slices by cutting them from corner to corner.

Place the bread in a single layer on a baking sheet and toast in the oven for about 1-2 minutes, or until they’re a nice golden brown. Flip the bread and toast for another minute or so. Remove the toast points from the oven and allow them to completely cool.

Spread a generous amount of butter on each toast point and place 1/3 of a sardine on each one. Add fresh cracked black pepper to taste.

Vinegar not just for Vinaigrettes

If you think of vinegar as something which only adorns your leafy salads, it’s time to expand your horizons. Here are a few uses for vinegar which go beyond the vinaigrette.

Brighten up your cooking
Add a tablespoon or two of vinegar to your cooked lentils, stew or soup for a burst of flavor and acidity. Start with: Capirete 20 Year Sherry Vinegar for tomato soup, Gar Rioja Vinegar with black lentils and tomatoes or Gingras Apple Cider Vinegar in beef stew.

Deglaze for great sauces
Use vinegar to deglaze your pan for a flavorful, tangy sauce. Start with: Sweet Cava Vinegar for fish, Capirete Sweet PX Vinegar for red meat, Gingras Balsamic-Style Cider Vinegar for pork or Banyuls Vinegar for greens and other vegetables.

Marinate your meat
Many vinaigrette recipes work wonders as a meat marinade. Ask for a copy of our vinaigrette recipes and use them to marinate or sauce your preferred source of protein. Start with: Spanish Smoke Vinaigrette or Fabulous French Vinaigrette for chicken or Pumpkin Butter Vinaigrette or Cider Vinaigrette for pork.

Reduce it to a glaze or gastrique
A simple glaze can be made by reducing the vinegar by half and then stirring in some honey until combined. A gastrique also starts out by reducing the vinegar by half, then adding some stock, reducing the liquid further and then stirring in fruit or preserves. Start with: Katz Zinfandel Vinger/honey glaze for over fruit, cheese, lamb or beef, or Katz Zinfandel Vinegar/plum preserve gastrique for duck breast.

Drink a dose
A squeeze of fresh lemon juice adds a touch of flavor and acidity to your water, but a splash of
vinegar will take things to another level. Try pouring a tablespoon of your favorite vinegar into a glass of sparkling water, with or without simple syrup to sweeten it up. Start with: Acetorium Fig Vinegar, Allure Raspberry Syrah Vinegar or Katz Sauvignon Blanc Vinegar.

Bake a vinegar pie
We seem to have lost the tradition of vinegar pies, but that doesn’t mean our modern palates can’t appreciate them. Ask for a copy of our recipes for Balsamic Vinegar Pie or Cider Vinegar Pie and make your next baked good the talk of the town. Start with: Vecchia Dispensa Balsamic Vinegar (8 year profile) or Katz Gravenstein Apple Cider Vinegar.

Enjoy it straight up
Sometime vinegar is best on its own. A nice, viscous vinegar with lower acidity doesn’t need to be reigned in. Start with: Vecchia Dispensa Balsamic Vinegar (16, 20 or 30 year profiles) over parmigiano reggiano cheese, beef carpaccio or dark chocolate and berries, Rozendal Fynbos Vinegar over cooked meats or fish or Rozendal Hibiscus Vinegar drizzled over fruit or sipped as an after dinner digestif.

Mix up a ‘shrub’
Colonial Americans preserved fruit in a syrup called a shrub which was made of fruit, sugar & vinegar. The shrub adds flavor and acidity to alcoholic and non-alcoholic beverages and can stay in the fridge for up to a year. Mix your shrub with seltzer water, wine, ginger ale or liquor.

Recipe for about 3 cups of shrub
Mix 1 cup washed, crushed fruit and 1 cup sugar in a large bowl. Cover and let sit in the fridge until the juice leaves the fruit and mixes with the sugar to form a syrup. This may take hours…or days. (Plan ahead!) Once the syrup is formed, strain the fruit out and whisk in 1 cup of vinegar. Transfer to a clean bottle. Label and date it, sticking it in the fridge for about a week or until the sugar is completely disolved.

Get creative with your combinations
Start with: Vecchia Dispensa Balsamic Vinegar (6 year profile)/cherry shrub, Txacoli Orduña Vinegar/peach shrub or Forvm Cabernet Sauvignon Vinegar/raspberry shrub.

Sautéed Sole with Cava Vinegar Sauce

from ‘Guide to Good Eating’ by Ari Weinzweig pg. 90

Ingredients:

  • 3 tbsp capers, preferably packed in salt (1 oz)
  • 4 fresh sole fillets, 2-3 oz each
  • 1 tbsp extra virgin olive oil
  • 2 tbsp Cava vinegar
  • coarse sea salt & freshly ground black pepper to taste
If you’re using salted capers, soak them in a bit of warm water for 20 to 30 minutes, changing the
water halfway through. Drain the water, rinse the capers, and dry them on a paper towel.

Season the sole fillets with salt and pepper. Heat the olive oil in a heavy sauté pan over mediumhigh
heat. Add the sole and cook for 1 minute, then turn and cook for 1 to 2 minutes more, until just done. Slide the fish out onto warm plates and leave the pan on the heat. Deglaze by quickly adding the vinegar and the capers to the hot pan. The vinegar will bubble furiously. Use a spatula to scrape down the sides of the pan and collect the bits and pieces of fish that are left behind. Pour over the fish and serve hot.

Butternut Squash with Cocoa Nib Vinaigrette

adapted from The Essence of Chocolate by John Scharffenberger & Robert Steinberg
serves 3-4 as a side

Ingredients:

  • 2 lb butternut squash, ends trimmed, halved lengthwise, seeded
  • 1/2 cup extra virgin olive oil, plus additional 1-2 Tbsp. for roasting squash
  • 1 tbsp balsamic vinegar
  • 2 tsp Askinosie cocoa nibs
  • 1 shallot, minced
  • 2 strips Nueske’s Applewood-Smoked bacon
  • 1 tbsp reserved bacon grease
  • Sea salt and freshly-ground black pepper

SQUASH:
Preheat oven to 450 degrees. Line baking sheet with parchment paper.
Using a knife, separate neck and bulb portions of squash. Cut crosswise into 1/8″ thick slices.
Toss with just enough olive oil to coat and lightly season with salt and pepper.
Arrange on baking sheet and roast for 20-25 minutes until soft and golden; some thinner pieces may crisp a touch!

VINAIGRETTE:
Combine olive oil, vinegar, nibs and shallot in a bowl. Season with salt and pepper. Whisk, whisk, whisk.
Fry the bacon until crispy; remove from heat and drain – reserving about 1 Tbsp. of grease. Crumble up.

In a large saute pan, toss the roasted squash with the reserved grease* over medium heat, to re-warm.
*Use just enough to barely coat the squash; you don’t want the dish to be overly greasy!

Once warmed, toss the squash in a large bowl with the vinaigrette.
Plate and drizzle any remaining vinaigrette over top, along with bacon crumbles.

Cheddar and Beer Fondue

Ingredients:

  • 1 lb 1YR Grafton Cheddar, grated
  • ½ lb Adelegger, grated
  • 2 cups Lager beer, room temp.
  • 1 tbsp cornstarch
  • 2 tsp dry mustard
  • 2 oz lemon juice
  • tellicherry black pepper, to taste

Serves 4-6
Directions:

  • Into a large bowl, add the grated cheeses and the cornstarch/
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Over a moderately high heat, bring the lager beer to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring* CONSTANTLY.(If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the dry mustard, lemon juice, and peppercorn to the fondue.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.

Figs, Honey & Peppercorns Raclette

Ingredients:

  • ½ lb Raclette cheese
  • ½ lb Tarentais cheese
  • 18 fresh figs, halved
  • 1 cup dry white wine
  • 1 tsbp cornstarch
  • 4 tsbp honey
  • 2 oz Fig Vinegar
  • tellicherry peppercorns & nutmeg to taste

Serves 4-6
Directions:

  • Into a large bowl, add the three grated cheeses and the cornstarch.
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the lemon juice and add fig vinegar.
  • Add nutmeg and peppercorns to taste.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
  • Dip Figs into Fondue and enjoy!

Traditional Swiss Fondue

Ingredients:

  • ¾ lb Swiss Emmenthaler, grated
  • ¾ lb Gruyere cheese, grated
  • ½ lb Adelegger or Boschenhof
  • 1½ cup dry white wine
  • 1 clove of garlic
  • 2 TSP cornstarch
  • 2 oz lemon juice
  • 1 small glass of Kirsch
  • black pepper, to taste
  • nutmeg, to taste

Serves 4-6
Directions:

  • Into a large bowl, add the grated cheeses and the cornstarch.
  • Mix or toss well so that the cheese is coated with the cornstarch.
  • Crush garlic clove and rub saucepan with.
  • Over a moderately high heat, bring the wine to simmer in a large saucepan/pot.
  • Once simmering, reduce heat to moderately low.
  • Add in the cheese a little at a time, stirring CONSTANTLY. (If there is fat separation in the fondue, whisk in 1-2 teaspoons cornstarch slurry)
  • After the last of the cheese has been added, add in the lemon juice.
  • Add nutmeg and peppercorns to taste.
  • Continue to stir constantly for 3 minutes.
  • Very carefully, pour the fondue into your fondue pot (set over the burner) and serve immediately.
  • Kirsch can be used mixed in for more flavor or as a toast during the meal.

Nils & Katie’s American Gothic Vinaigrette

Ingredients:

  • 2 tbsp American Spoon Food’s Apple Butter
  • 1 tbsp K.L. Keller dijon mustard
  • 1/4 cup Katz Apple Cider Vinegar
  • 1/2 cup Katz Suisun Valley extra virgin olive oil
  • salt to taste
Directions:

  • I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
  • Makes 1 cup

Pink’n Plum Balsamic Vinaigrette

Ingredients:

  • 1/2 cup 6 Year Balsamic Vinegar
  • 1/2 cup Casados Olive oil
  • 3-4 tsp Serbian Plum Preserves
  • 1/4 tsp Halen Mon Vanilla sea salt
  • pinch crushed pink peppercorns to taste
Directions:

  • I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
  • Makes 1 cup

Alluring Blackberry Vinaigrette

Ingredients:

  • 1/2 cup Extra Virgin Olive OIl
  • 1/2 cup Moutere Grove Olive oil
  • 2-3 tbsp Agrimontana Blackberry Preserves
  • 1 tbsp Green Peppercorni Dijon Mustard
  • salt to taste

Directions:

  • I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
  • Makes 1 cup