Best Maple Vinegar Recipes

MAPLE VINEGAR

Steps:

• Pour the vinegar into a large glass or plastic container with a loose-fitting lid. Mix in maple syrup; rum and water.
• Cover the opening with cheesecloth to keep out dust and allow for airflow so that wild yeasts can find their way in. Place the lid gently on top and store in a cool, dark place for 4 weeks. When it tastes smooth, tart and sweet, with no alcohol burn (this might be in 4 weeks, or it may need more time), the vinegar is ready. Strain it into smaller containers and store at cool room temperature, or in the refrigerator.

MAPLE VINEGAR CRISPY CHICKEN

Steps:

• Preheat oven to 375 degrees F.
• Begin the sauce by melting 2 tablespoons butter in a medium saucepan over medium high temperature, then add the shallots and cook until translucent.
• Add the pepper, nutmeg, and vinegar and bring to a boil, then add the maple syrup and return to a boil; allow to reduce by half and reserve.
• While sauce is reducing, begin working on the chicken by spatchcocking it: with sharp kitchen or poultry shears, cut the backbone out of the chicken by cutting along one side of the backbone, then along the other; turn the chicken over and remove the keel bone, then press down to flatten it; additionally, for this recipe you also remove the wings; do NOT remove the skin of the chicken.
• Season both sides of prepared chicken with salt and freshly ground black pepper.
• Heat the oil or fat in a large, heavy oven-proof skillet over high temperature; when it is very hot, carefully add the chicken skin-side-down into the hot pan (place the chicken away from you, not toward, to avoid oil splatters).
• Cook over high temperature for approximately 10 minutes, checking to see that the skin is turning a nice, crispy golden brown.
• Turn the chicken over in the skillet, then place the entire pan in the pre-heated oven and continue to roast, basting often, until done and juices run clear, about 35-45 minutes.
• When chicken is done, remove it from the oven and the pan and allow it to rest for about 10 minutes.
• While the chicken rests, begin the topping by combining the melted butter and almonds in a small skillet, and sauté until the nuts turn golden brown.
• Add the leeks and cranberries and cook until leeks begin to go limp, about 5 - 7 minutes, then add the bread crumbs and salt and pepper to taste and sauté for 3 minutes until crumbs begin to brown; remove and place in serving dish.
• Finish the sauce by removing the fat from the skillet the chicken was cooked in, then deglaze it with the sauce; pour completed sauce into a serving bowl.
• To serve: cut the chicken into serving size pieces, top with the sauce and then with the topping.
• Enjoy!

PORK MEDALLIONS WITH MAPLE-VINEGAR SAUCE

Steps:

• Using meat mallet or rolling pin, flatten pork between sheets of waxed paper to about ¼ in. thickness. Season both sides of pork with pepper. Melt butter in heavy large skillet over medium high heat. Add pork and sauté until brown and cooked through, about 4 min. per side. Transfer to plate. Add shallots to same skillet. Cook 30 seconds. Mix in mustard and chicken broth and simmer until reduced by ¼, about 5 minutes. Stir in maple syrup and vinegar. Simmer until liquids are reduced to sauce consistency, about 5 min. longer. Return pork and accumulated juices to skillet. Cook until just heated through, about 1 min. Arrange pork on platter. Spoon sauce over and serve.

MAPLE AND VINEGAR CARAMELIZED PARSNIPS

Steps:

• Preheat your oven to 400 degrees.
• Wash and peel the parsnips and then chop them into evenly sized pieces.
• In a bowl, combine the parsnips, salt, and oil.
• Put on a baking sheet and toast until tender (which usually takes 30-45 minutes). Mix them up about every 8 to 10 minutes.
• When they are tender, drizzle with the vinegar and maple syrup. Mix up and then bake until brown, about 5 minutes.
• If desired, season with some pepper.

MAPLE VINEGAR

Steps:

• Combine the syrup, vinegar, rum, and water in a large glass container with a loose-fitting lid. Before replacing the lid, cover the opening with cheesecloth to allow for ample airflow so oxygen reaches the vinegar stock. Store the container in an undisturbed cool, dark place for at least 4 weeks.
• After a month, test the vinegar for development; taste it. Once the alcohol has been completely fermented away, strain the vinegar and store it in sealed bottles or Mason jars. It may be ready at this first tasting or it could take an additional week or two. The finished pH for this particular vinegar tends to settle at 4.3. It can be used immediately and will improve with age.