If there's one thing that can bring us out of mourning the end of elderflower season, it's the appearance of elderberries. These juicy, tangy, slightly sweet and Vitamin C-packed berries make delicious jellies, wines, and syrups – and, we recently learned, shrubs. Ever had a shrub?
If tomatoes are the superhero of summer, balsamic vinegar is its side kick. Gazpachos, fresh tomato sauces, even a simple tomato salad: balsamic ready to step in whenever those tomatoes need an extra hand.
My balsamic vinegar has grown a mother. Is there any way I can use it to make vinegar from wine? I know that balsamic is traditionally made from un-fermented pressed grapes carefully aged in barrels. That sounds too complicated to do at home, but I'd love to find some use for this mother.
The farmers' markets are wide open, and I am having fruit envy. I have been surrounded by strawberries, cherries, and other early summer fruit, and I want to bring it all home with me! But I can't eat all that fruit, and I don't have time to can it all either. So I will most likely freeze some, then turn to the easiest, simplest, most long-lasting way to preserve the flavor of fresh summer fruit: Fruit vinegar. Here's why.
I'm usually a basic pantry kind of gal but every now and then I like to treat myself to something a little special to inspire my palate and uplift my spirits. With their boldly designed labels and innovative flavors, the Noble Handcrafted Tonics line of maple syrups and vinegars are just the kind of thing to snag my attention and reel me, helpless, into temptation.
Q: Help! I'm trying a new "elimination diet" to try to cut out migraine trigger foods, as I suffer from chronic (near daily) migraines. There are lots of fresh foods I can eat, but I'm having trouble replacing citrus — especially lemon — soy sauce, and vinegar in particular. Oh, and I'm vegan. I know you will all say that the first thing that should go is my veganism, but it is not connected to migraines, and I have already sacrificed a lot of things I care about in order to try to control the pain.
So please, can anyone think of vegan alternatives to these three foods? How does one marinate tofu without these ingredients? Any tips would be greatly appreciated!
On a recent oil and vinegar tasting, my sister went wild for a chocolate balsamic vinegar. It had a sweet, tangy, and slightly bitter taste. And it made me want to make some for her as a gift (and a little for myself, too!). Here's how: