moiram@tektronix.UUCP (Moira Mallison ) (11/13/83)
The July/Aug 1983 issue of The COOKS Magazine has an article about making
vinegars, and recipes for their use. From that article are these recipes:
GENERAL METHOD FOR BERRY VINEGARS
4 cups vinegar
1/3 cup sugar
1 cup berries, rinsed, and dried
In a non-corrosive saucepan, combine vinegar and sugar and bring almost to a
boil. Stir just until sugar dissolves.
Place berries in a 5-cup lidded jar.
Pour hot vinegar into jar. Cool to room temperature, cover tightly and let
steep for at least 48 hours.
Yield: 1 quart
The following recipe calls for blueberry orange vinegar, made according to
the previous recipe. Thread the zest of one orange on wooden skewer and
put it in the jar. Remove the skewer after 48 hours.
CHICKEN SALAD WITH BLUEBERRY ORANGE VINAIGRETTE
1 T creme fraiche or sour cream
1 T Dijon mustard
1/2 cup blueberry orange vinegar
salt and freshly ground pepper
1 cup peanut or safflower oil
6 skinned, boned chicken breasts, halved (about 3 lbs)
zest of 1 orange
3 scallions, trimmed and sliced on the bias (green parts included)
3 ribs celery, trimmed and sliced on the bias
1 cup walnuts, halved and lightly toasted
1.5 cups blueberries, rinsed and drained
To make vinaigrette, whisk creme fraiche or sour cream with mustard and
vinegar in a small bowl. Season with salt and white pepper and continue
whisking. As you whisk, slowly dribble in oil. Adjust seasoning and set
aside. Whisk again if necessary before using.
In a large skillet, arrange chicken breasts in a single layer without
overlapping. You may have to use two skillets. Add enough cold water to
cover breasts by 2 inches and season lightly with salt. Set over medium-
high heat and poach for 10 to 12 minutes, until chicken is tender and
cooked through. Do not allow water to boil. Remove chicken breasts from
skillet, cover and cool to room temperature.
Pat chicken dry and cut away remaining cartilage along the breast bone.
With your fingers, tear remaining meat into bite size pieces.
In a mixing bowl, toss chicken with half the vinaigrette and let stand
for 30 minutes.
Remove colored par of orange peel with a zester, making fine strips about
1/16 inch thick or cut wide strips of zest into a fine julienne. Add to
chicken.
Add scallions, celery and walnuts. Season with salt, pepper and additional
vinaigrette to taste. Add blueberres and toss gently.
Yield: 8 servings.