The California Native Gourmet

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Flavored Vinegars Using CA Native Plants

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What we’ll be doing today

1. Lecture: Introduction to Flavored Vinegars

2. Garden walk: show you some common CA native plants useful for flavored vinegars

3. You’ll start a batch of flavored vinegar, with a vinegar/flavoring(s) of your choice

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http://www.livestrong.com/article/490433-how-to-cook-

with-flavored-vinegar/

What is vinegar? Vinegars are made by adding a bacteria called Acetobacter aceti to diluted wine, ale, or fermented fruits or grains.

This creates acetic acid, which gives the liquid the sour flavor treasured by foodies throughout the world.

The base product (wine; cider; etc.) gives each type of vinegar its unique characteristics

Among the oldest foods and medicines known to man - first written references ~ 5,000 b.c.

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http://www.foodsubs.com/Vinegars.html

Flavored (infused) vinegars are infused with

the flavors of herbs, spices and/or fruits

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http://www.toptipspot.com/tips/self-made-gift-ideas/howto/make-flavored-vinegar.php

Many cultures have

traditional flavored

vinegars

Strawberry and other fruit-flavored vinegars are popular in Asia

Vinegars flavored with thyme & rosemary are popular in Mediterranean countries

Spiced vinegar, from the Philippines is flavored with chili peppers, onions, and garlic

© Project SOUND http://panlasangpinoy.com/2010/06/24/how-to-make-spiced-vinegar-sinamak/

http://www.hiwtc.com/products/strawberry-honey-vinegar-apple-honey-vinegar-1806-9921.htm

How to use flavored vinegars?

As a salad dressing Alone

In your favorite vinaigrette or other salad dressing recipe

Make homemade salad dressings that trump any bottled dressing.

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As a flavorful marinade or sauce

Marinade poultry in herb-flavor vinegars for a Mediterranean taste

Marinade other meats in fruit-flavored vinegars for an exotic touch

To deglaze your pan and create a reduction sauce after frying meat.

Drizzle flavored vinegar over vegetables to wake up their flavors

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http://www.blog-b-que.com/bbq/tenderize-your-meat-while-adding-flavor/

And many more uses – be creative

A Tbsp or two in sparkling water makes a refreshing beverage

Use in place of mayo in sandwiches

Use to flavor soups, stews & other dishes

In sweet & sour & other sauces

Use fruit vinegars to make sweet vinegar glazes for fruits, pies

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Use flavored vinegar

in any recipe that

calls for plain vinegar.

http://www.marigoldlane.com/kitchen/vinegar.html

Some hints for cooking with flavored

vinegars

When substituting in a recipe, just replace apple cider, red wine, balsamic or rice wine vinegar with flavored vinegar

Flavored vinegars can impart intense, full-bodied flavor. Make sure the vinegar flavor is compatible with the other flavors in the dish

When substituting herbal-flavored vinegar for plain vinegar, reduce the amount of any additional herbs called for in the original recipe to avoid competing flavors.

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The most common flavoring agents

are either herbs or fruits

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http://www.lelonopo.com/2008/09/infusing-vinegar-getting-in-touch-with.html

Herb/spice

infused vinegars

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Are a convenient way to preserve fresh herbs and to incorporate their flavor into salad dressings, marinades, and sauces.

Popular herb vinegars are flavored with thyme, oregano, basil and rosemary.

Easy to make at home.

Wine, rice, or cider vinegars are good bases for most herb vinegars.

Substitutes: vinegar plus fresh herbs

http://www.myrecipes.com/recipe/lemon-verbena-vinegar-

10000000682688/

Fruit infused

vinegars

Are assertive without being pungent, so they make terrific salad dressings.

Also good in marinades/sauces for roasted meats, especially poultry, ham, pork, and veal.

Popular commercial vinegars include raspberry, blueberry & strawberry vinegars.

They're relatively easy to make at home, but require a little more care & effort.

Follow a trustworthy recipe. If too much fruit is added to the vinegar, it may not be sufficiently acidic to ward off harmful microbes.

© Project SOUND http://www.themotherhuddle.com/homemade-strawberry-vinegar/

Making flavored vinegars is very

popular right now

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http://www.ireallylikefood.com/731159752/making-flavored-vinegars/

Why make your own flavored vinegars?

The flavors are wonderful, subtle, complex – ‘summer captured in a bottle’

Allows for almost infinite creativity & experimentation

Good way to increase use of vinegar in diet

Relatively easy to make & inexpensive

Can be done easily in the home kitchen

Make a wonderful, personal gift

Are a great way to use the ‘excess bounty’ of your garden

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Creating distinctive flavored vinegars

is a creative endeavor

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The end product is a blend of the type of vinegar and the

flavorings used

http://rootsandflowers.blogspot.com/2010/02/making-herbal-vinegars.html

Attributes of a nice flavored vinegar

Intense flavor

Good blend of seasoning flavors & vinegar

Clarity

Nice color

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http://www.ifood.tv/blog/how-to-store-flavored-vinegar

Choosing your flavoring agents

The flavors of many different types of things can be used: fruit, nuts, herbs and spices.

Consider flavors that are pungent, spicy and distinctive

Feel free to combine flavors – for example several herbs or fruits + herbs

Be creative – what ever appeals to you & works with your recipes

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http://www.mountainroseherbs.com/newsletter/10/september/herbalvinegars.php

Most people think of Mediterranean herbs

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http://www.beginner-gardening.com/pruning-rosemary.html

Rosemary - Rosmarinus officinalis

http://www.foodmuseum.com/rosemary.html

http://www.ehow.com/how_4489474_make-flavored-vinegar.html

…but S. CA has a mediterranean climate, too

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Native pungent

herbs

Most bush Salvia (Sage) species Several species & even more

cultivars

Each has a distinctive flavor

Artemisia species A. californica – sagey

A. dracunculus – tarragon

A. douglasiana - unique

Cleome isomeris – peppery

Local native onions

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Rosemary - Rosmarinus officinalis

CA Black Sage – Salvia mellifera

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California Black Sage – Salvia mellifera

J.S. Peterson @ USDA-NRCS PLANTS Database

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Salvia mellifera

Mounding, woody shrub with a fibrous shallow (2 ft) root system

Grows 3-8 ft. tall, 3-15 ft. wide (with no pruning in ideal conditions)

Fast growing – short-lived, but re-seeds

Mostly evergreen – some die-back in winter

Large “winter/spring” leaves Smaller “summer leaves”

Leaves are aromatic, dark green, wrinkled – with white hairs on underside

Square stems turn brown-gray with age

http://www.sci.sdsu.edu/plants/sdpls/plants/Salvia_mellifera.html

http://www.calflora.net/bloomingplants/blacksage.html

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Black Sage in the garden

Fragrance garden – one of the best

Hillsides, banks – erosion control

Specimen plant - interesting

For parking strips, along driveways and parkways

Along walls

For dry gardens

For coastal conditions (salt air, wind)

Good habitat plant – pollinators, birds (seed & cover) and small mammals (seed & cover)

J.S. Peterson @ USDA-NRCS PLANTS Database

Native minty herbs are often groundcovers

© Project SOUND Hummingbird Sage – Salvia spathacea

Many attractive features

Fragrant, sweet-smelling foliage

Leaves make a tasty tea – that may help as a decongestant

Brilliant magenta-pink flowers

Flowers make a good cut flower

Bright green foliage – a nice groundcover

Shade tolerant – can be used under trees

Very drought tolerant

http://www.pgmuseum.org/WildflowerTour/CrimsonSage.htm

Make use of

available water

http://www.elnativogrowers.com/Photographs_page/salspa_051702.htm

Grow on shady sides of

buildings or walls

Some native minties

Hummingbird Sage – Salvia spathacea

San Miguel Savory – Clinopodium douglasii

Fragrant Pitchersage – Lepechinia fragrans

Monardella species

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Mountain Monardella:

lovely

Under trees, as a groundcover

Along partly shady walkways

Shady edges of the vegetable garden

As an accent in large containers

In a rock or butterfly garden

© 2010 Steven Thorsted

Ssp. pallida

http://www.theodorepayne.org/mediawiki/index.php?title=Monardella_odoratissim

a_ssp._pallida&redirect=no

We also have some great CA native fruits

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Blue (Mexican) Elderberry – Sambucus nigra ssp cerulea

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Blue Elderberry

Large, upright shrub or small tree to 25 ft tall to 20 ft wide

Rapid growth rate – at least for first few years

Moderate lifespan (to 50 years in wild)

Can grow as either tree or bush form (requires more regular pruning)

Corsi©1999 California Academy of Sciences

© Project SOUND Elderberry doesn’t need a lot of pampering; in fact, it seems to thrive on neglect

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Edible uses for Elder berries and

flowers

Drinks – wines and cordials

Juice Syrup Jelly Pies Baked goods

Also a great

natural dye Note – leaves, stems & seeds can be toxic

There are also some great berry bushes

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Native fruits/berries

Cherries – Prunus species

Currants & Gooseberries – Ribes species

Strawberries – Fragaria

Manzanita fruits – Arctostaphylos species

Oregon grape – Berberis/Mahonia species

Rose hips

Pacific Blackberry – Rubus

Honeysuckle berries

Wild grapes - Vitis

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Catalina & Hollyleaf Cherries

Prunus ilicifolia

Beach Strawberry - Fragaria chiloensis

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Seasoning marinades & vinegars

Artemisia californica Artemisia dracunculus Bladderpod Native onions (Allium) Peppergrasses Salvias Even some of the berries/

fruits

Experiment to find the best

combinations. In general, stronger

flavors are best with stronger

vinegars

CA Wild Tarragon – Artemisia dracunculus

Once you’ve chosen your flavors,

then choose an appropriate vinegar

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http://recipes.ireallylikefood.com/

Choose a vinegar that complements

your flavoring agent

Use light vinegars like champagne, white wine and mild rice vinegar for subtler flavors like citrus & berries and the delicate herbs like basil, tarragon

Use cider vinegar for medium to pungent herbs and fruits

Use the robust red wine, sherry & balsamic vinegars for heartier flavors like peppercorns , oregano, rosemary, garlic, Black Sage, etc.

See the ‘Vinegars’ sheet for more

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A few tips & pointers

To make flavored vinegars cost-effective, search out sources such as gourmet/health food stores, restaurant supply stores & specialty groceries that sell these vinegars by the gallon.

Whatever your source/personal preference, use the best vinegar you can afford - vinegars that you like even without flavoring.

No amount of flavoring will improve a vinegar you don't like.

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Champagne Vinegar

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This vinegar is made from dry white wine made from grapes usually used to make champagne.

A soft, smooth, delicate vinegar.

Mix it with nut or truffle oil to make a sublime vinaigrette.

This is an excellent vinegar for flavoring with milder herbs and fruits.

If you can't find Champagne vinegar you can substitute white wine vinegar.

http://www.igourmet.com/reviews/pwr/product-reviews/Oil-

Vinegar/Wine-Vinegar/p/1361-Reims-Champagne-Vinegar.html

White wine vinegar

Milder and less acidic than cider or white distilled vinegar – bolder than champagne

Off-white in color.

Great for showing off herbs and spices used in flavoring vinegar.

Goes best with more delicate dishes, like salads

Favored in French cuisine

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Rice Vinegars

Made from fermented rice or rice wine

Popular in Japanese, Chinese, Korean & Vietnamese cooking traditions

Chinese vinegars are stronger than Japanese

All rice vinegars are sweeter than cider & white (distilled) vinegars

Three types:

White rice vinegar: colourless to pale yellow liquid, higher in vinegar content and more similar to Western vinegars

Black rice vinegar (Chinese): dark in colour, and has a deep, almost smoky flavour

Red rice vinegar (Chinese): distinctive red colour from Red yeast rice, which is cultivated with the mold Monascus purpureus. This vinegar has a distinctive flavour of its own due to the red mold.

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Cider vinegar/apple cider vinegar

Made from fermented apples – fruity apple flavor

Inexpensive, tangy & available

Works well in chutneys, hearty stews, and marinades; or for pickling vegetables

Best used with medium or strong flavored herbs and spices & fruits

Good to use with intensely flavored herbs such as horseradish, hot pepper, dill, garlic, shallots, nasturtium flowers and leaves, and garlic chives as well as spices.

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Sherry vinegar/sherry wine vinegar

Spain's answer to balsamic vinegar

Assertive yet smooth, mellow; may be expensive

Has a slight nutty flavor with a sweet aftertaste.

great for deglazing pans and perking up sauces, especially those that will accompany hearty meats like duck, beef, or game or grilled veggies

It can be flavored with the medium to stronger herbs and seasonings.

The most expensive sherry vinegars are aged for a long time in wood casks

Examples: vinagre de Jeréz = Jerez vinegar

Alternative: balsamic vinegars

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http://www.buythecase.net/product/9016/h

einz_gourmet_malt_vinegar/

Malt vinegar (alegar)

Always served with British fish and chips are served; common in British/Canadian kitchens

Made from malted barley

Pungent, lemony flavor.

Good choice for pickling & making chutneys.

Since it's so assertive, it's not a good choice for vinaigrettes or delicate sauces – or flavoring agents.

Varieties include brown malt vinegar and distilled malt vinegar (clear).

Red wine vinegar

More tangy, robust than white wine vinegar

Attractive to the eye

Mild, wine-like taste.

Some inexpensive choices are quite good

This is the preferred vinegar to use when making raspberry flavored vinegar. Excellent for other berry fruits.

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http://www.cookinglight.com/cooking-101/essential-ingredients/best-red-wine-vinegars-

00400000066113/

Balsamic vinegar

Brown (light or dark) in color

Sweet-sour taste with an intense fruity aroma.

Many different flavors, so you’ll have to find one you like

Complex; best used with simple flavoring agents

This is the most celebrated of all vinegars; a staple of Italian cuisine

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White (distilled) vinegar

Which is distilled from ethyl alcohol.

Cheap but somewhat harsh-tasting

Try it with strongly flavored fruits such as Elderberry, Strawberry, Blackberry

Also good for hot peppers

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Enough background – Let’s do it!

© Project SOUND http://www.bonappetit.com/recipes/2011/08/raspberry-vinegar

You already have most/all the equipment

you need Large pot to sterilize jars

Tongs or jar-grabbers

Non-reactive bowls - glass, plastic, porcelain, pottery, or enamel-coated steel

Non-reactive saucepan (anything but aluminum)

Plastic or wooden spoons

Measuring cups

Kitchen shears/pruners

Funnel (canning and/or narrow mouth)

Small sieve or colander

Jars/bottles with tight-fitting lids

Cheesecloth, muslin, or coffee filters to line a plastic strainer, colander, or coffee filter holder.

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http://www.acommunaltable.com/strawberry-vinegar/

A word about safety: bacteria

Homemade infused vinegars are generally considered safe, because they are acidic.

Vinegar naturally prevents the growth of bacteria like botulinum toxins.

Five percent or higher vinegar solutions are adequate to ensure food safety (look on the label). They are what is commonly sold in grocery stores as wine, rice and cider vinegars - higher solutions are available through specialty and restaurant suppliers.

Follow the recipe - don't add too many herbs/fruits/sugars to the bottle, or you may reduce the acidity of the vinegar so much that it loses its ability to preserve.

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In all canning (including making flavored

vinegars) cleanliness is next to godliness

Cleanliness is essential when making flavored vinegars: hands, work surfaces, everything.

Wash all utensils, bottles, and containers with hot, soapy water, then rinse in hot water. A bottle brush often comes in handy.

Sterilize all steeping and storage bottles/jars either by running them through a hot dishwasher cycle or boiling for 10 minutes

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http://www.vegetablegardener.com/item/9659/canning-

tomatoes-step-by-step

Types of bottles

Vinegar can be made in any type of bottle. Wine bottles, liquor bottles, vinegar bottles are all easy to come by. Glass or plastic – both are fine

For gift giving, keep an eye out for attractive bottles a garage sales and craft stores.

If possible, use a bottle with a cork or a ceramic or plastic top when you are making flavored vinegar.

Metal tops (like canning jars) react with the vinegar. Metal tops can be used if a piece of plastic wrap is placed over the opening before attaching the metal lid.

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http://www.themotherhuddle.com/homemade-strawberry-vinegar/

Fresh seasoning herbs

Pick on day of preparation

Pick early in morning, when flavor is strongest

If possible, pick just before the flowering season – flavors intense

Pick only healthy, robust leaves/stems/ flowers

Wash thoroughly in cold water (or 1 tsp bleach/6 c water); pat dry

Remove large, woody stems

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Preparing fruits &berries

Use freshly harvested or washed and frozen fruits

Fruit should be fully ripe, unblemished

Wash fruit thoroughly in cold water; pat dry

Remove pits from cherries, stone fruits

Small fruits/berries are left whole or crushed; large ones (strawberries) may need to be sliced.

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http://farm4.static.flickr.com/3255/2875487011_70d4797e99.jpg?v=0

Prepare the containers

Use only glass jars or bottles that are free of cracks or nicks.

Wash containers thoroughly, then sterilize by immersing the jars in a pan of hot water and simmering for 10 minutes.

Once the jars are sterilized, remove from the simmering water and invert on a paper towel to dry.

Fill while the jars are still warm.

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http://www.vegetablegardener.com/item/9659/canning-tomatoes-step-

by-step

Then follow one of the basic recipes

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Cold vinegar recipes are simplicity

itself

Fill with measured amount of vinegar

Measure out the selected flavoring ingredients; do any additional preparation (cutting/bruising)

Place flavoring ingredients in the steeping jar; check that flavoring agents are covered

Screw on the lid tightly

Place in a dark place to steep

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Hot vinegar recipes involve heating the

vinegar to just below boiling

Usually just heat the vinegar; but recipe 1 for fruits heats vinegar+fruit

Follow the recipe – usually allow the hot vinegar to cool slightly before bottling

If using the Sweet Fruit vinegar recipe, but sure to follow instructions for sweetners

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Allow time for the flavors to infuse

May take as short as overnight or as long as 2-3 weeks for the flavor to develop fully.

Only you know when the flavor is strong enough for your taste/ recipes

The flavoring process can be shortened by a week or so by bruising or coarsely chopping the herbs and fruits before placing in the bottles and adding the hot vinegar.

To test for flavor development, place a few drops of the flavored vinegar on some white bread and taste.

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Remove the spent flavoring agents & filter

When the flavor is appropriate, remove the flavoring agents – I like to just pour the vinegar through a strainer

Filter the vinegar one or more times through a damp cheesecloth or coffee filter. Vinegar should be clear – not cloudy

Pour the strained vinegar into a clean sterilized jar.

Add a sprig or two of fresh sanitized herbs (if desired).

Seal tightly. Label with flavor, vinegar & date

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Storing flavored vinegars

Safety:

Unopened, most vinegars will last for 6-8 month in a cool, dark pantry.

Once opened, vinegar should be used within three to six months.

Just to be extra safe, store fruit-infused vinegars – and those made with rice, sherry or balsamic vinegars – in the fridge. I store all mine in the fridge.

After 6 months, even if there is no sign of spoilage, taste the vinegar before using to make sure the flavor is still good. If a flavored vinegar ever has mold on or in it, or signs of fermentation such as bubbling, cloudiness, or sliminess, throw it away.

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Storing flavored vinegars, cont.

Flavor:

Depends on both the vinegar and the flavoring.

Mild herbal flavors are most ephemeral; fruit flavors the most long-lasting

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http://suburbanhousewifeuprising.blogspot.com/2010/07/waste-not-want-not-strawberry-vinegar.html

Enjoy your delicious, flavorful vinegar!

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We hope you’ll consider including some

native food plants in your yard

Bladderpod – Cleome isomeris (Isomeris arborea)

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Cleveland Sage – Salvia clevelandii

© Project SOUND ‘Roger’s Red’ Grape – Vitis californica ‘Roger’s Red’