Quick Stir-Fry Chicken
     At Leatherwood we use wine vinegars in marinades, salad dressings, sauces  
  and desserts.  A so-simple way to make quick stir-fry chicken:  Thaw 4 frozen
  chicken breasts enough to cut into 1 inch strips.  Pour 1/4 cup wine vinegar
  (your choice of flavors) over the chicken in a bowl and add a little soy sauce if
  you like.  Allow to marinade a few minutes or several hours (in the refrigerator)
  depending on how much time you have.  Heat olive oil in a skillet, add 
  two  cloves of pressed or chopped garlic. Stir to spread garlic in the pan and
  then add the chicken.  Frying time is short, just until the chicken is no longer
  pink in the middle and it's nicely browned - about 10 minutes.  Serve with rice
  and a vegetable. 

                                                         The Best Chili  
         2 stalks celery           Clean and chop celery and onions into
         1 large onion            small pieces.  Saute in olive oil until     
         3 Tbsp.olive oil        transparent.  Add tomatoes and kidney 
          1 can  tomatoes        beans.  Add salt, pepper, and chili pow-     
         1 can kidney beans  der to taste.  Add the wine vinegar and    
         Salt and pepper         simmer for about ½ hour.          
         Chili powder             Note:  This is the vegetarian variety 
          ¼ cup wine vinegar     of chili but feel free to add browned   
         Hot red pepper, to taste     ground beef.  You can toss in      
                                       more varieties of beans if you like a beanier
                                       chili.  Just make sure to try the vinegar in it. 
                                       It’s wonderful!


                                    Great Green Beans (and easy too!)  
       Fresh Green Beans, washed and tips removed     This is a “dump” kind of   
       Garlic                               recipe.  If you like garlic, use a lot.  If you have 
       Olive Oil                           a lot of beans you’ll need more of the other ingred-          
       Wine Vinegar                    ients.  Heat oil in skillet.  Add crushed garlic and    
       Soy Sauce                        beans.  Sauté until bright green and crisp-tender.                                 Add wine vinegar and soy sauce. Cook until liquids are nearly absorbed.


         And here’s a great dessert recipe with the surprise ingredient of vinegar.
                                                       Pavlova     
     4 Egg Whites      
     1 Cup Superfine Sugar (whirr granulated sugar in the blender)    
     1 Teaspoon Strawberry Vinegar      
     ¼ Teaspoon Vanilla      
     Balsamic Vinegar    
     Strawberries or other fresh fruit   
     Whipped Cream (the real stuff)  

             Preheat oven to 300 degrees.   
             Beat egg whites until very stiff. Add sugar a tablespoon at a time while 
             beating continuously. Add vinegar and vanilla and mix.  Place non-
             stick baking paper on a baking sheet.  If you can’t find non-stick paper
             then butter a brown grocery bag cut to the right size.  Put the beaten egg
             white mixture on the paper and spread it to a 1½” to 2” thick circle. Reduce 
             oven temp. to 275 degrees.  Bake 1 hour on middle rack of oven.  Remove
             from oven.  Invert on a plate and peal off the paper.  Turn right side up and 
             cool.  Fill with fresh fruit splashed with Balsamic Vinegar and decorate with 
            whipped cream.

                                                     Salsa verde                                                     
12 golf ball sized tomatillos
2 poblano peppers
5 cloves of garlic
1 medium onion
1 bunch of cilantro
1 Tablespoon olive oil
1 Tablespoon Lovage/Chive in Grape Leatherwood Wine-vinegar
1 teaspoon salt
¼ teaspoon sugar

Method: Remove the husk from the tomatillos. Cut in half and place cut-side down on an oiled cast iron frying pan. Cut the stem end off the peppers, remove most of the seeds and place cut-side down in the same frying pan. Place under the broiler in the oven until skins of peppers are charred and tomatillos are roasted. Remove from oven and allow to cool.
Put onion, cilantro, garlic, olive oil, vinegar, salt and sugar in a blender or food processor. Blend until smooth. Peel charred skins from the peppers. Add peppers and tomatillos to blender. Process until smooth. Serve with tortilla chips or crackers or use as you would a red salsa.



 
 


  

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