Infused Champagne Vinegar, Uses, Recipes and Resources. Cooking with Champagne Vinegar

How To Use Infused Gourmet Champagne Vinegar

I am currently offering the following Infused Champagne Vinegar in Michigan:

Lemon, Thyme, Peppercorn
Rosemary, Garlic
Cilantro, Lime
Rosemary, Thyme
Strawberry, Mint

Champagne Vinegar is an elegant and delicate addition to many dishes. Champagne Vinegar has a lighter, less harsh, slightly sweeter, more subtle, more aromatic, more complex, and a more clean and fresh taste than other distilled vinegar. Champagne vinegar is the perfect vinegar for recipes where you want a hint of acidity and great flavor. Champagne vinegar is the lemon / lime / citrus juice of the vinegar world.

Uses:

Marinades
Salads
Salad Dressings (Homemade Vinaigrette)
Sauteing Vegetables
Sauces (Tomato/Marina, Buerre Blanc, Hollandaise, Bernaise)
De-glazing a saute pan
Making a Confit
Dipping Sauce (with olive oil for bread)
Drizzle on steamed vegetables
Tenderizer

Tips & Shelf Life:

Vinegar has an extremely long shelf life due to its acidity. Champagne Vinegar is similar. Because we infuse our vinegar with fresh fruit and herbs and leave them in the bottle for display purposes, we have a couple of recommendations for extending its shelf life.

According to The Vinegar Institute: The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. While some changes can be observed in various types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
If, after using some of the champagne vinegar, the herbs are sticking out above the vinegar, we recommend using a clean skewer or chopstick to push the herbs down into the vinegar.
Water will cause vinegar to become cloudy. We recommend not allowing steam or water into the bottled vinegar.
If the fruits or herbs begin to break down in the vinegar, we recommend straining them out using a cheesecloth and strainer. Always use clean, sanitized, and dry equipment. After straining, funnel the vinegar back into the bottle. The vinegar will be fully infused and flavorful.
If you see mold inside your vinegar bottle at any point, we recommend throwing it away.

Positive Health Benefits:

Increased absorption of nutrients. Since vinegar is high in acetic acid, it can help increase the body’s ability to absorb essential minerals.
Stabilizes blood sugars. Vinegar can help slow the absorption of sugar from a meal into the bloodstream and help prevent the blood sugar level from spiking.
Weight Loss. A Japanese and Turkish study suggests that adding vinegar to your regular consumption habits may help with weight loss.
Cholesterol Control. Several studies have shown that vinegar significantly reduced triglyceride, total cholesterol and LDL in individuals with hyperlipidemia.
Antioxidant Benefits. Vinegars are fermented products, mainly, of grains or fruits, and contain large amounts of antioxidants. Studies have shown that antioxidants can play a role in reducing the cell-damage of free radicals, thus increasing longevity and slow the aging process. The long-term intake of fruit vinegars may have a positive anticancer effect.

For more information on the studies related to the benefits of including vinegar as part of your diet, click HERE. http://onlinelibrary.wiley.com/doi/10.1111/1541-4337.12228/full

Recipes:

Respectful Living is a producer of vegan products and our blog is vegan and about plant based nutrition and cooking. In sticking with our mission, here are some plant based recipes for your Infused Gourmet Champagne Vinegar. Additional links to other types of recipes and resources are at the bottom of this page.

Low Calorie Salad Flavor Booster

Add a hint of infused champagne vinegar to a tossed salad! Never mind high calorie dressings, add a touch of champagne vinegar for a unique, mouth watering flavor.

Champagne Vinaigrette

2 teaspoons Dijon mustard
1/4 cup herb infused champagne vinegar
3/4 cup extra-virgin olive oil
1/2 teaspoon salt
Pinch of freshly ground black pepper

Always slowly whisk in the oil. Salt and pepper should be added at the end so that you can taste the vinaigrette and adjust seasonings as needed.

Walnut Oil Champagne Vinegar Vinaigrette

This is an excellent vinaigrette for salads of fresh greens.

1/4 cup champagne vinegar
1 tablespoon finely minced shallot
2 teaspoons Dijon mustard
1/2 teaspoons salt
Fresh cracked black pepper to taste
1/2 cup lite olive oil
1/4 cup walnut oil

Combine the vinegar and Dijon mustard first, and then slowly whisk in the oil. Salt and pepper should be added at the end so that you can taste the vinaigrette and adjust seasonings as needed.

Marinade for Tempeh, Tofu, or White ‘Meat’

1/4 cup extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon Herbes de Provence
1 clove of finely minced garlic (or pressed through a press)
1 tablespoon champagne vinegar
1/4 tsp sea salt
Fresh ground black pepper to taste

Combine the vinegar, garlic, herbs, and Dijon mustard first, and then slowly whisk in the oil. Salt and pepper should be added at the end so that you can taste the vinaigrette and seasonings as needed.

Vegan Beurre Blanc

1/4 cup vegan dry white wine
1/4 cup champagne vinegar
2 shallots, minced
1/2 cup cold vegan butter, cubed
1 tablespoon fresh parsley, roughly chopped
1 tablespoon fresh fennel fronds, chopped
1/2 teaspoon sea salt
Freshly cracked pepper

Heat saucepan on medium high.
Add white wine, vinegar, and shallots. Let boil and reduce down to 2 tablespoons of liquid. Take off heat and let cool for about 1 minute.
Put saucepan back on burner without turning on the heat. Throw in a few butter cubes at a time and whisk until butter is melted. Continue until all butter is melted.
Add herbs, salt, and pepper. Mix.
Cover, turn heat to very low, and let sit.

Vegan Cashew ‘Hollandaise’

¼ cup cashews, soaked overnight or for at least 4 hours
¼ tsp turmeric
pinch sea salt
small pinch cayenne pepper (optional)
2 tbsp lemon juice
3 tbsp water
2 tbsp olive oil
½ tsp champagne vinegar

Soak cashews for at least 4 hours or overnight. Drain and rinse and then place the cashews in a blender with the rest of the ingredients. Blend until smooth. Season to taste. If you desire a thinner sauce, add a bit more water a tsp at a time.
Heat the cashew hollandaise on the stove or in a microwave or oven until warm and serve immediately. Any leftovers can be stored in the fridge for a few days.

Vegan Nut Free Hollandaise Sauce

1 lb. silken tofu
2 tbsp. lemon juice
1 tbsp. champagne vinegar
2 tbsp. nutritional yeast flakes
2 tbsp. vegan butter or margarine
unflavored soy or almond milk as needed
salt to taste

Place all ingredients into a blender or food processor and blend until smooth. Season with salt to taste and thin with a few tablespoons of non-dairy milk until desired consistency is reached. Taste test and adjust seasoning as needed.

Oven Baked Tempeh or Tofu Marinade

2 tablespoons low sodium tamari or shoyu soy sauce
1 1/2 tablespoons champagne vinegar
2 minced garlic cloves
1 teaspoon Dijon mustard
1 teaspoon freshly shredded / zested ginger
1 package of tempeh (8 ounces), cut in the size or shape appropriate to use, I usually cut width wise in thin strips.

Whisk all ingredients together, in a glass baking dish, add cut tempeh strips to marinade, spoon marinade over tempeh, let rest for 15 minutes, flip and repeat.

Bake at 375 degrees Fahrenheit for 20 minutes, flip and bake for an additional 10 minutes.

Onion Confit (used to top veggies or other dishes)

3 large white onions
2 tablespoons peanut oil
⅓ bunch fresh sage leaves, chopped (or fresh herbs of your choice)
2 ounces champagne vinegar

Peel onions, and slice into thin strips.
Heat peanut oil in a large heavy skillet and saute onions over medium heat, stirring often. After about 30 minutes of cooking it might be necessary to add a little water to prevent them from sticking.
After 1 hour add the sage leaves or other fresh herbs, and vinegar. Continue cooking, stirring often, 30 minutes more.

Sweet and Tart Yellow or Red Tomatoes

8 large yellow or red cherry tomatoes or 12 small ones
1 tablespoon champagne vinegar or other white wine vinegar
½ teaspoon sugar
1 tbsp. chopped fresh parsley

Wash, stem and halve tomatoes. (sliced cucumber is also a nice addition)
Mix vinegar with sugar and parsley in serving dish. Add tomatoes and toss.

Cuban Black Beans (Taco Salad, Burritos, or Beans & Rice)

3 cups of cooked, drained black beans (or 2 15oz. cans)
- Note: 1/2 cup of dry uncooked beans = 1 1/2 cup cooked beans or 1 can of beans.
1/2 cup diced green or red bell pepper
1/2 cup diced red onion
2 medium minced or pressed garlic cloves
1/4 bunch chopped cliantro
1 1/2 tbsp. cumin
1 tbsp. chili powder
1/2 tbsp. black pepper
3/4 tbsp salt (or less to taste)
3/4 tbsp. lime juice
1/2 cup sugar
2 tbsp. champagne vinegar (Cilantro Lime recommended)
1 tbsp. olive oil (for sauteing veggies)
Water (see instructions)
1/4 cup red wine (optional)
Tabasco sauce to taste (optional)

In a sautee pan with olive oil combine: onion, peppers, garlic, and cilantro – simmer until onions become translucent.
Add spices and liquids together and whisk until sugar is dissolved. If you don’t use red wine, add a couple of tablespoons of water.
Add all ingredients including beans and add water until it reaches the top of the beans. Stir. Bring all to a boil and then simmer until desired consistency. The longer you simmer it, the more mushy it becomes. If you are using the black beans in a taco or burrito, simmer until thick and there is no liquid remaining. If you are using the black beans for beans and rice, some liquid is OK as beans and rice are meant to be a little sloppy! Just toss with your rice.
Add Tabasco sauce at the very end to taste.

Sauteed Garlic Asparagus (or other veggies!)

1 bunch of asparagus
2 garlic cloves
2 tbsp. olive oil of vegan butter
1/2 tsp. salt
1 tbsp champagne vinegar

Place all ingredients in a non-stick frying pan. Saute over medium heat until asparagus is tender. Be careful to not cook too high as the garlic will burn before the asparagus is tender.

Dipping Oil for Bread (Italian, Ciabatta, and French are most popular)

1/4 cup olive oil
1 1/2 tbsp. champagne vinager
freshly ground cracked black pepper
Oregano or other herbs (optional)

Combine olive oil and champagne vinegar and lightly whisk. Pour onto small (bread and butter) plates. Add herbs and black pepper. Happy Dipping!

Spaghetti Sauce / Marinara Sauce

Spaghetti Sauce / Marinara Sauce / Red Sauce is definitely a personal preference type of sauce. Adding a touch of champagne vinegar to a tomato based sauce adds a hint of a delicate complexity that will set your sauce apart from others. It is the perfect complexity that will add a subtle acidity in order to compliment tomatoes. If you are using garlic and onions in your tomato based sauce, consider using champagne vinegar to deglaze your pan after you have sauteed your garlic and onions. For more information on how to deglaze a pan, click HERE https://en.wikipedia.org/wiki/Deglazing_(cooking)

Chili (large batch)

6 cups of cooked drained beans. (kidney beans are typical for chili, feel free to use some black beans, white beans, and / or chickpeas)
- Note: 1/2 cup of dry uncooked beans = 1 1/2 cup cooked beans or 1 can of beans.
2 large tomatoes diced (if using canned tomatoes, do not drain)
1 red bell pepper diced
1 medium onion diced
3 large garlic cloves
1 can tomato paste
1 tbsp. oregano
1/2 cup strongly brewed good quality coffee (trust me on this)
1/2 cup strawberries (trust me on this)
2 tbsp. chili powder
1 tbsp. ground cumin
1/2 – 3/4 tsp. red pepper flakes (depending on how hot you like it)
1/2 cup brown sugar
1/2 tbsp. black pepper
1/2 tbsp. salt
2 tbsp. strawberry champagne vinegar
1/4 teaspoon ground cayenne pepper (optional)
Celery (some people like celery in their chili, not my preference but feel free to add 1/2 cup)
Corn (another addition some people prefer, feel free to add 1 cup of frozen non-GMO corn)

After beans are cooked, combine all ingredients, bring to a boil and simmer to desired thickness – approximately 1 and a half hours. If you prefer a saucy chili, add 1 can of tomato soup. If you prefer your beans al dente and less mushy, wait to add beans until sauce is about half way cooked down. If you like a really thick chili and don’t have time to simmer, add mesa flour or corn starch to thicken.

Caramelize Your Veggies

Rather than just tossing a mix of vegetables in only olive oil and then roasting in the oven, try adding am infused vinegar. Just toss washed and cut squash, broccoli and cauliflower florets, red onion, and carrots in a mixture of infused champagne vinegar and fat free cooking spray and spread evenly on a pan. You can also put the veggies and vinegar/cooking spray combination in a zippered bag to marinate in the refrigerator until you’re ready to cook, bringing out even more flavor. Roast in the oven at 400 degrees, or on the BBQ grill until the vegetables are tender and caramelized.

Other Recipes on this blog: