In The Kitchen - Lindera Farms

In The Kitchen

Honey Vinegar

GRILLED ARCTIC CHAR WITH CABBAGE, RADISH, AND BACON

Chef Michael Anthony, Gramercy Tavern

Cabbage Puree

1 cup onion, sliced thin
2 cloves garlic, sliced thin
4 cups cabbage, sliced
4 cups cabbage, sliced
1/4 cup white wine
1 teaspoon sugar
1/2 cup vegetable stock
2 tablespoons extra-virgin olive oil
white wine vinegar, to taste
salt and pepper, to taste

In a medium sauce pan, sweat onion and garlic with salt and prep over low to medium heat. Add the cabbage and continue to sweat for 5 minutes. Deglaze with white wine and reduce the liquid down until dry. Reduce the heat to low and add the vegetable stock. Cover the pan and cook for about 8 minutes, keeping an eye on the liquid level so it doesn't burn. Remove the lid and add sugar. Continue to cook the cabbage until completely tender, another 5 minutes or so. Add cabbage to a blender with extra-virgin olive oil. Add a few drops of white wine vinegar to taste. Pass puree through a sieve and set aside.

Pickled Mustard Seed

1 cup rice wine vinegar
1 cup sugar
1 cup water
1 teaspoon salt
1 cup mustard seeds

Bring all ingredients to a simmer. Simmer for five minutes.

Warm Cabbage Salad

4 slices of bacon
4 radishes, cooked and cut into quarters
1 medium size turnip, cut into wedges and cooked 2 cups Caraflex Cabbage, stems removed and cut into strips
1 ½ tablespoons pickled mustard seeds
Salt and Pepper, to taste
Lemon juice, to taste

In a large sauté pan, sweat the bacon on medium heat until golden brown. Remove and cut into small pieces. Add the cabbage and lightly sauté, about three minutes. Add the radish, turnips and pickled mustard seeds. Remove from heat and season with lemon juice, salt and pepper. Set aside.

Caraflex Cabbage Salad

1.5 cups Caraflex Cabbage, stems removed and cut into very thin strips
1/4 cup thinly sliced red onions
1 tablespoon Lindera Farms honey vinegar
3 tablespoons Extra-virgin olive oil
salt to taste

Add vinegar to a medium sized bowl, slowly whisk in olive oil. Add cabbage and onions. Toss with the vinaigrette.

To Serve

Grill 4 filets of Arctic Char to desired temperature. Place Cabbage puree and warm cabbage salad with bacon in the middle of a dinner plate. Place Artic Char on top. Top with Caraflex Cabbage salad and garnish with a few sprigs of dill to garnish.

 


NORTH CAROLINA FLUKE, BEET ROOT, FARM EGG YOLK, BLACK TRUFFLE, HONEY VINEGAR, CHERVIL

Chef Joey Ward, Gunshow Atlanta

1 farm egg yolk
1 oz. black truffle oil
Juice of half a lemon
3 oz. fresh fluke (sliced thin)
5 local baby beets (scrubbed, sliced thin)
3 oz. Lindera Farms honey vinegar
1 bunch chervil (picked)
3 oz. grapeseed oil
.5 oz. Périgord truffle
Salt (to taste)

Mix egg yolk with truffle oil and lemon juice to create a loose dressing. Coat fish slices well with dressing.

Compress half of the sliced beets in a bag with vinegar at full pressure in a vacuum chamber. Open bag and drain vinegar (reserve).

In a microwave-safe bowl, wrap the remaining beet slices well with plastic wrap and microwave for 7 minutes, or until tender.

Place cooked beets into a blender and purée with vinegar. Let cool.

Blanch half of the chervil in boiling water quickly and shock in ice water. Squeeze the chervil dry and place into blender with grapeseed oil and purée. Drain mixture through a coffee filter and reserve chervil oil.

To plate, arrange the dressed fish into a circle. Grate truffle onto the fish using a microplane.

Cover with beet slices. In the center, place a spoon of the beet purée. Garnish with chervil leaves and oil.


HONEY YINAIGRETTE

James Marroquin, Sonoma

4 cups Blended oil 75/25
1 cup Lindera Farms honey vinegar
2 shallots finely minced
1- 1/2 Tablespoons Dijon mustard
2 Tablespoons kosher salt
1/2 teaspoon white pepper

In the blender add mustard, salt, pepper and vinegar.

Turn it on low/medium speed slowly add oil in a steady stream until it emulsifies.

Taste adjust seasoning if need and then add in shallots


BURNT HONEY VINAIGRETTE

Michael Rafidi, RN74 San Francisco

200g Honey(caramelized)
15g Burnt Cinnamon
5g Burnt Star Anise
200g Honey Vinaigrette
15g Fish Sauce
50g Brunoise shallot
10g Thyme, Picked
150g EVOO

In a sauce pan caramelize the honey until almost burnt, then deglaze with honey vinegar, then add spices, cool down & add shallot, thyme & EVOO.

Spicebush Vinegar

SPICEBUSH AND SORGHUM VINAIGRETTE

Bryan Voltaggio and Scott Muns, Volt Restaurant

2 tablespoons Sorghum
4 tablespoons Lindera Farms Spicebush Vinegar
1/8 teaspoon Spice mix (recipe follows, or use your favorite spice blend)
2 ounces Olive Oil
Salt to taste

In a small sauce pan combine the sorghum and the spice mix. Reduce by 1/2. Add the spicebush vinegar and reduce to a glaze. It should coat the back of a spoon. Allow to cool. Slowly whisk in the olive oil to emulsify. Season with salt

Spice Mix

8 tablespoons coriander, 4 tablespoons fennel seed, 4 tablespoons black pepper, 4 tablespoons mustard seed, 2 tablespoons cumin, 8 juniper berries, 8 cloves, 8 allspice berries, 5 pieces star anise, 2 sticks of canella bark, 1 teaspoon dill seed, 1 teaspoon celery seed, 10 pieces of cardamom.

Elderflower Vinegar

ELDERFLOWER CHESS PIE

Chef Tarver King, The Restaurant at Patowmack Farm

Brittle Bread Pie Crust

5.5 cups AP flour
0.5 cups sugar
1 teaspoon salt
1 teaspoon baking soda
8 ounces butter (cold)
1 lb mascarpone

Mix flour, butter, and mascarpone, then add the rest of the dry ingredients in mixer, then knead by hand. Chill in cooler before rolling out, then lay in a tart shell and bake at 350 for about 10-15 mins

Chess pie filling

225 grams organic cane sugar
12 grams all purpose flour
10 grams cornmeal
3 grams salt
150 grams melted butter
5 eggs
150 grams heavy cream
140 grams Lindera Farms Elderflower vinegar
30 grams St. Germain elderflower liqueur

Mix all dry. Whisk in butter. Whisk in eggs. Whisk in cream. Whisk in vinegar. Strain

Once the pie shell is cool pour in the filling. You might not need it all. I had to scale it down. Bake at 325f for about 10 mins until just set, with some slight give, taking care not to bake it too long. Allow to cool to room temperature before chilling. Slice it and destroy it.


WHITE CHOCOLATE PARFAIT, FIRST OF THE YEAR STRAWBERRIES, BUCKWHEAT

White Chocolate Parfait

461g Heavy Cream
342g White Chocolate
139g Egg Yolks
222g Sugar
64g Buttermilk
287g Egg Whites
1tsp Cream of tartar
½ tsp Salt

(Whipped Cream) Whip the cream until firm peaks. Reserve in the refrigerator

(Zabaglione) Melt the white chocolate over a double boiler. Let cool slightly. While cooling place egg yolks, 111g of sugar and buttermilk in a bowl. Place over a double boiler and beat on medium speed until thick and almost doubled in volume. (scrape sides constantly). Remove from the heat, fold in the melted chocolate and reserve at room temperature.

(Meringue) Place the egg whites, remaining 111g sugar, cream of tartar and salt in a bowl and place over a double boiler. Beat on medium speed until light and glossy, about 3-4 minutes. Remove from heat and continue to whip until thick and cooled to room temp (about 5 minutes).

Fold the zabaglione into the meringue until no streaks remain. Then fold in the whipped cream in thirds. Spread onto a ½ sheet pan lined with plastic wrap and freeze overnight. Portion 3” x 3” portions and reserve in the freezer

Strawberry Sorbet

1000g Strawberry
150g Sugar
8g Citric Acid
30g Strawberry Vinegar
1 Pinch Salt

Puree all ingredients until completely smooth. Pass through a chinios and spin in ice cream machine

Strawberry Marinade

66g Lindera Farms Elderflower Vinegar
56g Grand Marnier
40g Sugar
1Tbl Orange Zest

Mix the elderflower vinegar, grand marnier and sugar. Heat slowly until the sugar just begins to melt. Don’t let get too hot. Fold in the orange zest and let cool

Buckwheat Streusel

250g AP Flour
250g Sugar
250g Butter
175g Buckwheat Flour
pinch Salt

Pulse all ingredients in the robot coupe until a sandy texture is achieved. Bake at 325’F until golden brown. 12-15 minutes.

Assembly:

Place one piece of parfait in the center of a plate. Thinly slice strawberries and brush with the marinade. Shingle over the top of the parfait, allowing about ¾ inch of parfait still exposed. Cover 1/3 of the strawberries with the streusel. Add a quenelle of the sorbet and garnish with red vein sorrel.

Heirloom Pepper Vinegar

CHILLED WHITE STONE OYSTERS, HEIRLOOM PEPPER MIGNONETTE, CHILI

Tim Ma, Kyirisan

Heirloom Pepper Mignonette

50g Lindera Farms Heirloom Pepper Vinegar
12g Shallot, minced
0.5g Freshly Cracked Bourbon Smoked Black Pepper Corns

Cry boil one cycle in a vac machine and pass through a chinois. Reserve Chilled

Chili Oil

27g Chili Powder
27g Smoked Paprika
1c Vegetable Oil

Puree in a blender until it reached 67’c. Pass through a coffee filter and reserve.

Assembly:
Crust the rim of the oysters in Piment d’espelette, add 1 teaspoon mignonette to each oyster(or however much will fit without touching the chili crust on the rim).

Place a small pile of brunoise peppers (1/8 of a teaspoon) that have been lightly charred but still have some bite. Use a mix of heirloom peppers and a pepper with a hint of heat, such as poblanos.

Finish with a couple drops of the chili oil and serve immediately on ice.


TOMATO TARTARE

Johnny Spero, Reverie

Marinated tomatoes

2 each heirloom tomato, color is not important
50 grams Lindera Farms Heirloom Pepper vinegar
20 grams water
5 grams salt

Place the tomatoes on a metal resting rack and using a torch one by one, completely char the skin until black, remove skin with a dry towel and place directly into an ice bath to ensure the tomatoes do not begin to turn mushy

Remove from ice bath and medium dice the tomatoes

Take vinegar, salt and water and whisk until salt is dissolved, combine into a small vacuum bag and compress with the tomatoes, allow to sit for an hour in the fridge

Strain, reserving the liquid

Tomato Water

5 each heirloom tomatoes, again color is not important
12 grams salt
White soy to taste
2 sheets gelatin

Remove core from tomatoes, and rough chop

Place chopped tomatoes and salt in food processor and run until blended, does not need to be smooth

Pour tomatoes into a half hotel pan and freeze

Remove frozen tomato from hotel pan and allow to thaw over a perforated hotel pan and cheese cloth set into a deep solid hotel pan to catch the thawing liquid

Measure out800 grams of reserved liquid, season with white soy and bloom 4 sheets of gelatin

Take a small amount of the tomato water and but in a sauce pot with bloomed gelatin and heat gently until melted and dissolved

Combine the gelatin mix with with remaining measured out tomato water and over an ice bath, allow to set occasionally running a small whisk to break up the gel

Finish

Season tomato with a small amount of the reserved marinating liquid and place inside a ring bowl set inside of a bowl

Top the tomato with dill and borage flowers, trout roe, and the broken tomato water

Wild Rose Vinegar

WILD ROSE VINAIGRETTE

Scott Muns, Pineapple and Pearls

1 oz. Lindera Farms Wild Rose Vinegar
1 oz. Granny Smith Apple Juice
1/3 oz. Meyer Lemon Juice
3 oz. Matsutake-infused rapeseed Oil, or a grassy extra-virgin olive oil

Virginia Berry

FOIE AND FLOWERS

Johnny Spero, Reverie

Salt Roasted Foie

1 lobe foie gras
160 grams egg whites
600 grams kosher salt

Allow foie to sit in cold whole milk for 24 hours. Remove from milk and pat dry, place in fridge until needed.

Whip egg whites in stand mixer until stiff peak, then in thirds, fold in kosher salt

On a half sheet tray with either parchment or silpat, use the salt meringue to build a base large enough to set the foie lobe on top

Place foie on salt meringue, then generously cover with remaining meringue, making sure to create a 1-1 1/2 inch thick crust covering the foie entirely

Place in preheated oven set at 375 degrees fahrenheit and cook for 15-20 minutes, remove and allow to rest for an additional 15-20 minutes

Gently break the salt meringue and move the foie to a cutting board to slice

VIRGINIA BERRY GASTRIQUE

50 grams red wine
50 grams granulated sugar
50 grams water
15 grams glucose
50 grams Lindera Farms Virginia Berry vinegar

Combine all the ingredients, except the vinegar, in a medium size pot and bring to a boil

Turn the heat down to medium and allow to reduce by 1/2 or until it has a think syrup like consistency

Turn of the heat and whisk in the vinegar so the flavor is not cooked out and allow to cool at room temperature

Ginger Vinegar

SOUR ORANGE MARMALADE

Michael Rafidi, RN74 San Francisco 

250g Sour Orange Juice
500g Sour Orange Segments
250g Lindera Farms Ginger Vinegar
150g Sour Orange Peel (Julienne & blanched in water 3 times)
300g Sugar
15g sea salt
5 sheets- bloomed gelatin sheets

Add all ingredients except the gelatin in to a sauce pot & simmer for about 2 hours or reduce 60%, making sure the sugars do not burnt on the sides & bottom of the pot.

Add the bloomed gelatin into the reduced jam & cool down immediately. Add the juice of about 1 sour orange at the end for freshness.


SHIMA AJI "CEVICHE"

Michael Castillo, Uchi Austin

This dish is by no means a traditional ceviche, but the dressing could easily be used for one. It uses the wild ginger vinegar as a base.

50 grams Lindera Wild Ginger Vinegar
5 grams blis barrel aged soy sauce
25 grams yuzu juice
10 grams shallot, minced
10 grams ginger, minced
10 grams cilantro stems
70 grams japanese cucumber, brunoise

Combine the ingredients. You can dress the fish to order or ahead of time if you want to use it as a more traditional ceviche.

The rest of the dish is pickled kumquat, local herbs from Hausbar Farms.

Ramp Vinegar

RAMP AIGRI-DOUX

Michael Rafidi, RN74 San Francisco 

250g Ramps, (whole & grilled)
100g Shallot, Sliced
200g Lindera Farms Ramp Vinegar
200g Sugar
10g Dijon mustard
10g Jalapeno, Brunoise
2ea Lemon Zest, Microplaned

Grilled the Ramps whole, Then cool down, then chop & reserve. In a sauce pan, begin to caramelize the shallot. Add the sugar, vinegar, Dijon, jalapeno & lemon zest.

Reduce until 50%. Add the chopped ramp & continue until thick.

Blackberry Vinegar

DUCK PASTRAMI SALAD

Michael Castillo, Uchi Austin

The dish has house made duck pastrami using korean chili, ginger, and coriander in the 4 day cure. The greens are all from Hausbar Farms. The greens are simply dressed with olive oil and lindera chamomile vinegar.

Beet and Blackberry Vinegar XO Puree
100 grams red beets, roasted in black berry vinegar
60 grams blackberries
90 grams Lindera Farms blackberry vinegar
50 grams house made xo sauce

To roast the beets, coat them with olive oil and salt. Place them in a pan and fill half way with blackberry vinegar (I used a bottle of the blackberry vin you sent plus some plain white to supplement so I would have enough to keep working with. But ideally, it would use straight blackberry vin.) Cover the pan with foil and roast at 350 for 1 hour or until tender. Combine the beets, with the remaining ingredients in a blender and puree until smooth.

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