Showing posts with label Leftover Champagne Vinaigrette. Show all posts
Showing posts with label Leftover Champagne Vinaigrette. Show all posts

Tuesday, March 29, 2011

Maple Madness: Smoky-Sweet Maple Vinaigrette from Cleo Coyle



Stack your pancakes, everyone. All that frigid, white stuff that blanketed the Northeast this winter is going to give us a banner year in maple production, according to a recent story in The Wall Street Journal.


Cleo Coyle, mad for maple,
is author of The
Coffeehouse Mysteries
"Icy nights and warmer days are essential to a good syrup season," wrote reporter Kristen Miglore. "The end-of-winter rhythm of freeze and thaw coaxes sap from the trees for as long as they can resist the urge to bud, usually four to six weeks..."

That's right, this is the season for tapping trees and boiling down maple syrup. For far too many years, I mistakenly thought winter was the time for maple syrup production. (My romantic notion was, no doubt, engendered by the plethora of bucolic photos showing snowy Vermont woods with slate gray buckets hanging from craggy, brown tree trunks.)



Wrong, wrong, wrong. Spring is the season of sugar! One fine year, I hope to visit a maple syrup farm in Upstate New York or New England. Until then, I'll have to content myself with the fruits of the farmers' labors via online shopping (or a trip to my local market). On the other hand, thanks to our friends at YouTube, we can take a *virtual* trip north anytime...




For those of you interested in how
maple syrup is made, take a *virtual* trip
with me to the Bushee family farm in Vermont...




With all that sweet maple syrup on its way, I’ll be sharing some maple recipes with you over the next few weeks, starting with a few suggested by chefs quoted in The Wall Street Journal...



Maple Ice cream Topping

New York Chef Gabrielle Hamilton (of restaurant Prune) told The Journal she enjoys serving butter pecan ice cream "drowned" in a pool of syrup, finished with a shower of coarse salt. I haven’t tried this yet, but it sounds like heaven—and surely looks like that legendary Yankee treat of "sugar on snow" when hot maple syrup is poured over a bowl of freshly fallen snow.


Maple Marinade

Once again, according to The Journal, the cooks at the Vermont restaurant Michael’s on the Hill steep trout in a maple brine, along with caraway, fennel, and celery leaves. The trout is then smoked over maple chips and served with a horseradish crème fraiche. A lovely idea to try at home with trout or pork or...well, The Journal suggests that anything from "duck breast to pigs’ feet" can benefit from long soak in maple and salt.


Maple Dressing

When Chef Tony Maws (at Craigie on Main in Boston) suggested maple as an "almost sinister substitute for honey in a vinaigrette," I had to try it that night for dinner. Unfortunately, Chef Maws didn't share a specific recipe, so I experimented with a favorite honey-mustard dressing and came up with a delicious smoky-sweet salad dressing that I've been enjoying for a weeks now. I hope you do, too...




Cleo Coyle's
Maple Vinaigrette

Maple can offer a smoky-sweet note to many dishes. In this salad dressing, it serves as a sultry substitute for honey.




For a free PDF of this recipe, along with a bonus recipe for my Leftover Champagne Vinaigrette, click here.



 
Servings: This recipe makes about ¼ cup of dressing, enough to dress 4 small salads or 2 large ones


Ingredients:

2 Tablespoons olive oil
1 Tablespoon Dijon mustard
4 teaspoons maple syrup
4 teaspoons lemon juice*

Sea salt and ground pepper (to your taste)

*Yes, there is no vinegar in my maple vinaigrette, but I really do prefer the flavor of the lemon juice in this dressing.

Directions: First, please note that I'm using both Tablespoons and teaspoons in this recipe, so be sure not to confuse those measurements. Using a fork, whisk up the olive oil, Dijon mustard, maple syrup, and lemon juice. Pour over fresh greens and toss. Add sea salt and ground pepper to your taste. (See below for my favorite salad using this dressing.)





Cleo's Spinach Salad with Maple Vinaigrette


Servings: This recipe makes 4 small salads or 2 large ones

Ingredients:

9 - 10 ounces (about 12 cups) fresh, raw spinach (see my note)*
¼ cup maple vinaigrette (see recipe above)
2 - 3 slices bacon (I use thick-cut) cooked crispy and chopped
1 hard boil egg, chopped

*I often use the "triple-washed" packages for convenience. Fresh, bunched spinach is delicious, but be sure to wash at least three times to remove all grit.

Directions: Toss spinach leaves with vinaigrette. Garnish with bacon bits and chopped eggs, and...

Eat with joy!
~ Cleo Coyle, author of
The Coffeehouse Mysteries



To get more of my recipes, win free coffee,
or find out more about my books, visit me
 at my *virtual* coffeehouse:

 
Click on the book covers above
to learn more about Cleo's culinary mysteries.

******************



A final, quick note for our mystery reading fans.
The latest Mystery Readers Journal with the theme Hobbies, Crafts, and Special Interests is now available.


The issue, edited by Mystery Fanfare's Janet Rudolph, includes many mystery authors who have guest posted for us over the past year. You can check out the contents by clicking here, which will also give you info on how to purchase a copy (hard or electronic) for yourself.


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Friday, January 1, 2010

Cleo Coyle's Leftover Champagne Vinaigrette




This post was named
a Foodbuzz Top 9 Pick.
Thank you, Foodbuzz!
~Cleo Coyle


Got Leftover Champagne?Waste not, I say…

So the countdown is toast, the ball has dropped, and the last of the champagne has gone flat. You know the stuff I’m talking about, the dregs in that bottle sitting in your fridge.

Well, for heaven’s sake, don’t pour that sad, fizzless liquid down the drain. Do what I do every New Year’s week. Use it to make champagne vinaigrette.


Yes, I know, champagne vinaigrette is typically made with champagne vinegar, but my version is a nice alternative for frugality and fun. My vinaigrette is light, bright, refreshing, and the delicate flavor of champagne comes through very nicely, too.


A fresh salad is also an especially intelligent way to start off the New Year. Why? Lettuce is mostly water and hydrating will help set your body right after an evening imbimbing to excess (aka attempting to pickle yourself).


My amateur sleuth, Clare Cosi, actually received this same advice from her
ex-husband, Matt, a guy highly skilled
in the art of party survival.
To learn more about my mysteries,
click here or on the book cover.

Got a hangover? My in-house editor Mr. Fellows says:
"Drink lots of water. Hydrate with salad. Even better, dress those crisp,
healthy, greens with a hair of the cat that bit you..."


Cleo Coyle’s Leftover
Champagne Vina
igrette

Servings: This recipe makes about 3 tablespoons of dressing, enough to dress an average salad for two people.

Ingredients:
2 tablespoons champagne (fresh or leftover)1 tablespoon extra virgin olive oil1/2 teaspoon Kosher or sea salt
1/4 teaspoon pepper (or to taste)
1/4 teaspoon white rice vinegar (or white or cider vinegar or lemon juice)1 clove garlic sliced into big pieces (optional)
Combine all ingredients (but the garlic) in a small bowl and whisk well with a fork. Add the garlic and let stand 15 minutes (this optional step will impart a light garlic flavor). Remove all of the raw garlic. Whisk again with fork and pour dressing over your favorite salad. The salad you see pictured is one I often make: romaine lettuce and mixed greens, grape tomatoes sliced in two, sunflower seeds, and dried cranberries.

*CLEO'S FINAL TIPS: Oil: the oil flavor really shines through in this vinaigrette so choose a good quality extra virgin olive oil. Salt: sea salt and Kosher salt are much better choices than table salt for flavor. Pepper: I often use black pepper or a pepper mix for this dressing, but if you want a really nice presentation, use white pepper. Grinding it fresh always gives you better flavor. Vinegar: I like white rice vinegar for this dressing, but any white vinegar will impart that needed note of astringent brightness, which will balance the sweetness of the champagne. If you don’t have any white vinegars on hand, use lemon juice to taste. I would not recommend red or balsamic vinegar for this vinairgrette. Not only will those darker, heavier vinegars overpower the delicate champagne flavor, they will change the dressing’s color and defeat the culinary concept. (Then again, if you’re hung over, snow is piling up outside, and it’s all you’ve got on hand, go for it!)


Eat with joy!

~ Cleo Coyle
author of the Coffeehouse Mysteries

You can get more of my recipes
at my virtual home...


Coffeehouse Mystery.com
"Where coffee and crime are always brewing..."



HOLIDAY GRIND
National Hardcover
Mystery Bestseller




ESPRESSO SHOT
National Bestseller

Now in paperback.



Click here
or on book covers to learn more about Cleo's culinary mysteries.


"Holiday Grind by Cleo Coyle, a new addition to the coffeehouse mystery series…adds in jolts of souped-up coffee, sweet cooking…and super sleuthing to deliver a fun and gripping fa-la-la-la latte surprise."

~ The Huffington Post
2010
HAPPY NEW
DECADE!


Text and photos in this post are copyright (c) 2010 by Alice Alfonsi
who writes The Coffeehouse Mysteries as Cleo Coyle
with her husband, Marc Cerasini