Recipes Using Vinegar

White Distilled Vinegar

Barbecued Beef

4 Lb. Boneless beef chuck
3 to 4 Cups Water
2 Tbsp. Butter or margarine
1/2 Cup Onion, finely chopped
2 Tbsp. Brown sugar
1/2 Tsp. Salt
1/2 Tsp. Dry mustard
1 Cup Ketchup
2 Tbsp. Cider or distilled white vinegar
2 Tbsp. Worcestershire sauce

Place meat and water in a large heavy saucepot. Simmer, covered, until tender, about 3 hours. Remove meat and reserve 1 cup of the beef broth. Cool and shred meat; set aside. In the same saucepot in which the meat was cooked, melt butter. Add onion; sauté until tender. Stir in brown sugar, salt, mustard, ketchup, vinegar, Worcestershire sauce and the reserved 1 cup beef broth. Add shredded beef; mix gently. Simmer, covered, for 30 minutes.

Yield: 12 portions

Sweet-Sour Tuna Casserole

1 7-Oz. Can Solid-pack tuna, drained
2 10-Oz. Pkg. Frozen French-cut green beans, cooked
1 Cup Sliced onions
2 Cans Pimentos, cut into strips
6 Slices Bacon, coarsely diced
1/3 Cup Sugar
2/3 Cup White distilled vinegar
Salt and pepper to taste

Break tuna into pieces with a fork. Arrange tuna, onion and pimentos over cooked green beans in a greased 2-quart casserole. Cook bacon over medium heat until crisp and browned. Remove bacon and add to tuna casserole; reserve drippings. Add sugar and vinegar to bacon drippings. Bring to a boil over medium heat and boil for 5 minutes. Season with salt and pepper. Pour vinegar dressing over ingredients in casserole. Cover and bake in 350ºF oven for 30 minutes.

Yield: 4 to 6 servings

Harvard Beets

3/4 Cup Sugar 
2 Tsp. Cornstarch 
1/3 Cup White distilled vinegar 
4 Cups Cooked beets 
3 Tbsp. Butter 
1/4 Tbsp. Salt 
1/8 Tsp. Pepper

Combine sugar and cornstarch. Add vinegar and water and boil for 5 minutes. Add beets and simmer 1/2 hour. Add butter and season with salt and pepper.

Yield: 6 to 8 servings

German Cole Slaw

1-1/2 Lb. Green cabbage, finely shredded (5 cups)
1 Medium Onion, chopped fine
1 Medium Green pepper, chopped fine
1/2 Cup Sugar
1/2 Cup Cider or white distilled vinegar
1/2 Cup Salad oil
1 Tsp. Salt
1/2 Tsp. Ground black pepper
1/2 Tsp. Celery seed

In a large bowl, place cabbage, onion and green pepper. In a small saucepan, combine sugar, vinegar and oil; bring to boil. Immediately pour over vegetables. Add salt, black pepper and celery seed; mix well. Cover and refrigerate for 12 hours or longer.

Yield: 4 cups

Five Bean Salad

1 Can (16 Oz.) Green beans
1 Can (16 Oz.) Wax beans
1 Can (16 Oz.) Garbanzo or lima beans
1 Can (16 Oz.) Kidney beans
1 Can (16 Oz.) Peas
1/2 Cup Chopped cauliflower
1/2 Cup Chopped celery
1/2 Cup Chopped onion
1/2 Cup Chopped green pepper
1/4 Cup Chopped pimento
1-1/2 Cup Sugar
1/2 Tsp. Paprika
1 Cup Cider or white distilled vinegar
1/2 Cup Salad oil

Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate for 12 hours or longer.

Yield: 2-1/2 quarts

Copper Dollars

2 Lb. Carrots
1 Large Onion
1 Large Green pepper
1 Cup Sugar
1 Can Condensed tomato soup
3/4 Cup Cider or white distilled vinegar
1/2 Cup Salad oil
1 Tsp. Worcestershire sauce
1 Tsp. Prepared mustard
Salt and pepper to taste

Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water, covered, until tender, 10 to 15 minutes. Drain and cool. Slice and separate onion into rings. Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well. Cover and refrigerate for 12 hours or longer. Keeps for several days in the refrigerator.

Yield: 8 cups

Sour Cream Italian Dressing

1/2 Cup Mayonnaise
1/2 Cup Commercial sour cream
2 Tbsp. Milk
1 Tbsp. White distilled vinegar
1 Clove Garlic, minced
1/2 Tsp. Dried whole oregano
1/2 Tsp. Dried whole basil
1/2 Tsp. Honey
1/4 Tsp. Salt
1/8 Tsp. Pepper

Combine all ingredients, stirring well with a wire whisk. Cover and chill at least 2 hours before serving.

Yield: 1 cup

Bread and Butter Pickles

25 Cucumbers, 3-5 inches in length 
12 Onions 
1 Quart White distilled vinegar 
2 Cups Sugar 
2 Tsp. Mustard seed 
2 Tsp. Turmeric 
2 Tsp. Celery seed

Wash and drain vegetables. Slice cucumbers and onions. Soak in salt solution (2 quarts ice water and 1/2 cup salt) for 3 hours. Mix vinegar, sugar and spices. Bring to a boil. Add cucumbers and onions just to heat through. Pack hot cucumbers into jars, leaving 1/2-inch head space. Cover with boiling hot liquid. Adjust lids. Process in boiling-water-bath for 15 minutes.

Old-Fashioned Raisin Pie

2 Cups Raisins 
2 Cups Water 
1/2 Cup Packed brown sugar 
2 Tbsp. Cornstarch 
1/2 Tsp. Cinnamon 
1/4 Tsp. Salt 
1 Tbsp. White distilled vinegar 
1 Tbsp. Butter or margarine 
Pastry for double 9-inch crust

Combine raisins and water; boil 5 minutes. Blend sugar, cornstarch, cinnamon and salt. Add to raisins and cook, stirring until clear. Remove from heat. Stir in vinegar and butter. Cool slightly. Turn into pastry-lined pan. Cover with top pastry or lattice strips. Bake at 425ºF about 30 minutes or until golden brown.

Yield: 1 9-inch pie

Vinegar Pie

4 Eggs
1-1/2 Cups Sugar
1/4 Cup Butter or margarine, melted
1-1/2 Tbsp. Cider or white distilled vinegar
1 Tsp. Vanilla extract
9-inch Frozen pie shell, defrosted

Preheat over to 350ºF. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with nuts or whipped cream, if desired.

Vinegar Pastry

3 Cups Flour 
1 Cup Shortening 
1/2 Tsp. Salt 
1 Egg 
5 Tbsp. Cold water 
1 Tbsp. White distilled vinegar

Mix flour, shortening and salt with pastry blender until fine crumbs about the size of small peas. Beat egg with fork. Add cold water and vinegar. Combine liquid with flour and shortening mixture until thoroughly mixed. Divide dough into three balls of equal size. Each ball makes one single 9-inch pastry. Roll dough out and bake at 425ºF until lightly browned. (If wrapped well in plastic wrap, dough may be stored in refrigerator for approximately two weeks. Also freezes well. Remove from refrigerator several hours before rolling out.)

Yield: 3 single 9-inch pie shells

Balsamic Vinegar

Bruschetta

1 Crusty loaf of bread
2/3 Cup Olive oil 
4 Cloves Garlic, minced
1 Tbsp. Balsamic vinegar
2 Tbsp. Chopped parsley
8 Oz. Mozzarella cheese, grated
4 Firm tomatoes

Slice bread thickly. Mix garlic with olive oil, keeping 1 oz. aside to brush tomatoes. Grate cheese. Slice tomatoes, brush with the remaining olive oil and grill lightly. Grill bread on both sides and brush with oil/garlic mixture. Roughly chop tomatoes and place on toast. Drizzle with vinegar, sprinkle chopped parsley, then cheese and return to upper racks of grill until cheese melts.

Roast Salmon with Balsamic Glaze

5 Lb. Whole salmon, center bone removed
1 Tbsp. Lemon rind, grated
2 Cloves Garlic, finely chopped
2 Tbsp. Fresh thyme, chopped
3 Tbsp. Olive oil
1/2 Cup Balsamic vinegar
1 Tsp. Granulated sugar
1/4 Cup Butter
1/2 Cup Red wine

Preheat oven to 350ºF. Place salmon in baking dish. Chop together lemon rind, garlic and thyme. Brush oil over salmon and inside cavity. Rub herb mixture over salmon. (Prepare up to 24 hours ahead of time.) Roast 40 minutes or until white juices appear on top. Meanwhile, combine balsamic vinegar, wine and sugar in a skillet. Bring to a boil and reduce until syrupy. Turn heat to low and whisk in butter. Remove skin and slice salmon. Serve with sauce.

Serves 8 to 10

Stawberries Balsamico

Place whole or sectioned large, washed strawberries in a bowl. Season with 2 or 3 tablespoons balsamic vinegar. Allow to stand for 15 minutes. Add sugar to taste. Mix well and serve.

Malt Vinegar

Broiled Chicken with Malt Vinegar

4 Chicken legs or thighs
3/4 Cup Malt vinegar
1/2 Cup Dry white wine
2 Large Shallots, thinly sliced
2 Tbsp. Fresh basil leaves or 2 Tsp. dried
1/4 Tsp. Salt
Fresh ground pepper to taste

Marinade: Combine everything but chicken and simmer for 2 minutes. Pour the marinade over the chicken; cover with plastic and refrigerate for 8 hours or overnight. Preheat broiler. Remove chicken from marinade and arrange in a foil-lined broiler pan. Broil 3-1/2” below heat source for about 8 minutes or until cooked, brushing with marinade.

Malt Vinegar Pickles

1 Jar (46 Oz.) Dill pickles
2 Cups Sugar
2 Tbsp. Malt vinegar
1/4 Tsp. Garlic powder

Drain liquid from pickles and discard. Cut pickles into chunks and put back into jar. Add sugar, malt vinegar and garlic powder. Put lid on and shake frequently until sugar dissolves. Refrigerate for 3 days before serving.

Cider Vinegar

Sauerbraten with Potato Dumplings

1 4-Lb. Chuck roast
2 Cups Cider or wine vinegar
2 Cups Water
2 Tsp. Salt
1/4 Tsp. Black pepper
3 Tbsp. Onion powder
3 Bay leaves
6 Whole cloves
2 Tbsp. Celery flakes
1/4 Tsp. Thyme leaves
1 Tsp. Mustard seed
1/2 Cup Sugar
18 Dark old-fashion gingersnaps, crushed
1/4 Cup Seedless raisins

Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours. Add sugar. Simmer over low heat 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick. Serve with potato dumplings.

Serves 4 to 6

Potato Dumplings

2 Cups Riced potatoes (3 medium-sized potatoes)
1 Egg, beaten
1/2 Cup Dry breadcrumbs
1/8 Tsp. Onion salt
1/4 Tsp. White pepper
1/2 Tsp. Salt
All purpose flour

After potatoes are boiled, peel and put through potato ricer or coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the consistency is that of dough, but not too sticky. Roll into 1-1/2 inch balls. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy.

Barbecued Beef

4 Lb. Boneless beef chuck
3 to 4 Cups Water
2 Tbsp. Butter or margarine
1/2 Cup Onion, finely chopped
2 Tbsp. Brown sugar
1/2 Tsp. Salt
1/2 Tsp. Dry mustard
1 Cup Ketchup
2 Tbsp. Cider or white distilled vinegar
2 Tbsp. Worcestershire sauce

Place meat and water in a large heavy saucepot. Simmer, covered, until tender, about 3 hours. Remove meat and reserve 1 cup of the beef broth. Cool and shred meat; set aside. In the same saucepot in which the meat was cooked, melt butter. Add onion; sauté until tender. Stir in sugar, salt, mustard, ketchup, vinegar, Worcestershire sauce and the reserved 1 cup beef broth. Add shredded beef; mix gently. Simmer, covered, for 30 minutes.

Yield: 12 portions

Vinegar Pie

4 Eggs
1-1/2 Cups Sugar
1/4 Cup Butter or margarine, melted
1-1/2 Tbsp. Cider or white distilled vinegar
1 Tsp. Vanilla extract
9-inch Frozen pie shell, defrosted

Preheat oven to 350ºF. In a large mixing bowl, combine eggs, sugar, butter, vinegar and vanilla; mix well. Pour into pie shell. Bake until firm, about 50 minutes. Cool on a rack. Serve garnished with nuts or whipped cream, if desired.

German Cole Slaw

1-1/2 Lb. Green cabbage, finely shredded (5 cups)
1 Medium Onion, chopped fine
1 Medium Green pepper, chopped fine
1/2 Cup Sugar
1/2 Cup Cider or white distilled vinegar
1/2 Cup Salad oil
1 Tsp. Salt
1/2 Tsp. Ground black pepper
1/2 Tsp. Celery seed

In a large bowl, place cabbage, onion and green pepper. In a small saucepan, combine sugar, vinegar and oil; bring to the boiling point. Immediately pour over vegetables. Add salt, black pepper and celery seed; mix well. Cover and refrigerate for 12 hours or longer.

Yield: 4 cups

Five Bean Salad

1 Can (16 Oz.) Green beans
1 Can (16 Oz.) Wax beans
1 Can (16 Oz.) Garbanzo or lima beans
1 Can (16 Oz.) Kidney beans
1 Can (16 Oz.) Peas
1/2 Cup Chopped cauliflower
1/2 Cup Chopped celery
1/2 Cup Chopped onion
1/2 Cup Chopped green pepper
1/4 Cup Chopped pimento
1-1/2 Cup Sugar
1/2 Tsp. Paprika
1 Cup Cider or white distilled vinegar
1/2 Cup Salad oil

Drain beans and peas; place in a large bowl. Add cauliflower, celery, onion, green pepper and pimento. In a small bowl, combine sugar, paprika, vinegar and oil. Pour over vegetables; mix well. Cover and refrigerate for 12 hours or longer.

Yield: 2-1/2 quarts

Copper Dollars

2 Lb. Carrots
1 Large Onion
1 Large Green pepper
1 Cup Sugar
1 Can Condensed tomato soup
3/4 Cup Cider or white distilled vinegar
1/2 Cup Salad oil
1 Tsp. Worcestershire sauce
1 Tsp. Prepared mustard
Salt and pepper to taste

Slice carrots 1/4-inch thick. Cook carrots in 1-inch boiling water, covered, until tender, 10 to 15 minutes. Drain and cool. Slice and separate onion into rings. Slice green pepper into 1/4-inch wide strips. In a large bowl, place carrots, onion and green pepper along with remaining ingredients; mix well. Cover and refrigerate for 12 hours or longer. Keeps for several days in the refrigerator.

Yield: 8 cups

Overnight Cucumber Pickles

4 Firm medium-sized cucumbers (3 Lb.)
1-3/4 Tsp. Salt
2-1/2 Cups Cider vinegar
2 Cups Sugar
2 Tsp. Mustard seed
1 Tsp. Celery seed
1 Tsp. Ground ginger
1 Tsp. Turmeric

Slice cucumbers 1/2-inch thick (makes about 10 cups); place in a large bowl. Sprinkle with salt and mix well. Let stand for 1 hour. Drain well. In a large saucepot, combine vinegar, sugar, mustard seed, celery seed, ginger and turmeric; bring to a boil. Add cucumbers; simmer, covered, until crisp-tender, about 10 minutes. Pour into a container with a tight fitting lid. Refrigerate overnight before serving.

Wine Vinegar

Sauerbraten with Potato Dumplings

1 4-Lb. Chuck roast
2 Cups Cider or wine vinegar
2 Cups Water
2 Tsp. Salt
1/4 Tsp. Black pepper
3 Tbsp. Onion powder
5 Bay leaves
7 Whole cloves
2 Tbsp. Celery flakes
1/4 Tsp. Thyme leaves
1 Tsp. Mustard seed
1/2 Cup Sugar
19 Dark old-fashion gingersnaps, crushed
1/4 Cup Seedless raisins

Combine vinegar, water, salt, pepper, onion powder, bay leaves, cloves, celery flakes, thyme leaves and mustard seed to make marinade. Place meat in this mixture, making sure it is covered with liquid. Cover; let stand at least 2 hours. Add sugar. Simmer over low heat 3 hours or until tender. Remove meat to platter. Keep hot. Strain liquid to remove spices. Return liquid to cooking pan; stir in gingersnap crumbs and raisins; cook, stirring until thick. Serve with potato dumplings.

Serves 4 to 6

Potato Dumplings

2 Cups Riced potatoes (3 medium-sized potatoes)
2 Egg, beaten
1/2 Cup Dry breadcrumbs
1/8 Tsp. Onion salt
1/4 Tsp. White pepper
1/2 Tsp. Salt
All purpose flour

After potatoes are boiled, peel and put through potato ricer or coarse strainer. Add egg, breadcrumbs, onion salt, white pepper and salt, mixing well. Add 3 to 4 Tbsp. flour to potato mixture until the consistency is that of dough, but not too sticky. Roll into 1-1/2 inch balls. Gently drop into boiling salted water. Cook 8 minutes or until dumplings change in appearance and begin to look fluffy.

Basic Vinaigrette

1/4 Cup Wine vinegar 
2 Tbsp. Dijon mustard 
Salt and freshly ground pepper to taste
3/4 Cup Salad oil (canola, safflower or olive oil)

Using a small bowl, whisk together the vinegar, mustard, salt and pepper until salt is dissolved. Add the oil by droplets, whisking until emulsified. If the emulsion breaks, re-whisk before using. The vinaigrette can be held indefinitely in the refrigerator.

Create your own with fresh/dried herbs, minced fresh garlic, honey, freshly grated Parmesan cheese, crumbled Roquefort cheese, olive oil, horseradish or whole grain mustards. Here are a few suggestions:

• Add 1 Tsp. Dijon mustard, 1 Tbsp. red wine vinegar or malt vinegar, 1/4 Cup dry vermouth, 1/2 Cup olive oil and few Tsp. of chopped shallots. Salt and pepper to taste.
• Add 1 to 2 Tbsp. crumbled Roquefort cheese to 1/2 to 1 Cup vinaigrette.
• 1 Tbsp. lemon juice, 1 Tbsp. red wine vinegar, 2 to 3 Tsp. Dijon mustard and 7 Tbsp. olive, safflower or canola oil.

Dutch Spinach Salad

6 Cups Fresh spinach, torn into bite-sized pieces
1/4 Cup Chopped onion
4 Slices Bacon, diced
1/4 Cup Wine vinegar
1 Tbsp. Sugar
1 Tsp. Salt
1/4 Tsp. Ground black pepper

Place spinach and onion in a large serving bowl; set aside. In a skillet, sauté bacon until crisp; remove from heat. Stir in vinegar, sugar, salt and black pepper. Bring to a boil. Slowly pour hot dressing over spinach and onion; toss and serve at once.

Yield: 4 to 6 portions

Sour Cream Italian Dressing

1/2 Cup Mayonnaise
1/2 Cup Commercial sour cream
2 Tbsp. Milk
1 Tbsp. Wine Vinegar
1 Clove Garlic, minced
1/2 Tsp. Dried whole oregano
1/2 Tsp. Dried whole basil
1/2 Tsp. Honey
1/4 Tsp. Salt
1/8 Tsp. Pepper

Combine all ingredients, stirring well with a wire whisk. Cover and chill at least 2 hours before serving.

Yield: 1 cup

Chiffonade Salad Dressing

1/3 to 1/2 Cup Wine vinegar
1 Cup Salad oil
1/2 Tsp. Salt
1/4 Tsp. Ground black pepper
1 Finely chopped hard-cooked egg
1 Tsp. Minced onion
1 Tsp. Chopped green pepper

Combine ingredients in a bowl or covered container; mix until well blended. Set aside to blend seasonings. Shake each time before using. Refrigerate unused portion.

Yield: About 1-1/3 cups

Ginger-Wine Baste

1 Cup California Rosé
1/4 Cup Honey
3 Tbsp. Wine vinegar
1/4 Cup Ketchup
1/4 Cup Oil
1/2 Tsp. Powdered ginger
1/2 Tsp. Garlic salt
1/8 Tsp. Pepper

Measure all ingredients into a pint jar. Cover tightly and shake until thoroughly blended. Use to baste lamb, chicken or other meat or poultry during grilling or roasting.

Yield: 1-2/3 cups

Teriyaki Marinade and Baste

1/2 Cup California Sauterne or other white dinner wine
1/2 Cup Chicken broth
1/3 Cup Soy sauce
1/8 Tsp. Garlic powder
3 Tbsp. Wine vinegar
2 Tbsp. Honey

Add all ingredients together in a covered jar and shake. Reserve some of the sauce for basting. Marinate steak strips in remaining sauce for several hours. Baste meat with reserved sauce while cooking. This makes enough marinade for about 2 Lb. of steak strips.

Yield: 1-1/2 cups

White Wine Vinegar

The Ultimate Asparagus

Trim 2 Lb. asparagus by bending tough ends until they snap off. Rinse well to remove any dirt. Cook asparagus in a large wide saucepan in gently boiling water for 5 to 8 minutes or until tender, but not limp. Or tie bundles of about 8 spears together and stand, tips up, in a tall pot with an inch or so of boiling water; steam, covered, for about 10 minutes. Serve hot with Light White Butter Sauce or rinse under cold water and serve cold with a vinaigrette.

Serves 4 to 6

Light White Butter Sauce

1 Tsp. Shallots, finely chopped
1 Tbsp. White wine vinegar
1/3 Cup Light sour cream
2 Tbsp. Butter

In a small saucepan over medium heat, cook shallots and wine vinegar until vinegar has evaporated. Reduce heat to low; stir in sour cream until blended. Remove from heat. Gradually stir in small pieces of butter. Serve warm. Can be refrigerated up to 1 day. Reheat gently.

Yield: 1/2 cup

Melon Sorbet

3 Ripe sweet melons, halved and de-seeded
4 Oz. Icing sugar, sifted
6 Tbsp. White wine vinegar
2 Large Egg whites

Scoop flesh from melons and place in a food processor with sugar and vinegar. Blend to a purée. Place in a freezer-proof container, cover and freeze for 4-5 hours. Whisk egg whites until stiff, then blend with mushy sorbet. Freeze until solid. Let stand at room temperature for 10-15 minutes before serving.

Dill Mustard Dressing

5-1/2 Cups White wine vinegar
2-1/2 Tbsp. Sugar
1 Cup Olive oil
1/2 Cup Dijon mustard
1/3 Cup Fresh dill

Mix the vinegar and sugar in a food processor until the sugar has dissolved. Gradually add the olive oil until well incorporated, then add the mustard and dill (the quantity of dill does not have to be exact, so you can simply chop off the coarse stems and put the whole sprays into the processor). Pour into a jar, cover and store in the refrigerator. This dressing, which has the consistency of mayonnaise, is the perfect accompaniment to char-grilled tuna or smoked salmon.

Dieter’s Salad Dressing

1/2 Cup California Sauterne or other white dinner wine
1 Tsp. Cornstarch
1-1/2 Tsp. White wine vinegar
1 Tbsp. Chopped parsley
¾ Tsp. Seasoned salt
1 Tsp. Poppy seed

Combine wine and cornstarch in small saucepan and cook, stirring constantly until mixture boils and clears. Remove from heat and stir in remaining ingredients. Cool before using. Celery hearts, sliced mushrooms and raw zucchini slices are especially good with this dressing.

Basil Vinaigrette

1-1/3 Cups Olive oil
2/3 Cup White wine vinegar
1/4 Cup Fresh basil, finely chopped
2 Green onions, finely chopped
1 Tsp. Salt
1/2 Tsp. Pepper

Combine all ingredients in a jar. Cover tightly and shake vigorously; chill. Just before serving, shake well and toss dressing with torn romaine, Bibb and red leaf lettuces.

Yield: 1-1/2 cups

Sesame Seed Dressing

1 Tbsp. Butter
3 Tbsp. Sesame seeds
1/4 Cup Sunflower oil
1/3 Cup White wine vinegar
1 Tsp. Sugar
Salt and pepper

In a skillet, melt butter and sauté sesame seeds until golden. Let stand to cool. Add other ingredients and mix well.

Yield: 1/4 cup

Red Wine Vinegar

Chicken Fricassee with Garlic and Red Wine Vinegar

1 (4- to 5-Lb.) Chicken, cut into 8 pieces 
Coarse salt and freshly ground black pepper
2 Tbsp. Unsalted butter
1 Tbsp. Canola oil 
4 Cloves Garlic, crushed
1 Cup Red wine vinegar
1 (15-oz.) Can whole tomatoes, crushed, with liquid
1 Cup Chicken stock or reduced-fat, low-sodium chicken broth
1 Bay leaf, preferably fresh
2 Sprigs of flat-leaf parsley
2 Sprigs of thyme

To cook the chicken, season with salt and pepper. Heat the butter and oil over medium heat in a large, straight-sided skillet or saucepan (not cast iron, as it will interact with the acidic tomatoes and vinegar). Add the chicken, skin side down, without crowding the pan. Cook without crowding until a rich, golden brown on both sides, 3 to 5 minutes per side. Remove the chicken to a plate. 

Pour off all but 1 Tbsp. of fat. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the vinegar and scrape with a wooden spoon to loosen any brown bits from the bottom of the skillet. Stand back when adding the vinegar, because when it hits the hot pan it will produce strong vinegar fumes. Return the chicken to the skillet. Add the tomatoes with their liquid, chicken stock, bay leaf, parsley, and thyme. Bring to a boil, then decrease the heat to medium-low, cover, and cook until the chicken is tender and the juices ru

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