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BLACK CURRANT WINE VINEGAR RECIPES these recipes may be used with all our wine vinegars check out our latest recipes: Vegetarian Dal (Lentil) Soup 1 lb lentils (rinsed, do not soak) 1 T parsley, basil, 1 t. onion powder salt & pepper to taste, 1 t. cumin, 1/2 t. paprika 1 large tomato, 2 medium potatoes, 3 medium carrots-all diced add all ingredients to a pot w/4 cups water. Chop up and saute 3 large onions diced, 6 stalks celery sliced, 3 cloves garlic, 3 cloves shallots and add to pot. Bring to a boil then simmer covered for 1 1/2 hours. You can increase the amount of water depending upon preference. Remove from heat and add dragonfly wine vinegar. Voila! Bolognese/Ragu Sauce w/Black Merlot Fry 1 lb ground beef and 1 lb sage sausage, mince 4 garlic cloves, 3 shallots, 2 medium onions, 1 large tomato saute, add tomato sauce, tomato paste for desired consistency, add 1 T of oregano, basil, parsley, dark soy sauce, 1/2 t chili powder, ginger powder, black pepper and salt to taste. Stir-fry Fresh Mushrooms w/ dragonfly Saute fresh Crimini or Portabella mushrooms in butter & olive oil (or Inoki, beech, or buttons), add salt and pepper to taste. Remove from heat and drizzle some dragonfly on top. You can also add fresh baby spinach, tatsoi, bokchoi, or beet greens and serve immediately. Yummy! Thai Pumpkin Soup 1 large Cinderella pumpkin cut into quarters bake for 50 minutes flesh side down in 350 oven scoop out pulp, puree, and put into pot. Add 2-3 cups milk, 2 sticks of butter 1 t. Thai curry paste 1/2 t white pepper, salt (optional) paprika couple pinches of cumin, 1 t. onion powder. 1/2 t ginger powder. Stir and bring to a boil, reduce heat to simmer. Puree 3 medium onions with 3 cloves garlic and 3 cloves shallots. Add to pot and simmer for 1 hour. Stir often. Remove form heat and add dragonfly wine vinegar. Any type of winter squash can be used in place of pumpkin. Bon appetit! SWEDISH MEATBALLS in tomato-onion vinegar sauce (can be used with our meatball recipe) 3 medium onions processed fine chopped 2 T each parsley, basil, oregano 1/2 t black pepper and salt 4 cloves each minced garlic and shallots one bunch green onions minced dash of cumin 2 T parsley, garlic powder dragonfly wine vinegar 1/4 C extra virgin olive oil Saute green onions, garlic, shallots, add onions and continue to saute till brown; add basil, parsley, oregano, salt, pepper, cumin. In a separate pot add: 3 C tomato sauce or large can, 1 C diced tomatoes or medium sized can, 1 C tomato paste or medium sized can, 3 C water. Bring to a boil, add other sauce ingredients, add additional parsley, garlic powder, and simmer for at least 30 minutes. Remove from heat and stir in 3T dragonfly wine vinegar SWEDISH MEATBALLS in brown gravy vinegar sauce meatball ingredients: 1 lb ground beef
1 lb ground sage sausage
½ c bread crumbs
2 eggs
1 medium chopped onion
2 cloves minced garlic, shallots
1 T parsley, 1 T basil
¼ t cracked pepper
smidgen of salt to taste
½ t tarragon, ½ t oregano
olive oil for frying
Combine ingredients and let sit for 15 min.
Mix well and shape into balls & brown
Simmer balls in sauce for 15 min. The longer, the tastier.
sauce ingredients:
3 T flour mix w/1 c water
¼ t parsley, ¼ t basil, ¼ t sage
2 T butter
1 T of dark soy sauce
1 t sugar, ¼ t onion powder & garlic powder
2 T black currant wine vinegar
1 minced shallot and 1 garlic
4-8 twists cracked black pepper
pan drippings from meatballs
Mix flour and water
Melt 2 T of butter, saute shallots
Add soy sauce, pepper, sugar
Add salt to taste
Add flour mixture, stir continuously
Use less water for thicker sauce
Reduce for 15 minutes
Remove from heat, add dragonfly
Add meatballs, simmer 15-35 min.
Serve over jasmine rice or cilantro rice
Salad Dressings & Vinaigrettes
(add salt and pepper to taste to the following recipes)
Creamy Russian
1 C mayonnaise or salad dressing
2 T of catsup
½ bu of fresh dill-finely chopped
2 T dragonfly wine vinegar
mix mayo, dill, and catsup together
add dragonfly; stir ingredients thoroughly
Asian Vinaigrette
¼ bu cilantro-cut finely chopped
1 clove fresh garlic smashed, chopped fine
6 T extra virgin olive oil
1 T sesame oil
½ t of sesame seeds-to sprinkle
2 T dragonfly wine vinegar
combine all ingredients & whisk to blend
Basic Italian
6 T extra virgin olive oil
2 T dragonfly wine vinegar
2 T chopped fresh parsley
1 T fresh lemon juice
2 garlic cloves, chopped fine
1 t dried basil, crumbled
¼ t dried crushed red pepper
Combine all ingredients in small bowl and whisk to blend.
Basic Vinaigrette
4 T dragonfly wine vinegar
2 t Dijon mustard
3 T honey
2 garlic cloves, finely minced
2 small shallots, finely minced
1 C extra virgin olive oil
Mix ingredients until blended. Gradually whisk in olive oil.
Oriental Ginger Dressing
2 T dragonfly wine vinegar
½ t sesame oil
1 T sugar
1 t fresh ginger, grated
1 T soy sauce
½ C pineapple juice
Combine ingredients in a jar. Cover and shake vigorously or combine using food processor
Black Currant and Walnut Vinaigrette
½ t honey mustard
2 T dragonfly wine vinegar
3 T walnut oil
3 T olive oil
1 T minced fresh tarragon
In a bowl whisk together the mustard, vinegar and salt; add the oils in a small stream, while whisking, until vinaigrette is emulsified.
Stir in the tarragon.
Pesto Vinaigrette Dressing
½ C Pesto with Basil
2 t Dijon mustard
3 T dragonfly wine vinegar
Combine pesto, vinegar, and mustard; whisk until smooth
Blue Cheese Salad Dressing
1 large garlic clove: finely chopped
1 t dry mustard
3 T dragonfly wine vinegar
½ C olive oil
½ C sour cream
1 C crumbled blue cheese
2 T of milk
In a blender or small food processor blend together garlic, mustard, vinegar, Add the oil in a slow stream and blend until mixture is combined. Add the sour cream, blue cheese, and milk, or enough to obtain desired consistency. Blend dressing until well combined.
Beef Marinade
2T finely chopped fresh ginger
3 T finely chopped fresh garlic
3 stalks green onions chopped
½ C soy sauce
3 T sesame oil
1 t sugar
¼ t white pepper
2 T dragonfly wine vinegar
2 T plum or hoisin sauce
Slice diagonal strips or cube for BBQ skewers You can marinade overnight. For a very tender alternative: try skirt/flap steak and marinade overnight Broil at 400 for 4 minutes each side, remove for medium cooked steak
Chicken Marinade
2T finely chopped fresh ginger
3 T finely chopped fresh garlic
3 stalks green onions chopped
½ C soy sauce
3 T sesame oil
1 t sugar
¼ t white pepper
2 T dragonfly wine vinegar
2 T oyster sauce
½ t onion powder
Mix ingredients well and marinade 1-2 hours
Slice thin or in chunks, stir-fry or cube for BBQ skewers
Pork or Beef Ribs Marinade
2T finely chopped fresh ginger
3 T finely chopped fresh garlic
½ C soy sauce
3 T sesame oil
½ t onion powder
¼ t white pepper
¼ t five spice powder
2 T dragonfly wine vinegar
2 T plum or hoisin sauce
Mix ingredients well and marinade 1-2 hours
Roast, BBQ, or broil until cooked
Black Bean Steamed Rockfish
2T shredded fresh ginger
3 T minced fresh garlic
3 stalks green onions chopped fine
¼ C soy sauce
2 T sesame oil
¼ t white pepper
1 T dragonfly wine vinegar
5 T salted black beans-washed & drained
3-4 lb whole rockfish
Clean, dry fish; place in steamer or oiled plate
Combine all ingredients and pour over fish.
Steam 35 minutes or until cooked, serve w/Jasmine rice
Summer Fiesta Salad
4 medium tomatoes-diced
1 large cucumber-diced
1 large green pepper-diced fine
1 bunch green onions-sliced fine
1 medium red onion-diced fine
½ bu fresh cilantro-chopped
½ bu fresh dill-cut fine
½ bu fresh parsley-chopped
½ bu fresh basil-chopped
4 T dragonfly wine vinegar
½ C extra virgin olive oil
½ t onion powder
3 T finely chopped fresh garlic
Combine all ingredients and refrigerate 1 hour
Shen-ti Tonik Drink
2 T dragonfly wine vinegar
1 T honey
8 oz water
Mix and garnish w/ lemon or lime wedge
Serve chilled or over ice.
Dragonfly Gazpacho
1 large vidalia onion chopped
1 large red onion chopped
1 large cucumber chopped
1 large bell pepper
2 lbs tomatoes diced
4 cloves garlic finely chopped
2 T olive oil
4 T dragonfly wine vinegar
1 t hot sauce
1 t salt
¼ t freshly ground black pepper
¼ t ground white pepper
1 bunch dill, cilantro, parsley, and green onions, chopped
Combine all ingredients and refrigerate 1 hour
Golden Cornish Game Hens
½ C olive oil
4 T dragonfly wine vinegar
½ C honey
1 t cumin, ground
1 ½ t anise seed
¾ t cinnamon, ground
½ t tumeric
8 Cornish game hens
Salt & pepper to season
Combine olive oil, vinegar, cumin, anise seed, tumeric, and cinnamon in a small saucepan. While stirring constantly, simmer until mixture thickens, 3 minutes to glaze.
Brush hens with glaze. Salt and pepper hens generously. Roast in oven at 400 degrees F for 60 minutes.
Stir-fry Dragonfly Mushrooms
Use inoki, bellas, oyster, maitakes or combinations of them
Slice and cut up mushrooms so they are uniform
Dice up a large red or Vidalia onion, use ½ bunch fresh cilantro, Quick fry by stirring ingredients and add ¼ t onion powder, fresh ginger and garlic, ½ t white pepper, and 2 T of dragonfly
Stir rapidly and remove from heat after 2 minutes.
Dragonfly Crab Dip is sure to tantalize your taste buds!
Smash up an inch size piece fresh ginger
Add 2 T of dragonfly and ½-1 t of sugar
Stir thoroughly. Add more sugar for a sweet and sour taste.
Dragonfly Sorbet Sauce
2 T dragonfly wine vinegar
½ C honey
Mix honey and dragonfly thoroughly and pour over
sorbet or French vanilla ice cream for a truly rich and exotic taste!
Classic Béarnaise Sauce
This is a classic French sauce made from a reduction of butter, vinegar, and wine mixed with tarragon and thickened with egg yolks.
½ lb unsalted butter
4 shallots, finely chopped
2 T fresh tarragon leaves
¼ t white pepper or crushed white peppercorns
4 T dragonfly wine vinegar
½ C white wine
4 large egg yolks
¼ t salt
Pinch of cayenne
Heat the butter, separate and set aside the clarified portion.
Combine vinegar, wine, shallots, tarragon in saucepan.
Bring to boil and reduce mixture.
Whisk in yolks, salt, cayenne, pepper, or puree in blender.
Gradually add butter until blended.
Fresh Greens Medley w/dragonfly
To taste the full impact of the black currant flavor-we suggest using endive or escarole.
Basic Deglaze Recipe
Mix 2-4 T dragonfly wine vinegar with meat stock or pan drippings
Add 2 T olive oil and salt & pepper to season
To thicken, use corn starch or flour mixed with water
St Patrick's Corned Beef place 1 large corned beef in large baking pan cut up cabbage, potatoes, whole onions, celery, carrots and arrange around meat. fill pan to one-third full water sprinkle oregano, basil, garlic powder, onion powder, parsley white pepper, ginger powder, 1 T of pickling spice, 3-4 T dragonfly pour 2-3 C of water over ingredients pour some olive oil over meat and cover with foil bake at 375 for 2 hours then remove everything except the meat (if you prefer the vegies "well done" cook for 3 hours) add 2-3 C of water to pan and continue baking at 350 for 3 hours. You can return the vegies back to the pan for 30 minutes to re-heat before dining 5 Minute Salad 1 package of baby spinach (use any preferred salad greens) 1 medium red onion-cut into thin slices Virgin olive oil 2-3 T dragonfly 3 T blue roquefort dressing Blend the dressing ingredients and toss with greens Sliced mushrooms can be added Enjoy!
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