Thursday, May 12, 2011

Maple vinegar

This was an experiment, courtesy of the New York Times.  Check out the recipe on their website: I figured anything made with maple syrup and dark rum would be good.

After three weeks of fermentation in the back of my cupboard, I had a jar full of maple-y, not too vinegar-y, maple vinegar.

After further experimentation, here's what a jar of homemade maple vinegar is good for:

1. Salad dressing, especially on any salad with blue cheese and/or nuts.
2. On stinky cheese or blue cheese.
3. The Times claims it's good in a martini, though I haven't gotten that far yet.

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