Vinegars

Dressings are only the beginning... Our vinegars are also commonly used as compliment everything from Ice cream to roasted veggies.

 
 
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Hot Pepper Garlic

Add a splash when sautéing your vegetables in a stir fry. Instead of salt or lemon, sprinkle a bit of this vinegar on your cooked green beans, asparagus, broccoli, spinach or any other greens of your choice. Absolutely delish when tossed with hot pasta, rice or potatoes as each will absorb the lovely garlicky, hot pepper flavour. Add some chopped green onion, celery, sweet red pepper, fresh thyme or dill along with a generous dollop of mayo and a spoonful of Dijon mustard, S&P to taste and voila...you now have the perfect summertime salad. 

250ml

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County Maple

Try drizzling this over roasted vegetables (especially sweet squash, turnip and caramelized onions!). Whisk together a ¼ tsp. of cayenne pepper with 1 tablespoon each of butter and vinegar and brush over a roasted chicken as a finish. A sprinkle of this vinegar over salmon...so yummy! Deglaze a pan of pork roast or ham drippings with a spoonful of this vinegar to make tasty, unique gravy. Spoon some over a rich, runny piece of brie and accompany with slices of crisp tart apples. 

250ml

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Blueberry Balsalmic

 Blueberry and balsamic Vinegar are a marriage made in heaven. Balsamic vinegar is naturally sweet and syrupy so it’s lovely drizzled over ice cream! It adds a nice finish to soups, sauces, gravy and in braised dishes. Excellent as a dressing for salads especially summer tomatoes and earthy mushrooms. Dress with a mix of 1 tsp. Dijon mustard to ¼ cup of your favorite oil and a couple of teaspoons of blueberry balsamic vinegar. 

250ml