Anita von Ballmoos from Vom Fass in Maplewood tell us about her shop and shows us how to make a 'shrub.'
in Waldburg Balsam Beer Vinegar
2 packages Kielbasa Sausage (pork or beef) 1 large green bell pepper
2/3 cup (156ml) Waldburg Balsam Beer Vinegar
50ml Vom Fass Sunflower Oil
Dice sausage into coins 1/4 to 3/8 inch in size and set aside. Dice pepper into bite size pieces and add to sausage.
Heat Sunflower Oil in large skillet over medium heat until oil is hot. Add sausage and peppers and sauté until sausage starts to brown.
Once sausage is lightly brown pour Beer vinegar over sausage and turn up heat to high. Stir to cover sausage with vinegar. The sauce will thicken. Continue to cook until sauce is desired level of thickness. Serve immediately.
Chicken Curry Salad
3 cups cooked rice 4 Tbsp San Gimignano EVOO
2 Tbsp Mango Balsamic 1 1/2 tsp curry powder
2 tsp Salt 2 c celery, chopped
4 c cooked chicken, cubed 1 1/2 c greek yogurt
1/2 c pineapple, chunky 1/2 c raisins
1/2 c walnuts, chopped
Combine rice, San Gimignano EVOO, Mango Balsamic vinegar, salt and curry powder. Chill overnight. Combine chicken, celery, pineapple, raisins, walnuts, and yogurt. Combine with rice
mixture. Chill for several hours.
Italian Pasta Salad
16 oz Rotini or other shape dried pasta 1 zucchini, diced
1 yellow squash diced 1/2 red onion diced
2 medium tomatoes, seeded and diced 12 oz mozzarella cheese, diced
60 ml (2 oz) Vom Fass Lemon EVOO 1T fresh parsley, chopped
2T Vom Fass Garlic EVOO 60 ml Vom Fass Herb vinegar
1T Vom Fass Grape vinegar 3T fresh basil, chopped
Bring pot of water to low boil. Blanch zucchini and squash in hot water for 1 min. Remove from boiling water and place in a cold water bath. Place onions in hot water for a few seconds, transfer to cold water bath.
Cook pasta according to package directions. Toss pasta with Garlic EVOO. Allow to cool.
Drain water from squash, zucchini, and onion and add to pasta. Add tomatoes, mozzarella, basil, and parsley.
Whisk Lemon oil, Herb vinegar and Grape vinegar together. Add to pasta and stir to combine. Salt and pepper to taste.
Drinking vinegar, say what?
Shrubs are thought to have originated in the Middle East with great popularity in the U.S. during colonial times. In this pre-refrigeration era shrubs were a way to preserve fresh fruits after the growing season. Recently shrubs have made a comeback and can be found on many restaurant and bar menus. Vom Fass fruit vinegars are essentially shrubs based on production methods. Blend with club soda or tap water
Wild Mango Berry Shrub - 1 part vinegar blend Star Raspberry Balsam, Star Blueberry Balsam, & Wild Mango Balsam
For Cocktail, add shrub to a glass of chilled Prosecco