LAKE MACBRIDE— The aroma of evaporating apple cider filled the pantry for months. Today it was time for the sampling and the apple cider vinegar came out delicious. A renewable ingredient for our kitchen was born today.
Unlike anything I have tasted before, with an initial taste of apple followed by the twang of the vinegar, I’ll look forward to using it in salad dressings— bottle-by-bottle. If there is enough, the golden liquid will also be used to make apple butter during the harvest season.
When we talk about local food, this is it. The mother of vinegar came from a neighbor who said it has been in their family for more than a hundred years. The apples came from the back yard. Renewing the recipe is easy— just add more fresh apple juice to what’s left in the container.
Sometimes things work out better than we had planned.
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