Apple Cider Vinaigrette
3/4 cup extra virgin olive oil
1/3 cup raw apple cider vinegar
2 tbsp pure maple syrup or honey
1 1/2 tsp Dijon mustard
1 tsp kosher salt
1 1/2 tsp oregano
1/2 tsp garlic powder (or 2 cloves garlic, minced)
Lots of freshly ground black pepper
Blend or whisk ingredients together, store in a sealed container, and keep refrigerated.
Turkey Brine
Ingredients
12-16 cups apple cider vinegar
1 gallon water
1 1/4 cups Kosher salt
2 oranges quartered
1 lemon quartered
9 cloves fresh garlic
6 bay leaves
4 sprigs fresh rosemary
4 sprigs fresh thyme
3 sprigs fresh sage
3 tbsp fresh peppercorns
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Squeeze the quarter lemons and oranges to extract the juice while adding them to a large stock pot along with the remaining ingredients. Bring to a boil and then reduce heat to simmer for 20 min on low heat.
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Let the brine cool to room temperature and then refrigerate until ready to place the turkey in it.
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Place the raw, defrosted turkey into a brine bag. Pour cooled brine over turkey, tie the bag and place in a roasting pan and place in your refrigerator for 8-12 hours. *Makes enough brine for a 20 lb turkey
Tomato Chutney
1 tablespoon pickling spices
1 tablespoon olive oil
1 large shallot, chopped
1/2 cup apple cider vinegar
2 tablespoons brown sugar
1/2 teaspoon salt
1 1/4 pounds tomatoes, chopped
1/2 cup golden raisins
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Tie the pickling spices in a piece of cheesecloth; set aside.
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Heat the olive oil in a deep, non-reactive (stainless steel or enamel) saucepan over medium heat. Add the shallot and sauté until translucent.
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Add all other ingredients to the saucepan and bring to a boil. Reduce heat and simmer, uncovered, stirring occasionally, for 20 minutes. Taste and adjust by adding more sugar, salt, or vinegar as desired. Simmer, stirring frequently, for another 30 minutes or until thickened.
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Remove from heat, cool completely, and discard the pickling spices. (If, like us, you’re extra fond of mustard seeds, you can pick them out of the cheesecloth packet and stir them into the chutney.) Transfer chutney to an airtight container and store in the refrigerator for up to a month. Chutney can also be frozen.
Cucumber Salad
1/4 cup apple cider vinegar
2 tbsp olive oil
2 tsp granulated sugar
1 tsp kosher salt, plus more as needed
Freshly ground black pepper
2 pounds cucumbers (about 4 medium)
2 tbsp finely chopped fresh chives
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Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. Thinly slice the cucumbers crosswise. Place them in the bowl, add the chives, and toss to combine.
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Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.
Refrigerator Pickles
1 pound small cucumbers
1 small sweet onion
1 cup apple cider vinegar
1 cup water
1/4 cup granulated sugar
1 tablespoon kosher salt
1 dash of mustard seeds (optional)
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Wash and dry the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)
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Prepare the cucumbers and onion. Wash and dry the cucumbers. Thinly slice into 1/4-inch thick rounds. Halve and thinly slice the onion. Toss the cucumbers and onion together in a large bowl to evenly distribute the onion among the pickles.
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Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.
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Make the brine. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
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Add the brine to the jars. Pour the brine over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more brine if needed.
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Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
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Cool the jars, then refrigerate for 24 hours. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age — try to wait at least 24 hours before using.
Pork and Beans
1/2 cup small-dice slab bacon, thick-cut bacon slices, salt pork, or pancetta (about 3 ounces)
1/2 medium yellow onion, finely chopped
1/2 cup tomato sauce
1/3 cup molasses
3 tablespoons apple cider vinegar
1 1/2 teaspoons dry mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon freshly ground black pepper
3 (15-ounce) cans navy or cannellini beans (do not drain)
Kosher salt
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Place the bacon in a 12-inch cast iron skillet over medium heat and cook, stirring occasionally, until the fat begins to render out, about 5 minutes. Add the onion and cook, stirring occasionally, until tender, 8 to 10 minutes.
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Add the tomato sauce, molasses, vinegar, mustard, Worcestershire, and pepper. Stir to combine and bring to a simmer. Add the beans and all the canning liquid and bring to a simmer. Cook, stirring occasionally, until the flavors meld and the sauce thickens, 15 to 20 minutes. Taste and season with salt as needed.
Vinegar Pork Shoulder with Apple and Kale
1 tablespoon olive oil divided
1 (1 1/2-pound) boneless pork shoulder, trimmed
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 1/2 cups sliced onion
1/2 cup fat-free, lower-sodium chicken broth
1/4 cup rice vinegar
2 teaspoons ground cumin
1/2 teaspoon ground allspice
2 garlic cloves, finely chopped
5 cups chopped fresh kale
1 teaspoon canola oil
2 peeled apples, cut into 1/2-inch wedges
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
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Preheat oven to 325°.
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Heat a Dutch oven over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Sprinkle pork evenly with salt and pepper. Add pork to pan; cook 7 minutes, turning to brown on all sides. Remove pork from pan; keep warm.
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Add remaining 1 teaspoon olive oil to pan; swirl to coat. Add onion to pan; cook 5 minutes or until onion begins to brown, stirring occasionally. Add chicken broth and next 4 ingredients (through garlic) to pan; bring to a boil, scraping pan to loosen browned bits. Return pork to pan. Cover and bake at 325° for 1 1/2 hours. Add kale to pan; cover and bake at 325° for 30 minutes.
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Heat a large nonstick skillet over medium-high heat. Add canola oil; swirl to coat. Add apples; cook 3 minutes or until starting to soften. Add vinegar and brown sugar; cook 1 minute or until sugar dissolves and liquid almost evaporates. Serve apples with pork and kale mixture.
Firecracker Salmon
4 (6-ounce) skin-on salmon fillets
2 cloves garlic
3/4 cup packed light brown sugar
1/2 cup hot sauce
1 tablespoon apple cider vinegar
1 1/2 teaspoons kosher salt, divided
1/4 teaspoon red pepper flakes
2 tablespoons olive oil
2 medium scallions
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Let 4 salmon fillets sit at room temperature while you prepare the sauce.
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Mince 2 garlic cloves. Place the garlic, 3/4 cup packed light brown sugar, 1/2 cup hot sauce, 1 tablespoon apple cider vinegar, 1/2 teaspoon of the kosher salt, and 1/4 teaspoon red pepper flakes in a small saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar. Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Stir and remove from the heat. The sauce will thicken as it cools.
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Pat the salmon fillets dry with a paper towel and season all over with the remaining 1 teaspoon kosher salt. Heat 2 tablespoons olive oil in a large cast iron or non-stick skillet over medium-high heat until shimmering. Add the salmon skin-side up and and sear until golden-brown on the bottom, 4 to 5 minutes.
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Meanwhile, thinly slice 2 scallions.
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Flip the salmon with a metal spatula. Cook for 2 minutes. Pour the sauce evenly over the salmon and continue to cook, occasionally using a spoon to baste the salmon with the sauce, until the salmon is just cooked through cooked, about 2 minutes more.
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Serve with the sauce from the skillet spooned over the salmon and sprinkled with scallions.