Across Canada apple cider vinegar is being made in small, artisanal batches. In Cambridge, Nova Scotia, Boates Farm (www.boatvin.com) is producing what they are calling a “balsamic style apple cider vinegar.” When I picked up a bottle at their great roadside stand, I immediately thought of a recipe that came from The Garrison House Inn, a small lovely country inn that I’d visited in Annapolis Royal well over two decades across. This is my version of the recipe that has been a standby in my own kitchen since 1987. I use it on all sorts of salads but it’s great when you have some fresh sliced fruit from local strawberries to blackberries strewn on top of the greens.
- 1 egg
- 2 tbsps (30 mL) granulated sugar
- 1 tbsp (15 mL) grainy or plain Dijon mustard
- 1/3 cup (50 mL) Boates balsamic style apple cider vinegar or any other fine apple cider vinegar
- ½ tsp (2 mL) salt
- ½ tsp (2 mL) coarse black pepper
- ¼ cup (60 mL) finely chopped green onion or garlic chives
- 1 cup (250 mL) canola oil
- 1 tbsp (15 mL) poppy seeds
In a food processor combine egg, sugar, mustard, vinegar, salt, pepper and green onion. Process till smooth. With the motor running, pour in the oil slowly in a steady stream. Stir in poppy seeds and refrigerate till ready to use.
Makes 1 ½ cups (375 mL)
Recipe from Anita Stewart’s Canada; The Food, The Recipes, The Stories (Harper Collins Canada 2008/2014)
Photography by Robert Wigington.