CRANBERRY VINEGAR


1 12 OUNCE PACKAGE CRANBERRIES (3 CUPS)
3/4 CUP DISTILLED WHITE VINEGAR
3/4 CUP SUGAR
3 CINNAMON STICKS

BRING CRANBERRIES, VINEGAR, SUGAR AND CINNAMON STICKS TO A BOIL IN A
MEDIUM SAUCEPAN

REDUCE HEAT; SIMMER UNTIL CRANBERRIES BURST

POUR INTO A FINE STRAINER THAT HAS BEEN SET OVER A BOWL; DON’T STIR OR
MASH THE CRANBERRIES, SINCE TOO MUCH PULP WILL RESULT IN VINEGAR THAT
IS TOO THICK.

WHEN THE MIXTURE HAS COOLED, DISCARD THE SOLIDS AND POUR THE VINEGAR INTO A
BOTTLE OR JAR WITH TIGHT FITTING LID.

IF THE VINEGAR GETS TOO THICK TO POUR, THIN DOWN WITH A LITTLE WHITE
VINEGAR.

NOTE:  CHAMPAGNE VINEGAR PRODUCES A SMOOTHER PRODUCT

PAN SEARED SCALLOP APPETIZER SALAD

Pan-Seared Sea Scallops with Bacon, Dried Cranberries and Baby Spinach

For the garnish:
1 tablespoon olive oil
6 slices bacon, minced
1 cup dried cranberries
2 tablespoons candied ginger, minced
1/2 cup warm water
2 tablespoons chili flakes

For the Scallops:
1 1/2 pounds large sea scallops
1 tablespoon peanut oil
1/4 cup flat-leaf parsley, chopped

For the Salad
:
4 cups baby spinach
1 teaspoon lemon juice, freshly squeezed
1/2 teaspoon garlic, minced
2 tablespoons extra virgin olive oil
1/4 teaspoon black pepper, freshly ground
1/2 tablespoon maple syrup

Instructions:
For the garnish, heat the olive oil in a large pan over medium-high heat and cook the bacon, stirring frequently, until browned and crisp (about 6-8 minutes).  Reserve 1 tablespoon of the rendered bacon for for searing the scallops.

In a small bowl, combine the cranberries, candied ginger, warm water and chili flakes and soak for at least 20 minutes.

For the scallops, heat the olive oil and reserved bacon fat in a large pan over high heat.  Cook the scallops until browned on one side, then flip and cook for 2 more minutes.

While the scallops are cooking, make the salad by tossing the baby spinach with the lemon juice, olive oil, garlic, salt, pepper and maple syrup.

To serve, place the salad in the middle of the plate and arrange seared scallops on top.  Garnish each scallop with bacon, cranberries and parsley.

CRANBERRY VODKA

Cranberry-Orange Vodka

Ingredients

  • 1 pound fresh
    or frozen cranberries

  • 1 cup sugar

  • 2 teaspoons vanilla extract, or 1
    vanilla bean, split

  • 2 oranges, peels cut into 2-inch
    strips

  • 1 (750-ml) bottle vodka

To serve:

  • 1 bottle tonic
    water

  • Lime slices, for garnish

Directions

Place
cranberries, sugar and vanilla in a medium saucepan. Place pan over
medium heat and stir. Simmer cranberry mixture until the berries
burst, about 5 to 6 minutes.

Place orange
peels in a large glass container with an airtight lid, or large mason
jars with lids. Pour vodka over the orange peels.

Allow the
cranberry mixture to cool. Pour the cooled mixture into the glass
container(s). Cover tightly and set aside for 1 week. After 1 week,
strain out the cranberries sand orange peels and pour mixture into a
clean bottle, using a funnel. Store vodka in the refrigerator.

To serve: Pour 2
ounces of vodka mixture over ice in a tall glass and top with tonic
water. Garnish with a slice of lime.