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Easy to be enthused about figgy vinegar

I have a love-hate relationship with vinegar.

I love what it adds to food - acidity, zest, flavor, brightness - but too often recipes call for too much vinegar and it overwhelms the dish with its harsh, acrid, nose-burning punch. Plain white vinegar and white wine vinegar are the most common culprits, so I try not to cook with those.

And when I can get away with it I skip the vinegar altogether and add a squeeze of lime juice. But sometimes vinegar isn’t optional. In those cases I use apple cider vinegar and specialty vinegars such as Southern Skillet’s satsuma or tomato.

I recently added a new flavor to the mix: fig vinegar.

I discovered the flavor-infused vinegar while reading Homemade Condiments Artisan Recipes Using Fresh, Natural Ingredients by Jessica Harlan.

The flavored vinegar is easy to make and requires just two ingredients: dried figs and white wine vinegar.

It is slightly sweet, making it an acceptable substitute for balsamic (I can’t wait for strawberry season to get here to try it drizzled on fresh Arkansas strawberries). And the sweet-tangy flavor is perfect for vinaigrettes.

Fig-Infused Vinegar

1 ½ cups white wine vinegar

1 cup quartered dried figs

In a small saucepan, combine the vinegar and figs. Bring to a simmer over medium-low heat. Reduce heat to low and simmer, covered, for 10 minutes. Remove from heat and let steep, 1 to 3 hours (the longer it steeps, the more fig flavor it will have). Strain through a fine-mesh sieve or cheesecloth into a sterilized glass bottle or jar. Will keep in a cool, dark cupboard for about 3 months or refrigerated for 6 months.

Makes about 6 ounces.

Another new favorite recipe, also from Homemade Condiments, is this chutney. It is delicious spread on toasted baguette with melted Gruyere cheese and makes an excellent burger topping.

Caramelized Onion Chutney

1 tablespoon neutral flavored oil, such as sunflower

1 ½ pounds sweet onions, cut in half and thinly sliced

2 tablespoons brown sugar

½ cup raisins

¼ cup cider vinegar

Pinch crushed red pepper

flakes ¼ teaspoon kosher salt Heat the oil in a large skillet over medium-low heat. Add the onions and sugar, stir to combine and cook, uncovered, stirring occasionally, for 1 hour to 1 hour 15 minutes, or until the onions are very soft, dark golden brown and sweet.

Stir in the remaining ingredients and cook, stirring occasionally, until the vinegar cooks off and the raisins soften.

Let cool, then transfer to a covered container. Will keep, refrigerated, for about 1 week.

Makes about 1 cup.

Recipe adapted from Homemade Condiments Artisan Recipes Using Fresh, Natural Ingredients by Jessica Harlan

Food, Pages 31 on 03/26/2014

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