Recipes
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Marionberry Shrub
Before bottled soda, there was the shrub. Fruit, sugar and vinegar into a concentrated syrup, then sparkling water.
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The Pome Sparkler
The simplest recipe on the site, and deliberately so. A little good vinegar in cold sparkling water, with far more character than flavoured seltzer.
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How to Use Apple Cider Vinegar Every Day
A practical guide to dilution, timing, cooking and what to avoid. Always dilute, and never treat it as medicine.
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Rosemary Bittersweet Lamb Marinade
Rich meats can handle vinegar with character. Acidity and tannin alongside rosemary, garlic and olive oil, for lamb chops or a small leg.
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Barrel Aged Shallot Pan Sauce
The browned bits left in the pan are the beginning of the sauce. Barrel Aged Pome lifts them, then reduces into something glossy and concentrated.
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Marionberry, Aged Cheddar and Pear
Not every recipe needs cooking. Sharp aged cheese, ripe fruit and a few drops of Marionberry Pome.
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Barrel Aged Pome Roasted Carrots
The vinegar goes on after the roasting, where its aroma and acidity stay vivid. The goal is carrots that taste more like themselves.
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Bittersweet Quick Pickled Red Onions
Bright, crisp, and useful on almost everything. A refrigerator pickle, ready in a few hours and better the next day.
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Bittersweet Cider Vinaigrette
Three parts oil to one part Pome, with Dijon to bring it together. The vinaigrette we make when we want to actually taste the vinegar.