Bittersweet cider vinegar brings acidity and tannin alongside rosemary, garlic, and olive oil in a simple marinade for lamb chops or a small leg of lamb.

Makes enough for about 2 pounds of lamb

Ingredients

• 1/4 cup extra virgin olive oil
• 3 tablespoons Pome Bittersweet Apple Cider Vinegar
• 3 garlic cloves, finely chopped
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Method

1. Whisk all of the ingredients together.
2. Pour over the lamb and turn to coat well. Cover and refrigerate for 1 to 3 hours.
3. Remove the lamb from the marinade and cook using your preferred method.

Finish the cooked lamb with a few drops of fresh Bittersweet vinegar just before serving if you want the apple character to come forward. The same marinade works well with pork or duck.

After searing meat or mushrooms, the browned bits on the bottom are the beginning of the sauce. Barrel Aged Pome loosens them from the pan, then reduces into something glossy, savory, and concentrated.

Makes enough for 2 to 4 servings

Ingredients

• 1 small shallot, finely minced
• 2 tablespoons Pome Barrel Aged Apple Cider Vinegar
• 1/2 cup chicken, beef, vegetable, or mushroom stock
• 1 teaspoon Dijon mustard
• 1 tablespoon cold unsalted butter
• Salt and freshly ground black pepper

Method

1. After cooking your meat or mushrooms, transfer them from the skillet and reduce the heat to medium.
2. Add the shallot and cook in the fat remaining in the pan until softened.
3. Add the Barrel Aged Pome and scrape the bottom of the skillet with a wooden spoon to release the browned bits.
4. Let the vinegar reduce by roughly half.
5. Add the stock and mustard and continue cooking until the sauce lightly coats a spoon.
6. Remove from the heat and swirl in the cold butter.
7. Taste, season, and spoon immediately over the finished dish.

The classic proportion is simple: three parts oil to one part Pome. Dijon mustard brings everything together while the tannin and acidity of Bittersweet Apple Cider Vinegar give the dressing more structure than acidity alone.

Makes about 1/2 cup

Ingredients

• 6 tablespoons extra virgin olive oil
• 2 tablespoons Pome Bittersweet Apple Cider Vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine sea salt
• Freshly ground black pepper
• 1 teaspoon honey, optional

Method

1. Add the Pome, mustard, salt, pepper, and honey, if using, to a small bowl.
2. Whisk until combined.
3. Slowly whisk in the olive oil until the dressing comes together. Taste and adjust with another splash of Pome or a pinch of salt.
4. Use immediately over bitter greens, chicories, roasted vegetables, beans, or a simple green salad.