Just a dash of maple vinegar will enhance any dish - and in a healthy way.
Vinegar is usually something we think of as a simple ingredient for salads and pickling. But, as only the best chefs know, sour foods like lemon and vinegar (along with salt) are the essential flavour enhancers of gastronomy. Even the word vinegar is from French, meaning "vin-aigre" meaning Old French vyn egre, which in turn derives from Latin vinum (wine) + acer (sour). And, in the past as today, the name was used for grapes that were made into wine and then soured after having been opened.
Maple vinegar brought to Norway by Maple Tree is a totally unique product and combines the elements we love from balsamic with a maple twist. Flavours in maple vinegar are never too robust nor is the texture too thick, and can, therefore, be used as a light dressing, in pan sauces, directly on apples or drizzled on ripe cheeses or on a pannacotta. Because of its viscose texture, it can still be used in a simple green salad with great olive oil or walnut oil. Walnuts and maple are always ingredients that go together. Or, dunk some fresh bread into this vinegar mixed with a high-quality olive oil. Or, try them in a martini or switchel - the classic New England farmhouse drink. I have also tried eating them frying cherry tomatoes in butter and maple vinegar!
Many more recipes coming soon for this fantastic new addition to the Maple Tree and to your pantry!